tag:blogger.com,1999:blog-68770238466181335492024-03-14T16:19:58.446+00:00Ruth's blogRuthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.comBlogger476125tag:blogger.com,1999:blog-6877023846618133549.post-29817330345695761452018-09-14T00:00:00.000+01:002018-09-17T22:55:11.593+01:00Lentil & Cashew Nut Roast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
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<br />
<h4>
Ingredients:</h4>
200g red lentils,<br />
450ml vegetable stock,<br />
1 bay leaf,<br />
100g unsalted cashew nuts,<br />
2 onions, finely chopped<br />
1 red pepper, finely chopped<br />
1 carrot, grated<br />
1 garlic clove, crushed<br />
1 tbsp lemon juice,<br />
75g grated cheese,<br />
100g breadcrumbs,<br />
3 tbsps parsley,<br />
1 egg<br />
<br />
<h4>
Method:</h4>
<div>
<ol>
<li>Add lentils, stock & bay leaf to a pan & bring to the boil. Cover & allow to simmer for 10-15 mins until the stock has been absorbed.</li>
<li>Toast cashew nuts in a dry frying pan for a few minutes & chop roughly.</li>
<li>Preheat oven to 190C.</li>
<li>Add some oil to frying pan & fry onions for a few minutes before adding, pepper, carrot, garlic and frying until soft.</li>
<li>Mix together in a large bowl the cooked lentils, fried vegetables & all the other ingredients.</li>
<li>Put into a greased loaf tin & cover with foil.</li>
<li>Bake for 30 minutes, remove foil & bake for a further 30 minutes.</li>
<li>Allow to rest for 10-15 minutes before slicing.</li>
</ol>
<div>
<br /></div>
<div>
Serve with gravy, vegetables, potatoes as an alternative to meat for a Sunday roast.</div>
</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-79312344025889970852018-07-06T00:00:00.000+01:002018-09-17T22:36:32.998+01:00Kids Fruit Pizzas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
<h4>
<br /></h4>
<h4>
Ingredients:</h4>
<b><br /></b>
<b>Base: </b>4 Tortilla wraps<br />
<br />
<b>Sauce: </b>125ml yoghurt (I used dairy-free coconut based yoghurt),<br />
1 tsp runny honey,<br />
half teaspoon vanilla extract,<br />
3/4 teaspoon orange juice<br />
<br />
<b>Fruit: </b>Any fruit, but berries, chopped apple, tinned pineapple chunks, tinned mandarin slices all work well<br />
<br />
<h4>
Method:</h4>
<div>
<ol>
<li>Using a round biscuit cutter, cut the tortilla wraps.</li>
<li>Mix together in a bowl the sauce ingredients.</li>
<li>Spread the sauce on the tortilla rounds.</li>
<li>Top with the prepared fruit.</li>
</ol>
</div>
<br />
<br />Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-5532885165411158482018-06-01T00:00:00.000+01:002018-06-03T21:16:05.410+01:00Lavender & Rhubarb Cake<h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIqpbQNocR1CXYm1X8AqTF4qK8hnTqfPguzNRA5lCtmYOtuU-AHa-WJ10FJZpRetBDLVtHCnvnOU6vnyqjHakULiNYiH7VKv7yx5wPjWP9LLrkOaL1ZjneXR6rsdR3D3uMuUA3kesigw/s1600/34344537_640631969074_265234545723310080_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIqpbQNocR1CXYm1X8AqTF4qK8hnTqfPguzNRA5lCtmYOtuU-AHa-WJ10FJZpRetBDLVtHCnvnOU6vnyqjHakULiNYiH7VKv7yx5wPjWP9LLrkOaL1ZjneXR6rsdR3D3uMuUA3kesigw/s320/34344537_640631969074_265234545723310080_n.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdM0FdKIO3VaAEb5jgHbvC0jeU4DYSmHtSlZjE9v5Yu8jeTMeSYwhF-m-UCipGxmCgmYuKSe1Teev_5X5RdYi2USDziIOmR240CA13U39QNn2wqeKjxVjRb5fIjLwfSx3-KRSGxLJ3Fs/s1600/34320713_640631999014_491890131825852416_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdM0FdKIO3VaAEb5jgHbvC0jeU4DYSmHtSlZjE9v5Yu8jeTMeSYwhF-m-UCipGxmCgmYuKSe1Teev_5X5RdYi2USDziIOmR240CA13U39QNn2wqeKjxVjRb5fIjLwfSx3-KRSGxLJ3Fs/s320/34320713_640631999014_491890131825852416_n.jpg" style="cursor: move;" width="320" /></a>Ingredients:</h3>
<br />
<h4>
Cake:</h4>
<div>
6 eggs</div>
<div>
pinch of salt</div>
<div>
175g caster sugar</div>
<div>
150g plain flour</div>
<div>
125g butter</div>
<div>
2 tsp lavender buds</div>
<div>
<br /></div>
<h4>
Filling:</h4>
<div>
8x foot long rhubarb stalks</div>
<div>
200g caster sugar</div>
<div>
50g butter</div>
<div>
1 heaped tbsp cornflour</div>
<div>
3 eggs</div>
<div>
red food colouring</div>
<div>
<br /></div>
<h3>
<br />Method:</h3>
<div>
<ol>
<li>Preheat oven to 160C.</li>
<li>Place the eggs, salt and sugar into a mixing bowl and whisk until there is lots of air in the mix and it almost stands in peaks.</li>
<li>Melt the butter and sieve the flour, then add them and the lavender buds to the mix, folding in gently.</li>
<li>Split the mix between 3 cake tins.</li>
<li>Bake for about 15 minutes, until golden brown and the skewer comes out clean.</li>
<li>Allow to cool for a few minutes before removing from the tins to cool completely.</li>
<li>Chop the rhubarb into centimetre slices and add to a pan with 50g caster sugar, place a lid on the pan and heat gently for 5-10 minutes, occasionally stirring, until the rhubarb is well stewed.</li>
