Thursday, March 31, 2016

BLAST from the PAST

It's good having my husband back with me, for many reasons. I do hate cooking for one. Let me correct that statement, I hate eating alone. There is no fun sitting down to a plate of food with no one to share it with, to ask if it's ok and how I could better it. I know many people do this everyday, and it must be so hard.
For one there is no one to discuss what to have for supper, to ask what they fancy or don't fancy. So left with the decision I would find myself living on a diet of sandwiches I'm sure. But then again on the positive side you can eat whatever you like without any pressure of producing food at a particular time. You can eat when, what and where you eat. When alone this is usually from a tray on my lap.
Last week I started off pretty well. I made a Nasi Goreng, minestrone soup, a mushroom omelette and then I ran out of enthusiasm for cooking for one.
Then a friend arrived with 2 thick slices of cooked ham which she had cooked. She thought I might fancy them for one of my solo sandwiches. However I decided to take a trip down memory lane and cook something I rarely eat, have rarely eaten since I left home. I would cook ham, egg and chips! Healthy, no, tasty very. I knew I was going to enjoy this.

With the yolk just right, the addition of baked beans I sat down to enjoy my retro tea. I did have it on a tray, in front of the TV and I enjoyed every bite. I knew I wouldn't be enjoying this again for a while which I think made it even more delicious.

So as much as I love all kinds of foods, Indian, Chinese (luckily), Sushi, Thai etc it's still good to take a trip back to my early childhood food and remember how much things have changed, how our food tastes have moved on. But it confirms that foods like music, have the ability to take you back to a time and a place. This time back to a yellow formica covered kitchen table enjoying the meal with my mum dad and brother. Sadly no longer able to sit round a table with my parents and with my brother being far away, and really not to sure they would have the same taste for "foreign" foods as I have but with these memories it keeps times like those alive. For this I am thankful.

Sunday, March 20, 2016


My husband is out of town, which is not unusual, however he is not often away over a weekend. I don't mind being here on my own in the week as there is always lots to do, but the weekend is different, especially when it is grey outdoors. So I cooked. Got to get priorities right and a pot of soup would be great to have around when I couldn't be bothered cooking for one. It's not so much fun cooking for one. Using what veg I had in the fridge I made some "minestrone". Well sort of minestrone I was using up what I had added a tin of tomatoes and a tin of butter beans. It was tasty, and there is lots of it so I won't starve, lol. I also pickled some beetroot and put onions into soak to be pickled tomorrow. A very fruitful day.

When I got up this morning the sun was shining so decided a walk was in order after yesterday's day of inactivity. It was lovely to walk through the gardens and see Spring was well and truly under way. There was even the smell of fresh cut grass which was so nice. I love to see the Spring emerge and bring with it thoughts of lovely warm days ahead.

I headed over to have a coffee at a local Mall. They serve delicious coffee, and I am happy to say I resisted all the delicious cakes and pastries on offer. Not something I often do. Maybe the sunshine reminded me that summer wardrobe would be out soon, so nothing to hide behind. I have to say they were very tempting though.

As I continued through the mall I was surprised to find a new shop had opened and believe it or not it was the equivalent of UK pound store, or US dollar store. It did take me a bit to work this out, but once I had I then realised there was a lot of bits and pieces in there that I hadn't realised I actually needed to buy! Well they were only 1yuan. It would be rude not to.

I headed back out into the sunshine but on the way home I had to cut through yet another mall. You have no idea how many malls there are in Shanghai, it seems like a new one opens every week. Of course there is always something to catch your eye. This time some lovely sandals which would be perfect for summer. Only problem was that this time it was not a 1Yuan store but the name HERMES was over the door. I wondered if I dared go in and ask the price, I knew it was going to be too much, but still had to know. 5750 RMB or 575 British Pounds. This is the two ends of the Shopping experience and I know the items I had purchased had come from the bottom end today, and I'm sure my husband was even happier. I could have bought 575 items for the price of the pair of sandals. However, I do know of little man who hand makes shoes and I am wondering............, 
Well you never know.

As I returned home feeling happy after my walk and happy with contents of my shopping bag. I wonder if had would have been any happier had I purchased at the higher end today. You know, probably not, well not for long anyway. 
Here are the contents of my bag. All very useful I'm sure.

Monday tomorrow so normal social activities back to normal. Thankfully I do not often have to spend weekends alone here in Shanghai.


