Happy Halloween

I had no choice but to have a Halloween Party. The menu changed about hundred times between inviting people and the actual night. I went for a menu which meant I did not spend the whole evening in the Kitchen, just the whole day. I meant to take pictures of the food, but got horribly drunk instead!

Baked Camembert
with Red Onion Jam and Crusty Bread

Lentil Chilli
with Guacamole, sour cream & lots of cheese

Chocolate Orange Cake
with Vanilla Creme Fraiche

Squash Chutney

This is the perfect time of year to make jams and chutneys. As soon as autumn comes I find myself making all sorts of things, I just cant help myself :)

What with credit crunch etc I'm considering making most of my Christmas presents this year, so I am endeavoring to make a batch of something or another every weekend. Squash really is one of my favourite things and so I really wanted to make a chutney. This is the recipe I used, its really good. However, I would recommend cutting your squash as small as possible, I feel 1 cm cubes is a little too big. On saying that, a nice plate of cold meat with a dollop of this on the side is perfect, its just in sandwiches it seems a touch too big.

http://www.gourmetbritain.com/recipes_entry.php?item=228

Autumn Salad

I am not a huge fan of Watercress, but it is so good for you and this is the best time of year for eating about it. This is enough for a nice big portion for 2 people, serve with warm crusty bread :)

1/2 a large squash
2 medium sized beetroot
1/2 pack of Halloumi
Good few handfuls of watercress
2 tbs of Toasted Pumpkin seeds
1 tbs freshly chopped sage
Olive oil
splash of balsamic vinegar

dressing:
4 Tbs Freshly squeezed orange juice
2 tbs Olive Oil
1 tbs Balsamic Vinegar
pinch of salt and pepper

1, pre-heat oven to 175
2, Boil the beetroot for 15 mins. then drain.
3, when cool enough to handle, peel, chop and put in roasting dish with a good glug of olive oil and a splash of balsamic vinegar. Put in oven.
4, peel and chop the squash into 1 inch chunks, put in roasting dish with a good glug of oil, the fresh sage
5, cook beetroot and squash for about 45 mins.
6, to make the dressing, put all the ingredients in a jug and whisk
7, grill slices of the halloumi, remove from heat and chop into chunks
8, Into 2 bowls put a few handfuls of watercress, then divide the roasted beetroot and squash between the 2 bowls and then the halloumi. Pour over dressing and mix well.
9, top with pumpkin seeds and serve

No chemical House Cleaning

In my effort to protect the Earth, these are simply some of the things I do to avoid using chemical cleaners.

1, I put a cotton wool ball with a couple of drops of Tea Tree and Lemon essential oil on them, and put that in the bin, this really helps keep away bad smells
2, I wash my floors with hot water and a few drops of lavender and orange essential oils, my house smells divine, and they both have antibacterial properties.
3, If I have cooked something stinky, I use my oil burner in the kitchen; lemongrass is great for removing the bad smells
4, lemon juice to clean stainless steel - it makes it so shiny!
5, For those cooked on stains on cookware, I use bicarb of soda. Pour on the stain, let it sit for a few minutes and then add hot water. Leave to cool, then use elbow grease!
6, Malt vinegar is another good one to cut through grease
7, For limescale, cut slices of lemons and leave them on the affected area for about ten mins, then remove the limescale with a tooth brush
8, For limescale in the loo, I throw a cup of vinegar down it!
9, For burnt pots, fill with one part water to one part vinegar, place on heat and bring to the boil. Remove from heat and allow it to soak over night. The following day it scrubs off easily
10, Mildew on walls can be removed by wiping down with vinegar
11, I pour a mix of vinegar and bicarb down drains to clean them. Leave for ten mins, then pour water down.

Pls note, this is just an example of things I do. I'm not making any claims that my ways make your home hygienic, this is simply what I choose to do. I am also a qualified aromatherapist and so have been professionally trained to use essential oils safely. If you are interested in using alternative ways of cleaning your house you should research carefully. Friends of the Earth is usually a good place to start and have plenty of info on eco ways of cleaning.

Make Your Own Face Mask

There are tons of products out there for face masks, but making your own could not be easier.

I have dry skin, so this is the one I regularly make, give it a try and yourself a little pamper day whilst the rain batters down outside :)

1 Avocado
1 heaped tblsp of natural yogurt
2 tbs of olive oil
Small squeeze of lemon juice

• Simply blend all the ingredients, apply to you face, sit back and relax for 10-15 mins.
• Wash off with warm water and pat your face dry
• Enjoy the glow

Olive Oil is extremely good for your skin. It has antibacterial & moisturising properties and it is often recommended for people with eczema. It is also good for those of us with sensitive skin.

I put it on my hair every now and again. I use olive oil from a massage oil supplier and mix it with crude avocado and wheatgerm oils. I massage into my hair, leave on for as long as possible and then wash it out - this really makes your hair shiny.