<li>Sieve the stewed rhubarb to remove the pulp, you will need to push it through the sieve to maximise the juice you get from the fruit (ideally you require about 200ml).</li>
<li>Melt the butter in a clean saucepan.</li>
<li>Mix the cornflour with a little of the rhubarb juice. </li>
<li>Add the cornflour, rhubarb juice, lightly beaten eggs and sugar to the pan with the butter and heat gently, stirring constantly until the mixture thickens.</li>
<li>If necessary add some red food colouring to get the pink colour.</li>
<li>Allow the rhubarb curd to cool, then place the first layer of cake onto a plate, spread a third of the rhubarb curd on top, place a second cake on top, spread another third of the curd on top, add the final cake and spread the rest of the curd on top. Sprinkle with a few lavender buds for decoration & if available a sprig of lavender.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqg8VBPACkYxfdthJqKuBlOVg0Vh7AyLp5UumrGqnBH8pcUC5lxua6FJE3OlJh55taYKemmtkHJUGGRQTQ0JNWWF69iq-I68356iqerB4Ih_8G4wfVvjWHu0xnpWBN4nJkfngLCE1pvao/s1600/34188175_640631984044_1576186408459042816_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqg8VBPACkYxfdthJqKuBlOVg0Vh7AyLp5UumrGqnBH8pcUC5lxua6FJE3OlJh55taYKemmtkHJUGGRQTQ0JNWWF69iq-I68356iqerB4Ih_8G4wfVvjWHu0xnpWBN4nJkfngLCE1pvao/s320/34188175_640631984044_1576186408459042816_n.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5hNlWrz9QmTVIw3vb_D1patZlvwDg1G7X5SKa_I2QdOHjFbc-taoCsUTErF49bC9bMboXHn-OMG-ZnXwdbkagER5QU8rnALGc7OTEk5FKC9w0NhhEYTJ5mIipA2z61IsXUUH2yzQoew/s1600/34395367_640631929154_2496414457643663360_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5hNlWrz9QmTVIw3vb_D1patZlvwDg1G7X5SKa_I2QdOHjFbc-taoCsUTErF49bC9bMboXHn-OMG-ZnXwdbkagER5QU8rnALGc7OTEk5FKC9w0NhhEYTJ5mIipA2z61IsXUUH2yzQoew/s320/34395367_640631929154_2496414457643663360_n.jpg" width="320" /></a></div>
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<br />Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-59288896024856720982018-05-18T00:00:00.000+01:002018-05-18T23:34:02.385+01:00Naan Bread<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-ZYZVzRrqEnrvLcQAFFAO4AcJO0tFBTQCVJV-Z-wMpDX5kKaoigPpPjtDNcadiHQT0Onsj6ypOvBO1j02yOtubIRiQf3xMJ4YeA6hACMPIj0B4zNaK4O6Ws2T7gu-ztJV6lWs6-yqcc/s1600/32887319_640040883614_3880224350292410368_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-ZYZVzRrqEnrvLcQAFFAO4AcJO0tFBTQCVJV-Z-wMpDX5kKaoigPpPjtDNcadiHQT0Onsj6ypOvBO1j02yOtubIRiQf3xMJ4YeA6hACMPIj0B4zNaK4O6Ws2T7gu-ztJV6lWs6-yqcc/s320/32887319_640040883614_3880224350292410368_n.jpg" width="240" /></a></h4>
<h4>
<br /></h4>
<h4>
<br /></h4>
<h4>
Ingredients:</h4>
200g Greek yoghurt<br />
1/2 tsp salt<br />
200ml water<br />
500g self-raising flour<br />
olive oil for brushing<br />
<br />
<br />
<br />
<br />
<br />
<h4>
Method:</h4>
<br />
<ol>
<li>Put yoghurt & salt in a bowl, add the water & mix well.</li>
<li>Add the flour and mix til forms a dough, then knead it to make it smooth.</li>
<li>Cut the dough into 8-10 pieces.</li>
<li>Roll out the dough until it is about 0.5cm thick into a round or oval shape.</li>
<li>Heat frying pan over a medium heat.</li>
<li>Brush one side with oil & place that side face down in the pan.</li>
<li>Brush the other side of the naan with oil.</li>
<li>Cook for 1-2 mins either side until golden brown, puffed up & cooked through.</li>
</ol>
<div>
<br /></div>
<div>
Enjoy with a tasty curry or kebab</div>
<div>
<br /></div>
<div>
<br /></div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-38285813472169206452018-05-11T00:00:00.000+01:002018-05-20T22:00:01.862+01:00Slow Cooked Lentil Ragu<h4>
Ingredients:</h4>
<div>
2 onions</div>
<div>
2 carrots</div>
<div>
3 celery stick</div>
<div>
2 red peppers</div>
<div>
200g dried red lentils</div>
<div>
200g dried green lentils</div>
<div>
3 tins chopped tomatoes</div>
<div>
100g tomato puree</div>
<div>
700ml vegetable stock (made with 2 OXO cubes)</div>
<div>
2 tbsp vegetarian Worcestershire sauce</div>
<div>
2 tbsp mixed herbs</div>
<div>
<br /></div>
<h4>
Method:</h4>
<div>
<ol>
<li>Chop onions, carrots & celery into chunks.</li>
<li>Add all the ingredients to the slow cooker and stir together.</li>
<li>Cook on low for 5-7 hours until the lentils are cooks and the sauce is thick.</li>
</ol>
<div>
<br /></div>
<div>
Occasionally extra liquid may need to be added before the end of the cooking time. If there is too much liquid, you can leave the lid off for the last hour to allow some excess water to boil off.</div>
</div>
<div>
<br /></div>
<div>
Ideal to serve with rice or pasta or jacket potatoes. Great sauce for a lasagne too.</div>
<div>
<br /></div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-9226227498307959162018-03-23T00:00:00.000+00:002018-03-23T00:00:36.677+00:00Bakewell Tart<h4>
