Tag Archives: Inspiration

We felt as if we were in a James Bond Movie – An 80th birthday celebration

Posted in Family, inspiration, lifestyle, Places Visited, Uncategorized by

London 5 star

We knew the weekend would be special, it had been planned early on in the year. A celebration of my father in law’s 80th birthday which my mother in law had planned in great secrecy.

She had mentioned that the hotel booking was in central London, something about it being near Whitehall. This was some time ago and with getting the kids ready for school each day, work and everything else in between I forgot all about it until the weekend approached.

The address of the hotel is located at Number 2 Whitehall Court and called The Royal Horseguards Hotel.

We checked in last Saturday afternoon, that is my hubby and our two kids and headed for our rooms on the 8th floor. My parents-in-law had checked into the hotel the night before.

James Bond roof- top scene in Skyfall

As we looked out across the London skyline from our room on the 8th floor at the top of the building, we both commented almost at the same time that it vaguely reminded us of something we’d seen in a film, probably a James Bond Movie.

Turns out we were staying in a hotel a few feet away from the scene and shoot location for the Skyfall movie. The location of the shoot was at N0 3 Whitehall Place, the department of Energy and Climate Change.

Directly opposite the hotel is the street sign for New Scotland Yard, I think you can just about make this out in the photo with the Bus below.

Here’s the scene in the movie trailer:

Here’s some pics from the windows across the rooms on the 8th floor:

The Royal Horseguards Hotel  was once apartments and built in 1884. It was modelled in the style of a French Chateau and adjoins  the Liberal Club.

During both world wars, the building that is now the hotel was taken over by the Ministry of Defence and used by MI5 and MI6.

The 8th floor of the hotel is where the MOD held meetings and coordinated their activities during the wars, it was then known as Block Two.

It was easy to get carried away imagining the secrets, decisions being discussed, perhaps even, in the rooms we were staying in.

The opulence of the hotel and its history was breathtaking, we even managed to get a sneak peek into the Liberal Club, where a portrait of Sir Winston Churchill is proudly displayed amongst many portraits of national heroes.

In March of this year, the first Chief of Secret Intelligence Sir Mansfield Cumming was honored with an English Heritage Blue Plaque which commemorates his former London home and office at 2 Whitehall Court which is part of the Royal Horseguards Hotel.

He was known as “C” due to his habit of initialising papers. This tradition of adopting the pseudonym “C” continues today as each Chief of the service is called C. It inspired Ian Fleming to create the character “M” in the James Bond novels.

Nearby to the hotel are a number of London’s landmarks:

  • Trafalgar Square
  • Buckingham Palace
  • The London Eye as well as the beautiful views across the River Thames.

Although we live in London, it isn’t often that we take a moment out of the hectic daily grind to take-in the history and iconic scenery that surrounds us in everyday life.

As we looked across the rooftops, it was easy to imagine James Bond standing on the roof terrace planning a secret rendezvous. With the release of the next instalment of Bond’s adventures in Spectre this week, I’m looking forward to watching the film.

All in all, it was a fantastic way to celebrate such a big milestone for someone who has been the patriarch of the family. I couldn’t imagine anything else more fitting than this.

 

Smells and tastes better than it looks – Orange Chocolate and Cinnamon Cake

Posted in At home, baking, Food, Home, lifestyle by

Orange, Cinnamon Chocolate Cake

This rather messy looking cake, smells and tastes so wonderful because it is full of the warming scents of Orange, Cinnamon Spice and Chocolate.

Having found two 20cm spring form cake tins, this would make a simple sponge layered cake with a thickly indulgent butter cream icing.

