What happened to you this Christmas?

Totally out of character for us, we all ate and drank too much over Christmas and Bill stopped ignoring his feline and canine side. He's travelling off to Argentina, woofing all the way. (Working on organic farms.)
Polly and Alex flew through the storms and gales to be here, narrowly missing our back fence as it waved us all goodbye.
Harry and Bill helped me clear out nearly 25 years of brewery life in Lewes. hrscreative.com will continue to thrive whilst I become Brighton's first DIY personal fitness trainer.

The family are not so sure this is a good plan.


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It's already chaos, not Christmas

I've got 'White Christmas' on repeat and it's official, do not travel anywhere today. Gales, Floods, Falling trees, Hurricanes, Typhoons. Must be winter in England. We are having an open house this Christmas, all the trellis in the back garden is currently blowing away and I just saved the pyracantha from going the same way whilst catching the recycling bins as they tried to re-enact the beginning of the Wizard of Oz. There is 'no place like home'. Not now anyway.


The old man has cycled to the supermarket and met older son to battle their way through the shoppers to buy the last pack of puff pastry on the planet. Younger son is 'busy' making a film. Bloody creatives...

To get into the Christmas spirit, Bill has announced that the Christmas drink will be egg nog.


Eggnog Recipe
Yield: Makes 1 quart. Serves 4-6.

INGREDIENTS
4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)
METHOD
1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

2 Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.



Sounds disgusting, I'd rather have a glass of cava with Noggin the Nog and salmon is much better than salmonella.


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The gasman cometh

http://youtu.be/zyeMFSzPgGc

A couple of months ago I thought we should start to prepare for Christmas by treating ourselves to having the oven cleaned.

So the oven cleaner person visited and in a matter of moments had turned our grungy oven into an 'as good as new' oven. Until we tried to use the grill. It used to work, it didn't now. And we were desperate for bacon sandwiches.

So the oven cleaner person returned and said 'ahhh, you need a new thingamybob but you'll need the cooker installer person for that'.

So we got the new thingamybob online, got it delivered and then found the cooker installer person. We probably could have bought a brand new cooker by now.

So anyway we got the cooker installer person 'round and after a few toooshs he said 'I can't do that, the hose isn't long enough'. You need the gasman.

So we got the gas man around with a longer hose and as he leant over the cooker, he set himself on fire. After I had put him out, he was obviously so 'put out' that he asked to check our gas meter.

So I explained this involved pulling up the carpet, then the floorboards as the meter was underground and don't worry, I'll find the mirror... Why a mirror? The meter can only be read by descending the mirror underground and reading the numbers with the mirror then re-arrange the figures as they are back to front and upside down. And had been this way since before we moved in 24 years ago.

So then the gasman announced the set up was totally illegal but surprise, surprise he could fix it and it would only take two hours and he could just fit us in before Christmas. The barbeque was looking like a cheaper alternative and we'd waited months for those bacon sandwiches.

So with our longer hose installed and the new thingamybob installed by the cooker installer thingamybob person we had it sorted.

So everything's done now and it all works, only problem is the oven now needs cleaning...

http://youtu.be/CTNyt6PxvJU

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And finally, the last fast until Excess

It was the Dolphins Christmas lunch yesterday and the old mans birthday so what to do? Combine the two. All 92 of us had a fine time in the Hotel Metropole. We all ate and drank too much which would have been OK, but when we got home we just continued eating and drinking.

I gave the old man the night off and promised everyone that I wouldn't cook, so we had the most fattening Indian takeaway... It was delicious. If you have already had to eat a few too many sausage rolls and, oh alright then, it would be rude not to, eaten yet another mince pie, this salad is something you can crunch your way through most piously.

Just remember to be as smug as possible during this moment of self righteousness because this time next week you will be singing carols at the radio whilst making yet more sausage rolls with one hand and wrapping all the last minute presents with the other.


