tag:blogger.com,1999:blog-72333631546271214072024-03-13T15:23:44.637+00:00cooking with a crochet spoonStaceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7233363154627121407.post-89635100865829477562012-03-07T07:34:00.003+00:002012-03-12T08:14:16.005+00:00Our 6th year.<div><div><a href="http://2.bp.blogspot.com/-W1fD8jiXato/T1cPvyDh9ZI/AAAAAAAAANU/p063DMtGIB4/s1600/IMG_1672.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-W1fD8jiXato/T1cPvyDh9ZI/AAAAAAAAANU/p063DMtGIB4/s320/IMG_1672.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717055565534983570" /></a>
<br />
<br />Happy anniversary, baby. You're my life, my rock, my absolute everything. I love you tons.
x</div></div>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-27820180902151440342012-02-09T20:23:00.005+00:002012-02-11T18:35:39.475+00:00Time is not on my side, no it ain't.I can't believe where this year is going. February you say? Crumbs. I had it all planned; blog about our trip to Boston, about Christmas and New Years, about my wonderful new candy apple red KitchenAid mixer that I cried over when I opened it Christmas morning (yep that's right, I don't care that I'm not tough), about my upcoming craft projects and about the oh-so-delicious carrot cake with cream cheese icing that I made yesterday. Ho-hum. It's now far too late to blog about most of those things. For now, and until I can really pull myself together and blog a decent post, I shall leave you with some items that I am yearning to possess right now:<br /><br /><a href="http://images.anthropologie.eu/is/image/Anthropologie/23451941_095_b?$uk-zoom-5x$"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 450px; height: 675px;" src="http://images.anthropologie.eu/is/image/Anthropologie/23451941_095_b?$uk-zoom-5x$" border="0" alt="" /></a><br /><br /><a href="http://www.anthropologie.eu/en/uk/accessories/wide-eyed-cookie-jar/invt/7540402420326/">Wide-Eyed Cookie Jar</a> by <a href="http://www.anthropologie.eu/?cm_mmc=Google_London-_-S-UK_Brand-_-Anthropologie_KW_Exact-_-anthropologie_Exact&cm_guid=1-_-100000000000000016555-_-11176543885&gclid=CNqas6voka4CFaQmtAod3g2TIg">Anthropologie</a><br /><br /><a href="http://i.ebayimg.com/t/Hamilton-Beach-Vintage-Triple-Head-Milkshake-Mixer-Fully-Operational-40DM-/00/s/MTAwMFg1ODA=/$(KGrHqV,!pME8WpEGf9,BPKoyLeBD!~~60_3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px; height: 525px;" src="http://i.ebayimg.com/t/Hamilton-Beach-Vintage-Triple-Head-Milkshake-Mixer-Fully-Operational-40DM-/00/s/MTAwMFg1ODA=/$(KGrHqV,!pME8WpEGf9,BPKoyLeBD!~~60_3.JPG" border="0" alt="" /></a><br /><br />Vintage 1950's Hamilton Beach Triple Head Milkshake Mixer via seller on <a href="http://www.ebay.com/">eBay.com</a><br /><br /><a href="http://cache.net-a-porter.com/images/products/173726/173726_fr_l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 230px; height: 345px;" src="http://cache.net-a-porter.com/images/products/173726/173726_fr_l.jpg" border="0" alt="" /></a><br /><br /><a href="http://www.net-a-porter.com/product/173726">Jack Purcell Helen Sneakers</a> via <a href="http://www.net-a-porter.com/intl/home.nap">net-a-porter.com</a> <br /><br />Shop away, my lovelies. Shop away.<br /><br />xStaceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-91532520013785284902011-12-25T18:30:00.003+00:002011-12-25T18:38:47.799+00:00Rudolph?<a href="http://2.bp.blogspot.com/-NjZ8LumubNo/TvdsJ3DVs3I/AAAAAAAAALo/iuhSECpSNAw/s1600/christmas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-NjZ8LumubNo/TvdsJ3DVs3I/AAAAAAAAALo/iuhSECpSNAw/s400/christmas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5690135570858488690" /></a><br /><br />I love this time of year. For me it involves the watching of many a classic Christmas film, driving out early on Christmas morning to see family, eating far too much, drinking far too much, eating one too many of those sweets from the tin, laughter, twinkling decorations, receiving beautiful presents, spending time with loved ones and seeing their faces as they tear open gifts that you put so much thought in to. Wherever you are and whatever Christmas may bring you, I hope you all have a wonderful time.<br /><br />xStaceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-44427180561739345002011-12-12T19:36:00.003+00:002011-12-12T20:00:08.337+00:00GetawayI've been absent for a while, being carried across the high seas to Boston. We had an amazing time and I can't wait to post you some photographs of our trip. In the meantime I'll leave you with a charming snap of a chubby squirrel feasting on leftover pumpkin.<br /><br /><br /><a href="http://4.bp.blogspot.com/-TJO4C4xZRDo/TuZY33BYjqI/AAAAAAAAALc/xNzrYwW-iCI/s1600/IMG_1279.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-TJO4C4xZRDo/TuZY33BYjqI/AAAAAAAAALc/xNzrYwW-iCI/s400/IMG_1279.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5685329296287633058" /></a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-70789718996578048932011-11-27T12:53:00.005+00:002011-11-27T22:03:51.632+00:00LeftoversHere are two delicious, scrumptious Thanksgiving Day leftovers. Yes, we cooked a Thanksgiving dinner. No, we're not American. Yes, we had mac and cheese with ours. No, I don't feel silly. <br /><br />Anyway, the night before I made a pumpkin cream pie and some pecan bars. I was cooking until very late at night but man was it worth it. Those pecan bars are delicious little salty and sweet bites that melt in the mouth. Okay, it took three of us to prise those little buggers out of the cake tin but once they were out I could tell it was worth every swear word. The pumpkin cream pie was good. I mean REALLY good. I've never had pumpkin in any form before and the only time I've encountered the smell and texture is when hollowing them out for Halloween, but this is definitely something I'd have again. Did I doubt this recipe at any point? No. It's from Pioneer Woman. Need I say more?<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/6411107117/" title="pecan bars on cookingwithacrochetspoon.blogspot.com by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.staticflickr.com/6044/6411107117_e1c5c2e773_z.jpg" width="640" height="480" alt="pecan bars on cookingwithacrochetspoon.blogspot.com"></a><br /><br /><a href="http://tastykitchen.com/recipes/holidays/maple-pecan-pie-bites/">Pecan bars</a> by <a href="http://tastykitchen.com/recipes/members/eatliverun/">EatLiveRun</a> via <a href="http://tastykitchen.com/">Tasty Kitchen </a><br /><br /><a href="http://www.flickr.com/photos/51366651@N04/6411107495/" title="pumpkin cream pie on cookingwitharochetspoon.blogspot.com by cookingwithacrochetspoon, on Flickr"><img src="http://farm8.staticflickr.com/7031/6411107495_6f1cac5164_z.jpg" width="640" height="480" alt="pumpkin cream pie on cookingwitharochetspoon.blogspot.com"></a><br /><br /><a href="http://thepioneerwoman.com/cooking/2010/11/pumpkin-cream-pie/">Pumpkin Cream Pie</a> by the legendary <a href="http://tastykitchen.com/recipes/members/admin/">Ree</a> via <a href="http://thepioneerwoman.com/">Pioneer Woman</a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-22884156022224974682011-11-24T22:29:00.002+00:002011-11-24T22:47:09.415+00:00Happy Thanksgiving!