TwentyFour Blackbirds

It's been a while...

2010-12-07T22:07:00.000Z

...but I'm planning a come-back. Watch this space!

Heston Blumenthal

2009-02-26T12:52:00.002Z

Here is Caroline and I with the man himself. Like utter groupies, we went armed with our Big Fat Duck Cookbooks and asked him to sign them. He did and was very gracious and very down to earth. Not at all pretentious and I am finding that with the more chefs I meet , my pre-conceptions of them are being blown out of the water. I think that some of the best I have met have the most patience and understanding so there is no need to be arrogant w*nkers! In fact, the ones with the least talent usually have the biggest chip on their shoulder.

So my year has been made and the only thing to top it off would be to eat at the Fat Duck itself. For now, I am steadily reading my book with awe and enjoying the beautiful pictures and artwork; even if it doesn't fit on the bedside table it is the best present and book I have ever received, so thanks Heston and thanks to my husband for buying it for me x

If you take a look to your right...

2009-02-07T11:34:00.004Z

You will see my store cupboard essentials and slap bang at the top of the list are anchovies. And last night I made a store cupboard, credit crunching pasta dish, that was delicious and anchovy-tastic.

First off, I'm not really a pasta kind of girl, but it is cheap and quick (like an ex-boyfriend of mine) and when treated in the correct manner it is everything you can ask for in a meal: filling, soothing, flavoursome, versatile, fresh and messy, in a sexy way. I think pasta is worth spending a little extra money on and where possible, it's nice to make at home. I don't go for the basic stuff because when it's cooked it's too flimsy and flabby. Instead, I tend to go for the real Italian brands and there is nothing wrong with dried as long as it's quality. In fact, a lasagne holds better using dried rather than fresh pasta. Fresh pasta is fantastic though, simply because it so darn quick to cook. 2 minutes and Bob's your uncle (incidentally, I do actually have an Uncle Robert.)

So back to last night.

I ALWAYS tend to have a tin of anchovies knocking around my cupboard. I love them and can't see what all the whinging fuss is about. Actually, that is one of my biggest bugbears. People hating or being squeamish about fish-are they kidding ???!!! We live on a bloody island, we have so much great produce all around us! Shheessh. So before I go off on one, back to the sauce.

As I was saying, anchovies are great because they add a real punchy depth to a dish when cooked. I personally could eat the marinated ones by the bucket but for a dish like this, anchovies in olive oil are perfect. I took three fillets and chopped them finely. I also rinsed a tablespoon of capers and chopped those too. Next, I took some garlic(how much is up to you, i used half a clove) and thinly sliced it (ever seen Goodfellas? Think of the scene in prison when they're making a tomato sauce. The guy cuts it wafer thing with a razor blade, that's what I'm after.) I heated some olive oil in a pan and added my anchovies and garlic. The anchovies melt and as the garlic is so thin it practically disintegrates as well. I forgot to say that you need to put the water for the pasta on to boil. I would suggest using linguine for this but I already had fresh parpadelle in the fridge. Cook to instructions. If using dried rather than fresh, I would recommend cooking the sauce after you'd put the pasta in to cook. Once the pasta is cooked, al dente is best, drain and transfer to your saucepan with your anchovies and garlic. Add the capers and some chopped, fresh parsley. Toss the pasta in the sauce and there is your supper.

Enjoy whilst watching an old episode of Frasier or whilst laughing at Tyra Banks as she explains to a group of desperate, carb-deprived girls how to make their eyes 'pop'. Serves 1 couch potato.

Eggs, Ooo Laa Laa style

2009-01-29T22:07:00.005Z

Eggs. Oeufs. Heuvos.

Eggs are my all time favourite thing to eat for breakfast. Boiled, poached, scrambled, fried, baked but never, ever made into an omelette. Eggs Benedict- the all time luxury brunch dish. Eggs over easy with skillet hash browns or 'eggs in baskets' are my breakfasts of choice when I'm in the USA. A fried egg sandwich with HP sauce is neccessary when I'm hungover. The sophisticated scrambled eggs with creme fraiche and smoked salmon are reserved for special occasions and last but by no means least, soft-boiled with Maldon salt and sourdough soldiers for dipping are a grown version of the nursery original. Just give me eggs, no bacon necessary.

One particular egg dish I love is one I found in Elizabeth David's book, French Provincial Cooking. Oeufs en Cocette Pascal.

Take a ramekin, crack your egg and in a bain marie (i use my frying pan filled with a couple of inches of simmering water and then cover with foil), cook the eggs until the whites are set, but not rubbery and overdone. In the meantime, heat a few tablespoons of double cream, a dollop of french mustard and some chopped parsley, tarragon and chives. Season with salt and pepper, no need to be shy with either. When it is bubbling, pour onto the eggs (this will finish cooking the egg, which is why you don't cook them all the way). The yolk should still be oozy. Have with sourdough or whatever bread takes your fancy. This dish is very rich so I'd suggest a glass of juice to cut through the creaminess.

I know this is quite a vague translation of the recipe but breakfast or brunch cooking shouldn't be structured or rigorous. I am not a morning person; I have to be eased into the day quietly and gently so the less thinking power needed the better.

What to expect when you're in love

2009-01-19T11:38:00.004Z

About 6lbs.

My husband and I had an albeit brief, but very sweet reunion and the lbs I was stripped of previously, due to being busy without time to eat properly, slowly crept back on as we made up for the last few months.We hibernated away against the cold winds eating comfort food, or going out for meals or even better ordering pizza and Chinese (separate occasions!)

I suddenly had someone to cook for and take care of so Good-bye tin opener-Hello apron and saucepans, and scales and whisks and..oh the joy and satisfaction of feeding someone.

We also decided to throw a party and initially it was going to be a buffet thing but then I had the ingenious idea of buying a murder mystery pack. It wasn't until the man from Amazon delivered it that I realised it had to be a 3-course dinner format. Fine. Except it was 12 people *gulp*.

OK, so the theme was 1940's, set in Casablanca which was under Vichy rule so the menu was going to be French. I played the part of Edith LeGrandbutte, wife of the Mayor, used to be a dancer in Paris and slept with anything that had a pulse! I was feeling the French theme and decided to go with a simple menu of Pate, Beouf Bourginon and Tarte au Citron. With a cheeseboard thrown in for good measure (all french of course) and chocs from Hotel Choclat (where else?)

Shall I let you into a secret? I cheated. I bought EVERYTHING in except the Bourginon. But to my credit, it was a Gordon Ramsey recipe and plus, I had a vegetarian course to deal with and made that from scratch (it was a cream cheese, pea and tarragon pie if you're interested). I even bought in the Dauphanois Potatoes, hee hee. But come on, I wanted to enjoy the party and not be a slave to the stove, and surely that is the essence of being a true domestic goddess- knowing when it's right to make from scratch and knowing when to cheat instead of being smug!

The day after the party, my husband and I took a journey down to Cornwall. We stayed in the most amazing cottage and I can't say where because I want it to remain 'ours'-selfish I know but it's already fully-booked for this year and I want to go again next winter! We took a trip to Padstow and made my husband fork out 22 quid for fish and chips at Rick Steins fish and chip shop. Two cod and chips, two drinks, curry sauce (for him) mushy peas (for me). Pricey. BUT the fish was the best I ever had, the chips on the other hand were not. Cooked in beef dripping they should have been delicious but they weren't fresh due to a quiet lunch time. I did get to see Rick though, unfortunately I was too involved in working out what was in the home-made tartare sauce to notice and he was out of the door as I looked up, a mouth full of mushy peas and chips making it impossible for me to gush words of admiration at him. Oh well, maybe I'll write and tell him his chips were bad.

Cornwall also means pasties and clotted cream, fudge and shortbread-so all in all I am need of a gym. It's OK though, Absence makes the heart grow fonder and in my case, the appetite disappear. I am feeling fragile and emotional so I am going to remedy that by making a yellow split pea soup. I think that yellow is good for the soul, it being connected to the sun and we all know sun means good times, so I am making a golden soup to warm, nurture and nourish:

Yellow Split Pea and Frankfurter Soup

by Nigella Lawson

I onion

I carrot

I clove of garlic

I stick of celery

2-3 tablespoons of vegetable oil

1/2 teaspoon of mace

500g yellow split peas

1.25-1.5 litres of chicken or veg stock

2 bay leaves

8 frankfurters

1. Peel all the veg and garlic, cut into chunks and whizz in a food processor until finely chopped.

2. On a medium heat, warm the oil and then tip in the blitzed veg. Soften but do not colour (about 5-10 minutes)

3. Add the ground mace and stir, add the split peas and stir again so they are all glossily coated. Pour over the stock and the bay leaves, bring to the boil.

4. Once it is boiling, cover and turn down to a simmer and cook for about an hour-until it is sludgy and tender. Add more stock if you need to.

5.Taste for seasoning.

6.When ready to serve, chop the frankfurters, add to the soup and warm through for 5 minutes.

As Nigella puts it, not an elegant soup but a near-perfect one. And very cheap, especially as it serves 6-8 people. I would also like to plug Knorr stock jelly. Unfortunately it is Marco Pierre White who gets paid a pretty penny, not me, to say what I'm about to: They are fantastic and any self-respecting DG should have them in her stock cupboard.

Post-Christmas

2009-01-01T12:18:00.003Z

I was so busy over the Christmas holidays that I didn't even write on my blog, bizarre as Christmas is centred around food for many people, myself included.

I was relinquished of all cooking duties on Christmas Day as I went to my Mum's. I made the Prawn Cocktail starter and helped with the sprouts but all in all I was allowed to take it easy. Fine by me as I had had enough after doing the Christmas service at college. It was a very relaxed day starting off with scrambled eggs and smoked salmon at mine and then to my Mum's for the traditional turkey dinner. Her roast potatoes were the best yet, done in the fat from the duck she roasted for my brother.

Presents-wise, I was truly spoilt:

iPod Touch

The Big Fat Duck Cookbook -I can't lift it, its too heavy!

*** Chef-Gordon Ramsey Cookbook

Joseph Joseph chopping boards-colour co-ordinated for the proper chef

An Entertaining book where I can log the menu's and guest lists, appeals to the Stepford Wife aspect of me

The first series of Twin Peaks on DVD

All series of Yes, Minster and Yes, Prime Minster on DVD

Nigella Christmas Cookbook

Topshop vouchers

Satsuma Bodyshop smellies

and lots of little bits and pieces that I really appreciate.

On Boxing Day I went down to Kent where I saw my family and had the best lunch over the Christmas Period-The leftovers! Cold cuts, pickles and salads. Leftover Christmas pud and brandy butter. Champagne. Cheese. Very indulgent.

I also got to see my friends, Phil and Jem. I really had a good night with Jem, we went to see Twilight (awful acting but the sexy Vampires made up for it!) and then Cosmo's afterwards, feeling a little Sex and the City and watching the weird eating habits of the diners (an entire bottle of ketchup mashed up into his chips so it was a pink mound of baby food!). It was so good to see a friendly face and have a gossip and a giggle; all my friends where I live are pretty new, so it was comforting to see a friend that knows me well. I love her.

Now it's the New Year I can get back to eating healthy and losing the extra pounds I gained over the xmas period. Not many-but enough to make me reach for the baggy jumpers! I think it'll be a lot of stir-fry's and fresh vegetables, poached chicken, baked fish and broth soups. I'll keep you posted on my detox recipes.

Found my Zen

2009-01-01T09:10:00.002Z

I love Folkestone.

The people that know Folkestone are probably thinking WTF?! but I really do love Folkestone. I have an emotional attachment to the place: my Grandparents lived there when they were alive and so it holds many happy childhood memories for me and it was also the first place I lived when I left home, so new memories were made during my formative years.

