Category Archives: Uncategorized

~ Week 31 ~

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At week 31 baby is the size of a pineapple! He/she is now their birth length but still steadily gaining weight until D-day.

This past week I have experienced a variety of those symptoms that are typical to the third trimester of pregnancy.  I get out of breath so easily now as baby is taking up so much more room in there and pubic bone pain strikes many times during the day.  The cankles too are back with a vengeance and don’t seem to be going anywhere anytime soon and I have the trademark pregnancy waddle going on –  so an attractive combination eh!

Tiredness and crappy memory is something I am struggling with a lot now too esp as I don’t sleep through the night anymore (also explains my lateness at posting this week!) Both take getting used to esp the ‘Mummy brain’ part as I normally have a really good memory and now I just struggle to think of simple words (!)

Project Nursery is back underway again and this week we managed to get our Arms Reach mini bassinet that baby will sleep in the first few months and will help with nursing feeds during the night as I won’t even have to get out of bed. I have even started on my hospital bag. The car seat is ready to be installed now too and we are slowly building baby’s wardrobe which has led to the realisation that we need a chest of drawers for the nursery too. ^_^  I hope to have at least all the basics sorted by week 35 just in case! Who knew such a teeny person would need so much stuff!

I really would like to do more of an update, but as I already mentioned, these days I am just too deprived of zeds … zzz

 

 

Bump Progress!

 

 

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Apple & Blackberry Crumble

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Originally uploaded by .•۫◦۪°•OhSoBoHo•۫◦۪°•

This is another one of those recipes that I have grown up on, and now I know why my Mum was always making Crumbles, dished up warm with custard or ice-cream (you can use cream too) they are so quick and easy to make, you really can’t go wrong. From making crumbles a lot, I have adapted this from my Mums original recipe but by adding in my own extras like oats in the crumble and softening the apples in a butterscotch sauce for extra flavour.

Ingredients:

For the Crumble

150g / 1 cup plain flour

50g  / 1/4 cup sugar  preferably pure cane washed sugar

113g  / 1/2 cup (8 tbsp) cold butter/ magarine chopped into cubes                                                    

1/2 cup of oats

1 tbsp of golden brown sugar or confectioners sugar for sprinkling on the topping after baking

For the fruit filling

Approx 5 / 6 Braeburn or Granny Smiths / cooking apples, peeled, cored & quartered.  (  If using only apples use 6 / 7 )

1/2 punnet / (3oz)  of ripe whole blackberries

150g sugar

100ml of water

1/2 tspn cinnamon

60g unsalted butter

These measurements are enough for an 8 x 8 inch Pyrex dish .

Utensils:

Mixing bowl, 1 pyrex dish, a non-stick saucepan, peeler/slicer, wooden spoon and teaspoon for measuring and a wire rack

Method:

*Preheat the oven to 180°C / 350°F / Gas mark 4

For the fruit filling; Place the sugar and water in the saucepan and simmer over a medium heat for approx 10 mins until it becomes a toffee colour, stirring occasionally. Add the unsalted butter pieces slowly and stirring as you do so.

Lastly add the cinnamon.  Once the butter is completely melted in you will have a golden butterscotch sauce.

Add the apple pieces and let soften slightly in the sauce for approx 5 -8 mins stirring once or twice so as not to let the fruit stick to the pan  ( If you prefer more ‘bite’ to the apples reduce the time as they soften further  during the baking process of the crumble )  then spoon from the saucepan into your baking dish and tuck the blackberries here and there throughout.

