Pizza & Cocktails On A Hot Summer’s Day! [Ep. 29]

This video is about pizzas. And cocktails. And also cats.

I’m a total beginner pizza maker so please bear with my total lack of technique. It was mostly a bit of fun to play with our new camera lens, which gives us that gorgeous low depth of field. 🙂

Tequila cocktail:
– Bashed up lemongrass
– Lime juice
– Mango, passion fruit and orange juice
– Tequila
– Maple syrup
– Soda water
– Ice

Subscribe and say hi on Twitter/Rav/Instagram:
https://twitter.com/vero/
http://www.ravelry.com/people/thatcanadiangirl/
https://instagram.com/thatcanadiangirl/

Join us in the Ravelry group
http://www.ravelry.com/groups/along-the-lanes-podcast

Music by:
Dixxy on Soundcloud.com
Jeff Kaale on Soundcloud.com

Peace, love and tequila,
Vero

Come Along for a Ride! [Episode 20]

I’m taking you skating, driving and cooking with me this week! I hope you have as much fun watching this episode as I had editing it.

Leave a comment on Episode 19 once you’ve done your Random Act of Kindness (before 20th March) to be in with a chance to win yarn, stitch markers or a pattern book.

Subscribe and say hi on Twitter/Rav/Instagram:
https://twitter.com/vero/
http://www.ravelry.com/people/thatcanadiangirl/
https://instagram.com/thatcanadiangirl/

Join us in the Ravelry group
http://www.ravelry.com/groups/along-the-lanes-podcast

Peace, love and sunny days,
Vero

Show notes

White Pine pullover by Andrea Mowry
http://www.ravelry.com/patterns/library/white-pine-2

Edinburgh Yarn Festival
Thursday Knit Night
http://www.edinyarnfest.com/kick-off-knit-night/

Friday & Saturday Podcaster meetups
12:30 to 2pm in the Blacker Yarns Podcaster Lounge
http://www.edinyarnfest.com/blacker-yarns-podcast-lounge-2016/

Music by Jeff Kaale on Soundcloud.com

Fancy going to Edinburgh? (Ep 17, Along The Lanes)

I make a big ol’ stew to weather the cold stormy weather we’ve been having, share my knitting and foodie projects, and take you to Knit Night at the pub with me. Excitement abounds as Along The Lanes nears 2000 subscribers, and I make plans to go to the Edinburgh Yarn Festival. Join me there? 😀

Subscribe and say hi on Twitter/Rav/Instagram:
https://twitter.com/vero/
http://www.ravelry.com/people/thatcanadiangirl/
https://instagram.com/thatcanadiangirl/

Join us in the Ravelry group
http://www.ravelry.com/groups/along-the-lanes-podcast

Peace, love and cozy toes,
Vero

Show notes

Reasons to be Cheerful socks
http://www.ravelry.com/patterns/library/reasons-to-be-cheerful

Nikka Vord by Gudrun Johnson
http://www.ravelry.com/patterns/library/nikka-vord

Edinburgh Yarn Festival (18-20th March)
http://www.edinyarnfest.com

Music by Jeff Kaale on Soundcloud.com

Vero’s storm-weathering bean and ham stew

I used the following ingredients, but change them based on what you have, or what you fancy!

– Cooked ham, cubed
– Pumpkin, cubed
– 2 red onions, chopped
– 4 cloves of chopped garlic
– 1 tin of Pinto beans, rinsed
– 1 tin of chopped tomatoes
– Vegetable stock, if needed to add a bit of liquid

Spices & herbs (to your own taste): Ground coriander, cumin, paprika, chilli powder, smoked salt, pepper, cinnamon and a squeeze of my favourite BBQ sauce, Sweet Baby Ray’s.

Sweat the onions for a few minutes. If you need to cook the meat, do this before adding everything else in. Otherwise, throw all ingredients in on medium heat, stir in your spices and add the vegetable stock.

