8 days to go
So I had a lovely birthday after all. I couldn’t really enjoy it around the time actual day of my birthday, due to worrying about my Gran, but post-op I could relax a little as she seemed fine. What a trouper 
She had a lumpectomy for Breast Cancer and it was only a day case at St Helens Hospital. I dropped her off at 07:45am and picked her back up at 15:00. I also stayed with her overnight to make sure she was ok, but thankfully my services weren’t needed as she ate fish and chips, watched Last of the Summer Wine and then went to bed at 22:00, looking like nothing out of the ordinary had happened that day. Amazing.
So last Friday (01/07/2011), Moochy had the day off and we went to Liverpool to pick up my birthday cupcakes. They were amazing…
They were made by Laura’s Little Bakery, which is home-based service and someone that we found out about via Twitter. She does lots of different flavours, but we plumped for:
- Chocolate
- Salted Caramel
- Lemon Meringue
- Carrot Cake – although these were substituted on the day for “Sundae Cakes” as there was a technical issue with the Carrot Cake Frosting.
I have to say that they were truly scrumptious and the salted caramel was easily the best cupcake I have EVER had. In fact, ALL the cakes were totally delicious and I have decided to order some more for the nurses and staff at the hospital when I go in.
Talking of hospital, it is now 8 days today until I go in for my hysterectomy. I am staring to get a bit nervous and my total act of lunacy last week, didn’t make it any better. I made the STUPID decision to search the internet for blogs about people that had had hysterectomy’s – I shouldn’t have looked. They did of course talk of pain, vomit (biggest fear) and general awfulness and made me immediately question whether me having the operation was the right thing to do….
My panic got so bad, I went upstairs and woke the sleeping Moochy to get a hug and a pep talk, both of which he supplied and made me feel better. I am now BANNED from looking any more and I will just deal with whatever happens.
8 days to go, with a pre-op appointment this Thursday (7th July). Nerves currenlty 5/10.
Parmesan & Poppy Seed Lollipops
Recipe: Parmesan and poppy seed lollipops
Summary: Lorraine Pascale’s Brilliant Recipe
Ingredients
- butter, for greasing
- 80g/3oz parmesan cheese, finely grated
- 1 tsp poppy seeds
- 1 tsp sesame seeds
Instructions
- Preheat the oven to 220C/425F/Gas 7, line two large baking trays with baking paper and grease them with butter.
- Toss the cheese and seeds together in a small bowl. Sit a 9cm/3½in chefs’ ring or cookie cutter on one of the baking trays and sprinkle a small handful of the cheese mixture into it, in a thin layer. Carefully lift the ring off to reveal a neat-edged disc of parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disc.
- Repeat with the remaining cheese and sticks to make 10 in total (leaving about 3cm/1¼in spaces between them to allow for any spreading during cooking).
- You should have a little parmesan left over, so use it to cover up the part of the lollipop stick resting on the disc.
- Bake in the oven for five minutes, swapping the lollipops to a different shelf halfway through. The cheese should be lightly golden-brown and bubbling.
- Remove from the oven and slide the paper off the baking trays and onto a rack to help speed up cooling. Leave to cool for 1–2 minutes, or until the lollipops have become crisp. Very carefully remove each one with a palette knife. I like to serve these stuck upright into a box with holes in the top.
Cooking time (duration): < 10 minutes
Diet type: Vegetarian
Meal type: snack
My rating:
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I can’t believe you made that cake!
Further to the recipe I posted for Lorraine Pascale’s “I can’t believe you made that cake“. I just thought you might like to see the photos of my 0wn attempt – I thought It came out rather well 
Decadent Chocolate Cake Recipe
Recipe: “I can’t believe you made that” Cake
Summary: A Stunning cake – recipe by Lorraine Pascale
Ingredients
- vegetable oil or oil spray
- 200g/7oz butter, softened
- 200g/7oz caster sugar
- 4 free-range eggs
- 140g/5oz plain flour
- 60g/2½oz cocoa powder
- pinch salt
- 2 tsp baking powder
- 400g/14oz plain, milk, or white chocolate cigarillos (about 75–80 in total)
- For the buttercream 250g/9oz butter, softened 500g
- 1lb 2oz icing sugar
- 100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled
- For the decoration strawberries or raspberries
Instructions
- Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil.
- Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin.
- Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes.
- Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!)
- Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream.
- Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer – this makes it much easier to get neat squared-off edges.
- Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom.
- The next step is up to you – I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake.
- Serve with a self-satisfied grin.
Quick Notes
For Decoration, whynot use white chocoalte cigarillos and/or fresh flowers for a Christening cake.
Cooking time (duration): 40
Meal type: dessert
My rating:
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Christmas Cake Recipe
Recipe: Christmas Cake Recipe
Summary: From the BBC Good Food Site
Ingredients
- 1kg mixed dried fruits (any blend of raisins, sultanas, currants, mixed peel, dried cranberries, glacé cherries, chopped dried apricots, dates, dried figs or dried pineapple)
- 150ml sherry , brandy, rum or brewed tea, plus extra for feeding
- zest and juice 2 oranges , 2 lemons or 4 clementines
- 250g pack unsalted butter , softened, plus extra for the tin
- 250g light, soft brown sugar
- 2 tsp vanilla extract
- 4 eggs
- 200g plain flour
- 2 tsp mixed spice
- 100g whole or flaked almonds , chopped hazelnuts, walnuts or brazil nuts (optional)
Instructions
- 1. Put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight. 2. Heat oven to 160C/140C fan/gas 3. Butter and double-line a deep cake tin – 20cm round or 18cm square – with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string. 3. Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1½ hrs. 4. Reduce oven to 140C/120C fan/gas 1, loosely cover the top of the cake with a double sheet of foil or baking parchment, and bake for another 45 mins-1 hr or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapped in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over a little more of your chosen alcohol or tea.
Quick Notes
No need to freeze
Cooking time (duration): 50
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: English
My rating:
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Recipe: Salmon & Asparagus with Penne Pasta
Ingredients
- 180g penne pasta 2 medium salmon fillets (skinkless & boneless)
- 60g of Low fat soft cheese (I used Tesco Garlic and Herbs)
- 6 Asparagus Spears
- 70g of Mushrooms
- Salt & Pepper
Instructions
- Pre-heat the oven to 200 Create two foil parcels to cook the salmon.
- Slice and wipe the mushrooms and put them in with the salmon.
- Cook the salmon for approx 20 mins until opaque.
- Meanwhile, cook the pasta as per the packet instructions.
- For the final 4 minute of the pasta cooking time, throw in the the trimmed asaparagus.
- When Salmon & pasta are both cooked. Drain the pasta and flake the salmon into the pan with the pasta.
- Add the soft cheese, asparagus and mushrooms.
- Season and combine. Serve immediately!
Quick Notes
Serve in hot bowls, as the addition of the cold cheese can cool the pasta down quite quickly.
Cooking time (duration): 30
Diet (other): Reduced fat
Meal type: dinner
Culinary tradition: Italian
My rating:
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MIPS – Moochy Chips
Recipe: MIPS – Moochy Chips
Summary: A healthy take on oven chips
Ingredients
- 700g of potatoes
- 1 tablespoon of olive oil (or vegetable oil)
- Salt & Pepper
Instructions
- Pre-heat the oven to 220
- Put the oil on a clean baking tray and put in the oven to heat
- Cut the potatoes into small chips, leave the skin on.
- Take the hot tray out of the oven and place the potatoes on it.
- Mix the potaoes around until they are all covered in the hot oil
- Season with the salt & pepper
- Put back in the oven for abour 15 minutes and then turn.
- Cook for a further 15-20 minutes until tender.
Variations
If you would like your pototoes with a little kick. Put the chopped potatotes in a bowl and mix with a tablespoon of mustard and paprika before putting into bake.
