Cumbria was hit with Snow!! We were suppose to be away at some friends but the snow was so bad decided it wasn’t worth the risk so took a snow check! On the Saturday night had no food in…I know not very domestic goddess of me! No takeaways were delivering so we had to resort to the food of kings and had Cheese on toast. There is somthing so comforting about cheese on toast. Thick toasted white bread and mature cheddar = heaven 🙂
Sunday came and the snow as still here, the decision was…do we take the car. Bearing in mind our new car was only a week old, or don our wellies and walk into town. Ernie and Rachel who were coming to supper are not opposed to Cheese on toast but thought we would walk into town to Booths Emporium for supplies.
The roast rib of beef was amazing as was pudding. Recpe for pudding is available on here.
Once you make this pudding it will become a family favourite!
Don’t be alarmed by its appearance when you put it into the oven, believe me it will taste delicious 😊
Into a mixing bowl place the following:
150g SR flour
2 heaped tablespoons of cocoa powder
45g ground almonds
200g light brown sugar
75g chopped dark chocolate
Knob of butter melted
For the sauce
175g caster sugar
75g cocoa powder
500ml boiled water
Pre heat oven to 180.
Butter an ovenproof 1.5 litre baking dish.
Mix all the ingredients together and pour into dish. Mix together caster sugar and cocoa (sauce ingredients) and sprinkle over the top. Pour boiled water on the top of this(it will look odd).
Place in oven and bake for 45 min until springy.
Leave to stand for 10min before serving.
A jug of extra cold double cream is the perfect accompaniment.
After a lovely walk in the snow with friends it was back to Pennington palace for roast beef and Yorkshire puds.
Got a lovely joint of fore rib beef from Booths.
For pudding it was Nigel Slaters self saucing chocolate pudding, do easy to do and was delicious served with extra cold double cream. It’s so rich but oh do good!
So on Friday, my travels took me down to Morecambe, Silverdale and Arnside. It was another fabulous day out there and here are a few snaps from the day. I do love Arnside, looking forward to summers evenings, going there after work for fish and chips and a walk along the Prom. Come on Summer, I’m waiting!!
This went down a treat, Martin had 3 platefuls!
All veg, peeled and chopped into large chunks
3 Sweet potatoes
2 Onions, chopped
50g Root ginger, peeled and finely chopped
2 cloves of garlic finely chopped
1 Red Chilli, finely chopped
6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree
200ml Hot vegetable stock
6 tbsp soy sauce
1 tin of coconut milk
1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.
2. Put vegetables back into pan and add stock, soy sauce and coconut milk.
3. Place in oven for 1 hour until veg is cooked. Check for seasoning and stir in chopped coriander.
4. Serve with Jasmine scented rice.
2 handfuls of chopped coriander
When I am not being a domestic goddess, I work as Sales Manager for Farrers Coffee, Kendal.
We are one of the oldest idependant coffee roasters in the country and also blend the famous “Lakeland Special” tea.
I have the best sales area in the world, The Lake District!! Very lucky to get to travel round Cumbria visiting my customers and picking up some new ones on the way. I also go down to North Lancashire which is still nice.
So as well as my cooking was going to share some pics of the travelling coffee lady. These pics are from Thursday when I went up to Keswick.
New to this blog stuff but after my Twitter hubbie Adam has bought me smilfcooks domain name, it is only right that I get on and do some blogging!!
Last weekend had some friends round for dinner, the said friends are veggie and this always inspires me to create something really tasty.
So for starters we had Slow roasted peppers, filled with cherry tomatoes, garlic, rosemary and anchovies for the non veggies! For main course had Thai root vegetable curry with Jasmine scented rice. Recipes will be available to view shortly. They seem to like it, as Martin had 3 platefuls of the casserole!
My aim is to try a new recipe a week and will share with you and maybe we could all make the recipe on the same night?
Gina aka Smilfcooks
Slow roasted peppers with cherry tomatoes, garlic and herbs
Pre heat Oven to 160
Use 1 pepper per person
Cut pepper in half, de-seed and place on a baking tray cut side down.
Drizzle with Olive oil and place in oven for 30 min.
After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.
Serve with some Rocket and crusty bread.
Well here we are in 2012, one of my New Year resolutions was to cook a new recipe every week. My friend Neil said “you should do a blog” and here I am!!
I love cooking and baking, so I hope you enjoy what I post…