It is a bit of a dive-I know this. But if you look past all of the architectural monstrosities that rose post-war and into the 70's, you can still see relics from the past, and Folkestone's golden era was very much in the late 1800's into the early 1900's. There are many grand old buildings on the seafront and whenever I walk along the Leas Cliff, I really can picture the ladies of that time, in full get up during the heat of the summer, with their parasols, probably sweating buckets!

Folkestone is getting a massive cash injection and the seafront is going to have a makeover. There is already a creative quarter and a few boutiques and art galleries have opened up, I think it will become quite trendy and I am going to keep trying to convince my husband it would be wise to buy property there. Food-wise, Folkestone isn't exactly a culinary hot spot. There is plenty of fresh fish and the seafood stalls are amazing, I give it that but in terms of going out to eat, it is pretty thin on the ground.

So imagine my surprise when I find some of the best food I've eaten in Guildhall Street. Zen Kafe is a Chinese/Japanese fusion noodle bar found at number 4, next to Waterstones. The decor is minimalist, literally no-frills, think Wagamamas. But the food is AMAZING and I have it on good authority that it is authentic Chinese food. I wasn't hungry when I went so I ordered a side dish, the Pork Gyoza, a grilled dumpling served with a ginger and vinegar dip. OMG. It was so tasty and succulent, a million miles away from the greasy, fried ones I have eaten in Wagamamas. My mum went for the sweet and sour chicken noodles and my brother had the roast duck noodles with a side of sesame prawn toasts. I tasted both and they too tasted fresh and delicious, not at all greasy.

The rest of the menu has plenty of choice. Noodle wise there is everything you'd expect: noodles in soup, fried noodles, rice noodles, sauce-based noodles, Ho Fun and Udon noodles. But if you're not after oodles of noodles (ahem, sorry about the bad punnage) then there are also rice dishes and specials such as Thai Green Curry and Teriyaki Beef to name a few. If you want to try some thing different they also have Bento Boxes. They are a traditional Japanese set meal served in a box with compartments, they come with mixed salad, fried rice and a soft drink. They cost just £8.95 for the meat Bentos, £7.95 for the vegetarian Malaysian Curry Bento.

Another plus is that the food is cheap.

My side was only £3.50 and it was very filling, and the chicken noodles were just£4.60, the duck £5.45. We had drinks and ordered two more dishes to take-away and the bill came under £30 for 3 people. I just can't recommend Zen Kafe enough so if you're in the area, GO.

Good-bye 2008, Hello 2009!

2009-01-01T08:49:00.004Z

Upon the approach of a New Year, I usually become reflective but this year I decided to think about the future. Globally, 2008 was a pretty appalling year for most so I am sure there are many glad to see the back of it. Personally it was quite a good year, which would surprise those that know me probably, seeing as my husband is currently located in a very undesirable place and has been for the last quarter of the year. I think that very reason has made 2008 the year where I had a lot of personal growth. I feel independent, confident and strong. This is the best I have felt in a LONG time. My college course has also given me a new lease of life and I feel unstoppable, so I am entering 2009 with bags of energy and vitality.

So what do I wish for 2009?

Firstly, I hope that my husband returns home safe, that is number one.
Secondly, I hope we get a good posting OR we get to stay where we are.
Thirdly, I hope to see much more of my friends and family that I didn't get to see much of in 2008
Fourthly, I hope to enrol on NVQ3 at South Downs College but that depends on my second wish!
Lastly, I hope my new-found confidence keeps growing and my marriage flourishes, and that my friends and family have a positive year.

HAPPY NEW YEAR !!!!

I like the way you move

2008-12-13T00:05:00.007Z

Victorians loved its obscene nature, Heston and Nigella have all tried to tempt us, and I made a dessert with the stuff for a Ready Steady Cook challenge at college. Now it seems, jelly is coming back. And it's big people, oh my is it big.

Jellymongers is the brain child of jelly entrepreneurs, Sam Bompass and Harry Parr. They've made it uber-trendy and became prolific in the food world after Mark Ronson commissioned a £30,000 centrepiece for his birthday bash- a mould of St.Pauls. These guys have even mastered glow in the dark jelly and for the discerning bride, a jelly wedding tower.

I must say, these two look like they are having loads of fun and I can't think of another job I'd love to have more. It's up there with Ice-cream taster and toy tester. I'm definately going to be serving up jelly at my next dinner party. Jelly Spinaker Tower anyone?

Christmas@SouthDowns College

2008-12-10T08:55:00.004Z

I have faced my fear this week and went back onto mains. It was OK. Not my favourite section but I got back on and my sea bass was pretty good-looking.

The previous week I was on starters and it was great because everything was plated and ready to go before service. We were serving:

Smoked Salmon and Prawn Tian with a Tomato Chutney and garnished with micro leaves
Deep-Fried Brie in a Parmesan Basket with Pear Chutney
A Trio of Melon and Poached Fig with Spiced Syrup

I took charged of the melon and managed to slice through my finger and nail with a carving knife-it was swollen cartoon-stylee, red and throbbing and eventually last weekend became INFECTED! It's OK now though, it looks like I won't be losing it.

I also prepared a million Parmesan Baskets which made the whole kitchen smell of sick, but I can honestly say, apart from their bad feet/sick aroma, they looked really pretty.

Parmesan Baskets:

Finely grate Parmesan. On a piece on parchment paper or baking paper, using a metal ring, sprinkle grated Parmesan. Carefully remove ring and put in microwave for 20-30 seconds. It will bubble and smell. Oh will it smell. Then remove, cool for a couple of seconds and then carefully peel off paper and mould over an upturned ramekin or similar. Simple.

On Mains this week we were serving:

Christmas Turkey with all the trimmings including pigs in blankets
Fillet of Beef with a veal jus and fondant potato (which tastes like heaven by the way-extremely fattening though)
Grilled Sea Bass on crushed new potatoes and a dill buerre blanc sauce.

I took care of the Sea Bass, which meant descaling, gutting and filleting, proving I'm not a wuss or squeamish in the kitchen. Next week I'll be on desserts so I'll let you know all about it.

I also have to let you into this tip, especially if you're having lots of people over on Christmas Day.

Christmas Dinner can be crazy so when it comes to your turkey, cook it hours in advance and rest as usual. Then carve it into slices in the calm before the storm and arrange in a roasting dish, with your slices of stuffing. Cover with water, so there is a film over the turkey (not immersed) and tightly cover with foil. When you are nearly ready to serve, pop the turkey into the oven. This will reheat the turkey but keep it incredibly moist and make it so easy to serve.

On the subjects of Turkeys, I now have the skills to de-bone one! Again, a messy job but I loved it. After two goes now I feel confident I can do it more quickly and apparently it's the same for lamb, chickens etc so another bow to my string.

Next week is my last week at college and then we break up for the holidays. And it will be Christmas before we know it.

I had a chat with my tutor and he has planted some seeds into my head about what direction I could take. I can't say about them now as I have to discuss them with my husband and our lifestyle means it may not be possible but I will reveal more when I know more.

TA-DAH!!!!

2008-12-09T17:19:00.004Z

So what do you think? Does my blog look big in this?

How amazing does this look? I have to give major props to Ellie at Rainy Day Templates (see footer or previous post for link). I gave her a few directions like 'erm, yes I like cooking and retro things and stuff' and she produced this. I am in danger of falling into the river as I fall in love with my blog. Massively happy and now I just have to write the posts to live up to the shiny new look. Please let me know what you think.

Adele xxx

High up in my blogosphere

2008-11-30T22:43:00.006Z

So I have told you I hate my job right? Well, that kind of subsided on payday this friday which means I guess I am a filthy capitalist at heart and not at all the commie I pride myself on being. Ah well.

Anyway, the point is, I have decided to reward myself for all my hard work (who am I kidding?!) with a makeover. A blog makeover! I have been following Elliequent nee The Lucky Nest blog for a while since it featured on Blogs of Note, and the girl has got writing skills. And we all know people like bloggers with skills. She has also just started up a blog template company, which you can view here http://www.rainydaytemplates.blogspot.com/.

I contacted her and she is going to get started on something for me in the near future, so watch this space!

****UPDATE****

You can get a sneak preview of my shiny new template if you click here...
http://rainydaytemplates.blogspot.com/2007/12/sneak-previews.html

Very excited!

Here Come The Girls

2008-11-30T22:18:00.003Z

I am writing this with a bit of a hangover which can only mean one thing- I had a good night!

Finally, the WAGS got together for a night of wine (quite a lot of wine actually- lying on the cold lino floor at 4am amount of wine...), food and gossip. Sometimes you just need to get it all off your chest and these girls know better than anyone else what I am going through right now.

Menu was as follows:

Starter: A trio of mini starters- The 70's classic Prawn Cocktail, a quenelle of hot smoked salmon pate and filo wrapped king prawns with a sweet chili dip

Main: Beef Wellington with a Madiera sauce, roasted parsnips and carrots, and peas.

Dessert: Chocolate fondant with a Cornish ice-cream and orange crisp.

I have to say that the amount of wine consumed meant that my timings were a teeny bit off and the fondant was a bit more cakey than I would have liked but I wasn't worried, the conversation and company were the main event anyway.

In the morning, after everyone showered and had that oh-so vital morning cuppa, we headed out to Wickham and had lunch in the most gorgeous tea and coffee house called Lilly's. AMAZING hot roasted beef and horseradish sandwich on doorstop white, home-made Yorkshire pud on the side and REAL gravy. Divine!

All in all, a great weekend with the girls, an excellent opportunity to catch up, laugh and moan!

So Monday is upon us again and in a few hours time, once I have got some much needed sleep, I will be getting into my chef whites and getting prepped for a busy festive service. I am praying I get starters or desserts!

Anyway, off to Bedfordshire, my eyes are bloodshot and I am in danger of looking like Amy Winehouse if I don't get some sleep, in a BED! x

College Update

2008-11-21T10:15:00.003Z

You've all seen MasterChef, where you first meet the contestants and the generic comments are ' I love food, I love feeding people, it's the only thing that makes me happy' etc etc.

And they get through to the professional kitchen round and they crumble. It's too chaotic, it's hot, they have a head chef telling them their dish is crap. A 1000 miles from pottering around in their own kitchen, making steak and chips for a dinner party.

Well, last week I felt like that. Previous times in service I had been on the dessert section, I loved the buzz, the pace, making everything from scratch, and the admiration for our dishes from the other chefs. Last week I was put on mains. I hated it. It was chaos.

My head chef will probably say I'm being too hard on myself but I felt like I sank. I know it was my first time on mains but it was awful. I couldn't remember how many mains I had on order, I had to keep asking. It was hot and fast and unforgiving. I felt deflated. There were tears in the locker room.

Next week sees the start of the Christmas Menu. It is going to be bloody busy. I will have no other choice but to step out on mains again. And that's OK.

A journey wouldn't be worth taking if it was easy. No lessons learnt along the way you see. What I have learnt in that it doesn't pay to panic during service. You have to have fun, relax and enjoy it. I knew it was going to be difficult, I knew I would struggle but you never achieve anything if you stay in your comfort zone. I going back on mains and this time I will be focused. I will let you know all about the Christmas menu when I get that information myself.

For now, I am getting ready to do some baking. A little precision needed with measurements but on the whole a relaxing venture. A lot of love will be going into the biscuits, cakes and slices as they will be sent off for action men to enjoy. Ha, I didn't think of it like this before but my cakes will be shipped into a country in conflict, hopefully raising morale for a few moments. Morale Cakes. I'm seeing a window of opportunity here!

