Savoury Saturday- Cauliflower & Cheese

Best Cauliflower & cheese 

In Jamie Oliver's Save with Jamie cookbook he's constructed a recipe for 'the best cauliflower & cheese'. It was recommended to me by one of my clients & it sure is a crowd pleaser! 

My husband loved it, but isnt a veggie only lover, so we added some chicken breast & crispy bacon to make it a meat-friendly meal in a dish! Two of your five-a-day plus protein- fantastic as a meal and leftovers! 

Thanksgiving Recipe Week: Cranberry and Orange Relish

Yummy!! I love making this simple and tangy recipe for Cranberry and Orange Relish. The recipe is from  Ocean Spray®  and is a crowd pleaser! Bon Appétit!

 

Ingredients

1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar

Directions

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.  

Makes about 3 cups.  

NOTE: May also be prepared in a food grinder.

WLFEO Wednesday- thankful for sisterhood

Sisterhood not only is within the sorority, there is an unwritten code of support with women. After having a section I'm not able to drive, lift my 18 month old, walk the dog or do heavy house work such as hoover, carry loads of laundry up & down the stairs etc. 

Most of my friends all have families of their own so aren't able to help, but the women in my family have rallied round to make sure I have someone to support me throughout the day while I've got the kids and my husband is at work. 

This support system is invaluable and has been a sanity saver. It's meant I can rest and heal from the operation and still be able to get household chores, errands and other jobs done. 

Sisterhood amongst women is an unspoken language if support and understanding. As it's thanksgiving week, I just wanted to highlight his thankful I am to the friends, sisters & women in my life. 

Thanksgiving Recipe Week- Carmel Apple Cake

125g unsalted butter, softened 

379g Carnation Carmel 

2 eggs, slightly beaten 

225g flour 

4tsp baking powder 

2tsp ground cinnamon 

2 Bramley apples, peeled, cored & diced 

2tbsp whole milk 

1tsp brown sugar 

Serves 10 

Preheat oven 150C

1. Cream butter and 225g Carmel until well blended 

2. Beat eggs into mixture one at a time 

3. Sift dry ingredients into mixture and stir together by hand 

4. Stir in apple chunks and milk until blended

5. Lightly butter a 20cm cake tin, spoon mixture into tin and smooth the top. Sprinkle brown sugar over the top. 

6. Bake for 40 minutes, or until top is golden brown and toothpick comes out clean. 

7. Warm the rest of the Carmel in a microwaveable jug until pourable, then pour over cake and enjoy with tea & friends! 

I used only 2 tbsp of pouring Carmel and saved the rst to enjoy with skived apples as a snack. This mixture of sweet Carmel and tart apple not only creates a moist cake, it's rather moreish too! Bon Appetite! 

Thanksgiving Recipe Special: Pumpkin Bread

We are having so much fun in the BVF kitchens creating holiday recipes to share with our friends around the world. Pumpkin is synopsis with Autumn in the United States and we love pumpkin flavoured treats.


Before we get to the yummy recipe-I thought it would be fun to share some history about pumpkins and while exploring the topic- I came across food history blogger,  Tori Avery.

Excerpt from ToriAvery.com "From The Great Pumpkin to pumpkin pie to pumpkin spice lattes, the pumpkin is an American icon. Nothing signals the start of autumn like the arrival of pumpkins. Originating in Central America over 7,500 years ago, archaeologists discovered the oldest domesticated pumpkin seeds in the Oaxaca Highlands of Mexico. These seeds grew much different pumpkins than the orange variety we are accustomed to today. In its original form the pumpkin was a small, hard ball with a bitter taste. Pre-Columbian Native Americans domesticated pumpkins for their flesh rather than their nutritional, readily available seeds. The pumpkin was one of the first wild plants cultivated for human consumption in America, making it an extremely important part of our culinary history. The possibility of having access to something that could be planted, controlled and eaten meant less need for foraging and more likelihood of settling down in one place." Visiting the like for the full article.
http://toriavey.com/history-kitchen/2013/11/pumpkin-history/

We hope you enjoy this our recipe for Pumpkin Bread! Sprinkle with powdered sugar for a nice presentation. Bon Appétite!! 

Ingredients

3 cups flour

2 eggs

1 cup canned pumpkin

1/2 cup sour cream

1/2 cup brown sugar

1/4 sugar

1/4 cup butter

1/4 cup canola oil

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

Pre-heat over to 350 degrees Fahrenheit.