Ingredients:</h4>
<div>
250g puff pastry (shop bought or have a go at making your own <a href="http://ruthhogan.blogspot.co.uk/2014/06/easy-puff-pastry.html" target="_blank">HERE</a>)</div>
<div>
<br /></div>
<div>
1 heaped tbsp raspberry, strawberry or cherry jam</div>
<div>
125g butter</div>
<div>
125g caster sugar</div>
<div>
100g ground almonds</div>
<div>
25g plain flour</div>
<div>
1 egg, beaten</div>
<div>
half a dozen glace cherries or almond slices for decorating</div>
<div>
<br /></div>
<h4>
Method:</h4>
<div>
<ol>
<li>Preheat oven to 180C.</li>
<li>Roll the pastry into a round to line your baking tin or flan dish (15-20cm in diameter is perfect). You will want to line the bottom & sides.</li>
<li>Place the pastry into the tin, pressing into & up the sides of the tin.</li>
<li>Place a piece of greaseproof paper onto the pastry & place your baking beans/weights on top (also know as baking blind).</li>
<li>Place in the oven for 15-20 minutes.</li>
<li>Meanwhile, melt the butter in a pan.</li>
<li>Mix together the ground almonds, plain flour & caster sugar in a bowl. </li>
<li>Add the butter & beaten egg & mix well.</li>
<li>Once your pastry base is removed from the oven, remove the greaseproof paper & baking beans, allow to cool for 5 minutes. </li>
<li>Reduce the oven heat to 160C.</li>
<li>Add the filling & decorate the top with excess pastry, glace cherries & sliced almonds.</li>
<li>Bake in the oven until firm & golden brown, approx 45 minutes to an hour.</li>
</ol>
</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-36558359211069955572018-03-16T00:00:00.000+00:002018-03-18T22:01:26.192+00:00Homemade Baked Beans<h4>
Ingredients:</h4>
4x 400g tins of haricot beans (can also be made with any other types of tinned beans)<br />
4 bay leaves<br />
2 onions, finely sliced<br />
4 cloves of garlic, crushed<br />
2 carrots, grated<br />
300ml vegetable stock (made mine with 1 veg OXO cube)<br />
2 x 400g tins of chopped tomatoes<br />
2 tbsp soy sauce<br />
1 tsp paprika<br />
pinch of ground cloves<br />
black pepper<br />
1 tsp black treacle<br />
<br />
<h4>
Method:</h4>
<div>
<ol>
<li>Put all the ingredients into the slow cooker.</li>
<li>Mix together well & cook on low for 8 hours or on high for 4 hours.</li>
</ol>
<div>
NB If you make a huge batch you can freeze in portions.</div>
</div>
<div>
<br /></div>
<div>
This recipe is soooo simple but yet as delicious if not more delicious than tinned baked beans.</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-41190626612437032562018-03-09T00:00:00.000+00:002018-03-18T22:13:48.602+00:00Vegan Chocolate Orange Brownie<h4>
Ingredients:</h4>
<div>
250g plain flour</div>
<div>
350g demerara sugar</div>
<div>
65g cocoa powder</div>
<div>
1 tsp baking powder</div>
<div>
1 tsp salt</div>
<div>
250ml water</div>
<div>
250ml vegetable oil</div>
<div>
12 drops of orange essential oil</div>
<div>
<br /></div>
<h4>
Method:</h4>
<div>
<ol>
<li>Preheat oven to 180C.</li>
<li>In a bowl mix together flour, sugar, cocoa powder, baking powder & salt.</li>
<li>Pour in water, vegetable oil & orange essential oil & mix well.</li>
<li>Spread into a baking tin.</li>
<li>Bake for 25-30 minutes.</li>
<li>Allow to cool before cutting into squares.</li>
</ol>
</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-15248922022029739052018-03-02T00:00:00.000+00:002018-03-18T22:09:37.081+00:00Vegan Mint Chocolate Brownies<h4>
Ingredients:</h4>
<div>
250g plain flour</div>
<div>
350g demerara sugar</div>
<div>
65g cocoa powder</div>
<div>
1 tsp baking powder</div>
<div>
1 tsp salt</div>
<div>
250ml water</div>
<div>
250ml vegetable oil</div>
<div>
6 drops of peppermint essential oil</div>
<div>
<br /></div>
<h4>
Method:</h4>
<div>
<ol>
<li>Preheat oven to 180C.</li>
<li>In a bowl mix together flour, sugar, cocoa powder, baking powder & salt.</li>
<li>Pour in water, vegetable oil & peppermint essential oil & mix well.</li>
<li>Spread into a baking tin.</li>
<li>Bake for 25-30 minutes.</li>
<li>Allow to cool before cutting into squares.</li>
</ol>
</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-15110242009399228522017-10-30T23:33:00.000+00:002017-10-30T23:33:46.144+00:00Journey to Vegetarianism leading to VeganismIn Spring 2016, my husband was talking to his brother who was on a journey to veganism and he shared a documentary with my husband called Cowspiracy.<br />
<br />
Here's the link to the short 15 minute version & also the full documentary:<br />
<a href="https://www.youtube.com/watch?v=dSjE8xw_-Dg" target="_blank">Cowspiracy 15 minute version</a><br />
<a href="https://www.youtube.com/watch?v=dSjE8xw_-Dg" target="_blank">Cowspiracy Full Documentary</a><br />
<br />