<a href="http://www.flickr.com/photos/chmurka/2919609880/" title=""I don't like Autumn.." - Bułeczka by pyza*, on Flickr"><img src="http://farm4.staticflickr.com/3166/2919609880_e7f8499b95_z.jpg?zz=1" width="640" height="526" alt=""I don't like Autumn.." - Bułeczka"></a><br /><br />Photograph by <a href="http://www.flickr.com/photos/chmurka/">pyza*</a> via <a href="http://www.flickr.com/">flickr</a><br /><br /><br />I may not be American nor do I live in America but I would like to wish everyone a very happy thanksgiving. After all, no matter where we are, I think there are things that all of us are very thankful for.Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-28656856138069422011-11-20T19:57:00.004+00:002011-11-20T20:10:22.821+00:00Longing to get some much needed crochet time.It hit me a week or so ago that I haven't crocheted in a long time. A very long time. I felt sad. I truly did. There are two things, among many, that I love to do. Cook. And crochet. Cooking is a necessity of course. I have to do it (nearly) every day. So I get to cook delicious things. More so at the weekends because I get more time to really put my thinking cap on and get elbow deep in sticky, messy ingredients and it doesn't matter if it takes me all day. I love it. Crocheting, however, isn't a necessity and I've found less and less time lately to sit and relax and hook away until my heart's content. I have many, many unfinished projects. For example, I have a green crocheted hat that is sitting in my stripey crochet bag just waiting for me to finish it and add the finishing touches so that it can brave the cold and keep my head warm this winter. I have an 'in progress' crochet starburst-sqaure blanket laying limply in my Cath Kidston knitting holdall. Just urging me to add more squares and make it into the beautiful, cosy blanket that I had originally planned. *Sigh*. I've come to the conclusion that I need to quit my job and spend my days crocheting, cooking and baking. Yes, I do. Hmm, a girl can dream can't she? In honour of my unfinished, crochet projects I will post about them soon. And more importantly, finish them. Or at least attempt to. I will. Scouts honour.Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-31118413843519007692011-11-20T19:26:00.002+00:002011-11-20T19:48:39.621+00:00Tamatar Kuchumber (Tomato Salad)<a href="http://www.flickr.com/photos/51366651@N04/6371037611/" title="tomato salad on cookingwithacrochetspoon.blogspot.com by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.staticflickr.com/6233/6371037611_f777d14e1a_z.jpg" width="640" height="480" alt="tomato salad on cookingwithacrochetspoon.blogspot.com"></a><br /><br />Such a simple dish but this tomato salad is just AMAZING. Strangely enough, even though the name would lead you to believe it, this salad has no cucumber. So don't you go thinking that I've left any ingredients out now. <br /><br />I'm a big fan of the Mexican salsa, in all of its varieties so I think that's why I love this so much. It's very similar, although the spices give it a real aromatic spin. I served this with spiced potato cakes and mint and yoghurt chutney. It would also be delicious with grilled chicken or tuna steaks. Make sure that you get the seasoning spot on. You don't want the salt or pepper to over power the spices. So, like me, you'll have to keep tasting it as you go along. Oh, what a shame.<br /><br />To make it, you will need:<br /><br />1lb of plum tomatoes (on the vine), deseeded and finely chopped<br />1 small red onion, finely chopped<br />2 tablespoons fresh coriander, finely chopped<br />1 tablespoon fresh mint, finely chopped<br />1 green chilli, deseeded and finely chopped<br />2 garlic cloves, crushed<br />1 tablespoon olive oil<br />1 lime, juice of<br />Sea salt and freshly ground black pepper, to taste<br />1/4 teaspoon cumin seeds<br />1/4 teaspoon mustard seeds<br /><br />Heat a small frying pan over a medium heat and toast the cumin seeds for 1 minute until the seeds turn dark brown. Remove them from the heat and when they have cooled coarsely grind them using a pestle and mortar. Set these aside for later. Enjoying the aroma first.<br /><br />Place the tomatoes in a large bowl along with the onion, fresh coriander, fresh mint, green chilli, garlic, seasoning and cumin seeds.<br /><br />Heat the oil in a small frying pan and add the mustard seeds. Fry them until the seeds begin to pop. Be careful not to leave them too long or they start to pop out of the pan. Pour the seeds and the oil over the tomato salad. Gently combine all of the ingredients.<br /><br />Squeeze the lime juice over the salad, cover and leave at room temperature until you are ready to serve. This will allow the flavours to develop.<br /><br /><strong>Note to self: Be careful not to eat it all before serving it</strong>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-66080043154996190342011-11-20T19:08:00.002+00:002011-11-20T19:25:42.870+00:00Aam Ki Chutney (Mango Chutney)<a href="http://www.flickr.com/photos/51366651@N04/6371036757/" title="mango chutney on cookingwithacrochetspoon.blogspot.com by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.staticflickr.com/6226/6371036757_86904f7476_z.jpg" width="480" height="640" alt="mango chutney on cookingwithacrochetspoon.blogspot.com"></a><br /><br />500 grams of green mangoes, peeled and grated<br />2" piece of fresh ginger, grated<br />100 grams of granulated sugar<br />1/2 teaspoon of salt<br />1 teaspoon of malted vinegar<br />1 teaspoon ground mild chilli powder<br />1/2 teaspoon of ground garam masala<br /><br />Place the mangoes, including their juices, into a saucepan along with the ginger over a medium heat and stirring occasionally reduce until the mixture begins to stick to the bottom of the pan. Don't worry, on this occasion, sticking is a good thing.<br /><br />Add the sugar and stir frequently for 10 minutes or until the mango mixture begins to take on more of a jam-like consistency.<br /><br />Add the salt and ground spices and combine well for another 2 minutes.<br /><br />Stir in the malt vinegar. This will loosen the mixture slightly. Continue to stir for another 2 minutes.