Journey Forth

21 March, 2009

Tomatoes

Filed under: Family,Food,Fruit,Health,Life,Random,The Good Life,Vegetables — by Karen @ 6:10 am

tomato

 The tomato is a fruit – it contains the seeds of a flowering plant ans therefore it is a fruit or, more precisely, a berry. However, the tomato is not as sweet as those foodstuffs usually called fruits and, from a culinary standpoint, it is typically served as part of a salad or main course of a meal, as are vegetables.The tomato is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.

My favourite tomato recipe: Stuffed Baked Tomatoes

Ingredients
8 ripe tomatoes
16 oil-cured black olives, pitted
handful of stale breadcrumbs
125g Gruyère, grated
1 sprig thyme
2 tablespoon black olive tapenade
2 tablespoon Dijon mustard
extra virgin olive
freshly ground salt and black pepper
chunks of bread, to serve (optional)

Method
1. Preheat the oven to 220°C/gas 7.
2. Cut the tomatoes in half horizontally. Using a teaspoon, scoop out the seeds and core.
3. Place the tomato halves cut side up on a roasting tray. Put a pitted olive into each half. Season with sea salt and freshly ground black pepper.
4. Mix the breadcrumbs with half the grated Gruyère. Stuff the mixture into the tomatoes.
5. Strip the thyme leaves from the stalk and mix with the olive paste and mustard. Brush the over the tomatoes.
6. Sprinkle the rest of the grated cheese over the top, then dribble with olive oil. Bake for 20 minutes.
7. Serve warm with chunks of good bread.

Serves 4
Preparation time: 25 minuutes
Cooking time: 30 minutes

Recipe from Tasmin Day-Lewis

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19 March, 2009

Little Red Riding Hood

Filed under: Family,Funny Thoughts,Humour,Life,Original,Poetry,Random,The Good Life — by Karen @ 8:05 pm

A young girl who always wore red,

Came home to her mother who said:

“Go visit your Grandma; she’s really quite ill,

Take her this basket of cakes if you will.”

 

So she walked away, taking the cakes,

Never realising what was at stake.

While she was walking, with the best intentions for her Nan,

Someone was following her, as quietly as anyone can.

 

Out shouted a wolf, from behind a tree:

“Oh, little girl, I call to thee!

I see that you are headed over there,

So, tell me, you are headed to… where?”

 

“My Grandmother’s house,” said the lass,

“She is ill and is strapped up in a cast.

I am going to give her some cakes,

Now leave me alone, you troublesome fake!”

 

Ran away, did the young girl,

Leaving the wolf’s mind in a swirl,

“I know where it is – the house of the old bat,

I’ll go there – and pull that trick out off my hat!”

 

When the young lady reached the house,

No sound was heard – not even a mouse.

She walked up to the Grandmother’s room,

And what she saw nearly made her swoon.

 

 

The eyes, the ears, the TEETH

Well, her grandma had changed beyond belief!

Before the lass could say any more,

A wood cutter loudly burst through the door!

 

“Stay away, Red Riding Hood!

This isn’t your Grandma – it’s the wolf up to no good!”

The woodcutter stabbed an axe into the wolf’s tummy,

And out cried a voice that was so funny:

 

“Get me out! He gobbled me up, and then pretended to be me!”

The woodcutter pulled at the wolf’s stomach – and who should it be

But dear old Red Riding Hood’s Nan, finally free

And here is the end of the tale, so it’s goodbye from me.

 

As written by my thirteen year old daughter.

Fantastic!!

 

1 March, 2009

Motivational Quotations

Filed under: Family,Life,Quotation of the Day,Random,The Good Life,Thoughts — by Karen @ 11:47 am

I received a motivational calendar at Christmas which includes some great quotations.

Although I have heard several of them before, I think listing them below is powerful and thought provoking. 

Inspiration

At times our own light goes out and its rekindled by a spark from another person.
Albert Schweitzer.

Determination

We will either find a way, or make one.
Hannibal.

Action

Deliberation is the work of many men. action, of one alone.
Charles De Gaulle.

Leadership

Do not wait for leaders. Do it alone, person to person.
Mother Teesa.

Dream

The future belongs to those who believe in the beauty of their dreams.
Eleanor Roosevelt.

Commitment

Wheresoever you go, go with all your heart.
Confucius.

Learning

If I have seen farther than others, it is because I was standing on the shouldes of giants.
Isaac Newton.

Creativity

We are not creatures of circumstance; we are creators of circumstance.
Benjamin Disraeli.

Excellence

We are what we repeatedl do. Excellence, then, is not an act, but a habit.
Aristotle.

Ambition

Lord, grant that I may always desire more than I accomplish.
Michelangelo.

Confidence

Self-confidence is the first requisite to great undertakings.
Samuel Johnson.

Ingenuity

Never tell people how to do things. Tell them what to do and they will surprise you will their ingenuity.
George Patton.

Teamwork

Light is the task where many share the toil.
Homer.

Sweet Pointed Red Peppers

Filed under: Family,Food,Life,Random,The Good Life,Thoughts,Vegetables — by Karen @ 11:22 am

pepper

 Sweet pointed peppers are a sweet variety of the common pepper. They are slightly smaller and due to a higher sugar content their taste is sweeter than that of normal peppers. They have a longish pointed shape and exist in three different colours, red, yellow, green. They can be eaten raw or cooked. They are suitable for stuffing with fillings such as cheese, meat or rice. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.

