Well it seems that at the moment other people run, and I don't!
I did the Dublin City Marathon just over a month ago and I had a blast.
I always wanted to do one before I was 30 and I succeeded.
However, now I have the running/marathon bug and I want to keep training and running more.
BUT, I have sinusitis, and It has been getting me down recently meaning that I can't run properly, as I can't breathe properly!
However, I am hoping to get it all sorted out in the next month or so and then on the 26th January, I can start my 18 week training programme.... EEK!!!!
In the mean time, I wander round a few sites that help me decide where I am going to run when I am back.
www.mapmyrun.com - allows you to see how far you have run, or plan your runs and distances. It works all over the world!
www.irishrunner.com - gives you ideas of irish running in general
www.irishfit.com - lots of training programmes, and a chat forum about running in Ireland
www.connemarathon.com - the most scenic, prettiest and loveliest course in the country. Half, full and Ultra Marathon. Watch out for the "Hell of the West"
http://adidasdublinmarathon.ie/ - this was my goal. I achieved it and can't help visit the site. Honestly, one of the friendliest runs I have ever done. Crowds are amazing.
http://www.edinburgh-marathon.com/ - this is my next goal. 2 marathons before I am 30 is the next on the list!
I hope that you enjoy these sites. If you have any that you would like to share with me, please do!
Orls xx
Friday, November 28, 2008
How to turn an okay day, into a GREAT day!
Last Sunday was a cold, winters day in Dublin City and even though it was the last day of the weekend, it was a lovely day.
The main reason was because I could spend the day with my lovely other, and often better half, Billiam! Billiam is a musician and he is in the process of recording his second album. His website is www.bcoleman.com, check him out.
The other thing that made my day was the aquiring of these babies here!!!!
Cutting a long story short, I didn't think that I would get hold of them. But I did, And I am very very happy!!!
Yay!
The main reason was because I could spend the day with my lovely other, and often better half, Billiam! Billiam is a musician and he is in the process of recording his second album. His website is www.bcoleman.com, check him out.
The other thing that made my day was the aquiring of these babies here!!!!Cutting a long story short, I didn't think that I would get hold of them. But I did, And I am very very happy!!!
Yay!
Orlsxx
The Icing on the Cake!!!
I couldn't just make a cake for James! I had to ice it too! What is a birthday cake without chocolage fudge icing.
I found this amazing recipe and it is easy, and delicious!!!
1 stick butter (113g)
60g. cocoa
80ml milk
1 lb. powdered sugar
1 tbsp. vanilla essence
Melt butter, add cocoa and boil for 1 minute.
Add remaining ingredients bit by bit and beat until smooth. Spread while warm.
I doubled the amount, sliced the cake in half and filled using the same icing.
Remember that when you are using hot liquids with icing sugar, it sets quicker than with cold fluid.
A little regular icing sugar, some hot water, and a piping bag, and this is what the end result was!!!
I found this amazing recipe and it is easy, and delicious!!!
1 stick butter (113g)
60g. cocoa
80ml milk
1 lb. powdered sugar
1 tbsp. vanilla essence
Melt butter, add cocoa and boil for 1 minute.
Add remaining ingredients bit by bit and beat until smooth. Spread while warm.
I doubled the amount, sliced the cake in half and filled using the same icing.
Remember that when you are using hot liquids with icing sugar, it sets quicker than with cold fluid.
A little regular icing sugar, some hot water, and a piping bag, and this is what the end result was!!!
Hope that you had a great day James!!!
Orlsxx
Thursday, November 20, 2008
Guess Who's 5?
My cousin and buddy James is 5 today, and is having a bit of a bash on Saturday. His request was for " Lemon Men", which are lemon shortbread using a cookie cutter that I received for my birthday from Mrs D, a good friend who shares my love of all things baking. (She is actually much more talented than I am. She rocks at Profiteroles!!!)
While I was in Dublin last week, in my favourite kitchen shop, Kitchen Compliments on Chatham Street,(www.kitchencomplements.ie) I found a 5 cookie cutter (above) A perfect accompaniment to Lemon Men!
The recipe for the lemon shortbread is so simple. And is always a hit with everyone who tastes them. They are from Rachel Allens book, Favourite Food for Family.