<br /><br />Cool slightly, allowing the mixture to thicken even more. Serve warm with a main meal or a stack of warm poppadoms. Or pour into a sterilised jar and allow to cool completely before storing in the refrigerator. This delicious chutney will keep for up to 5 days.Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-91262578990216606502011-11-13T17:06:00.022+00:002011-11-13T22:18:14.390+00:00He plays pee-poI was going through some old photographs earlier and found this one that I had totally forgot about. Have you ever seen anyone more handsome?<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/6341362651/" title="He plays pee-po by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.static.flickr.com/6118/6341362651_aa3bdde8cc_z.jpg" width="640" height="427" alt="He plays pee-po"></a><br /><br /><br />photograph by meStaceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-76706434044638084952011-11-13T17:06:00.012+00:002011-11-13T21:21:30.846+00:00Spicy corn relishWe made this over the weekend to serve on top of pan fried seabass and Mexican green rice. This taste combo is one of my absolute favourites right now. The freshness of the greens in the rice combined with the spice and sweetness in this relish is amazing and we never make anywhere near enough. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/6340635649/" title="spicy corn relish on cookingwithacrochetspoon.blogspot.com by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.static.flickr.com/6111/6340635649_096e569e19.jpg" width="500" height="343" alt="spicy corn relish on cookingwithacrochetspoon.blogspot.com"></a><br /><br /><strong>To make this spicy little number, you will need:</strong><br /><br />2 ears of fresh corn (which should give you approx. 1 and a half cups of kernels)<br />2 tbsps olive oil<br />2 shallots, finely chopped<br />1 clove garlic, minced<br />2 tsps minced ginger<br />2 jalapeno chillies (adjust depending on your heat tolerance), finely chopped<br />1/2 a red bell pepper, deseeded and cut into small pieces<br />1/2 a green bell pepper, deseeded and cut into small pieces<br />1 ripe tomato, peeled, seeded and diced<br />2 tbsps dark brown sugar, more to taste<br />2 tbsps cider vinegar<br />3 teaspoons of thai sweet chilli sauce<br />salt, to taste<br />pepper, to taste<br />3 tbsps coarsely grated dry-roasted peanuts<br />3 tbsps chopped fresh coriander<br /><br />Start by removing the kernels from your corn. Heat the oil in a medium-sized pan and add the shallots, garlic, ginger and chillies. Cook over a medium heat until soft, approximately 5 minutes. Increase the heat to high and add the corn, red and green bell peppers and tomato. Cook for another 5-10 minutes until the corn and peppers release their juices and these juices start to evaporate. <br /><br />Add the brown sugar, vinegar, sweet chilli sauce, salt and pepper and cook until the vegetables are tender and the relish has thickened and is richly flavoured. Stir in the peanuts and coriander and cook for another 2 minutes. This relish should be highly seasoned so at this point check that the seasoning is to your liking. Serve this relish hot or cold with almost any kind of seafood, poultry or meat. This relish will also keep for up to 5 days in the fridge in an air tight container.<br /><br />Original recipe from <a href="http://www.barbecuebible.com/">Steve Raichlen's</a> <a href="http://www.amazon.co.uk/Barbecue-Sauces-Marinades-Steven-Raichlen/dp/0761119795/ref=sr_1_5?ie=UTF8&qid=1321219215&sr=8-5">Barbecue! Sauces, Rubs & Marinades</a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-37238023352807967922011-11-13T17:06:00.009+00:002011-11-13T21:02:13.000+00:00Raspberry frangipane tarts<a href="http://www.flickr.com/photos/51366651@N04/6340635669/" title="raspberry frangipane on cookingwithacrochetspoon.blogspot.com by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.static.flickr.com/6109/6340635669_85f04ed3d1.jpg" width="500" height="375" alt="raspberry frangipane on cookingwithacrochetspoon.blogspot.com"></a><br /><br /><strong>To make these gorgeous, sticky, sweet, spongey little tarts, you will need:</strong><br /><br />100 grams of ground almonds<br />100 grams of softened butter<br />1 free range egg<br />90 grams of golden caster sugar<br />1 tbsp pure vanilla extract<br />1 orange<br />200 grams of raspberry jam<br />6 small shortcrust pastry cases<br />Icing sugar, for dusting<br />Clotted cream, to serve<br /><br />Pre-heat your oven to gas mark 5. Crack the egg into a mixing bowl and add the almonds, butter and caster sugar. Grate in the zest of half the orange and add the vanilla extract. Using a spoon mix everything together until combined.<br /><br />Next, lay out the pastry cases onto a baking tray. In each case spoon 1 teaspoon on jam, then 1 heaped teaspoon of the frangipane mixture, then another teaspoon of jam and another heaped teaspoon of the mixture. Spread the layers out a little as you go. Don't worry about being too neat. It's nice to let the jam ooze out through the frangipane when cooked. <br /><br />Place the tray on the middle shelf in your oven and cook for 20 minutes. When ready the top of the tarts should be golden brown and oozing with a little of the jam. Serve warm with a large dollop of cream and a dusting of icing sugar. <br /><br />Enjoy!Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-76303360715366435652011-11-13T17:06:00.006+00:002011-11-13T19:02:55.462+00:00Pineapple caramel cheesecake<a href="http://www.flickr.com/photos/51366651@N04/6340635625/" title="pineapple caramel cheesecake on cookingwithacrochetspoon.blogspot.com by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.static.flickr.com/6049/6340635625_dd46b7f741_z.jpg" width="640" height="409" alt="pineapple caramel cheesecake on cookingwithacrochetspoon.blogspot.com"></a><br /><br />This cheesecake is delicious and creamy. Nothing like you've experienced with a store bought cheesecake. I recommend that you make this one. The pineapple caramel topping sauce is amazing and satifies the sweet tooth.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/6340635641/" title="pineapple caramel cheesecake on cookingwithacrochetspoon.blogspot.com by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.static.flickr.com/6223/6340635641_6facd62e90_z.jpg" width="640" height="428" alt="pineapple caramel cheesecake on cookingwithacrochetspoon.blogspot.com"></a><br /><br /><strong>You will need:</strong><br /><br />40 grams salted butter<br />140 grams of plain hob nob biscuits<br />225 grams of caster sugar<br />2 tbsps cornflour<br />750 grams of good quality cream cheese<br />6 large free range eggs, seperated<br />1/2 tsp pure vanilla extract<br />150ml double cream<br />150ml sour cream<br />pinch of sea salt<br />zest of 1 lime<br /><br /><strong>For the pineapple caramel:</strong><br /><br />a large knob of salted butter<br />200 grams of fresh pineapple, cored and peeled and cut into small chunks<br />a pinch of sea salt<br />225 grams of caster sugar<br /><br />Preheat your oven to gas mark 2. Now go ahead and lightly grease a spring form cake tin with some butter and line the sides and base with baking paper.