Welcome To The Weekend Blog Hop...


Thanks for stopping by and linking up to the weekend blog hop. Happy you are here and hope you have fun hoping around and finding new blogs to read, follow and comment on. If you like the blog hop please be kind enough to link back so others can join in the fun too.
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Shabby Chic Dressing Table..


I was thinking outside the box with these odd china cups and saucers that I had stored in the kitchen cupboard. Until now had nowhere to put them or  any use for. I love to see vintage things all shabby chic-ly done up, so I was thinking what to do with these. 

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Wednesday Blog Hop : Mirror Mirror...



You know the tall mirrored buildings in London that also have mirrored windows on the ground floor? I wonder if people are working hard behind them like an office? Then people like us pop along blobbing our tongues out and start taking pictures and selfie?
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Halva And Blackberry Ice Cream With Blackberry Sauce...



You don’t need an ice cream machine for this middle eastern inspired ice cream. The crumbled halva adds a wonderful sweet hit balanced by the fresh fruity pieces of blackberry. Delicious served with fresh fruity blackberry sauce too.

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Creative Mondays Blog Hop..


Happy Monday everyone.

Creative Mondays is my favourite blog hop of the week as I get to see all your amazing creative ideas :) Link up, have fun blog hopping and please be kind enough to link back to the hop in your post and leave a comment if you like the blog hop.
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Chicken Pho With Sweet And Sour Berry Sambal...


This wonderfully fresh tasting chicken broth is nothing like Granny would make. Packed with oriental flavours, shreds of chicken and fresh crunchy vegetables then topped with a taste exploding spoonful of naturally sweet berry fruits mixed with chilli and rice wine vinegar.

This warming soup will soon leave you feeling restored.

Serves 4

Prep: 30 minutes
Cook: 33 minutes

Ingredients:
  • 1.2 litre (2 pints) good chicken stock (ideally homemade, see tip below)
  • 1 bunch spring onions, thinly sliced, white and green tops kept separate
  • 1 carrot, thinly sliced
  • 1-2 Thai birds eye red chillies, halved, deseeded, to taste
  • 5cm (2 inch) piece root ginger, peeled, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 small fresh or dried kaffir lime leaves
  • 2 teaspoons Thai fish sauce (nam pla)
  • 1 tablespoon ketjap manis or soy sauce
  • 500g (1lb 2oz) boneless, skinless chicken breasts
  • 200g pack choi sum, leaves shredded, stems cut into bite sized pieces
  • 300g pack chilled cooked rice noodles
  • 100g (4oz) bean sprouts, rinsed, drained
  • Handful coriander leaves, roughly torn
  • Sweet and sour berry sambal
  • 225g (8oz) strawberries, sliced
  • 175g (6oz) raspberries
  • 100g (4oz) caster sugar
  • 2 tablespoons rice vinegar
  • 2-3 Thai birds eye red chillies, roughly chopped with seeds
  • 2cm (¾ inch) piece root ginger, peeled, finely chopped
  • 1 small onion, finely chopped

Method:

1. Add the stock to a large saucepan then add the white spring onion slices, carrot, chilli, ginger, garlic, lime leaves, fish sauce and ketchup manis or soy sauce. Bring to the boil, stirring then add the whole chicken breasts, cover and simmer gently for 30 minutes or until the chicken is cooked through. Test by piercing the centre of one of the chicken breasts, there should be no hint of pink juices.

2. While the chicken pho simmers, add all the sambal ingredients to a saucepan, heat gently until the sugar has dissolved then boil rapidly for 10 minutes until the fruit is soft and pulpy. Break up the fruit if needed with a vegetable masher then spoon into a dish and leave to cool.

3. When the chicken is cooked, lift the pieces out of the pan with a draining spoon then tear into fine shreds on a chopping board using a knife and fork. Add the choi sum leaves and stems to the broth and cook for 2 minutes then add the bean sprouts and coriander and cook for 1 minute.

4. Divide the noodles between 4 deep serving bowls, top with the chicken shreds then ladle over the broth. Top with spoonfuls of the sambal to taste. Any leftover sambal can be kept in a screw topped jar in the fridge up to 2 weeks.

Cook’s tip
  • Don’t throw the chicken carcass away after you have had a roast chicken, take all the meat off the bones then add the bones to a saucepan. 
  • Add 1 roughly chopped onion, 2 sliced carrots and whatever extra odd veggies you have in the fridge, a slightly soft tomato, half a pepper, half a leek or a little swede or parsnip. 
  • Cover the chicken with cold water, add salt and pepper and bring to the boil. 
  • Cover and simmer for 1-11/2 hours then strain. 
  • Cool and freeze the stock in handy sized portions in the freezer up to 3 months. 
  • Defrost before use.

This is a guest post from Seasonal Berries. No payment was received.

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Shaun The Sheep Spotting...


Today I am sharing some fun pictures we took in London a few weeks ago. Shaun The Sheep spotting in London...

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Weekend Blog Hop...


Thanks for stopping by and linking up to the weekend blog hop.

Happy you are here and hope you have fun hoping around and finding new blogs to read, follow and comment on.

If you like the blog hop please be kind enough to link back so others can join in the fun too.
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Apricot Online Review..


It has been another busy, busy week here. Thursday again already! Nearly the weekend. I'm not sure where my time goes? I have lots of jobs around the house that need starting or finishing. Sometimes I think I am busy doing nothing!?! I am bit of a time waster though. 2 hours yesterday shopping for plastic boxes to put all the shoes and trainers in. Did we really need them!?! Grr I think I need a time management course. Are you good with time management?
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