Easy Tray Baked Salmon with Roasted Veg

Posted in At home, Food by birdonthehill

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!

23Sep2015

Banana Loaf with Sour Cherries and a Cinnamon Crunch topping

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

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.

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

20Sep2015

Sunday Spa Feature – Rice and Lemon Skin tone brightening face mask

Posted in At home, beauty, face mask, inspiration, Skin Care, Skincare by birdonthehill

You can be gorgeous at thirty, charming at forty, and irresistible for the rest of your life.” Gabrielle Chanel

Skin Brightening Rice Powder facemask with honey and lemon

My skin is what can only be described as mature, I am fortunate in that I have Chinese skin which doesn’t wrinkle so much, but the signs of age are starting to show. Since Chinese skin is more prone to pigmentation and age spots, I have always used a sunscreen and kept out of direct sunlight as much as possible.

Yesterday, though, in spite of all the sun protection, the little dark marks on my skin seemed more noticeable and there were a few more freckles which must have appeared while we were on holiday. Even though I have been using Clinique’s dark spot corrector and day cream, it looks as if my skin needs more help.

Whilst I like the idea of aging gracefully, with the signs of age acting as markers that define who you are, I think it’s equally important to do as much as possible to maintain healthy looking skin,

Thinking back to a time when I was at home with my mum, she would use rice in many of the beauty treatments she made at home. I think history must be repeating itself, my daughter calls me a hippie because of my enthusiasm for all things home made. I used to think the same of my mum.

So back to the ingredients for the skin tone brightening face mask – Rice is the staple food in Chinese cooking. It is also an ingredient that features in many beauty products. My mother used to keep the rice water (soaking the rice removes the starch to help improve the texture as it cooks), rather than throwing away the starchy water, she would save this and use it as a toner.

Use Hand Blender to make Rice Powder

It contains PABA, (Para Aminobenzoic Acid) an ingredient you find in expensive skincare products, as well as ferulic acid, (an antioxidant), allantoin (anti-inflamatory) as well as vitamins C and E. In recent studies, it has been proven that rice and ricewater can improve and brighten skin. Some have even reported it can give skin a translucent glow.

As I want to use Rice in a facial, the best way to do this is a face mask using the rice in a powder form, so that all the goodness in the rice can soak into my skin.

I have simply put a small handful of Jasmine white rice into a hand blender pot and whizzed this until the rice has become a fine powder.

Once the powder is ready, add a teaspoon of honey, this is great for skin as well. I like to use this in masks because it will bind and hold the rice powder in place on my skin and act as a moisturiser.

I’ve included a very small amount of lemon juice and grated the skin of the lemon peel, both of which will also have a lightening effect on skin. But on their own, I think would be too harsh on mature skin, so just a teaspoon of lemon juice.

I’ve included some rosewater to make the paste the right consistency (You can add more if the paste is too thick),

Spread the facemask on your face and leave for 15-20 minutes. I love using a face mask on a Sunday morning soaking in a bath whilst the kids are still asleep – there’s just enough me time before the house awakes.

Once you’ve finished with the facemask, wipe away with a warm towel and follow with a facial toner and moisturiser as usual. There’s just one last thing, if you’d like to make your own Rosewater cleanser and toner in one, click on the link for the recipe.

19Sep2015

Home detox

Posted in At home, Bathroom, Clean Home, Kitchen by birdonthehill

Cleaning the house is not something I enjoy. I try to avoid it until it becomes unavoidable.

It takes up so much of precious time at weekends that I am left grumpy at the thought that the endless cycle of cleaning has eaten away at the precious time I’d like to spend doing other things with the family.

In an effort to find ways to cut down, simplify and find short cuts, I’ve been looking at a number of blogs.

There are so many hints and tips to help you get through the household chores and I’m beginning to learn by doing.

I came across a number of blogs that recommend using Vinegar and Bicarbonate of Soda and adding essential oils for their antiviral and antibacterial properties and also to remove the smell of the vinegar.

We’ve been using this distilled vinegar from a Chinese Supermarket. It was in the local Chinese Supermarket in Mitcham that we sometimes go to stock up on Chinese ingredients.

