Because I’m happy!

image

The table laid for Sunday lunch.

As regular readers will know, family birthdays are a big deal so today we gathered for our usual Sunday celebration for my not-so-little sister’s 26th(!!!) birthday.

I chose to make the starter and the dessert for today’s feast. For Valentine’s day Chris picked up the Marks and Spencer’s meal for two for £20 and the starter he chose was tomato and camembert tartlets. They were gorgeously sweet, yet at the same time savoury so these were the inspiration behind my tomato and camembert strips.

Ingredients
A punnet of plum or cherry tomatoes,
A pack of Jus-Rol filo pastry (yes I cheated!),
2 camembert rounds

The how to
1) Lay out the filo pastry and cut each sheet in half.
2) Chop each of the tomatoes in half.
3) Slice the camembert rounds lengthways across the round, approximately 1cm thick and then cut off the rind and slice each strip into 5 chunks.
4) Lay the cheese chunks and tomato onto the pastry and then roll the pastry around the ingredients.
5) Seal with egg white and fold each end.
6) Bake for 13-15 minutes (until golden).
7) Serve with rocket, chutney and a little more camembert.
image

image

image

image

For dessert I used Simon Rimmer’s crème brûlée recipe which I’ve used before and trust implicitly.
image

image

image

image

image

image

My mum made the main course which was; lamb, sweet potato mash, cauliflower cheese and carrots. As a result I’ve had a very lazy, sleepy afternoon!

I hope everyone is having a happy Sunday. It’s back to school tomorrow so chocolate may be needed!

Time flies when you’re having fun.

It’s the end of half term & I don’t know where the week has gone! Inbetween school work & catching up with people the time has just flown by!

Yesterday we went to an art gallery before coming home for a movie marathon. For dinner I served Mongolian beef and followed this; Mongolian Beef slow cooker recipe. I fried the beef in the cornflour until it was browned & then added it to the rest of the ingredients. Ten minutes before the end of the cooking time I boiled noodles and added them to the slow cooker.
image

The beef with the cornflour.
image

The rest of the ingredients.
image

The Mongolian beef in the slow cooker.

image

The Mongolian beef with noodles.

It was really warming & the ginger taste really shone through! We served with prawn crackers & Chinese snacks.

Happy Saturday!

I get by with a little help from my friends.

Wow! What a week! Just when things were plodding along quite nicely, something whips in and mixes it all up. I have a feeling though that things are just going to keep on getting better.

The cake below has been made for my good friend Kirsty’s husband. It’s my basic sponge cake recipe so see previous blog posts for this.

image

As a Liverpool fan it hurt emotionally to make it…but I am pleased with the outcome especially as I made it whilst watching Liverpool beat Arsenal.

I just want to finish by saying a big thank-you to Chris, Tom, Jo, Becki, Trisha, Kirsty, Mandy, Hanny, Helen & Bec for listening (or sending me lovely cheering up cards) this past week. Greatly appreciated!