It talks about the impact on the environment by eating meat and dairy, it really struck us that we needed to change our diets and our families diet to do something to help the impact on our planet. Since watching the documentary we have been trying to reduce our impact on the earth through our diet and also the way which we shop.<br />
<br />
<h4>
Eating</h4>
<div>
We are heading towards veganism - we started this journey by researching and then became completely vegetarian in summer 2016. We have noticed some wonderful health benefits to vegetarianism and actually surprisingly have not missed eating meat at all. Once, we were comfortable with vegetarianism we have started to try to reduce the amount of dairy products we consume, mainly cutting out one by one. We're not quite completely vegan yet, but we're making good headway to being completely dairy free in our house.</div>
<br />
<h4>
Shopping</h4>
<div>
We try to buy things locally, so we buy fruit and vegetables from a local farm shop who deliver a mixed fruit and vegetable box fortnightly directly to our door.</div>
<div>
We buy as much as we can of our store cupboard shopping in bulk from a local ethical & co-operative wholesalers.</div>
<div>
We do still buy some things from supermarkets but try not to shop at the big multinational companies ie Asda, Tesco, etc. Living in Bradford we get shopping from Morrisons as they're based in our city, so it promotes local jobs & employment, but the amount we spend in Morrisons has reduced significantly from a few years ago.</div>
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<br />Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-24697495716426290052017-10-13T00:16:00.000+01:002017-10-15T21:10:32.883+01:00Coming Soon . . . Essencia by Ruth<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmwooFAg9EdxU7n3DaaLInVMJpUJNg2PqOSsw0BYNVcyVRfg7WJrH8QvQ3xB2FcxlBtFSezWklAgqIZFNuCCJdQX6FGHXYbMPmRly4NuRAbAF5gx6JOfXDgLNvyA70wmklHObxTmZ8qI/s1600/Essencia+by+Ruth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmwooFAg9EdxU7n3DaaLInVMJpUJNg2PqOSsw0BYNVcyVRfg7WJrH8QvQ3xB2FcxlBtFSezWklAgqIZFNuCCJdQX6FGHXYbMPmRly4NuRAbAF5gx6JOfXDgLNvyA70wmklHObxTmZ8qI/s1600/Essencia+by+Ruth.jpg" /></a></div>
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Essencia is Portuguese for essence & means:</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li style="text-align: left;">Nature</li>
<li style="text-align: left;">Soul</li>
<li style="text-align: left;">Being</li>
<li style="text-align: left;">Lifeblood</li>
</ul>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
For some time, I've been on a journey to chemical-free living, ethical shopping and how can we help our environment through what we eat. I really feel I want to share this journey with you through my new venture . . . . ESSENCIA by Ruth!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The different aspects to this journey are:</div>
<div style="text-align: left;">
<ul>
<li>learning about pure essential oils & their natural benefits to our bodies</li>
<li>being aware of what we eat & what we choose to eat especially in relation to vegetarianism and veganism</li>
<li>chemical-free living in keeping us and our houses clean</li>
</ul>
</div>
<br />
<br />
I will be sharing about my journey by:<br />
<br />
<ul>
<li>running classes online & in person</li>
<li>running make & take parties</li>
<li>selling products which are ethical & benefit the environment</li>
<li>sharing recipes</li>
</ul>
<div>
<br /></div>
<div>
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Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-24001326785557185352017-10-06T00:00:00.000+01:002017-10-07T23:04:30.099+01:00Carrot & Coriander Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
<br />
<br />
<h4>
Ingredients:</h4>
600-700g carrots, peeled & sliced<br />
1 onion, finely chopped<br />
Olive oil<br />
Bunch of fresh coriander<br />
1 large potato, chopped into chunks<br />
3 stems of celery (optional), sliced<br />
500-750ml vegetable stock (I make with 2 veg OXO cubes)<br />
1 tbsp ground coriander<br />
Pinch of cumin<br />
<br />
<h4>
Method:</h4>
<br />
<ol>
<li>Heat the oil gently in a large pan & fry the onion until soft.</li>
<li>Add the carrots & celery to the pan & fry for a few minutes.</li>
<li>Add all the other ingredients to the pan, bring to the boil and simmer for about 30 minutes.</li>
<li>Allow the soup to cool for 10-15 minutes, then blend the soup to a puree.</li>
</ol>
<div>
<br /></div>
<div>
Serve with some warm crusty bread.</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-73171738368741507322017-09-29T00:00:00.000+01:002017-10-07T22:53:06.036+01:00Lemon Honey Popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
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<br />