The place caters for both those in the catering business as well as for people who are looking for Chinese specialist food and ingredients.

I love the smell of the supermarket and walking round, there are so many interesting things to look at, most of which I have no idea what they are or how to cook with them.

Compared to other distilled vinegar you can get, it is a little different and as it was the one white vinegar we had in the cupboard, I decided to use it, rather than go and buy another one, which I think would defeat the purpose of trying to simplify and cut down on the number of cleaning products around the house.

We bought it to remove limescale from our kettle, and it works really well at this job. I am sure that there are Thai recipes, with lovely sauces to try with this Vinegar, so will look them up for another time.

Since reading a the blogs about how to clean and organise a home, I decided to try making the bathroom all-purpose cleaner from Clean Mamas post – you can read it here. It seemed simple enough, water, vinegar and alcohol. I wasn’t sure though whether it would work without some kind of soap in the mix.

Since I had some fragrance free washing up liquid that had been under the sink, I thought this could be a good option to try. I hadn’t liked it for dishes because I like the smell of citrus when washing dishes, It was pretty good at cleaning though, I just prefer ones with a lemony scent.

With the washing up liquid and the distilled vinegar, I made up the following mix:

1/4 cup of distilled vinegar

1/4 cup of vodka

1/4 cup of washing up liquid

3/4 cup of water

Lemon, Tea Tree and Mitcham Peppermint essential oil

(If you want to make more than this just use the same proportions as above in larger quantity, or follow Clean Mama’s recipe)

As the blog post recommended adding essential oils, I chose lemon for its lovely citrus fragrance. It has antibacterial properties and has an uplifting scent.

Tea Tree Oil is sold in most pharmacies for its anti bacterial qualities.

Since I like the smell of Mitcham Peppermint essential oil, known for it’s antiviral properties, I used this as well.

A cleaning detox that means no more harsh chemicals around the house and a simpler way to clean.

I put equal amounts : 10 drops of lemon, 10 drops of Tea Tree and 10 drops of Peppermint oil in with the vinegar, water and alcohol.

As I’ve just finished an Ecover multi purpose cleaner in a spray bottle, I decided to recycle it for this home-made cleaner.

I rinsed it out with some water, put some bicarbonate of soda in and left it over night, rinsed it out to remove as much of the chemicals as possible. With all the ingredients added into the bottle, I put the top on and shook it up to make sure all the essential oils were combined into the other ingredients.

I’ve been using this home-made cleaner for about a month, it’s good on kitchen counters, sinks, baths and the loo.

Because the spray is homemade, I’ve not thought of cleaning so much of a chore now. In fact as I clean, I look and inspect to see whether the spray is cleaning as well as the shop bought cleaners available.

I think it does a better job. The sink and bath are shiny and there isn’t any streaking on the shiny chrome surfaces.

The air doesn’t have the heavy artificial fragrance of commercially bought cleaner and now that all the scents have had a chance to combine, I can smell the sweet uplifting scent of Peppermint and lemons. The bathrooms just seems fresher and the surfaces of the ceramic sinks look just as shiny.

Using the spray with a little Biocarb gets the grime lifted away far better than the commercial cleaners I’ve tried, so that’s reduced the number of cleaner products I use around the house and saved on storage and my wallet – Brilliant!

Do let me know if you have a cleaning tip / idea to try.

18Sep2015

Cinnamon Muffins with Fresh Blueberries and Walnuts

Posted in At home, baking, Food, Fruit, Home by birdonthehill

I’ve been wanting to make something that brings the sweet warm smell of Cinnamon into our home, now that the nights are drawing in and Autumn is showing it’s first signs of arrival.

Yesterday, (Wednesday) it rained so much that even though both my kids were wearing their rain coats, when they arrived home it was two wet and soggy girls who needed something cheerful to chase away the dreary weather.

Taking a rummage around our cupboard, we have a very small amount of plain flour and some wholemeal flour. In our fridge was a fresh pack of blueberries that we had to put into our youngest’s lunch bag as a snack.

These ingredients will make one of my favourites – Blueberry Muffins.

I first tried this recipe in the early 90’s when Delia Smith shared the recipe and how to bake them on telly.

