Sweets for my sweet

It’s the end of a busy month again, I hope you have enjoyed the recipes I have given you through February. We started off the month with Baba Ghanoush which is such a tasty dip We also made mushroom bhajee and balsamic mushrooms along with roasted pepper soup and lets not forget the tasty chickpea and sweet potato curry. All tasty and all pretty easy things to make. So to finish off the month then you deserve a little treat. 

Sweets eh! We all know we shouldn't but we all love them don’t we. So when I say fudge what do you think of? Is it the late 60s American heavy metal band that did a rendition of the Supremes “Keep me hanging on”, or is it the lovely creamy fudge that you bought in Woolworths when you were young. Or maybe it’s the fudge you get from a farm or gift shop. We all love fudge and Vanilla Fudge is one of my favourites.

My mum used to make it for me when I was young so I thought it was time to have a go again myself. Vanilla fudge it was to be, you can’t go wrong with that I thought so it was a quick search online to find a recipe that suited and lo and behold good old Nigella delivered a great recipe. So here is Nigella’s recipe for Vanilla Fudge with condensed milk.

Vanilla Fudge 

 Ingredients 

• 250 grams soft butter
• 1 x 397 grams can condensed milk
• 175 ml milk
• 2 tablespoons golden syrup
• 800 grams granulated sugar
• 2 teaspoons vanilla  

Method

1. Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture.
2. Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.
3. Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage (see intro). How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work!
4. When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.
5. Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter - this is quite steamy and strenuous - and pour and push into the prepared tin. Smooth the top as well as you can.

       6. Put in the fridge to cool, but don't keep it there for more than 2 hours, or it will set too                    hard, then remove and using a sharp knife, cut into squares.

 

 

Todays famous vegetarian birthday - John Harvey Kellogg

John Harvey Kellogg

Born February 26^th 1852

John Harvey Kellogg, M.D. was an American medical doctor in Battle Creek, Michigan, who ran a sanitarium using holistic methods, with a particular focus on nutrition, enemas and exercise. Kellogg was an advocate of vegetarianism and is best known for the invention of the breakfast cereal known as corn flakes with his brother, Will Keith Kellogg

John Harvey Kellogg was born in Tyrone, Michigan on February 26, 1852 to John Preston Kellogg (1806–1881) and Ann Janette Stanley (1824–1893). Kellogg lived with two sisters during childhood. By 1860, the family had moved to Battle Creek, Michigan, where his father established a factory making brooms. John later worked as a printer's devil in a Battle Creek publishing house.

Kellogg attended the Battle Creek public schools, going on to attended the Michigan State Normal School (which from 1959 became Eastern Michigan University), and finally, New York University School of Medicine. He graduated in 1875 with a medical degree. He married Ella Ervilla Eaton on February 22, 1879. They did not have any biological children, but were foster parents to 42 children, legally adopting eight of them, before Ella died in 1920. The adopted children include Agnes Grace, Elizabeth, John William, Ivaline Maud, Paul Alfred, Robert Mofatt, Newell Carey, and Harriett Eleanor.

Kellogg died on December 14, 1943 in Battle Creek, Michigan. He was buried in Oak Hill Cemetery, in Battle Creek, Michigan. Among others buried there are his parents, his brother W.K. Kellogg, his brother's wife, James White, Ellen G. White, C. W. Post, Uriah Smith, and Sojourner Truth.

John Kellogg and his brother Will Keith Kellogg started the Sanitas Food Company to produce their whole grain cereals around 1897, a time when the standard breakfast for the wealthy was eggs and meat, while the poor ate porridge, farina, gruel, and other boiled grains. John and Will later argued over the recipe for the cereals (Will wanted to add sugar to the flakes). So, in 1906, Will started his own company, the Battle Creek Toasted Corn Flake Company, which eventually became the Kellogg Company, triggering a decades-long feud. John then formed the Battle Creek Food Company to develop and market soy products.

A patient of John's, C. W. Post, would eventually start his own dry cereal company, Post Cereals, selling a rival brand of corn flakes. Dr. Kellogg later would claim that Charles Post stole the formula for corn flakes from his safe in the Sanatorium office.