<br /><br />To make the base, melt the butter and blitz the biscuits in the food processor. Mix these together until combined and then gently press the mixture evenly into the base of your cake tin. Now, if you want to put some of this mixture onto a spoon and place that in your mouth, go ahead, it's fine. Promise. Place your base in the fridge to chill for a while.<br /><br />Now mix the sugar and cornflour together. Beat in the cream cheese, egg yolks and vanilla extract. Unless you have an arm like Popeye, you will need an electric whisk for this. Gradually add both the sour and double creams as you whisk. Add the salt and lime zest and mix to combine.<br /><br />In a seperate bowl, whisk the egg whites until they are stiff and form peaks. Then with a large metal spoon fold them carefully into the cheese mixture. You want to keep this light and fluffy so fold very carefully. Pour the mixture on to your chilled base and place in the oven for 1 hour and 15 minutes until the cheesecake is lovely and golden on the top. Don't worry if your cheeecake cracks on top, this is the look we're after. Once the cake is cooked, turn off the oven and leave it there to cool completely. Then and only then, remove the tin and baking paper.<br /><br />To make the caramel, melt the butter in a small, hot pan and fry the pineapple until golden. Season it with the salt and 1 teaspoon of the sugar as you go. Remove from the pan and add the rest of the sugar along with 100ml of water. When the sugar has completely dissolved, turn the heat right up so that the sugar bubbles and turns a deep, golden colour.<br /><br />Turn the heat down and add another 140ml of water. Be careful that the caramel doesn't spit. Once the sugar has dissolved again, the syrup will start to thicken. Add the pineapple and pour a little over each serving of cheesecake.<br /><br />Delicious.<br /><br />Recipe adapted from <a href="http://www.thomasinamiers.com/">Thomasin Miers' </a><a href="http://www.amazon.co.uk/Mexican-Food-Simple-Thomasina-Miers/dp/0340994975">Mexican Food Made Simple</a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-87474180420654370372011-11-07T20:16:00.001+00:002011-11-07T20:20:36.439+00:00Santa Pez<a href="http://www.flickr.com/photos/51366651@N04/6319352214/" title="picplz_upload by cookingwithacrochetspoon, on Flickr"><img src="http://farm7.static.flickr.com/6110/6319352214_af66a13778_z.jpg" width="480" height="640" alt="picplz_upload"></a><br /><br />Can you tell that I'm getting in the festive spirit?Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-3012491626872390352011-11-01T16:23:00.011+00:002011-11-01T16:47:46.527+00:00My Ultimate Festive FindMy! What are these?<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670064396080133330" border="0" alt="" src="http://3.bp.blogspot.com/-gpoCdza-R2c/TrAdhuXyNNI/AAAAAAAAAJw/1OXQo9qq9H0/s400/IMG_1008.JPG" />Shiny Brites you say? Never. Yes...yes, they are.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670064803659258386" border="0" alt="" src="http://2.bp.blogspot.com/-RciyIrFfsLk/TrAd5cuOGhI/AAAAAAAAAJ8/8NeATIafP4g/s400/IMG_1020.JPG" />I've wanted some Shiny Brites for a very long time now but could never justify the huge shipping costs to get them over to me here in the UK (where they aren't available *sob*). So, can you imagine my utter surprise and plain girlish excitement when I walk into a home store last Sunday and as I'm milling through the festive isles looking at all the glittery, shiny baubles I spot this packaging that I know so well? I tell you, I nearly knocked over every person in my way as I sprinted, yes sprinted, over to the shelf that these were on. I couldn't believe it, there in my hands I was actually holding boxes of Shiny Brites. Naturally, I had to buy them all. Didn't I? I did. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670065620581995010" border="0" alt="" src="http://3.bp.blogspot.com/--Qkh-MqizwA/TrAeo__x0gI/AAAAAAAAAKU/VgPiuLtjsbo/s400/IMG_1030.JPG" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670065186823955906" border="0" alt="" src="http://1.bp.blogspot.com/-stZ12zsoiRk/TrAePwHzZcI/AAAAAAAAAKI/bfO04JJaUd8/s400/IMG_1025.JPG" />You may be asking 'What are Shiny Brites?'. I shall tell you. Shiny Brites are a popular American christmas decoration originally founded by Max Eckhardt just after the Great Depression, now reproduced by Christopher Radko. These lovely little decs are pure Christmas to me. Traditional and festive in every way. I shall be decorating my tree with these until I'm old and grey.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670066333517902850" border="0" alt="" src="http://4.bp.blogspot.com/-TaT-cA82pNc/TrAfSf48dAI/AAAAAAAAAKg/XaXxUJQ1amE/s400/IMG_1031.JPG" /> Tee hee.Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-89295644630181065632011-11-01T10:43:00.014+00:002011-11-01T16:57:32.169+00:00A slightly belated Happy Halloween!Pumpkin carving, decorating mantles, hanging bats, baking cakes, making Halloween garlands, dressing up, giving treats, Chinese takeaway and old Abbott & Costello movies. I hope everyone had a bewitching Halloween.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670072463192411298" border="0" alt="" src="http://2.bp.blogspot.com/-TxZmaqTbXyo/TrAk3StOzKI/AAAAAAAAAKs/wfpDmkihYIg/s400/pumpkin.jpg" />Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-83487065811976777652011-06-09T09:06:00.004+01:002011-06-09T09:20:37.151+01:00Neglecting my blogger duties.I've been occupied by new ventures in the shape of new employment. Mental note to self: MUST BLOG SOON. Noted.<br /> <br /><br /><a href="http://www.flickr.com/photos/t3ch99/2578221964/"><a href="http://www.flickr.com/photos/t3ch99/2578221964/" title="Nest by WhitneyAnderson, on Flickr"><img src="http://farm4.static.flickr.com/3268/2578221964_c0b46e6afa.jpg" width="500" height="333" alt="Nest"></a></a><br /><br /><br />Photograph by WhitneyAnderson via FlickrStaceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-34286826404607201772011-05-27T15:21:00.001+01:002011-05-27T17:01:28.645+01:00Friday Finds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://riverisland.scene7.com/is/image/RiverIsland/604105_main?