Sunday, 22 February 2009
Meanwhile I'll be at http://twitter.com/julietdh
I'll be back here when I have stories of my visits back home & the enormous amounts of shit-shovelling they save just for me :-)
Sunday, 15 February 2009
Feeling nostalgic (and cold!) I bought a pot of Bovril this week. In the past I'd have it on buttery toast but for the first time I made it into the hot drink it's known for... and it's delicious!
Cheap, quick, warming, low fat... bring on the Bovril!
Here are some facts from the website:
Bovril drink was invented in 1886 by Scotsman John Lawson Johnston and was originally formulated to feed Napoleon’s troops on the Russian front. By 1888 over 3000 bars and public houses were serving Bovril in Britain and ‘beef tea’ became a popular drink amongst football fans during the early 20th century. By 1994 enough Bovril ‘beef tea’ was being sold to make over 90million mugs. To this day, Bovril drink remains popular with the family, with over 3million jars being sold – or 900 tons of the beef tea per year!
And the name... Bovril comes from an unusual word Johnston found in a book. 'Vril' was 'an electric fluid' and he combined it with the first two letters of the Latin word for beef 'Bos'.
Saturday, 14 February 2009
For more inspiration check out her blog here
A very happy Juliet D-H
Tuesday, 10 February 2009
Monday, 9 February 2009
Rich in vitamin D & provides essential fatty acids helping to maintain the immune system.
Rich in vitamins A, C, D, E and K. Provides essential fatty acids helping to maintain the cardiovascular and immune systems. Rich in minerals such as iron, manganese, potassium and selenium.
Rich in B vitamins which support energy production. Vitamin B2 is also required for red blood cell formation and respiration, antibody production. Aids in regulating thyroid activity.
1 small red onion, finely chopped
500grams lamb kidneys, liver or heart, sliced
2 small sweet apples, cored & finely chopped
2 handfuls sultanas (if you like it sweet)
1 tbsp tomato puree
1 tsp mixed herbs
1.5 tsp green peppercorns
1 litre lamb stock
1tbsp sunflower oil
4 good handfuls basmati rice
Fry off the onions in oil, over a med-high heat, until transparent then add the meat & brown. Next add the rice and stir. Throw in the apples & sultanas and stir again. Add the stock, tomato puree, herbs & peppercorns and stir well, then lower the heat and stir occasionally until the liquid is reduced and the rice is cooked. Eat while there's still a little liquid left (about 1tsp) in the bottom of the pan as this will make it deliciously moist.
Thanks again to Mother's secret recipe brain :-)
Sunday, 8 February 2009
Before anybody says that I picked the job I would like to say i have relatively enjoyed the extra challenges that the weather has given me, what I have not enjoyed is everybody gloating about how they got a day off work and how warm they are!
Saturday, 7 February 2009
In a large heavy-bottom saucepan, fry the following together in a little oil for 5 minutes:
2 medium onions peeled & segmented
2 garlic cloves
5 cardamon pods
Handful of coriander seeds
1.5 tsp hot madras curry paste
1.5 tsp dried chilli
1 tsp sugar
Then add whatever cooked lamb or mutton leftovers you have, together with any leftover vegetables, onion sauce and gravy.
a handful of diced apples
a handful of sultanas
a tin of grated creamed coconut
Now simmer for about 45mins to 1 hour, to let all the flavours integrate. 10 minutes before you want to serve it, add a handful of flaked almonds & season with salt to taste.
Serve with plain boiled rice (Mum's trick is too cook it in the microwave - fluffy everytime), poppadums, plain yogurt, finely chopped cucumber & mango chutney.
Any leftovers from this meal can easily be frozen, once cooled.