I'm wanting to try some black eye make-up to look sophisticated and mysterious but it could go so wrong!
Saturday, 13 November 2010
Channelling Jonny
I'm wanting to try some black eye make-up to look sophisticated and mysterious but it could go so wrong!
Thursday, 21 October 2010
One day my quince will come
You know you lead a quiet life when buying a quince is the most exciting thing that happens all day, but then I had never actually seen one before. Despite having eaten quince, seen pictures of quince and of course calling my blog after the sour, bright yellow colour of the fruit, I was delighted to bag one all of my own. So, now - what to do with the rock-hard, horny skinned blighter?
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Baked quinces
“This versatile fruit in all its perfumed, dimpled ugliness is perfect for savoury or sweet dishes.”
4 cups sugar
8 cups water
6 star anise
2 cinnamon quills
peel of 1 orange
2 vanilla beans, split in half
1 tsp cloves
6 quinces
Chef: Brigitte Hafner
Method
Combine the sugar and water with the spices and orange zest, bring to the boil and stir. Turn off the heat when the sugar is dissolved. Heat the oven to 160C.
Peel, quarter and core the quinces, but do not discard the skins and cores. Lay the quartered quinces in a deep ovenproof dish and pour over the sugar syrup. If you have a muslin cloth lay it over the quinces, then scatter over the peel and cores to save picking them out when cooked and cooled.
Cover with baking paper then a sheet of foil, tucked in at the sides. Cook 4-5 hours or until the quinces are a deep, rosy red.
Cool in the syrup, then place the quince quarters in jars without the skins and cores and cover with the strained liquid. They will keep in the fridge for weeks.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Baked quinces
“This versatile fruit in all its perfumed, dimpled ugliness is perfect for savoury or sweet dishes.”
4 cups sugar
8 cups water
6 star anise
2 cinnamon quills
peel of 1 orange
2 vanilla beans, split in half
1 tsp cloves
6 quinces
Chef: Brigitte Hafner
Method
Combine the sugar and water with the spices and orange zest, bring to the boil and stir. Turn off the heat when the sugar is dissolved. Heat the oven to 160C.
Peel, quarter and core the quinces, but do not discard the skins and cores. Lay the quartered quinces in a deep ovenproof dish and pour over the sugar syrup. If you have a muslin cloth lay it over the quinces, then scatter over the peel and cores to save picking them out when cooked and cooled.
Cover with baking paper then a sheet of foil, tucked in at the sides. Cook 4-5 hours or until the quinces are a deep, rosy red.
Cool in the syrup, then place the quince quarters in jars without the skins and cores and cover with the strained liquid. They will keep in the fridge for weeks.
Friday, 23 July 2010
Monday, 26 April 2010
Tuesday, 20 April 2010
April tulips
I've been looking forward to seeing these come up in my garden since ordering them at the Chelsea Flower show last year and they are now coming into glorious bloom after this spell of warm and sunny weather.
Saturday, 3 April 2010
Tuesday, 9 March 2010
Spring inspiration
Just so excited by these gorgeous fabrics - the colours reminded me of delectable French macaroons
Thursday, 4 March 2010
Good company
Instead of taking off to some hot and foreign holiday resort, I am enjoying a mini-break ensconced in the English countryside with plenty of pheasants for company - so much more manageable! Sitting here at the kitchen table, this is what I can see (sans the cat who is studying the ducks-on-pond with interest)
Wednesday, 24 February 2010
Tuesday, 23 February 2010
Thursday, 11 February 2010
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