A Gem of a Find in Gel Effect Nail Polish #TipsTuesdays

A Gem of a Find in Gel Effect Nail Polish

Now I know I don't usually talk about things like this on here, but this stuff is too good and so reasonably priced that I had to mention it for Tips Tuesday. I do not usually go in for nail polish because I put it on and within hours it's all chipped and never looks great anyway. Also, mostly, I can't be bothered, but my darling twin convinced me to try some of this for Christmas and I love it.

I also can't find it online, not even on B&M's website, which is the shop where we bought it. The brand is Expressions and they do all sorts of nail stuff as well as polish.

Now this is gel effect, so no UV light needed, but it gives great coverage and shine.

Each nail polish comes with a small bottle of the top coat as shown in front in the image, but we can also buy it by itself as shown behind. They also have a nail strengthener that I use as an undercoat, which I forgot to take a picture of, and a nail growth enhancer that I have not tried.

Now I am completely incompetent when it comes to nail polish, but even I can get great results.

It goes on smoothly and the anti-chip coating is awesome. This is day 4 for this colour. Also, the photo doesn't really do it justice, the nails look iridescent and much shinier in real life. (Please ignore the blob of dark colour on the third finger - that is just my incompetence showing through where I messed up and tried to fix the edge, which, of course, didn't work ;)).

Soph says she only ever needs one coat of the colour, but she has tiny wee nails, where as mine are much larger and I need 2. However, even with an undercoat of strengthener, 2 layers of colour and the anti-chip top coat, the nails are touch-dry in 30-40 mins. Of course it's another couple of hours before they are rock hard, but that's the same with anything in layers ;). After 30-40 mins, eating and nipping to the loo etc are not a problem, as long as approached carefully.

And do you know what is the most amazing thing about these nail products? Price!

Each box of nail product costs a whopping £1.49!

So lads and lasses and anyone else who likes lovely nails and has a B&M in their vicinity - now is the time to run along and check out their range. They're in the hair and beauty aisle at the end in our B&M and they have lots of lovely colours from black to pastel pink and sparkles.

Pros:

• Comes in a large range of lovely colours
• So cheap, especially for gel effect - £1.49 for a normal 10ml bottle with free top coat
• Goes on smoothly
• Looks great

Cons

• Very dark colours will stain nail beds if no undercoat is used
• Can't find the brand online

Sorry US folks, I have no idea if you can get these - I Googled for the brand and literally nothing came back except another lass's blog who reviewed their stick-on fashion nails.

So has anyone else tried this brand? Can we get it anywhere else except B&M?

Things to Look Out for When Uploading a Paperback to Amazon KDP

Things to Look Out for When Uploading a Paperback to Amazon KDP

So I've been uploading a final proof to Amazon KDP this morning (3 hours - I've been at it 3 hours!) and there are a few things that hadn't occurred to me to look for, so I thought it might be useful to list them so others don't have to upload their manuscript as many times as I have :).

To be clear, I use the Kindle Create plugin to format my manuscripts and upload them in docx format.

Small tip - don't throw things at the screen when KDP suggests we grab a coffee or make a sandwich - I know it's annoying, but it's not our computer's fault ;)

1. Chapter Title Capitalisation

There are several templates available in Kindle Create and at least one of them capitalises all the chapter titles. This looks awesome, but doesn't allow us to see if we've accidentally capitalised an incorrect letter, or forgotten to capitalise the first letter of each word.

However, inside the table of contents, chapter titles are not all capitals, so these mistakes show up.

Hence, we need to go through our table of contents and check we haven't fluffed it anywhere.

2. Page Numbers

With the advent of Kindle Create and automatic tables of contents you'd think we wouldn't have to worry about this, right? Wrong!

Problems arise when the final page of one of our chapter almost fill the page when we are editing the document. Sometimes, during the conversion, paragraphs are shifted slightly, things move, and this can add in an extra page.

For example, my chapter chapter 9 should have started on page 109 according to my docx file and table of contents, however, during conversion it was shifted to page 110. This was because the final page of chapter 8 almost filled the page in my docx file, and something shifted in the conversion process, making it overflow.

This causes 2 issues:

• The page numbers in the table of contents will no longer match.
• Sections that were supposed to start on a right page, will now be on a left page.

The easiest way for us to check this is to:

1. Download the PDF proof offered inside the Previewer. 
2. Have this open in one window at the table of content and the previewer open in another.
3. Type the expect page numbers for chapter titles etc, into the previewer and make sure we see what we expect to see.

How to Fix :

We cannot add another section break in to move the first page of the offending chapter to the correct page number because it will add in an extra page we do not want in the converted manuscript.

So we have to do what is against all rules of formatting documents, we have to add in carriage returns to shift down the section break at the end of the previous page, until it shifts on to the next page. This will add in the extra page in our document, so when things shift in the conversion, everything is where it is supposed to be.

3. Headers

Headers can be tricky. Personally I have my name on one page and the title on the other throughout the book. However, I don't have the headers over the front matter or the back matter.

Especially in cases where we've had to deal with things like the page numbers issue above, sometimes the header can end up on a page where we don't want it. It's just a matter of checking to make sure everything is where we expect it to be in the proof.

[Edit - 17-Oct-2018]

4. Kindle Create Template Issue That Prevents Book Conversion

Yesterday I was also reformatting my first paperback to use Kindle Create, since that's the way I intend to go forward. Frustratingly, every time I tried to upload my manuscript if failed at the initial conversion stage.