Preheat your oven to 180C, and have a baking tray or a silicone baking mat ready.
175g Plain Flour, Sifted
50g Caster Sugar
100g Butter, softened and cut in cubes.
Zest of one lemon
Put the flour in a mixing bowl. Add the Zest of the lemon and mix about.
Add the softened butter and using your fingers, rub together until the mix resembles crumbs. Finally, add the sugar and bring the mix together. Do not use any liquid. The more you mix, the more it will come together.
Wrap the dough in cling wrap, and place in the fridge for about 15 mins. When cooled, place on a flat surface. Using a rolling pin, flatten to about a cm thick and using a cutter of your choice, cut your shapes. Place on bakng tray and into hot oven for between 7 -12 mins. You have to watch them carefully as they can turn very brown, and bitter, in the space of a minute!
Take out and allow to cool on a wire rack.
Serve with cups of tea, or strawberries and cream, or at birthday parties!
*As a variation, try to add some orange zest, chocolate chips or cacao nibs instead of lemon zest!
Happy Birthday James! Have a Super Party, and enjoy your Lemon Men!
Love, Orls
xxx
While I was in Dublin last week, in my favourite kitchen shop, Kitchen Compliments on Chatham Street,(www.kitchencomplements.ie) I found a 5 cookie cutter (above) A perfect accompaniment to Lemon Men!
The recipe for the lemon shortbread is so simple. And is always a hit with everyone who tastes them. They are from Rachel Allens book, Favourite Food for Family.
Preheat your oven to 180C, and have a baking tray or a silicone baking mat ready.
175g Plain Flour, Sifted
50g Caster Sugar
100g Butter, softened and cut in cubes.
Zest of one lemon
Put the flour in a mixing bowl. Add the Zest of the lemon and mix about.
Add the softened butter and using your fingers, rub together until the mix resembles crumbs. Finally, add the sugar and bring the mix together. Do not use any liquid. The more you mix, the more it will come together.
Wrap the dough in cling wrap, and place in the fridge for about 15 mins. When cooled, place on a flat surface. Using a rolling pin, flatten to about a cm thick and using a cutter of your choice, cut your shapes. Place on bakng tray and into hot oven for between 7 -12 mins. You have to watch them carefully as they can turn very brown, and bitter, in the space of a minute!
Take out and allow to cool on a wire rack.
Serve with cups of tea, or strawberries and cream, or at birthday parties!
*As a variation, try to add some orange zest, chocolate chips or cacao nibs instead of lemon zest!
Happy Birthday James! Have a Super Party, and enjoy your Lemon Men!
Love, Orls
xxx
mmmmm. Chocolate.
This chocolate cake is so easy, I can't believe I didn't make it before.
It is taken from the Green & Blacks-Chocolate Recipes. If you can get this book, do. It is like a lucky dip of chocolate recipes from Chocolate marinated Venison to this, which is called Inmates Cake!
Preheat your oven to 180C. Grease and Flour 2x 20cm cake tins with deep sides of one 12cm deep round tin. Ensure that the tin you use has high sides as the cake will rise quite a bit!
Ingredients:
500g Plain Flour, Sifted
500g Sugar
1 tsp bicarbonate of soda
1tablespoon baking powder
half teaspoon of salt
150g cocoa powder
150 ml of Buttermilk
150ml vegetable oil
4 large eggs
1tsp vanilla essence
200ml water
Directions:
Sift all the dry ingredients in a large bowl.
In a seperate bowl, mix all the other/wet ingredients.
Mix the wet into the dry and whisk together for 3-4 minutes ensuring that there are no lumps
Pour into the cake tin and place in the centre of the preheated oven.
If using 2 tins. bake for 30-40 mins. If using a larger tin, bake for 1 hour. Test the centre of the cake with a skewer. If it comes out clean, it si cooked. Keep an eye on it. It can turn really quickly and end up too dry!
Allow to cool a little before removing from the tin and then cool on a wire rack. When cooled, place in an airtight container.
To ice the cake, you can use 2 jars of chocolate spread
I plan on heating the slices slightly and serving with a really good vanilla ice-cream. I'll let you know what its like!
Happy Friday.
Orls xxx
It is taken from the Green & Blacks-Chocolate Recipes. If you can get this book, do. It is like a lucky dip of chocolate recipes from Chocolate marinated Venison to this, which is called Inmates Cake!
