Quick tips: extra special champagne

The wedding I was at last weekend reminded me how nice champagne is!  It’s not something I buy regularly, which I suspect is the case for most people, as it gets saved for special occasions.  Unless you are French, and then apparently you get to drink it every day!

So if you are having a celebration where you want something special to drink, why not try these ideas for making champagne extra special:

  • Put a few drops of cassis (blackcurrant liqueur) in the bottom of each glass before pouring in the champagne. Then you will get pink champagne!
  • Instead of serving champagne in the traditional flutes, get some of these 30s style coupe glasses.
  • Pop into few raspberries into the champagne glass first and they will hold a few fizzy bubbles inside the fruit

 

 

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What to eat at weddings!

This weekend was the occasion of my brother’s wedding.  So instead of my regular post I’m going to share what I had to eat at the wedding, as I haven’t had much time for writing over the weekend!  The wedding was lovely, and no mishaps despite being on Friday 13th!  It did rain a lot, but to be honest it’s been raining in the UK since Easter so they would have had hard work picking a day without rain anyway.

The wedding reception was at the Riverside Hotel in Branston, in Staffordshire, and was a lovely venue.  It was a shame we couldn’t get many pictures outside – I’m sure the river would have looked lovely in the sunshine!

The meal was along the “posh pub” lines, and very tasty it was too.

We started with a creamy tomato and basil soup:

Followed by an ENORMOUS piece of steak pie.  Mind you some of my brothers friends are big lads, so it was probably a good choice!   There was an alternative of roast turkey for those who wanted it.

And for dessert there was a baked cheesecake with blackcurrant sauce:

Then there was plenty of good stuff to drink:

And then the wedding cake, which was lots of little cupcakes, made by the bride’s sister.  They were chocolate, carrot and lemon flavour.  I had a lemon one, but by then I was really stuffed so I took my cake home to eat the next day:

Of course it wouldn’t be complete without a picture of the happy couple!  This is my brother Alan, and his new wife Liz, taken in the brief half hour interlude of no rain:

And I thought I’d better stick one of me on as well, with my brother:

So there you go, a busy weekend was had by all here.  Did I follow any of the “how to eat on social occasions” rules at the wedding?  Nope, I ate and drank everything, except for the aforementioned cupcake which I had the next day.  Your little bro only gets married once!  Hope you all had a great weekend, and normal service will resume on Live For Food later this week!

 

 

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Olympic Recipe Round-Up

Get in the mood for the London Olympics with these great recipes from around the world celebrating the host nations, and some sweet Olympic treats to follow!

1996 – Atlanta, USA

Perfect American fried chicken from the Good Food channel: golden drumsticks with homemade coleslaw and smoky potato wedges

2000 – Sydney, Australia

Cheese and vegemite scrolls from kidspot: savoury scrolls filled with cheese and Vegemite (use Marmite in the UK!)

 

2004 – Athens, Greece

Stuffed vine leaves from Authentic Greek Recipes: a classic Greek dish – dolmades can be eaten as a meze with ouzo or as a side dish

 

2008 – Beijing, China

Crispy Peking Duck in pancakes from Jamie Oliver:

2012 – London, UK

English fried breakfast from shortlist.com:

 

 

Gold medal millionaire shortbreads from BBC Food: shortbread biscuits with a butter fudge

 Velodrome cake from BBC Food: celebrate cycling with this great cake

Olympic biscuits from Activity Village: get your kids to help you decorate biscuits

 

Olympic rings fruit pizza from Taste of Home: a chocolate cookie crust is topped with cream cheese icing and colorful fruit

 

Olympic ring cookies from Cakespy via Serious Eats: lightly chewy in the center, crisp on the edges, and full of butter-sweet flavour

 

Now you’ve got something great to eat whilst you watch the Olympics on telly!

 

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Garden of Eden Cookies

I create some Bible craft ideas for the website BibleQuizzes.org.uk and one of the ones I’ve done recently is these Garden of Eden cookies. As they are also rather tasty, I thought I would share the recipe on this blog too!

The cookies taste nice whatever shape you cut them into – so you don’t have to stick to the Bible theme if it’s not your thing!  You will need at least 2 baking sheets, and a variety of cookie cutters. I had a person, heart, 2 flowers, circle and star which meant I could turn it into Adam and Eve, with a heart between them, in a garden of flowers with the moon and stars above.