First tip: the easiest way to check to see if you manuscript is likely to fail conversion, is to use the kindle previewer inside the Kindle Create plugin. If it has an error, the likelihood is that the paperback conversion on KDP will fail as well. This only takes seconds, rather than minutes, so is a good first check.

This morning, after a little thinking, I tried a few thing, using the tip above as a test and discovered it wasn't anything silly that I had done, it was a bug in the template.

These are the factors required to see this issue:

• I used the Classic template for the book in question.
• I added numbering to the chapter title style.
• This template has a chapter subtitle and chapter quote as part of the template. I don't use these so I removed them from each chapter.

It seems that if numbering is added to the chapter title in the template (does not occur if chapter title style is left unchanged) it requires something to be between the chapter title and the first paragraph of the chapter.

Fix: I added in a blank line of normal text between the chapter title and the chapter first paragraph and all is sorted.

Extra: I can confirm this happens with the Amour template as well - so it probably happens with the others too.

[End Edit]

[Edit: 22-Oct-2018]

5. Drop Caps at the Beginning of Chapters

So the Kindle Create templates all offer drop caps at the beginning of chapters, to distinguish the first letter of each one. However, with the Classic template I have discovered that the conversion has an issue - at least it does in the PDF preview and the previewer, so I can only assume it will in the printing.

With some letters, because of the serif font, the drop cap occasionally runs into the main text.

This all depends on what it is next to etc, but it does happen. I choose to make sure it can't happen with the following quick fix.

Fix: When we add the chapter title page, before adding in our own text, do the following:

1. Double click on the frame around the drop cap to bring up the frame dialog.
   
   
   
   
2. In the frame dialog, go down the the "Horizontal" section and increase the "Distance from text" value from 0 to 0.1cm and click "OK"

Voila, no more text overlapping and we can add in our text to the page as normal.

[End Edit]

And there you have it, all the niggly things that have made uploading a paperback a royal pain :). I hope this helps one of you lessen the pain.

Music or Ambient Noise - the Key to Focusing #TipTuesdays

Music or Ambient Noise - the Key to Focusing

You know how sometimes, when we sit down to write, our minds just don't seem to want to focus on the task in hand? Sometimes our thoughts flick all over the place and refuse to settle, causing all sorts of difficulties.

When this happens to me I use background music or ambient noise.

Now, I'm not saying this is a cure all, but if focusing is a problem this might be worth a try.

The way I see it, the music or background noise entertains the part of my brain that is trying to flit from thing to thing, so the creative part can get on with the work.

I suspect there are more scientific explanations, but this is the one I like :D.

Of course there are a few provisos.

For music:

• We need to make sure we're not listening to our favourite songs - singing along does not help!
• Anything with intrusive or catchy words can be a problem - again, singing along does not help.
• Depending on what we are writing, different music may be appropriate:
• if I am writing a battle I like something fast, with a heavy rock rhythm, something exciting
• if I am writing a love scene or something more thoughtful, I prefer mellow music

For Ambient Noise

• The noise can't be too mellow or it will send us to sleep - seriously, I have found myself dropping off ;).
• Likewise, if the balance of strong sound is incorrect, noises that are too loud may break us out of our concentration.

There are occasions where neither of these work and, frankly, I think the only solution then is to go and have a nice cup of tea and stare at something else for a while.

Assuming everyone has their own stash of music or Spotify or Deezer, here as a couple of ambient noise sites I found, just by googling 'Ambient Noise Generator':

• Noisli
• A Soft Murmur
• My Noise

As I said, this might not work for everybody or in every situation, but sometimes I find it bordering on miraculous to help me focus. We're all different, so it might take time to find what is right for each of us, but it's worth a try.

Q: Do you use music or ambient noise to focus? Does it work in all situations for you? Does it not work at all?

Why Distance Can Be Our Greatest Ally When Drafting Fiction #TipsTuesday

Why Distance Can Be Our Greatest Ally When Drafting Fiction

We all know we can be a bad judge of something when we are too close to it. Bad decisions can come from having too much invested in a situation or having far too much information to know which way to look next.

The same goes for writing fiction.

Distance can be the answer for different aspects of the process.

Image from Pixabay via Pexels

Writer's Block

We've all had those times when we just run out of steam as we're writing, we burn out.

• All the creativity dries up. 
• We start to hate our plot or our characters.
• We can't seem to think of a way out of the blind alley we seem to have written up.
• Everything we write is clearly terrible (to us at least).
• We get caught up in an editing cycle that is going nowhere because new words and ideas are so hard.

These problems can often be solved by a little distance. Step back, walk away, work on something else for a little while. 

• Sometimes it takes hours - sleep on it, 
• Sometimes days - focus on another project for the rest of the week
• Sometimes weeks - put the manuscript away, bring out other projects, be they creative or managerial.

It all depends on the work, but putting it aside and coming back to it can give perspective and insight and reignite the creative fires.

Editing the All Important First Draft

Whether we use a professional editor or not, we need a decent first draft. It's exciting when we type the final word and sit back and know we have come to the end of the story - BUT - we should never be tempted to bundle it up and send it to everybody.

If we have alpha readers, we can send it to them, but, unless we are some sort of literary genius, we should all realise our first draft it not yet ready for other eyes.