Delia's Classic Christmas Cake

2008-11-18T20:43:00.004Z

I cannot claim this recipe as my own unfortunately so here I must redirect you to Delia's website and give props where they're due. There is pretty much EVERYTHING you need to know on here. Also the recipe is like, a mile long (just look at the ingredients list!) so I think it is best I leave it to the experts:

http://www.deliaonline.com/recipes/the-classic-christmas-cake,1293,RC.html

I am still feeding my cake every couple of weeks or so with cherry brandy, man it smells good. I am still wondering about how to decorate- arty things not really being my forte. I shall keep you updated nevertheless.

Changing the subject, my father-in-law and partner are coming to visit this weekend and have kindly offered to take me to lunch (fantastic, seeing as since husband has been away I've been living on things very much toast-based). Instead of the uber expensive 36 on the Quay, we are trying Fat Olives this time, still in the gorgeous town of Emsworth. I will also probably bake some Double-Ginger cake for Maureen as it went down well last time (see September 2008 post, A Cake Fit For A King, for recipe).

The lack of food posts on my foodie blog can be attributed to a few dents in my soul since my husband left for a sandier-terra. My passion for food deserted me for a while there, but I can feel my interests being pipped once more as my eye was caught by a Vietnamese cookbook in the library the other day. Hopefully we will see the return of more food orientated posts here at TwentyFour Blackbirds, just want to say thanks for hanging in there.

Star-Gazey-Pie Struck

2008-11-07T12:39:00.002Z

Heston is coming to South Downs.

*hyperventilates slightly*

Heston is coming to cook. At. My. College.

There is a charity dinner being held at the college, in aid of ARC, the charity that helps rehabilitates chefs that have fallen into drugs and alcohol as a result of their job. There is going to be a whole posse of celeb chefs cooking in the college kitchens including Heston, Marcus Wareing and Angela Harnett. Jamie Oliver is coming as a guest (£200 a ticket!) and the best thing of all is that the students will get to help out. Not everyone will get to cook but either way I will go and meet them.

I am very excited.

It will be a chance for me to meet some of the best chefs in the business. Marcus Wareing, (is it two or three Michelin stars?) is a personal favourite of mine. I am going loaded with my books and getting them signed. Oh and talking of books (husband take note!) if there is anything I would like to find under my tree this year (or more likely Gary, my Yukka plant) it would be the Fat Duck cook book r.r.p £100 but on Amazon a whopping bargain of just £60. It is THE definitive cookbook for all foodies. Heston is a legend. And all from the man that had no formal training.

Remember, Remember the 11th of November

2008-11-07T09:47:00.006Z

In my last post, I said how I hoped for the British people to come together when the time came to stand up and have a voice. Well, I know we can do it because all across the UK people are wearing their red poppies, in support of the Royal British Legion charity, and in Remembrance of the men and women that fought and died for our country. As an Army Wife I know only too well the fear of widowhood,on a daily basis, as my husband packs his things and heads to a country deep in conflict. My life is very different to my civilian sisters, they may have to contend with their husbands or partners working long shifts, at night or away for a few days but I am separated from the love of my life more than we are together. I entered the military world not knowing how hard it would be, and I soon came to realise that the rest of society have no real concept of the sacrifices made by 1000's of families. Do people realise we are living in a time of war?

To see so many people in support of the services, at this time of year, lifts my heart. Unfortunately, the government have made no effort whatsoever to unite military families with the rest of society, we are the outsiders. The BBC as well, on many occasions reporting deaths of soldiers before the families have been informed. Why can't they use their resources to promote the services, to inform people that men and women, just like their brothers, sisters or sons and daughters, or parents are being killed and shot at, because the government will not even give them equipment that works or protects them.

The Royal British Legion is a charity. It is not run by the government. And like Help for Heroes or the Army Benevolent Fund it relies on the public. Ultimately we, we look after the troops that risk everything for us. On the 11th Hour, on the 11th day of the 11th month, be silent for all those who died, for us, for freedom and peace, and remember those that today are fighting, forgotten by their government, but not by us.

For The Fallen

With proud thanksgiving, a mother for her children,

England mourns for her dead across the sea.

Flesh of her flesh they were, spirit of her spirit,

Fallen in the cause of the free.

Solemn the drums thrill; Death august and royal

Sings sorrow up into immortal spheres,

There is music in the midst of desolation

And a glory that shines upon our tears.

They went with songs to the battle, they were young,

Straight of limb, true of eye, steady and aglow.

They were staunch to the end against odds uncounted;

They fell with their faces to the foe.

They shall grow not old, as we that are left grow old:

Age shall not weary them, nor the years contemn.

At the going down of the sun and in the morning

We will remember them.

They mingle not with their laughing comrades again;

They sit no more at familiar tables of home;

They have no lot in our labour of the day-time;

They sleep beyond England's foam.

But where our desires are and our hopes profound,

Felt as a well-spring that is hidden from sight,

To the innermost heart of their own land they are known

As the stars are known to the Night;

As the stars that shall be bright when we are dust,

Moving in marches upon the heavenly plain;

As the stars that are starry in the time of our darkness,

To the end, to the end, they remain.

Laurence Binyon (1914)

It's a New Dawn, It's a New Day.

2008-11-05T20:01:00.006Z

Last night I was moved by a nations politics that wasn't even my own. I stayed up until 2am, despite having work the next day, to see the votes come in for Barack Obama. Only when it looked like a landslide did I go to bed. I had goosebumps. I awoke feeling positive and buoyant, and so, so hopeful that when it comes for Britain to have a voice, we shall look to the States and KNOW that anything is possible.

Last Night, a country built on war and slavery, elected a black man as their 44th President. 53 years after Rosa Parks refused to giver up her seat to a white passenger. 43 years after African Americans were given the right to vote. 40 years after Martin Luther King was assassinated. ANYTHING IS POSSIBLE. Race relations in the US have a deep and colourful history, but now bigots and racists are the minority as people queued for hours and hours yesterday for their voices to be heard.

Barack Obama certainly seems to be an assured, cool and calm person. He treated his opponent, John McCain with grace and did not stoop to his dirty tactics of mud-slinging throughout the campaigns. He promises that he can bring change, and I believe him. His victory speech was so inspiring and instilled a strong feeling of hope, and the belief that anything is possible.

''I was never the likeliest candidate for this office. We didn't start with much money or many endorsements. Our campaign was not hatched in the halls of Washington — it began in the backyards of Des Moines and the living rooms of Concord and the front porches of Charleston.
It was built by working men and women who dug into what little savings they had to give $5 and $10 and $20 to this cause. It grew strength from the young people who rejected the myth of their generation's apathy; who left their homes and their families for jobs that offered little pay and less sleep; from the not-so-young people who braved the bitter cold and scorching heat to knock on the doors of perfect strangers; from the millions of Americans who volunteered and organized, and proved that more than two centuries later, a government of the people, by the people and for the people has not perished from this earth. This is your victory.''

''...And to all those watching tonight from beyond our shores, from parliaments and palaces to those who are huddled around radios in the forgotten corners of our world — our stories are singular, but our destiny is shared, and a new dawn of American leadership is at hand. To those who would tear this world down: We will defeat you. To those who seek peace and security: We support you. And to all those who have wondered if America's beacon still burns as bright: Tonight, we proved once more that the true strength of our nation comes not from the might of our arms or the scale of our wealth, but from the enduring power of our ideals: democracy, liberty, opportunity and unyielding hope.''

It is also an astonishing fact that Barack is the only anti-war candidate to have ever been voted in during war time. So what happens now? Will he expand the wars in Afghanistan and Iraq or will he finally send the young men and women, fighting for Bush's administration, home? I hope so, and I hope Parliament is sitting up and taking note. Gordon Brown, our PM by default, witness this change, the British people have seen what people power can do and the raping of our financial system, the neglect of our elderly, infirm and sick, and our failing education system will not be tolerated anymore. We will not accept sending our men and women to war zones with equipment that does not protect them, when they give the ultimate sacrifice so people can sleep safely. But we can look to America and see that we CAN bring change. WE choose.

It's a New Dawn, It's a New Day

And I'm feeling good.

I'm dreaming of a quiet Christmas

2008-10-29T12:34:00.003Z

This is a posed and cheesy picture of husband and I, last Christmas, our first Christmas as a married couple. The lead up to Christmas was fantastic, I planned a meal for my friends, I decorated the house, I was making the hampers and spending a fortune. The day itself, well it is never as good as the anticipation. Husband was only around for the morning, after dinner he left, I had Eastenders to keep me occupied and depressed and it soon felt like a normal day.

Christmas as a child is a magical experience. The excruciating waiting and waiting, the threats of Father Christmas not coming to try and make us behave actually having some effect, the writing of present lists (receiving, not giving!), the post box at school where you posted your cards, teachers being nice, the carols and then on Christmas morning, when you kicked the end of your bed and felt the weight of your stocking, feeling wide awake despite it being 5am, the excitement almost exploding in your chest.

Years later, family fractures soon made Christmas something to dread rather than enjoy. Arguments in those early years of separation over who was spending Christmas where, and resentments coming to head destroyed any festive spirit I had. Me and Christmas fell out. Big Time.

Years later, things have settled now but there is always that moment where you have to tell one parent you're not spending Christmas with them. I thought getting married would put a halt to that but with husband away this year, I am having to choose once again. I am getting some pressure from one party (you know who you are!) and it's making those old feelings of guilt resurface.

I was a Scrooge for a long time but I suppose it was my husband that reignited my joie de vie for the festive season. I am not really into that materialistic crap that is forced down our throats as early as September, instead I find the old magic of Christmas in moments, tastes and smells.

Smells: Mulled wine, Mince Pies, the bird roasting packed with sage and sausage meat.
Sights: Oxford Covered Market, very Dickensian, steam billowing from the roasted chestnut stand as cold Christmas shoppers, looking exhausted pass by. The bright pinks, blues and golds of the Quality Street wrappers as you open the tin for the first time.
Sounds: The popping of Champagne corks and the clinking of glasses, the snap of a wish-bone, the jingle of bells and the groan of someone refusing another turkey sandwich.

Christmas is all of those things and more. I am disgusted by the amount of money that is thrown away when people have completely lost the meaning of Christmas. I am not religious so Christmas, to me, should be about seeing friends and family and either having a good piss-up and eating a feast, or just enjoying their company that you miss the rest of the year. So honestly, when I say, do not buy me a Christmas present, I mean it. Instead, open a bottle of something, preferably with bubbles, we'll pull a few crackers, and in our cheap paper hats I will do the magic trick and you can tell my fortune with that perceptive red fish.

Oh and for the record, I like sprouts.

Ring-ting-ting-a-ling-ting

2008-10-23T20:00:00.004+01:00

It's Christmas time.

Oh yes people, in the culinary world, this time is spent making mincemeat, Christmas cake and Christmas puddings. Basically all good domestic goddesses are buying dried fruit and mixed peel by the truck load. The people with any good sense just buy the lot from Marks and Sparks but I like to get a little festive in the kitchen. The Christmas Food magazines have already been scooped up from my doormat.

Have I mentioned that I HATED my Home Ec teacher (don't worry, the feeling was mutual)? Well, the ONLY good thing we ever did in our class was making a Christmas cake. It was warm and cosy and the old bitch even put on a tape of Christmas songs. We made it months in advance and kept feeding it alcohol every so often and then we got to design the cake decorations. I think there was some competition. I made an igloo out of icing and had father Christmas' legs coming out of the little entrance tunnel. I loved it.

Last Christmas ( *I gave you my heart* Ahem) I decided it would be fun to make some hampers. I made chutney, Christmas cakes, cranberry and white chocolate cookies etc. All to save money and make the presents personal. Well, it actually ended up costing a fortune, was pretty stressful and I still have jars of bloody chutney in my cupboards. This year I have decided to focus on one project (and give people gifts they actually want) and this year, I am making a Christmas cake. A big square one.