$hero$"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 430px; height: 430px;" src="http://riverisland.scene7.com/is/image/RiverIsland/604105_main?$hero$" border="0" alt="" /></a><br /><br />Perfect for evening picnics on the beach. Team it with skinny jeans, flats and a little cardy.<br /><br /><a href="http://www.riverisland.com/Online/women/holiday-shop/summer-dresses/coral-polka-dot-dress-604105">Coral polka dot dress</a> by <a href="http://www.riverisland.com/Online/">River Island</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image1.etsy.com/il_fullxfull.231484189.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 577px; height: 714px;" src="http://ny-image1.etsy.com/il_fullxfull.231484189.jpg" border="0" alt="" /></a><br /><br />This is brilliant.<br /><br /><a href="http://www.etsy.com/listing/70086951/i-am-a-big-deal-no2-8x10-print?ref=sr_gallery_40&ga_search_submit=&ga_search_query=blog&ga_search_type=handmade&ga_facet=handmade">Big deal on my blog print</a> by <a href="http://www.etsy.com/people/ParadaCreations?ref=ls_profile">Parada Creations</a> via <a href="http://www.etsy.com/?ref=so_home">Etsy</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://s7v1.scene7.com/is/image/JohnLewis/000175018?$fash_product$"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://s7v1.scene7.com/is/image/JohnLewis/000175018?$fash_product$" border="0" alt="" /></a><br /><br />For kids? Yeah, right. I'll take 5 please.<br /><br /><a href="http://www.johnlewis.com/175018/Product.aspx?source=63258">Little home sherbert pom pom cushion</a> by <a href="http://www.johnlewis.com/">John Lewis</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.anthropologie.eu/is/image/Anthropologie/083329_085_b?$uk-zoom-5x$"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 525px;" src="http://images.anthropologie.eu/is/image/Anthropologie/083329_085_b?$uk-zoom-5x$" border="0" alt="" /></a><br /><br />I could bake some serious cakes in this.<br /><br /><a href="http://www.anthropologie.eu/aprons/strawberry-rhubarb-apron/invt/7532455550043/">Strawberry rhubarb apron</a> by <a href="http://www.anthropologie.eu/page/home/">Anthropologie</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.urbanoutfitters.co.uk/content/ebiz/urbanoutfitters/invt/5620415484121/5620415484121_Assort_l1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 380px; height: 570px;" src="http://www.urbanoutfitters.co.uk/content/ebiz/urbanoutfitters/invt/5620415484121/5620415484121_Assort_l1.jpg" border="0" alt="" /></a><br /><br />Hmm. If you'll excuse me I'm off to rummage through my wardrobe in search of some plain t-shirts.<br /><br /><a href="http://www.urbanoutfitters.co.uk/sukie-transfers/invt/5620415484121/&bklist=">Sukie transfers book</a> via <a href="http://www.urbanoutfitters.co.uk/page/home/">Urban Outfitters</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://media.topshop.com/wcsstore/TopShop/images/catalog/42H75YOGE_3_large.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 450px; height: 625px;" src="http://media.topshop.com/wcsstore/TopShop/images/catalog/42H75YOGE_3_large.jpg" border="0" alt="" /></a><br /><br />I'm suddenly back in the 80's on Yarmouth beach with my bucket and spade and pigtails in these little beauties.<br /><br /><a href="http://www.topshop.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=12556&catalogId=33057&productId=2380298&categoryId=209962&parent_categoryId=208543">Orange jelly sandals</a> by <a href="http://www.topshop.com/webapp/wcs/stores/servlet/TopCategoriesDisplay?storeId=12556&catalogId=33057">Topshop</a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-30567970197534912922011-05-20T14:11:00.007+01:002011-05-20T15:38:18.824+01:00Friday finds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image2.etsy.com/il_570xN.177117518.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 432px; height: 576px;" src="http://ny-image2.etsy.com/il_570xN.177117518.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/57115987/pug-on-rocks-8-x-10-print?ref=sr_gallery_28&ga_search_submit=&ga_search_query=dog+photography&ga_page=2&ga_search_type=handmade&ga_facet=handmade">Pug on rocks</a> by <a href="http://www.etsy.com/shop/MarkJAsher?ref=pr_shop">MarkJAsher</a> via <a href="http://www.etsy.com/?ref=so_home">Etsy</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://media.topshop.com/wcsstore/TopShop/images/catalog/26H01ACRM_large.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 290px; height: 395px;" src="http://media.topshop.com/wcsstore/TopShop/images/catalog/26H01ACRM_large.jpg" border="0" alt="" /></a><br /><a href="http://www.topshop.com/webapp/wcs/stores/servlet/ProductDisplay?beginIndex=0&viewAllFlag=&catalogId=33057&storeId=12556&productId=2454644&langId=-1&categoryId=&searchTerm=floral%20print%20shirt%20dress&pageSize=20">Floral print shirt dress</a> from <a href="http://www.topshop.com/webapp/wcs/stores/servlet/TopCategoriesDisplay?storeId=12556&catalogId=33057">Topshop</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.anthropologie.eu/is/image/Anthropologie/20841888_072_b?$uk-zoom-5x$"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 425px;" src="http://images.anthropologie.eu/is/image/Anthropologie/20841888_072_b?$uk-zoom-5x$" border="0" alt="" /></a><br /><a href="http://www.anthropologie.eu/refreshing-lemonade-urn/invt/7543410800001/">Refreshing lemonade urn</a> from <a href="http://www.anthropologie.eu/page/home/">Anthropologie</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.asos.com/inv/media/1/2/6/4/1584621/black/image1xxl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 395px; height: 500px;" src="http://images.asos.com/inv/media/1/2/6/4/1584621/black/image1xxl.jpg" border="0" alt="" /></a><br /><a href="http://www.asos.com/Asos/Asos-Hooch-Slingback-Rope-Espadrille-Wedge-Sandals/Prod/pgeproduct.aspx?iid=1584621&SearchQuery=espadrilles&sh=0&pge=0&pgesize=20&sort=-1&clr=Black">Slingback rope espadrilles</a> from <a href="http://www.asos.com/?hrd=1">ASOS</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image0.etsy.com/il_570xN.242598484.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 570px; height: 408px;" src="http://ny-image0.etsy.com/il_570xN.242598484.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/73751147/staygoldmaryrose-new-summery-vintage-tea?ref=sr_gallery_1&ga_search_submit=&ga_search_query=tea+cup+bangles&ga_search_type=handmade&ga_facet=handmade">Vintage tea cup bangles</a> by <a href="http://www.etsy.com/shop/StayGoldMaryRose?ref=pr_shop">StayGoldMaryRose</a> via <a href="http://www.etsy.com/?ref=so_home">Etsy</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.anthropologie.eu/is/image/Anthropologie/20744306_040_b?