Showing off me shopping

It's been a while since I brought anything worth showing you lovely blog readers. I don't think you'd be very interested in my food shop would you? Probably not.
So above is one of new blue and white cups. Isn't it pretty? I picked up a set of 5 of these for just £2!!!! The charity shop was closing down for the weekend so they could redecorate, everything was 40% off or better.
' I really like the way the pattern continues inside the cup as well. It's a new idea to me.
Close up of the saucers and side plates in the set. The set is called "Coaching scenes". And I am so in love with them it actually hurts lol.
I'm really hoping I can find a blue and white teapot soon and start serving tea to people when they come over. I love being a hostess :) I'm already looking out for pretty teaspoons to add to them.

And last but not lease, to make up for a few days non blogging, here is a whole host of tips!#

Tip 1; Texture Wise

I know that I have already warned you in an earlier leaflet, to use a really sharp knife when you trim the surplus pasty from a pie dish. It also helps if you hold the knife at an angle - the handle under the plate and the blade sticking away from the pastry. This gives a chamfered edge to the pastry and prevents it from shrinking during cooking.


Tip 2; Texture wise;

Many people tend to forget the importance of texture when they are planning a menu. How boring a meal becomes when all - or nearly all - of its textures are the same.
For instance the following menu is far to porridgey in consistency; Cream of chicken soup, rissoles, creamed potatoes, turnip puree, gooseberry fool. There is nothing in that meal that needs chewing. In fact it would be an ideal menu for someone who has just had all his teeth out!
A clear soup, followed by steak, chips and crisp salad followed in turn by a fruit pie, would give you a good selection of textures. But work some out for yourself.


Tip 3; Mexican Chocolate

Blend together a little black coffee and hot chocolate. Sweeten to taste, before topping each serving with a blob of whipped cream.

Ta dah!!!!

Well everything came out really well. In the end I cooked it for 90 minutes, but there was still plenty of liquid so it could have been happily sitting there much longer.
The taste is amazing! It's actually surprisingly sweet, a little to sweet for me so I would add less orange is I make it again. The creme caramel followed it perfectly. Even OH cleared his plate which is a high accolade in this household.
I'm really really proud of myself.

And last but not least the last two tips.

Tip 1;
Ivy cutting

Ivy is an obliging plant. It seems to survive rather haphazard watering and care, grows well even under rather dreary conditions, and one can take cuttings from it any time of year, except midwinter. Keep ivy cuttings in a glass of water until it begins to root, then plant it in soil. If you want it to cover an inside wall, you can persuade ivy to climb and ramble in any direction. Guide it by attaching it to the wall at intervals with transparent sticking tape.


Tip 2;
Luncheon meat sandwiches

A very tasty sandwich filling can be made from tinned luncheon meat. Mince or finely chop the luncheon meat, blending in a little softened butter. Flavour it with some freshly prepared English mustard and a little tomato ketchup. Use it as a spread for either open or closed sandwiches.

Lightning post

Just a quick post tonight as I'm to my eyeballs in things to do.

Today's tip is;

Economical potato soup.

This is a filling, economical dish. Just peel and halve 6-8 medium sized potatoes. Peel and slice three large onions. Heat some butter or oil in a thick pan. Toss the onions in the fat under tender and brown. Add the halved potatoes. Stir them well until coated with the fat, and then sprinkle in 1 1/2 oz of flour. Turn the potatoes and onions in this flour and fat for 2-3 minutes, the gradually add sufficient boiling stock or water to cover level. Cover the pan and allow to simmer gently for 30 minutes. Season with salt, freshly ground pepper, 1 tablespoonful of paprika and a pinch of caraway seeds. Serve very hot. This potato stew could easily form the base of a more elaborate dish. Just add cubes of bacon or pork, sliced sausages or pieces of liver.

Gather your ingredients

Here they are! All of my precious ingredients for Saturdays dinner. All together it has set me back about £8, so I'm hoping it will be really tasty.



Today's tip;
Pineapple Liqueur.
Make your own pineapple liqueur. For this you need a fairly large pineapple, sugar and brandy. Peel the pineapple, removing all the coarse hairs. Grate the pineapple quite finely and sprinkle it thinly with sugar. Allow it to stand for 24 hours - preferably where greedy young fingers can get to it, because its smell does have an effect rather like a candle to a moth. Press out all the juice, using a wooden spoon and a conical sieve. To this liquid add an equal volume of brandy and sugar - 2oz of sugar per 1/2 pint of brandy*. Pour this liquid into a jar. Add one or two slices of fresh pineapple. Cover the jar and allow to stand, unsampled, for 3 weeks. Strain and bottle the liqueur.
* Don't use your best brandy for this job. Use the cheapest you can lay hands on.




I don't know about you but I think I will be trying this recipe very soon. Doesn't it sound yummy?
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