An empty jar?

An empty jar collecting dust is like an empty friendship. Both take up space, serve no purpose, don’t inspire and if you’re feeling blue, no rosy warmth will ensue. Fill the jar, feel the friendship or say adieu to both. I stumbled upon these two quotes yesterday which I liked and wanted to share them with you, a different kind of nourishment . . . .

"Lots of people want to ride with you in the limo, but what you want is someone who will take the bus with you when the limo breaks down." Oprah Winfrey

"Never force yourself to have a space in anyone's life because if they really know your worth, they'll surely create one for you." Barbara Piedrahita

oozzles of gorgeous shades of red

This recipe is all about filling jars and feeling good! Social scientists studying happiness have confirmed what many instinctively knew – its not objects that make people happy, its the relationships we form and  a sense of purpose to our life that gives true meaning and grace.

Pair a jar of chutney with a friends favourite cheese and you have yourself a present of dreams!

Warmth comes in pairs

Who’d of thought making chutney may make this Christmas a happier one!?! Creating gorgeous smells and giving fruity love this Christmas is a few simple steps away. The fragrant zing whilst cooking chutney wakens the senses and the deep crimson colour warms the heart, the kitchen will get a good freshening up too.

How to sterilise jars - You will need some empty jars of various sizes. Rinse them and place in a large pot and cover with boiling water. Simmer for 15 minutes and carefully drain onto a clean tea towel – clean and sterile, ready to fill with this beautiful chutney that keeps for up to three months.

Any stubborn labels will peel off easily after this treatment!

I wonder as I stir the chutney and press the tomatoes with the back of the wooden spoon I’m holding, how will this Christmas be different? How can I make it more special?

Gifts of time and love are surely the basic ingredients of a truly Merry Christmas!

Peg Bracken

Lots of love,

FFX

Cranberry & tomato chutney

Fresh cranberries, 300g

Cherry tomatoes, 300g

Dried cranberries, 100g

Red onion, 200g finely chopped

Black pepper, 12 turns

Ground ginger ½ tsp

Ground allspice ½ tsp

Light brown sugar, 200g

Sherry vinegar, 100ml

PUT fresh cranberries, tomatoes, dried cranberries and red onion into a heavy based pan.

POUR over 100ml of water and gently cook over a medium heat for 15 minutes.

STIR in spices, sugar and vinegar.

SIMMER for 40 minutes, stirring occasionally.

POT into jars.

SEAL with love.

GIVE with even more love!

Shepherdess Pies

Be the light you wish to see in the world!

Dazzling twinkling lights and a homely smell wafting in the cold winter's breeze? Of course a winter wonder dish, one simple pie that is much more than a pie. Its crispy top seals in flavours of herbs and tender lamb, sweet parsnips and mint make this meal memorable for all the right reasons.

Delicious

Last week I had a special request from a yummy Mummy, Jade, to include a Shepherds Pie recipe. This is for you and in a few months time, blended with some milk, will make a lovely dinner for Ava too.

Shepherdess pie is my interpretation of the classic Shepherds pie, it has a few feminine touches; the sweet potato brings a pleasant lightness and nutritional goodness, while the parsnips and mint wrap your taste buds with comfort and freshness. The addition of smoked paprika gives a kick that the celery mellows, and all in all, a harmonious pie full of flavour and taste is yours for dinner.

I suggest you divide the mixture amongst six separate pie dishes, for two reasons, it makes for simple serving and also you can freeze a few for midweek lunches. Busy Mums especially will appreciate this. You are what you eat and you’re worth it!!!! 

My son Max wrote a beautiful poem a couple of years ago; I think it captures perfectly the joy of returning to a delicious home cooked Shepherds pie.

Leamcon

Walking along the bay of Leamcon cove,

Always somehow brings me peace.

From the harbour you can see O’ Mahoney’s castle

And Friesian cows that laze all day in the fields,

Chewing on the moist green grass.

The strong smells of seaweed float in the air,

Caught from almost a mile away,

Odorous, it manages to always linger,

Fresh and untouched by pollution.