 Grease a 13x9x2-inch baking pan; set aside. Mix together flour, baking soda, baking powder, baking soda, spices, and salt.  Stir together sour cream and pumpkin, set aside. In mixer bowl beat butter and oil on medium speed for about 30 seconds. Add brown sugar and sugar, beat until well combined. Add eggs and mix for 1 minute. Gradually the mixed sour cream and pumpkin to the flour mixture and beat on medium speed until all ingredients are well blended.  Pour into baking pan and bake for 35-40 minutes, or till done.

Let cool and cut in desired size, sprinkle with powdered sugar. 

Feature Friday: Thanksgiving Recipe Special- Sausage, Cranberry, and Pecan Stuffing

With Thanksgiving just a few days away, we are excited to share recipes from the BVF kitchens. Although this holiday is celebrated traditionally in America, we love traditions and creativity!! Di brought this tradition with her to to England and celebrates the season of gratefulness with her family and friends. An opportunity to gather over a meal and cheer, to share thankfulness is a grand idea, regardless of location!

One of my favorite memories was the Thanksgiving dinner we created on Thanksgiving Day in 2010, leading up to our 2010 Adventures in Prague. What a perfect way to celebrate the beginning of a journey, thankful and surrounded by friends. 

We hope you enjoy. Bon Appetite! 

Sausage, Cranberry, and Pecan Stuffing

Serves 4-6 

Ingredients

4 tablespoons Olive Oil, divided

1 tablespoon butter, softened

8 oz raw sausage, no casings

2 cups chicken or vegetable broth

3 cups cubed Whole Foods Cranberry Baguette, cut into desired cube size

3 cups Whole Food Ciabatta, cut into desired cube size 

2 cups reduced sodium chicken stock

¾ cup unsalted roasted pecans

¾ cup dried sweeten cranberries

1 celery stalk, chopped

½ large red onion diced

2 leeks, chopped

1 teaspoon dried Rosemary

1 teaspoon dried Sage

1 teaspoon dried Marjoram

1 teaspoon dried Thyme

½ teaspoon pepper

1. Preheat oven to 350 degrees Fahrenheit, toast bread pieces for 10-12 minutes. Check periodically, when the bread is a light toasty color, set aside. Leave oven on. 
2. Use softened butter to butter a 9 x 9 pan.
3. Brown and crumble the raw sausage, cook thoroughly and set aside.
4. In a large skillet or pot over medium heat add 2 tablespoons Olive Oil, add celery, onion, and leeks, sauté for 12-15 minutes, until lightly browned.
5. Add thyme, sage, marjoram and rosemary, cook for an additional minute.
6. Add the cooked crumbled sausage.
7. Add the toasted chopped bread, mix ingredients thoroughly.
8. Adding ½ cup at a time, pour the chicken broth over the mixture to moisten the bread. If you desire a more moist consistency after adding the full 2 cups of broth, add ¼ cup additional broth to desired consistency.
9. Add pecans and cranberry.
10. Place stuffing in prepared pan.
11. Bake in oven uncovered for 20 minutes.
12. Serve immediately, or if making in advance, refrigerate and to reheat drizzle ½ cup broth over the stuffing, cover with foil, and place in 350 degrees Fahrenheit over for 30 minutes.

Motivation Monday- Red Rose Cafe

Whilst on our babymoon in Bruges my husband found this reasonably priced hotel just off the main square, and it had its own bar attached. The hotel has basic amenities & is located a block from the main square down a quite side street- great location. 

The cafe is full of character and it's own intimate ambiance with is dim lighting, small tables and roses dangling from the ceiling. 

They specialise in Trappist beers and every wall is covered with different types of beers to try. This welcoming cosy atmosphere is a great place to spend an evening beer tasting with friends, a loved one or just pop in for a night cap! 

The Red Rose Cafe, Hotel Cordoeanier, Bruges, Belgium. 

Thanksgiving Special Recipe- pumpkin soup

This recipe was given to me by my Aunt, whom picked it up whilst on a 'relly tour' in the north of England. They had a recipe leaflet at their local garden centre. I usually roast pumpkin to add flavour, so I found this method is quite bland making it essential to add the cheese and some savoury spices. It makes six servings for a lunchtime portion, but would stretch to eight if you're using it as a starter for Thanksgiving or a dinner party. 

Serves 6 

1kg skinned pumpkin, cubed

2tbsp rapeseed oil

2 onion, roughly chopped

750ml bouillon vegetable stock 

400ml whole milk 

1/2tsp nutmeg 

1 tbsp cracked black pepper 

200g cheddar, grated 

1. Sautéed pumpkin in oil to soften, about 5 minutes, 

2. add chopped onion and continue to cook until softened. 