He was a member of the Seventh-day Adventist Church. As an advocate of sexual abstinence, Kellogg devoted large amounts of his educational and medical work to discouraging sexual activity on the basis of dangers both scientifically understood at the time as in sexually transmissible diseases and those taught by the Seventh-day Adventist Church

Kellogg was outspoken on his beliefs on race and segregation, though he himself raised several black foster children. In 1906, together with Irving Fisher and Charles Davenport, Kellogg founded the Race Betterment Foundation, which became a major center of the new eugenics movement in America. Kellogg was in favor of racial segregation and believed that immigrants and non-whites would damage the gene pool.

Tom Coraghessan Boyle's 1993 comic novel The Road to Wellville is a fictionalized story about Kellogg and his sanatorium.

A film version of the book, directed by Alan Parker, was released in 1994. It starred Anthony Hopkins as Kellogg.

Charging on the go

Silver Window Solar Charger

From: XD Design

Are you looking for a way to charge on the move? well the guys down at the Ethical Superstore might just have found the answer.
This window charger from XD design is perfect for people on the go, it can be stuck to any window, allowing you to charge your phone or MP3 player at home, in the car, on a train or even a plane! You can make sure it is always facing the sun and with a 1400mAh rechargeable lithium battery it can store power you’ll never be caught out. Features a USB output and mini-USB input, also includes a mini USB cable.

•    Charge via solar power or mains electricity using USB.
•    1400mAh rechargeable lithium battery.
•    Collecting capacity per solar panel 5,5V/130mA
•    Battery output capacity is 5V/max. 500mA.
•    Removable silicone ring to attach to windows.

Please note phone cable is not provided.
Dimensions: 11 x 11 x 1.8cm 

Available now in a range of colours  from The Ethical Superstore - www.ethicalsuperstore.com

Fairtrade in Witney

Don't forget Fairtrade fortnight starts TODAY!

Do your bit, buy Fairtrade products and support Fairtrade events.

If you are in or around Witney this coming Saturday why not pop in and check out this event

 For more details of the Witney Area Fairtrade Action Group go to http://waftag.blogspot.co.uk

Chickpea & sweet potato curry

I was browsing through my recipe books the other day and came across a recipe that i hadn't made for a while, Chickpea and Potato curry.  Now chickpeas and sweet potato work so well in a curry ( you can use regular potatoes if preferred), Both of them are so cheap to buy and chickpeas are a store cupboard staple that you should never be without.Its an easy dish to throw together when you get in from work and has the added bonus that if there is anything left over like many other curry's it often tastes better the next day.

Serves 4 people        Preparation time10 mins     Cooking time 45 mins

Ingredients

• 1 tbsp oil
• 1 onion (finely sliced)
• 1tbsp cumin seeds
• salt & black pepper
• 2 garlic cloves crushed
• 1/2 - 1tsp chilli flakes (to taste)
• 50g root ginger ( peeled and grated)
• 600g tinned chick peas
• 1x400g tin of tomatoes
• 750g sweet potato peeled & cut into bite sized cubes (or regular potatoes if preferred)

Step-by-step

1. Heat a large saucepan over a medium heat and add the oil. Once hot add the cumin seeds and fry for a minute (or until aromatic). Add the onion and a pinch of salt and cook for 5-6 mins or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 mins
2. Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water to cover the sweet potatos and chick peas, bring to simmer , stirring to mix everything
3. Cover with a lid and simmer over a medium heat, stirring now and again for 30-49 mins or until the potatoes are soft or start breaking apart and the sauce has thickened. Top up with a little more water during cooking if needed.  
4. Season with salt & pepper to taste and serve with rice.

Tip! why not have mushroom bhajee with this. You can find the recipe on the blog 12th Feb

Roasted Pepper Soup

These cold winter nights and weekends deserve a little warmth so i thought it was time to get out the recipe book again and make a soup that i hadn't made for around 5 years! Roasted Pepper Soup.
This is a nice easy one to do as you can get the whole thing done in around 45mins. The recipe uses peppers from a jar although there is no reason why you can't roast your own peppers in an oven if you wish to use fresh produce.

