Grating Ginger

● Ian Grieve ●  ● 0 Comments ● 

If you have ever tried to grate ginger root, you’ll be aware that it becomes very stringy and difficult to separate.

The way to avoid this and be able to easily grate the ginger root is to freeze it first. Once frozen you can easily grate off as much as you require without any problem.

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Mango Ice Cream

● Ian Grieve ●  ● 0 Comments ● 

I developed a taste for mango a while ago; I now far prefer mango and orange juice over pure orange. So when I wanted another fruity ice cream mango was my go to choice.

I made a mango cheesecake a while ago that didn’t work well. For that I used a fresh mango and it was a nightmare trying to peel the mangoes, so for the ice cream I used a tin of mangoes.

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Coconut Ice Cream

● Ian Grieve ●  ● 0 Comments ● 

Based on the vanilla ice cream this coconut one is a really nice variation. Using only desiccated coconut I was a little worried when making it that the coconut taste might be very subtle. It wasn’t. The coconut taste was very strong making for a delicious ice cream R enjoy alongside a glass of dark rum.

I used a full box of desiccated coconut(it had gone out of date a while back some figured I might as well use it all up), but I image that the coconut taste would have been as good with only half a box.

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Chocolate Oat Crumble Cookies

● Ian Grieve ●  ● 0 Comments ● 

These biscuits are an adaptation of the Oat and Almond Crumble Cookies recipe from things {we} make. I have replaced the flaked and ground almonds from the original recipe with cocoa powder and chocoloate chips.

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Almond Ice Cream

● Ian Grieve ●  ● 0 Comments ● 

Most of the recipes I have found online require an ice cream maker, but one is really not needed. All you need to do once you have the mix in the freezer is remove it every so often and whisk with a fork to prevent the formation of ice crystals. Making ice cream is actually a very simple process.

Following on from the vanilla ice cream, I have also made an almond ice cream a couple of times. Definitely worth trying; one of the key benefits of making your own ice cream is the ability to get flavours which are not generally available.

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Vanilla Ice Cream

● Ian Grieve ●  ● 1 Comment ● 

Most of the recipes I have found online require an ice cream maker, but one is really not needed. All you need to do once you have the mix in the freezer is remove it every so often and whisk with a fork to prevent the formation of ice crystals. Making ice cream is actually a very simple process.

I’ll be posting some more of the recipes I have used when making ice cream, but will start off with a simple vanilla one (which my neice described as better than shop bought).

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Cinder Toffee

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I was always a fan of Cadbury’s Crunchie and other cinder toffee (also known as honeycomb toffee) when I was younger. I haven’t had any for a long time and when I stumbled across a some recipes online I had to have a go at making it. It was really good; light and crunchie.

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Oat and Walnut Crumble Cookies

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These biscuits are an adaptation of the Oat and Almond Crumble Cookies recipe from things {we} make. I have replaced the flaked and ground almonds from the original recipe with chopped walnuts.

I thought the almond ones were delicious (I have a serious thing for almonds), but I think the walnut versions are even better.

Continue reading → Oat and Walnut Crumble Cookies

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Oat and Almond Crumble Cookies

● Ian Grieve ●  ● 1 Comment ● 

I like these biscuits, possibly a little too much. It is a recipe adapted from things {we} make. The main difference is that I use more flaked almond and also add an equal quantity of ground almond to the mix.

Continue reading → Oat and Almond Crumble Cookies

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Hotel: Late Booking At The Norfolk Arms, Ringinglow Village

● Ian Grieve ●  ● 0 Comments ● 
Norfolk Arms, Ringinglow Village

I was working in the South of England the other day and heading home. By the time I reached the M1 I checked the SatNav and decided I wouldn’t get home till near midnight and, having been on site doing user training all that day following six hours travel the day before when I reached the hotel at 1930, I decided that I needed to stop off instead of traveling all the way home.

The Norfolk Arms in Ringinglow Village, just outside Sheffield and at the gateway to the Peak District National Park, is a hotel I have used before a number of times. It is a little off the direct route, but it is clean comfortable and has good food and friendly staff.

I stopped at the last lay-by on the A43 just before the M1 and gave their booking number a call (t: +44 (0) 114 230 2197). Five minutes later I had a room booking and had confirmed that I would be able to get their while their kitchen was still open (they did kindly tell me to call in advance if I was going to be delayed and they’d sort something out for me).

When I arrived I was quickly checked in and was allocated to Room 1 which is right at the top of the stairs on the first floor (second floor to our American cousins). While at some hotels I wouldn’t like this room due to potential for noise, the Norfolk Arms is usually quiet and Room 1 has an en suite with a shower with absolutely fantastic water pressure (it feels almost strong enough to flay the skin off your back).

After check in I dropped my bags in the room and went back down to the bar and ordered the Hunters Chicken (7 oz chicken breast topped with bacon, cheese and BBQ sauce). Very nice meal and great value at less than £10.

I picked a good week to be there as well as Guinness was on special at £2 a pint.

I first stayed at the Norfolk Arms back in 2009 and it is still one of my favourite places to stay.

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