The last time I illustrated it, it was in the dimensions for They Draw And Cook, for which I had to adhere to specific dimensions; except I worked on the dimensions in portrait, rather than landscape.
I liked the way that the ingredients are all tumbling into the cooking pan at the bottom.
I’ve recently re-illustrated it as a giveaway recipe card to include with orders from my Etsy shop.
It’s a super little recipe for a fragrant, tasty curry, low on heat, despite the inclusion of chilli.
My illustration this time around was centred around the recipe being in a two-fold booklet from an A4 sheet.
As I neared completion I realised that the illustrations I had done for the cover made it look a little like a take away menu, so I added in my business card details as if they we contact details for ordering.
I’m afraid that I still unable to offer a food delivery service at this time.
Why make your own ketchup, when you can buy it everywhere?
Because this recipe is sugar free!
Now, don’t go thinking that it loses any flavour because of that. This sugar-free ketchup is just as delicious as the regular sugar-full versions that we buy in the shops. But you can eat this safe in the knowledge that your not taking on board too much sugar.
1 – Brining
Soak the chicken in an 8% salt solution – so the flesh will hold on to more moisture.
2 – Rinsing
Immerse the chicken in clean water for about 2 hours. Changing the water every 15 minutes.
3 – Blanching and Icing
Boiling for 20 seconds. Plunging into iced water
4 – Refrigerate overnight
Cover and place in fridge (To help the skin dry out and therefore crisp up better)
5 – Low temperature cooking
Cook the chicken in a 60° oven – allowing the thickest part of the chicken breast to reach 60° naturally. Then to maintain that for 15 minutes.
This will probably take about 6 hours.
– Whew! That’s some intensive chicken-work! Tried this a little while ago. It was the first time I’d tried to do a roast chicken – and I was pretty pleased with the results. Nice and tender and a crispy skin.
Of course, some might say that the best way to cook a roast chicken is to get someone else to do it!
or, you could just stick it in a slow cooker, if you can’t be bothered.
I’ve also added a couple of delicious recipes;
Sprouts with Bacon and Blue Cheese
and a stir fry recipe with Chestnuts, ginger and garlic
Have a lovely Christmas.
We recently stayed at The Bivouac a fantastic retreat in North Yorkshire. We stayed in one of the 7-berth woodland shacks. No electricity and the only heat was from a wood-burning stove in our one-room shack.
Our first day we spent kicking back and relaxing – to the point where we even visited the on-site cafe for a splendid lunch.
I tried the vegetarian Falafel Burger with Red Pepper Marmalade
Red Pepper Marmalade
150ml 1 cup bell pepper, finely diced (no stem and seeds)
120ml /1/2 cup apple cider vinegar
120ml / 1/2 cup granulated sugar
1 tablespoon olive oil
1 teaspoon dried chili flakes
Place all the ingredients in a pan on medium/high heat.
Once it starts boiling, bring the heat down to low – stirring regularly.
Cook for 20 minutes or until most of the liquid evaporates and becomes a thick syrup.
Staying down in Dorset means we can stop off at the delightful village of Wimborne. We nipped into No.9 on the Green for a light lunch; where I discovered the pleasure of Pea mayonnaise!
Coupled with the fish fingers this sandwich offered a pleasant variation on fish, chips and mushy peas.
As far as I can figure out this might be the recipe for delicious …
Makes a pleasant accompaniment to any fish based dish.
150g (1 cup) – Frozen peas
120ml (1/2 cup) – Sour cream
120ml (1/2 cup) – Mayonnaise
Hot Chocolate is such a comforting and dreamy experience (apart from when you’ve lost your hat, of course!)
Just the thought of it conjures up images of snuggled up in dressing gowns clutching the hot mug between your hands and sipping carefully at the steaming chocolate.
Quite often we reach for the instant packet of hot chocolate; great for speed and convenience, but not so great on the sugar. Commercially bought Hot Chocolate is always way too seer for my liking.
Why not make your own hot chocolate?
The only ingredient which isn’t probably already in your store cupboard is the vanilla pod.
Okay, so we’ve got a vanilla pod. Here goes a smooth and creamy Hot Chocolate recipe that hits all the right notes.
Hot Chocolate Recipe
1 vanilla pod, split and seeds scraped out
1 litre/1¾ pints milk
150g/5½oz plain chocolate, in small pieces
sugar, to taste
freshly grated nutmeg, for dusting
- Heat the vanilla pod, seeds and milk in a saucepan until boiling.
- Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts.
- Whisk until frothy on top and add sugar, to taste.
- Serve with a dusting of nutmeg.
– Add a cinnamon stick in at step one to give it a little extra twist.