Tim Burton.

Tim Burton inspired fashion. 

And some people call me emo...

Apple, Wensleydale and Hazelnut Salad with Lime Vinegarette Dressing.

Everything is covered in snow at the moment, more snow then I have probably seen combine in my lifetime. It's so pretty. And this should be a recipe for some sort of hearty soup or scones or something to that effect, but no, after playing in the snow this morning I felt like salad for lunch. So here we go. 


First I would make the Lime Vinegarette dressing. 


In a jar, mix;


2 Tablespoons of Lime Juice
4 Tablespoons of Balsamic Vinegar 
4 Tablespoons of Olive Oil
1 Teaspoon of Wholegrain Mustard
1 Clove of minced Garlic
Salt and Pepper

Then shake...

Next you will need;

1/2 Baby Gem Lettuce

1 Red Apple

1/4 Red Onion

Wensleydale Cheese (A good chunk!)

Hazelnuts (A small handful)

As you can see from the pictures below, I placed the Little Gem leaves in the bowl first then placed the rest of the ingredients chopped up ontop. Then, I drizzled the Lime Vinegarette overtop. 

Fairy Cakes.

It is a friend's Hen weekend this weekend and we are starting the celebrations with a tea party. I'm not into baking, it is just something I have never been good at. But I had fun making these. Actually the idea for these came from one of the kids at the school I work at as we were making fairy cakes last week. And they turned out pretty cute. I'm not sure how they taste however. Anyway, this recipe made 18 fairy cakes and Iced them all.

Ingredients.

125g Butter

125g Caster Sugar

125g Self Raising Flour

2 Eggs

2 Tablespoons Milk

I Teaspoon Vanilla Essence

Beat the Sugar and Butter together till light and fluffy. Then add the egg (pre-beaten). Add flour gradually, then add the vanilla and milk which will smoothen the mixture nicely. 

Put it into cup cake tins and bake for about 10 mins on 180 degree's celsius.

Icing.

280g Icing Sugar

150g Butter 

Drop of milk

Dash of vanilla

Food colouring of your choice

Put the butter in a bowl (do not melt but make sure it is soft) then add the icing sugar. Mix together a little then add a drop of milk. Mix this in with vanilla. You might need to add a little more milk but you shouldn't need more then a few drops. Also, if like I did here you want different colour icing place in separate bowls to add colour. 

Once Cupcakes are cooled then ice them and add decorations if you wish.

Enjoy!

Blair Waldorf.

I hope you're all watching this season of Gossip Girl. And I hope you're all just loving Blair. I am envious of her; of her BEAUTIFUL clothes and of her beau Chuck Bass. Yes, I took the hook up at the end of last weeks episode as confirmation they are back together. 

Gnocchi.

I was speaking to a friend of mine, actually a flat mate who I spent a few years living with when we were studying, and we both love cooking and trying different things. Anyway, she was telling me that her and another friend of ours were really into making Gnocchi at the moment...which inspired me, because I appsolutely love Gnocchi. So, Camilla, this is for you.

I was a little worried it wouldn't turn out right but it worked and was very nice!

Ingredients

500g of Potatoes

175g of Plain Flour

1 egg

15g Butter

Salt

Pepper

It seems pretty easy if you look at the recipe but apparently it can go terribly wrong! I've only attempted this once and it worked so If you followed this recipe it should work for you too. This made enough for 2.

First, pre-heat your oven to 180 degrees. Peel the potatoes, cut in half and boil until done. You need to make sure they are on the firm side of done rather then on the 'over-done' side of done. This is important to the Gnocchi working. Once your potatoes are drained place on a baking tray and pop them in the oven for 5 minutes to dry out. 

While this is in the oven, melt the butter and beat the egg and butter together with salt and pepper.

Once the potatoes are dried out finely grate them into a bowl. There is a special device you can use for this but if you use the fine grate on your greater it works too. 

Now you have to potatoes in the bowl, quickly add the flower and the egg mixture and with a wooden spoon, need it all together. You can use your hands if thats easier. When it's all mixed together and you have a dough, place a tea towel over the bowl to retain warmth while you make up you Gnocchi pieces.

Take small pieces of the dough at a time and roll out into long snake like strips seen below.

Take a fork and using the side of it cut the Gnocchi dough into little pieces. Use the bottom of the fork to make tiny ridges in the Gnocchi. See Below.

Pop the Gnocchi pieces into boiling water and cook until they float to the top. This should take about 4 or 5 minutes. Drain.

Add home made pesto and a little grated cheese on top and you are set to go! 

If you wanted to double or triple this recipe, you can freeze the Gnocchi pieces before you cook them (the raw dough). Just make sure you freeze separate on a tray then once frozen put into a bag or tub (or they will stick together). It's a great idea as you can just pop them right into the boiling water from frozen!