Ingredients for the Orange Chocolate cake:

200g Caster Sugar

200g softened butter

4tsp Orange Juice

5tsp Coca Powder

1 tsp Ground Cinnamon Powder

3 Beaten Eggs

200g Plain Flour

2 tsp Baking Powder and the Zest of 2 large Seville Oranges

Orange Marmalade (for the filling)

For the Butter Cream filling:

(I have made this using a Sunflower Margarine as my hubby doesn’t get on well with Cows Milk, and used a dash of Orange Juice)

Icing Sugar (about twice the volume to the butter)

Butter or Marge

Pinch of Salt

Orange Zest

1 tablespoon of Milk/Orange Juice to taste and loosen the consistency of the filling to your desired consistency

To make:

Preheat oven to 180 degrees

Mix together the softened butter and sugar until the mixture is light and fluffy. I mixed it together with a spoon rather than used an electric whisk.

Heat orange juice and then mix in 4 tablespoons of the Coca Powder to form a paste and add to the Sugar and Butter mixture, add the rest of the Coca Powder into the mixture and mix until all the ingredients are combined.

Beat in the 3 whisked eggs a little at a time until the mixture has combined to form a batter like mixture.

In a bowl add in the Strong Flour, Baking Powder Cinnamon and Grated Zest of Orange and combine. Sift this mixture into the batter like mixture and gently fold into the mixture until the two have combined into a thick cake mix.

Divide evenly between 2 Cake Tins (20cm wide). I have lined these with Grease proof paper, to help ease the cake out of the tins.

Bake in the oven for about 25-30 minutes. You’ll know the cake is ready when you put a skewer through and it comes out clean.

Cool the cakes on a baking rack.

I found a tip in one of Delia’s recipe books about how to remove cakes from a spring form cake tin. Put the cake on top of a tin can and push the side of the cake tin down, it should slide off the cake, leaving the cake on the base. Use a pallet knife and gently remove from the base of the tin.

Put a tea towel over the baking rack so that you don’t get lines on the cake. (I didn’t do this bit as I thought the lines would be inside the middle of the cake.

It will take about 20 minutes for the cake to cool completely.Slice of Orange Chocolate Cake with Cinnamon

For the Buttermilk filling – I made this orangey by grating the zest off another orange and adding this to the marge. Combine in Icing sugar and keep mixing/adding icing sugar until you get the consistency you want for the cake. I added a splash of orange juice as well as some Soya Milk to make the consistency a little gooey.

Once you have the filling made, spread a thin layer of Marmalade on each side of the cakes and spread the buttermilk filling on top. Sandwich the cake together, dust icing sugar on top and the cake is ready to serve.

For people who like to decorate, the cake would look great with butter icing on top and some of those jellied orange segments or fresh oranges to decorate. But I was too eager to eat the cake, so were the kids, so it just got a coating of icing sugar before being served for last night’s tea.

Hmmm delicious!

A window renovation that turned into a room revamp

Posted in At home, Decorating, inspiration, lifestyle, Projects, Renovation, Uncategorized by

Bedroom Update (3)About a month ago, I decided that our windows were in need of repair. Seriously, they looked really bad and although neither I or my hubby were great at DIY, something had to be done as I was convinced the windows would fall out in the middle of one night.

So, with the purchase of some wood primer and white satin wood paint for wood, I started to sand down the windows. If you own an older property, you’ll understand what a relentless task it is to keep up with all the repairs that are needed.

As I painted, there were big gaps between the leaded windows and the wooden frames which needed to be filled. This was somethng I’d never done before, so looking up on YouTube I found an instructional video on how to put linseed oil putty into wood framed windows. Of course it looked easy, but was actually very fiddly. In the end, I managed to patch-up most of the big gaps, but there are a few that I haven’t managed.

Bedroom Update (5)Once painted, the windows looked fresh and clean, in stark contrast to the room which hadn’t been decorated since we first moved in over 10 years ago.

Lots of other jobs around the house had taken priority, namely my kiddies rooms first and a major extension to the side of the house to fit our growing family needs.

So, now whilst looking for the linseed putty in the DIY store, I mentioned to my hubby about getting some paint for the ceiling, where some of the paper had started to peel away and looked as if it was ready to fall.