However, we should also not be tempted to jump straight in with the self-editing.

At this point we have all the facts buzzing around in our heads, we know exactly what everything it supposed to mean, how it is supposed to go. If we re-read now, we are likely to miss things. The secret is to:

• close the file
• sit back
• pat ourselves on the back - we've done a great thing
• move on to something else for a couple of weeks at least.

THIS IS HARD!

Photo by Kat Jayne from Pexels

Yes, I know, I totally understand, the manuscript is our baby, we have worked very hard on it and we want it to be perfect right now! However, what we need to understand is this is unlikely to happen if we just dive right back in.

What we need is distance.

Taking that step back will allow us to see many things:

• Spelling mistakes - there will be many we have just not noticed and coming back to text fresh helps them pop out.
• Grammar - we often read on the page what we expect to see, or what is in our head, taking a step back gives us fresh eyes to see what is really there.
• Pacing issues - we loved a scene so much we put in way too much information and slowed it down, or we were so excited writing something it is over way too fast.
• Plot holes - we totally forget that Leopold needed a way to find out that Maxine was flying to Budapest before he chased after her.
• Missing information - the fact Leopold is addicted to chocolate but is vaguely allergic to it was in our head, but we forgot to mention it, so him having a horrible headache after binge eating a whole fudge cake makes no sense.

All of these things can be helped by alpha and beta readers and editors, but if we want our first draft to be palatable and to spark excitement, we can fix a lot of this ourselves before we send it out.

In Conclusion

Our writing comes from our hearts and minds. It is part of us. Sometimes the creative process is wonderful and everything flows onto the page, sometimes we have to force every word. However, no matter how we got there, our manuscript is close to us. 

This is amazing, but it causes issues.

If we're having trouble, or we just want our work to be as good as possible for the next person to see it, what we often need is distance. Take that step back and look away for a while, it can really help.

Have you found it really hard to step away from a project either at the end or during it? Did it help in the end?

Recipe: Honey Sesame Chicken with Sesame Broccoli and Rice

Honey Sesame Chicken with Sesame Broccoli and Rice

It's the new year, so it's time to try new recipes. I started last night with this one. The base recipe comes from Two Peas and Their Pod, but it's done with a pressure cooker, so this is how I made it without one. I've also added UK measurements as well as US and reduced the original recipe which was to feed six.

N.B. This recipe can be gluten free if you use Tamari (Japanese soy sauce) rather than regular soy sauce, which usually contains gluten.

Given that chicken is basically a meat that takes on any flavour it is put with, I would guess this would be nice done with tofu or Quorn, for those of a vegetarian persuasion.

If you don't like broccoli, you could substitute snow peas, or something similar - but if you haven't tried sesame broccoli, give it a go - it was that which turned me onto the green menace after years of having hated it.

Feeds 2 (just scale up for more)

Ingredients

For the chicken

• 2 large skinless chicken breasts, bite-sized pieces
• 1/2 tblspn oil (use whichever you like best)
• 1/2 small (lemon sized) onion, finely chopped (I used red, the original recipe says white, so go with what you prefer)
• 1 clove garlic
• 1/4 cup/60ml soy sauce (low salt)
• 2 tbsp/30ml ketchup
• 1/4 tsp mild chilli powder
• 1 tsp toasted sesame oil
• 1/4cup/60ml honey
• 1 tbsp corn flour (cornstarch)
• 1.5 tbsp cold water

For the broccoli

• 1/2 head of broccoli in florets
• 1/2 tbsp oil
• 1/2 tbsp toasted sesame oil
• 1 clove garlic minced

Sesame seeds to garnish, optional - (I toasted mine in a dry pan to bring out the flavour)
Rice to serve - I like Jasmine rice, but just use your favourite.

Instructions

1. Put the oil in a frying pan or casserole (suitable for direct heat) that has a lid, heat gently on the hob and add the onion. Pop on the lid and allow to soften and go translucent.
2. Add the garlic and cook for 1 min to allow the flavour to start coming out.
3. Turn up the heat and add the diced chicken, sealing it all over.
4. Lower the heat again, add the soy sauce, ketchup and chilli, put the lid on and cook gently until the chicken is cooked through and no longer pink inside. (Depending on your definition of bite sized, this can take between 10 & 15 mins usually - check by splitting a chunk in two). If you are waiting for someone to come home, this is the point where you can leave it until you know they are almost back - just keep the lid on and the heat really low once the chicken is done.
5. While the chicken is cooking, get the rice going - follow the instructions on the packet.
6. Blanch the broccoli by bring a pan of water to the boil, dropping in the florets and cooking for 3-4 mins (if you have small florets, go for 3, bigger, go for 4). Drain and leave to the side.
7. Add the sesame oil and honey to the chicken and stir well to mix.
8. Mix the corn flour and water in a small bowl, then add to the frying pan - stir in quickly and cook gently until the sauce thickens.
9. Heat the oils for the broccoli in a small frying pan or wok and add the garlic (you could use a saucepan if you are using your only frying pan for the chicken :)).
10. Add the blanched broccoli to the garlicy oil and stir fry for a minute.
11. Serve in warmed bowls with sesame seeds sprinkled on the chicken and the broccoli (you can sprinkle them on the rice too if it makes you happy ;)).

Rob all but licked the bowl when he was finished, which I count as a success :).