In the summer you may pick sweet, sweet berries,

Strawberries, raspberries and blackberries.

Lying on the soft grass in a corn field,

The sun kissed my skin and I could hear the wind in the trees,

Tractors going down the country road.

Walking home to the cottage,

I could smell fresh shepherds pie.

The friendly cat me-owed on the lawn,

And lay purring with me outside.

I felt true peace, I wish I could never leave.

Take care and have a lovely weekend,

Love,

FFX

Shepherdess Pies

SERVES 6

Sweet potatoes, 300g peeled and cut into chunks

King Edwards, (any good mash potato) 700g peeled and cut into chunks

Olive oil, 1 tbsp

Minced lamb, 400g

Leek, 1 thinly sliced

Celery, 2 sticks thinly sliced

Parsnips, 2 chopped into cubes

Garlic clove, 1 crushed and finely chopped

Smoked paprika, ½ tsp

Dried mint, 1 tsp

Milk, 1 tbsp

Tomato puree, 1 tbsp

Worcester sauce, 1/2 tbsp

Butter, 1 knob

Vegetable stock, 300ml

Bay leaf, 1

Mature cheddar, 20g grated

Seasoning

PRE-HEAT oven to 200’c, gas 6.

PLACE sweet potatoes and King Edwards into a saucepan of lightly salted boiling water.

COOK for 15 minutes with lid on.

HEAT oil in a large heavy based pan.

ADD lamb mince and leek and cook for ten minutes, stirring occasionally.

ADD parsnips, celery, garlic, smoked paprika, mint, milk, Worcester sauce and tomato puree and cook for a few minutes.

POUR in vegetable stock and bay leaf, leave to cook for another 5 minutes.

DRAIN potatoes and leave to steam dry in saucepan for 1 minute.

MASH with butter and season to your liking.

SPOON mince mixture into 6 individual 200ml ovenproof dishes.

TOP with mash.

SPRINKLE over cheese with a drizzle of olive oil to finish.

BAKE for 20 minutes and serve with favourite vegetables for a gorgeous winter warming dish.

All that glitters isn’t gold

A piece of fudge, one for me and one for you!

Gifts come in all shapes and sizes. 

This one arrived in September!

The best kind cannot be valued, they are priceless. Love gently wraps all of our most beautiful gifts – and LIFE becomes richer for their presence.

When you wish upon a star! 

I’ve resisted and willed myself to approach this Christmas with deep calm, though my excitement can no longer be quenched by thoughts alone, so here I go, I’m sharing with you my first of several lovely gifts to make for the ones you love! AND for those who may need an extra bit of TLC too. For me, that is what makes this time of year special, the sense of giving, the carols, the smells, the memories of times past re-kindled and the acceptance that nothing remains the same. Each year brings new gifts and treasured times live on in our hearts, ALWAYS.

Love heals

I first tasted fudge in Cornwall, aged nine. Discovering these butterscotch flavoured nuggets of soft sweetness was one of my very own Christopher Columbus moments. It was on a school trip and with my pocket money I bought a box for my family. The brown paper bag never made the journey back to London, I accidentally left it on the train and some lucky person hopefully had a sweet treat instead.

Give a gift, give FUDGE!

"The softest things in the world

overcome the hardest things in the world."

Lao-Tzu

Those who read this blog know that I opt for healthy choices and sugar is rarely featured, however there is a time and a place for fudge, and that time is approaching! I’m a believer in balance and few absolutes. Feasts are made such by enjoying foods that are special and not eaten everyday, think caviar, think truffles, think FUDGE. I read an interesting article in the New York Times,  the jury is undecided on whether sugar is toxic or not, the key is to be informed, to make the right choice for you and your family. I’m sticking to, in a toffee like fashion; most things are OK in moderation and that means - save the sweets for treats and lovely seasonal fruits and nuts for everyday delights. Forbidden fruits become tempting for all of the wrong reasons, I'd plum for an apple over fudge on most days, why because it feels good and tastes fresh. On special occasions however I make an exception. 

Satin like or silk like?

