30 Days Wild 2018 – Day Three.

Day 3: This Sunday David and I (with Riley), ventured to Liverpool’s Festival Gardens in search of elderflowers. We walked 2.6 miles looking for full blooms and thankfully came away with 25 flower heads.

Once back home I cut the heads from the storks, grated the zest from four lemons and boiled a kettle.

Since last years recipe had mixed results, I opted to try another recipe. The recipe I followed was from The Women’s Institute.

• 25- 30 full Elderflower Heads in full bloom
• 2 kg Sugar
• 2 lt Water
• 4 Lemons, juice and pared zest
• 1-2 tbsp White Wine Vinegar
• Dried Yeast, pinch

Elderflower Champagne Ingredients

Elderflower Concoction

Method

• Boil the water and pour onto the sugar in a large previously sterilised container.
• Stir until the sugar dissolves, then add cold water up to 6 litres.
• Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
• Cover and leave to ferment in a cool, airy place for a couple of days. At this point, check and if it has not started to ferment (a few bubbles) add a pinch of yeast.
• Leave the mixture to ferment, covered for a further four days.
• Strain the liquid through a muslin lined sieve into sterilised champagne glass bottles. Seal and leave to ferment in the bottles for a further eight days before serving, chilled.

I will keep you updated on the champagnes progress.

Have you tried making elderflower champagne/cordial?

Thanks for reading, and keep wild!

Christine x

 

Sunday Sevens #18

This week has been a hectic one!

We finally finished working on the dining room floor! It took all of David’s seven days holiday! He’ll need another holiday to recover! We still have the hall and living room floors to do but I am thankful that I have my kitchen and dining room back!

I felt lost without my kitchen. I put a lot of effort into cooking the evenings’ meal. So when all I can cook is microwave, convenience meals, I feel rather short changed! Also this week was Meat Free Week, (mainly for Australia and the UK), another initiative to get more people to eat less meat. So once I got my kitchen back, I was able to make meals such as a vegetable taigne.

Ingredients and Method, feeds two people

• I fried an onion (chopped), 1 pepper (sliced) and a green chilli (chopped) in an oiled pan until softened.
• I then added to the pan 2 sliced cloves of garlic, 1 tsp of ground cumin, 1/2 tsp of ground coriander and 1/2 tsp of chilli flakes.
• After a minute I tipped in a tin of chopped tomatoes and threw in a handful of frozen peas. I covered the pan to simmer gently for 15 minutes.
• Lastly I added a tin of chickpeas (drained and rinsed) and cooked for a final five minutes.
• I served on a bed of spinach, with two fillets of Quorn chicken (sliced) and crusty bread.

On Sunday we released Hoppy back into the wild. David had managed to get most of the thread from around her leg, it was a painstaking endeavour. However, everyday since, she has been heard pecking at the back door for her dinner, which we dutifully give! What have we begun?

Tuesday was David’s birthday! (‘Happy birthday!’) To celebrate we went to the cinema to see Star Trek Beyond, not the strongest of the three films but an action romp none the less. We were also invited to David’s brother’s house for a chickpea balti cooked by his wife Bilgen. I was touched by the thoughtful gesture that all of the meals were vegetarian! While we waited for the homemade bhajis to cook we were entertained but their 11th month old son.

Troy

Aura

Pet news, and Troy has a fellow patient joining him in the hospital cage. Poor Aura has had a relapse from his earlier condition which almost took his life last year. We found him on the floor of the cage squeaking, so we have administered anti-mite drops and are keeping him warm. Troy continues to be cursed by his inner ear infection, though seems much happier he has a bed fellow to snuggle up too.

The weekend dawned with the promise of warm, sunny weather (ha ha)! So David and I headed off for a walk, but where did we go? Post to follow. 🙂

Best wishes for the coming week!

Christine x

Sunday Sevens was devised by Natalie at Threads and bobbins.

