Monday, 20 October 2014

Weekend kitchen



I much prefer cooking in the weekend, when time can be taken and cupboards emptied to rustle something delicious up.

I love baking on a slow Sunday.  To fill the tins for the week ahead.  This Sunday it was a sultana and apple shortcake.

Pasta is always featured somewhere.  Big, hearty lunches followed later by quick and easy dinners - omelettes, toasted sandwiches or homemade pizza topped with leftover Ragu sauce and grated cheese.

Saturday evening Mr H and I often get a takeaway after the kids have gone to bed.  We feed them early in the hope of a "timely"  bed time.

I often end up at the supermarket on a Sunday afternoon to top up with supplies for school lunches.  To stock up on bread, apples and bananas - of which we seem to go through huge amounts of.

With the weather warming up plates of vegetables will feature more salad.  The stove top swapped for the BBQ.  The crockpot has now gone into hibernation.

I love a weekend kitchen.

What does your weekend menu feature?  Creatures of habit?  Homemade, takeaway or a bit of both?
What's your favourite weekend meal?

Sunday, 19 October 2014

All the fun of the fair.......FortyTwo/52



"Portraits of my boys, once a week, every week, in 2014."

Toffee apples, candyfloss, hotdogs, merry go rounds, bouncy castles, giant slides, side shows, tractors, wood chopping, horse trials, vintage cars, farm animals and more.  All the fun of the fair! 
Joining in with Jodi's "52 project".


Saturday, 18 October 2014

Flo's shortbread

The first thing that caught my eye about this recipe was not that fact that it was yummy buttery shortbread, but because the recipe belonged to someone called Flo.  I imagine her in her floury pinny making this for "best" or for treats, and would serve it lovingly laid out on a tray with her best china.

Maybe, who knows.  But I made this the other day to add to the tins on a quiet day when everyone else was at work, school and kindy...........bliss.

For once I didn't go overboard with the butter.  BUT, I should have as the mixture was really crumbly.  Hence why the mixture was put in a slice tin and not rolled and cut into rounds.  I researched other recipes and they used around 250g of butter so I will do the same next time. 

Though even with the quantities of ingredients I used it was delicious and had the unmistakable shortbread smell and taste.

So pop your pinnies on and get baking!  I think Flo would be proud.

Flo's Shortbread

You will need:

1/2 lb (225g) Butter (room temperature) - I will add a little more next time
1 cup Icing Sugar
1 1/2 cups Cornflour
1 cup Flour
Pinch Salt


Beat butter and icing sugar together with electric beater until smooth.  Fold in sifted flours and salt until combined.  Roll into a log, then sit it in fridge for no more than 10 minutes.  Cut into rounds (or if like me, your mix is too crumbly, throw it into a slice tin).  Place rounds onto greased oven tray and bake at 300F (150C) for 30 minutes.

Enjoy!  Even more delicious when washed down with a cup of tea.

Thursday, 16 October 2014

Retro post..............from Zara

The postman has been today! 

I recently won Zara's Giveaway - a tea towel cushion cover, handmade by the clever lady herself.  I love the retro orange and yellows she has used.

I had my fingers crossed to win this as the cushion cover goes really well with our super bright orange bed spread (this is the colour you get when you "let" your other half pick the bed linen).  I have a stash of cushion inners in the cupboard and can't wait to add this to our bed.

Enclosed also were some extra goodies - retro aprons which she knows I love and a Butterick Apron pattern.

Zara has a beautiful blog called  Zaranne Handmade - which is filled with her makings, amazing op shop finds, Johnson Brothers crockery and milk glass galore.
Thank you so much Zara for the beautiful parcel of goodies! xo

Monday, 13 October 2014

"Send us Christmas" Swap

I know.........(insert eye rolls).  Don't panic - there is still plenty of time till Christmas.  But you know how much I love Christmas and a good swap to go with it.

Kimberley over at Creative Chaos is putting together a Christmas Swap.  Click on this link here to take you through to Kimberley's blog so you can read all the details of the swap and to sign up.  I will be, so don't be shy.

Just to let you know - sign ups close November 10th and parcels must be sent off by
December 10th at the latest.

This is open worldwide - you can let Kimberley know if you would like to post internationally or locally (where possible).
Go on!  Sign up, you know you want to!

Sunday, 12 October 2014


"Portraits of my boys, once a week, every week, in 2014."

Back to school and kindy for these two little guys tomorrow - back to the term time routine and the thought that the long summer holidays are just around the corner!
Joining in with Jodi's "52 project".


Friday, 10 October 2014

Eight madeira cake

I've been wanting to try this recipe for a while, I thought I had read the ingredients list wrong at first, eight eggs!  Really?!

Over the winter months our chickens did not lay and for a while we were buying eggs.  So now they are in full production mode again we have plenty of eggs and a chance to bake this cake without feeling guilty about the amount of eggs I was using.

Our chickens are actually bantams so their eggs are a little smaller which was still fine for this cake.  Our girls eat a lot of kibbled maize too so the very yellow yolks made for a very yellow cake.

This makes a huge cake and is delicious - so enjoy!

Orange Madeira Cake

You will need:

12 oz (340g) Butter
12 oz (340g) Sugar
Rind of 1 Orange (I used 2)
8 Eggs, beaten
1/2 cup Milk
Pinch Salt
2 large cups Flour
2 teaspoons Baking Powder

1 1/2 cups Icing Sugar
2 tablespoons Butter
Juice and rind of 1 Orange
Boiling Water


Beat butter and sugar to a cream.  Add orange rind, beaten eggs and then milk.

Sift all dry ingredients in separate bowl and fold through wet ingredients.

Bake in moderate oven at 350F (180C) for 1 1/4 hours.

For the icing - beat together icing sugar, butter and orange juice.  Add boiling water as required to reach a smooth consistency.  Spread over cooled cake.


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