Gazpacho at Wentworth Children's Centre

Everyone loves a soup during the winter months to get all ones nutrients and to keep warm. Gazpacho is a great way to enjoy soup in the summer and stay hydrated, refreshed and get much of ones five a day. Gazpacho is typically a Spanish dish with a recipe that will vary and depend on whom you ask and how their parents or grandparents made it. The following is a simple Gazpacho recipe that is simple and fun to make with children and suited to their taste buds.

GAZPACHO RECIPE
Ingredients
1 kilo red ripe tomato chopped
1 green pepper deseeded and chopped
1 red pepper deseeded and chopped
1 large cucumber deseeded and chopped
1/2 a small white onion chopped
1 garlic clove chopped
250 ml tomato juice
100ml extra virgin olive oil
2 tablespoons cider vinegar
1 chunk or two slices of stale (not moldy) bread
salt and freshly milled black pepper

Method

1. Cover and soak the bread with the tomato juice and leave while preparing the other ingredients.
2. Combine the tomato, green and red pepper, cucumber, garlic and toss in the olive oil.
3. Remove the bread from the tomato juice and squeeze the excess juice from the bread and add the bread to the prepared vegetables.
4. Blend everything together in a food processor or with a hand blender until smooth with no chunks.
5. Now stir in the olive oil, cider vinegar and salt and pepper to taste.
6. Chill for at least two hours and serve as is or with garnishes such as finely diced cucumber, herbs, ham, eggs, spring onions, peppers or anything you would like.

Salmon Pasta and Salad at Wentworth Children's Centre

Here are the salmon and brocolli pasta and accompanying beetroot salad that we made today at the Healthy Eating Course held at Wentworth Children's Centre. My workshops focus on healthy recipes that are easy to prepare and cost-effective. The workshops allow for the parents and children to prepare ingredients and cook together and try new things. We cook our meals and then sit down together to enjoy the fruits of everyone's labour.

SALMON PASTA
Ingredients
400g pasta (penne or fusili or tagliatelle)
250g skinless and boneless salmon fillets
250ml yoghurt
150 ml vegetable stock
150g broccoli - chopped very finely
25g butter
25g parmesan (optional)
1 chili finely chopped
1 lemon
bay leaf
Mixed herbs
Salt and freshly ground black pepper to taste

Method

1. First poach the salmon. In a medium saucepan, add the vegetable stock, the juice of half a lemon, bay leaf, salt, pepper and heat to medium high. Add the salmon with the skin side next to the pan. Cover, reduce the heat and cook for 5 minutes or until cooked through. Once cooked remove from pan, cover and allow to cook. Keep the poaching liquid. Break the salmon up in to smaller flakes and remove any bones that may still be in the filets.
2. Prepare the water for the pasta according to the instructions and be sure to add salt to the water. Set a timer and cook the pasta until al dente, strain and reserve.
3. Melt the butter in the pan with the poaching liquid, add the chili to the poached water and stir over medium heat for one minute.
4. Then add the brocolli, cover with a lid and cook on medium heat for three to five minutes.
5. Next add the yoghurt to the mixture and stir well until everything is combined well.
6. Add the parmesan to the mixture and combine.
7. Add the mixture and the flaked salmon to the pasta, add salt and pepper then stir and thoroughly combine.
8. Garnish with fresh parsley (or any fresh herb) and serve.

SALAD
Ingredients
Rocket
Beetroot
Cucumber
Radish
Tomato
1 tbsp Olive oil
fresh cracked pepper and a pinch of salt

Method

1. Finely chop all the ingredients with the exception of the rocket and place in a bowl.
2. Toss together with the olive oil, salt and pepper.
3. Gently stir and fold the rocket into the vegetables.

Still Life with Grapes

This is mixed-media polymer clay painting comprised of photographs and patterns that I have made onto a canvas. The hand is a ceramic sculpture I made millions of years ago in New Orleans. The candelabra is one that I found outside Ebenzer Street thousands of years ago. I was simply playing with symbols of time.

Apple Brandy

I had a glut of Granny Smith apples and found myself all out of jars. This rarely happens so I seized the opportunity to turn the remaining apples into apple brandy. I used the same recipe that I use for my quince brandy which is:

6-8 Granny Smith apples - cored, quartered and cut into large chunks
75 cl of decent brandy
50g demarara sugar
1/2 tsp pink peppercorns
4 cardamom pods

In a steralised kilner jar, I layer the spices, apples and sugar and then fill the jar with the brandy. Once a week for the next monthI will shake and flip the jar to ensure all the spices and sugar are being mixed throughout. I usually leave for at least three months before straining the brandy through muslin into sterilised bottles. I find it impossible to simply discard the strained fruit and I will use it to make either mincemeat, ice cream or a boozy sauce of some sort.
 

Juicy Juicing

Cheers!

