Wednesday, 30 March 2016

Kitchen Transformation

We've got a bit of work done to 
our dining area.
As you can see, my kitchen is in a bit of a state...
so no cooking for the next few days!

The wall came tumbling down!
Not really...
just the plasterboard getting ripped off
hasn't got the same ring to it... less drama..

two become one
the boot room and the dining area has merged

Monday, 28 March 2016

Sweet Chilli Salmon and Noodles

Sweet Chilli Salmon and Noodles

3 skin-on salmon fillets
1 tsp vegetable oil
400g fresh egg noodles 
200g sugar snap peas
2 spring onions
2 tsp toasted sesame seed

the marinade:
2 tbsp thai-style sweet chilli sauce
1 clove garlic, finely minced
1 tsp grated ginger
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp teriyaki sauce
2 tsp rice vinegar

In a bowl, mix together all the ingredients for the marinade.
Coat the salmon pieces with the marinade.
Leave it to marinate for an hour in the bowl covered with cling film.

Heat oven to 190C. 
Line a baking tray with parchment and put the salmon, skin-side down. 
Bake the salmon for 8 -10 minutes until just cooked.
 Heat oil in a large frying pan and cook the snap peas with a little water 
until tender but still with some bite. 
Stir in the leftover marinade and noodles to heat through. 
Adjust seasoning accordingly.
Divide the noodles between 3 plates and top with the salmon.
Sprinkle some chopped spring onions and toasted sesame seeds

Saturday, 26 March 2016

Eggs Colombian

We've been having fresh free-range duck eggs and I'm loving it!

The ducks have been laying eggs quite consistently for the last couple of months.
Can't remember the last time I bought eggs from the shop.

Here's an easy, honest to goodness breakfast dish
for you to try...

Eggs Colombian
Huevos Pericos
Scrambled Eggs with Tomato and Spring Onions

2 tsp olive oil
1 tomato, diced
2 stalks spring onions, white and green parts, sliced thin
4 duck eggs, beaten with fork
salt and pepper 
3 whole wheat tortillas

Heat the oil until hot over a high heat. 
Add the spring onion and tomato and a bit of salt and pepper. 
Saute until the tomato is broken down, stirring often, about 3 minutes. 
 Add the eggs and scramble. Cook until just set.

Lay the tortillas on a flat surface. 
Divide the eggs evenly between tortillas laying them in a strip from one side of the tortilla.
Pull the bottom of the tortilla up over the eggs, tuck the tortilla into the egg. 
Cut the rolls into halves.

Thursday, 24 March 2016

Girlie Time

Elsa will be home for the holidays.
She decided to spend 3 weeks of her holiday with us
despite her hectic schedule and her oncoming exams.
And for that I'm eternally grateful.
I'm sooo looking forward to her being at home again... 
I do miss having her and the noises she makes whilst I cook.
We would spent many long hours talking - mostly on music, movies, fashion, life, philosophy, literature,
pesky boys and the less pesky ones, trash-tv aka The Kardashians (sigh)
... the works!

I'm thankful for having a daughter. Always.

Tuesday, 22 March 2016

Bankell Farm Cottage

Bankell Farm Cottage is run by husband and wife, Allan and Debra Bell.
The cottage overlooks open countryside near Milngavie just north of Glasgow.
Just five minutes walk away from the cottage is the Milngavie Reservoirs. 
A lovely place for a stroll and on a clear day, you can see as far reaching as 
Glasgow City and it surrounding areas.
About 2 miles away is the Mugdock Country Park 
which is a huge park that caters for numerous outdoor activities for the whole family. 

Campsie Fells
seen from the parish village of Strathblane

Bankell Farm
Strathblane Road,
Glasgow G62 8LE

Monday, 21 March 2016

Grilled Chicken with Homemade BBQ Sauce & Stilton

In anticipation of longer, warmer days and dry, sunshiny weather!

We're having a "break" from the rain - it has been a long time coming.
I have been spending more time in the garden, mostly tidying up whatever damage
winter lashed out onto my garden.
I find now is the best time to pull out stubborn weeds and digging holes
as the ground is still quite soft from all the moisture but not muddy.
So, that's what I've been up to - destroying, destruction, deliverance ~
it's my gardening escapade and derring do.

As with any adventurer, one needs to stop and replenish oneself.
This will do very nicely...

Homemade BBQ Sauce

1 tbsp oil
1 banana shallot, diced
4 cloves garlic, minced
2 cups tomato ketchup
1/4 cup apple cider vinegar
2 tbsp tomato puree
1/4 cup Worcestershire sauce
1/3 cup brown sugar
1/2 tsp cocoa powder
1 tsp hot sauce (more, if you like it spicy)
salt and pepper

Heat oil in a saucepan and add the onion and garlic.
Cook over a gentle heat for about 4 -5 minutes until softened.
Set aside to cool.
Put all ingredients, including the sauteed onion/garlic into a blender and process until smooth.
Once smooth, put the liquid-y mixture back into the saucepan and bring to the boil.
Reduce heat and simmer for about 20 - 30 minutes until thickened.

* You can make the sauce ahead of time.
In fact, it tastes better over time.

To grill the chicken:
Coat boneless, skinless chicken breasts 
with bbq sauce and leave to marinade for at least an hour.
Lay the chicken pieces on the grill pan and grill for about 3 minutes on each side.
Once the chicken pieces have cooked through,
place little mounts of delicious Stilton on top of each chicken pieces.
Let the cheese melt slowly or if you're in a hurry,
place the chickens in a hot oven to hasten the melting process.