Ingredients (UK)
225g margarine, plus extra for greasing
150g caster sugar
1 egg
300g self raising flour
50g custard powder
Pinch of salt
100g icing sugar
3 tspns water
Few drops red food colouring

Ingredients (US)
I have attempted to convert this to a US style recipe, but be warned, although it should be pretty much the same, it’s not tried and tested in this format!
1 cup margarine
2/3 cup superfine sugar
1 egg
2 1/2 cups self rising flour
(or 2 1/2 cups all purpose flour, 3 3/4 tsps baking powder, 1 1/4 tsp salt)
1/2 cup custard powder
(or 1/2 cup cornstarch, 1 tsp vanilla essence)
Pinch of salt
3/4 cup confectioners/powdered sugar
3 tsps water
Few drops red food coloring

Method

  • Preheat the oven to 180C, 350F, GM4.
  • Grease the baking sheets.
  • Cream together the sugar and margarine.
  • Mix the egg in.
  • Using a sieve, add the flour, salt and custard powder.
  • Mix up until you have a soft dough that you can handle.
  • Roll out the dough onto a floured surface to about 1/2 cm thick.
  • Cut out your cookies and place on baking sheet.
  • Bake in the oven for 15 minutes or until lightly browned.
  • Cool on a wire rack.
  • When cold, make the icing (frosting).
  • Sift the icing sugar into a bowl, and stir in the water and food colouring.
  • Decorate your cookies using a greaseproof paper piping bag
  • Let the icing set before eating.

Enjoy making this fun and easy recipe with your kids!

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Health At Every Size

I seem to have been reading a lot about the concept of health at every size recently. This philosophy promotes the idea that regardless of your weight or size you can still be healthy, and that health should be your primary concern, not weight loss.

Given that obesity levels are rising, and that most people attribute this to unhealthy habits, its an intriguing proposition.

Firstly, what does healthy mean?  To me, healthy means the following:

  • To intake foods containing nutrients and vitamins that assist the body in wellbeing.
  • Being active and well so as to be able undertake one’s daily routine without having physical problems.
  • Having acceptable levels of certain measures such as blood pressure, and cholesterol etc.

I read a study recently that suggested measures like high blood pressure, and high cholesterol were likely to predict cardiovascular disease irrespective of weight.  However there are many, many articles out there stating that obesity is indeed a risk factor in many diseases including cancer and cardiovascular disease.  So can an obese or overweight person be a healthy person?

A person who exercises does so mainly for two reasons – to enable themselves to be active and healthy on a daily basis, and to improve their athletic fitness levels.

It is obviously possible to have an overweight person who is very active in terms of exercise and who eats healthy food.

It is equally possible to get a “skinny fat” person who does little exercise and eats junk food.

It seems fairly obvious to me that out of these two people, the overweight one is healthier, and again studies do say that a person who is overweight can have a longer life span than someone whose weight is supposedly normal.

It has also been shown in studies that losing 10% of your body weight is beneficial to your health, no matter what your starting weight. We also know that some people find it easier to lose or maintain their weight than others. Everyone has a different metabolic rate.

I learnt myself the hard way that just because you get thinner doesn’t mean you automatically develop a bikini body. (Much to my disappointment!) Body fat is not defined by weight, and the proportion of fat to muscle in your body is more dependent on the exercise you do than restrictions to your diet.

As is so often highlighted, top athletes have BMIs that technically put them into the overweight categories, but because they have a lot of muscle, not because they are unhealthy.

On the other hand I myself lost about 25% of my body weight at one point. I know perfectly well that I became overweight because I ate too much and didn’t exercise enough. I don’t think my diet was that unhealthy – a lot of it was a portion size problem, but I am now much healthier at a normal weight for my height than I was as an overweight person. I eat more healthily and I do more exercise and I feel better for it.

I also have a sneaking suspicion that a large proportion of overweight or obese people are that way because they also eat too much and don’t exercise enough. I know from experience how easy it is to do that, especially with unhealthy food so readily available and commercial portion sizes so large, and especially if there are other stressful factors present in your life.

It worries me that the health at every size concept will make people think its fine to be fat without addressing whether their underlying habits are healthy or not. Yes of course we are made in all different shapes and sizes, and we shouldn’t judge people based on that size, but the trend in the rise of obesity levels still seems to me to not be a good thing. If unhealthy obese people adopted healthy habits I’m guessing that a fair few would end up losing weight as a by product.

What do you think? Can we be healthy at every size? Or are we just making excuses for obesity?

 

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