At this point my thoughts were to just glue the paper back in place. My hubby had other ideas, he decided the paper had to come down.Bedroom Update (8)

If you’ve ever moved into a house and started to take paper off, only to find layers of paper underneath, this is bascially what we found underneath the first layer of paper. Seriously WHO puts embossed paper over more embossed paper?

So, with limited options financially, we couldn’t afford to get a decorator in. It meant painting over the ceiling to at least cover up the unsightly stains and ripped paper and bare plaster in places.

This of course meant that the walls looked tired and grubby as well. So a fresh coat of paint was needed here too.

It was actually choosing the paint colour that took the longest time.

Hubby wanted a big change, contrasting dramatic colours. Of course that would be ok if we could afford to change our drapes.

Personally I would have preferred an off white, simple neutral backdrop for our dark wood furniture. But marriage is about compromise, being in harmony.

So in the end we did choose colour, a sunny yellow for most of the walls, (my choice) with a dramatic strong accent wall colour in Teal. (Hubby’s choice)Bedroom Update (2)

Against this Teal, I think the dark wood sleigh bed looks great. (An investment purchase we made before the kids became our priority).

As for the windows, we couldn’t afford to replace the drapes or roman blinds that had been badly stained by spots of mildew from all the condensation comming off the wooden windows. I cleaned them and aired them outside in the garden. They look ok, since they were chosen for their period, vintage feel, my reasoning being if they were never trendy or in fashion to begin with, they wouldn’t look out of place with changing fashions or trends in interior design. I don’t think they’ve aged too badly.Bedroom Update (1)

There’s still a lot of work to be done of course. I’m looking out for some lovely containers to make some scented candles to fill the room with Ylang Ylang and Jasmine, scents that will remind us of our honeymoon.

Let me know if you’ve opted for strong colours in your home schemes.

Seriously easy chocolate loaf cake

Posted in At home, baking, Food, Home, inspiration, Uncategorized by

Chocolate Loaf cake

I’ve been working on the chocolate magic cake, the one where you mix the ingredients together and in one bake, a magical transformation happens during the baking and the cake mix changes into three layers, the middle is a rich chocolate custard. The only thing is, I haven’t got it quite right and it takes a lot of ingredients not to mention washing up involved.

So, whilst the effort will pay off eventually, what I wanted to do yesterday was to make something seriously simple and easy, but also rich, indulgent and fill the house with a chocolatey aroma that’s warm and comforting.

Looking through all the cookery books, I found a recipe that fulfilled all the requirements, everything in a store cupboard, and a seriously easy, no effort bake.

Hidden within Nigella’s feast recipe for Halloween called Ghoul-Graveyard cake, was the chocolate cake ingredients, all of which are in my store cupboard and fridge:

Ingredients:

250ml milk

1 teaspoon white wine vinegar (white distilled vinegar will work too)

225g plain flour

50g coca

2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

200g caster sugar/soft brown sugar

110g softened butter

2 eggs

1 teaspoon of real vanilla extract

To make the Chocolate Loaf Cake:

Put all the ingredients, except for the milk and vinegar in a food processor and blitz into a soft dough.

Scrape the sides down and pour in the milk and vinegar slowly (milk and vinegar should be combined in a small jug – you’ll find that as the vinegar is added the milk starts to curdle, this is ok and I’d say looks like and has a similar consistency to buttermilk).

Once all the ingredients are combined pour into a cake tin. The instructions were for a 26 cm spring form cake tin.

As I didn’t have one to hand and I didn’t want to grease the square cake tin I had – this would have required effort…. I used a loaf tin with a paper case lining. No effort again, just poured the cake mix into the loaf tin.

In a preheated oven, I left the tin to bake for 45 mins on gas mark 3 (170c)

That’s all there is to making this cake. Once cooled, dust with some icing sugar. It doesn’t need much as it’s the richness of the chocolate thats lovely about this cake recipe.

The only thing left to do is, serve it, with a mug of hot chocolate to make it a proper guilt trip of chocolatey indulgence.