Recipe - White Chocolate, Mascarpone and Puffed Wheat Cheesecake with Dark Chocolate Ganache

White Chocolate, Mascarpone and Puffed Wheat Cheesecake with Dark Chocolate Ganache

This is most definitely not a recipe for every day, it is delicious and very decadent! It is something of an amalgam of recipes because I went to a birthday party the other day and they had this wonderful birthday cheesecake. I asked about the recipe, as you do, but didn't get all the details, hence I used what I had gathered and looked at other recipes. I have reduced the amount of ganache in this recipe to that which I used when I made it, because there was a little too much of it.

This makes a cheesecake that will easily serve 12-15 people - it served 5 of us and we only got through a third.

Equipment

• 1 heat proof bowl
• 1 large mixing bowl
• grease proof paper
• 10.5'' / 27cm spring form tin (you could use a slightly smaller one, just make sure it's a deep one)
• 1 shallow dish
• 1 medium saucepan
• spatulas and spoons

Ingredients

For the cheesecake

• 280g / 1 1/4 cup / 10oz cream cheese
• 250g / 1 1/8 cup / 9oz mascarpone
• 300ml / 1 1/4 cup double (heavy) cream
• 2x150g (10.6oz) white chocolate
• 200g / 7oz rich tea fingers (closes US equiv is probably graham crackers)
• 50g / 1.8oz puffed wheat
• drizzle of honey

For the ganache

• 200ml / 1 cup double (heavy) cream
• 200g / 7oz dark chocolate

Anything you like to decorate.

Instructions

1. Line the base of the spring form tin with the grease proof paper.
2. Lay the biscuit fingers flat in the base of the tin, covering as much of it as possible. (Breaking the biscuits into bits can be used to fill in large holes).
3. Lay the puffed wheat in the base of the shallow bowl and drizzle with honey. Then stir to coat. (You can use Honey Monster Puffs that are pre-coated, but the plain ones were much cheaper, hence this work around :)).
4. Melt the chocolate in the heat proof bowl. (I microwave it on full for 30s at a time, but you can also gently heat it above a saucepan of hot water as well). Leave to cool.
5. Whip the cream until it is beginning to thicken.
6. Add the cream cheese and the mascarpone and whisk again until it begins to hold its shape (not too much or you will end up with cottage cheese).
7. Pour in the white chocolate and mix vigorously with a spatula. (It might look grainy for a few moments, but don't worry, it is supposed to become much stiffer).
8. Add the puffed wheat and mix through.
9. Carefully add the cheesecake mixture over the layer of rich tea biscuits, smoothing out to the sides.
10. Add another layer of rich tea biscuits on top and refrigerate.
11. To make the ganache, break the chocolate into a heat proof bowl.
12. Put the 200ml of cream into a saucepan and bring to the boil. Boil gently for 1 min watching carefully to make sure it does not bubble over.
13. Pour the cream over the chocolate and mix to melt it all together to make a lovely shiny fluid.
14. Remove the cheesecake from the fridge and pour over the ganache.
15. Decorate as required and return to the fridge until needed.

The puffed wheat give this cheesecake the most wonderful texture. It was described to me like Kinder Chocolate with cereals, but I've never had one of those so I can't compare :). All I know was it was yummy.

Recipe - Delicious & Fun Lasagna Pockets

Delicious & Fun Lasagna Pockets

This recipe is based off a Twisted recipe and they have a great video to show how the pockets go together, but I changed the underlying recipe somewhat, so this is my version. I made this yesterday and my husband ate three of them, so I'm counting them as a win. They would be great for a dinner party or a lot of fun for children because there is always something more fun about having our own individual little parcel than just a chunk of a whole.

However, do not fool yourself, these are not easier than throwing together a big lasagna, in fact they are more of a faff :D.

Bechamel White Sauce

Buying the white sauce in a jar or box is fine, but I totally forgot it, so in case you are in the same situation, here's how to make it.

Ingredients

• 60g (1/4 cup) butter
• 60g (1/2 cup) plain (all purpose) flour
• 600ml (2 1/2 cups) milk
• salt and pepper to taste
• 1 bay leaf (optional)

Equipment

• 1 sauce pan
• 1 measuring jug/cup measures
• 1 small whisk
• 1 small bowl (to measure the flour into)
• Sieve

Instructions

1. Melt the butter in the pan over a medium heat.
2. Add the flour and whisk in to form a thick paste.
3. Add a small amount of the milk and stir until smooth. Repeat this until all the milk is mixed in.
4. Add the salt and pepper and bay leaf and cook gently, stirring constantly, until the sauce thickens (about 7-8 mins).
5. Sieve (I did this to get rid of the bay leaf, which had lost a few little bits into the mixture) into the measuring jug previously used for the milk and leave to cool.

Lasagna Pockets

First a word about the lasagna sheets, unfortunately not all lasagna sheets are made equal. I don't know what size your average lasagna noodle is in the US, but in the UK, most of the dried, boxed ones I've seen are simply not long enough. I used fresh lasagna sheets from Morrisons which are much bigger, and when split down the centre are perfect for one pocket.

This recipe would work fine in variations for meat eaters or vegetarians, but not vegans, sorry.

The original ingredients were supposed to make four, but with the extra I threw in, it will make at least five (I didn't have room on the baking tray so just made a small lasagna in a take away box which is now in the freezer :)).