Monday, March 14, 2016


After spending a lot of time out of the kitchen, either through travelling or socialising in the many wonderful restaurants in Shanghai, it was nice to find the two of us home on a Friday night with a nice relaxing weekend ahead. The perfect time to pull that goat I had in the freezer out and put it to good use. Not a whole goat you understand, but a pack which I had been planning to turn into a goat stew or curry for a some time.

The magazines all seemed to have goat recipes in the last month or so, so no problem there. Realised most of the recipes needed overnight marinating. The day before we were going to eat it I took it out the freezer. Once defrosted I was surprised to see so many bones in it. Shouldn't have been surprised really as Chinese love bones. I pulled some lamb chops out of the freezer, if there wasn't enough meat on the goat then this was closest to it I had. I marinated overnight. The smell was encouraging. This wasn't an Indian curry which I am used to cooking this was more African, I think. It was called Carnival Curry, and it didn't come from one of my magazine recipes but from A Valentine Warner book which had lingered on my bookshelf for many years.

With cinnamon, allspice, cloves and nutmeg in the ingredients I knew it was going to taste good. After marinating there was a long slow cooking process, 2 1/2 hours in the oven. So although overall the time was long most of it was unattended leaving me to do other things.  The smells coming from the oven as the cooking progressed were delicious. Before the end of cooking I put some sweet potatoes into the oven and cooked some aubergines which I blended with garlic, olive oil and a touch of smoked paprika. I thought these flavours would go well with the curry.

There hadn't been quite enough meat so I popped the lamb chops into a pan just before the end of cooking.

The finished result was good. I loved the slightly stronger flavour of the goat, the mashed sweet potato and aubergine went well with it. A nice cold beer was all that was needed to finish it off. I was very pleased with the finished result, and more importantly so was my husband. I would cook this again for sure.


The recipe ingredient list is long, but I had most of them in the cupboard. 
Please don't be put off by the list of ingredients, it really is a very simple recipe and well worth pulling out all those spices lurking in the cupboard.

CARNIVAL GOAT CURRY  serves 10. ( I just cut the recipe down)

2kg boned leg or shoulder of goat or mutton, cut into 5cm pieces
6 fat garlic cloves finely sliced
6 fresh bay leaves ( I substituted dry)
2 cinnamon sticks
10 black peppercorns
2 tsp mild curry powder
1 tsp allspice
1/2 tsp ground cloves
1/2 nutmeg grated
1-2 hot chillies chopped with seeds
5 tbsp malt vinegar
sunflower oil for cooking
2 sliced onions
2x 400g tins tomatoes
1 heaped tbsp salt
1 heaped tbsp dark muscovado sugar
1 tbsp black treacle
150mls water

Put meat into a large bowl and add first 9 ingredients (through to chillies)
Add 3 tbsp of the vinegar and rub into the meat. Leave in the fridge for at least 3 hours or overnight if you can.

Pre-heat oven to 170c (325f)
Heat 2 tbsp oil in a pan add brown the meat. Be careful not to burn the garlic. Do in batches if necessary. Transfer to a large, flame proof lidded casserole dish. 
Peel and slice onions. Add more oil to the pan and gently fry onions until soft and lightly coloured. Tip them into the casserole with the meat. Use the rest of the vinegar to de-glace the pan. pour over the meat. Add the rest of the ingredients and bring it all to a boil. 

Cover with lid and put into the oven for 2-21/2 hours until meat is tender. 

SO GOOD TO BE BACK BLOGGING AGAIN. I MISSED IT............................

Tuesday, March 8, 2016


Thought since I have been away from blogging for such a long time I should come back with an updated page, a bit of a change, a bit of a re-vamp. Hope you like the new look.

My reasons for not blogging?

Well, I have taken on the role of President in Brits Abroad in Shanghai. Not a full time job but it has taken me time to fit into the role and as such a lot of time is spent on the computer it is sometimes an effort to sit down and start writing for this blog. It also involves a lot of networking and socialising. Now that was never going to be an issue! Also happy to announce a new Grandson who arrived 6 weeks early into this world so several trips home in the months before and a sooner than expected trip home than expected just before Christmas. All, I am happy to say is well and Oliver James is growing into a big strong boy.

 I am so proud of all 4 of my grandchildren and I am assured our family unit is now complete. A very happy granny.

So hopefully now I can get back to blogging and catch up with all my fellow bloggers.
Watch this space.................... Be back very soon.