For the crumble ; Sieve the flour into a bowl with the oats and rub in the butter / margarine with your fingertips until it resembles fine breadcrumbs. Add the sugar and mix.  (In a warm kitchen it is best to do the crumble mixture after the fruit preparation as you don’t want the butter to melt or soften too much before it goes in the oven)

Scatter the crumble mixture evenly over the fruit and bake for approx 30 mins until the topping is golden and the fruit is bubbling around the edges.  Sprinkle with golden brown sugar or confectioners sugar and let cool on a wire rack before serving with custard, vanilla ice-cream or cream

Chocolate Layer Cake

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A birthday wouldn’t be a birthday without a cake! So this year for my 28th birthday I decided to make a cake using a wonderful recipe that I adapted from a Mary Engelbreit book I bought in the Goodwill Store for $3!  I hadn’t made a cake like this before, or anything Mary Engelbreit for that matter (I recognised her name from her sweet illustrations)  It turned out scrumptious and was really easy to make!  I will definately make this again and again in the future, perhaps with a different frosting or an extra layer…O_O!

I used my best ingredients for this like a really good vanilla extract, Ghirardelli chocolate baking chips and my favourite baking cocoa Schaffen Berger  and oh boy it was totally worth it. The richness and chocolatey heaven of this cake is any chocolate lovers dream.

Serves 8 — 10

Ingredients:
For the cakes

185 g / 1 2/3 cups cup of plain flour

75 g / 2/3 cup of unsweetened cocoa powder – preferably Dutch processed cocoa powder

1 1/2 tspn baking powder

1/4 tspn salt

1/2 tspn baking soda

175 g / 3/4 cup ( 1 1/2 stick) unsalted butter (at room temperature)

340 g / 1 1/2 cup sugar

3 large freerange eggs at room temperature

1 1/2 tspn vanilla extract

330 g / 1 1/3 cups of sour cream

Utensils:

Two mixing bowls,whisk,spatula,wooden spoon(s), sieve, hand mixer (if possible) two 9-inch round cake tins

Method:

*Preheat the oven to 180°C / 350°F / Gas mark 4

Grease and flour the two 9 inch round cake tins

In a mixing bowl whisk together the flour, cocoa, baking powder, baking soda and salt

In another mixing bowl, ‘cream’ the butter and sugar until light and fluffy. (If using an electric mixer use a low speed)

Add the eggs one at a time, beating well after each addition followed by the vanilla extract.

Next add half of the flour and all of the sour cream. Continue blending everything well ( or beating on a low speed) and then add the remaining flour.

Pour the batter in the prepared tins and smooth the tops with the back of a spoon.

Bake the layers for approx 30mins or until a toothpick inserted into the centre comes out clean. Let cool on a wire rack for 10 mins before removing from the tins. Let cool completely on the racks while you prepare the frosting. (It is important for the cakes to be cooled before frosting as heat would just cause your frosting to melt)


                          

Ingredients:      

For the Sour Cream Fudge frosting ( makes 2 1/4 cups )

10 oz semisweet or bittersweet chocolate pieces or coarsely chopped

330 g / 1 1/3 cups of sour cream

1 tspn vanilla extract

Utensils:

A heatproof bowl, saucepan, mixing bowl, wooden spoon and icing spatula

Method:

Over a medium heat melt the chocolate in a heat proof bowl placed on a saucepan of water. Stirring occasionally until smooth.

Meanwhile in a bowl combine the sour cream and vanilla extract. Next gradually combine the chocolate and sour cream until smooth and shiny (If using an electric mixer use a medium setting)

Let stand for approx 20- 30 mins until room temperature and slightly thickened stirring once or twice.

Frosting Technique:

Before you begin, remember to brush away loose crumbs. Spread a layer of frosting over the first cake layer evenly but without reaching the edge as the weight of the top cake layer will do that for you once you centre it on top. Continue to spread the frosting smoothly using the icing spatula over the top of the cake and all around the sides. Finish by topping with chocolate sprinkles and last but not least enjoy!

Basic Pancakes

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Prep work

A well over-due recipe on pancakes! Not that it has to be a special pancake day to enjoy them. I do mine the Irish/English way so they are thin and crepe -like but not as lacy in appearance and then served with the usual traditional toppings. Personally, I love mine with lemon & sugar…..So, how do you eat yours?