Sunday Sevens #11

I wasn’t going to do a Sunday Sevens (devised by Threads and bobbins), this week, but after coming home from a lovely day out to Derwentwater, the Lake District (again), I decided to make a quick post.

Let’s begin with a Great British obsession, the weather. Once again it has been glorious this week in the NW of England. I have spent many afternoons doing a bit of sunbathing. I noticed that I have many allium bulbs growing this year, (left) is just one flowering.

I managed to finish Dan Brown’s Inferno. It wasn’t his best novel. I felt at times he broke the narrative to give the reader a history lesson or lecture. It did however make me think of past holidays to Florence, Italy and Istanbul, Turkey.

Il Duomo across the Arno

Madusa’s head at the Cistern, Istanbul

On Wednesday, David and I visited his brother, sister-in-law and nephew for a curry night. I forgot to take a picture but did take one of my curried red lentils which I made for lunch.

The recipe is as follows for 3 people:

Ingredients:

• 1 white onion, chopped
• 1 – 2 garlic cloves, crushed
• 1 tsp of turmeric
• 1 tsp of curry powder
• 150g of red lentils
• 600ml of vegetable stock

Method:

• Heat oil in pan and gently fry the onions
• Add the garlic and spices and stir
• Add the lentils and stock and bring to the boil
• Simmer for 20-30 minutes or until the lentils soften
• Pour into bowls and enjoy!

This week saw the return of the second series of The Hollow Crown. I am enjoying the BBC’s lush productions of the Shakespeare history plays.

Also this week we have been worried about the family dog, Riley. He was subjected to a three hour ordeal last Sunday, of hair cut and bath. It seems that he was not happy with the service, as all week he has been quiet, not his normal ‘mad’ self and been rather listless. We all thought he was ill, but he has bucked up and now seems more like his normal self. Animals do make us worry so!

My last picture comes from today, taken while walking towards Catbells, overlooking the enchanting Derwentwater. I have simply fallen in love with this lake and the area. Look out for a following post on the day’s adventures!

How have you spent your weekend? Been on any nice country walks recently?

Have a nice week ahead,

Christine x

The Beginning…

This new year has begun in much the same vein as the parting year ended. It sees me re-evaluating my life. (You don’t know how fed up I am of doing that!)

January 2014 saw me working in an ecstatic frenzy! While listening to Hans Zimmer’s Lasiurus, from the Batman Begins film soundtrack, my impassioned imagination took the idea of a historical romance and ran with it. I wrote until the summer. Then I took a job that saw me sitting inanely on a bus for three hours a day, commuting, which killed my soul and subsequently my characters.

Now, with all this wasted time on my hands, it makes me think that maybe 2016 is a year when I should publish a novel? Where I should stop being a lazy writer and work for my living?! Maybe I should not only re-evaluate on the job front but the latest novel to hit the scrapheap? What do you think?

---

I have been meaning to write a blog post for a while now and yet each time I have planned a post the meal has fallen decidedly flat. Like tonight.

Yesterday, I felt the nervous excitement of finding a recipe I looked forward to making, (I need to get a life) but come this afternoon, I found I had no green lentils and only half a tin of chopped tomatoes. I decided to go ahead with the recipe anyway, which I found in the Asda Good Living magazine. I do like trying out new recipes, so I decided on the Lentil and Chickpea Curry, as I had no spinach.

I used what I had in, meaning half a red onion, half a carrot and half a yellow pepper as well as 100g of red lentils and a can of chickpeas, plus spices. The meal looked and tasted like every other vegetable stew/curry I have ever made. I can’t complain as it was eaten by everyone so it must have been ok?! I served it with brown rice which apparently ages you, according to a report David had recently read. However the health benefits are better than white rice, so a few wrinkles have to be better than being in an early grave?