3. Add stock, milk, nutmeg, and seasoning, simmer for 20 minutes or until pumpkin fully softened. 

4. Allow to cool slightly before blitzing until puréed 

5. Check seasoning, add grated cheddar and enjoy with fresh bread! 

Sunny Sunday- healthy start

Breakfast smoothie 

2 satsumas 

1 banana 

1 apple 

1 plum 

handful of grapes 

1tbsp crunchy peanut butter 

1/4 c granola 

1/4c milk 

Put them all in a blender & mix until smooth. 

Enjoy immediately! 

Savoury Saturday- Savoy Cabbage Soup

Savoy cabbage soup Ingredients

12 rashers streaky bacon, sliced into 1/4" strips 

2 onions, diced 

4 cloves garlic, pressed 

1 Savoy cabbage

2 carrots, roughly chopped 

2 celery sticks, roughly chopped 

800g potatoes

1.5litres bouillon vegetable stock 

Fry off bacon, onions & garlic

Add celery, then carrots 

Add Savoy cabbage & potatoes

Fill with vegetable stock 

Bring to boil then simmer for 30 minutes or until vegetables are soft. 

Blitz with a hand mixer until smooth

Enjoy with fresh bread & butter. 

Bon appetite!  

Thanksgiving Recipe Special- Pumpkin Cream Cheese

Our Thanksgiving Recipe sharing continues and we are so excited to share one of our favourite Fall flavours: Pumpkin Cream Cheese. 

Ingredients 

200g Philadelphia Cream Cheese 

200g Libby's canned pumpkin 

50g Brown sugar 

1/2 tsp Ground ginger

1/2 tsp Ground cloves

1/2 tsp Vanilla essence 

1 tsp Cinnamon 

Beat ingredients together & chill for two hours before spreading on a toasted sesame bagel. Bon appetite!!

Pumpkin cream cheese on a sesame seed bagel

Refrigerate the pumpkin cream cheese in an airtight container. 

Thanksgiving Recipe Special- Pumpkin cupcakes

120g flour 

140g sugar

1 tbsp baking powder

1 tsp ground cinnamon 

1/2 tsp ground ginger 

1/2 tsp ground cloves 

Pinch salt 

40g butter, softened 

120ml whole milk 

2 eggs 

200g Libby's pumpkin 

Preheat oven 180C 

1. Put all of the dry ingredients into the bowl and mix in the butter

2. Slowly add milk to the mixture while beating on medium speed

3. Add the eggs and beat well

4. Stir in the pumpkin by hand until all ingredients are combined 

5. Spoon mixture into cupcake cases until 2/3 full

6. Bake about 18 minutes or until toothpick comes out clean. 

7. Allow to cool completely and top with cream cheese frosting  

Pumpkin batter is quite runny 

My little man found them on the cooling rack & they pass the taste test! 

Feature Friday- Treehouse Study Centre

The Countryside Education Trust has a Treehouse Study Centre based in Beaulieu, New Forest, Hampshire.  Three times a year they host an open day for family and friends of the Trust to come and enjoy a variety of activities and to introduce the public to the facilities and types of activities they have to offer.  

Hay bale petting zoo 

They are open all year round for school outings, education days for children and adults, and short courses.  The facilities are eco-friendly and are available for many types of activities or events. Check out their website for more information about what they have to offer. http://www.cet.org.uk/

Fancy dress station

During the October half term we attended one of the open days.  It was well organised and attended by many young families.  The volunteers were very welcoming and gave clear directions of where to park and enter the Treehouse Study Centre. There were activities for all age groups from one year onwards.  Activities available were colouring, a petting zoo with rabbits and tortoises, a fancy dress photo shoot area, colouring, face painting, story time, make your own music corner, a deer walk, hook a duck and an introduction to pond life. 

Festive hook a duck game 

Adults were charged £3 and children over two years were £2 for entry which went to supporting the Countryside Education Trust.  There was a BBQ area that was cooking burgers and sausages, a tea and cake station set up in one of the tree houses and many families who had brought their own picnic lunches. 

This is a great day out or even a morning or afternoon well spent with children as they are kept busy throughout their visit. 

Travel Tuesday- Armistice Day

Remembrance Day or Armistice Day is commemorating 100 years since the outbreak of World War One in 1914 & remembering those who fought & lost their lives for their country. There were 888,246 British military fatalities! 

The Tower of London- Blood Swept Lands and Seas of Red. image from the DailyMail 

  

The Sea of poppies at Tower of London has been a huge attraction over the past week. 888,246 poppies have been planted and the last one will be planted today at 10.52 before the two minute silence at 11.00. 

Every poppy planted represents a life lost in WW1, this amazing display has engaged with individuals the amount of lives lost during the War. It's been humbling for those who organised it and emotive for those who visit the Tower of London. 