Cake Dough mix in food processor
baked cake in loaf tin
Lightly dusted with icing sugar
Chocolate Loaf
Chocolate Loaf slice
Ingredients for Chocolate Loaf
Chocolate Cake Mix
Chocolate Cake in loaf tin

 

Sunday Spa Feature – Pampering Body Oil Spray

Posted in beauty, Health & Wellness, inspiration, lifestyle, Rosewater, Scent, Skin Care, Skincare, spa treatment, Wellbeing by

Jojoba Pampering Body oil with aloe vera

With the recent haul of Jojoba and Argan Oil, I’ve been working on a new skin care recipe that is rich, packed full of ingredients to moisturise and pamper dry skin.

The ingredients that made it into this Body Oil:

Aloe Vera.  The version I have is 99.9% pure. It is packed full of nutrients that are great for the skin such as beta carotene, which is converted into Vitamin A, (found also in carrots). It also includes Vitamin C and E which improves skin tone and firmness. It is chosen by skin care brands for its ability to reduce wrinkles associated with aging. I keep a small jar of this in my medicine cupboard, as it has many uses and apply it neat to the kids skin to soothe bug bites and sunburn.

Rosewater and GlycerineGlycerine has been used traditionally in many skin care preparations, such as a facial toner. I’ve been using it in a skin care recipe as an alternative to Micellar Water. It’s a handy all in one facial cleanser and toner, that is great to take make-up off when I’m in a hurry.

As it’s used in cosmetics as a carrying ingredient and will work to carry Aloe Vera so that it can be absorbed into the skin.

Jojoba Oil is a premium oil used in aromatherapy and is used for dilutions of rare and expensive essential oils such as Rose and Jasmine, as it has no odour. It’s also packed full of Vitamin E and contains a substance called Oleic acid which is great for skin, you can read more about its benefits on the Jojoba oil site. As it’s also a non-greasy oil, it will leave a soft satiny feel to skin.

I use Rosewater in a lot of skin care, it’s so mild and gentle to use for the whole family, and is lovely drizzled over a fruit salad with some honey. You can read about some of its benefits in this Rosewater and Glycerine Toner recipe. Mostly, I love its floral fragrance.

Geranium Essential Oil has a floral fragrance similar to rose, its uplifting and keeps summer bugs away. I take a bottle of this with us when ever we go on holiday as it’s a much healthier alternative to commercial air fresheners. As it’s such a small bottle, it’s so easy to pack. Dispersed in a cup of water, it will freshen up any room, particularly useful in hotels that have had smoking guests stay.

It has antibacterial properties, balances skin that’s prone to acne and helps fade scars and marks. As it’s an all-rounder, I’m using it to help towards firmer looking skin.

Ylang Ylang Essential Oil, is one of my favourite fragrances, it’s heady and supposed to have aphrodisiac properties. A discovery whilst on honeymoon. For me this is bottled paradise and I’m always looking for ways to include it in skin care. It’s great to include in massage oils to revive and rejuvenate.

Lemon Essential Oil, another of my favourite fragrances. As Geranium and Ylang Ylang will make this body oil intensely floral, I have added this to balance out the fragrance of this body oil.

Vodka – for dispersing oil in water (it’s great as it’s odourless and natural, I like it in a cocktail too.)Jojoba and Aloe Vera Gel

The mix is simple, in a 100ml spray bottle add the following:

15 ml (1 tablespoon) Aloe Vera

15 ml (1 tablespoon) Rosewater

15 ml (1 tablespoon) Glycerine

30 ml (2 tablespoons) JoJoba Oil

15 ml Alcohol – plain vodka as this has no odour and will help disperse/mix oil with water

10 drops Geranium Essential Oil

10  drops Ylang Ylang Essential Oil

15 drops Lemon Essential Oil

Add the Jojoba oil into the bottle first, (I use a funnel to make this easier) and then add the Essential Oils, to blend together, (just swirl the bottle around), once blended, add Aloe Vera, I did this by putting in a small amount into the funnel and adding a small amount of Rosewater, until both were in the bottle then add the Glycerine.