Ingredients

• 500g mince [beef, turkey, soya, quorn etc]
• 2 small or 1 large carrot
• 1 red onion
• 1 red pepper [capsicum] (I use roasted, out of a jar because I hate pepper skin)
• 1 small courgette (zucchini)
• 2 cloves of garlic minced (I use squeezy garlic from a tube :))
• pinch of salt (smoked salt gives great flavour)
• pinch of pepper
• 1 tsp chili paste/flakes
• 2 tbsp tomato paste
• 1 stock cube [beef or vegetable]
• 60 ml (1/4 cup) sweet sherry
• splosh of seasoning sauce [Worcestershire or soy sauce]
• 350ml (1 1/2 cup) passata
• 350ml (1 1/2 cup) bechamel sauce
• 250g (1 1/2 cup) grated mozzarella (I used a mozzarella/cheddar mix because I prefer more cheese flavour)
• 25g (1/4 cup) grated hard Italian cheese [Parmesan or vegetarian equiv]
• 4 large flat lasagna sheets split length ways to make 8, or 8 individual long ones
• 2 tsp oil for frying or spray oil
• fresh basil (optional)

Equipment

• sharp knife
• chopping board
• large frying pan/skillet
• large flat spatula
• baking tray (lined with grease proof paper/baking parchment)
• various bowls and spoons

Instructions

1. Finely dice the onion, carrot and red pepper.
2. Cut the courgette in half and slice it into thin strips lengthwise.
3. Heat 1 tsp of oil in the frying pan and add the mince, tossing it in the oil until coated.
4. Crumble in the stock cube and cook until the mince is browned.
5. Remove into a bowl and drain off excess juices.
6. Put the pan back on the heat and place the strips of courgette all across the bottom of it.
7. Cook until tender and colouring, turning once in the middle of cooking.
8. Place flat on a plate and leave for later.
9. Add the other tsp of oil to the pan and place on a low heat. Add the chopped onion and sweat down until translucent.
10. Add the garlic, diced carrots and diced pepper. Cook on low until the veggies are tender (this took 20 mins for me, but you can leave it with the lid on and do something else, just coming back every now and then to check and give it a stir).
11. Stir in the tomato paste and cook through for about 1 min.
12. Return the mince to the pan and stir so everything is combined.
13. Add the pinch of salt, pepper and squeeze of chili paste and stir through.
14. Splosh in the sherry and the seasoning sauce and cook for a minute or so until the sherry is reduced.
15. Add the passata and bring to the edge of a boil, before turning down and simmering for about 10 mins.
16. Allow to cool so that it solidifies up a bit - sloppy mince will make for very difficult assembly of the parcels :).
17. Pre-heat the oven to 180C/350F
18. Par-cook the lasgna sheets as instructed on the packet.
19. If you want to see how the parcels go together - check out the video made by Twisted over at their version of the recipe. Here is my written version:
    1. Place one lasagna sheet vertically on a flat surface.
    2. Spread a thin layer of bechamel sauce in the centre of the strip.
    3. Place another sheet over the first to make a cross, using the bechamel to stick them together.
    4. Put another, slightly thicker layer of bechamel over the square where the two sheets overlap.
    5. Add a layer of the mince mixture on top of this (between 3 and 4 spoonfuls).
    6. Lay courgette strips from each corner over the mince (this will help stop things spilling out when making the parcel).
    7. Cover with grated mozzarella.
    8. Fold up the sides, top, left, bottom, right and tuck the corner of the right one under the top one to make a parcel (like closing a cardboard box).
20. Transfer the parcels to the baking tray using a wide, flat, spatula.
21. Cover the top of each parcel with bechamel sauce.
22. Add grated mozzarella and some of the grated hard Italian cheese over the bechamel.
23. Bake in the over for 20 mins until golden and bubbling.
24. Garnish with fresh basil and serve.

These are so much fun and worth the effort just for something different. Thanks to Twisted for the original recipe - it's a brilliant idea.

2 Useful Excel Tips When Using HH:MM:SS Duration Format

So this weekend I was playing around in Excel trying to sort out our DVD library. I have a nice program that does most of it for me, but I wanted to do some other stuff, so Excel it was. Don't worry I'm not going to go into details about DVDs, but I did learn a couple of things that I just hadn't come across before.

I used to use Excel a lot when I was a consultant, but mostly I was doing hideously complex things in VBA, so a lot of the normal front end passed me by :).

2 Useful Excel Tips When Using HH:MM:SS Duration Format

The DVD program I'm using exports in hh:mm:ss format for the duration of the film. What I wanted was it all in minutes only. Hence some scrabbling around to find out how to make the data useful.

Displaying Hours, Mins and Seconds

We can use formatting to display just the hours, minutes or seconds.

hh:mm:ss	[h]	[m]	[s]
01:20:15	1	80	4815
01:40:15	1	100	6015
01:20:45	1	80	4845

• Highlight the cell or col with the hh:mm:ss in it
• Right Click and choose "format cell"
• Choose "cutsom"
• Type in [h] or [m] or [s] accordingly

The problem with this method is that the formatting converts the larger units into the chosen one ok, i.e. hours into minutes, hours and minutes into seconds but it ignores the smaller untis. There is not round up, only round down.

Hence if we need to take into account the smaller units we need another method.