The display of poppies is called Blood Swept Lands and Seas of Red, the glass poppies have been designed by ceramic artist Paul Cummins. The creation of the display of a waterfall flowing from the tower and filling the moat was set by Tom Piper. 

These ceramic poppies can be bought for £25 and 10% of each poppy gets evenly distributed amongst the chosen charities. They are hoping to sell all of the poppies and raise millions of pounds for six different Armed Forces charities such as Help for Heroes & Coming Home. 

The Great War hasn't only been commemorated in London, it's been remembered nation and worldwide with services, wreaths, banners, artwork being created and designed to remember those who gave their lives for their country! 

Treat Thursday- La Civiere d'Or

As you walk into the centre square in Brugge you are immediately surrounded by cafes, horse and carts, and architecture.  It is the heart of the city and a buzz of activity with every cafe busy with people and others absorbing the cultural atmosphere.  

We decided to enjoy the evening sun which was still shinning on the left side of the square as you enter from the station/top side of the main square.  Being October it was chilly if you weren't in the direct Indian summer sunshine, but if you were then it was a little slice of heaven!

Being on the main square it was super busy and you had to jump on a table as soon as it was vacated, we felt a bit like predators, but everyone was doing it! the cafe overlooks the main square so it makes for a wonderful variety of people watching, one of my favourite pastimes! The square is pedestrian only and the horse and carts trotting by adds to the quaint atmosphere the city has to offer. 

All of the bars, cafes, restaurants are a captured market so the prices are higher, but the waiters speak good English and are well versed in the variety of beers available.  Drinks come with a bowl of nuts and the service is relatively quick considering there only seems to be two waiters running the whole outside area. 

Inside is dingy and feels almost dirty and the toilet facilities are very basic, but the main selling point for La Civiere d'Or is the outside seating area and the views of the main square, so I would rate this place a 3/5 star which is fine for a drink but didn't leave us inspired to try a meal here. 

Savoury Saturday: Potato and Leek Soup

It's soup season!! The autumn and winter months are perfect for soups. We love experimenting and creating different soups in BVF Kitchen. 

This recipe is easy to prep and create. Potato soup is versatile and you can make any variations you desire such as: adding cheese, chopped broccoli, diced chicken, and so much more! 

Ingredients 

• 2 tsp olive oil
• 1 medium shallot, minced
• 2 medium leeks, sliced (white and light green parts only)
• 1 pound Russet or Yukon Gold potatoes, peeled and chopped into 1-inch pieces
• 4 cups fat-free, reduced sodium chicken broth (or vegetable broth)
• 1 2/3 cups fat free milk
• Freshly ground black pepper

Heat oil in a large pot. Add shallots, leeks and potatoes, and cook on a low to medium heat for 15 minutes, stirring occasionally. Add chicken or vegetable broth and milk, and simmer half covered on a medium heat for 30 minutes, until the potatoes are tender. Transfer half of the potatoes and 3/4th of the liquid to a blender or food processor and blend until smooth. Add more of the remaining liquid until desired consistency. Combine the puréed soup with the remaining diced potatoes. Garnish with sour shredded cheddar cheese. Bon Appètite!!! 

Travel Tuesday! 10 BVF Things to do in Paris

10 BVF Things to do in Paris 

1. Rue Mouffetard Market: Located in the Latin Quarters. Great places to eat, nice area to walk, fresh produce stands, cheese shops, etc. 

2. Pont de Arts Bridge: Iconic bridge with the 'locks of love".

3. The Louvre Museum-See countless works of art including the Mona Lisa. 

4. Shakespearre's Bookstore.

5. Montemarte: Eclectic, lots of crepe stands, art corner, gorgeous view of the city from the top of the Sacre Coeur (Sacred Heart). 

6. Markets, you can find them by arrondissement 

7. Try chocolate pain at a local bakery.

8. Walk along the River Seine, buy a book from a local vendor.

9. Attend a live show such as Crazy Horse, the opera, ballet, symphony, Moulin Rouge, etc. 

10. If you enjoy sweets and nuts, visit the Pistacherie (multiple locations throughout the city).

Congratulations Diana!! Welcome Baby Oliver

What an exciting and glorious day!! Congratulations to Diana, Phil, and new big brother Alfie on the birth of baby Oliver!! Look how gorgeous he is!!! 

Oliver Matthew Jenner was born today at 10:57am and is a healthy 9 lb beautiful baby! Beaming Diana!! 

Alfie welcomes Ollie. Big brother Alfie (and my beautiful Godson)!! 