First of all, I had to decide on the recipe. My recipe books are full of Crimbo recipes, as are all the magazines I have bought over the years and keep coming through my letterbox every month. Every book I opened was different, they varied A LOT. This one used almonds, that one used rum, this one used dried cranberries and this one used figs. It was so confusing. I started to feel like Dumbo when he gets drunk but instead of pink elephants I was seeing marching mince pies and talking fruit cakes. I eventually resolved that there were three ladies I could trust. Do I go with the traditional (some would say original) DG Mrs Beeton or do I want a sexy Christmas cake and opt for DG Nigella? Or do I go to the mother of all DG's, Delia. It had to be Delia didn't it? So, I went to Sainsbury's with her recipe in my paw, picked out the finest dried fruit I could finD and set to soaking it over night. Here is where I totally diverted from the recipe. I'm sure she wouldn't encourage it (Nigella probably wouldn't of minded) but instead of Rum I went with Cherry Brandy. It was all I had. And cooking is all about having the confidence to stray and find your own way. So there we go.

The next day I was meant to finish the cake but I was busy so the fruit got a longer soaking. It just meant they were plump with alcohol, no worries there! The cake did eventually get made and the house was filled with the smell of nutmeg, cinnamon and sugar. The scent of those Christmas spices are so magical. It could be the height of summer, and I smell cinnamon and nutmeg and I am instantly Christmas shopping, bags full, nose and cheeks red with cold, Canterbury Cathedral lit up and the steamed up windows of Casey's pub as I walk by, the drinkers inside warming themselves and having a good time.

I will keep you updated on the cake. I am still not used to taking pictures of my culinary endeavours but I will make a concerted effort to include some during the decorating process.

Stop *&^%I$£& Swearing!!!

2008-10-21T12:30:00.002+01:00

Jamie's Ministry of Food. Or should I say Fucking Jamie's Fucking Ministry of Fucking Food. And apparently I'm not the only one that has picked up on it, the Sunday papers were all over the story, after 100's of viewers complained. And yes, faithful readers, I was one of them. Look, I've already been called Mary Whitehouse, so I don't need to be told I'm middle-aged, complaining about nasty words, but I did it because I'm a massive fan of the fat-tongued idiot. I support his campaign, I really do but when I tuned in it was really off-putting because in every segment it was fuck this and fuck that, whether he was talking to health officials or little old ladies. Pretty poor, especially as what he has got to say, once you strip back the obscenities, makes sense. It's important that the issues he is highlighting in the program are dealt with but are the people that matter going to listen to him if everything he says is littered with Fuck/Shit/Bollocks? No! That's the point people! It's frustrating to watch because he's shooting himself in the foot. And those that know me, know I'm not a prude, I can make a sailor (or army officer) blush. It is just as the saying goes, there is a time and place.

Anyway, the reply I got back is that Jamie is passionate and he gets caught up in the moment, it is after the watershed etc Fine. I am not disputing that. I think they just missed the point of what I was saying, which sadly is what will happen with Jamie. Fucking idiots.

When the husband's away...

2008-10-21T12:18:00.001+01:00

I am starting to look like this...

The Restaurant

2008-10-17T14:00:00.004+01:00

Having missed the first series of this culinary equivalent of The Apprentice, I am hooked on series 2 of The Restuarant currently showing on BBC2. Raymond Blanc, seen here, takes Alan Sugar's role as Big Cheese, and will open a restaurant with the winning couple. The couples,who have been given some very challenging tasks, including cooking dinner for some Oxford Colleges and running an outlet in a motorway service station, have been truly awful and most of the series so far as provided cringe worthy Gervais-esque comedy.

Alistair and James, how they are in the final three is beyond me. This Fawlty/Brent combo, (I think Ali has the hots for business partner, James, lots of homosexual undercurrents going on) bumble through each challenge, making shocking errors of judgement which have you laughing and screaming at the TV. In last night's episode, it was highly amusing to watch this passionate, successful French man talk about heart and passion, (concerning their cookbooks), becoming very animated and well, very French. The stiff, English lady replies, 'oh, I thought it was rather nice'. She later commented that she made an 'excellent number 2', the irony not being lost in translation for Raymond, or the viewer. Needless to say, she did get the boot in the end. The great thing about this programme, as well as with The Apprentice, you have no idea who is going to win. Personally, I have no favourites, they're all pretty weak!

And talking of weak businesses, put the word out that 8 Kings Road in Southsea, Portsmouth is crap. I haven't had a reply to my complaint, and I've since heard a number of times that people have had similar experiences. 8 Kings Road=Rubbish

Choux Gal

2008-10-17T12:32:00.002+01:00

Here as promised is the recipe for Choux Pastry. It makes about 70-80 profiteroles, obviously I was dealing in commercial quantities! You can easily halve this but you can also freeze them for a couple of months.

Choux Pastry

1/2 litre of water (1 pint)

250g strong flour

200g marg

8 eggs

pinch of salt

pinch of sugar.

1. Bring the water, sugar and marg to the boil in a saucepan

2.Remove from heat

3. Add the sieved flour and salt and mix quickly with a wooden spoon

4.Return to a moderate heat and stir continously until the mixture leaves the sides of the pan (Panada)

5. Remove from heat and leave to cool.

6. Gradually add the beaten eggs, mixing well

7. When the mixture is of dropping consistency, put into a piping bag. Pipe onto greased and floured baking trays, put into a pre-heated hot oven for 15-20 minutes, until golden and crisp.

8. Cool on a wire rack. Pipe cream into the bottom of the profiteroles (drilling a hole with a knife or if you're like me, your thumb) and serve with your favourite choccy sauce: I like melted milk chocolate, but you can have dark, mixed with cream and golden syrup. Heaven. Or devilish, whatever way you want to look at it.

Yikes

2008-10-14T23:58:00.003+01:00

Cheffing is HARD work. I am absolutely knackered and have a new found respect for anyone that is a full time chef. I have completed two full days of college and have the scars to prove it (burn on wrist-ouch). My first restaurant service went well, in fact, it was a lot better than expected, although I can't deny there were moments I thought it was going to fall apart. (or me, or more likely, the souffles)

I was on the pastry section; the menu had profiteroles, cold lemon souffle and chocolate meringues (choux pastry recipe coming soon). I have to say, me and Caroline (the only other woman in the group) worked so hard and it showed in the results. There was choux drama when I realised head chef's calculations for the profiteroles was so not near the quantity we needed, I had to whip up some more-quickly, I am now an expert in panada!

Today I lost my fish virginity as I filleted not one, but two plaice! I really felt at ease with the task, I think I was a fishmonger in a previous existence (it would explain my natural affinity with cats). We cut the fillets into goujons, floured, egged and breaded them (with Panko, a Japanese breadcrumb) and deep fried them. With the bigger fillets, we rolled them into a delice (basically, a posh, french, cheffy was of saying folded over) and then poached in the fish stock we made from the bones of the plaice, wine, lemon juice and dill.

I have loved it all this week and feel like my self-esteem is rocketing through the roof. That is what life is all about, learning something new, doing something out of your comfort zone. I was in an emotional black-hole for so long that I forgot what a rush it is to be doing something, and I am in the lucky position of doing something I LOVE. Not many people can say that. I am taking this opportunity with both hands, (and saying Thank You to husband for being so supportive while I found my way here) And despite being so utterly tired and exhausted I am sleeping with a smile.

Spiritualized 14/10/08

2008-10-12T20:22:00.002+01:00

I can't remember the last gig I went to, shame on me. A few years ago I used to work just to buy tickets to gigs, amongst others I've seen the legendary James Brown, The Cinematic Orchestra, Biffy Clyro, Beastie Boys, Roisin Murphy, Jamie Cullum, Coldcut, Kid Koala, Blackalicious, Boom Bip etc etc You know what, I used to be pretty cool. My life was all about seeing live music, getting pretty wasted and having an amazing time. Those days seem like a far off distant memory but luckily I have a brother that has his finger on the pulse and he has bought me and him tickets to see Spiritualized in the Wedgewood Rooms on Tuesday. I really need a good night out, although i'll leave getting wasted to the Portsmouth Uni students on their fresher week. I have no clue what to wear and I'm sure I'll stand out amongst the crowd of skinny jean-wearing-sticks (hail the new Flare phase, skinnies are just not my friend, I have curves, like real women should). I'm just listening to their A&E album, it is amazing ( or AMMAAAAAZING, as said by all teenage girls), I recommend you all download the song Soul on Fire now. Do it. xxx

A Post of Two Halves

2008-10-12T15:20:00.005+01:00

I write this post with a heavy heart, those closest to me will know the reasons why and for those that don't, higher powers prevent me from talking openly, hence the self censorship.

I will just say that what may have seemed Romantic to me years ago, now just seems so terribly tragic and utterly heart-breaking. I am trying to apply a positive attitude using the metaphor of being stuck in the forest. You would aim for the spaces not the trees to find your way out, it is the same in life, why would I focus on the obstacles? I am embracing the good points I have scrabbled together and occupying myself with goals, organising get togethers and ploughing my energy into the things that will produce positive outcomes.

Last week I felt incredibly supported and will use my blog to publicly thank them-you know who you are. Unfortunately, personal dramas caused by people stuck in their own bubble, one of confusion and spite ,meant some of our precious time was stolen from us. However, it resulted in feelings of pure vindication; it wasn't me after all and I feel I can finally put the whole drama to bed. I had reached out and at some point that friendship could have been saved, but it has been totally broken now. A strong relationship destroyed by so called feelings of 'perception', manipulation and pure dishonesty. I just hope they can build the confidence to form their own opinions and become less impressionable; it's a dangerous vulnerability to have.

On to brighter things: I have a friend over tomorrow night, I have some crap girlie films to watch (Russell Brand in St.Trinians, yes please) and Ben and Jerry's on stand-by. Me and Aimee are sharing a similar experience and if I have learnt one thing recently, it is that it's good to talk, to share feelings and basically connect with people. Otherwise you can feel very isolated and create false situations. There are friendly people everywhere, you just have to be open to them.

Anyway, I know I promised you a recipe for profiteroles but this chef is tired and must rest her weary head. Manana, manana. xxx

Desert Island Dishes

2008-10-07T15:01:00.007+01:00

A play on Desert Island Discs, here are my Desert Island Top 5:

1. Caesar Salad

Hold the chicken, I could eat this salad everyday for the rest of my life. I can make the dressing and do sometimes but there are plenty of good makes at the supermarket, so why bother? I buy Cardini's-I schush it up with freshly grated Parmesan and lemon juice. I also believe that quality smoked bacon is at the heart of any good Caesar.

2. Oysters

I love all seafood but I LOVE oysters. For a long time they didn't appeal as I was terrified of my gag reflex being triggered in some posh restaurant but I finally got the courage and experienced a little bit of heaven. My husband instantly regretted encouraging me to broaden my tastes - I already had expensive tastes, this was going to cost him. You can't get a closer taste of the sea, I love mine with just a squeeze of fresh lemon but I wouldn't say no to a good shallot vinaigrette either.

3. Beef Wellington

I was going to say Roast Beef because it seemed wrong not to include it but actually, a good Welly takes it a step further-Meat wrapped in pastry-yeah baby. I love this old-school classic with a Madeira jus, roast parsnips and glazed carrots and peas.

4. Sushi

I could eat this every single day, unfortunately Portsmouth and the surrounding areas are devoid of decent sushi bars, in fact there are none. Whenever I go to the US, I make sure to eat as much sushi as I can, because one, the bars are great and two, it is so much cheaper with an amazing range of fish. My husband and I, before we were married went to Memphis, famous for BBQ, Blues and The King. We turned our backs to the sticky ribs, monster-sized burgers and smokey, pulled pork and had sushi instead. We drank way too much sake, leaving us to crawl back to our hotel and missing the blues down in Beale Street. But the sushi was amazing. From what I can remember.