Finally add the alcohol and put the mist spray top on and shake to combine all the ingredients.

The spray can be used immediately, to fully appreciate the fragrance, the scent from the essential oil will take about a week to fully develop. You can of course vary the essential oils to suit your own preferences.

Hmmm, there’s just one thing more, if you’d like to make this a completely indulgent experience, you might like to try the Lavender and Ylang Ylang bath soak before using this body spray.

If you enjoyed this post, please stop by often for more natural skincare and food ideas

Beauty Haul – 3 high-street finds for hair and skin

Posted in At home, lifestyle, Skin Care, Skincare, Wellbeing by

L'Oreal EverRiche Exilir for Hair1. EverRiche Perfect Elixir Mask Spray

Boots and other leading chemists.

Last weekend, I went shopping to replace a few skincare and haircare items that I’d run out of.

My hair, has become dry and lost some of its shine. Perhaps it’s my season of life, perhaps it is also the change in the light, the change in weather as Autumn slips slowly into Winter.

We’ve also had a whole week of dreary rain and my hair looks and feels tired and brittle, no doubt from blow drying and styling it with a hot hair dryer.

I’ve been using the shampoo and conditioner by L’Oreal, which is sulphate free, in my search for hair care products that don’t strip hair and scalp of natural oils.

If you have dry itchy scalp as I once had, switch to a shampoo and conditioner without Sulphates.  It is the best thing you can do for your hair and scalp.

After getting the shampoo and conditioner, the 3 for 2 offer in Boots was just too hard to resist. This meant the EverRiche Perfect Elixir Mask Spray for dry hair was added to my basket. I must admit it is a pleasure to use both in terms of the way it smells (It reminds me of almonds and vanilla) and the softness of my hair.

It also keep the hair smelling fresh.  In terms of shine though it is only a little improved.

2.Jojoba OilHolland & Barrett Jojoba Oil

Holland & Barrett

Looking around the high street, in both high-end department stores and pharmacies, I am overwhelmed by the amount of products on display. There are so many, each boasting of their abilities to add moisture, tighten skin, reduce wrinkles or cellulite and more, the claims seem so enticing.

To get everything, would involve a major dent in my budget, not to mention the trouble fitting everything into my bathroom.

One thing struck me though was a lot of the products on display were oils – for face, body and hair.

In Holland & Barrett, I came across pure Jojoba Oil, not listed as an ingredient in a product, but simply the pure oil. It was a bit more than I wanted to spend.

However, as it is a multipurpose oil that is so close to the natural oil produced by our own skin – Sebum, I decided that this would be a good investment as an oil that would be multi-tasking for skincare as well as hair care remedies, from stretch marks to cuticles.

I’m already benefitting  from just a few drops of Jojoba applied to my face before putting on a night cream. My skin feels softer, and pores seem more refined.

Because the composition of the oil is similar to natural sebum, it will regulate sebum production by tricking your skin into thinking it already has produced enough sebum.

Since I’ve always had a rather shiny T area, this is going to be helpful in reducing the shine. It involves just using a couple of drops rubbed in my palm to distribute it evenly across my forehead and around my nose.

WIlkinson Argan Oil3. Argan Oil

Wilkinson

My best find was the Argan Oil in Wilkinsons of all places! This bottle was just £2.50, and even though it’s plainly packaged, it is an oil that’s in a lot of trendy new products at the moment. With plenty of natural skin and benefits, I’ll be trying out a few skin and hair remedies with this oil.

Will share with you as soon as I’ve worked out how to include in a hair styling spray to replace the commercial one that I’ve been using.

Hearty Autumn Minestrone Soup with Cavolo Nero

Posted in At home, Family, Food, Home, lifestyle, Uncategorized by

Minestrone Soup with Cavelo Nero

Some lovely Cavolo Nero leaves arrived in Friday’s Organic veg box and we decided they would make for a lovely hearty autumn soup.