Roasted Pepper Soup

Serves 6     Prep time 10 mins    Cooking time 35 mins

Ingredients

• 5 roasted red bell peppers from a jar
• 1/2 tbsp olive oil
• 1/3 cup finely chopped carrots
• 1/3 cup finely chopped celery
• 1 large onion chopped
• salt to taste
• freshly ground black pepper
• 1 small russet potato
• 1 bay leaf
• 2 pints vegetable stock
• fresh basil leaves

Instructions

1.  Drain the roasted red peppers
2. heat the olive oil in a saucepan over a low heat. Add the celery, carrots & onion. Season lightly with salt and pepper and cook for around 10 mins
3. Peel and slice the potato and add to the pot. Add the bay leaf and stock bringing to the boil quickly over a high heat
4. Lower the heat and simmer until the vegetables are tender (about 15mins)
5. Add the roasted red peppers and simmer for another 10 mins
6. Remove the bayleaf, puree the soup in a blender and season to taste.
7. Serve in warm bowls and sprinkle with chopped basil.

There you go. 
Its nice and quick, nice and simple so no excuses  go on and enjoy roast pepper soup.

Meatless meatballs at IKEA

Great news for veggie fans of IKEA. As from April they will be introducing a veggie/vegan meatball option in their restaurants with a take home option to follow soon after. 

British animal-rights group called Viva!  had the news confirmed by IKEA’s global Sustainability and Health Manager, who said in a statement that the veggie balls will hit stores in April only in restaurants at first, but will later be available for take-home sales:

To see the full report go to The Consumerist website at http://consumerist.com/2015/01/28/ikea-adding-vegan-meatlessballs-to-store-restaurant-menus/

So look out soon at an IKEA near you.

Shroom for improvement

One of the things I love to eat is mushrooms. I love them in all sorts of dishes, and not just in that wild mushroom risotto we keep seeing on menus up and down the length and breadth of the country!  Mushroom omelette, pizza, or in a soup or curry – pretty much any time is a good time for mushrooms and me.

I thought I would give you a couple of easy – and favourite – recipes:  Mushroom Bhajee and Balsamic Mushrooms

Mushroom Bhajee

Ingredients

• 3 to 4 tbsp oil
• 1 Medium onion finely chopped
• 3 cloves of garlic (crushed)
• ½ tsp ground Turmeric
• ½ tsp Chilli powder
• 1tsp ground Cumin
• 1tsp ground Coriander
• ¾ tsp salt to taste
• 1tbsp Tomato paste
• 8oz (225g) small Mushrooms (sliced)

Directions

Heat the oil over a medium heat and fry the onions until lightly browned.

Lower the heat and add the Garlic, Turmeric, Coriander, Chilli powder and Cumin. Stir and fry the spices adding approx 1 tbsp of water to prevent the spices sticking to the bottom of the pan. As soon as the water evaporates add a little more. Continue to fry the spices for about 5 mins

Add the salt and Tomato paste mix well and add the mushrooms. Stir until the ingredients are thoroughly mixed

Sprinkle on 2 tbsp of water, cover the pan and simmer for about 10 mins

The finished dish should have a small amount of sauce and should not be runny. If necessary remove the lid and cook quickly until the sauce is thick.

Balsamic Mushrooms

This recipe I got from our old friends at Abel & Cole. Balsamic mushrooms are perfect with toast and a poached egg. Fab warm with salad leaves, crispy croutons and bacon. Fold through rice with fruit and toasted seeds for an instant pilaf. Or, swirl into a pot of freshly cooked pasta with chilli, rosemary and nuggets of mozzarella. These ‘shrooms are super versatile.