Calculating Hours, Mins and Seconds

There is no nice function in Excel to calculate hours into mintes or into seconds, so we have to create a formula. Luckily there are funtions to extract the particualr parts so it is very easy.

A2 is the location of the cell where the hh:mm:ss value is stored.

hh:mm:ss to hours - =((HOUR(A2))+MINUTE(A2)/60+((SECOND(A2)/60))/60)

hh:mm:ss to mins - =((HOUR(A2)*60)+MINUTE(A2)+(SECOND(A2)/60))

hh:mm:ss to secs - =((HOUR(A2)*60*60)+MINUTE(A2)*60+(SECOND(A2)))

This gives us a decimal value. If we want a rounded up value so, for example, 01:40:15 converted so hours becomes 2, because that is the closest, then we can just use the format with no decimal places.

• Highlight the cell with the formula.
• Right click, choose format cell.
• Choose "number"
• Lower the number of decimal places to 0.

				Rounded Up
hh:mm:ss	hr	Min	Secs	hr	Min
01:20:15	1.34	80.25	4815	1	80
01:40:15	1.67	100.25	6015	2	100
01:20:45	1.35	80.75	4845	1	81

These are also numbers so they can be easily compared against other numbers.

As with all things in Excel, there are many ways of doing things, but these two were nice and straightforward and quick :). I also don't have the latest Excel, so for all I know there are now functions to do this anyway!

Recipe: Curried Pumpkin Soup with Toasted Pumpkin Seeds #TipsTuesdays #Vegan #GlutenFree

Curried Pumpkin Soup with Toasted Pumpkin Seeds

I  literally just finished making this and it's yummy, so I had to share. Roasting the pumpkin is a bit of a faff, but it helps get rid of some of its water and starts the sugars going, so it is worth the time. From start to end it took me at least 2 hours, but it makes a lot of soup - easily enough for six hungry people, or packed lunches for days and I suspect it would freeze well. I already sent my parents off with a batch because there was no way Rob and I could eat it all :).

This recipe can easily be made vegan and gluten free, just use the right curry powder and the right stock depending on the dietry requirements of the diners.

Ingredients:

• 2 red onions
• 3 tbsp curry powder (check it is gluten free if that is a requirement)
• 1 tbsp garlic puree (I use it from a tube, but you can crush your own)
• 1/2 tsp ground dried garlic (optional to taste - I have it in a grinder)
• salt to taste
• white pepper to taste
• 1 large pumpkin (no idea of weight, but when cut into chunks it almost filled my shallow casserole pan)
• 1 L/4.2 cups stock (chicken or veg - depending on whether you are making the carnivor or vegan version)
• 400ml/13.5oz can coconut milk
• oil for cooking

Equipment:

• 1 large pan (at least 24cm/9.5in x 7cm/3in shallow casserole 3.2L)
• 1 stick blender (a standard blender can also be used, but the soup will have to be blended in batches)
• 1 spatula
• 1 spoon
• 2 large baking trays
• baking parchment/paper
• 1 sharp knife

Instructions:

1. Preheat the oven to 180C/350F
2. Cut the pumkin in half with the sharp knife.
3. Remove and reserve the seeds (if you run your fingers gently through the inside of the pumkin the seeds will come away easily without any of the icky stuff).
4. Scrape out the stringy insides of the pumpkin with a spoon.
5. Rub the flesh of the pumpkin with oil (I used a spray oil for ease) and place on the baking tray. (Don't worry if it hangs over the edge, mine did, just make sure it goes in the oven :)).
6. Place in the oven and bake until tender - this will be at least 45mins if not longer.
7. Line the other tray with baking parchment/paper and spread the pumpkin seeds on it.
8. Sprinkle with oil and salt and place in the oven as well. Bake for about 45 mins, turning occasionally until the seeds are lightly toasted.
9. When the seeds and pumpkin are done, remove them from the oven and allow to cool. The oven can go off now as well.
10. Chop the onion. (It doesn't have to be too fine, but the smaller it is chopped the faster it will cook, so smaller is better).
11. Put a teaspoon of oil in the casserole, add the onion, the curry powder and the garlic and cook on low until the onion is soft and translucent.
12. Skin and cube the pumpkin (don't worry if it isn't all completely cooked because we're going to cook it some more anyway - the roasting was for flavour).
13. Add the pumpkin, the stock and the salt and pepper to the casserole and stir to mix with the curried onion.
14. Bring to the boil, still stiring.
15. Turn down and simmer until all the pumpkin is soft and juicy.
16. Take off the stove top and roughly blend the pumkin mixture and return to the low heat. Give it another ten minutes to make sure it is completely cooked through. (Best to put a lid on the pan at this point because it's like hot mud and can splooge over the edge as air is forced to the surface).
17. Take off the heat and add the can of coconut milk.
18. Blend until smooth. (This can take a long time - there is a lot of soup - don't give up before it has a silky texture).
19. Return to a gentle heat and taste. Add more seasoning if necessary. (This is where I added the ground garlic to give it a little bit more of a punch, but that may not be to everyone's taste).
20. Serve with the toasted pumkin seeds scattered on top to give it a bit of crunch.

This is a hearty thick soup and can be stored in the fridge and reheated easily. It can be eaten on its own and be very satisfying or it would go well with a dollop of greek style yoghurt/yoghurt substitute or a sprinkling of paprika or both. I also never met a soup that didn't go well with a hunk of crusty bread as long as diners are not gluten intolerant :).