I've had the joy of knowing Diana since she was 17 years old! It's been a privilege to witness her transform from a teenager into an amazing woman. So proud of all she's accomplished over the years and so excited for her to be a mummy of two!!! Cheers to another spectacular new chapter in your life, wishing you and your family endless blessings. I can't wait to see you, Phil, Alfie, and Ollie in March. 

Travel Tuesday- New Forest Wildlife Park

New Forest Wildlife Park 

Butterfly sanctuary- not their season at the moment, they finish end if September. Butterflies need sodium for breeding & that's why they land on you. Butterflies are usually delicious & enjoyed by birds, snakes, lizards, rats & monkeys, but some taste foul & can be poisonous! 

There are several types of otters at the NFWC, some From the Pacific North West 

Otters fur is warm, thick & sleek which makes it highly desirable by humans and they're still hunted for fur because they're not endangered species. Two brothers/ bachelors or travel as families 

Eurasian otters, also known as the common otter, is the only otter native to Britain. We arrived about 11.00 which enabled us to walk along and see everything and arrive at the enclosure just in time for 

Feeding time! All the otters gather round screeching for food, then the keeper comes and feeds each pen chucking individual portions into each enclosure. They live until they're about 7 years old. Otters have to be taught to swim- drag by back of neck & until almost drowning & start to swim. Typical Otter menu: 

Chicks for breakfast

Mince & vegetables for lunch 

Fish (trout/salmon/tilapia) & shellfish for dinner 

Catch rodents & frogs in the wild as well for snacks 

Lucky animals! 

Owl sanctuary & deer roam free. There are hobbit owls, tawny, snow and many other types of owls. At each enclosure there are fun facts and questions for an interactive visit with older children. Dotty the deer is 11 years old and can live until she's 20 years old in captivity. She was hit by a car & nursed back to life. she was eating my pashmina! Very friendly & apparently clothing is a form if comfort to them. 

European Bison- closely resemble North American bison but more commonly called buffalo. Lady in Poland is in charge of all breeding, the population was reduced down to 12 with only 2 males & now through carefully monitored breeding there are over 4,000 bison scattered around Europe. These two males came from the breeding program in Ireland and were shipped over in a large metal cattle crate, they put several big dents in it but once the arrived at the centre it only took them a week to settle into park habitation. 

There are a couple play areas for all ages and picnic areas, so you can spend the entire day at the park or just a couple of hours. If you have an IKEA card you save 30% on entry fee, so it makes for a fun family day out! 

Savoury Saturday- Restaurant Review The Blue Pig

The Angel and Blue pig review 

This 13th century pub has been a well-known establishment in Lymington for years.  It's located in the centre of the High Street and has recently been refurbished.  The girls and I have a quarterly 'girls night out' and we booked a table here based on word of mouth recommendation. 

We started off the evening with cosmopolitans, and thought we were off to a great start enjoying the busy Saturday night buzz of the pub.  Last minute we had an additional friend join us, and when we asked for extra place setting we were told no.... I think they thought they were funny, but it didn't make for a positive first impression from the waitress. 

Being given our menus, we were informed that there were two items off the menu for the evening. We then proceeded to ordered starters (Baked Camembert, Squid Salad and Crab Balls) and two of the three weren't available, they could've run two doors up to Tesco to buy some Camembert! 

The evening started to take a down hill turn as we then waited over 15 minutes for drinks to come to the table. Drinks waiting as the bar man served other customers between filling our order, so drinks appeared one by one over the 15 minute period- the bubbly being poured first. 

The shared starters we had were Crab balls (pictured on the left), which tasted of potatoes & tinned fish with a bitter after taste, and platters of bread & olives served without side plates or tooth picks for olives. 

For our main course, most of the table ordered Flat iron steaks, which all came as requested, except one because they had run out.  So one of the girls had to wait for the chef to cook her rump steak replacement whilst everyone else started on their dinner. (pictured on right) 

I ordered a Jerusalem artichoke served with warm squash and onion salad. What I was anticipating and what arrived were completely different! I was anticipating a large artichoke with a warm squash and onion garnish...what arrived was a salad that didn't have any artichoke in it with lots of raw onion, some warm butternut squash and potatoes with a garnish of greens. 

We were so disappointed with our meal that we chose not to have any desserts at the Angel and Blue Pig, nor to continue our evening there.  Staff were pleasant, but when our waitress went on break we weren't looked after & any further drinks we had to keep asking the bar staff to get for us.  The waitress was embarrassed at the situation with lack of food items available and the service she asked her manager on our behalf if we could have a discount, so we were given a 20% discount. 

BVF would rate this 1/5 stars