The dark green leaves of the Cavolo Nero are also known as Black Kale and like Kale are full of vitamins, A, C and B, not to mention fibre, calcium as well as minerals.

Cavelo NeroIt has a sweet flavour, and I think it’s an easier veg to tempt kids to eat more  greens.

Since it can be used in so many ways, in a soup, or lightly braised with garlic or onion, it makes a great accompaniment.

For lunch, we wanted a hearty soup that would serve as the main meal, served with crusty bread or these soft chewy pretzels from a local bakery.

There is something warm and comforting about the smell of minestrone soup gently cooking away on the stove that makes a weekend seem to last that bit longer.

As there is no set recipe for minestrone, it’s just made out of the vegetables that are in season and can be vegetarian or contain meat.

After a quick rummage around our fridge and grocery cupboard, here’s what we used for the soup:

Ingredients:

Chicken stock was made with the left over carcass of a roast chicken we had previously cooked for a meal. If you want to skip this, a stock cube or ready made stock can be used instead.

Light Olive Oil (1-2 teaspoon if necessary)

Bacon lardons or pancetta

1 or 2 sticks of celery (chopped to the same size as the bacon lardons or pancetta)

2-3 Baby leeks (or large leeks trimmed to remove the thick green leaves, use the tender middle section of the leeks if possible). Chopped to the same size as the pancetta/celery

Baby Sweet Corn chopped (Alternatively Carrots if you have these instead)

Cauliflower florets chopped (optional)

A hand full of mushrooms. Chopped

Peeled Chopped tomatoes (x 2)

1-2 cloves of garlic

3-4 stems of Cavolo Nero leaves, or any green leafed cabbage you have to hand (Savoy works as a great alternative, as does Chinese Leaf – this would make the soup look lighter in colour). The leaves should be finely chopped – to the size of the pancetta or bacon lardons that are being used in the soup.

A cupful of small pasta shapes for soups (We had the small star-shaped pasta called Stellini)

To make:

In a very large pan, fry off the bacon lardons or pancetta. It’s the saltiness of the bacon that will infuse with the vegetables making it very tasty.

Add chopped leeks, mushrooms, baby sweet corn, cauliflower, peeled tomatoes, celery, garlic, gently saute in pan, once the vegetables are soft. You can add some light olive oil if the fat from the bacon is not enough to keep the vegetables from sticking to the pan. The aim is to soften the vegetables in the pan with the bacon.

Once the vegetables have been softened, pour in chicken stock and simmer gently for a minimum of 20 minutes. Longer if possible. The goal is to let the vegetables, bacon and chicken stock work together for maximum flavour.

Just before serving add the pasta shapes and Cavolo Nero leaves and simmer until the leaves and pasta shapes are tender.

Enjoy!

Sunday Spa Feature – Honey and Vanilla Ultra moisturising Foaming bubble bath

Posted in Health & Wellness, Home, Skincare, Uncategorized, Wellbeing by

honey and vanilla bubble bath (5)The last couple of weeks have been hectic. In the midst of moving the blog to self hosting, I’ve also decided that the windows in our bedroom will not last the winter without some restoration and repair.

Although our house does not have very high ceilings, I am not very tall, which means that I have been using a step-ladder to reach the top of the windows. My hands have been scrubbing, sanding and painting, and the rest of me is well and truly tired, I ache from leaning over and using muscles that are not used to all this hard work.

Yes, I admit it, I prefer being a couch potato, at home curled up on a sofa with a good book.  All this work has been physically demanding and I’m just not used to it.

At some point, if the room gets finished, I may share it, but before this happens, it will need a large dose of Marie Kondo’s Joy of Tidying Up before I’m able to do any kind of reveal.

So, all week, after each day of working on the windows, I’ve been  looking forward to a long soak in a bath-tub full of scented bubbles. In my bathroom are various tempting bubble baths, you know the kind that foams up so you can sink into soft fluffy clouds of bubbles.