Cook it on medium heat for at least half an hour, ideally an hour, until everything’s softened and the sauce has become nice and thick. Add fresh chopped coriander if you like.

Serve with white or brown rice and, if you’ve made yours spicy, a dollop of plain yogurt or sour cream to balance out the spice. Perfect with a glass of Sauvignon Blanc!

Enjoy!

Garlic & tomato squid with spinach & broad beans

Recently, I ordered some squid from Ocado to make this Jamie Oliver recipe – Chargrilled squid with rustic guacamole. Squid is always surprisingly cheap and is very tasty when cooked right, so I recommend this recipe. As I’d bought more than necessary, I put the leftover squid in the freezer in small bundles of 2-4 cleaned squid tubes.

Tonight, getting home, I was convinced we didn’t have anything in the fridge for dinner and started scavenging around. Within minutes, I had what was needed to make garlic & tomato squid rings with spinach and broad beans. The lot was served with toasted tiger bread.

Ingredients:

  • Garlic cloves, crushed and chopped
  • Half a big jar of tomato passata
  • Broad beans (frozen)
  • Spinach leaves (mine were frozen)
  • Olives, chopped up
  • Squid tubes, chopped into rings
  • Olive oil
  • Tiger bread to toast
  • Butter

I got the first pan very hot with a dribble of olive oil, threw the garlic in for a minute and then poured the passata, popped in the broad beans, spinach and olives. Let that cook down for a few minutes until it thickens nicely. I added a bit of hot smoked paprika, cayenne and ground coriander for flavour.

Once it’s looking good, get the tiger bread toasted under the grill. Get your second pan searing hot with a bit of oil and throw the squid rings in for a very short time. Add salt and pepper and chargrill until nearly ready.

At the last minute, chuck the squid into the sauce. Get your toast out from under the grill and butter ’em up. Serve the squid in its sauce in a big bowl and use the toasted bread to mop up the lovely sauce.

Yummy, simple, quicker than a Jamie Oliver 30 minutes meal and super cheap to make!

Which British TV Chef Are You?

Everyone approaches life and its challenges in a different way, just like chefs approach cooking and pleasing customers in very different ways.

Are you most like…

Jamie Oliver
jamie_oliverHealthy family fun, you want to change the world and have high ideals. It isn’t always about the final result but about the process and the social change involved in what you do. Grannies think you’re cute and blokes envy your success. Everyone else just thinks you own a funky campervan.

Gordon Ramsay
Unquestionably skilled, you want the best for the other party but sometimes struggle to get your message through without offending first. You enjoy authority, are opinionated and get your way every time – often by being the loudest in the room. Most of the time people think you’re a tosser, except when they think you’re brilliant.

Heston Blumenthal
You’re a bit of a nutter – in a good way of course – and love experimenting and pushing things past their limits. You often opt for the “acquired taste” option, which leaves half the population baffled, and the other half in awe.

James Martin
You’re not bad at what you do, but you realise that luck and being born with a silver spoon in your mouth may have helped you fast-track in life. You’re charismatic when you feel like it, but when you can’t be bothered, you throw the toys out of the pram and show your true colours.

Ainsley Harriott
You like to have fun in life and it shows. You’re less worried about the quality of what you do, and a whole lot more about catering to as broad an audience as possible. You make up for the quality with humour and altruism.

Nigella Lawson
You’re charming, you know it, and you use it to your advantage. Hedonistic pleasures are no strangers to your life and you know how to have a good time, yet remain thoroughly classy.

Delia Smith
You once had it, but now you’re not to sure where and how you lost. In fact, you’re probably not really sure of where you are right now. You occasionally make dodgy time and money investments, finding yourself entirely out of your depth. Regardless, everyone thinks you’re kind of sweet.

Keith Floyd
You talk absolute rubbish most of the time, but people love seeing you because you’re always a good laugh. As long as life is accompanied by an oversized glass of red wine, you’re satisfied. Somehow your drinking, more than your cooking, has made you a legend.