Raw vegetable salad with a zingy, spicy dressing

It’s good for us to eat lots of raw vegetables, so salads should be a big feature in our diet. This salad combines different textures with an Asian-inspired spicy dressing. It is so easy to vary according to the different seasons and works either on its own, or with fish, chicken, tofu or eggs. Other veggies you could use include bean shoots, finely sliced spring onions, raw beetroot strips, courgette ribbons, cauliflower florets or shredded cabbage. If you have well-flavoured food, it is easy to be satisfied with a small amount.’
SERVES 2
Calories per serving: 88 with dressing; 53 without
Preparation time: 15 minutes

handful rocket leaves 5 cals
50g celeriac, peeled and grated or cut into strips 15 cals
1⁄2 sweet red pepper, deseeded and cut into strips 15 cals
25g cauliflower and broccoli florets 8 cals
1⁄2 red onion thinly sliced 10 cals
1⁄4 cucumber, sliced diagonally 7 cals
1 celery stick, sliced diagonally 6 cals
1⁄2 carrot, peeled and sliced into ribbons 17 cals
1 tsp sesame seeds, lightly toasted 32 cals
fresh Thai basil or coriander leaves, to garnish

FOR THE ZINGY, SPICY DRESSING
grated zest and juice of 1⁄2 lime 10 cals
6-8 drops sesame oil (less than 1 tsp) 45 cals
1⁄2 tsp Thai fish sauce 2 cals
1⁄2 tsp tamari or light soy sauce 2 cals
1 tsp sweet chilli dipping sauce 11 cals

● Arrange the prepared vegetables in individual piles on a serving platter or tumble them together. Sprinkle with sesame seeds and scatter over the basil or coriander leaves to garnish.
● Whisk together all the dressing ingredients in a small bowl until combined. Transfer to a dipping bowl and serve alongside the vegetables.

Two fasting days until Christmas and purple pussywillow

Above is another of my classic Christmas wreaths. The horrid Brussel sprouts have been replaced with purple, yes purple, pussywillow.

Friday 13th December? it must be the 26th hrscreative's Christmas Party. Just spent about three hours getting ready and the old man's gone out. Story of my life.
One of the most memorable hrs Christmas party's was held in the old library of a posh hotel and we were asked to sing more quietly as we were shaking the chandeliers and frightening the guests downstairs.

A long, long time ago, in foggy London Town, I started Hill Rae Smith Associates Limited (snappy title) in 1987, in Chelsea with Lynne Hill. Then we moved to uber trendy (it wasn't then) Borough Market and decided to let people know what we did. So we traded as HRS graphics. We were both new mums with young babies running a very busy Design Group and the exhausting commute for Lynne plus me being burgled, again, and again meant we decided to leave the Hop Exchange in London and move into the Star Brewery in Lewes. And that's where we stayed until only the spirit was willing...To be continued.


I hope you'll be able to skip to the Christmas Ball by now? Here's a better option before you start hitting those sausage rolls.

Spicy Mexican bean burgers

These cheesy, beany, spicy burgers might not be quite what you’d find on the streets of Acapulco, but they’re so tasty you can forgive them a certain lack of authenticity. You can either enjoy them with all the trimmings, or just with the halloumi for a lower calorie count. The ingredients list is quite long, but they freeze well and are really handy to have on standby for a veggie dinner.

SERVES 4
Calories per serving: 244 with halloumi;
459 with burger bun, halloumi, guacamole and salad
Preparation time: 20 minutes, plus chilling
Cooking time: 20 minutes

1-cal cooking spray
1/2 red onion, peeled and finely chopped 19 cals
4 spring onions, finely sliced 6 cals
salt and pepper
2 cloves garlic, finely chopped 8 cals
1 large red chilli, deseeded and finely chopped 5-10 cals
2 tsp Mexican or Cajun spice mix 10 cals
1 1⁄2 x 400g tins mixed beans, drained and rinsed 360 cals
1 medium egg, beaten 78 cals
50g fresh breadcrumbs 134 cals
2 tbsp chopped fresh coriander leaves 10 cals
juice of 1⁄2 lime 6 cals
75g low-fat feta cheese, crumbled 135 cals
80g reduced-fat halloumi cheese 204 cals

OPTIONAL EXTRAS PER BURGER
1 toasted seeded granary burger bun 180 cals per bun
1 tbsp low-fat guacamole 17 cals
10g rocket leaves 2 cals
1 tomato, sliced 16 cals

● Spray a nonstick frying pan with a little 1-cal cooking spray. Add the onion and spring onions, season with salt and pepper and fry over a low heat for about 5 minutes, until softened but not coloured.
● Add the garlic, chilli and Cajun spice, then fry for 2-3 minutes. Tip into a bowl, add the beans and roughly mash.
● Leave to cool slightly, then add the egg, breadcrumbs, coriander and lime juice. Season well, then mix to combine. Gently stir in the crumbled feta.
● Wet your hands lightly, then shape the mixture into 4 large patties. Chill in the fridge for 20 minutes to firm up.
● Preheat the grill to medium. Spray a little more cooking spray in a grill-proof frying pan and heat over a medium heat. Add the burgers and fry for 3-4 minutes on each side, until golden brown. Top each burger with a slice of halloumi, then cook under the grill for 3-4 minutes, until the cheese is bubbling and melted.
● Serve in toasted buns topped with guacamole, rocket leaves and sliced tomato, if desired.