Preheat your oven to 180C. Grease and Flour 2x 20cm cake tins with deep sides of one 12cm deep round tin. Ensure that the tin you use has high sides as the cake will rise quite a bit!
Ingredients:
500g Plain Flour, Sifted
500g Sugar
1 tsp bicarbonate of soda
1tablespoon baking powder
half teaspoon of salt
150g cocoa powder
150 ml of Buttermilk
150ml vegetable oil
4 large eggs
1tsp vanilla essence
200ml water
Directions:
Sift all the dry ingredients in a large bowl.
In a seperate bowl, mix all the other/wet ingredients.
Mix the wet into the dry and whisk together for 3-4 minutes ensuring that there are no lumps
Pour into the cake tin and place in the centre of the preheated oven.If using 2 tins. bake for 30-40 mins. If using a larger tin, bake for 1 hour. Test the centre of the cake with a skewer. If it comes out clean, it si cooked. Keep an eye on it. It can turn really quickly and end up too dry!
Allow to cool a little before removing from the tin and then cool on a wire rack. When cooled, place in an airtight container.
To ice the cake, you can use 2 jars of chocolate spread
I plan on heating the slices slightly and serving with a really good vanilla ice-cream. I'll let you know what its like!
Happy Friday.
Orls xxx
Monday, November 17, 2008
This tree would not fit in my living room
So this is the new, French Designed Christmas Tree that sits proudly in the centre of O'Connell Street, which is one of Dublin's main streets. Well the main street on the North Side of the Liffey.
I took this photograph this evening coming home from work.
It is 60ft tall, and it is made up of 100,000 different sized light bulbs. Which are all energy efficient.
Apparently, it is meant to be a beacon of hope amid recession....
Oh the bulbs also change colour, from white to red parts, back to white, then to blue, back to white again and then to green.
The red one reminds me of a vodafone ad. Not good for the French designer, good for vodafone though.....
Anyway, I think its not very nice. It is right beside the spire and it competes for your attention.
I think that something a little more low key would have been nice. As it is situated right in front of the GPO, it takes from the building. I think that if they had perhaps tried to decorate the GPO tastefully, it would have been a little nicer. But then again, what do I know?
I took this photograph this evening coming home from work.
It is 60ft tall, and it is made up of 100,000 different sized light bulbs. Which are all energy efficient.
Apparently, it is meant to be a beacon of hope amid recession....
Oh the bulbs also change colour, from white to red parts, back to white, then to blue, back to white again and then to green.
The red one reminds me of a vodafone ad. Not good for the French designer, good for vodafone though.....
Anyway, I think its not very nice. It is right beside the spire and it competes for your attention.
I think that something a little more low key would have been nice. As it is situated right in front of the GPO, it takes from the building. I think that if they had perhaps tried to decorate the GPO tastefully, it would have been a little nicer. But then again, what do I know?
Thursday, November 13, 2008
Christmas is Coming and the Goose is getting fat
...Please put a penny in the old mans hat.
I love that rhyme. When I was in primary school we used to run around the yard singing it at the top of our lungs. Ah good times.
Now I don't think that kids are allowed to run in their school yards for fear of an injury and, presumably, an insurance claim.
So the rhyme should be updated to something like, Christmas is coming and the kids are getting fatter, 'cos all they do is sit in front of the TV or their games consoles all day long, demanding food and sweets.....
Sorry, I digress.
Christmas itself is not my favourite time of year.
However, the one part about christmas that I do love, is the opportunity to bake and make
things. So far this year, I have made about 2 kilos of apple chutney, a kilo and a half of mincemeat (which was a big hit last year), 2 puddings, and 5 christmas cakes. The 5th is a charm I do believe!!!!
This one is different to all the rest and has yummy ingredients like cranberries and blueberries, and lime zest and juice. I dont like to soak mine in alcohol so I have had it soaking in orange juice for the last 2 days.
The recipe for the final cake is as follows.....
12oz Plain Flour.
1 Teaspoon Ground Cinnamon .
1 Teaspoon Mixed Spice.
6 oz glaze mixed fruits including green figs, melon, pineapple, orange and red pear.