My favourite sweet pointed red pepper recipe is: Roasted Red Peppers

Ingredients
4 red sweet pointed peppers, cut in half and seeds removed
2 tablespoon olive oil
2 chopped onions
12 baby plum tomatoes
2 tablebspoon chopped mixed herbs
4 tablespoon tomato puree
1 chopped clove garlic
100g grated cheddar cheese

 Method
1. Preheat the oven to 180C/ gas 4.
2. Put the peppers on a baking tray and leave in the oven for about 7 minutes, until softened, but not coloured.
3. Heat the olive oil in a frying pan, tip in the onions and fry until softened.
4. Add the tomatoes, herbs and tomato puree to the pan and cook for a few minutes.
5. Fill the peppers with the tomato mix, top with the grated cheese and bake for 15 minutes until the cheese is golden-brown and bubbling. Serve.
 
Preparation: 10 minutes
Cooking: 25 minutes
Serves 4

 This is an adaptaion of a Gary Rhodes recipe.
Its a really tasty dish and so easy to make.

How hot are your chilli peppers?

Filed under: Food,Life,Random,The Good Life,Thoughts — by Karen @ 9:56 am
I found this great site this morning all about chillis – www.chilliworld.com.

In particular, it talks about the scoville scale – this measures the “hotness” of your chilli peppers. The scale is a measure of the concentration of capsaicin in the pepper.

What’s the hotest chilli you’ve eaten?

Check this site out.

 

1 January, 2009

See the year through in fourty seconds

I spotted this on youtube this morning. Its amazing to watch and so much skill has gone into the making of the film.

See eirikso.com – the personal web site of Eirik Solheim for details, facts and figures of the film making. Great site.

Cats Again – Part One

cat-with-jigsaw

 

 

 

 

 

 

Can I play?

cat-wet-fur

 

 

 

 

 

 

 

 

 

 

I’m not happy about this!

 

cat-yawning2

 

 

 

 

 

 

 

 

 

 

Can I have ten more minutes?

If you like this post, see also:

*****BRAND NEW*****   Cats Again – Part Three

Dogs:-        It’s a Dogs Life?, Dogs – Canine Capers!, It’s a Dogs Life? Part Two, It’s a Dogs Life? Part Three 

Cats:-         Cats Capers!,  Cats Cuties! , Cats Capers – New Edition!! , Cats Cuties Part Two, Cats Capers Again, Cats Capers……..Revisited,  Cats at Large, Cats Again – Part One, Cats Again – Part Two, Cats Again – Part Three

Monkeys:-  Monkey Business – Part One, Monkey Business – Part Two, Monkey Business – Part Three

Hamsters:- You are the weakest link – Goodbye,

Cows:-       I like the way you mooooo-ve!

Pigs:-        Pigs Delight Part One

Chickens:- Chick chick chicken

Squirrels:- Dancing Squirrels

20 December, 2008

Brussels Sprouts

Filed under: Family,Food,Life,Random,The Good Life,Thoughts,Uncategorized,Vegetables — by Karen @ 6:07 am

sprouts

Brussels sprouts are among the same family that includes cabbage, collard greens, broccoli, kale, and kohlrabi. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

 

 

My favourite sprouts recipe is: Sesame and Ham Brussels Sprouts

Ingredients
100g cooked ham
450g small Brussels sprouts
1 tablespoon sesame seeds
1 tablespoon sesame oil
knob of butter
salt
freshly ground black pepper

Method
1. Cut the slice of ham into 5mm dice and chill until needed. To prepare the sprouts, remove any damaged outside leaves, then halve each sprout.
2. Cook them in a large saucepan of rapidly boiling salted water for a few minutes until tender, but still with the slightest of bites. Drain in a colander.
3. While the sprouts are cooking, heat a non-stick frying pan and add the sesame seeds.
4. Cook on a medium heat for just a minute or two to roast the seeds to a golden brown. Remove the seeds from the pan.
5. Add the sesame oil to the plan, along with the knob of butter, and warm the ham in the bubbling butter and oil, then add the drained sprouts.
6. Increase the heat and fry for 1-2 minutes, then season with salt and freshly ground black pepper.
7. To finish, add the roasted sesame seeds, and spoon the sprouts into a vegetable dish.

Preparation time less than 30 mins
Cooking time 10 to 30 mins
Serves 4

Recipe by: Gary Rhodes

16 November, 2008

Christmas is coming……..

Filed under: Children,Christmas,Family,Humour,Life,Random,The Good Life,Thoughts — by Karen @ 10:29 am

father-christmas

Did you know that there are 39 days to go until Christmas?

Check out this great site…….   Santa’s Postbag

Loads of great ideas for making christmas decorations, cards and gifts.

You can even contact Santa!

Salsify

Filed under: Family,Food,Life,Random,The Good Life,Thoughts,Vegetables — by Karen @ 10:08 am

salsify

Salsify, a root vegetable, looks like a long, thin parsnip with a creamy white flesh and a thick skin. It belongs to the dandelion family and has the most pretty flower. It is also known as the oyster vegetable because it has an oyster taste when cooked. Like most root vegetables, it can be boiled, mashed and used in soups and stews. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with lemon juice to prevent discolouring.It contains potassium, calcium, phosphorous, iron, sodium, and vitamins A, B1, E and C. It also contains the glycoside inulin, which consists of fructose, and so it is particularly suitable for diabetics. It is available from October to January.

My favourite salsify recipe is: Spicy Roots.

Ingredients
3 parsnips , peeled and trimmed
3 carrots , peeled and trimmed
1-2 salsify (about 250g)
½ lemon
1 teaspoon mild curry powder
1 teaspoon Chinese five-spice powder
3-4 tablespoons olive oil
25g butter
2 peeled garlic cloves
some fresh marjoram leaves or flat-leaf parsley

Method
1. Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.
2. Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game. 

Cooking time: 25 minutes
Serve: 4 – 6 people

Recipe by Gordon Ramsay

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