The recipe and they way they were baked were a revelation, not only did she use fresh berries, (The cakes I had been taught at school had been sponge cakes, or fruit cakes usually made with dried fruit, so weren’t exactly inspiring or tasty) she showed us how easy it was to make American style muffins and most importantly they looked so yummy.

I hadn’t really thought much about baking until that is I made these muffins and realised how easy they are to make and the way they make a home smell so warm and so delicious.

The fresh blueberries burst as they cook and when you bite into these muffins, because some of the blueberries haven’t quite exploded, they’ll do so as you bite into them, so you get the hit of the warm tangy flavour of the berries, along with the sweet taste of the muffins.

Fresh Blueberries bursting in a muffin

I’ve adapted the recipe slightly because I want to combine the fresh blueberries with walnuts and bring in the scent of Cinnamon.

For an extra kick of Cinnamon, I’ve added a caramelised brown sugar topping that gives the muffins a lovely crunchy texture to bite into.

You can of course make these into smaller sized cupcakes, (this recipe will make approx 12-14) but since we’re eating these for our desserts tonight, they’re being baked in our “Man Sized” muffin tin to serve warm straight out of the oven with a dollop of whipped cream or vanilla ice cream.

The ingredients below will makes approx 6-7 large man-sized muffins

Ingredients for the muffins (Adapted from Delia Smith’s American Muffin recipe)

2.5 oz plain flour (75g)

2.5 oz wholemeal flour (75g)

half level tablespoon baking powder

quarter teaspoon salt

1 large egg

one and a half ounce soft brown sugar (40g)

4 fluid ounces milk (110ml)

2oz butter, melted (slightly cooled)

half teaspoon pure vanilla extract (optional)

quarter teaspoon ground Cinnamon

4 oz small blueberries

2 oz Walnuts (Pecan nuts work as well) finely chopped

Muffin mix with crumble topping in tin before baking

For the crumble topping:

1.5 oz brown sugar

1.5 oz self-raising flour

1.5 oz butter

1 oz walnuts (chopped finely, any nuts if you prefer a different type)

Half teaspoon Ground cinnamon

How to make the muffins:

Sift the flour (You can of course just use plain flour, but we had wholemeal, so I used half and half) with baking powder, Cinnamon and salt into a large bowl.

In a separate bowl whisk the sugar, eggs and butter (melted) and milk together. This time I remembered to put the sugar in!

Fold the dry mixture very gently into the wet batter mixture, the consistency should look lumpy and well, wrong as there should be lumps and bumps everywhere. (Sifting the flour is important to make the muffins light and airy)

Spoon in the blueberries and the finely chopped walnuts. I like pecans with this recipe too, and I think they will work just as well if you like Pecans instead of walnuts. Very gently again, to maintain the light texture of the batter.

Spoon the mixture into the muffin tins. I’ve used these foil muffin cases as it’s easier to get out of the tins and less mess to wash-up.

To make the topping:

Ingredients for the Crumble topping

This is really simple to make, it’s basically a crumble mixture. Mix the flour, cinnamon and butter and crumble together with your fingers, add sugar and hazelnuts and mix together so that it looks like a very fine crumble mix. Sprinkle over the muffin mixture in the muffin tins before putting them in the oven.

Bake in the oven for approx 20-25 minutes (if you’re going for the Man size versions), 15-20 minutes for the smaller cupcake versions.

Take muffins out of the tins – (they are cooked if you can put a knife/skewer through and it comes out clean). Serve immediately if you want to eat them hot. or let them cool on a baking rack. They can be enjoyed for a day or two afterwards, but really I think they’re yummy straight out of the oven.

Enjoy!

Blueberry Muffins

Muffin mix in tin before baking

Wet mix of sugar, butter, eggs and milk

Dry ingredients in a bowl for blueberry muffins.

Some of the ingredients for Fresh Blueberry Muffins

Walnuts for the muffins

Ingredients for the Crumble topping

Fresh Blueberries in Muffins

Mansized muffin tin filled with basked muffins

Mansized muffin tin filled with baked muffins

15Sep2015

Feast and Famine on the 5:2

Posted in At home, Food by birdonthehill

I’ve never been able to maintain my weight or more importantly my size by sticking to a diet.