I do love making vegetable juice and beetroot is a mandatory addition to any juice I make. I do try to have a citrus-based juice in winter time to really boost my immune system. This juice and the patterns I also made from photographs of the beetroot, pink grapefruit, lemon, orange and lime. The sweetness of the beetroot balances the sharpness of the citrus fruits resulting in a tangy, refreshing juice.

Beetroot, p. grapefruit, orange, lemon & lime

Still Life with Egg

Here is a still life comprised of my patterns melded into a photograph that I took.

Patterns of 2016 - Week 9

Still Life with Pasta

Eggs is Eggs

Here is a still life print that I created from some of my prints and patterns as well as some photographs of mine which all together make up a collaged scene of a Still Life with Pasta. more patterns and prints that I made in week 9 of 2016 which are comprised of polymer clay cane segments which have been made and designed by myself. I then scan them and create a pattern and prints from the cane slices.

Find more images on Smy Goodness Instagram.

Banana & Apricot Compote Muffins

Banana & apricot compote muffin ingredients

The bananas above needed using up so I whipped together another recipe for muffins where the sugar was replaced with a Smy Goodness compote, in this case Smy Goodness apricots compote. The compote adds moistness and flavour to the muffins without them being overly sweet.

Banana  & Apricot Compote Muffins Recipe

Ingredients: 

• 100g organic spelt flour
• 100g organic plain flour  
• 100g organic butter
• 275ml apricot compote (or any flavour jam/compote) 
• 2 medium ripe bananas
• 1 egg
• 2 tsp baking powder
• 1 tsp organic vanilla

Instructions  : 

1. preheat the oven  to 210°C and lightly grease a muffin tray.
2. Mix and blend the butter, compote, bananas, egg and vanilla. 
3. Sift and flours and baking powder together.
4. Fold the sifted flour and baking powder into the blended wet ingredients a bit at a time until completely blended together.
5. Add a heaped tablespoon of the mixture into cases or muffin tray and then go back and add a bit of the mixture to each muffin case or tray until they are as equal as possible. The recipe will make 12-14 muffins. 

Sifted spelt and plain flour and baking powder

Banana, butter, apricot compote, vanilla and egg

Combined wet ingredients

Mixture ready for muffin cases

Patterns of 2016 - Week 8

Turmeric Trees

Mango Skin & Flesh

Here are the patterns and prints that I made in week 8 of 2016 which are comprised of polymer clay cane segments which have been made and designed by myself. I then scan them and create a pattern and prints from the cane slices. Find more images on Smy Goodness Instagram.

Handmade Pasta - Spaghetti

Here is a fifteen second video of my first attempt at making spelt spaghetti. Check out my spelt pasta blog post for the spelt pasta recipe.

Handmade spelt spaghetti with tomato and bacon sauce

The spaghetti was the inspiration for the above print painting that I made.

Pasta sauce ingredients

Spelt Spaghetti

Tomato sauce with bacon

Tomato Sauce with Bacon Recipe

Ingredients
450g tin of tomatoes or homemade pomodoro
150g bacon or pancetta
1 red pepper
1 shallot or 1/2 an onion chopped finely
2 garlic cloves sliced thinly
1 medium chilli chopped finely
2 Tbsp coconut or olive oil
2 Tbsp Six-pepper T'chup
salt and pepper and parmesan to taste

*For this recipe I used handmade spelt spaghetti using the recipe as linked above and using my Imperia pasta maker's spaghetti section. The section needed to be cleaned between each passing of the pasta sheets as little bits were getting stuck in the grooves which turn the sheets into spaghetti which was making the spaghetti sort of twisted and broken. I cooked my spaghetti for about 7 minutes which was much longer than the 4 minutes that I needed with my spelt fettucine that I made. I think this was due to me having left the fettucine to dry out longer than I had with the spaghetti.

The resulting recipe was hearty but not overly heavy, this is probably down to the spelt flour. With each bite I was able to taste the ingredients of the pasta and the flavours of the sauce. I find I'm eating less pasta now that I'm hand making it but the levels of flavour make it much more of an enjoyable pleasure. Next up will be lasagna but for now the recipe for the spelt spaghetti and tomato sauce with bacon and red peppers.

Instructions

1. Chop and lightly fry the bacon in your preferred oil and cook for 5-7 minutes without browning or burning.
2. Add the garlic, shallot and chilli and cook gently for 3-5 minutes, stirring constantly so that they do not burn.
3. Add in the tomatoes, salt and pepper, turn the heat up to meduium hot and stir thoroughly until everything is bubbling away nicely. Cook for 5 minutes then place a lid over the sauce, reduce the heat to low and leave to cook for at least 45 minutes, checking occassionally that it is not drying out. If it is drying out you can add 75ml of water, stir it in and continue to cook.
4. Cook your pasta and once ready and drained stir the sauce into the pasta until it is evenly dispersed, top with parmesan and serve.