How to freeze
Place the uncooked burgers on a baking sheet lined with nonstick baking paper. Freeze until they are solid, then pack into a freezer-proof plastic container and freeze for up to 3 months. You can cook the burgers from frozen; preheat the oven to 200C/400F/gas mark 6 and preheat a baking sheet. Place the burgers on the hot baking sheet and spray with 1-cal cooking spray on both sides. Cover loosely with foil and bake for 30 minutes, turning halfway through. Preheat the grill to medium. Remove the foil, cover each burger with a slice of cheese and grill for 3-4 minutes, until the cheese is melted and bubbling.




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Three fasting days until Christmas, bling, bling, bling

Reward your weight loss with some bilingual earrings. ??? !!! stupid predictive text... These sparklers are from River Island. Multicoloured gem stone embellished drop earrings with stud fastening, drop 9.5cm. Sorry I always assume my followers are female, but hey, I am in Brighton.

Go on, break the piggy bank, £12.00 and they are both yours.



Spaghetti bolognese and Courgette 'pasta'

This is quite high in calories when served with wholewheat pasta, but the wine-enriched sauce is so worth it. Alternatively, this could be the ideal sauce to try with courgette ‘pasta’. The sauce freezes very well. Leave it to cool completely, spoon into a freezer-proof dish and freeze for up to three months. Defrost completely before heating through until piping hot.
SERVES 4
Calories per serving: 211 without spaghetti or Parmesan, but with wine; 397 with spaghetti, Parmesan and wine
Preparation time: 10 minutes
Cooking time: 50 minutes

1-cal cooking spray
1 onion, peeled and finely chopped 38 cals
2 sticks celery, finely chopped 12 cals
1 leek or courgette, finely chopped 40 cals
salt and pepper
2 cloves garlic, finely chopped 8 cals
400g extra-lean minced beef 480 cals
2 tbsp tomato purée 10-28 cals
2 carrots, peeled and coarsely grated 68 cals
150ml red wine or beef stock 90 cals or
8-15 cals for stock
400g tin chopped tomatoes 72 cals
1 fresh bay leaf
500ml hot beef stock 25 cals
200g wholewheat spaghetti 660 cals
20g Parmesan cheese, grated (optional) 84 cals

● Spray a medium nonstick saucepan with 1-cal cooking spray. Add the onion, celery and leek or courgette, season well and fry over a gentle heat for 2-3 minutes, until softened. Add the garlic and fry for another minute.
● Add the beef and fry for 5-6 minutes, until golden brown. Add the tomato purée and grated carrots and cook for 2-3 minutes.
● Pour in the wine (if using), turn up the heat and let the sauce bubble for 3-4 minutes.
Then add the tomatoes, bay leaf and stock. Bring to the boil and simmer for 30 minutes, or until the liquid has reduced and the sauce has thickened.
● Cook the spaghetti according to the packet instructions, drain and then divide among serving plates. Top with the bolognese sauce.
If you can ‘spare’ the calories, a little grated Parmesan is a great extra.

Courgette ‘pasta’
Making a pasta substitute from courgettes might seem eccentric, but on fast days, when every calorie counts, this is a way to make a filling side dish that can carry a sauce and increase your vegetable count. It’s one of those dishes where having a little hand-held mandoline can really speed things up. Or use a Y-shaped peeler. You can slice wide flat ribbons (like pappardelle) or skinnier strips, as in the picture. A medium courgette will serve 2 as a side dish or 1 as a main dish with sauce. The count of 34 cals compares to 180 cals for a small 100g portion of fresh egg tagliatelle.
SERVES 1 AS A MAIN DISH
Calories per serving: 34 (about 37 if you use the frying method)
Preparation time: 3 minutes
Cooking time: 1-2 minutes