Cooking time (duration): 15
Diet type: Vegetarian
Diet (other): Reduced fat
Number of servings (yield): 3
Meal type: dinner
Culinary tradition: English
My rating:
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Lemom Curd Tart
Recipe: Lemon Curd Tart
Summary: Moochy’s brilliant Nigella inpsired creation
Ingredients
- 250g Mascarpone cheese – sub Light Philadelphia cream cheese for a lower fat option
- Lemon curd – this will be added to your taste, so the amount is variable
- 8 Digestive biscuits
- 75g unsalted butter
- 50g dark chocolate – grated
Instructions
Put the butter on a low heat to melt Use a food processor or rolling pin to break the Digestives into fine crumbs Put the crumbs into a mixing bowl Once the butter is melted add it a little at a time to the crumbs Mix the crumbs until they are the texture of wet sand – keep adding butter and mixing until this consistency is achieved Once mixed correctly, spoon the mix into a small fluted flan case Use a spoon to press the mixture down into the base and up into the sides The more pressure you apply the better the base will be when it sets in the fridge Once done, put the case into the fridge to set Put the mascarpone into a mixing bowl and mix until soft Add lemon curd a tablespoon at a time and mix it in until smooth Keep adding lemon curd until you achieve the taste you are after Mix until smooth and glossy (the more lemon curd you use, the glossier it will be) Once done, take out the flan case and add the lemon curd mixture Be careful when spooning the mixture in so that you don’t break the biscuit base – it is best to have left the base for 15-20 minutes to firm up Once the mixture has been added, grate the chocolate over the top Put back into the fridge to allow it to set a little – a minimum of about 60 minutes is recommended. Serve when ready!
Variations
Why not try using Orange Curd instead of Lemon for a change?!
Cooking time (duration): 30
Meal type: dessert
Culinary tradition: English
My rating:
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Corned Beef Hash
Recipe: Corned Beef Hash
Summary: A lovely, warming Winter dish
Ingredients
- 2 medium sized potatoes, peeled and diced
- 1 medium tin of Corned Beef, cubed
- 2 x Beef Stock Cubes 1 pint of hot water (enough to cover hash)
- Worcetershire Sauce
- Salt & Pepper
Instructions
- Pre-heat the oven to 200
- Peel and dice the potatoes and put in a casserole dish.
- Dice the corned beef and place in the casserole dish
- Using your stock cube, make enough stock to cover the potatoes and corned beef.
- Add the salt, pepper & Worcestershire Sauce.
- Cook with the lid on the cassserole dish for 90 minutes, or until the potatoes are soft.
- Serve with Pickled Onion, Red Cabbage & Beetroot.
Cooking time (duration): 15
Meal type: dinner
Culinary tradition: English
My rating:
Slow Cooked Lamb Casserole
Recipe: Slow Cooked Lamb Casserole
Summary: Leave this cooking all day, which you do your thing elsewhere
Ingredients
- 300g of diced lamb
- 2 medium potatoes, peeled and sliced
- 1 onion, peeled & diced
- 1 tablespoon of Rosemary
- 1 x Lamb Stock Cube
- 350ml hot water (to make the stock)
- Salt & Pepper to Season
Instructions
- Place the sliced potatoes on the bottom of your crock pot in a layer
- Place the diced onions on top of the potatoes and put some salt, pepper & rosemary on the vegetables
- Put the diced lamb as the final layer in this casserole, ensuring if possible, that the vegetables are covered.
- Add a little more salt & pepper Finally, add the stock.
- Cook for 8-10 hours on low
Quick Notes
This recipe is designed for a slow cooker, but works equally as well in a traditional oven. I would cook at 180 for 2-3 hours.
Variations
I have just used diced onion in this recipe to keep it simple, but have also added mushrooms and carrots from time to time.
Cooking time (duration): 15
Number of servings (yield): 2
Meal type: dinner
Culinary tradition: English
My rating:
