TARRAGON & THYME

I have a lot to do this year and whether I achieve everything will probably be down to luck more than practicality as the list is so ginormous  and a tad ambitious - so some stuff may well need to spill into next year, but we can but try.  I have already spoken about the Crotchet big items that I need to complete, namely several blankets and throws.  I will post some photographs of the said WIP as soon as I have found the camera.  So I have my work cut out just with these to start with. The back bedrooms and my Craft Stuff   I need to get to grips with lots of things. In the past few months I have been decluttering my two back bedrooms which were originally well sorted with stuff being stored, but some of the boxes the bits were stored in have collapsed and spilled their contents. I therefore had to go through everything box by box and roughly organise items of a similar ilk together or if not near each other so that they could be easily found.  So ...

Afternoon all by gum its blooming cold here. I was at my friends last night did not escape until 12.30 a.m.   [ I had spent the evening trying to show her how to use Tables in Word.  She has just taken over a job on a local housing associations panel and they have dumped the job of secretary on her as well.  She isn't a trained secretary so have been trying to show her some short cuts to make her life easier a little bit trial and error but I think we got there in the end with her.  I had her using the tables and making her own up as well.]  When I came out there was a thick white haw frost and it was absolutely perishing.  Needless to say this morning I had a bit of a lay in.    When I did get up my morning started off in a dignified fashion for me, eating fresh croissants with home made strawberry jam from last year's put down and a nice brew to go with. Luvverly.  Just got breakfast out of the way and then my friend came flyin...

Marmalade Muffins Seville Orange Season is upon us so stockpile your marmalade but make extra so that you can make these lovelies every so often. (Or use a jar of your older stock that is lurking on the pantry shelf.  Ring the changes by using lemon, lime, grapefruit.  Its also a good way of using up an older jar or two of marmalade that has been left on the shelf.  They can also be frozen but there is nothing nicer to wake up to the fresh smell of baked muffins. Ingredients (Makes 12) 150g plain flour 150g wholemeal flour 1 tablespoon of baking powder a large pinch of sea salt 1 large egg, lightly beaten 280ml of milk 2 teaspoons of freshly squeezed orange juice 4 tablespoons of vegetable oil or melted butter 150g Seville Orange marmalade preferably thick cut but thats down to personal preference a 12 hole deep muffin tim well greased Method  Sift the dry ingredients into a large baking bowl and mix together thoroughly.  Make a well or hollo...

Unusually for a weekday evening after cooking our evening meal which simply consisted of steak and ale pie, mashed potato with butter and lots of home made gravy - comfort food I decided to do a little bit of baking for the tins.  Haven't done too much and have been backwards and forwards watching the TV as well but have managed to make 18 chocolate chip cookies, and two batches of sweet scones.  OH is here during the day and often requires something to snack on so I think that they will soon go.  I have some dough in the breadmaker to make some dinner rolls for packups etc as well, so hopefully that will not take too long. (I have yet to shape and bung in the oven).  Just fancied a spell in the kitchen for a change and I have got all the washing up done as well. Need to do this more often will no doubt have a baking splurge at the weekend. Well here it goes the buzzers beeping. Catch up later  Pattypan

I love Malt Loaf, as a snack in between meals served with butter and a slice or two of cheese, followed by an Apple. Its also handy to keep in the tins in case an unexpected guest arrives and you want to serve a little bit of something to eat.  I am therefore on a quest to find a recipe that is quick,simple and tasty and fulfils the moorishness aspect and most of all it makes good eating.  I think this recipe is one that fulfills this criteria.  It might be worth making a couple at a time,  one to eat , and one in the tin, making them every week so that you have a staple supply. (Well it soon disappears in this household) Ingredients: 6oz wholemeal flour 6oz self-raising flour 1 1/2 teaspoons bicarbonate of soda. Pinch of Salt 1/2 to 3/4 pint of milk 3 large tablespoons malt extract 3oz dark muscovado sugar 4oz mixed dried fruit Method Preheat the oven to 170degrees C/350 degrees F/Gas Mark 3. Sift the flours, bicarbonate of soda, and salt into a ...