Creme fraiche could easily be substituted for the coconut milk as well if you happen to have that to hand, and you aren't worried about the dish being vegan. That's the joy of this recipe, it's very versatile.

Recipe: Hearty Mexican Style Bean, Rice and Chicken Soup

Hearty Mexican Style Bean, Rice and Chicken Soup

This is a wonderfully hearty recipe and it is very easy to bulk up for more people. It's also gluten free and if you want to make a veggie version replacing the chicken with tofu or mushrooms or quorn, and the chicken stock with vegetable stock would work well.

This dish also only takes a few minutes to throw together if the chicken and rice are cooked in advance, so it is great for those dinners when there is little time to cook.

Ingredients

serves 4

• 2 or 3 chicken breasts (you can also use chicken thighs, just up the number depending on the size of the thighs)
• 2 tsp oil (olive, sunflower, or whichever you prefer)
• 1 red onion
• 1 red or green pepper (capsicum) (I use a roasted red pepper from a jar because I don't like pepper skin)
• 250g/9oz (about 2/3 cup) cooked rice (brown rice cooked = 2x uncooked weight, white rice cooked = 3x uncooked weight) I use a basmati/wild rice combo when I can get it, but plain basmati when I can't - a pouch of precooked rice also works :)
• 1-2 tbsp chipotle paste (chipotle is spicy, so go with your personal taste on amount, also check the label if you need it to be gluten free - not all of them are)
• 200g/7oz (just over 1 cup) sweetcorn (I use a can, but frozen is okay too)
• 400g/15oz can black beans (1.75 cups) (if you can't get black beans, kidney beans, haricot beans or whichever is your fav canned bean will do as long as they are not in a sauce).
• 1.2 l ( about 4.5 cups) chicken stock (I use dilutable liquid stock)
• a handful of fresh coriander finely chopped or 1 tspn dried coriander leaf

Optional to serve:

• 1 large or 2 small ripe avocados
• 1 lime
• garlic powder or grated garlic
• soured cream

Equipment

• sharp knife
• large caserole pan that can be used on the hob
• spatula

Instructions

1. If using dried rice, cook as instructed on the packet, drain and put aside for later.
2. Fry off the chicken in the pan with 1 tsp of the oil until it is cooked through, remove from the pan and leave to rest. (You can do this in advance or use left over chicken as well - it does not need to be hot).
3. Finely chop the onion.
4. Heat the other tsp of oil in the same pan and throw in the onion, cooking on a low heat to sweat it down until it is translucent. Do not allow it to colour.
5. Chop the pepper.
6. Add the pepper to the pan. If it is raw allow to cook for 2-3 mins before continuing, if it is roasted from a jar go on to the next step immeditately.
7. Add the chipotle paste, rice and sweetcorn to the pan and stir to make sure everything is coated in the paste. Allow to cook for a couple of minutes.
8. Add the stock and stir.
9. Drain and add the black beans and stir.
10. Up the heat and bring to the boil before turning down the heat again so the pot is simmering.
11. Shred the chicken and add half to the pan along with the corriander.
12. Let it simmer for a minute or too and then let it sit for another minute.
13. While the soup is simmering, cut the avocados into small cubes, add the juice of the lime and garlic to taste and stir.
14. Ladle the soup into bowls and add the rest of the shredded chicken on top.
15. Serve with a dollop of soured cream and the acovado salsa scattered on top.

For some added crunch, crumble a few tortilla chips onto to the top of the soup before eating. But not too many or they will go soggy :).

This works really well reheated the next day and is great for a packed lunch where there is access to a mircowave. Just make sure the soup is piping hot when reheated because of the rice and the chicken.

Delicious Sticky Ginger Cake

Delicious Sticky Ginger Cake

This is my mother's ginger cake recipe and I have loved it most of my life. I always find other people's ginger cake not gingery enough and I figured out why when I finally nabbed the recipe off her There is a lot of ginger in this. If you don't like it quite so gingery, alter the amount to your own taste.

This recipe is also one of the easiest cake recipes there is - no folding, no need for electric whisks, just a couple of sauce pans and a flick of the wrist. It turns out perfectly every time.

The recipe is enough to make one huge cake, but my mother recommends making two smaller cakes in loaf tins because otherwise the cake sinks in the middle and it's harder to make sure the middle is done and the outside is not over done :).

I finally remembered to take a picture of the finished product, but, as you can see, not before I had given my hubby a slice :).

Equipment

• 1 large saucepan
• 1 small (milk) saucepan
• 1 bowl
• scales
• spatula
• 2 2lb loaf tins (approx 21x11x7cm | 8x4x3inches)
• loaf tin liners or grease proof paper or baking parchment
• small hand whisk or fork

This recipe uses the hob to heat ingredients, you could probably use a microwave if you are more familiar with that - just use microwave proof bowls instead of saucepans.