$uk-zoom-5x$"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 425px;" src="http://images.anthropologie.eu/is/image/Anthropologie/20744306_040_b?$uk-zoom-5x$" border="0" alt="" /></a><br /><a href="http://www.anthropologie.eu/kitchen-accessories/farmers-market-basket-small-square/invt/7542402420001/">Farmer's market basket</a> from <a href="http://www.anthropologie.eu/page/home/">Anthropologie</a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-82165109285240846832011-05-19T14:35:00.011+01:002011-06-09T09:05:14.668+01:00Boneless Buffalo Bites and Blue Cheese DipBuffalo WINGS are messy..and hairy. I don't mind the mess but I can do without having to deal with the hair and pimpled skin. You know what I mean. So, these are Boneless Buffalo Bites. A variation, I'm sure, I'm not the first to debut here on CWCS, but they're SO good. The actual buffalo sauce is a recipe from our BBQ hero Steve Raichlen. "Buffalo Mop" to be precise. See?<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739581050/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5309/5739581050_3c626a42ac_b.jpg" width="500" height="392" alt=""></a><br /><br />Obviously, I shan't be posting the recipe on here because it's not mine (you could buy the book and be in BBQ heaven (that's okay Steve you can pay me later)). There's all kinds of very bad for you..ahem..I mean delicious things in here. Nearly a whole stick of butter being one of them. But, sssh, I won't tell anyone if you don't.<br /><br />And then there's this:<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739582108/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2593/5739582108_18fd941a9e_b.jpg" width="550" height="755" alt=""></a><br /><br />There ain't no party like a Frank's party.<br /><br />The recipe actually calls for tobasco sauce but we are unashamed lovers of Frank's so we decided that would be best.<br /><br />Now buffalo wings/bites wouldn't be complete without blue cheese dip. It would be like bread without olive oil, beef without mustard, Seth without Summer (I had to get the OC in here somewhere didn't I?!). Anyway, you get the point.<br /><br />So, I whipped up a batch. These are your ingredients. Minus the Sam Adams of course. Unless you wanted to. Whatever floats your boat.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739035279/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2331/5739035279_a4e4f2f9a7_b.jpg" width="550" height="755" alt=""></a> <br /><br />Start off by crumbling the stilton into a bowl.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739036397/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm4.static.flickr.com/3340/5739036397_e0456a44f2_b.jpg" width="550" height="392" alt=""></a><br /><br />With the back of a large spoon, squidge the cheese a little to break it up. Don't worry if it's still lumpy, we'll come to that later on.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739037383/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2259/5739037383_48c91e382e_b.jpg" width="550" height="392" alt=""></a><br /><br />Add 300ml of soured cream<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739038301/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5026/5739038301_90a411fded_b.jpg" width="550" height="392" alt=""></a><br /><br />Stir it up, baby.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739039371/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5263/5739039371_53cbe53652_b.jpg" width="550" height="392" alt=""></a><br /><br />Now add 2 heaped tablespoons of your favourite mayo. With or without the chubby thumb.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739040279/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2120/5739040279_716c6c2777_b.jpg" width="550" height="392" alt=""></a><br /><br />And the juice of half a lemon (minus the pips).<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739590064/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2391/5739590064_5bdc75ae7d_b.jpg" width="550" height="392" alt=""></a><br /><br />Now transfer your mixture to a food processor (see, I told you we'd get there) and whizz it all up until it's nice and smooth. You could leave your mixture lumpy if you so wish.<br /><br />Once you're happy with the thickness, transfer the mixture back to the bowl and season with salt and pepper. Can you tell I forgot to take pictures of this part?<br /><br />Then you should have something that looks like this:<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739613624/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5303/5739613624_ae79550a49_b.jpg" width="550" height="392" alt=""></a><br /><br />Granted, I hear you, I could have done something a little more exciting with the presentation. BUT. When you taste this, it'll knock your socks off, it's so tasty. Honest. Try it.<br /><br />Now, you might wonder why the hell I made salsa to go with this. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739031109/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm4.static.flickr.com/3171/5739031109_10fc2c5f39_b.jpg" width="550" height="392" alt=""></a><br /><br />Well, hold your horses! I didn't. It was to go with a batch of home made golden breaded mozarella sticks that I made for our lovely vegetarian Vikki. However, I shan't be showing you a photo or a step by step of these as they just looked TOO good. And me being the kind person that I am, I wouldn't want to make you all jealous of my fan-tab-ulous cooking skills. Ahem. The truth your honour? Okay. They were a complete tram smash. All the cheese oozed out of the breadcrumbs (I knew I should have egg and breadcrumb dipped twice) and by the time I'd put them all into a dish they'd all melded together to create one big breadcrumb and mozzarella cheese pat. What, it's okay that I had to cut it like a pie to serve it. Yes, of course it is. I have to say though, horrible presentation aside, they tasted ruddy good and with some of that salsa on top it finished it off nicely.<br /><br />Right, for the salsa:<br /><br />Start with a few good handfuls of tomatoes. Mixed colours always work best.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739591372/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5268/5739591372_6d6a94d370_b.jpg" width="550" height="392" alt=""></a><br /><br />You see that lovely shiny thing bottom right? That is my best friend for life. Well, apart from Bob of course. That people, is my Global knife. Oh, yes. I will never chop, slice or dice with another. Anyway, I digress.<br /><br />Chop your tomatoes.