About a couple of years ago, I stumbled upon a programme on telly which has made a significant impact on my lifestyle.

If anyone reading this post isn’t familiar with the 5:2 diet, visit the Fast Diet site which explains the health benefits of fasting two out of 5 days of the week.

So here’s the thing, I resent the notion of giving up indulgent treats such as cake or chocolate or a really great fry-up. Missing out on Peking Duck as part of a Chinese feast or a fully loaded Sunday roast, is my idea of hell, so I hated dieting and gave up easily when the smell of something lovely was being cooked by my husband for the rest of the family. I could never resist.

So re-training myself to fast for 2 days each week so that I could eat normally on the other 5 days (as long as they’re not consecutive days) seemed achievable, so I gave it a try and haven’t looked back.

On a fast day, I eat a couple of rice crackers with coffee and a glass of water with lemon juice for breakfast – just so that there’s a routine for breakfast, lunch and dinner.

At lunch, it’s usually a bowl of salad leaves, some cucumber, tomatoes, maybe some radishes or a carrot that’s been cut into thin ribbons,with a slice of chicken or ham torn or shredded into the salad. If I am home, a few leaves from the fresh basil on my kitchen window sill will get added to the salad to make it more fragrant with a dressing of just balsamic vinegar.

Dinner might be a bowl of soup, this can either be tinned soup or home made that I’ve watered down, along with some rice crackers or a light broth and a few noodles.

As long as the total amount comes to 500 calories. I keep things simple on fasting days when my brain and stomach is too hungry to work on cooking something complicated.

I’ve figured out that rice or corn crackers are about 30 calories each, a bowl of salad is around 50-100 calories depending on the sliced meat I’ve added (A boiled egg is about 90 calories) or noodles (I use half of a serving of dried noodles and cook with chicken stock, Miso or some soy sauce). Anything goes as long as the total is about 500 or less. Dinner might just be a banana for instance.

It works for me because it’s simple to remember to stick to a schedule of 2 days of fasting in a week, usually a Monday and Friday.

Yesterday, however, I had a big meeting to attend and I didn’t want to think about an empty stomach.

So today, I’m fasting and whilst my kids are indulging in their hot chocolates. I tell myself it’s only a day. Tomorrow I can feast.

So simple and effective. I’ve lost about three-quarters of a stone and kept it off.

Previously, I’ve lost weight then piled it back on when I’ve stopped dieting and feeling guilty when I’ve fallen off the wagon.

If I miss the 2 days fasting in a week, I don’t feel the guilt, I’ll simply restart the routine the following week.

This works because there are times when I want to be indulgent with food full-on, such as when we’re on holiday or at Christmas or Chinese New Year.

Just to be clear, fasting for consecutive days, for long periods of time is not healthy and It goes entirely against the approach and principles of the 5:2. The aim is to eat a healthy balanced diet with normal portion sizes on the 5 days when not fasting.

This approach is quite the opposite of being on a diet, and has become part of my lifestyle. When I think of it in this way, I don’t feel as if I’ve given up on all the pleasures that food has to offer.

Do let me know if any of you are using the 5:2 and maintaining a healthy and balanced approach to food. I’d love to know if you have any tips to share.

9Sep2015

Idiot proof Orange and Almond cupcakes

Posted in At home, baking, Food by birdonthehill

For anyone that can’t follow baking instructions (me) these cupcakes turned out to be idiot proof.

I had the following ingredients in my cupboard and thought I’d make some tasty little cakes.

Ingredients:

125g Butter (softened)

2/3 cup soft brown sugar (or Caster Sugar)

1 large Orange (grate the rind and juiced)

2 eggs at room temperature

1 cup self-raising flour

3/4 cup ground almonds

1 tablespoon of Poppy Seeds (optional)

1 tablespoon of Popping Candy (optional)

Icing Sugar (for dusting)

I thought I would make some simple cupcakes for an afternoon / tea time treat.

My daughter arrived home from school early today and I was just assembling the ingredients when she asked if she could help with the baking.

The instructions for cupcakes are so simple, as we have made these so many times, I didn’t pay too much attention to actually reading it properly.

I somehow managed to put the Self raising flour and sugar together in the bowl while I was measuring out the ingredients.