Who did I forget? 😉

Delia's new "cookery cheat" show: Has she lost her marbles?

Andrew and I have now watched a couple of episodes of Delia’s new cooking show where she shows busy people how to get nice meals together quickly.

Delia cooking, if you call THAT cooking...Now, what mystifies me is that while she’s targeting time-poor people, she’s unquestionably aiming for the top tier richer people. Last week, when she made her fish pie involving frozen pre-mashed potato cakes, we estimated the cost of the meal at nearly £15! For that price, you could get a delicious Marks & Spencer meal that you can stick in the oven and enjoy just as much without having to fight with frozen potato lumps and pre-smoked, pre-cooked salmon!

I suppose she’s shooting for the even-smaller niche market of those who need to pretend they’re eating “homemade” food to have a clear conscience!

Seriously… pre-mashed potatoes… Delia, honey, you can’t be serious!

You're not allergic, you idiot

As a total foodie, I find that challenging your tastebuds and trying new flavours regularly is one of the joys of life. I always feel a bit sorry for people afflicted with allergies, pregnant women (who can’t eat soft cheese or sushi!) and diabetics.

While we all need to watch what we eat to avoid ballooning in weight or croaking too young from clogged up arteries, the people above need to be doubly careful since there are serious immediate implications to giving in to food they shouldn’t have – I should know, lovely Lynsey at work nearly sneezes her brains out if she eats anything containing gluten!

When I cook for friends, I love to introduce them to new food, without serving anything TOO weird… But when someone mentions allergies, it stops me right in my tracks. Uh oh, must really watch what I put in this dish! I would feel awful to cause a friend the kind of physical discomfort that comes from a bad reaction to nuts, for example.

However, there is a nuance. There’s real allergies, and then there’s what food sissies call “allergies”. When I hear “Oh, I’m allergic to red peppers, I once had a bad experience with red peppers”, whereby they mean they don’t particularly like the taste of them, or they ate a dish which contained bad prawns which gave them the runs, and to which they associate red peppers.

That. Is. Not. An. Allergy.

Comprendes? That’s a food dislike. It’s no more serious than my sister Julie disliking mashed potatoes and spending many childhood evenings alone at the table after dinner, left there to finish her potatoes if she wanted dessert. The only thing that could have killed her there was boredom.

A one-off bad experience with fish shouldn’t be a reason to stop eating seafood altogether. It makes my blood boil that people cover their picky taste with a medical condition such as food allergies.

If you’re one of these people, do yourself a favour. Next time you go out to a good restaurant, somewhere that serves quality food, try something out of your comfort zone. Maybe give salmon a go again? I’m not saying jump straight into the raw oysters, but don’t cut out an entire range of food from your life simply because you’re too weenie to try it again.

Now, how about a chilli fried scorpion to top off that burrito?

Asda makes cooking fish easier

Over the past few years, I’ve written quite a few posts about my amazement at many people’s fear of cooking unknown foods, resulting in Britain households cooking on average 4 meals each.

But while watching Hell’s Kitchen (the Marco Pierre White version, not the Gordon Ramsay one), which is a worthless show by the way, I saw an interesting advert by Asda which got me thinking.

Fish is a type of food many people have issues with. It’s wet. It’s slimey. It looks at you funny with its beady eyes. It can smell funny sometimes. So Asda found a low-cost solution for that problem.

They simply put the fish in a sealed bag which can be put straight into the oven, but also add a few bits of herbs and some lemon. This means a non-foodie can easily get a lovely steamed-in-the-bag meal without the hassle of touching fish.

Asda didn’t need to reinvent cooking or teach anyone to cook. Simply remarkable.

Oh hello there!

I'm Véro - a crafty, knitty, spinny gal who enjoys making (and drinking) a cocktail or three. If you've stumbled here, you might enjoy browsing some of my older posts with the tags over to the right or finding out more about me.

Say hi in the comments or on Twitter! :)

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