Smart-arse

Picture the scene.  I'm in the kitchen preparing lunch, when I hear a scratching sound on the back of the kitchen door.  When I push the door open, I see Violet is drawing in white chalk all over it.

Me: "What are you doing?"

Violet: "Drawing"

Me: "What's that?"  (pointing to chalk scribbles she's created on the door)

Violet: "a door"

Flippin toddlers - they're got an answer for everything! 

Made me laugh though and let's face it, a chalk drawing on a door is far better than finding she's replicating a Picasso on her bedroom wall using permanent marker!  But, I suppose she'd have a smart-arse retort for that too.

Yesterday I rescued some Daffs and Tulips, which were looking rather forlorn in a bucket at the Supermarket.  Today they're looking much happier:

And they're giving me something nice to look at seeing as the weather is so bad again today.

I'm off in search of some Rhubarb later on - I've got some great recipies that I'm dying to try out, I'm especially looking forward to making some Rhubarb and Vanilla Jam.  Doesn't that sound fantastic?  The other recipe is for a Rhubarb & Orange Cake.

You can find both recipies below so that you can try them out too. Enjoy.

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RHUBARB & VANILLA JAM

(makes 3 x 1lb jars) - and apparently it's easy :0)

Ingredients
1kg/2lb 4oz Rhubarb (this is the weight after they've been trimmed), cut into 3cm chunks
1kg/2lb 4oz Jam Sugar (or 1kg Caster Sugar plus 1 x 8g sachet pectin)
2 Vanilla Pods, halved lengthways
Juice of 1 Lemon

1.  Put a small plate in the freezer.  Put the Rhubarb into a preserving pan or your largest saucepan with the sugar and halved Vanilla Pods.  Heat gently, stirring, until all the sugar has dissolved, then squeeze in the Lemon Juice and increase the heat.

2.  Boil for about 10mins, skimming off the scum as you go (the fruit should be soft).  Test for setting point by spooning  a little onto your chilled plate.  After 1-2 minutes, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2 min intervals, testing in between (or if you have a sugar thermometer it should reach 105c).

3.  Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing.

This will keep for upto 6 months in a cool, dark place.

This recipe was taken from an old copy of BBC Good Food magazine.

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RHUBARB & ORANGE CAKE

Ingredients

400g Rhubarb, trimmed and cut into 2cm chunks (if fresh Rhubarb is unavailable use tinned instead)

200g Caster Sugar

150g Butter, softened

2 Eggs, lightly beaten

75g Self-Raising Flour

Half tsp Baking Powder

100g Ground Almonds

Grated zest of 1 small Orange, plus 2 tbsp juice

25g Flaked Almonds

1. Preheat the oven to 190c.  Grease a round (23cm) springform cake tin and line the base with baking parchment.  Place the Rhubarb in a bowl and cover with 50g of the Sugar.  Leave for 30 mins while you prepare the rest of the cake.

2.  Beat together the remaining Sugar and the Butter, then whisk in the Eggs.  Using a metal spoon, gently fold in the Flour, Baking Powder and Ground Almonds, then stir in the Orange zest and juice.

3. Stir the Rhubarb and its sugary juices into the cake mixture and spoon into the prepared tin.  Place on a baking tray, sprinkle over the Flaked Almonds and bake for 25 mins.  Reduce the temperature to 18oc and cook for a further 20-25 mins, or until firm. 

Can be stored in an airtight container for 3-4 days

I picked this recipe up from Watrose goodness knows how long ago.