5. Lemon Tart

I don't have a sweet tooth really but I had to squeeze a dessert on here somewhere. It was a toss up between chocolate mousse and this one. The pastry has got to be home-made and if there is a slight wobble on the filling, then all the better.

I am salivating as I think of all those dishes! Here are the dishes I'd leave at home:

1. Fois Gras

Not an ethical stand, I just really hate the taste, surprising because I am a massive fan of offal.

2. Spaghetti Bolgnese

Every man I have ever met reckons he can make the best Spag Bol. They can't. To me, this dish brings back very bad memories, as a child there were a lot of meals based around mince, a cheap meat-this was a weekly staple. We had that fake Parmesan cheese that looked and smelt like the hard skin grated from someone's foot. It was also the one dish my parents always choose to throw during an argument, the messiest dish to clean up. But to be fair to them, we had it so often the odds were stacked against them.

3. Bird's Trifle

The most disgusting concoction on the planet, I don't even know if they still make this but my heart sank whenever I saw my mum soaking those concrete cubes of sponge, with a similar texture to florists foam, in the unset jelly liquid. Everything about that trifle was wrong.

I tried my hardest to think of other foods but I couldn't, I guess I'm just too greedy.

I put my hands up

2008-10-06T12:41:00.002+01:00

I was wrong.

First impressions can count for a lot but there comes a time when you need to let go and live in the present. I let my first encounter with someone cloud my judgement on that person for the last couple of years. It was a huge mistake, I could have developed my relationship with them, instead I was the arsehole, not willing to move on. I have been stubborn and short-sighted, two traits I critcise others for. I can only apologise and vow to make an effort to make up for lost time.

Notice anything different?

2008-10-06T12:27:00.003+01:00

The Runcible Spoon is no more! I'm quite sad to see it go but at the same time very excited at the re-naming of my blog to TwentyFour Blackbirds. If you are wondering, it a reference to the nursery rhyme: Sing a Song of Sixpence, in which four and twenty blackbirds were baked in a pie. So now you know.

Fringe Benefits

2008-10-06T12:14:00.002+01:00

I need to talk to you about Ringo. He currently works for Toni and Guy in Canterbury and I worship his hairdressing skills. The thing I worried about most when I moved away? Finding a decent hairdresser. Did I find one? No. Did I have to experience haircuts that had me in tears for days after? Yes. Did I actually cry in the hairdressers chair, while Mark from Toni and Guy in Chichester cut my hair? Yes. The title of my epic journey to find a half-decent hairdresser in Hampshire and West Sussex is going to be called The Cow-Lick Chronicles: One woman's journey through split-ends hell and back.

One round trip from Portsmouth to Canterbury later (yes, my husband does love me) and I am in hair-do heaven. Ringo actually looks like the fifth Beatle from their Ravi Shankar days but he has done wonders with my waves. Boy, I had missed him. Next it is off to the college for some colour, any suggestions?

8 Kings Road

2008-10-06T11:52:00.005+01:00

Yesterday my generous and I must say, rather gorgeous husband, surprised me by taking me to a restaurant I had expressed an interest in a few months ago- brownie points to him for listening and taking note. So we spent a morning in our nest (IE our bed with hundreds of pillows and an extra blanket) reading the Sunday papers (him The Times, me the News of the World, just for the outrageous reporting and puns) eating toast and drinking the essential tea and coffee (him, white, one sugar, me mint tea). We then lazily got ready and drove down to Southsea to eat over-priced roast beef and drink flat champagne. I am definitely getting old because this morning, still feeling disgruntled, I wrote them a letter. Wanna read it?

Dear Mr Simon

I am writing to inform you of my dissatisfaction of the food and drink at your restaurant on Sunday 5th October, 1pm.

My Husband surprised me by booking a table at your restaurant after reading such good reviews on your website; he is working abroad for 6 months so we are making the most of our precious time together. We decided to make lunch special by ordering two glasses of champagne as an aperitif. Unfortunately the wine we ordered was not cold enough and was lacking in fizz, we thought that maybe it was opened during the previous nights service. This did not bode well for the meal ahead, and we were very disappointed.

We were also thinking that the Sunday lunch menu was good value for money so we were a little surprised to see there supplements on some of the dishes; I ordered the scallops and would like to ask, why there was such a large supplement? The scallops were tiny; the large portions of black pudding overwhelmed the delicate flavour of the seafood, and as they were not hand-dived (or certainly not advertised as such) I felt rather ripped off. We both followed with the roast beef (again, with a supplement) and I regret to say that the plates were not warm and the food cooled very quickly, not helped by having to wait too long for the side of vegetables. Needless to say, we skipped dessert.

I would also like to draw your attention to another problem. We loved the idea of the jazz piano, however, the heavy-footed waiters running up and down the stairs beside us drowned out the music for us. I would appreciate if you look into this matter so other people, hoping to enjoy a relaxed, romantic lunch, do not have to experience the same noise we did.

When the bill came, we both had to admit that we felt over-charged for a dining experience that just did not excite us. A lunch that was meant to be special for us fell short at the final hurdle. We will tell our friends that the surroundings are beautiful (just ask not to be seated next to the stairs), the staff are excellent but the food is unworthy of the hefty bill: no value for money, a factor more important now than ever.

Thank you for reading my letter, I will look forward to a response.

Yours Sincerely,

Adele Jackson

I know, I sound about 50 right? Well, as you all know by now I am passionate about food and I am passionate about eating out. I am not crazy about restaurants parading as fine dining, charging you the price for fine dining, and then receiving something on par with a chain restaurant. The mark up in restaurants is astonishing, I'd tell you all about it but you may not want to eat out again, I don't mind handing over the money as long as what you are getting is decent and justified. Paying £60+ for a meal that would cost less elsewhere and be just as good, if not better, leaves a very nasty taste in my mouth. People in all over the world wouldn't put up with this so why do we Brits? Maybe it's my ancestral Mediterranean blood that is boiling or maybe I'm just sick and tired of second rate food. Either way it is time to say no to crap food. Will I get a response from 8 Kings Road? I will keep you posted.

Family Affair

2008-10-06T11:06:00.004+01:00

I've seen a quite alot of this motley crew recently; I'm a big bundle of love for all of them: Dad(come visit me soon), Nan and Mole who are as entertaining as ever, the sandwiches and wine were much appreciated, Michele and Chris (hope you liked the cakes!) My sister Bridie and her lovely boyfriend Chris ( just let him join the army, think of all of the parties you'll go to!), I got to speak to my Maltese cousin James on the phone and I was wishing Adam luck for the Great North Run last weekend. And I've been thinking of the ones who aren't around, especially Nan Finch who is probably up there right now gossiping about the going-ons from cloud 12. From Andy's side we have seen them all, Sonia, Pip, Lillian, Terry and Sam (remember that Gap Year, Sam, the 'real world' can wait), Martin and Maureen, (thank you again for your hospitality) and for the first time in ever such a long while, Tim, Siobhan and their very beautiful and hilarious children, my niece and nephew, Hugo and Amelia.

I know more than anyone that families can be a pain in the arse; my family (and other animals) are particulary good at letting you know if their unhappy but over the years, I've come to love their quirky ways, that were oh so embarrsing in those tender, formative years. I love that fact we can scream and shout and then make up, all water under the bridge, and laugh at the stupid things we said. We've known divorce, betrayal, adultry, death, addictions and depression (Shakespeare has nothing on us, seriously, Hamlet is a light-hearted jaunt in the park to my clan) BUT we all do really love each other and come together when we really need to. We talk about things, we try to be honest with each other, because really, when it all hits the fan, you need someone who's got your back-these people HAVE to love you, you're related! :)

And then there is extended family. The ones you choose to let in and become part of your tapestry. I miss her loads but seeing Jem last week really perked me up, it is a friendship that you can pick up however many years along the line and it'll be business as usual. I love her so much and it's great to see her so happy with Jay. The Kings who have just welcomed newbie Riley James Orson into their brood. He is so tiny! Very happy for you guys, but seeing the tiredness has curbed my broodiness for a while! Amy and Jamie (nice ring to it eh?) who are miles and miles away in distance but never in my thoughts. Phil- One of the best, he has seen me through the tough times and is still pretty much the funniest guy (not including the man I married) I know with the best taste in music. Happy Birthday Amanda for Sunday!! Thanks for the love, you are too kind, I hope the wedding planning is going well, you have someone here who was shopping for invites until 2am some mornings, so if you need any help, I'm here. Lisa-My best friend from school, praise Facebook. We need to meet up sometime this year and get properly pissed! Aimee Todd- We need to stick together, sisters are doing it for themselves, lol!.

Sorry to anyone that feels left out, these people are just at the fore front of my mind and felt they deserved a special mention. I still love you!

Adele xxx

Apologies!!!

2008-09-28T16:15:00.003+01:00

For some reason, whenever I publish a post, it ignores my paragraphs and bunches everything up together, which is very annoying, especially as the Larkin poem is meant to have Stanzas! I am going to contact blogger and find out what is wrong. Until then I can only apologise-sorry guys!

Adele x

Arundel - The prettiest town in the South East

2008-09-28T15:30:00.008+01:00

Philip Larkin is one of my favourite poets, so I was surprised, when My Dad reminded me of his very famous poem from his Whitsun Wedding Collection, An Arundel Tomb, that I did not think of it when I visited there yesterday. I was obviously just so taken with the town and the Castle that I had no room for other thoughts. Nevertheless, here is Larkin, with his jaded tones, describing how our human intentions always fail at the last hurdle:

An Arundel Tomb

Side by side, their faces blurred,

The earl and countess lie in stone,

Their proper habits vaguely shown

As jointed armour, stiffened pleat,

And that faint hint of the absurd -

The little dogs under their feet.

Such plainness of the pre-baroque

Hardly involves the eye, until

It meets his left-hand gauntlet, still

Clasped empty in the other; and

One sees, with a sharp tender shock,

His hand withdrawn, holding her hand.

They would not think to lie so long.

Such faithfulness in effigy

Was just a detail friends would see:

A sculptor's sweet commissioned grace

Thrown off in helping to prolong

The Latin names around the base.

They would not guess how early in

Their supine stationary voyage

The air would change to soundless damage,

Turn the old tenantry away;

How soon succeeding eyes begin

To look, not read. Rigidly, they

Persisted, linked, through lengths and breadths

Of time. Snow fell, undated. Light

Each summer thronged the glass. A bright

Litter of birdcalls strewed the same

Bone-riddled ground. And up the paths

The endless altered people came,

Washing at their identity.

Now, helpless in the hollow of

An unarmorial age, a trough

Of smoke in slow suspended skeins

Above their scrap of history,

Only an attitude remains:

Time has transfigured them into

Untruth. The stone fidelity

They hardly meant has come to be

Their final blazon, and to prove

Our almost-instinct almost true:

What will survive of us is love.

Our human intentions did not fail yesterday, we had a great day. Mother Nature decided once again to grant us a day of glorious sunshine, I believe we're having an Indian summer, however, I think I'm just going to call it summer seeing as the months of May to August were pretty poor. Coincidentally, as my husband and I were waiting at the traffic island to cross the road, we saw my mother's car, her driving, and my sister and her boyfriend as passengers. We welcomed the company and spent the afternoon strolling through the castle and the grounds and then later through the town.

The Castle is absolutely gorgeous: As a Briton I think we take castles and stately homes for granted, but even with hundreds of historical based school outings under my belt, i was still in awe of the stately rooms. The Duchess of Norfolk and her family still live in the castle for some of the year! It it's very reminiscent of Hogwarts, I felt envious as I reached the never-ending library, my imagination would have run riot if I had my hands on it as child. The gardens were beautiful, the Rose Garden in particular had the scent of summer with fuchsia pink roses still in bloom.