4oz natural Cherries - washed, dried, chopped and tossed in a tablespoon of flour.
4oz Sweet Dried Cranberries.
3 oz dried blueberries.
3oz Currants.
10 oz Australian sultanas,
10 oz Californian Raisins
2 oz apricots
4 oz macadamia.
Rind and juice of 3 limes.
4 fluid oz cointreau .
10 oz muscovado unrefined sugar.
5 Large Eggs.
10oz Butter _ Softened but not melted
The day before making the cake: Place all the dried fruit (except the cherries) lime zest, and peel into a bowl, add the cointreau, and stir to mix well. Cover the bowl with cling film and leave to soak for minimum of twelve hours and up to 24 hours (I left it for 3 days!!!)
Before assembling the cake, grease and double line a 9" square tin or a 10" round tin using baking parchment. Make sure the parchment paper comes more that 2" over the top of the tin!
Sieve the flour and spices into a large bowl.
In a separate bowl, cream the butter and sugar until the mixture is light and fluffy.
Break the eggs into a small bowl and lightly beat with a fork. Add a tablespoon of the beaten eggs at a time to the creamed sugar and butter. Beat well after each addition. If the mixture looks as if it might be starting to curdle, Add in a little of the measured flour and spice mix. When all the eggs have been added, fold in the flour and spices using a metal spoon.
Very gently stir the soaked fruits, the cherries and the nuts.
Using a metal spoon carefully spoon the mixture into the prepared tin.
Use the back of a wet spoon to even off the mixture and make a slight indentation in the centre to ensure that the surface is even when cooked. Cover the outside of the tin with a double band of brown paper and tie with string. Once the cake mixture is in the tin, the top can be covered with a clean tea towel and it can be left until the next day before cooking.
Put a double layer of baking parchment on top of the cake and put into the preheated oven.
Bake cake at 170C for 1.5 hours and then reduce to 150C for remaining 2 hours
In a fan oven, Bake for 1.5 hours at 150C and then reduce 130C for remaining 2 hours.
In a Gas oven, bake at gas mark 3 for 1.5 hours and then reduce the heat to mark 2 for remaining 2 hours.
To check that the cake is ready, test with a skewer and if it comes out clean, the cake is done. Take out of the oven and allow to cool in the tin. Leave the lining paper on and remove from tin when completely cool. Wrap in a further layer of parchment and then a double layer of foil.
To make the cake really moist, "feed" the cake on a weekly basis with 2 tablespoons of the alcohol used by piercing the cake surface with a skewer and pouring the alcohol over it.
Come back to me in a few weeks and I may even ice the cake.
My next project, I have found out today, is to make Lemon Men for my lovely cousin James who is 5 this week as well as a chocolate cake for his party! And I am also working on Pumpkin Muffins with cranberries for some friends this weekend....
There are not enough hours in the day!!!
Orls xxx
I love that rhyme. When I was in primary school we used to run around the yard singing it at the top of our lungs. Ah good times.
Now I don't think that kids are allowed to run in their school yards for fear of an injury and, presumably, an insurance claim.
So the rhyme should be updated to something like, Christmas is coming and the kids are getting fatter, 'cos all they do is sit in front of the TV or their games consoles all day long, demanding food and sweets.....
Sorry, I digress.
Christmas itself is not my favourite time of year.
However, the one part about christmas that I do love, is the opportunity to bake and make
things. So far this year, I have made about 2 kilos of apple chutney, a kilo and a half of mincemeat (which was a big hit last year), 2 puddings, and 5 christmas cakes. The 5th is a charm I do believe!!!!
This one is different to all the rest and has yummy ingredients like cranberries and blueberries, and lime zest and juice. I dont like to soak mine in alcohol so I have had it soaking in orange juice for the last 2 days.
The recipe for the final cake is as follows.....
12oz Plain Flour.
1 Teaspoon Ground Cinnamon .
1 Teaspoon Mixed Spice.
6 oz glaze mixed fruits including green figs, melon, pineapple, orange and red pear.
4oz natural Cherries - washed, dried, chopped and tossed in a tablespoon of flour.
4oz Sweet Dried Cranberries.
3 oz dried blueberries.
3oz Currants.
10 oz Australian sultanas,
10 oz Californian Raisins
2 oz apricots
4 oz macadamia.