No I am not speaking about Unidentified Flying Objects but more like Un-finished objects which have been lurking in my cupboards,drawers and select carrier bags taking up precious space. I Have been sorting out the two back bedrooms and all the junk - it has taken sometime to get it where it is (have been doing a bit at the weekends for the past couple of months or so) - its still chocca but at least now its an organised mess. I get bored very easily and lose the thread and end up starting something new, so I have made a promise to myself that this year I will try and address all those UFO's. In fact I have been quite gob-smacked at what I actually do have on the go I want to try and finish them before I potentially start anything else. I tend to do things like this and then have a session of getting things completed, but I need the space and it would also be nice to have some more items finished and to frame, pop up or whatever. However I fear I have quite a cach...

This recipe is from Jams and Chutneys preserving the harvest by Thane Prince, and is a good standby to make for the pantry - especially if like me you have some dried fruit to use up as its sell by date is fast approaching. Ingredients: 1 1/1b in weight of mixed dried fruit.  (I have figs, dates, sultanas, raisins, cranberries and currants to use up)[Dates, apricots, figs, raisins, peaches can all be used]  the dried fruit helps to reduce the cooking time as it helps the chutney thicken quicker 3lb cooking apples (I have some crabs to use - they are nice and tart so will use some of those - save me buying in any cooking apples)  Y ou can also use pears, plums and mangoes; 2 large onions chopped; 6 plump garlic cloves chopped; 2 inch piece of fresh root ginger grated; 1-2 dried red chillies crushed; 1 1/1lb light muscovado sugar; 1 Tblsp of salt; 1 litre cider or distilled malt vinegar. If I haven't quite got what the recipe says I try and use what ingredients I have to h...

Full of goodness and no nasties this soup on its own makes sure you meet your 5 a day in veggies alone.  Its a recipe I make on a regular basis. Ingredients 2 tablespoons olive oil 1 onion roughly chopped 3 celery sticks finely sliced 2 oz mushrooms finely sliced 2 rashers of streaky bacon 3 carrots peeled and finely diced 3 parsnips peeled and finely sliced 2 turnips peeled and finely diced 2 medium leeks roughly chopped 2 tablespoon of plain flour 1/4 pint of milk 1 1/2 pints of vegetable stock (I have been known to use ham or chicken stock too) 8oz tomatoes skinned and roughly chopped salt and black pepper squeeze of lemon juice pinch of thyme and oregano parsley to garnish Method Heat the oil in a heavy based saucepan and fry the onion, celery, mushrooms and bacon over a moderate heat until they are softened but not browned.  Add the carrots parsnips turnips and leeks frying them lightly then remove the pan from the heat and stir in the flour....

Missy is our Jack Russell who is just over a year old.  Very fussy hates it if you leave her behind and goes nuts when you do come back in.  Makes peculiar noises to attract your attention, especially if she thinks she is being ignored, and then she climbs her way up on to your shoulder for a cuddle.  She really is a big baby, but so much fun. However, life is not worth living if you make a cup of tea and don't give her one.  You have to share and tip some into her own bowl, otherwise, she climbs up, licks your ears, your eyes and generally makes a nuisance of herself until she gets a cuppa.  But hey she is fun.  She seems to enjoy being with us just as much as we enjoy having her around apart from when she is doing her Sterling Moss Routine chasing round the house and using any available person's lap as a trampet.  Ouch and a couple of other choice phrases come to mind at times like this. We are very lucky to have her - it was serendipity that we...

These make nice sauces to pop onto home made ice-cream and are quite easily made.  They have been made with dried fruits that I needed to use up in any event, but they can also be used as a base for home made ice creams. These are some combinations that I have used so far: Crystallised ginger in ginger wine: basically if the ginger is starting to go hard pop it into a preserving jar chopped into small chunks and fill to the top.  Then pop in as much ginger wine  (I use Stones Green Ginger Wine or if I have it home made Ginger Wine). Leave it to steep. You can use this in fruit cakes too or in apple dumplings, a teaspoon mixed with some home made mincemeat and brown sugar and popped into the cavity left by the core being removed. Golden Sultanas in Brandy/Grand Marnier or Amaretto: Basically the same process. You could also add the zest of an orange or Mandarin. Rum N Raisin:  This is particularly yummy especially if used as a base for Rum n Raisin ice cream....