What I should have done was creamed the butter and sugar together along with the eggs and the grated orange.

However, when I’m baking with my kids, I am distracted by their questions and excitement at the steps involved in cake baking. This time the distraction took the form of what additional ingredients we should add in the mix to make it our own (Popping Candy) and my personal favorite ingredient for cakes, Poppy Seeds, which gives a cake a bit of a crunchy texture.

Also, using brown sugar was a better alternative than caster sugar, if you have this instead, as it’s not so processed and will give the final cupcakes a softer caramel flavour. As the sugar was lumpy, I asked my daughter to separate the sugar and we added this into the flour.

So, instead of creaming the butter and sugar together, we mixed the butter with the eggs along with the grated orange zest which produced a very runny looking batter.

By this point I realised my mistake, it would be impossible to separate the sugar from the flour and combine this into the batter mixture, so I got my trusty electric hand-whisk and mixed the batter into the sugary flour instead.

The resulting mixture formed the cake mixture that looked about right. Into this we added the orange juice (1/4 cup) and the almond flour, this was gently folded into the mix, along with the poppy seeds and popping candy.

Once these ingredients were combined, we put them into the little cupcake cases into the cake tins. This recipe makes about 12-14 generous sized cupcakes.

I love cupcake cases as they’re so easy, no greasing the tins and no worries or hassle of whether the cake will come out of the baking tin at the end of baking, so we use the paper cases a lot.

Added to the fact that the individual cakes are easy for packed lunches, they really are a mini cake perfect to take anywhere.

We put the tray of cupcakes into a pre-heated oven on 180 c, and let them bake for 15-18 minutes (checking at about 14 mins, to see if they were cooked as we have a fan oven, things tend to cook faster) Use a skewer or knife to put into the cupcake and if it comes out clean, they’re cooked.

Really you are supposed to wait until the cupcakes have cooled before dusting with icing sugar.

By this time, my youngest had arrived from school too and both kids were now not content with just licking the remaining mixture from the mixing bowl as the smell of the orangey almond cakes had filled the kitchen and dining room.

They wanted to eat them straight away, so we dusted the cupcakes in the tins straight from the oven. (You are supposed to let them cool before dusting the icing sugar)

Pretty much fool proof as they turned out pretty good in spite of the fact that we forgot to cream the sugar and butter and added a few optional extras of popping candy and poppy seeds.

I had just enough time to put a few on a small plate and take the pictures for this post before they disappeared.

11Aug2015

Easy open chicken pie supper

Posted in At home, baking, Food, Uncategorized by birdonthehill

Open pie bake chicken slice

My hubby is such a creative cook.

This evening we were treated to this fab tasting open chicken pastry slice. He had originally bought all the ingredients to make a traditional chicken pie, but the warm weather meant it was going to be a bit too heavy for everyone to enjoy.

Instead, he laid out the pastry on a baking sheet and blind baked it for 5-6 minutes so that the base would not go soggy. (The pastry is one of those pre-made sheets you can get from any supermarket, so it’s really quick to make)

On top of the pastry, chicken fillet slices that had covered liberally with Pesto sauce was laid across the pastry sheet.

Easy chicken bake

Over this, were laid some lovely tender vegetables. As we had some spinach left over from last weeks organic veg box, we used these along with some colourful red and orange baby peppers and some baby tomatoes which were freshly bought from the supermarket that day.

They were drizzled with some olive oil, so that they would not burn in the oven and baked for 25 minutes on a temperature setting of 200 degrees c, we checked 5 mins before to see if it’s cooked.

Once baked, it was cut into 4 large slices and served with some French fries and French beans. (It can serve 6, but we were hungry)

And as usual there was no need to announce supper, the kids and our cats were hovering round the kitchen once the smell of the chicken baking in the pastry started to fill the house with its wonderful aroma.

Delicious!

6Aug2015

St Clements with Orange Blossom Water

Posted in At home, Drink by birdonthehill

St Clements is the quintessential English drink for the summer, made with equal parts of oranges and lemons.

