Consuming The Harvest

While Pottering About At Home In Norfolk

Chocolate Blondies

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This recipe came from Easy Living magazine.  I didn’t have any pecans to hand so substituted cashews.  A nice alternative to the basic chocolate brownies,they were very tasty, but the dark chocolate ones are still my favourites.  Hopefully the new tax on chocolate won’t be too very dear and I’ll still be able to make them for very special occasions. 😀 😀



  • 150g white chocolate, roughly chopped
  • 125g unsalted butter
  • 150g caster sugar
  • 2 eggs
  • 1-1/2 tsp vanilla extract
  • 200g plain flour
  • Pinch of salt
  • 120g shelled pecan nuts, chopped


  1. Heat the oven to 170°C/Gas Mark 3.  Line a 33x25x5cm (13x10x2in) baking tray with greaseproof paper.
  2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water.  Leave until melted and smooth.  Alternatively, you could microwave on a low setting for approx. 20-30 seconds at a time and stirring well after each session.
  3. Remove the bowl from the heat and add the sugar stirring until well incorporated.
  4. Add the eggs and vanilla extract, stirring briskly so you don’t allow the eggs time to scramble.  Don’t worry if it looks like it may be splitting.
  5. Add the flour, salt and pecans – stir until well incorporated and the nuts are evenly dispersed.
  6. Spoon the mixture into your baking tray and bake for 25-40 minutes or until golden brown and the centre is still soft.  Leave to cool completely before cutting into squares.

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Written by kadeeae

March 14, 2009 at 4:26 pm

Bacon Connoisseurs’ Week

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We do love our bacon don’t we?  So much so that it’s celebrated in it’s very own week!


This year the ‘face’ of BCW is Anna Ryder Richardson and there is a hunt on for the nations best bacon cures competition as well as events at butchers’, supermarkets and various smaller shops.

We’ll be doing our part here at home to further the cause by making  a dish or two of fine british bacon during the next week.  If you’re stuck for ideas there are some good recipes at the LoveBacon website.

♦Bacon Connoisseurs’ Week logo used with permission of BPEX, Ltd.♦

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Written by kadeeae

March 13, 2009 at 2:14 pm

Yes! Let’s Tax Chocolate, Please!!

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They’re” talking about taxing chocolate.  Well, isn’t it about time, too?!

Tax smoking materials because smoking is bad for you.  Smoking Kills.

Tax alcohol of all sorts because drinking is bad for you.  Oh, wait – that’s not quite right.  In some circles some drinking is good for you.  So let’s amend that one.

Tax alcohol of all sorts because binge drinking is bad for you.  It can kill you, and if it doesn’t it can create so many health problems that you’re self-inflicted woes cost the NHS a bundle.  It can also ruin friendships and tear your family apart.

Tax chocolate because chocolate makes you fat.  Fat is bad.  Apparently, today, there is no such thing as fat and healthy.  Tomorrow, who knows.

Doesn’t chocolate already have a tax, in the form of VAT added to it?  No matter, MORE TAX!  You can never have enough tax if it stops people from being able to afford and eat chocolate, thus becoming fat.  For their own good.

Chocolate is the devil this week and it makes you fat.  Never mind the 1001 other things that we shove into our mouths in all sorts of forms.  Never mind a total lack of any decent exercise.  This week, they are not counting picking up the remote or shuffling off to the toilet as exercise – sorry, check back next week though.


Chocolate is bad.  Chocolate makes you fat.  And if you insist on eating/drinking/sniffing/touching it, they wanna tax you.  Understood?!

Good.  Now that I’ve done my public service for the day I’ve got to think about supper.  Deep fried (free range of course!) chicken maybe, or a gigantic kebab.  Oh ooh, better yet – a triple meat, quadruple cheese pizza with a bit of cheesy garlic bread and a pint or two of cola.  I can faithfully promise that there will not be so much as one speck of chocolate involved!

Followed by an evening on the sofa munchin’ crisps and it’s a wonderful life.

Now just where did I put that box of takeaway menus?

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Written by kadeeae

March 12, 2009 at 2:39 pm

Posted in Food & Drink, News, Rant!

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I finished Dear Fatty a couple of weeks ago and then moved on to Shadows of the Workhouse –


Which I finished, rather quickly and have now started and am about 1/3 of the way through –


I’ve only got one more book on my current “to read” list, so I’ll have to get into Evernote and see what I’ve clipped online or added that I’ve found in various places to my ‘books to read’ folder and then get another list of 3 or 4 ready to go.  🙂

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Written by kadeeae

March 11, 2009 at 10:27 am

Snippets Alphabet Pt. 5

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P – Is for Persistence.  I’ve been known to take the definition to new heights.  I may get fed up and take a break, sometimes an long, extended one dependant on the frustration level, but I never, ever give up.

Q – Is for Quilting.  I’m almost certain that I’d like to do this, and other sewing, but space is at a very high premium here and don’t have the foggiest where I’d “set-up”.  If I decide for certain that it is really something I want to do, I’ll figure it out.  Somehow. (See ‘P’ above)

R – Is for Reading.  I used to love to read and always had at least one book on the go.  Then, for whatever reason(s), I slowed down and then pretty much quit all together.  I’m back at it again and enjoying it immensely.  It’s the taking the time to read, not the reading itself that I have a problem with.  I can find 50 other things to do (usually computer-wise), and put off opening a book, but when I do I ask myself why I’ve put off doing something I find so enjoyable.  A conundrum, it is.  🙂

Written by kadeeae

March 10, 2009 at 2:44 pm

Posted in Miscellaneous

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  • 1 onion, finely chopped
  • 300g lean minced pork
  • 150g lean minced beef
  • 1 egg yolk
  • 2-3 Tbsp. fine breadcrumbs
  • 3-4 sprigs dill, finely chopped ( or dried equivalent )
  • 1 Tbsp. vegetable oil
  • 5-6 Tbsp. sour cream
  • Salt and pepper to taste
  1. Mix together the onion, pork, beef, egg yolk, half the dill and breadcrumbs.  Lightly wet your hands and then shape mixture into 10 – 15 balls.
  2. Heat the oil in a frying pan, then tip in the meatballs and fry turning often.
  3. Mix together the sour cream and remaining dill and spoon over meatballs to serve.

Serve with mashed potato or pasta and side salad or veg.

Well, that’s me done for the week!  I will be online (will have Twitter running) on and off this weekend, but want to do some baking and some ‘structural’ work in the background here at CTH – everyone have a great weekend 😀

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Written by kadeeae

March 6, 2009 at 9:07 am

Posted in Food & Drink, Recipe

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Snippets Alphabet Pt. 4

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Soldiering on, this is much more difficult than I thought 🙂

L – Is for Learning.  I enjoy learning new things, not in a ‘study and quiz’ sort of way, more in a discovery sort of way.  Going about my normal day and seeing or hearing something I’ve not experienced before.  I’m a most curious person, sometimes to a fault, and always want to know what/who/how/where/when/why.

M – Is for Music.  I love music.  There really is most every genre of music (sans a few that have been “invented” in the last few years) in my library and I enjoy using some of the internet services that serve to introduce you to new music and new artists.  There really is only one genre of music that I don’t care for at all, and own none of and that’s anything operatic.  Nothing against it, it just doesn’t do anything for me.

N – Is for Nicotine.  Yes, it’s true.  I am an addict.  More so than I have been at some times and less so than I have been at others.

O – Is for Olives.  Love olives.  Green olives only though – favourite stuffings are pimento or garlic.  Mmmmmm!  🙂

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Written by kadeeae

March 5, 2009 at 4:29 pm

Posted in Miscellaneous

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