Rotary’s public image – every bit helps!
Sometimes it’s surprising where things show up! So as you think about promoting your Rotary Club, favourite program or the organization generally, remember that ever bit counts. Here are some suggestions of what to keep in mind:
– always follow the guidelines for logo usage – it’s the only way we will build the consistency that we need;
– quality matters: it’s better to do less and do it really well, than do more, not so well. As a group of business and professional women and men dedicated to serving our communities, everything we do should be of a professional quality, reflecting who and what we are.
Here is a picture taken of world renowned artist Robert Bateman, painting in his home in February 2010. Note his apron! Now I want to know more about program that apron was clearly made for. Anyone know??
Merlot and Night Photography
I take my camera everywhere with me as you never know when inspiration will strike! And Oxford can seem more magical at night and even more so after a glass of merlot. This happened on the night I …
Source: Merlot and Night Photography
St Giles Fair 2016
It was my first time at the fair in many many years and my first time as part of the Street Interest Group which is within the Oxford Photographic Society. I had trouble with my camera settings and…
Source: St Giles Fair 2016
Fridge Freezer 5.4.3.2.1 Its working!
Hooray after ages of bing without a funtioning freezer it arrived. So great to hear the hum as it came into life. A total joy but it made me think and I mean really really made me think just how lucky we are to have such a well controlled piece of equipment. Eliza would never have had the luxury of that maybe an ice house perhaps or a cold pantry but nothing like a fridge freezer. The hard work of chopping blocks of ice to get it cold enough to make ice cream and the strength in the cooks arms let alone the skill is awe inspiring.
Now on to making the rest of the kitchen servicable bit by little bit. But as they say things rushed never turn out that well so slowley does it.
Hmmmm I wonder if she has a ice cream recipe in the book I shall have to have a look.
Bye for now everyone
D
The Future is bright
Sometimes even when things do not go right there is always a light at the end of the tunnel, even though my original copy of Eliza Acton’s cookbook is still sadly missing after several years of looking and being unable to do anything due to the state of the house and my poor health I stumbled apon a facsimile off it though it does not have the scribbled notes in it or the lovely feel of the pages or the old book smell it is a workable copy. Also my health is looking like it may be getting better and the work on the house & kitchen has also slowly started so you never know we might produce a few recipes in the near future.
So watch this space ………………………………..
Apologies to all
Sadly due to health problems i am having to take a rest from my blog until things improve hopefully it wont be too long.
Deborah x
The World Pooh Sticks Championship
The World Pooh Sticks Championship Birthday Cake.
Hello everyone
Well I have been given the challenge to make the after party cake for The World Pooh Sticks Championship which is on the 24th of March at Days Lock, Little Wittenham. its a brilliant family day out. Also @bizzibeeds1 is raising money with their jewellery stall on behalf of The Florence Nightingale Hospice. If you come go and have a look they make some lovely pieces.
Anyway back to the cake. How am I going to make it. Well surprise surprise its a Eliza Acton sponge cake which is ideal as her recipes tend to make rather big cakes. The design will be a round cake based on the badge which has been produced for the event it will be surrounded by mini cakes moulded in the shape of Winnie the Pooh, Tigger, Piglet and Eeyore though not sure if its best to making them with honey instead of sugar will work.
So thats why I have been rather quiet of late as i am involved with the planning of the event itself. I also have something else up my sleeve! More of that later.
Best Wishes
Deborah x
Appel Krapfen (The Result)
Hi everyone hope your having a Happy Valentines Day.
Well I can honestly say this is the most flavourful recipe I have done yet and quite a surprise. The filling is like a firework of taste going of in your mouth.
Its also easy to cook ahead and freeze for a party.
Thank you to @ActonScottMuse for helping me choose this recipe. Photos to be added soon.
Ingredients
Apples 375g peeled and cored
Granulated Sugar 125g
Sherry Glass of White Wine
Almonds ground 125g
Chopped Candied peel 60g
Raisins 185g
Nutmeg ground (half a teaspoon)
Beaten egg
Butter Crust Pastry (I used shortcrust)
Oven: Slow 125c for 60 Mins
Method:
Boil down the cooking apples with the granulated sugar and a sherry glass of white wine. When they are stewed quite to a pulp, keep them stirred until they are thick and dry; then gradually mix the ground almonds and the candied peel finely chopped. Add the raisins and nutmeg and stir well. Put to one side.
Then make and prepare the pastry. Roll it out to the thickness of the back of a knife and cut into 4 inch squares. Brush the edges with beaten egg, fill with the mixture and lay a square on top to make a lid and seal tightly. Cut to small holes in the top of each Krapfen and then glaze.
Cook for 60 mins in a slow oven at 125c fan.
Note: The slow bake improves the raisins and give the filling a burst of flavour. If unable to cope with citrus fruit Eliza suggests Apricot Jam (two heaped tablespoonfuls) in its place and in the place of the raisins.
My Observations:
I made them for pudding and they were a big hit, though I could have made the pastry thinner and glazed them better. I also think they would be nicer with puff pastry. The filling tastes like strudel and is nice to eat on its own.
Please try this all my taste testers loved it and I can highly recommend it. This recipe is all about the flavour.
Best Wishes
Deborah Xx
Culinary Kapers 