<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmijQ04SWI8W4UVPalQiceOAX5Ip6p0RTH6W1O57zLx7v0WVg6lz4dhT2jFL_3vRBPd3YN0TpepyWTIJKwHQdCRhSkTIBV0aSP3pTuxiNsaimUNoJxFDW6dBNz5hkj-5bRB6nQ32f9EJ0/s1600/Lemon+Popcorn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmijQ04SWI8W4UVPalQiceOAX5Ip6p0RTH6W1O57zLx7v0WVg6lz4dhT2jFL_3vRBPd3YN0TpepyWTIJKwHQdCRhSkTIBV0aSP3pTuxiNsaimUNoJxFDW6dBNz5hkj-5bRB6nQ32f9EJ0/s320/Lemon+Popcorn.jpg" width="240" /></a></h4>
<h4>
</h4>
<h4>
Ingredients:</h4>
Popcorn<br />
1 tbsp olive oil<br />
3-4 drops of Young Living Lemon essential oil (can also use lime or orange)<br />
1 tsp runny honey<br />
<br />
<h4>
</h4>
<h4>
Method:</h4>
<div>
<ol>
<li>Heat the oil gently in the bottom of a pan (must be a pan with a lid). Once the bottom of the pan is covered with oil, put enough popcorn in to cover the bottom of the pan & place the lid on the pan.</li>
<li>Watch and wait until the corn begins popping & once it has finished turn the heat off & place in a large mixing bowl.</li>
<li>Mix the oil with the honey on a teaspoon and mix through the popcorn until evenly coated.</li>
</ol>
<div>
<br /></div>
</div>
<div>
Great to eat with a good film!<br />
<br />
NB I use Young Living Essential Oil due to it's known high quality grade & assurance that it is 100% pure essential oil, so completely safe to ingest. Other oils may not be safe to ingest.<br />
<br /></div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-2878290761792630502017-09-16T07:14:00.001+01:002017-09-16T07:14:17.414+01:00Journal<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWg-p4XZiuaIWE6ah2PEAGwMGRCYEkghpV0v9304AI2V_xm4a2VtFYOZAvX_VaU6BpcQtr6CwDzklZeHlZAZmV5Gjtmf_1yq0O68IZGtwkqf1DI9NRpbWseOa2hDsRh_Ax5qsRDOaZhM/s640/blogger-image-1572466402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWg-p4XZiuaIWE6ah2PEAGwMGRCYEkghpV0v9304AI2V_xm4a2VtFYOZAvX_VaU6BpcQtr6CwDzklZeHlZAZmV5Gjtmf_1yq0O68IZGtwkqf1DI9NRpbWseOa2hDsRh_Ax5qsRDOaZhM/s640/blogger-image-1572466402.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Just noticed this quote on the front my journal...</div><div class="separator" style="clear: both;">...why had I not seen this before?</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">It may soon be time for me to take that leap into the oceans of the unknown that need discovering! </div>Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-34992276540824128872017-09-15T00:00:00.000+01:002017-09-15T00:00:28.457+01:00Mint, Pea & Halloumi Pearl Barley Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
<br />
<br />
I love pearl barley and did you know it's just as good for you as the "superfoods" grain quinao, the difference is usually in the price! Pearl barley is really cheap to buy and is great to use in soups & stews and also as a replacement for risotto rice.<br />
<br />
<h4>
Ingredients:</h4>
2 small/medium onions, chopped<br />
2 garlic cloves, crushed<br />
olive oil<br />
2 lemons, zested & juiced<br />
200g pearl barley, rinsed<br />
700ml vegetable stock (made with 2 OXO cubes)<br />
250g halloumi, sliced<br />
small handful of fresh mint, chopped<br />
black pepper<br />
400g frozen peas<br />
<br />
<h4>
Method:</h4>
<div>
<ol>
<li>Heat a tbsp oil in a pan, fry the onions for a few minutes.</li>
<li>Add the garlic and lemon zest and fry for another minute.</li>
<li>Add the pearl barley and the stock, bringing the pan to simmer with a lid on.</li>
<li>Allow to simmer for about 30 minutes.</li>
<li>Whilst the pearl barley is cooking, marinade the halloumi in the lemon juice, chopped mint, black pepper and tbsp olive oil.</li>
<li>After 30 mins remove the lid of the pan and add the frozen peas and the marinade from the halloumi, allow to simmer for another 5 mins.</li>
<li>Whilst the peas are cooking, heat some oil in a frying pan and brown both sides of the sliced halloumi. </li>
<li>Serve the pearl barley stew in a bowl with the halloumi slices on top.</li>
</ol>
<div>
<br /></div>
</div>
<div>
DELICIOUS!</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-20050410847444997772017-08-18T00:00:00.000+01:002017-09-14T22:50:55.575+01:00Chive & Mint Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
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<br />
A dish that is great to go with a BBQ or as part of a fork buffet.<br />
<br />
<h4>
Ingredients:</h4>
2kg new potatoes<br />
2 red onions, sliced thinly<br />
bunch of chives, chopped<br />
3 large stalks of mint, chopped<br />
2 tbsps of mayonnaise<br />
3 tbsps of olive oil<br />
pepper<br />
1 tsp of mustard powder<br />
<br />
<h4>
Method:</h4>
<div>
<ol>
<li>Half the potatoes and place in pan of water, bringing to the boil.</li>
<li>Simmer for 20 mins or until soft but firm.</li>