As you know I am a devout foodie and Arundel turned out to be quite a find in culinary terms. I found a fantastic deli, that had an abundance of cheeses, meats and wines. As it is National Cheese Week (yes, it is strange I know that) husband and I opted for some very pungent Stinking Bishop and some Smoked Goodwood, with fennel crackers from The Fine Cheese Co. There was also a butchers next door but sadly that was shut, I will return however, and recommend a trip to Arundel for anyone looking for somewhere with character and not a Burger King in sight!

Today being Sunday I have decided to cook a roast dinner, this week we will be having pork and crackling, homemade apple sauce and of course crispy roast potatoes and gravy. Then we'll settle down, tipsy on Riesling and eat our cheese with promises of going to the gym tomorrow. Hope you are having a great weekend

Adele xxx

Minestrone

2008-09-25T08:45:00.013+01:00

I haven't added any recipes for a few posts, so here is the recipe I followed at college for Minestrone.

300g Mixed Veg (onions, turnips-note to northern readers, a turnip is what you call a white swede, celery, carrots, cabbage, leek)

Olive Oil

3/4 litre chicken stock

Bouquet garni-see note

Seasoning

25g spaghetti

25g peas

25g french beans

1 potato

1 tbsp tomato puree

1 tomato, skinned, de-seeded and diced

50g fat bacon

1 tbsp fresh parsley, chopped

2 cloves of garlic

Parmesan to serve

This amount served both me and my husband, this can be doubled, tripled, quadrupled etc

1. Cut the peeled and washed veg into paysanne (small dice or triangles, see Ready Steady Cook post, it has a video) and crush 1 garlic clove

2. Sweat the veg in the oil, you want the veg translucent and al dente, not brown.

3. Add the stock, bouquet garni and seasoning, bring to boil and then simmer for approx 10-15mins

4. Add the peas, beans cut into diamonds.

5. Add the spaghetti in 1 inch lengths (see note 2), the potatoes cut into paysanne, the tomato puree and simmer until the veg and pasta is cooked.

6. Meanwhile finely chop the fat bacon, parsley and garlic and form a paste.

7. make little meatballs, about the size of a pea and drop into the soup.

8. Remove bouquet garni and season with salt and pepper.

9. Serve with shavings of Parmesan.

Note 1

Bouquet garni is a term used to describe a bundle of herbs and spices, wrapped in muslin or in this case a leek leaf. Take the green outer leaf of a leak, place a bay leaf, some fresh thyme, some crushed parsley stalks and about 5 or 6 peppercorns into the middle of the leaf. Fold the leaf over into a square and tie with string, it is a bit tricky and the leaf will crack but trust me, it all comes together. Then place into your pot with the string over the side so you don't have to play hunt the bouquet garni.

Note 2

Wrap the spaghetti in a tea towel, when done with both hands, hold each end of the tea towel. Still holding each end, pull one end down over the side of the work surface, do this a couple of times and voila, broken spaghetti.

Wedding Relic

2008-09-24T11:42:00.005+01:00

As I was sorting out my study I came across some boxes in the closet that have been shoved in there since we moved in, I open one up and come across my wedding dress, so beautiful I could cry. It's funny to think that something that was so preciously regarded just over a year ago has spent the rest of its days in a box, I feel cross with myself for not getting it cleaned and stored properly. I spent a huge portion of our wedding budget on the dress, I'll probably never wear (in fact, absolutely never) something so magnifcant and expensive again. I can't part with it, I'm to much of a Romantic and besides, I hope that in a few generations time, it will be worn again. Better get it cleaned...

The walls and sufaces of our house are covered in wedding pictures, but every now and again I do like to sit down with the album and have a flip through. Our photographer, who also took a huge part of our budget, was fantastic, and if you don't believe me have a look here:

http://www.gregallenphotography.com/ If you go to GALLERY, you will find a slideshow called Adele&Andy-That's us! You will see my dress in it's former glory. For now, the dress is going back in it's box, back into the cupboard but I WILL get it sorted, promise.

''A successful kitchen never knows what it is to be cold''

2008-09-24T07:48:00.005+01:00

Being a Devout Foodie you can imagine I have a lot of cookery books. I do. Loads. But that doesn't mean I will stop buying them, despite rapidly running out of shelf space. In the college library there is a very substantial section on cookery that will keep me in reading for the entire course. It was in there that I stumble upon this fascinating book called The Ivy: The Restaurant and its Recipes by AA Gill. I have always loved cooking at home but since my move towards professional cookery I have a new interest in anything slightly chefy. The library's copy has even been signed by the executive chef Mark Hix, who you may recognise from the BBC's Great British Menu. The descriptions of this famous restaurant's kitchen are so rich in imagery, it inspires a would-be chef:

'A commercial kitchen is as different from a domestic one as a tiger is from a tabby. There are none of the small rustic niceties of a family home and hearth here...There is not a single chair here-no time for one. This is a war room, a factory that manufactures hand-made food with dozens of moving parts, dozens of temperatures, textures, liquid, solid, fire, ice, propelled with pinpoint accuracy and machine gun rapidity, plate after plate, the same and unique.'

'It's a masculine place, incorrect, unfair, hierarchical. A hard-knock, sharp-edges, fat-and-fire place. That's not to say that women don't fit in here, or are not respected, it's just that kitchens don't say please, and thank you for a reason...This is not a place to have doubts, want a view, miss fresh air, be squeamish or become a vegan. Kitchens are tough because nobody can fail alone in them: everybody works together or they all fail together. It's not that too many cooks that spoil the broth, it's one-the one who forgets the salt.'

The recipes are actually quite simple and will be just as successful at home as they are on a much sought after table at The Ivy. I now find myself looking on Amazon for a cheap copy, I don't mind if it's been splattered with food, wine or even better champagne (reading this book gets you in the mood for some of the bubbly stuff). With '13 weeks until Christmas' being posted by some excited friends on Facebook, it also makes me think it would make the perfect gift for fellow foodies, I know I would have been very happy to get this under the tree.

Ready Steady Cook!

2008-09-24T07:24:00.006+01:00

First of all, I have to say that I didn't think anyone was actually reading this apart from my faithful friend and fellow blogger, Amy (Check her blog http://www.tatamachance.blogspot.com/ this girl is a talented writer) and a couple of family members when they remember. So imagine my suprise when my lovely friend Jemma said she has been following with her husband Jay. So a big hello to The Cages and an official warm welcome to my blog :) Anyone else quietly reading in the wings, don't be scared to say hello, we're all friends here :)

College this week has been really fun. On Monday I was told off in true school fashion for forgetting my neck-tie, oh dear, but I did turn out some fantastic scones and a WI standard victoria sponge. In the afternoon session we were set a Ready, Steady, Cook! challenge. On my team was Caroline and Steven. Steven is already in the industry and seems to be a very worthy chef already so we had a little bit of a head start. After inspecting the trolley of ingredients and nabbing the cheap bottle of white wine, Caroline and Steven set about making a main dish of poached chicken supreme, wrapped in pancetta and stuffed with a mushroom duxelle, served on a potato rosti and creamy white wine and thyme sauce.

I took charge with the dessert: a white wine, strawberry and vanilla infused jelly with vanilla cream, strawberry coulis and strawberry crisps (which, in all honesty weren't quite crisp but that was a time issue, not a chef issue!). We were the only team that didn't use a recipe book, instead entirely relying on our own knowledge. I was really proud with our efforts and Paul, the chef, seemed quietly impressed too.

For Tuesday's session we had some theory and then a cooking skills class, in which we made minestrone. It was to get us used to cutting veg and now, for the rest of the week at home I will be practising cutting things into paysanne, without losing any fingers. (Paysanne: cutting into small dice or triangles) Just for you guys I found a demo of paysanne on you tube, I particulary like the crazy oriental music

http://www.youtube.com/watch?v=mqcetdDZMn8

Isle of Wight feat. The Chairlift of Terror

2008-09-24T07:07:00.002+01:00

Fair Skin + Sunshine =

2008-09-20T23:12:00.001+01:00

Films I forked out good money for at the cinema this summer

2008-09-20T22:51:00.005+01:00

Isle Escape

2008-09-20T14:42:00.003+01:00

It is sunny. And warm. I am wearing a skirt, and grecian sandals and a vest top. I love Britain and it's totally confusing weather. So my man and I are off on a jolly little trip to the Isle of Wight tomorrow. Pictures will follow.

Last night I had a lovely dream about

2008-09-20T14:41:00.002+01:00

The Holy Grail

2008-09-20T13:29:00.003+01:00

With only a few more days to go until the Sex in the City Movie comes to DVD (extended version no less-yippie!!!) I decided to make do with watching a few classic episodes (note to reader seasons 2 and 3 are classic SATC in my opinion, Big/Aidan affair, LA episodes, Charlotte's wedding/Trey's impotance etc) and by Zeus's Beard, what do I stumble across? An episode from season 3 , called Cock-a-Doodle-Doo! that I had never seen before. To me this was MEGA. I thought I had seen all 6 series, many times over, how could I have missed it? It made my week-damn, it made my whole summer.

Pastry and Pasta

2008-09-18T08:25:00.020+01:00

First, here is what I ate at 36 on the Quay:

An Amuse Bouche of wild mushroom and truffle soup

To Start

Duck Eggs, Gently cooked with grated fresh truffle served with wild mushroom and tarragon ravioli, steamed asparagus spears

To Follow
Squab Pigeon, Breasts gently roasted served on a beetroot risotto with fried black pudding and caramelised apple, finished with a light game reduction
To Refresh

A raspberry sorbet on lime jelly

To Finish
Poached peaches filled with a smooth chocolate ganache surrounded by a salad of fresh raspberries, rhubarb, roasted macedamen nuts finished with a light vanilla foam

It was absolutely amazing, that is all I can say-I urge you go and find out what is like for yourself (second mortgage needed!)

Second of all, I have completed my first proper week at college and so far, I love it! I really like the people on my course, I like the tutors (although, I have reservations on the pastry chef-she reminds me of my Home Ec teacher who hated me, story for another time) and I'm really excited about getting stuck in. For the first lesson, in our dazzling chef whites, we made a treacle tart, which is very easy, the purpose was to get us used to making pastry. I always had a fear of pastry; my evil Home Ec teacher made it seem so very difficult, but in actual fact is it so very simple and I doubt I'll ever buy ready-made again. Now that I am confident with short-crust pastry it seems only fair I pass on so tips to other pastry-fearing folk.

Basic Principles:

1. The recipe is always half fat to flour: ie, If I had 200g of flour, I would need 100g of fat.

2. Use half butter, half lard. The taste and texture is what counts, if you use margarine or other 'healthy' fats you might as well not bother.

3. The key is to keep it cool, so use fingertips, not the palm of your hands when rubbing the fat into the flour, and when kneading it (it's not bread).

Delia Online has got a step by step recipe with pics http://www.deliaonline.com/cookery-school/how-to/how-to-make-shortcrust-pastry,21,AR.html.

Later that day we had a go at making pasta, I'd never made it before, I'm not big on pasta to be honest, I didn't do that great a job but the college restaurant makes it fresh everyday before service so I've got to get used to it; today I'm purchasing a pasta machine.

I'm also going to start an evening course tonight, I haven't decided which one but I'm liking the look of Asian Cookery. I'm sorry this is short but I have the mother-in-law staying tonight which means I better do the housework and show her that her boy married a good, Domestic Goddess.

Adele xxx

Brunch and Hangovers

2008-09-14T20:47:00.007+01:00

Hello all-

I am in recovery from a wine-filled evening, courtesy of my very generous father-in-law. I mentioned that we were going to be having visitors this weekend, and I said I was going to cook and let you know. Unfortunately, the hangovers of my twenties are not the walk-thru-the-park ones of my youth (ironically, a park was where I usually got drunk back in those days). I can't look at the computer screen for too long (bright colours!) , and while the brunt of my hangover was this morning I'm still suffering now-and likely not to fully recover until, mmmm, Tuesday probably.