Baba Ganoush

There are so many different ways to make Baba Ganoush that I really don't know what the 'correct' way is. But then, really, is there a correct way to do anything? I make it like a kind of humus, but then if you were to use a traditional Arabic recipe it would probably call for more of a Eggplant/Onion/Spices mixture. So this is just my take on it.


Ingredients


1 Large Eggplant
1 can of Chick Peas
2 Cloves of Garlic
2 Tablespoons of Tahini
3 Tablespoons of Lemon Juice
2 Tablespoons of oil
Dash of balsamic vinegar (very small dash)
Salt
Pepper


Method


First peel the Eggplant and cut into about 6 large pieces. With salt and pepper on top, roast this in the oven for about 30 mins or until ready. 


While this is cooking combine the Chick Peas, Garlic, Tahini, Lemon Juice and Oil in a bowl and blend together to make a Humus sort of mixture.


When Eggplant is roasted, cut into smaller pieces and add to the Humus mixture, then blend it in with the mixer. Once mixed add a dash of balsamic vinegar and mix in with a spoon.


There you have it. It's simple and really tasty. You might want to add some salt and pepper to taste. Serve with pita.

Goats Cheese, Caramelized Red Onion and Hazelnut Sweet Potato Bake.

That title is a little bit of a mouthful but honestly I made this up the other day and actually think it's the best dish I have ever made. It is so tasty. If you are a fan of Goats Cheese, you will love this!


Ingredients


2 Large Sweet Potato's

Goats Cheese (you want a good size wheel - see photos) 


1/3 Cup Hazelnuts (slightly crushed)


1 Red Onion
Balsamic Vinegar
Oil


1 Chopped Tomato's
2 Tablespoons of Tomato Paste
3 Cloves of Garlic
1 Teaspoon of Basil
2 Tablespoons of Cream Cheese




This is a little bit of a time consuming dish; 30 mins preparation time and about 15 - 20 mins to cook. 


Once you have all your ingredients laid out pre-heat your oven to 180 degrees celsius. Then, peel and cut the Sweet Potato in to discs (about 1/2 inch thick) and boil them until pretty much cooked.


While this is happening, cut your Red Onion into slices and place in a pan and cook together with a dash of oil and a good amount of Balsamic Vinegar. It is important to do this on a low heat and cook gradually until the onion is soft and sweet. Add more Balsamic if it seems dry. 


Next, open your can of Chopped Tomato's and place into a bowl. Add the Tomato Pure, Garlic, Basil and Cream Cheese. Mix together to create a tomato sauce. 


You can now cut your Goats Cheese into discs that will go on top of the bake. And, also, have your partly crushed Hazelnuts ready.

Place a layer of the sweet potato discs in the bottom of the tray to start. Then add some of the tomato mixture on top (above).

Then, put another layer of the potato discs (above) followed by another layer of the tomato mixture.

On top of the second tomato layer, add the goats cheese discs, caramelised red onions and hazelnuts (above).

...and place in oven for about 15 mins on 190 degrees celcius, or until ready (above).

Delicious.

Yellow Squash and Red Pepper soup + a successful charity shop shop.

Yellow Squash and Red Pepper Soup.

I spent a few days in Glasgow this week. Shopping for a dress. And practicing music for a wedding. I stayed at a friends who lives outside Glasgow a little in the beautiful hills. It is very peaceful there and I do enjoy visiting. My friend had acquired a large 'Yellow Squash' but were not to this day sure if thats what they're called, and even after googling it I'm still not sure. So lets call it a Yellow Squash. My friend suggested that we make soup with it so we did! 

We used;

1 Large Yellow Squash Roasted (make sure you take the skin off, we didn't and ended up having to sieve the soup as the skin didn't blend)

1 1/2 White Onion

1 1/2 Red Pepper Roasted

2 Carrots

Vegetable or Chicken Stock

4 Cloves of Garlic

Salt

Curry Powder

Butter

Olive Oil

This turned out sooooo delicious and I think a lot of that has to do with roasting the Squash and Red Pepper, so do that first while the carrot, onion and garlic are frying together in some butter. Pretty much just add everything together and it all cooks together nicely. You can add as much or as little stock as you like, we added quite a bit of stock as we both like it tasty! I can't remember how much exactly it was though! 

Blend it up when all the veg is soft, then as we did, have some oatcakes and cheese to compliment...oh and a dash of cream on the top!

I also went on a little trip today down the Ferry and found some really wonderful things. My favourite, a vintage pair of cartier heels. Unfortunately they are too big so I am going to try sell them on eBay along with these other things below. It was a good day for finding little bits and bobs.

Wedding #1. Nude?