Ingredients:

110g / 4oz / 3/4 cup of plain flour

2 free- range eggs

200ml /7  fl oz milk mixed with 75 ml / 3 fl oz water

50g / 2 oz butter

Utensils:

A Sieve,spatula,whisk/fork,ladle,mixing bowl,small bowl, frying pan, palette knife or pan slice.

For keeping the pancakes warm as you make them –  A pot of simmering water covered by a  plate and some sheets of greaseproof paper should do the job.

Method:

Sift the flour into the mixing bowl. Hold the sieve high as you do this to let the flour get an airing.

Make a well in the centre of the flour and break the 2 eggs into it. Whisk the eggs and flour together adding  the milk /water mixture gradually as you do so.

Whisk until all lumps are well blended and use the spatula to scrape down the edges of the bowl ensuring all bits of flour are encorporated into the batter. Whisk some more until the mixture is completely smooth.

Now melt the butter in the pan and spoon 2 tbspn of it into the batter mixture, whisking it well again.

Pour the rest of the melted butter into the small bowl as this will then be used to lubricate the pan as you make each pancake.

Next get the frying pan really hot and then turn the heat down to approx medium just before you begin. Now use the ladle (or spoon the mixture into the ladle) to scoop and pour your batter mix easily onto the pan in one go. Usually the first pancake is a ‘test one’ to judge how much batter mix to use per pancake, it also depends on your pan size. I find approx 3 1/2 tbspns of the batter into the ladle covers a 9 inch frying pan – but this can be easily judged by trial and error. No need for exact measurements.

Don’t forget to keep whisking the batter in between pancakes too!

As soon as the batter hits the hot pan, tilt it around until the base is evenly coated with the batter mixture. It should only take about 2 minutes or so to cook. Lift the edge to check for a golden colour and once this is reached it’s time to flip!

The other side will need approx 1 minute or less, then slide it out of the pan onto the plate. I like to sprinkle with caster sugar and the lemon juice straight away.

Stack the pancakes as you make them on the plate placed over the pot of simmering water and between sheets of greaseproof paper (to avoid sticking)

To serve, fold in half or into triangles or just simply rolled up.

Serve sprinkled with a little bit more sugar (& lemon –  if desired!) & try some honey too for more added flavour!☺

Am I doing this right?

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Am I doing this right?

Originally uploaded by .•۫◦۪°•OhSoBoHo•۫◦۪°•

So this self- portrait is for a lovely group I have just joined recently on Flickr called ‘Bench Monday’ – and the point of this? As the rules state;
‘Stand on a bench. Make sure it’s Monday. Wear something pretty.’  Any excuse eh!
A bench or ”bench” because if you can’t find an actual bench, you improvise, which makes it more interesting and fun(ny)!
I have also just joined ’52 weeks of BAM’  &  a few other ’52 weeks’ project groups  in which you post a self portrait once weekly for 52 weeks – I can (will) manage that. (As I am in my 20s I am sure this is something I will be happy to have in the years to come)
Not sure if I could handle a 365 dealio. I don’t have enough ‘BAM’ or whatever you like to call it for that much posing.
So far I have only done my ‘shoots’  in the privacy of our garden or the playground around the corner from our house (during school hours to ensure I don’t have an audience and so I get the slides all to myself- bahahahahaa!)
I’m still a bit self conscience when it comes to self -portraiture and I have come to realise that I don’t really smile or seem that happy in pictures I have taken of myself!(!) Something to work on, but we are our own worst critics right? I’m not really a moody mare , I swear! (Well only sometimes and usually this can be appeased by a nice cuppa rosy lee)

So the jist of it really is, that these weekly ‘projects’ are hopefully going to challenge me and  help me like being in front of the camera a bit more, as well as being behind it – and by the end of it I will have a cool and creative photo set that reflects just me.