So I will just say that I cooked a fantastic brunch consisting of blueberry pancakes and maple syrup, oeufs en cocette pascal, bacon curls, crispy potatoes, grilled tomatoes, sauteed mushrooms, and strawberry and banana smoothie, along with the essentials: coffee, tea, toast and Sunday papers.

On Saturday night I slipped into a little green number, pale gold heels with gorgeous bows and a sequin clutch, and tootled down to Emsworth to eat at 36 on the Quay-a local Michelin star restaurant that is worth every single penny. http://www.36onthequay.co.uk/ We all had an amazing meal-the flavours were so concentrated and fresh and the service was very professional without being pretentious or over-bearing. I will post exactly what I had but for now I must rest my weary head, just wanted to check in and say my weekend was great, and hopefully yours was too. Oh yeah, and I'm starting college tomorrow-Pastry, 11.00am with my tutor, Karen Hinks. Nervous and excited but actually mostly just hungover :s

Film Reccomendation

2008-09-12T13:45:00.003+01:00

As a member of Lovefilm.com I get to watch my fair share of films. As a result, I also get to see some really truly terrible films, some mediocre ones and some that I may have bypassed entirely if not for the websites reccomendations, they can turn out to be little gems. In Bruges, would have been one of the films I would normally bypass: it has guns, it looks like a boys film and it has Colin Farrell in it (seen Phone Booth? yeah, you know what I'm talking about). If it had not been my husband having a say in the matter this beauty of a film would have slipped right by. I loved it, it was original and despite the subject matter, very funny in places. Colin Farrell turned out a stellar performance, he has a great rapport with Brendon Gleeson. It reminded me a little of Sexy Beast, perhaps Ralph Fiennes was inspried by Ben Kingsley's performance for this one. It is a violent film but not at all gratutious, I was laughing out loud at some of the scenes and I can imagine this will beat Guy Richie's mockney gangster flick, Rocknrolla, hands down.

B&W in B&W

2008-09-11T16:06:00.006+01:00

Meet the other 'man' in my life. OK, so sleeping all day and demanding his dinner when he's hungry is not every persons idea of the perfect housemate, but to me he's pretty flawless.

We met about 18 months ago, back in Kent where I use to live when I was still a single girl.

I already had two cats, Pudding and Timmy. Pudding was mine from a tiny kitten, I picked him out from the litter. Timmy was found sleeping on our computer chair one morning, and after a week of these AM visits we realised, as well as his owners, that he liked it at ours so we let him stay. His own cat bowl seemed to cement the contract and he never went back to his original home. Then one day I heard the cat flap open and a tinkle of a bell. I crept into the kitchen but all I saw was an empty bowl and some white socks leaping out the cat flap.

There were few more of these sightings until one morning, instead of bolting, he hesitated, looked back and I knew I had him. He followed me into the lounge where he immediately pounced into my lap and started to paw the dressing gown I was wearing. After that he was always round. Pudding accepted him but Timmy was absolutely outraged that another cat had moved onto his turf. Lots of hissing and a claw to the face didn't put the little black and white usurper off, you had to give it to him, he was resilient. He had a collar with a tag, and upon investigation we saw that he had an owner called Derek who lived at number 4. I was growing really attached to him, he was my little shadow, but I would be moving soon and what with two cats I knew I wouldn't be able to look after him as well, he's have to go back.

As fate would have it, my brother saw 'Derek' at a boot fair. My brother told him how the cat had moved in and stuck by his sister's side. Derek was the cat's name! He had a brother called Rodney (get the connection?) and they owners had just got a kitten called Sonny who was tearing the house up and terrorising poor old Derek. They were upset he'd moved out but just wanted him to be happy and said I could have him. I was so very happy but my husband to be wasn't having any of it. So I made a really, really hard decision.

My friend Phil loves cats as much as I do, but his cats had died a couple of years before, leaving a massive hole in the family. I asked if they would like to adopt Pudding and Timmy. I was really torn, but in the end it made sense. Although Pudding was the first on the scene, I just couldn't let go of Derek. I knew they were going to a really loving home, and seeing as Phil is one of my best friends, I would still see them, and they love it there.

So Derek became part of the family. My husband has grown to love him, despite a little bit of jealousy when he's getting all the cuddles. He's a vocal little character that loves having his tummy rubbed, I suspect he's having a clandestine affair at the house across the road (I'm talking about the cat, not husband) and he picked up fleas when we first moved in (again, cat not husband) but I love hearing him pad across the bedroom floor at night and I can't imagine life without the little fleabag.

Autumn Verses

2008-09-11T08:27:00.008+01:00

Autumn is strange stuff

anagram of Aunt mu

but not of nostalgia.

Scarves come out, clocks go back

faulty or otherwise,

pumpkins enjoy brief popularity.

Kids collect cash

for slouched-on-the-ground

ash-bound bad dressers.

Ore tummy, heart of mould

old leaves leaving

enter the cold.

Last October

I got very depressed

when our dog got knoctober.

John Hegley

We are not even 2 weeks into September and the nights are drawing in; as I look out from the study window, I see wind and rain more fitting for a Bronte novel. It is cold and it is miserable but us Brits do like to moan about the weather. I in fact, love the Autumn. I hate the dark nights, but Autumn to me has always been about new beginnings. Forget Spring, Autumn is where it's at. It probably all comes down to that back-to-school feeling, getting new uniform, new books, new teachers. And that feeling is highly prevalent for me this year because I have actually gone back to school and so far it's all gravy, so to speak.

Pumpkins enjoy brief popularity- too true, I have half a butternut squash in fridge waiting to be used. The other half has already been transformed into a Baked Gnocchi (recipe to follow) and this half begs to be turned into (can you guess?) of course, soup-an Autumn staple. I know, I know, I keep banging on and on about soups but this is going to be quite special. It has lots of delicious, indulgent things like thrown in like wine and Parmesan. Trust me, serve this to your friends, it is restaurant standard.

Here are my recipes for Butternut Squash Two Ways:

Butternut Squash and Parmesan Soup

50g Butter

1 Onion, chopped

Ikg Pumpkin, peeled, halved, deseeded and cubed

Garlic, 2 cloves, crushed

2 Bay Leaves

75ml White Wine

900ml Stock, Chicken lends a nice richness but for veggies uses vegetable

15g Parmesan Rind, plus shavings to garnish (use a speed peeler)

2 tbsp Cream

1. Melt butter in a pan over a medium heat and add the pumpkin and onion, stirring for 5 minutes (you don't want to brown the onion, just soften it). Add the garlic and bay leaves and cook for another 5 minutes.

2. Add the wine,bubble for a few minutes, then add the rind and stock. Increase heat to a boil and then turn down, simmer for 10 minutes, until the pumpkin is tender.

3. Remove and throw away the leaves and rind.

4. Blend soup, loosen with water if it's too thick. Add cream and season with salt and pepper.

5. Ladle into bowls and garnish with the Parmesan shavings and a drizzle of truffle oil or olive oil.

Serves 6

Baked Butternut Squash Gnocchi

500g Butternut Squash, prepared as above

Garlic, 3 cloves

2 fresh thyme sprigs, leaves only

95g semolina or polenta

40g grated Parmesan

65g butter

3 eggs

125ml double cream

Taleggio or Brie to serve

1. Preheat oven to 180C/Gas mark 4. Place squash, garlic and thyme in a roasting dish, cover with foil and roast for 45 minutes.

2. The house should smell pretty fantastic by now. Transfer the contents of the roasting dish to a food processor and whizz to a puree. Spoon into a bowl, add the semolina, Parmesan and butter. Whisk the eggs and cream and add to the pumpkin mix. Season.

3. Spread into a brownie tin lined with baking paper, cover with foil and bake for 30 minutes.

4. Let it cool in the tin slightly then cut into rounds using a cookie cutter or just cut into squares. Put on a baking tray and place slices of Taleggio or Brie on top and grill until melted.

I would serve this with a green salad, or better, a rocket salad, dressed with olive oil and balsamic vinegar, the acid just cuts through the richness of the gnocchi. This is a really stylish starter for 8 people or can serve 4 as a classy lunch.

Wordle-Beautiful Word Clouds

2008-09-09T10:59:00.006+01:00

Check out http://www.wordle.net/ You type in some words or link to your blog and it creates pictures like this:

Here is Nigella's Chocolate Raspberry Pavlova Recipe:

And a blog titled The Runcible Spoon wouldn't be complete without an appearance of Edward Lear's Poem:

Leftovers

2008-09-08T16:32:00.007+01:00

Yesterday I made Roast Beef and Yorkshire Puddings as near to perfection as I have ever done. I felt rather smug as I carved the rare beef, with its pink juices collecting on the board. The potatoes were golden with blackened, crispy edges and the gravy was from scratch : onions, garlic, thyme, and tomatoes into the pan in which the beef was roasted. Red wine to deglaze and then quality beef stock brought to the boil and then simmered, squashing the toms with a potato masher to thicken the sauce. Then passed through a sieve, season generously and reduce to a gravy consistency. The Yorkshires gloriously rose from their pan without hesitation. My secret: hot fat, until almost smoking. And it was the excess fat from the beef-nothing wasted.

My husband would have loved it except he is in the land of Big Mac for work, super-sized meals and super-sized arses. Yes, he is in the Land of the Free (coke with every meal). As usual I was cooking for two (my brother and I) but I cooked for many more. I panic at the thought of running out of food, hence the over-flowing freezer full of leftovers. Today I decided to make something of the leftover vegetables: potatoes and parsnips roasted in beef dripping, and seasoned carrots and peas. The easiest way it seemed to me was to just chuck it all in the blender with enough vegetable stock and blitz. And guess what: it worked. All the flavour was already in the veg. I pressed it through a sieve so it didn't resemble baby food and voila, it was done. I just heated it through gently and added some extra seasoning and a teaspoon of creamed horseradish. I wouldn't suggest throwing in any left meat (mmmm, meat smoothie anyone?)

What I love about leftovers is that you feel like you're getting something for free and what with the way this country is operating that is a good feeling. Every week I buy in more and more food so from now on I going to work my way through the freezer and cupboards. I've already got some pork shoulder defrosting for tomorrow, which will be turned into a Spanish style stew, with smoked paprika and chickpeas. That meal should stretch for another day as well. I know everyone is feeling despondant about the economic crisis but I think that good things will come of it. Perhaps people will be more creative in the kitchen and eat more seasonally, instead of wasting enormous amounts of food, that is flown half way across of the world just because us Brits have forgotten that strawberries don't grow in the winter. We've had it good for too long, rationing was awful for our grandparents (my nan recalls having to share a pickled onion) but at least people were more resourceful-carrot cake was borne from sugar rationing, that's just one delicious example.

I don't want to preach but everything that used to make British food good is being lost to plastic food, which is more expensive, wasteful and harmful than cooking something from scratch. It's about time people got back into the kitchen and started cooking REAL FOOD because we only have to look to America to see where we're heading: identi-towns that have the same shops, the same signs for BK, McD's and KFC, the same bulging waistlines, and it ain't pretty.

Films I Have Rented in the Last 6 Months and Loved

2008-09-08T13:37:00.007+01:00

Will the Real Adele Please Stand Up.

2008-09-07T01:32:00.010+01:00

About 2 months ago I was asked for ID when buying a lottery ticket. You have to be 16-I am 26. I wasn't offended, but I wasn't flattered. I am a married woman, I shop in Coast for cocktail dresses, I pay someone to blow-dry my hair when I'm going to a black-tie event, I read the Sunday papers and goddamit, I get parts of my body waxed! OK, so I admit it, I wasn't wearing make up that day and by no means am I turning my nose up at looking young, but sometimes I would like to look like the young woman I feel I am.