I love squeezing the fresh oranges into a jug with a wooden Citrus Reamer.* There is something therapeutic about using this wooden utensil. Since all the juice gets squeezed through the pulp, I think the oils from the fruit are released with the juices as you squeeze, so that the air is filled with the smell of oranges and lemons and is just the best way to cheer up a dull rainy day.

It’s like sunshine in a drink.

I hold a sieve over the jug so that it catches the pulp bits to keep the juice clear.

The recipe couldn’t be any simpler – Oranges and Lemons in equal amounts, squeezed into a jug – about 3 large oranges and 3 un-waxed lemons.

Once you have squeezed the juice into the jug, add ice and water.

If the oranges are very sweet, then there’s really no need to add sugar. But if you are using the bitter variety or just want some sweetness, I think it goes really well with Honey.

For a Mediterranean feel, a splash of Orange Blossom Water will lift this drink. It’s difficult to describe, but if you like the scent of orange blossoms combined with citrus notes, then this is the perfect combination . It’s delicious with just a hint splashed in at the end with some fresh mint.

Of course, this is one of the many ways that Orange Blossom water can be used at home. It is a hydrolat, collected from the making of essential oil.

Bitter-orange blossoms are collected, washed and then crushed to release their scent into distilled water, gently steamed, so that the essential oil can be collected, what’s left is the scented water which is the hydrolat that can be used both in food and in skin care and can also be used as a room scent, or even as a linen water.

In Morocco, Orange Blossom Water in a bowl of water is presented to guests so that they can refresh their hands when they enter the host’s home. I think this is such a lovely tradition, which has given me an idea for making an Orange Blossom Water hand wash and lotion.

But first, back to that St Clements….

*affiliate link

2Aug2015

Mango and Cherry Loaf

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

Mango and Cherry Loaf

We usually make this lovely cake with over ripe bananas. However, as we had an over ripe Mango, which no one was too keen on, I thought it would be good to try using the banana and apricot recipe rather than throw it away.

Having rummaged around in our cupboard, I discovered we were out of dried apricots, but we did have some dried figs, prunes and a tub of glacé morello cherries.

Over ripe Mango and morello cherries found in our cupboard

Since cherries would give the loaf some colour, I decided it would do rather than go and get some dried apricots. I like the idea of using what’s in a cupboard and experimenting more than sticking rigidly to a recipe. This is by far the best way of discovering something new and tasty.

By the time I had assembled the ingredients, my eldest appeared in the kitchen and decided to help with the baking. I was smiling since a few days ago I’d written a post about Google search trends, the British Bake off and that I would have to get my kids to help me with some baking.

There was no need to ask, baking is, next to Minecraft something that my eldest enjoys.

Based on the recipe from the River Cottage Family Cookbook, this loaf is very simple to make, there are no whisks or electrical appliances involved, just a spoon and some elbow grease.

Cream the sugar and butter together (Prior to this I had accidentally put flour into the bowl and had to separate the flour from the butter as I had been distracted by my daughter peeling the skin from the over ripe Mango and mashing it up with a fork).

Add the 2 eggs and beat until mixed together.

Add chopped morello cherries.

Add the grated zest of 1 lemon (we used half a lemon zest and all the zest of a small lime)

Add the mashed mango (or over ripe mashed bananas as in the original recipe instead) and add to the mix.

Mashed overipe Mango

Gently fold in the self-raising flour.

Pour into a loaf tin which has been lined with a large loaf tin case, I like this as it’s easier to clean the loaf tin afterwards. It also means I don’t need to butter the tin.

Bake in a pre-heated oven for 50-60 minutes on 160c/Gas Mark 3 (Check around 50 minutes, put a knife/skewer through the middle and if it comes out clean, then it’s ready)

The lovely scent of the baking and the mango and cherry filled the kitchen and our living room and this got the attention of both my hubby and youngest who wanted to know when it would be ready to eat.

Unfortunately, they needed a bit of patience as once it was removed from the oven, it needed to cool on a baking rack before it can be enjoyed.

As the loaf was baked just before tea-time on Saturday, it was perfect to serve as our dessert. We usually find that although the loaf will keep for a few days, it never usually lasts longer than a day because it gets eaten as snack.

I think this recipe made with Mango and Cherry makes a lovely alternative to the bananas and apricot version.