Archive | June 2017

A Roulette Salad

You may be wondering what the game of Roulette has to do with the above.
Well, I was reading an article in the People’s Friend magazine and it mentioned that red and black fruits are good for you, it got me thinking, why don’t I put some fruits together and make a salad out of it

Below is a list of red fruit:
Red Cherries

Below is a list of black fruits:
Black grapes

The fruits can be changed to suit your palate.
To contrast the colours and flavours inspired me, perhaps even make it seasonal as the different fruits become available and you are able to mix it up.

Nothing more needs to added to the salad, as the flavours and textures speak for themselves, the choice and variety is endless.

Plus your vitamin c intake will increase and will help toward your wellbeing.

The colour changes in the fruit reflects the changing season as well.

This is by no means a sombre looking salad, as the fruits make it taste fresh

There will be a picture to follow.

Although this isn’t how I want to present it, it is a work in progress, just to give you an idea of how it might look


Fruit Vinegars, which is your choice?

This is something new, that I have started doing, making my own fruit vinegars,

The above picture shows l-r blackberry, blueberry and sour cherry vinegars

I have also made a raspberry and chilli one as well.

There are only a couple of steps and you will need:

Fruit of your choice, I find berries when in season are brilliant
Vinegar, I would recommend Aspalls as there is a wide range of choice and a Cabernet Sauvignon Red Wine suits most fruits
Small Kilner jar
Granulated Sugar

This first step is to me the most important.
Select the fruit, for your vinegar, wash, top and tail any fruit, don’t cut up as this will not help the flavour.

Top the fruit up with the vinegar of choice and let it steep for up to 2 2.5 weeks so that the flavour imparts into the vinegar.

When your ready, strain the flavoured vinegar into a bowl and weigh, then add the same amount of granulated sugar and add to a pan, boil for a maximum of 10 minutes, then decant into a sterilised jar and let it cool.

And hey presto! Fruit vinegar has been made.

They can be added to soups to add a sharpness and a tartness to it.

I think just to be different to add them to fish and chips, would add a unique flavour and be the talk of everyone.

These fruit vinegars can be done throughout the year and made seasonally, depending on what fruit is available at the time.

I don’t think I would use banana though, I don’t think this would work, unlike soft fruit, which adds to the fullness of flavour

I hope to make some other vinegars during the year as well, any suggestions?

A Summer Salad with a twist

The above is my take on a Greek Feta Salad, the ingredients are listed below:

Feta cheese
Sweet potato and Butternut squash mix, which has already been cubed and cooked
Tomatoes, preferably cherry, using both red and yellow varieties, washed and cut into quarters
Raspberries, washed and added
Donut peaches, washed and cut up into small pieces
Twist of Black pepper

Let me see, where do I start?

Well the Feta is cut up into small pieces and placed into a bowl, then the sweet potato and butternut squash is added, this can be leftovers from the previous day,
The tomatoes are added next, to add to the vibrancy and colour of the dish.

Then the fruit, just to sweeten the dish up, any fruit can be used, including strawberries, blackberries, apples. The choice is endless through the year

And if you thought the dish couldn’t get any more delicious, a twist of black pepper to give it a bit of a punch and to take away some of the sweetness

The picture shows that I have layered this, although it can be mixed together so that all the flavours say ‘hello’ to each other.

It looks as though, these flavours shouldn’t work, but having trialled it, surprisingly it does and there may be more to come.

Smice or Smoghurt?

This lovely mix is made up of the following:

2 banana’s which are sliced
1 handful of blackberries, washed and sliced in 2
1 apple, washed, cored and cut in to pieces
1 pear, washed, cored and also cut into pieces
1 koko yoghurt either the coconut and lemon or the peach and papaya
1 cup of goats milk

Put all these ingredients into a blender and you get a lovely wonderful mix of textures and colours. Its very refreshing.

However, it is a lot thicker than a smoothie and has the texture of ice cream, although isn’t frozen, hence the smice or smoghurt, the flavours can be seasonal, although I’ve found the flavours intensify if you use, strawberries, blackberries, raspberries and blueberries to name a few.

In the next few weeks I’ll be using seasonal cherries just to contrast the flavour combinations.

There is a difference between a smice and a smoghurt, a smoghurt you drink and a smice, you have to use a spoon. Both of which are delicious to taste and make

This is something that has been tried and tested with surprising results, it has the feel good factor about it, there is no after taste, just a refreshing and delicious taste where you want more

Palm and Rapeseed Oil, Do you suffer?

Have you had an allergy and can’t determine what has caused it?
Do your knuckles swell or your joints hurt and ache?

This is primarily down to an allergic reaction to either palm or rapeseed oil. A recent article that I read in the Daily Express said exactly that, the reaction can go into the joints and may in later life cause arthritis, this is now something that I’m going to keep an eye on.

The joints in my left arm can be particularly painful, they can go up as far as my shoulder or stop at my elbow, there are the usual symptoms, rising temperature, feeling flushed, etc

I drink lots of water to get out of my system, however, dissipating the oil I’m my system, is a problem an this reaction can last between 24/48 hours, depending on the severity