Ingredients:

• Olive oil
• 1 red onion, chopped
• 2 garlic cloves crushed, (also used pepper and carrot… I hate waste)
• 2tbsp of medium curry powder
• 400g of chopped tomatoes
• 400g can of green lentils, drained. (I didn’t have enough so used 100g of red lentils, dried)
• 400g of chickpeas, drained.
• Baby spinach (I never had any)
• salt for seasoning
• Naan or rice to serve

Method:

• Heat oil in pan, cook the onion, slowly and then add the garlic.
• (I added the onion, garlic and pepper together and simmered in a lidded pan until soft)
• Then add the curry powder and cook for 1 minute
• (I also added a squirt of tomato paste just to add taste)
• Add the tomatoes, lentils and chickpeas and simmer for eight minutes, or until thickened.
• Add the spinach at the last minute to wilt it
• I also used brown rice which took 25 minutes to cook, adjust cooking times accordingly

The finished recipe if following the above should look like this:

 

 

The beginning of…

…my fortnight off from work did not go to plan! Monday morning dawned forebodingly as I found lying at the bottom of the finch aviary my beloved Romeo!

Romeo

There was no indication that he was ill. He was a little quiet and fluffed up on Sunday but by the next day David and I were saying our farewells and burying him under the Pieris Forest Flame. 😦

The aviary did not seem to be the same after his little character had gone. Chocolate his mate was quiet and the other finches seemed to know of his absence.

Come Thursday, David and I took a trip to Clipsley Pets and Aquatics in St. Helens and acquired a new friend for Chocolate, a Bengalese called Fudge and a new member of the finch family, Pi, a Cut-throat.

This slideshow requires JavaScript.

On Tuesday, I had the urge to cook something. I think it was to fill the void of sadness that Romeo’s sudden passing had left. So I merged a few recipes I found on-line to make a Curry Spiced Red Lentil Soup. The result was not unpleasant, though it could have done with a bit more of a kick. I fixed the recipe in line with this. If you don’t like spice/heat then reduce.

Ingredients

• 1 litre of vegetable stock. I used reduced salt
• 300g of red lentils
• 1 medium onion, roughly chopped
• 1 small red chilli, chopped
• One potato, peeled and sliced
• 2 cloves of garlic, peeled and roughly chopped
• Tin of tomatoes, drained
• 2 tbsp tomato purée
• 2 tsp of curry powder, and one tsp each of cumin, turmeric and coriander
• 100 ml of milk
• 1-2 tbsps of olive oil
• Optional: Some cooked basmati rice to serve

Method

1. In a large saucepan heat the olive oil, then add the garlic, onion and chilli to the pan. Fry over a gentle heat till soft.
2. Add the potato, tomato, tomato puree and spices to the pan and fry gently for another 5 mins, stirring regularly.
3. Add the rest of the ingredients, stirring well, then pop a lid on the pan and simmer the soup for approx 15 20 mins, or until lentils are soft.
4. Pour the soup into a blender and blend at high speed till smooth and creamy. Alternatively, blend only half the soup for a chunkier texture.

I served with home-made wholemeal bread rolls.

Curry Spiced Red Lentil Soup

At the start of the week the weather had been appalling, but nearing the weekend things started to look up! David had also taken Thursday and Friday off from work, so on Thursday we headed to Yorkshire Sculpture Park and the Tower of London Poppies… but that will do for another blog post!

Autumn Light.

For the past few weeks now I have noticed a change in the light.

Afternoon autumn sun flooding the dining room

The shadows have become longer. The sunlight during the day has become more stark, almost piercing. The seasons are changing without us hardly knowing! Autumn is arriving, creeping silently into summer. The days are becoming shorter. Soon it will be night by 4pm! For now, I am valuing every minute of light. Savouring the last bloom of flowers and the remaining buzz of bees before nature slows down for winter.

Part of me wants to mourn the loss of the light, but autumn brings its own pleasures. Like the frenzied activity at the bird feeders and the Sedum finally flowering after budding for so long!

Bird feeder

Sedum and Honey Bee

 

 

 

 

 

 

 

 

Today I have been making ready the house for autumn and the coming winter. The windows got a good clean and the voiles have all been washed. I have also changed the bedroom curtains from the sky blue to the teal in preparation for the darker evenings to come.