<li>Whilst potatoes are cooking, prepare the dressing - place the mayonnaise, olive oil, mustard powder and black pepper in a large bowl and mix well. Add the onions and herbs and mix well.</li>
<li>When potatoes are cooked, drain and rinse with cold water.</li>
<li>Add the potatoes to the dressing and mix until the potatoes are evenly covered with the dressing.</li>
</ol>
<div>
<br /></div>
<div>
Serve either warm or chilled as part of a buffet or BBQ.</div>
</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-20197761084590245972017-08-11T00:00:00.000+01:002017-08-14T23:12:33.282+01:00Pear Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
<br />
<br />
<h4>
Ingredients:</h4>
<div>
2 kg of fruit, consisting of 2 peaches, 2 plums, 2 apples & the rest pears, peeled and cored</div>
<div>
2 oranges, zested & juiced</div>
<div>
1 kg jam sugar</div>
<div>
750 ml water</div>
<div>
<br /></div>
<h4>
Method:</h4>
<div>
<ol>
<li>Place 2-3 plates in the fridge.</li>
<li>Preheat oven to 140C.</li>
<li>Place all the prepared fruit, orange zest & juice and the water into a large pan.</li>
<li>Simmer until the pears are soft.</li>
<li>Meanwhile wash the jars in warm soapy water & then place face down in the oven to dry & sterilise.</li>
<li>Add the sugar & continue to simmer on a low/medium heat until the sugar has dissolved.</li>
<li>Turn up the heat & allow to boil hard for 10-15 minutes.</li>
<li>Test for a set, by drizzling some of the jam onto a cold plate from the fridge. Place the plate in the fridge for 2 mins. After 2 mins run your finger over the jam & if it leave a crinkly track then it is ready for putting into the jars. If it is still runny then continue to boil, checking it every few minutes.</li>
<li>Once ready put into the jars & seal.</li>
<li>Store in a cool, dark place until ready to use, then refrigerate.</li>
</ol>
</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-61834713261661429372017-08-05T00:00:00.000+01:002017-08-14T23:03:27.425+01:00Early First Blackberries<div style="text-align: center;">
Blackberry picking the first weekend of August in Yorkshire is unheard of, usually it's the bank holiday or even September before it's time for the first fruits.</div>
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<div style="text-align: center;">
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</div>
<div>
<div style="text-align: center;">
Here's our first crop & the bush is heaving with green ones & more flowers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGTT_3BeaXbKLTOAT2etRA6EAPgYEnKMG8C-uRgTnKMfWhHFQRJmdOXyNgA2sqESKoqxRWnJFNHw6NH5nOsagXnZy3lrVkPJ6yLfZ8WkNbiYFSxBj69lBIZ98pcTTmub4L0QA6k0NuNk/s640/blogger-image-725440415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGTT_3BeaXbKLTOAT2etRA6EAPgYEnKMG8C-uRgTnKMfWhHFQRJmdOXyNgA2sqESKoqxRWnJFNHw6NH5nOsagXnZy3lrVkPJ6yLfZ8WkNbiYFSxBj69lBIZ98pcTTmub4L0QA6k0NuNk/s640/blogger-image-725440415.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKffi8_BAgTncEjrjgxgHNBN3vLQ_U0Y37cwK1JtVXYdGeHNaEMJvIBOPfR1EP2ISjTaYwQglAZWsmuXyVNmn502bQx8HAu9P9yYMKBo-bwj6lCMCbTJJf2pF_NKGelVqyw-97_fLypE/s640/blogger-image--1748705152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKffi8_BAgTncEjrjgxgHNBN3vLQ_U0Y37cwK1JtVXYdGeHNaEMJvIBOPfR1EP2ISjTaYwQglAZWsmuXyVNmn502bQx8HAu9P9yYMKBo-bwj6lCMCbTJJf2pF_NKGelVqyw-97_fLypE/s640/blogger-image--1748705152.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREMAy6GrV1o2mDmQw9K2YrfvVFmLrvKEdcSOq0WFZY6FBjIEghg9bwPXxQsrkw4WbE78siZZq7_lI1rsy73wNd83T95GlXSt0PNzPzZdgHoM6lxb5qZzHMt8ZRgC4BAcULs6u4JWNCgI/s640/blogger-image--812328674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREMAy6GrV1o2mDmQw9K2YrfvVFmLrvKEdcSOq0WFZY6FBjIEghg9bwPXxQsrkw4WbE78siZZq7_lI1rsy73wNd83T95GlXSt0PNzPzZdgHoM6lxb5qZzHMt8ZRgC4BAcULs6u4JWNCgI/s640/blogger-image--812328674.jpg" /></a></div>
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<div style="text-align: center;">
Think it'll be a bumper harvest this year....</div>
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Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-21983004035728821902017-08-04T00:00:00.000+01:002017-08-04T00:00:21.842+01:00Potato & Spinach Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
<br />
<h4>
Ingredients:</h4>
1 kg potato, chopped into inch cubes<br />
1 small swede, peeled & chopped<br />
2 carrots, peeled & chopped<br />
200g spinach<br />
handful of grated cheese<br />
500ml vegetable stock (made with 2 OXO cubes)<br />
black pepper<br />
<br />
<h4>
Method:</h4>
<div>
<ol>
<li>Preheat oven to 180C.</li>
<li>Parboil the potatoes in boiling water for about 5 minutes.</li>
<li>Part steam the vegetables also for about 5 minutes until they begin to soften slightly.</li>
<li>Place the potatoes into an ovenproof dish, with the softened vegetables, spinach and cheese and mix together well.</li>