Rind and juice of 3 limes.
4 fluid oz cointreau .
10 oz muscovado unrefined sugar.
5 Large Eggs.
10oz Butter _ Softened but not melted
The day before making the cake: Place all the dried fruit (except the cherries) lime zest, and peel into a bowl, add the cointreau, and stir to mix well. Cover the bowl with cling film and leave to soak for minimum of twelve hours and up to 24 hours (I left it for 3 days!!!)
Before assembling the cake, grease and double line a 9" square tin or a 10" round tin using baking parchment. Make sure the parchment paper comes more that 2" over the top of the tin!
Sieve the flour and spices into a large bowl.
In a separate bowl, cream the butter and sugar until the mixture is light and fluffy.
Break the eggs into a small bowl and lightly beat with a fork. Add a tablespoon of the beaten eggs at a time to the creamed sugar and butter. Beat well after each addition. If the mixture looks as if it might be starting to curdle, Add in a little of the measured flour and spice mix. When all the eggs have been added, fold in the flour and spices using a metal spoon.
Very gently stir the soaked fruits, the cherries and the nuts.
Using a metal spoon carefully spoon the mixture into the prepared tin.
Use the back of a wet spoon to even off the mixture and make a slight indentation in the centre to ensure that the surface is even when cooked. Cover the outside of the tin with a double band of brown paper and tie with string. Once the cake mixture is in the tin, the top can be covered with a clean tea towel and it can be left until the next day before cooking.
Put a double layer of baking parchment on top of the cake and put into the preheated oven.
Bake cake at 170C for 1.5 hours and then reduce to 150C for remaining 2 hours
In a fan oven, Bake for 1.5 hours at 150C and then reduce 130C for remaining 2 hours.
In a Gas oven, bake at gas mark 3 for 1.5 hours and then reduce the heat to mark 2 for remaining 2 hours.
To check that the cake is ready, test with a skewer and if it comes out clean, the cake is done. Take out of the oven and allow to cool in the tin. Leave the lining paper on and remove from tin when completely cool. Wrap in a further layer of parchment and then a double layer of foil.
To make the cake really moist, "feed" the cake on a weekly basis with 2 tablespoons of the alcohol used by piercing the cake surface with a skewer and pouring the alcohol over it.
Come back to me in a few weeks and I may even ice the cake.
My next project, I have found out today, is to make Lemon Men for my lovely cousin James who is 5 this week as well as a chocolate cake for his party! And I am also working on Pumpkin Muffins with cranberries for some friends this weekend....
There are not enough hours in the day!!!
Orls xxx
Tuesday, November 11, 2008
Here We Go.....
I have long admired people who have the time and the energy to blog! And I have long said, I would love to do something like that. But I have always wondered what I would or could blog about.
On an average day, I would think about baking, good food, and taking photos a lot. And sometimes running enters my head. So what else would I write about only baking and taking photos. And every now and then, running..... but I promise, only now and then! I like to try out new recipes as much as I can as well as some old favourites.
With regard to my photos, I bought an old pentax camera while hungover about 2 years ago and took a night course on Black and White photography. I am proud to say that I can develop my own photos! Then I went to Boston last year and I bought a rather nifty Nikon D40 which I like a lot. I tend to bring it a lot of places with me. But I intend to bring it more places.
This is close up of my new cousins foot. I call it Happy Foot!
I am not promising that I will blog every single day, but I will visit as much as I can with updates, photos, recipes and photos of the recipes after the oven has cooled down! Orls xx
On an average day, I would think about baking, good food, and taking photos a lot. And sometimes running enters my head. So what else would I write about only baking and taking photos. And every now and then, running..... but I promise, only now and then! I like to try out new recipes as much as I can as well as some old favourites.
With regard to my photos, I bought an old pentax camera while hungover about 2 years ago and took a night course on Black and White photography. I am proud to say that I can develop my own photos! Then I went to Boston last year and I bought a rather nifty Nikon D40 which I like a lot. I tend to bring it a lot of places with me. But I intend to bring it more places.
This is close up of my new cousins foot. I call it Happy Foot!
I am not promising that I will blog every single day, but I will visit as much as I can with updates, photos, recipes and photos of the recipes after the oven has cooled down! Orls xx
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