Picture taken 2013

Come the evening, I was busy in the kitchen making a, Peruvian Quinoa Stew, (serves 3 people).

Ingredients:

• 15og of quinoa, rinsed well
• 200 – 250 ml of water
• 1 onion (white) diced
• 2 cloves of garlic sliced
• Olive oil for frying (I use lower fat olive oil)
• 1 celery rib chopped
• 1 carrot sliced
• 1 bell pepper (any colour)
• Handful of green beans, chopped. You can use any variety of vegetables
• 200ml of vegetable stock (I used reduced salt)
• 400g of chopped tomatoes
• 2 teaspoons of ground cumin
• 1 teaspoon of chilli powder (I used medium)
• 1 teaspoon of ground coriander
• half a teaspoon of cayenne pepper (put more in if you like heat)
• 1 teaspoon of dried oregano
• Fresh, chopped coriander for garnish, if preferred. (I left out)

Method:

1. I rinsed the quinoa. Placed it in a small pan with the 200ml – 250ml of water and cooked, over a medium heat, for about 15 minutes or until soft. Then I set aside with a lid on the pot to absorb the remaining water.
2. While the quinoa cooked, I had a second pan on the hob. I chopped and sautéed the onions, then added the garlic in a little olive oil for about 5 minutes over a low to medium heat. It may have taken a little longer for me as I was busy chopping the other vegetables while the onion cooked.
3. Then I peeled and sliced the carrot. Washed and chopped the celery. I added both to the cooking onion and garlic and cooked for a further 5 minutes, stirring often so nothing stuck or burnt to the pan. It took longer as I had the hob on a lower heat.
4. After chopping the bell pepper and green beans, I added them to the pan with the other vegetables and then added the tin of tomatoes, along with the spices (cumin, chilli powder, coriander, cayenne and oregano). I let them blend together for just a few minutes and then poured in the stock. I covered the pan and let simmer for about 15-20 minutes, maybe longer, until the vegetables were tender
5. After everything had cooked I stirred in the cooked quinoa, warmed it up again, and adjusted the salt to taste.
6. Add chopped coriander if needed. (I left out)

While the quinoa had cooked and the vegetables were simmering in their covered pan. I stood by the sink and washed the knives and measuring jugs used in the preparation. I gazed out of the window and cherished the bird antics going on before my eyes.

I counted up to 17 Goldfinches at the sunflower and nyger seed feeders. Amongst them were still some babies flapping their wings, begging! Pigeons pecked at the off-casts the Goldfinches threw out and the visiting Dunnock hopped among the vines of the climbing Passion Flower snatching at insects!

I am happy to report that the Sparrows are still visiting in numbers. There were at least five on the feeders and I watched on as three Sparrows had discovered my ground cage feeder and were happily guzzling the dried meal-worms I had left out for the Dunnock. A Sparrow and Starling fought for the right to feast on the fat block sitting in the Laurel bush. The Sparrow won!

The meal finally came together. I must say the spices were rather muted, maybe some more or an added chilli could have helped? It was however a filling and healthy meal, though my mum disliked the quinoa ‘tails’!

Peruvian Quinoa Stew

And also:

I have done some more research on quinoa and its ‘tails.’ The seed is from South America and was the staple diet of the Incas. The tails are not tails at all, actually they are the endosperm of the seed. The nutrition or power house for the growing seed, much like the albumin of an egg. According to BBC Good Food, quinoa, is a complete protein, meaning it has all nine amino acids. It is a fantastic wheat free choice and is highly digestible. It has twice the protein content of rice and barley and is also a good source of calcium, magnesium, vitamin E and dietary fibre.

The health benefits speak for itself. I think I’ll be cooking with this little seed a lot more in the future! 🙂

Have you eaten any good meals with quinoa? I would love to know your thoughts on this super seed!