After sorting the pantry out just before Christmas I have quite a bit of dried fruit that has its sell by date fast looming and rather than waste this precious resource I have decided to start early by making some dried fruit chutneys as well as Mincemeat, which with the addition of other ingredients will turn these fruits into something different and filling for the pantry shelf as well as delicious for the family table. Its also a way of using up little amounts of things too especially when making a mincemeat in a large crock as you can perpetually add ingredients as long as you give them a good mix inbetween.  Its a bit hubble bubble in its creation but by golly its one of the best ways of making mincemeat I have come across. Mincemeat made in this fashion contains no suet and it  is very juicy and moist. The rest is Alchemy.  Not only that I will have most of my mincemeat and other goodies if made now on hand for use throughout the year and also in readiness for the C...

This is a waste not want not recipe in that it unusually uses up any left over tea - Ingredients 3/4 pint cold black tea 4 to 7 oz brown sugar 12 oz dried fruit 10 oz self raising flour 1 egg Method Collect up the dregs of your tea pot through the day and then put the fruit and the sugar to soak in the tea overnight.  In the morning add the flour and egg, mix together then bake in a moderate oven for approximately 1 hour 45 minutes.  As the recipe contains no fat, to serve spread with butter and serve with a cup of tea. Its worth doubling up on this recipe to make approximately three loaves. One for in use, one for the tin and one for the freezer. Now a slight detour on the tea bag theme On the point of using up tea, my Uncle's second wife always seems to have had a knack of growing the most beautiful Fuschia's pelargoniums window boxes and had a courtyard of various different hanging planters of one description or another.  They used to run a bed a br...

I love soup, its a meal in itself and on bitterly cold days like today it warms the cockles of your soul.  Proper comfort food, and the colour is so cheery.  However, soup is very filling and cheap to make.  Its also a good way of making use of leftover bits and bobs in the fridge.  My Nan used to do lovely soup based on mixtures of this sort, and it makes cheap economical eating.  Getting fed up of eating one particular type of soup, eat what you can and then freeze the rest for another day then you really are maximising your ingredients and time and you can always rustle something up in a hurry when you are on the run You can use pumpkin and/or squash for this recipe and can be served with Soda bread  (see separa,te recipe) which will soak up the yumminess of this soup.  If its a little thick for your taste add some more stock to thin it down until you are happy with its consistency.  Some people don't like thin watery soups, other's don't like...

 In this cold weather you need something to warm you up, and this Minestrone is often made with the fresh vegetables of Spring but equally can be made in the winter months too. Ingredients: 1 carrot sliced 4 leeks sliced 1/4 cabbage thinly sliced 1 stick celery sliced 1 onion sliced 2oz butter 2 pint stock seasoning bouquet garni 1oz peas 1oz french beans 4oz tomatoes 1oz spaghetti 1 teaspoon of tomato puree 1 clove of garlic crushed parsley chopped Method Prepare the vegetable, toss carrot, leek, cabbage, celery and onion with melted butter in a saucepan.  Do not brown. Add the stock, seasoning and bouquet garni, bring to the boil and simmer for 20 minutes. Add the other vegetables, spaghetti and tomato puree cook for a further 10 minutes Mix the crushed garlic and chopped parsley together, add to soup just before serving Serve with grated parmesan cheese. Freeze that you cannot eat for another day.  Good solid warming comfort soup ...