 Prep: 5 mins, Cook time: 15 mins

Serves 2 - 4 people

  Ingredients

• A punnet of mushrooms, any sliceable variety
• 2 garlic cloves, peeled and finely chopped
• A glug of olive oil
• A good splash of balsamic vinegar
• Sea salt
• Freshly ground pepper
• A handful of fresh chopped parsley

5 easy steps

1. Brush the mushrooms clean and then cut into fairly thin slices.

2. Warm a large frying pan over high heat. Add a glug of olive oil.

3. Warm for a minute and add the mushrooms, sauté till golden. Fold through the garlic. Cook for a mo.

4. Drizzle in the balsamic. Let the mushrooms drink it up.

5. Season to taste. Finish with the fresh parsley or any other herbs you have knocking about.

Going NUTS!

A few years ago I discovered Soapnuts. I was listening to the radio one day and heard them talking about soap nuts, telling of their cleaning properties and how they had been used as a natural cleaning agent for thousands of years. I was intrigued and needed to know more.

What are Soapnuts?

The soap nut is a dried berry or drupe of the Sapindaceae, native to warm temperate to tropical regions. The drupes (soapnuts) contain saponins which are a natural surfactant. They have been used for washing for thousands of years by native peoples in Asia as well as Native Americans

Soapnuts are both highly-effective and gentle at the same time they will leave your laundry fresh and clean. Compared to other detergents their mildness will keep colours bright, maintaining fabric structure of your clothes for longer periods. It can be used on all types of fabrics and at all temperatures.

 How do I use Soapnuts?

Using soap nuts is easy. Put 5 - 7 soapnut shells (or equivalent half shells) into the muslin washbag (usually supplied when purchasing), tie bag securely. Load laundry into machine, place washbag on top of laundry and wash as directed. After taking out laundry, save shells to re-use up to one more time before disposing in compostable waste.You may wish to add some laundry bleach with a white wash. A few drops of essential oil can be added to the softener drawer to give your washing a scent. 

How much are soapnuts?

Soap nuts are really economical. Prices range from around £5.99 for a 300g bag. I you want to pay a bit more you could go for a 1kg bag (around 480 washes) you would pay around £12.99. A bulk buy of 5kg comes in at £49

Where can I buy Soapnuts?

Many good health food shops as well as Lakeland sell Soapnuts but they can be purchased online too Websites such as Living Naturally, Amazon or In a soapnut shell are but three.

We have been using soapnuts now for the best part of 5 years, we have saved a great deal of money. They are a renewable resource, they are eco friendly and they are cheap too. 

Whats not to like about soapnuts? 

Taking a dip

Baba Ghanoush

A cold Sunday afternoon in February and not wanting to venture out I checked out what was in the fridge and to my delight I found an Aubergine. I fancy some dips and TV today. Aubergine fits the bill exactly. so Baba Ghanoush it is with toasted Pitta. 

This makes about 6 servings as a dip      10 mins prep 30-35mins cooking

Ingredients

• 1 large or 2 medium Aubergines
• 1 or 2 peeled garlic cloves
• 2 tbsp Tahini
• 2 glugs of olive oil 
• Juice of a lemon
• a pinch of paprika

1. Preheat the oven to 190°C/375°F/gas 5. Prick the aubergines all over with a fork.

2. If you want a smoky flavour, you can char-grill them on a gas flame. Place the aubergine down as if it were a saucepan, right over the flame, keep turning frequently with tongs. Continue this until the skin blisters all over – it should take around 7-10 mins.

3. Transfer to an oven dish or baking tray and bake for 30 mins. If you skip the char-grilling, add 5-10 mins onto the oven cooking time. Remove from the oven when the skins are all wrinkled and let them stand and cool for about10 mins.

4. Cut aubergines open. Scrape out the flesh. Cut up any big chunks. Discard most of the skin – although a few bits will add to the smoky flavour.

5. Mash the garlic and a good pinch of salt, with a pestle and mortar, or crush against the chopping board with a rolling pin. Mix with tahini, olive oil and lemon juice until smooth.

6. Add the aubergine, mash and mix with a fork, Check for seasoning. You can use a food processor, though I prefer the chunkier version using a fork.

7. Spoon into a dish, sprinkle with paprika and a drizzle of olive oil. 

 You can serve with toasted pittas or add to a sandwich