People at college think I'm about 18-19, so when the tutor asked if anyone was married and I raised my hand, they all had the same expression of 'what the fuck?'. Not even curiosity, just 'what the fuck?'. I felt embarrassed. I really did want to shout, 'No, it's OK everyone, I'm 26, it's perfectly acceptable: I'm a Grown Up.' And then it dawned on me, I'm not really a Grown Up, because I still give a crap what a roomful of strangers think. Teenagers no less! I mean, as a Grown Up aren't you meant to lose all self consciousness and feel comfortable in your own skin? You're able to look that school bully in the eye, and forgive them for the years of torture because really, they were the tortured souls? NO! I'd still like to punch those bitches in the face, or at least find out they got really, really fat.

My husband told me at 27 he felt like he crossed a bridge and started to feel happy with who he was. I don't feel like the 16 year old girl I was, I am finding Radio 1 really tedious after all, but I'm still not quite there when it comes to 'knowing who I am'. And that's important isn't it? There are lots of people who tell me I'm This or That, good for them, they can fully break down and access my entire being with one flippant remark and carry on with their day. Does anyone else feel disturbed by this? And then to throw it all off balance, I go and take on a new name, so I'm not even Adele Reeves anymore. Who is this Adele Jackson? Am I more confident with my husband's name? Do people regard me any differently? Am I clone to my single girlfriends, a sell-out, like I was fleeing Singledom? Or with a Mrs instead of Miss am I perceived as someone who is more together? Or am I just a smug -married?

I don't know the answers. But I don't need to know them for now, or ever. I like not knowing. I am only 26 after all. I suppose one thing I can recognise is that these 18 year olds think they know everything- they don't. So if being a Grown Up means admitting I know nothing I'm definitely 'there', and I'm really happy to be here.

First Impressions

2008-09-06T11:26:00.006+01:00

This is just some picture I found on the Internet but it is indeed the college I attend and will be the place that changes my life. Doesn't look like much does it? I can assure you it is a truly amazing hub of creativity. Anyway, I met some of the people on my course. The group are true to any cliche of college students: The know-it-alls, , the-bad-attitude-will-drop-out-before-Christmas-guy, the-rockers, the-I'm-not-really-sure-what-I'm-doing-here-people, the-painfully-shy-ones, the-annoyingly-arrogant-I'm-above-the-rest-of-you-peasants-guy, and one I have encountered in many forms, but this particular one takes the proverbial biscuit: The Simpleton.

My tolerance levels are pretty good when it comes to dealing with people, I've had lots of practice by going to lunch with my grandmother (not that she's a simpleton but I have to repeat myself a lot and explain things...she's uses her mobile like a walkie-talkie and stops suddenly in the street to use it, causing mini pile-ups of prams and small children behind her. She can't quite grasp that mobile means you can walk and talk.) but they were pushed to the max when I met this one. She must look at herself in the mirror and take an oath every morning: I must fill every silence with mindless natter, I must laugh hysterically at every comment made by anyone, I must reply with 'oh, i know' and 'mmmmmm' and 'that's disgusting' to everything the tutor says as if he is directly talking to me, and not addressing an entire class. By lunch I was thinking that if she is in my group I'm going to switch because that kitchen is hot and there are sharp things around. But, the thing is she doesn't take these oaths because this girl has no self awareness. None. Not a sausage. And because of that she is brilliant. (but then I am only saying that because Hallelujah, she isn't in my group).

The group has been split into two. I am doing the course over 2 days: Monday 11-8pm, Tuesday 9-6pm. I will be cooking for the college restaurant on the Monday evenings, here is a sample of the menu (it changes every week) :

Terrine of Globe Artichokes with Beaufort Cheese wrapped in Bayonne Ham,

served warm with an Endive Salad

-----------

Rother Valley Organic Beef cooked two ways

Roasted Fore Rib Chop, Confit of Shallot and Truffle

Braised Beef and Morel Pudding, Horseradish Gratin and roasted Roots

-----------

Prune and Armagnac Tart served with Praline Ice Cream

Fancy eh? In my group there is me, and one other woman and the rest are all guys. I really hope they aren't all Ramsey wannabes. It won't be long before I will grow tired of all that testosterone and pissing competitions, but as long as they don't fuck about I think it will be a laugh. This week was just about Health and Food Safety (thanks to which my OCD is in full swing and I don't want to eat out ever again), next week I should get my chef whites and then on the 15th September I get into the kitchen on my first pastry lesson. I'm really excited, I hope you are too. Until then, I have my father-in-law and his partner visiting us next weekend so I will be planning what to cook. Something new. I'll keep you posted, as always.

Adele x

I'm Souper, Thanks for Asking

2008-09-03T15:31:00.005+01:00

The Smoked Aubergine Soup was fantastic simply because of the speed you can knock it up. Here is the recipe:

Smoked Aubergine Soup with Harissa and Orange

1 Small Aubergine
1 Can of Chick Peas
1/4 tsp of Rose Harissa (or a touch more if you're a real chilli fiend)
300ml Chicken Stock
Juice of 1 Orange
Greek Yoghurt

1. Chargrill the Aubergine by either sticking it under your grill and turning it occasionally, or resting it on the flame of your gas hob, turning it with some tongs. Rather like char-grilling peppers.
2. Meanwhile, drain the chickpeas and tumble them into a blender, along with the rest of the ingredients. Season generously with salt and pepper.
3. One the aubergine is charred all over, carefully split it down the middle with a sharp knife and scrape the flesh into the blender.
4. Blend and transfer to a pan to heat up, add the yogurt as a garnish.

I should also mention it feeds 2 people. I wouldn't serve this as a starter, simply because it is very filling, but it does make a delicious lunch on cold days when a sandwich simply doesn't cut it.

I'm just cooking for myself today; while I love cooking for a crowd I'm not one of these people that nukes their food in the microwave when they're alone. On the contrary, cooking is my way of showing people i care about them so cooking for myself is the culinary equivalent of having a bubble bath: relaxing, indulgent and absolutely necessary after a long day.

What with everyone going on about the credit crunch and the rising cost of living, blah blah blah, I'm trying to be frugal (such a dirty word) on the shopping front and yesterday i picked up an organic cauliflower in the reduced grocery section of Sainsbury's. My dairy-starved body immediately insisted i cooked Cauliflower cheese, the health conscious side of my brain denied such an outrageous demand. I eventually decided to please both sides and opted for a Cauliflower Cheese and Mustard Soup.

Cauliflower Cheese and Mustard Soup

For 1 and enough for leftovers to freeze

1 tbsp olive oil or if you are not being depressingly health conscious like me, butter, 25g
1 onion
1 clove of garlic
1 small organic cauliflower
a bay leaf
1 potato (I used vivaldi potatoes which are deliciously creamy), peeled and cut into cubes
2 tbsps reduced fat creme-fraiche or a splash of double cream
your choice of mustard, i use English for a kick but if you prefer grain looks prettier

1. Heat the olive oil or butter, meanwhile chop your onion, wipe away tears and then add to the oil. Crush your garlic and add to onions. You don't want to brown them, just soften them.
2. Cut your cauliflower in florets and put them in a saucepan with just enough water to cover, boil them until tender-not mush, even though this will be blended you don't want to have water-logged veg.
3. Add the bay leaf, the tender cauli, the potato and cooking water (you judge if you want all of it, you can leave some aside if you wish and add it after you've pureed the soup), bring it to a rolling boil and then turn it down to simmer for 10-15 mins.
4. When it's time to puree the soup, play 'hunt the bay leaf' and then puree with a hand held blender or transfer to a blender.
5. Pour back into the pan and reheat, adding the creme-fraiche, mustard and seasoning.
6. When you are ready to serve, put the soup into bowls and add the grated cheese. Enjoy in front of America's Next Top Model or similar.

I should add here that while cheese isn't exactly fat free i would never opt for the flavourless, rubber they label as the healthier option. If you use a cheese, lets say cheddar, go for the strong tasting one and you'll use less. I used an Applewood Cheddar which has a gloriously smokey taste. You could also go in a completely other direction with this soup and add some Garam Marsala to the onions and garlic, omitting the cheese at the end, making it a creamy, curried cauliflower soup instead. The choice is yours.

PS if you're wondering why there aren't any pictures it is because my camera has run out of power. As soon as I locate the charger I will be transmitting in technicolour once again.

Back to School

2008-09-01T11:39:00.002+01:00

Enrollment Day!

I have my examinations results slip (not the certificates, I left school 10 years ago and they were probably burnt in embarrassment, I've forgotten the real results as I've lied about them so many times on application forms, so they're a rough guess. Ironically i DO remember getting a U for Home Ec), my passport-sized pictures (which look more like a criminal reconstruction of my face rather than a photo) my (gulp) £200 instalment for tuition fees. So I am all ready to fully enrol on the course. The process should take about 2 hours apparently but I've done this before and I'm betting on 3-4 hours. I wonder if my chef whites will be there. I'm also feeling really popular as I've had lots of good-luck messages, I'm feeling very loved :)

Food-wise I am making a conscientious effort to eat healthily this week. I was in France two weeks ago celebrating one year of marital bliss and the French carb-crazy diet has taken its toll. I am a food loving girl so you know, I can gain weight easily if I'm not careful and I naturally tend to gravitate towards the 'Fat Means Flavour' school of thinking. I'm really not into salads so this week I will be mainly eating soup: perfect because they are filling, comforting,and most of all, there are 1000's of possibilities. I never, ever diet (well, not anymore, the 7 day juice diet nearly killed me) , I just exercise some restraint and put some effort into going to the gym; I also know I can eat delicious food without it being laden with fat. So back to the soup, the first one I'm gonna try is Smoked Aubergine soup with Harissa and Orange which I've found in the Cook Yourself Thin cookbook (ISBN 978-0-718-15351-9).

It seems to be quick and full of flavours so I will try it and let you know. For now I gotta get ready,

Adele x

A Cake Fit For a King

2008-08-28T09:00:00.012+01:00

Next week I start college. Not properly, it's just those mundane but essential bits and pieces like enrolling and screening for possible learning difficulties ( I already know I am dsylexic) but still I'm nervous. Excited nervous, because this is going to be the turning point. For once I actually know what I want to do!!! Cooking is 'my thing' you see, it's what I'm known for. I'm not saying I'm a master but I AM passionate. Obsessed. So after years of going 'oh, i think i'm going to be a dental nurse/midwife/nutritionist/pub owner/english literature phd/event manager/teacher' I have finally decided to do something i'm 100% passionate about. Everyone including me went 'oh yeah, of course, that makes sense, why didn't we think of that before.' Bit of a strange one but nevermind, I'm here now.

But that is next week. Today I am going to see my good friends The Kings and i'm in the mood for a little baking. Despite being August, Autumn is impatiently waiting in the wings and grey skies and chilly winds can't convince me warmer weather is en route for the weekend, so I am already thinking or warming spices such as cinnamon and ginger. I don't want to completely write off summer so I will turn to the carribean for some inspiration. I have baked Nigel Slater's Double Ginger Cake before and everyone loves it but to turn it into dessert I'll make a Rum Butterscotch Sauce, which we'll have with vanilla ice cream (Cornish as it turns out).

Recipe for Rum Butterscotch Sauce:

80g of Butter
80g of Dark Brown Sugar
80g of Golden Syrup
1 Vanilla Pod (split) or 1tbsp of Extract
Small pot of Double Cream
Splash or two of Dark Rum

1. Melt the butter, sugar and syrup with the vanilla pod (if using), let it bubble for 5 minutes.
2. Take off the heat and stir in extract, cream and rum (incidentally i didn't have any rum but used Southern Comfort instead.)
3.Let it cool and keep in the fridge until needed.