When making fudge the transformation from ribbon caramel silk, to crumbly melt in the mouth sweet is hypnotic. Good music has a similar charm; it whisks one into another world, lulling us along and dee dum, dee dum, dee dum, the heart goes, ahhhh, and a feeling of whatever the music insights echoes. Making fudge is a visual treat and one lovely way to give special gifts to those close to you. It’s also fun to make with children and whoever cleans up gets to lick the spoon, other little helpers share the bowl!

Ribbons of vanilla

For an extra special touch sprinkle over some edible gold dust, wrap in tissue and put in little gift boxes or present in cellophane bags with your favourite coloured ribbon. Gifts, like these take precious little time to make, though go a very long way in thoughtfulness and will keep for up to a month, so getting ahead is easy peasy, lemon squeezy.

Always follow the rainbow and know YOU'RE gold

Isn’t time one of our most valued commodities these days? Those you spend it with are very lucky indeed!

Cherish special times

Here’s to calm Christmas preparations, to family and friends!

Love,

FFX

White chocolate and cranberry fudge

Beautiful fudge!

White chocolate, 350g broken into cubes

Condensed milk, 1 350g tin

Vanilla extract, 1 tsp

Dried cranberries, 75g

Gold dust, (optional) a pinch to sprinkle on top

LINE a 15cmx23cm roasting tin with baking paper.

PLACE a heatproof bowl over a suitably sized saucepan with gently boiling water.

SCATTER in the white chocolate.

POUR in the condensed milk and stir occasionally until silky smooth.

ADD vanilla essence and enjoy the sweet aroma.

POUR divine mixture into lined roasting tin.

SPRINKLE over cranberries, pressing in gently.

DAZZLE with some gold dust.

COVER and chill in the fridge for at least 4 hrs.

SLICE into bite size pieces and share with the ones you love. 

Golden Soup 11.11.11

Take me to the ocean,

Where fresh salty air salutes warmth -

And sunshine beaming clears horizons of purest gold.

Falling in love and diving are similar. Taking a journey into the deep unknown requires courage and a sense of adventure. In leaving behind all past baggage one may travel further, see more and feel free to dive deeper!

Beautiful experiences enrich, however the oceans are also a treacherous place and in falling, we literally take the plunge and sometimes get hurt. Thank goodness for fresh air, changing tides and letting go. The heart has a way of channelling LIGHT, and each time we surface, we may catch our breath, the dive becomes smoother, the relationship stronger and LOVE purer. Phew!

The proof, some say, is in the pudding and today’s Friday classic, AKA chowder, is as tasty as the sea, salty smooth and comforting, one may even feel closer to the oceans.... 

Smoked salmon and sweet succulent crab meat come together to bring a flavour combination that is both fresh, fair and flavoursome. Light and healthy, this soup comforts and nourishes all at the same time.  We get cravings for salty foods because our bodies need sodium chloride, and what better way to eat it, than from Seafood chowder? The roots of this wholesome soup, stem from the French word Chaudière, Fishermen to cook their catch of the day used this three-legged cauldron. When the ships returned, each village had a large Chaudière and the fishermen would share part of their catch for a feast to be enjoyed that evening.

I have always loved the idea of finding a treasure chest; perhaps that the Goonies was one of my favourite childhood films may help explain this fascination. I thought, wouldn’t it be lovely to make this soup extra-special to mark 11/11/11. Today is viewed as an auspicious day numerologically, the world over, and is also Remembrance Day, when we remember the brave souls who have lost their lives, you live on in our hearts and memories.

“For every man and woman who wears the uniform and risks life itself for freedom and for every member of their families. Words are not enough. We owe them everything.”  
Ben Stein

This soup suggests hope, warmth, love and future prosperity. These are the qualities that heal old wounds and create happier times. So, what ingredient other than love might make it special? And then, of course, EUREKA! Gold! Gold? Yes, gold! 

Gold leaf to be precise, it is available in good supermarkets and delicatessens. Sprinkled on top, it transforms this chowder into living treasure, that may nourish the soul on the coldest of winter days.

One of my favourite proverbs;

"Worries go down better with soup."