Christine xx

12 Hours of Day!

I’ve been meaning to do a photo an hour blog for some time, ever since I saw sunshine and celandines post in July. So, I decided to do it for today, 22nd August 2015, though in hindsight I should have chosen a day where I actually did something instead of the usual, same old!

Anyway, I shall endeavour to make some kind of blog out of the pictures I took!

It was an 8am start to the day, as shopping and housework beckoned. This is the stool where I sit and try to make myself pretty each day!

8.00 to 9.00

From 9.00am to 11am David, myself and my mum went shopping at the nearby supermarket.

10.00 to 11.00

9.00 to 10.00

 

 

 

 

 

 

 

 

Around 11am we returned home and unpacked the bags of shopping! Thankfully this week’s shop did not total over £100+ as the past weeks have been!!

11.00 to 12.00

Lunch time! While David nibbled on his baguette and I sipped at my soup, we let the six finches out of their aviary and laughed as they flew around the living room! Romeo tried to take my hair (again) and make a nest with it!! 😀

12.00 to 13.00

Weekend lunch is so much more relaxed and longer than work days! The next hour was taken up with drinking coffee!

13.00 to 14.00

Then the hard work had to begin. I vacuumed the floors and cleaned/disinfected the kitchen/bathroom and bedroom! Poor Henry always shivers in fear when he sees me reaching for him as his nose always falls off when I vacuum!!

14.00 to 15.00

3pm and after a showery morning, a break in the clouds gave me and Artie the opportunity to step outside into the garden and enjoy some sun, air and listen to the numerous Honey Bees visiting!

15.00 to 16.00, Anemone flowering

15.00 to 16.00, can you spy Artie?

 

 

 

 

 

 

 

 

From 4pm I made a start on preparing for the evening’s meal. During the week I had decided on making Refried Bean Quesadillas with home-made Guacamole. I turned my attention to the Guacamole first having never made it before.

Ingredients:

• One red onion, sliced finely
• One chilli, sliced finely
• One avocado, halved, stoned and skin removed, then cut into manageable cubes
• Lime juice, squeeze some juice over the chopped avocado to stop from turning brown
• Coriander leaves (handful, chopped)
• One tomato, chopped

Method:

• Chop all ingredients and then mash with a folk/masher/processor to desired consistency

I followed the instructions to the letter. The result was a fresh ‘salad’ like concoction, though David did not like the taste.

This slideshow requires JavaScript.

Refried Bean Quesadillas. 

I found the ingredients only stretched for three people!

Ingredients

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 1 chilli finely chopped
• 1 yellow finely pepper chopped
• 2 garlic cloves, finely chopped
• 1 tsp cumin seeds
• 400g can pinto or kidney beans, rinsed and drained
• 2 tsp smoked paprika
• 8 flour tortillas
• 100g cheddar or Gruyère, coarsely grated (I only used 50g)
• A handful coriander leaves
• 200g tub fresh tomato salsa, plus extra to serve (I didn’t use all the tub)

17.00 to 18.00, ingredients

Method

1. Heat the oil in a large frying pan (I just used a pan), and cook the onion and garlic for 2 mins.
2. Add the chilli and pepper, and cook for 2 mins.
3. Then finally add the cumin and cook for 1 min more.
4. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously
5. Spread the refried beans onto 3-4 of the tortillas and scatter over the cheese and coriander.
6. Spoon over the salsa, then top with the remaining tortillas to make 3-4 sandwiches.
7. Wipe the frying pan with kitchen paper (or use a frying pan), and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting.
8. Serve warm, cut into wedges, with extra salsa, guacamole and salad.

18.00 to 19.00 The result!

I enjoyed making the guacamole and refried beans. I could have bought shop brands but thought it would be better to try and make them from scratch myself. The dinner was indeed fresh tasting and filling.

For the last hour for the blog. I looked forward to a BBC Prom, of Mahler’s 6th Symphony. I relaxed for the evening listening to sublime music and enjoyed a few Pinot Grigio’s and a dessert of sliced strawberries with yoghurt!

19.00 to 20.00

Fin x