<li>Pour over the vegetable stock.</li>
<li>Place in the oven for 30-45 minutes until the potatoes & vegetables have softened & cooked through.</li>
</ol>
<div>
<br /></div>
</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-51048940529939322142017-07-28T00:00:00.000+01:002017-07-31T23:25:33.439+01:00Handmade Coleslaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
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<h4>
Ingredients:</h4>
<div>
1/2 white cabbage, shredded</div>
<div>
4 carrots, peeled & grated</div>
<div>
1 small red onion or 1/2 a large red onion, sliced finely</div>
<div>
6 tbsp mayonnaise</div>
<div>
1 tsp mustard powder</div>
<div>
2 tbsp lemon juice</div>
<div>
black pepper</div>
<div>
<br /></div>
<h4>
Method:</h4>
<div>
<ol>
<li>Place the prepared vegetables in a large bowl and mix well.</li>
<li>Add the mayonnaise, mustard & lemon juice and again stir well to coat everything in the dressing.</li>
<li>Chill & serve fresh from the fridge.</li>
</ol>
<div>
NB Will survive a few days in the fridge before being used but best fresh.</div>
</div>
<div>
<br /></div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-74462502069365392182017-07-21T00:00:00.000+01:002017-07-21T00:00:06.025+01:00Vegetarian Herby Bean Hotpot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
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<h4>
<br /></h4>
<h4>
Ingredients:</h4>
<div>
<br /></div>
4 large potatoes, sliced<br />
2 onions, finely chopped<br />
2 large carrots, sliced<br />
1 tin chopped tomatoes<br />
1 tin of baked beans<br />
1 tin of kidney beans, drained<br />
2 tbsp tomato puree<br />
1 tbsp mixed herbs<br />
1 handful of grated cheese<br />
1 tbsp olive oil<br />
<br />
<h4>
Method:</h4>
<div>
<ol>
<li>Preheat oven to 180C.</li>
<li>Place the sliced potatoes in a pan of boiling water & simmer for 5 minutes to allow the potatoes to soften.</li>
<li>Heat the oil gently in a pan & fry the onion softly, until soft.</li>
<li>Add the carrots to the pan & fry for a few minutes.</li>
<li>Add the tins of tomatoes, baked beans, kidney beans, tomato puree and mixed herbs to the pan with the onion and carrot.</li>
<li>Heat the pan until the mixture is simmering, allow to simmer for 15 minutes.</li>
<li>Place into the bottom of an oven proof dish and arrange the sliced potatoes on top.</li>
<li>Sprinkle the grated cheese on top of the potatoes.</li>
<li>Place in the oven for 30 minutes until the cheese and potatoes on top are golden brown.</li>
</ol>
</div>
<br />Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-15319768623393501222017-07-14T00:00:00.000+01:002017-10-10T22:20:56.894+01:00Roasted Peppers, Tomato & Goats Cheese Sliders<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s1600/foody-friday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvyYXDGC742k6waVBlUbDg9SkqNxaZypqUtMVEYrhVuCPpMRjL9PHHXs6BBD1UTmo95Bksmqyne9vAA1TOPHiZHIFgTQK0-762GPqFpOfMldmEc47aH4Y3oLV3CV4YzZSA2oFWsmHgZs/s640/foody-friday.jpg" width="640" /></a></div>
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<br />
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge83Q7rWiQp7w_2T4F3-eAcKnaJNTRDVEhVBrtjvtR1PiYKCEOiGBMXUtp08XSubfwFqBSNAEoS0XixaDyoqI7CJpDTBJrEzuYmtYu7MpTyQ8oh_QIT0RZurltQT3MgvO2Pz0Zy71IY_A/s640/blogger-image--1758121833.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge83Q7rWiQp7w_2T4F3-eAcKnaJNTRDVEhVBrtjvtR1PiYKCEOiGBMXUtp08XSubfwFqBSNAEoS0XixaDyoqI7CJpDTBJrEzuYmtYu7MpTyQ8oh_QIT0RZurltQT3MgvO2Pz0Zy71IY_A/s400/blogger-image--1758121833.jpg" width="400" /></a>
Ingredients:</h3>
6 bread cakes or bread baps or bread rolls (depending on which area of the country you reside in!)<br />
Jar of roasted peppers, chopped<br />
Goat's cheese, crumbled<br />
Slices of edam cheese<br />
1 egg for glazing<br />
Handful of grated cheese<br />
<h4>
Tomato sauce:</h4>
1 tin of chopped tomatoes<br />
1 clove of garlic, crushed<br />
1 tbsp dried basil<br />
<br />
<br />
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4pCTxvBpNwJ6VXdCznlT4b5ien8wvsm6bYYyQUSvF5SLt_q3ni8BNME4vT7TE5hhebH5eXFSfdCJH-9N503HLdOsBCpOQQexC-2YW2m516MCE7ikccv5i3V3333uJtm1tvwSsPkRIVo/s640/blogger-image-1447820807.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4pCTxvBpNwJ6VXdCznlT4b5ien8wvsm6bYYyQUSvF5SLt_q3ni8BNME4vT7TE5hhebH5eXFSfdCJH-9N503HLdOsBCpOQQexC-2YW2m516MCE7ikccv5i3V3333uJtm1tvwSsPkRIVo/s400/blogger-image-1447820807.jpg" width="300" /></a></h3>
<h3>
</h3>
Method:<br />
<div>
<ol>
<li>Preheat oven to 180C.</li>
<li>Make tomato sauce: place tin of tomatoes, garlic & basil in a pan & rapidly simmer to reduce to a nice thick sauce.</li>
<li>Cut the bread rolls in half and line the bottom of an oven proof dish with the bottoms of the bread rolls.</li>