I love puddings every so often OH not that bothered so he says but soon eats them if I produce them. This is a nice quick recipe and one that is easily prepared from a jar of lemon curd.  If it is homemade lemon curd so much the better (but why not ring the changes by making lemon and lime, grapefruit, lime, raspberry,strawberry curds etc etc etc).  Its nice to have a simple recipe to make from a simple home made preserve. Ingredients: 568 ml carton iof double cream 200g/8oz jar lemon curd 4-5 tablespoons of icing sugar In a large bowl whisk the cream with either an electric or hand whisk until the cream just holds its shape.  Stir in the lemon curd and then split the mixture between 6 ramekins and smooth down the tops.  Chill for at least an hour or overnight if you prefer. Preheat the grill.  Sift a thin layer of icing sugar over each ramekin.  Grill the mixture in the ramekins for 2 to 3 minutes. Alternatively use a Chefs blow torch until the s...

Today we received a late Christmas present from my step-daughter a portrait of Missy.  Ruth has worked this drawing of Missy from a photograph and it is entirely worked in pencil.  She was really good as a youngster, but she really has come on in leaps and bounds. She does have A level Art.  Seems to be a gift on her father's side of the family. Her paternal grandmother, Father, Aunt and brother are all very good at art.  I have asked her if she will do me some pencil drawings of the cats as well . B oth my OH and I are extremely pleased with our pressy and it now has pride of place in the front room.  We think she has captured our mischievous pet extremely well. Ruth is going to start taking commissions.  She works from photos and her work is done from the heart.  If anyone is interested please let me know and I will put you in touch with her. Here's the photo Now here are a couple of shots of the pencil drawing

I had a lay in yesterday and this morning as I have not been feeling too good again.  This really cold weather is getting into my bones again and I am having trouble walking and getting comfortable in bed. The bulk of the pain is emanating from my lower back into the tops of my thighs and the only way to describe it is that my bones hurt.  All I can do is rest and try and keep warm when I have one of these sessions. I have though tried to get on.  I started tidying the back bedroom out yesterday that is going to take sometime as we don't go in there very often and some of the boxes have collapsed and the contents spilled out.  So its time consuming more than anything, but I intend to get really stuck in during the course of the week so if you don't hear anything from me please do not panic. Pennies are tight again so I am trying to use up what I have in the house with just adding the odd item here and there. I am luckier than most as I have lots of things to hand - ...

We have just had Mushroom Pot for a quick snack lunch and it was delicious and quite filling, an ideal filler to carry us through to tea later on.  With fresh french bread stick it was yummy.  An ideal way to use up the last of the Stilton from Christmas.  We were first introduced to this over New Year by Chrissy and Nick, Geoffs sister and partner a couple of fellow foodies. Ingredients: Pack of button mushrooms Onion 1 to 2  cloves garlic depending on how strong you like it stock cube 6oz Stilton cheese  Milk Seasoning In a medium sized saucepan add one chopped medium onion to some butter and gently cook until the onion is translucent.  Finely slice two thirds of a pack of mushrooms and add to the pan to gently cook yet again soft but not coloured.  Add milk to about half way up a medium sized saucepan, then add the garlic and cook stirring all the time until the mixture reduces down a little and starts to thicken.  Then add the sto...

We all have recipes that we use on a regular basis or family recipes that have been passed down from time immemorial. In common practice these little gems (well in our family at least and I suspect in many others too) have been written down on slips of paper, which are quite easy to loose.  A few years ago I bought the Lark Rise to Candleford Cookery book set (If you get the chance to acquire this - don't miss up it is a very useful little set) and own recipe book which I have been filling in with those little gems ever since.  Sadly this is now getting full, and mindful that I still wanted to carry on doing this, I have obtained a pretty hard back book with good quality plain paper inside and I have been  writing in the recipes ever since.  It is not perfect in that the recipes are a little higgledy piggledy  and in my scrawly handwriting, but at least they are somewhere safe and with just a little time looking through will be easily accessible and a record of...