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739045569/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2772/5739045569_324fe590c3_b.jpg" width="550" height="392" alt=""></a><br /><br />Roughly chop one sweet red pepper..<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739044529/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2442/5739044529_cd179909df_b.jpg" width="550" height="392" alt=""></a><br /><br />..and a bunch of spring onions..<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739610734/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm4.static.flickr.com/3375/5739610734_b767026ded_b.jpg" width="550" height="755" alt=""></a><br /><br />..and a nice big bunch of coriander.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739596806/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2241/5739596806_e21089dcb2_b.jpg" width="550" height="392" alt=""></a><br /><br />Add it all to a bowl and add the juice of one whole lime and 2 teaspoons of sugar.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5739048839/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2168/5739048839_78f763647f_b.jpg" width="550" height="392" alt=""></a><br /><br />Then give it all a good stir and that is your basic salsa right there. Nice and quick and really refreshingly delicious.<br /><br />We also had sweet potato fries. Obviously, you need no explanation as to why you won't be getting a photo of those either.<br /><br /><br />Some photos by (the lovely) BobStaceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-74543995313502315882011-05-16T13:27:00.005+01:002011-05-16T16:15:35.402+01:00Friday (ish) findsI did want to post this on Friday, hence the title. However, due to nasty little gremlins in Blogland, I couldn’t. So, because you’re lucky, you can have it right now.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cache0.bigcartel.com/product_images/36081886/300.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://cache0.bigcartel.com/product_images/36081886/300.jpg" border="0" alt="" /></a><br /><br />Don’t you just love these fabric birds made my <a href="http://www.abigail-brown.co.uk/">Abigail Brown</a>? <br /><br />When you can’t have the real thing perched on your bookshelves, then these come in a very close second.<br /><br />This blue tit is my favourite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cache1.bigcartel.com/product_images/36023078/300.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://cache1.bigcartel.com/product_images/36023078/300.jpg" border="0" alt="" /></a><br /><br />No, hold on, it’s definitely this kingfisher.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cache1.bigcartel.com/product_images/28759077/300.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://cache1.bigcartel.com/product_images/28759077/300.jpg" border="0" alt="" /></a><br /> <br />Wait! Hold the phone. I think this jay is amazing too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cache0.bigcartel.com/product_images/28760413/300.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://cache0.bigcartel.com/product_images/28760413/300.jpg" border="0" alt="" /></a><br /> <br />Whoa, okay, pump the breaks! This is the one! I really love this more exotic pink flamingo. Not that I don’t love my common garden birds too, of course! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cache0.bigcartel.com/product_images/36022798/300.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://cache0.bigcartel.com/product_images/36022798/300.jpg" border="0" alt="" /></a><br /><br />Okay, you’ve twisted my arm. I’ll take them all.<br /><br /><br />All photos via <a href="http://www.abigail-brown.co.uk/">Abigail BROWN</a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-11959039596154938482011-05-09T09:57:00.007+01:002011-05-10T12:15:03.869+01:00Sicilian pesto.Served best straight onto whole wheat spaghetti, with a little extra parmesan sprinkled on top just for the fun of it. Delizioso!<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5703434295/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm3.static.flickr.com/2748/5703434295_bc891fe604_b.jpg" width="550" height="755" alt=""></a><br /><br />You will need:<br /><br />(Serves 4)<br /><br />60g Skinned almonds (or blanched almonds)<br />20 x Basil leaves <br />200g Sun dried tomatoes - drained<br />4 x Garlic cloves - peeled<br />Extra virgin olive oil - to taste<br />100g Parmesan - finely grated<br />Salt & Pepper - to season<br /><br />In a shallow frying pan toast the almonds. Once golden brown set aside and leave to cool.<br /><br />Into a food processor add the basil leaves, garlic and sun dried tomatoes. Blitz until combined and very finely chopped. <br /><br />Add the almonds and whizz until the mixture is a smooth paste.<br /><br />Add a little of the olive oil at a time until you are happy with the consistency.<br />You don't want your pesto to be too sloppy but at the same time it has to have movement so you're looking for somewhere in between.<br /><br />Once you are happy with the thickness, give the mixture one final pulse to make sure everything is nicely combined and then transfer to a dish.<br /><br />Fold the grated parmesan cheese into the mixture. This will thicken the pesto so you may wish to add a little more oil at this stage just to loosen things up again.<br /><br />Season with salt and pepper to taste.<br /><br />Finito!<br /><br />Recipe adapted from <a href="http://www.amazon.co.uk/Ginos-Pasta-Everything-Need-Italian/dp/1856269752/ref=sr_1_1?ie=UTF8&qid=1304950711&sr=8-1">Gino's Pasta</a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com2tag:blogger.com,1999:blog-7233363154627121407.post-59894627709808694382011-05-04T16:56:00.005+01:002011-05-05T09:57:15.443+01:00Crochet WithdrawalIt's been way too long since I picked up my crochet hook. Before Christmas to be absolutely precise. I hooked a granny square blanket for my Gran for a Christmas present. So, I was mucho excited when I stumbled across something that I HAD to crochet. Granny Bunting. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5689267075/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5183/5689267075_d373cd3481_b.jpg" width="550" height="755" alt=""></a><br /><br />Yes, I admit it people, I am a shameful lover of all things granny . The hooky kind of course, not the purple rinse, dentured, hoover-kisses kind. I came across the pattern on <a href="http://crochethealingandraymond.wordpress.com/">Crocheting With Raymond</a>. Alice is one talented, crafty lady. I've only done 3 flags so far but I'm planning on doing a nice long line of them. Probably about 15 or so. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5689268137/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5103/5689268137_c317663793_b.jpg" width="550" height="755" alt=""></a><br /><br />I decided to use 5 colours and just alternate them. I've been using some leftovers from the blanket but they're running quite low so I feel a trip to the haberdashery section in John Lewis is going to be on my list of things to do very soon.Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-63524816751794483782011-05-03T19:15:00.025+01:002011-05-06T16:15:33.353+01:00More BBQ goodnessAs there were plenty of royal goings on Friday we decided that it was definitely a good excuse to throw another BBQ. Why not? The grey skies and impending rain threatened our good time (although we had the umbrellas at the ready) but before we knew it the sun had broken through the gloom and we were heating the grill. Bob donned his chef's hat (metaphorically of course) and whipped up a nostril-tingling, very fragrant Chinese marinade for some swordfish steaks that we had picked up. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684733450/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5187/5684733450_4fa1142c42_b.jpg" width="550" height="755" alt=""></a><br /><br />It was not only extremely pretty to look at, with it's little star anise floating around amongst the crushed garlic and cinnamon sticks but it also flavoured the fish incredibly well. As soon as the steaks hit the grill they sizzled and wafted up a most amazing aroma that drew me and my camera closer. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684175671/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5229/5684175671_8c704e25a4_b.jpg" width="550" height="392" alt=""></a><br /><br />Then came my favourite..the ribs. Finger-licking, lip-smacking and tooth-sticking. Bob decided to try two kinds, a few racks of baby back's rubbed with a bbq rub which were then doused in sweet and smoky bbq sauce while they cooked on the grill.<br /><br />Then he made a smoky apple BBQ sauce which Wes glazed the other ribs with while they sizzled and spat and made our mouths water. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684763718/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5104/5684763718_10973596a8_b.jpg" width="550" height="392" alt=""></a><br /><br />More sauce Wes! More!<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684760000/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5027/5684760000_a6bc158444_b.jpg" width="550" height="392" alt=""></a> <br /><br />These were the final results:<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684161801/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5145/5684161801_4bafca706f_b.jpg" width="550" height="392" alt=""></a><br /><br />Ribs with rub and sweet and smoky bbq sauce glaze.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684725470/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5103/5684725470_56da582410_b.jpg" width="550" height="392" alt=""></a><br /><br />Ribs simply glazed with smoky apple bbq sauce.<br /><br />Both kinds of rib were SO good. Hold on, I don't think I'm expressing just how good these were. They were so good I could have eaten everyone elses too. They were so good that when I realised that mine were all gone, I looked around to see if anyone might have too much to eat and would need me to help them out. Sadly not. What do you mean you really enjoyed them too? The apple glazed ones were stickier, messier and my personal favourite. The ribs that had been rubbed and then glazed were alot spicier and were packed with good, punchy flavours. They also had little bits of caramelised brown sugar from the rub. What's better than caramelised sugar? Nothing, that's what. Aren't I lucky to know two men who can glaze, make delicious sauces and rubs and grill food on the BBQ so well?<br /><br />My cooking hasn't been that adventurous lately. I haven't really had the oppurtunities for it. I will though. This weekend, I'm thinking about knocking up some boneless buffalo wings and some Jack Daniels sesame chicken, TGI inspired. Oh, and some creamy blue cheese dip and sweet potatoes fries. In the meantime though, here were some delicious sides that I made to accompany the meaty goodness of..well..the meat. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5687186762/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5301/5687186762_053ce7231d_z.jpg" width="550" height="392" alt=""></a><br /><br />Torn mozarella with green pesto, basil, lemon zest and juice and LOTS of olive oil. <br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684182333/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5109/5684182333_7828a4f26e_b.jpg" width="550" height="392" alt=""></a><br /><br />My delicious cranberry salsa which is, if I may say so myself, out of this world. I love it with everything and anything. Visit <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/cranberry-salsa-5/">here</a> for the recipe.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684736686/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5025/5684736686_69a2828ee1_b.jpg" width="550" height="392" alt=""></a><br /><br />A gorgeous mixed tomato salad with balsamic vinegar, olive oil, basil, chilli and garlic. I was lucky to find some unusual looking tiger tomatoes in the supermarket to jazz this up a little and make it more visually pleasing. When Bob eats this he says "It reminds me of holiday". I know exactly what he means and you would too if you tasted it.<br /><br />And here to round it all off is my Bob's beard. Why? Because I can.<br /><br /><a href="http://www.flickr.com/photos/51366651@N04/5684756120/" title="My love by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5185/5684756120_c8fc812270_b.jpg" width="550" height="392" alt="My love"></a><br /><br />Mozzarella salad via <a href="http://www.jamieoliver.com/">Jamie Oliver</a><br />Tomato salad via <a href="http://www.jamieoliver.com/">Jamie Oliver</a><br />BBQ sauces and Chinese marinade via <a href="http://www.barbecuebible.com/">Steve Raichlen</a>Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0tag:blogger.com,1999:blog-7233363154627121407.post-47986821155784442822011-04-27T11:35:00.002+01:002011-04-27T11:38:15.183+01:00Oh, Oh Land.<a href="http://www.flickr.com/photos/51366651@N04/5660410427/" title="Untitled by cookingwithacrochetspoon, on Flickr"><img src="http://farm6.static.flickr.com/5066/5660410427_6faed1616c_b.jpg" width="550" height="550" alt=""></a><br /><br />I just stumbled across this EP on Spotify. I think I've found something new to stick on repeat and wear my iPod out with.Staceyhttp://www.blogger.com/profile/00643819699886163880noreply@blogger.com0