It’s a year ago since we took ownership of our Black Labrador puppy Lucy. After the initial wobbles about how a dog would fit into our lives, these were quickly dispelled as she settled in and we wondered how we had survived without a Lucy. Continue reading “Lucy’s Wainwright adventures”
An eye roll at yet another social media challenge, it’s that or another “national” day of some description. But it did get me thinking about how s decade could fly by in a blink of an eye. Continue reading “10 year challenge”
An all in one dish, I absolutely adore parsnips. Continue reading “Sticky sausage and parsnip traybake”
I’m not really a fan of dumpling or bread type on my stews. This cornbread completely changed my view on this.Continue reading “Chilli bean cornbread cobbler”
Lucy was one on Christmas Eve and it’s nearly a year since we bought her home. It seems like 2 seconds ago she was only able to fit in the palm of our hands. I say the same about my stepsons, obviously not fitting in the palm of my hand! Continue reading “Adventures of Lucy the Labrador”
From the 16th century to the 19th century women wore corsets but they were designed to shape the woman’s torso rather than to provide support. It wasn’t until 1913 the modern bra was invented. Mary Phelps Jacob invented the modern bra, she used two handkerchiefs joined by ribbon. She patented her invention in 1914. Continue reading “Brassieres”
Super easy packed full of flavour and in the table in 30 minutes.
1 x 200g korma paste
2 x garlic gloves, grated
25g piece of ginger, grated
30g pack of coriander, leaves and stalks separated. Stalks finally chopped.
500ml hot vegetable stock
1 x cauliflower cut into florets
1 x pack of green beans
1 x 200g Greek style natural yogurt
Into a large pan, over a medium heat add the korma paste, garlic, ginger, coriander stalks (reserve leaves for later) and 50ml of the stock. Cook for 3-4 minutes stirring all the time.
Add the cauliflower, stir to coat, then add the remaining stock and bring to the boil. Cover and simmer for 5 mins, then add the beans and simmer for another 8 minutes. When vegetables tender, remove from heat and stir in the yogurt and the rest of the coriander.
Serve with brown rice.
Super easy to make and 3 of your 5 a day packed into this aromatic dish. Super quick and on the table in 40 minutes.
1 tbsp oil
1 tbsp fennel seeds
2 tbsp cumin seeds
1/2 tsp chilli flakes
1 tsp turmeric
4 tbsp tomato purée
600g potatoes peeled and cut into 2 cm dice
1 cauliflower cut into florets
200 ml skimmed milk
1 x tin of chickpeas, drained and rinsed
1 x 260g pack of spinach
For the raita
200g cucumber, grated coarsely
8 radishes, trimmed and cut into half moons
300g natural yogurt
Heat the oil in a large pan, add the fennel and cumin seeds and fry for 30 seconds until they sizzle. Remove pan from add chilli flakes, turmeric, tomato puree and a good pinch of salt. Mix well then add the cauliflower and potato and mix well again.
Return to hob, add the milk and 150 ml of water. Bring to a simmer, cover and cook for 15 minutes until tender.
Meanwhile, make the raita. Toss the grated cucumber and the radishes into a sieve with a good pinch of salt, leave to drain over a bowl for 5-10 minutes. Press out the excess liquid, then mix with the yogurt.
Stir the chickpeas and spinach into the curry, cover and cook for 5 minutes until the chickpeas are hot and spinach wilted.
Serve with the raita and naan bread.
That time of year again and it always brings a moment of reflection on the past 12 months, was it a bestseller? Hell yes. 2018 will be an unforgettable year for The Pennington family as we launched our business in May. We have been blown away by the support and more importantly custom. We have gone from wishing it was Friday in our old world to how the hell is it Friday already. Continue reading “Resolutions”