1 courgette (170g) 34 cals
salt and pepper
● Wash the courgette and cut off the stem and base. If you have a mandoline, set it to a medium setting, to end up with strips around 2mm-3mm deep. Or use a normal peeler, pressing hard so you end up with thicker slices than you would if you were simply peeling the veg. It can take a bit of practice but it is very satisfying. Cut strips running the entire length of the courgette, and move the vegetable as you slice, so that most pieces have a nice green strip on the edges.
● Bring a small pan of salted water to a rolling boil, drop the ribbons into the water and boil for 45 seconds-1 minute, depending on how thinly they’re sliced. Drain very well, and return to the pan to season before serving. Or you could fry the courgette strips in a nonstick frying pan. Spray the pan with 1-cal cooking spray and heat. Toss the ribbons in the pan and make sure they’re spread across the base. Cover the pan with a lid, turn down the heat and let them cook for 1 minute before turning the ribbons over and cooking for a further minute on the other side. Remove from the heat, season to taste and serve.

Serving ideas
Add the juice and zest of half a lemon (10 cals), a few basil leaves and 20g crumbled low-fat feta cheese (36 cals) and lots of pepper. This is also nice with a mushroom stroganoff. It’s so low in calories that you could use your own favourite pasta sauce (make sure you count the calories). Serve at room temperature with thin slices of fennel or red onion: a mix of yellow and green courgettes as in the picture makes this a very pretty dish.

This recipe is from The Ultimate 5:2 Recipe Book by Kate Harrison




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Four fasting days until Christmas and knitting shoulder

To add to all the stress of Christmas, I am now suffering from 'knitting shoulder.' I am trying to revive knittygritty as a new year plan but I have fallen at the first stitch, with an aching shoulder. I think I'll have to think this out again. Most just have 'tennis elbow' but the swimming helps. I am also trying to learn how to swim underwater without disturbing the sleeping lifeguards with all that splashing.



Quiet old day in Brighton this morning, no idea where the sea ends and the sky begins. Totally becalmed sea and a bit of fairy liquid where the waves should be.



The best vegetarian cottage pie

Comfort food isn’t only for meat-eaters. And veggie food isn’t only for vegetarians. This has all the flavour to convert carnivores: the super-tasty mash topping and rich filling make it the kind of dish you’ll cook over and over again. If you have them, add 15g dried, pre-soaked porcini mushrooms (39 cals) to the other mushrooms to add even more savoury, earthy tastes.

SERVES 4
Calories per serving: 272
Preparation time: 30 minutes
Cooking time: 1 hour
1-cal cooking spray
1 onion, peeled and finely chopped 38 cals
2 carrots, peeled and finely chopped 68 cals
2 sticks celery, finely chopped 12 cals
salt and pepper
2 cloves garlic, finely chopped 8 cals
200g chestnut mushrooms, sliced 26 cals
3 sprigs fresh thyme,
2 fresh bay leaves
300g pre-cooked or tinned green or Puy lentils 200 cals
200ml hot vegetable stock 8 cals
200g baby spinach leaves, chopped 50 cals
2 tsp mushroom ketchup 15 cals

FOR THE TOPPING
650g peeled floury potatoes, chopped into
even-sized pieces 552 cals
2 tbsp half-fat crème fraîche 52 cals
1 tsp Dijon mustard 5-10 cals
2 tbsp semi-skimmed milk 14 cals
1 leek, finely sliced 40 cals

● Spray a large nonstick saucepan with 1-cal cooking spray. Add the onion, carrots and celery, season with salt and pepper and fry over a medium heat for 5 minutes. Add a splash of water to help them steam.
● Stir in the garlic and mushrooms, turn up the heat and cook for about 4 minutes.
● Add the thyme, bay leaves, lentils and stock and simmer for 3-4 minutes. Stir in the spinach and mushroom ketchup and leave for 2 minutes, until wilted.
● While the lentils are cooking, tip the potatoes for the topping into a pan of salted water and boil for about 15 minutes until tender. Drain well, then mash with the crème fraîche, mustard and milk, and season well.
● Steam the leek over a pan of boiling water for 3-4 minutes until tender and then stir into the mash.
● Preheat the oven to 200C/400F/gas mark 6. To assemble the pie, spoon the lentil mixture into a 1-litre ovenproof dish and top with the mash. Bake for 30 minutes, until piping hot throughout and the topping is golden brown.




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