 I love ginger cake and especially Parkin.  I was one of the lucky ones and was taught how to make this at school in what were then called Domestic Cookery lessons.  Sadly the schools don't provide these lessons like they used to which is a great shame,.  There are hot spots where the teachers have pushed and actively encouraged this type of lesson, but we had lessons 4 hours worth week in week out until we chose our options for CSE/Olevels.  But even then I chose cookery so I still had this time-tabled.  I think having teachers passionate about their subjects makes all the difference. And not only that, all of us can do something, but we usually fall into two camps, with very occasionally a third.  Those who are practical and those who are academic. The third camp is those who can do both brilliantly, but then we all bring something to the table, figuratively speaking. Anyway here's the recipe, and unusually it has rolled oats in the recipe.  ...

One of my passions (if not the overriding passion is food).   I love trying new things and when I have the pennies often try pickles or jams that are different and if I like them, I either look around for a similar recipe,and sometimes if I have the time I experiment and try to recreate the preserve myself sometimes it is a success sometimes its abysmal, but you need the failures to appreciate the successes.   I also love cookery books and last September bought a book called Gifts from the Kitchen by Annie Rigg.  It cost me £15 from Waitrose and it took me weeks at 50 pence a week to save up for.  I was therefore not very impressed when I found the book for £5 in a cheapie book store in town and then latterly found it on The Book People for the same price.  Some you win some you loose.  However it is a lovely book and has lots of interesting ideas for home made foodie gifts.  It has lots of interesting recipes which are split up into seasons...

On our visit in November to Geoff's sister Chrissy and her partner Nick, who lives up in Birmingham we went to a very big specialist food outlet called Becketts.  This was foodie heaven and we had a real good browse around . They had well hung meat, home made breads, pickles, jams and other preserves and a massive cheese counter.  Whilst browsing we happened upon a cheese which my partner had been trying to obtain for some time.  Stinking Bishop.  Needless to say we just couldn't pass it by, so we took one home to try.  It was absolutely delicious, expensive yes, but wonderfully flavoured and to our minds extremely moorish.  To quote: "What's it taste like? Contrary to popular belief there is no pear such as the 'Stinking Bishop'. The variety used in the perry (pear-based cider) in which this famous cheese is washed is actually called 'Moorcroft'. The truth is is that the perry itself is eponymous with a malodourous and drunken member of a loca...

I had a bit of a lay in this morning, after a lovely few days away but was still well up before the OH, just me and the cats, and Missy seeing to their relevant breakfasts and that if they wanted out to be let out.  Then the screaming at the back door or barking because they want in again.  Its official sometimes animals are far more demanding than children.  I then spent a pleasurable few hours researching some items for the blog this year, some new ideas and well at least new things to me and lots of recipes to have a go at.  I love road testing recipes - seeing whether or not they are to my liking and then once I get used to them putting my own twist on things. My friend's partner then came over as she had had a bad night and she has since been admitted to hospital.  As her partner had a stroke a while back and as I was cooking anyway I plated up a hot meal for him for when he came back to make sure that he was looked after.  I am just hoping that my f...

Its a New Year and a fresh page in the book of life, so time to start to get into a fresh routine and in to the habit of eating breakfast (that is if you don't already).  I do  This is the one meal of the day you should really not miss - it literally is the meal to break the fast. Also after not eating for so many hours our blood sugar dips,  and we are in effect not firing on all pistons - and believe it or not that is when most car accidents happen - early in the morning. With me, it has been when I have historically been prone to epileptic attacks and that is why I am careful about always eating first thing in a morning.  Eating breakfast when you are on medication also gives a lining to your stomach so that the medication can work properly so it eases itself into your system gently. What do you and your family eat for breakfast just cereal or something more exotic like a fresh fruit salad with Croissants and preserves to follow or a slice of melon with ginger,...

Hello everyone and a very belated Happy New Year. Sorry for my absence but I have been away at my sister in law's home celebrating the New Year.  And, we have had an extremely lovely time seeing in the New Year and the yet unwritten page together.  We have also been fed fantastically as usual.  Many thanks Chrissy and Nick for your hospitality its been wonderful.  Hope to see you both again very soon. I hope, that everyone who pops by has had a wonderful Christmas and New Year - there are always lots of good bits - just trying things in between and seeing the cup as half full rather than empty! Here's hoping that your journey is a good and interesting one. HAPPY NEW YEAR Pattypan xx