However, I can’t help thinking that they are actually not going to do my skin much good, particularly my hands, which have now have a couple of blisters from holding a sander and paint brush,

I’ve a large jar of coconut oil in the cupboard, some orange blossom honey which I thought could be used as the main ingredients in a bath.

Both of these ingredients are great for skin and since I’m looking for ingredients that will calm and soothe, here’s the ingredients that made it into the foaming bath mix:Orange Blossom Honey, Castille Soap, Coconut Oil

Coconut oil is widely known for its ability to repair the skin barrier and reduce inflammation. You can read more about it’s amazing benefits in this article from Harper’s Bazaar.

Honey of course is high in natural antioxidants and is amazing for its healing properties.

Vanilla extract – this is an ingredient that I keep for cake making, after doing a bit of research, not only does it smell and taste yummy, turns out Vanilla is excellent for skin too!

It’s been used as a traditional remedy to heal burns, wounds and cuts – this is going to help heal my blisters! You can read more about its benefits in this article about Vanilla

I came across this recipe looking for things to make with the bottle of Doctor Bonner’s Castile Soap.

Apparently for lots and lots of fluffy bubbles, egg white added into a mix with oil and Castile Soap will make it bubbly.

(Guilty pleasure/confession – I had a double egg yolk fried egg for breakfast this morning as a result of using the egg white in the bath)

The ratios needed to make a frothy bath are as follows:

1/4 cup of coconut oil

1/8 cup of Orange Blossom Honey

1/4 cup of Castile Soap

1/2 egg white

1/2 tablespoon of Vanilla extract

This is the easy part, which is great as I’m tired – just mix all the ingredients together in a large jar and pour into a warm running bath. (Coconut oil stays solid at room temperature, to mix it into the Castile soap, I’ve heated it gently, in a jug of hot water, so it’s melted before adding to the honey and soap mix).

The bath is ready, a couple of scented candles have been lit and I am ready to wallow in the soft frothy bath.

hmmmm bliss!

Honey, vanilla coconut bubble bath mix
Honey, vanilla, coconut bath mix
Vanilla Extract
Castile Soap, honey and coconut oil
Egg white to make the bath frothy
finished bath bubble mixture
Foam in the bath

Easy Tray Baked Salmon with Roasted Veg

Posted in At home, Food by

image

We decided to treat ourselves this week to wild salmon.

Most of the time, it’s much more economical, if you are cooking salmon to go for the farmed kind of salmon. It is better for the environment, particularly if you select the type of farmed salmon that comes from responsible, sustainable fisheries. But this time, we treated ourselves to the wild variety, still from sustainable sources, which means that when the fish is caught, it is done responsibly and does not deplete the stock of wild salmon in the rivers.

Wild salmon has a different texture to farmed salmon, the flesh is denser and there is less fat, I think it’s because the fish have been swimming in the wild and are exercising a lot more, it’s a little bit special treat on a few occasions.

Some years ago, I learned about sustainable fishing whilst working on a project. It made me think more about where food comes from.

You can visit the website about Forever Fish to find out more about fish and sustainability,  I think we should all try to do our bit, however big or small. Since then we try to choose sustainably sourced fish whenever we can.

Back to the recipe:

This is such a simple dish to make and comes from Jamie Oliver, we first watched him prepare this on telly a long time ago. It’s one of those simple recipes that you don’t really need a recipe book for once you’ve made it and discover how simple it is.

It is so tasty, I wish you could be transported to within the photo to be able to smell the lovely scent of the wild salmon with roasted veg.

In a pre-heated hot oven, (220 c) put a deep roasting tray in with a drizzle of olive oil.

Place two salmon fillets into the tray, season with salt and pepper and lemon juice, on the other side of the tray, place your vegetables into the tray.

I think in Jamie’s original recipe, there are olives, fine green beans, small baby tomatoes, garlic and a small tin of anchovies, but you can use any type of veg as long as it’s been cut fairly small – such as baby sweetcorn to change things up a bit.