Be assured, there is no room for worry with this recipe, it is so simple and takes under 30 minutes to make. A rich creamy soup is calling like a mermaid/ merman singing sweetly on the tides. Bring treasure into your kitchens! Make Golden soup!

Golden hugs,

Love,

FFX

Golden Soup

SERVES 4

Onion, 1 finely chopped

Garlic, 1 clove bashed

Butter, a knob

Flour, 2 tbsp (I use brown flour)

Potatoes, 750g peeled and diced

Chicken stock, 500ml

Milk, 500ml

White crab meat, 150g

Smoked salmon, 300g

Flat leaf parsley, small bunch finely chopped

Lemon, a drop of juice

Gold leaf (optional)

HEAT a heavy based frying pan.

ADD knob of butter followed by onion, garlic and flour.

STIR in potatoes, stock and milk.

SIMMER gently for 15 minutes, taking care that it doesn’t boil over.

STIR in parsley, smoked salmon and crab meat, reserving a little to dress on top.

POUR in the lemon juice and season with freshly ground black pepper.

GORGEOUS!

POUR soup into warmed bowls and dress with reserved seafood and gold!

FIND treasure today and always.

Found in Translation

Cooking is about much more than the ingredients you use. The presentation, where the produce is sourced, whether it's organic or not all count, though more than anything, it’s about the people you share your table with, the atmosphere around you and the hunger within being met. 

Lost in Leaves in London

Eating after being in the great outdoors, with the ones you love makes for the best tasting meals. Love is our universal language and needs no translation. Sometimes subtlety may be lost in translation, AND sometimes, through translation we learn to open our eyes and hearts to the wonders we may have never  known otherwise. We take a leap of literal faith and find gold, connect with that love and you’re on the road to infinity!

Seek good company before you choose the recipe!

Dreams are in essence lost in translation. Have you ever woken from a dream with a vivid memory? A memory clearer than the view out of your window, and then, suddenly it’s lost? It is said if you record your dreams by writing them down, shortly after waking, you may tap into your subconscious. While I love a good night's sleep, I love even more, the thought of living dreams! Feeling good, feeling free and most of all being true is my favourite waking dream come true.

Dim Sum dreams are living ones for my taste buds. My Sundays are often swept on an Orient express to aromatic Queensway, where flavours, gently enrapturing ones, abound. I love the pale bite-sized dumplings that are lightly steamed and served on simple plates with a selection of chilli oil and sweet chilli sauces. I love the mixture of restaurants that reflects the diversity of London, Moroccan, Chinese, Malaysian, Japanese, Italian, American, and Vietnamese to name but a few. The smells emanating from these restaurants need know translation, they are simply delicious!

Beautiful

Food can be beautiful, and Dim Sum offers the taste buds and the eyes a feast, in equal measure. Prawn and Chive dumplings are little works of art, so pretty and delicate in flavour. The translucent case tempts the eye to a clean combination of oniony chives and mild prawns, light, light, light and more light.

To translate dim sum, what then???

Swashing through the oceans towards the northwest, towards the land of bangers and mash and toad in the hole! What then? This…..

Black pudding and apple ravioli with saffron custard!

Remarkably simple to make, similar in method to Dim Sum, though with a total Anglo interpretation.

Fusion food attempts to mix flavours, this is not fusion, it’s translation!

Translation is an attempt to understand and communicate with another. This meal translates a love of local produce, for indeed, good black pudding is akin to shark fins in China, without the controversy – and there will be a farm somewhere close to you that makes this delight.

Add saffron, the most exquisite spice, to the mix and one brings golden magnificence to this apple and intensely rich savoury mix. It is delicious in a catch 22 way, nursery food meets robust sophistication, and neither recognises the other! Heavenly!

A stroke away from food Fantasia!

The preparation is repetitive and there lies the joy. It makes an excellent addition to a dinner party menu, as the prep may be all done in advance. Three minutes of final cooking time, re-heat the custard and hey presto, a dainty looking, though totally filling meal awaits.

When the dumplings have risen, they are cooked!