There are a few weddings coming up in the next months which on a number of levels I am unprepared for. Most pressing of those matters is the outfit. So, lets start with the dress. I have been searching and I found a beautiful short smock dress with chiffon sleeves and really chic cuffs in a plum colour. But, I can not for the life of me remember where I saw it. But I want it. But if not then any of these below would be sufficient. Preferably the first one.

Topshop, £80

 

Miss Selfridge, £85

Modcloth.com, $89.99

 

 I am going shopping in Glasgow on Monday/Tuesday so I may find what I am looking for then. Oh, I love buying a nice dress or two.

So wedding number 1 is going to be a pastel green wedding. It is a funny thing when you have one thing in mind then end up with something completely different! 

Hats Hats Hats!

I have been waiting for last night for a long time now. If you follow this blog, you may be aware that I have been yearning for winter. I put on my first hat for the 8 degree walk to my gig last night...and then again this morning for the walk to work. Here are some hats I might buy. But no Navy Blue ones. I have like 3 Navy Blue hats. Which is too many.

Top Shop. 

Where The Wild Things Are much!? Yes Please!

Modcloth. 

Happy almost winter.

Satay Vegetable Stirfry.

The more I think about it, the more I think I am a culinary genius. I made this Satay tonight and there are no words to describe how satisfied my tastebuds are.


So get right on it. 


First get all the veg or Chicken or whatever meat you want. Or just veg. I stick to veg cause I'm a vegetarian but you could put anything with it.


Ingredients


1/2 Head brocoli
1 large carrot
1 Red pepper
1 Green Pepper
1 Red Onion
2 Spring Onions
1 Corgette


3 Cloves of Garlic
1/3 tin of chopped tomatos
1 Tablespoon tomato puree
4 Tablespoons crunchy peanut butter
2 Tablespoons oil
150ml coconut milk
Chili Flakes to taste
Salt/Pepper


Rice or Noodles


Method


Basically, chop up the garlic, onions and fry together in the oil. Add the rest of the veg and stirfry until mostly done. 


In a jug, mix the chopped tomatos, tomato puree, peanut butter, coconut milk chili flakes, salt and pepper. Once mixed add to the stirfry and let cook for about 10 mins. 


Add water (or milk or cream....but were being moderatly healthy here so lets go for water) to make the sauce thinner if you desire. 


Thats pretty much it. Pretty easy hey!? Add rice or noodles and eat. Yummmmm.


Yum.

Thai Green Curry with Cashew Nuts.

So, since I got a new job and I know there is more then just enough money to pay my bills coming in at the end of the month I decided to dip into the old bank account and do a MASSIVE Tesco shop. Yeah, thats right, massive.

Last night I made the most delicious meal I have made in a long time, Thai Green Curry. This recipe is probably enough for 2 but I ended up eating most of it. I just couldn't help myself.

You will need;

For the sauce

2 Cloves of Garlic

1 teaspoon of Ginger

1/2 teaspoon of Coriander

2 big teaspoons of Thai Green Curry Paste

1 100g packet of Coconut milk (I use the packets you melt down into the paste)

A good splash of Light Soy Sauce

A good splash of Lime Juice (add lime zest if you have fresh limes)

Chili Flakes to taste

200ml (rough) of water (or if you are feeling indulgent use single cream)

Vegetables

3 Spring Onions

1/2 Red Onion

1 Large Carrot

1 Large Corgette 

1 Large Red Pepper

Cashew Nuts

*If you want meat in it, I would suggest halving the veg listed and adding chicken.

Ok, so first cut up the onions and in a wok fry them and the garlic in some oil. While this is frying on a low heat cut the rest of the veg and add that to the wok and stir fry until almost done. Once veg is almost done add all the spices listed above and let fry for a minute or so. Then, add the Thai paste, Coconut milk, Light Soy Sauce, Lime Juice and stir all together. Once this is all coking away nicely gradually add your water or cream. You can chose the consistency you want, I made this sauce quite thick last night but if you want it runnier then just add more water to the mix. 

I think everyone should make this, It is actually SO incredibly delicious. Just add it to rice or noodles and you are set.

Knits and Lace and Buttons.

http://myworld.ebay.co.uk/valerienesbitt777

It is the 1st September and there was a distinct bitterness in the air today that suggested Autumn was well and truly upon us. How exciting. I am extremely excited for winter and with that excitement has come an obsession with knits. Oversize knits. Oversize knits which have now turned into an outlet for creativity. I have taken it upon myself to make some fine chic additions to some of these knits. Which I am finding it hard to part with. But never-the-less I have student loans and bank overdrafts to start paying off, so I am parting ways with these lovely unique items to try and make a few pennies. A huge part of me wants them to not sell so I can keep them. But all the ones I love the most have gone. To good homes I am sure however, so this lets me rest easy.

Is it sad to get so attached to clothing!? I'm not sure it is. I think it's wonderful.

So, please take time to have a little look at my garments :)

Hello Autumn.