Lady Gaga!

When I heard Lady Gaga had added another tour date for Birmingham I felt I HAD to go!! I went to bed early last night to ensure I was up in time to buy tickets to see Lady Gaga in May; I started up the computer and it did some silly updates, I was not impressed. By the time it has finished doing the updates it was 9.18am (The tickets went on sale at 9am!)

I was worried I may not be able to get any!! I quickly loaded up the internet only to find the web page was slow as there was properly many people trying to access it. I eventually got onto the booking page and it teased me with some really good seats; I then proceeded to checkout and the page crashed! I couldn't believe it!! How dare it crash! I continued to go through the process again only for the web page to load slow and then I couldn't get the same seats again!! After trying for nearly 2 hours to get good seats; my wish was granted!! Seats right by the stage!!

I really can't wait for May to come now!!

The English Provender Co. Very Lazy Ginger Review

Advantages: No peeling or grating required (quick and easy way to add flavor)

Disadvantages: Difficult to gauge how much to use!

If you like to cook curries from scratch, enjoy the odd stir fry or Middle Eastern cuisine, this is definitely a product you will find invaluable. If it's good enough for Delia Smith; then it must be good enough for every cook!! The product is also suitable for vegetarians and vegans.

EPC or the English Provender Company, also produce Very Lazy Garlic and caramelised red onions both are very good addition to the store-cupboard.





I have used Very Lazy Ginger for the first time tonight to liven up my korma. It has added a lovely taste; I will always have a jar in my fridge. I'm not sure whether that will make me a very lazy cook but it certainly means that I will always be prepared for recipes which call for root ginger as an ingredient!

Being a busy single mum, I was looking for a product which could allow me to add great taste to my home cooking without the hassle of peeling and grating. This sounded like the perfect product!

The ginger is quite coarsely grated and is preserved in a white wine vinegar and I find it hard to tell the difference between the taste of freshly grated ginger and this product. Don't be put off by the word vinegar, as this evaporates when it starts cooking. In fact, the only drawback I have found is that where a recipe calls for a certain length of ginger, it's necessary to guess the quantity in strands. However, this isn't too difficult if you keep tasting as you go along. You'll soon know if you've added too much!

Summary: A great product which cuts out all the hassle and will last up to 12 weeks in the fridge.

The Photo Lottery - A Meme

I have been tagged by Mellow Mummy in the latest photo meme.

The instructions are:
1. Open the first (oldest) photo folder in your computer library
2. Scoll to the 10th photo
3. Post the photo and the story behind it
4. Tag 5 or mote people to continue the thread




After Christmas 2009, I found this amazing gingerbread Christmas tree kit. It was something fun to do and involved lots of icing and sweets! I got my younger sister, Anna, to help me as it was a difficult task!
Upon completing the tree we wanted to photograph it before we jumped in to eat it! I must say it was so much fun! I will definitely be getting another one for Christmas 2010.

Notes from inside my head
Practically Perfect Mummy
Mellow Mummy

Cheesecake.... Yummy!!

For a week I have been wanting to make my own cheesecake. Well, today I thought I would give it a go.
I melted the butter and chucked in the crushed digestive biscuits and mixed it around. Pushed the biscuits into the tin and then popped it into the fridge to cool. I then went on to make the cheese top. I used a family sized pot of philadelphia, icing sugar, lemon juice and caster sugar. Mixed it until fluffy and spread on the top of the biscuit base. The whole thing went into the fridge and will remain in there for 2/3 hours; ready for pudding tonight.

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Recipe for lemon cheesecake.


INGREDIENTS

110g digestive biscuits
50g butter
25g brown sugar
350g cream cheese (full fat, I use Philadelphia)
75g castor sugar
Zest of 1 lemon
Juice of 3 lemons (you need about 6 tablespoons)
150ml double cream (optional)

METHOD

1. Crush the biscuits thoroughly to fine crumbs.
2. Melt the butter in a saucepan and mix in the crushed biscuits and brown sugar.
3. Press into an 8 inch loose bottomed cake tin (I have found it much easier to turn out using one of these).
4. Chill in the fridge while you make the topping.
5. Beat together the cream cheese, castor sugar, lemon zest and lemon juice until smooth and creamy.
6. Whip the double cream until you have soft peaks.
7. Mix together the cream cheese mixture and the cream.
8. Spread over the base and chill for a couple of hours.
9. Enjoy!

Cooking, cleaning and chocolate!

Today was pritty much a stay at home day. Boring!!
I had planned to cook a lovely dinner for me and Jack. It was to be Turkey, roast vegtables and a potato gratin. I cleaned the house up; hoovered and dusted round but was there any point when you have a one year old toddler who is into everything??!! No! He just came and got everything I put away back out!! Little monkey. The Pop'n'Gro nappies went into the wash; and I chilled on the sofa. I must have dropped off after putting Jack to bed and to my horror when I woke up it was 5.30pm. I would never have time took cook my potato gratin as it takes over an hour and a half to cook!!
The turkey had been on slow cook all morning and I had prepared the roasted vegtables. I didn't know what to do!
I googled how to make one and thought if I boiled the potatos in the milk, cream and butter; it shouldn't take long in the oven; only about 20 minutes. So I boiled up half a pint of milk and chucked in a few lumps of Anchor butter, then added the potatoes. Boiled until soft, but not to soft; poured everything into a glass dish, sprinkled some cheese over the top and put in a very hot oven. Once it was ready I took it out and served it up; it tasted good, yummy but not as good as my Nan's. Think I may have to pinch her recipe!!



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My recipe for Quick and Easy potato gratin.

Amounts feed four quite generously

Pre-Heat oven to 200.C/400.F/Gas6

Four good sized potatoes
200 mls milk
200 mls cream
1 clove of smushed garlic
Black Pepper ( a good grinding)
Handful of grated parmesan

Place the cream, milk old bay seasoning, black pepper and garlic in a fairly large saucepan and bring to the boil.
Remove from the heat and put the lid on to let the flavours infuse.
Peel and slice the potatoes into approximately 1cm slices.
Pop them into the saucepan with the milk and cream mixture and bring to the boil.
Simmer gently until just cooked.
Pour this mixture into a buttered oven proof dish and bake for about 15-20 minutes until turning golden and bubbling
About five minutes before the end of cooking scatter over the parmesan..
Allow to stand for a few minute before serving.