I love pleasant surprises and these beauties are exactly that. Buy the wonton/ gyoza wrappers from an Oriental Shop. The interesting selection of sauces, condiments, dried fish and treats on sale are an ambrosial experience for the senses, a labyrinth for the newcomer, though once you get your head around the many varieties of delights on offer, a world of gastronomic possibilities and wonder awaits. Go see! Go cook!

Jewels to discover

Delve deep, be light and always feel the love.

Always,

FFX

Black pudding and apple ravioli with saffron custard

Translation delight!

Butter, 50g

Apple, 2 cored, peeled and cut into 1cm dice

Black pudding, best quality, 250g sliced into 1cm rounds

Wonton/ gyoza wrappers, 40

Garlic, 7 cloves finely chopped

Saffron strands, ½ tsp

Single cream, 300ml

Egg yolks, 1

Lemon, 1 juice and grated zest

Seasoning

MELT half the butter in a heavy-based pan.

ADD apples and cook for 3 minutes.

SCATTER in black pudding and cook for a further 2 minutes.

SCRATCH over some freshly ground black pepper and leave to cool.

TRANSFER to food processor and pulse 3 times (so the mixture is still chunky and just mixed)

ARRANGE 20 wonton wrappers on a clean surface.

BRUSH with water.

SPOON over a heaped tsp of the mixture in the centre of each wrapper.

PLACE another wrapper on top.

PRESS lightly around the edges to make sure each ravioli is sealed.

I like to use an eggcup turned upside down for a clean finish, which works a treat.

LEAVE in the fridge to set for at least ten minutes.

MELT remaining butter in the same pan.

ADD garlic and saffron and cook for 2 minutes.

POUR over cream and simmer gently to thicken, and then take off the heat.

STIR in egg yolk, lemon juice and zest, stirring until combined.

BOIL water in a shallow pan and lower in the ravioli.

COOK ravioli for 3 minutes.

DRAIN and serve onto plates

SPOON over custard and dress with some leaves of love, to brighten things up!

Buried Treasure

One. 

       Moment. 

                     One. 

                            Thought. 

                                          One. 

                                                 Now.

And then there were two, and things could be shared and talked over. Balance became a harmonious possibility and the seesaw of life found equilibrium…

    Two

Food is best shared

Life’s lucky dip came along!

What happens next?

Be present or miss the magic right in front of you.....

WELCOME NOVEMBER! New possibilities and tastes arrive, some different, some old, some the same and some never to be repeated again. Digging deep means finding treasure, and root vegetables rule the day in November! Pumpkins, parsnips, turnips and swede swirl into our kitchens with a sense of purpose, triumphantly. Cooking apples, cranberries, apples and pears bring sweeter notes that sing happy days.

Give this thought a whirl and see how it makes you feel?

As I open the kitchen window for some fresh air, I am also opening my heart and mind.

Trying out something totally different, totally nourishing, that has never been tasted before is food for the soul, following the seasons makes this a regular and wonderful experience.

This week I baked parsnip, carrot and cranberry bread, the gentle pitter-patter of the rain outside gave the warming scent a sweeter sensibility. Baking is an intuitive process and with this recipe expect something delicious, you won't be dissappointed. The texture is fresh, softly sweet with a juicy cranberry celebration thrown in for an olfactory dance. Lovely sliced on its own or spread with softened butter and some marmalade. Alternatively, this morning mascarpone with some Crabtree and Evelyn strawberry jam made the perfect TGI Breakfast.

Yum!

Yum, yum!

Yum, yum, yum!

Ah, now for a sip of tea...

Choose creamy white and crisp looking parsnips, avoid ones with soft brown patches, these beauties are at their beautiful best right now and the jewel like cranberries give a tartness to balance the naturally sweet carrot. 

The batter takes minutes to make and after an hour in the oven a sweet bread so seasonal it should grow on trees is yours for the eating!!! This is best shared with great company and your favourite tea! 

Happy Friday to you and I hope some Feeling Food magic happens for you this weekend!