Butternut Squash Soup

This is a great Autumnal Warmer, serve after an energetic walk in cold woods :)

1 large squash
1 large onion
4 cloves of garlic
1 red chilli
1 stick of celery
1 large carrot
1.5pints of chicken or vegetable stock
juice of one lime
2 tbs olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and pepper

1. Finely chop the onion, celery, carrot chilli and garlic.
2, peel the squash and then cut into 1.5 cm cubes
3, fry the onion, celery, carrot, chilli and garlic for about 5 mins in the oil, until soft but not allowing to brown
4, stir in the spices and mix well, before adding squash and mixing well again
5, pour in the stock and mix well. bring to the boil and then lower to a simmer for 30-40 mins until the squash is soft
6, remove from heat, add lime juice and blend. If too thick add a little water.
7, Season to taste and reheat and serve

Why I love Autumn

This is my most favourite time of year. Everything is so beautiful and earthy, and I find there is something calming and balancing about the Autumn. I think my love of this time of year is helped by the fact that some of my favourite foods are in season now, in particular Wild Mushrooms and Squash. If I am being honest I don't even mind the weather, I like cool sunny autumn days. But best of all, what Autumn has above all the other seasons is... how it smells! It has the most delicious smell in the world and it makes me very happy. Surely if I say the following words, if you don't know what i'm talking about, you will in a moment... Bonfire Night! Everyone knows that smell :)

I was talking to a friend about those lovely Autumnal things, like woodland walks and autumn's smell and how lovely it all makes you feel. She said, "Yes its that lovely back to school feeling. The trepidation of a new school year, but you have new shoes, a new coat, and a new pencil case". I thought this was so true, the new coat, shoes and pencil case definitely eased the first day, even though my mother made me wear Clark's till I was 15! She was a cruel Mother!

I digress. My point is that Autumn is the beginning of the year, I can feel it. Forget January; January is rubbish! The Pagan Calender is definitely the more accurate one for me. I was having a horrible year once, really nasty, the 1st of November arrived and BANG the rest of the year was fantastic! Out with the old and in with the new. Autumn clean your house, afterall there not so much you can do in the garden. I always celebrate Halloween, (well I carve a pumpkin and eat a lot) but this year I am having more of a New Year Party, I can't wait. There is going to be Pumpkin and Apple Soup, and Cheese Fondue, and mulled wine, and Poached Pears Smothered in Hot Chocolate Sauce, not forgetting grinning carved pumpkins will be everywhere.... I can't wait :)

Talking of Food, I bought some fantastic wild mushrooms from Borough Market at the weekend, problem was between the Veg and the exit the following items mysteriously fell into my bag... (I did pay for them)

Venison Sausages
French Loaf
unusual cheese
olives
avocado
vine plum tomatoes
carrot cake
water cress
a couple of bottles of red
a squash

it was quite a feast! The starters was a plate of cheese, tomatoes, avocado, olives and bread, all smothered in truffle oil - how indulgent! And for main, Venison Sausages serves on a bed of squash and sage mash, topped with wild mushrooms cooked in butter and truffle oil with thyme and garlic and finished with a good glug of red wine, and a handful of watercress thrown on for good measure. Sigh......... life is grand. Enjoy the Autumn :)

Now, I really must go and buy myself a warm coat and some new shoes :)

Stuffed Onions

This is a lovely side dish, I always think it works best with a roast dinner, but to be honest it goes with most things.

For 2 people
2 good size onions
2 tbls chopped fresh sage
2 oz strong cheddar, grated
2 tbls pine nuts
1 slice of bread, crust removed
knob of butter
salt & pepper
2 cloves garlic, finely chopped
3 mushrooms, finely chopped

Pre-heat the oven to 180 degrees

1, Simmer the onions in boiled water for 15 mins. drain and allow to cool enough so you can handle them
2, scoop out the insides and chop. Put the remaining outer layers on a lightly oiled baking tray
3, melt the butter with a dash of olive oil in a frying pan, then add the chopped onions, mushrooms, garlic, sage, and pine nuts, season and stir well.
4, cook for about 4 minutes, everything should be melting into each other. Take off the heat and break small pieces of bread into the mixture, add the cheese and mix well till fully combined.
5, Stuff the onion "shell" with the mixture, brush the onions with olive oil and bake in the oven for 20 mins

Make your Own Red Onion Jam

This is one of my most favourite things in the world, and it is so easy to make. I found a recipe online and have been gradually making changes. It is lovely, but very sweet, you don't need too much!

1.25 kg Red onions, sliced
3tbs salt
1kg brown sugar
250ml red wine vinegar
250ml balsamic vinegar
5 cloves
1 tsp of fresh thyme leaves
touch of black pepper

1, sprinkle sliced onions with salt and leave for an hour
2, rinse the onions and dry them
3, Put all the ingredients in a pan, bring to the boil. Reduce to a simmer and cook on a low heat for about 2.5 hours until syrupy
4, Remove from heat and leave for 5 minutes
5, put into sterilised jars and seal. keep in a cool dark place.