<li>Place cheese slices over the bread rolls.</li>
<li>Spread the tomato sauce on top of the cheese slices.</li>
<li>Sprinkle over the chopped peppers and goats.</li>
<li>Place the top of the bread rolls back on.</li>
<li>Glaze the top with the beaten egg and sprinkle some grated cheese on top.</li>
<li>Place in the preheated oven for approximately 30 minutes or until the tops of the bread rolls are golden brown.</li>
</ol>
<div>
<br /></div>
<div>
Serve with some green salad for a light lunch bite.<br />
<br />
<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HF0XR5n2-_3PfIujV994KoGljNMg15VMgZ2j7MhgfNxEqK3t9gVtTWvIc3eOCJq089KerUp-_FN5RWtn8mgrzHQZRl5rC4yh1pQfNNhPmyWctfR3NqT13w7APlXaV_wGiybCJR9eRu4/s640/blogger-image-442024690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HF0XR5n2-_3PfIujV994KoGljNMg15VMgZ2j7MhgfNxEqK3t9gVtTWvIc3eOCJq089KerUp-_FN5RWtn8mgrzHQZRl5rC4yh1pQfNNhPmyWctfR3NqT13w7APlXaV_wGiybCJR9eRu4/s400/blogger-image-442024690.jpg" width="400" /></a></div>
<br /></div>
</div>
Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-48082359727391310512017-05-25T22:40:00.000+01:002017-05-25T22:40:45.481+01:00New Adventure Wheels<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH6eP_107o7WFUOgeMXZ6gsQzJ0iB94WeLl9QaUvhSdg48sLs3vSqzdqLAicMx2zD8wuftf_PhlsGz3jv8DEs4WJtx7Eao65yjzSl6aXAyMjNlE-sLIYzuHSsJ_X9d2bDlm7bYwyj-wk/s640/blogger-image--1281293990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH6eP_107o7WFUOgeMXZ6gsQzJ0iB94WeLl9QaUvhSdg48sLs3vSqzdqLAicMx2zD8wuftf_PhlsGz3jv8DEs4WJtx7Eao65yjzSl6aXAyMjNlE-sLIYzuHSsJ_X9d2bDlm7bYwyj-wk/s640/blogger-image--1281293990.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicKLFZzYXK-iYpYZJObLXelPeKMzrgzwSuwEiMJXB5t3hCVYZbrCEnDvVRwdUlcYpmx7oj5xYS5gPXrZaCadbof7vsARjvo_4hTGo3-M9x4Ag4vZBsMoedy2hfwcavrLQDxom1CzyKL4/s640/blogger-image-353412529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicKLFZzYXK-iYpYZJObLXelPeKMzrgzwSuwEiMJXB5t3hCVYZbrCEnDvVRwdUlcYpmx7oj5xYS5gPXrZaCadbof7vsARjvo_4hTGo3-M9x4Ag4vZBsMoedy2hfwcavrLQDxom1CzyKL4/s640/blogger-image-353412529.jpg" /></a></div>
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In memory of Oma</div>
<br />Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-33454480250453836762017-05-15T10:52:00.001+01:002017-05-15T10:52:40.572+01:00Nappy Changing Mat<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0dAoot3GlPHay80AUlD6m9qGFgXqTQK2H1C3J2L7YL6wzSSHVLT-hbzMBF-EHLGjpeSsKKpxXFLR9SatdteuRy90kQS8pRl_sAIrqcHze5stF-j9AniFEBitq0SeWFN0EckwWc5i0bzg/s640/blogger-image-199796020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0dAoot3GlPHay80AUlD6m9qGFgXqTQK2H1C3J2L7YL6wzSSHVLT-hbzMBF-EHLGjpeSsKKpxXFLR9SatdteuRy90kQS8pRl_sAIrqcHze5stF-j9AniFEBitq0SeWFN0EckwWc5i0bzg/s640/blogger-image-199796020.jpg"></a></div><br></div><div><br></div>My kids seem to destroy the plastic nappy changing mats that you buy from Boots or Mothercare or the supermarket & I get fed up of buying them new ones, so the challenge was there to make something difficult for them to destroy. When you have 2 in nappies it gets a lot of use as well.<div><br></div><div>Let's see how this goes...</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxwt8ULyje9iGFgMrHVmIGGm_Jxx6OQavWD3hXwH3AslrYeUm6JBfEJiLnjeqzRUPvq3PVHEZD1b3um7_9Vv3btEnq1NYeWrIxDXJRvDTfiKJr57QqCkdyddKxI5rVo0YECk8Jy_USsc/s640/blogger-image--1503512540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxwt8ULyje9iGFgMrHVmIGGm_Jxx6OQavWD3hXwH3AslrYeUm6JBfEJiLnjeqzRUPvq3PVHEZD1b3um7_9Vv3btEnq1NYeWrIxDXJRvDTfiKJr57QqCkdyddKxI5rVo0YECk8Jy_USsc/s640/blogger-image--1503512540.jpg"></a></div><br></div><div>My eldest came with me to choose the fabric, so after I'd finished it I couldn't get him off it, he wanted to lay on it all afternoon.</div>Ruthhttp://www.blogger.com/profile/01260341414754524244noreply@blogger.com0tag:blogger.com,1999:blog-6877023846618133549.post-29231965039639570392017-05-13T23:51:00.001+01:002017-05-13T23:51:53.189+01:00Spiderman Cafetiera Cosy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAQZfXOZvo-L2Cz7UFOVhDxk1jqqJ1bTJZcruwDOkWM9VNKKe0pXZLwzwpLhCMaL9QsdqbP9eLBV6CAgDhQq2eRLoPi89hFQPrDm2UXcDotnz-u91BjZ_c8wny8J-PQOwqETGTD1628g/s1600/creative-corner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAQZfXOZvo-L2Cz7UFOVhDxk1jqqJ1bTJZcruwDOkWM9VNKKe0pXZLwzwpLhCMaL9QsdqbP9eLBV6CAgDhQq2eRLoPi89hFQPrDm2UXcDotnz-u91BjZ_c8wny8J-PQOwqETGTD1628g/s640/creative-corner.jpg" width="640" /></a></div>
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My husband wanted a cafetiere cosy to keep his morning coffee warm a little longer, so my challenge was set!</div>
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(Excuse some of the stitching it was a challenge & it's not exactly neat for the first attempt!)</div>
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