Love,

FFX

Parsnip, Carrot and Cranberry bread

Brown flour, 250g

Bicarbonate of soda, 1 tsp

Maldon salt, 1 pinch

Butter, 100g

Fruit sugar, 120g

Eggs, 2

Carrots, 250g grated

Parsnips, 250g grated

PRE-HEAT oven to 180’C/ gas 4.

LIGHTLY grease a 23  x 13 cm loaf tin.

MIX flour, bicarbonate of soda and maldon salt in a bowl.

CREAM together butter and fruit sugar.

STIR in eggs and grated parsnips, grated carrots and cranberries.

SPOON butter mixture into the flour.

GENTLY mix until well blended.

BAKE in the centre of oven for 1 hour.

COOL in tin before serving as you wish.

PUT the kettle on for a brew!

Walking on apples

Have you ever caught an apple falling from a tree?

Cinnamon dusted and golden, falling free.

What a special moment that would be.

Read on, there's a simple recipe,

With love to you from me!

I know apples well, some are better for cooking than others. Aged three in my Granny's orchard in Ireland, I'd pick one and take a bite, often they were bitter, the sour explosion provoking a surrendering squirm, though sometimes, the best of times, they were fresh and crisp and simply delicious.  I found out their names and what they were best suited too. There are over 2,300 types in Britain alone, though Cox's Pippin apples are a good all rounder and an all time favourite, they can be eaten from the branch and are also good to cook with, though I had a few meetings with crab apples and soon realised they were better in pies, their sourness easing away with cooking. In fact the first dish I ever cooked was an apple pie and I still have a tiny scar on my right arm that marks the occasion and also where the oven gloves stopped! This is one of my favourite Irish proverbs, 

"When the apple is ripe it will fall."    

I love apples and now in Autumn this is my favourite way of eating them. Gently cooking them in hot melted butter, with a sprinkle of cinnamon and a dollop of crème fraiche to serve transforms the relatively reserved fruit into a fragrant temptress. Apples served this way share the rosiest of fruit times and ones kitchens scent welcomes and woos those close by. 

I couldn’t mention apples without noting the saying, “An apple a day keeps the Doctor away.” The Doctor may tell you that apples prevent the release of free radicals. Hence by eating them often, one may lower their chances of getting cancer; prevent Alzheimer's and manage diabetes - also apples contain Boron which increases bone strength. For me though it's how apples taste that make them delicious.

One of my favourite tonics is a long walk, it clears the mind, dusts off the cobwebs and helps me get my thoughts in order. However, at the moment my newborn son's hunger and sleeping times steer the course of my day, it feels totally natural in a sense, that is until I decide to impart control and order, then you can forget it, I feel like I'm walking on apples without enjoying their taste. Happily I've surrendered and as long as he’s fed and freshly changed he seems to love walking too, be it carried in a sling. So each day I love to amble and I’m noticing things for the first time that I’ve walked passed hundreds of times.

Transport was simpler back then...

Dazzling sun in Autumn is an invitation of the finest, a warm welcome to the great outdoors. I love my local farmers market in Notting Hill; it’s a feast for the senses.

Lunch on the go - a gorgeous Serbian pie - Burek, YUM!

Time ceases to matter in moments of happiness; in fact the ticking tock of a moving clock is the last thing anyone wants to be reminded of in moments of bliss.

Buying straight from the producer is the best way to shop

Seasonal sensations!

So I picked up some gorgeous seasonal apples from Sussex to make this simple apple treat, it lifts the natural fragrant freshness and very little needs to be done, this humble fruit deserves full recognition and gets a real boost when cooked in this fashion. Within five minutes the apples are golden and ready to eat. For an autumnal version of porridge scatter these apples on top or simply serve on their own with a spoonful of crème fraiche or Greek yogurt, whatever you prefer.

Caramelised apples

Apples 2, peeled, sliced and cored

Butter, 1 knob

Fruit sugar, 1 tsp

Cinnamon, a tiny sprinkle

HEAT a medium sized frying pan to melt knob of butter.

ADD apples and fruit sugar and cook for five minutes to caramelise, stirring occasionally.
SPRINKLE over some cinnamon sparingly.

LOVINGLY serve in the best way you know how and enjoy the simple things in life, there are the best.