It’s the anchovies that make this dish so flavourful, infusing their briny saltiness into the vegetables so that the taste of the sea comes to life.

With all the juices from both the veg and salmon mingled together, this is what makes this taste so stunning.

We like this with french fries or on this occasion, we made these little cubed roasted potatoes, just par boil the cubed potatoes so that they are just on their way to being cooked, put them in a hot tray that’s had some olive oil heating in the oven. Smother them with the hot olive oil and bake with the salmon tray bake at the same time. They may need to be put into the oven ahead of the salmon -about 20 mins for the potatoes, depending on how big the cubes have been cut.

The salmon and veg, should cook in about 10-15 mins (check at around 10 mins) as it depends on the thickness of your fish fillets and how you prefer them – well cooked or just done.

Enjoy!

Banana Loaf with Sour Cherries and a Cinnamon Crunch topping

Posted in At home, baking, Food, inspiration, Kitchen, lifestyle by

Banana Loaf with Sour Cherries and a crunchy topping

I’ve been clearing out our grocery cupboard. Every few months, I make an effort to purge our groceries to make sure there is nothing lurking in the back of the cupboard that is going out of sell-by date.

It sometimes reveals some interesting finds.

Today, I found these dried sour cherries. I don’t remember buying these, so it must have been my hubby. At any rate they are about to reach the end of their shelf life. Rather than waste them, I decided to put them to use in a cake.Sour Cherries, bananas, dried apricots

Since I also had some bananas which were going very brown, they were now not so great looking in the fruit bowl but would be perfect for this Banana Loaf.

Ingredients:

75g Dried apricots (dried squishy fruit such as apricots if you have them)

75g Sour Cherries

Zest of 1 lemon

100g Unsalted Butter (softened but not melted)

125g soft brown sugar

2 large eggs (free range if possible)

2-3 large ripe bananas

200g self raising flour

Loaf tin (13x23x7cm)

Loaf tin paper case (optional)

For the crunchy topping: (this is optional)

1 tablespoon soft brown sugar

1 tablespoon butter

1 tablespoon of Rolled Oats

1 teaspoon of Ground Cinnamon

To make the cake:

In a bowl, mix together the Sugar, Butter and eggs. Combine them until it is a soft batter. Add the chopped fruit (apricots and sour cherries) along with the zest of 1 lemon.

Mash the bananas until they are gloopy and runny and add these into the bowl and stir gently.

Add sifted self-raising flour gently, I tend to put the sieve over the bowl and gently tap in the flour, folding in the flour into the mixture. It should look a little lumpy, (making sure that there are no pockets of flour in the mix).

Spoon into the loaf tin as evenly as possible (it will spread out as it cooks).

My eldest made the crunchy topping at school during one of the cookery lessons and she showed my how to make this delicious topping.

To make the crunchy cinnamon topping:

In a Saucepan, gently melt the soft butter and soft brown sugar, add in rolled oats and ground cinnamon, making sure you coat all the oats with the cinnamon and buttery sugar. Once golden brown take off the stove and add small dollops of the mixture over the top of the cake mix that is in the loaf tin. As it cooks the small dollops of oats mixed into the butter and sugar will turn cook with the loaf and give a wonderfully fragrant cinnamony crunchy texture to the cake.

In the pre-heated oven, bake on 160c for about an hour (check around 50 mins to see if the cake is ready). It’s ready when you can put a skewer into the cake and pull it out clean.

This cake can be eaten hot from the oven but can be stored for a couple of days in an air-tight container to keep it moist.

Banana Loaf with sour cherries
Crunchy rolled oat cinnamon topping
Melted butter, oats and brown sugar with cinnamon
Cake mix in loaf tin
cake mix with mashed bananas
lemon zest
dried fruit added to cake mix
Chopped soft dried apricots with sour cherries
brown sugar and butter creamed
Loaf tin cake cases
Over ripe bananas, apricots and sour cherries