Ingredients

• 8oz | 230g | 2/3 cup Black Treacle (Molasses)
• 8oz | 230g | 1 cup Soft Spread (you can use butter, but a baking spread makes a lighter cake)
• 8oz | 230g | 1 1/4 cup Dark Brown Sugar
• 1 tbsp Golden Syrup (US peeps, if it's not in the baking section, try the international section - at a push you could use corn syrup)
• 1/2 pt (UK) | 285ml | 1 1/3 cup milk (I used semi skimmed, but the recipe probably originally used whole milk - so just use what you have)
• 1/2 tspn Bicarbonate of Soda (Baking Soda)
• 12oz | 340g | 2 3/4 cup self raising (rising) flour
• 25g | 4 tbsp ginger (yes that really is table spoons not teaspoons)
• 2 tspn cinnamon
• 1 large egg

Instructions

1. Preheat the oven to 150C | 300F | Gas Mark 2.
2. Put the loaf tin liners in the loaf tins or line the tins with you lining of choice. (You really don't want to try and get this cake out of an unlined tin - it is very soft and moist ;)).
   
   
3. Put the treacle, soft spread, brown sugar and syrup into the large saucepan.
   
   
4. Heat gently until these all melt together, stiring at times to make sure it all mixes.
   

   

   

   Don't stop stiring yet!

   This is what you're after

5. Measure out the flour, ginger and cinnamon into a bowl and put aside for later.
6. Put the milk and egg into the small saucepan and beat the egg into the milk using a small hand whisk or a fork.
7. Add the flour, ginger and cinnamon to the treacle mixture in the saucepan and stir together.
   

   

   

   Stir gently in circles to mix in flour them beat
   vigorously until all the lumps are gone.

   This is what you are after

8. Heat the milk/egg mixture gently to blood temperature (easiest way to measure is to stick your little finger in every now and then and when it feels like it isn't cold it's at the right temperature :)).
9. Add the bicarb to the milk mixture and stir.
10. Add the milk mixture to the treacle mixture and stir together.
    

    

    

    Stir as quickly as you can, but take it easy.

    There will be bubbles showing as the bicard activates

11. Pour the cake batter into the two loaf tins.
    
    
12. Put the cakes in the oven and bake for about 1hr (stick a skewer into the middle of the cake to check it is done, if not let it cook a little longer).
13. Take out of the oven and allow to cool in the tins until cool enough to handle, then turn out onto a wire cake rack to finish cooling.

The cake keeps very well, easily up to a week and even up to 2 weeks (if it lasts that long :D) - just pop into an air tight tin. This is a moist cake, so it actually improves with age.

5 Reasons Taking Part in Challenges on Wattpad is a Great Idea #TipsTuesdays

5 Reasons Taking Part in Challenges on Wattpad is a Great Idea

So with everything that's been going on at home lately I really have gotten much writing done. It also hasn't just been a matter of time, but of motivation. My spark dried up because my brain was too busy focusing on other things. It's back, but I decided to feed the flames and make it burn brighter. One of the way I decided to do this is by joining in Wattpad challenges.

Wattpad has lots of communities (even though it actually has no structure to cope, communities have found a way :)). These communities often run challenges where writers submit their writing and there are usually prizes for the best. At the moment @WattVampires is running their Summer Challenge - Vampires Everywhere. Each week they choose a genre and writers are asked to submit a flash fic of between 50 and 200 words with vampires in that genre.

The first week was sci-fi
my submission Sunlight is here
and this week it is the classics
my submission Traitor's Fate is here.

Taking part in these challenges is great idea for many reasons and here are five:

1. They're Fun

It's fun to just grab an idea and run with it without having to worry if it will fit with anything else, or lead on to more. The challenge is the challenge and does not have to have any consequences except making sure we read the rules and tag it correctly.

2. They Get the Creative Juices Flowing

Sometimes it's good to write something we hadn't considered before. Taking a challenge from somewhere else is good for our creativity. No matter how good a writer we are, it is all too easy to get stuck in a rut, especially if we are concentrating on a big project of some kind. Taking a momentary step back and writing something completely different can spark new ideas and new thinking, which can only be good for us.

Taking part in the @WattVampires challenge has me raring to go on my other projects as well.

3. Exposure

Wattpad does have some official clubs, which are basically like bulletin boards, which help get exposure for your fiction, but the communities actually work way better. I've found that a lot of people in the clubs just post and run, the engagement is better in the commnuities.

Taking part in challenges exposes our writing to lots of like minded people and the rules often state that the entries have to be short, so people are more likely to take the plunge to give our fiction a go.

Also there is often a prize for the best (usually a banner for the cover and maybe a interview or a spotlight on the community) and honourable mentions. This can give us even more exposure to like minded readers.

4. Good Way to Find New Fic to Read

There are always excellent fics submitted to the challenges. I haven't tried one yet that does not have some gems well worth reading. Communities offer an easy way to find the kind of fiction we really want to read. It's a win, win situation and I am sure many people see them the same way.

The creativity in the challenges is usually amazing. From the same challenge completely different stories appear. For this week's classics challenge at WattVampires there are already fairy tales, a historical insert and Shakespeare, and the prompt only went up yesterday.

5. Excellent Way of Making New Friends

As I have already mentioned the communities are full of people who like the same thing we do, or we wouldn't all be hanging about in the same place. Wattpad can sometimes feel like shouting into a void because it's so big and so diverse. Catching the eyes of readers can be hard.

Taking part in challenges waves at all those like minded people and goes 'look, I write about vampires or werewolves or romance or whatever the niche of the community is'. We write our fic, they write theirs and it is a great way to get talking to people by swapping comments.

For example WattVampires has 6.5K followers but only a handful of those enter the current challenge. It's an easy way to see who is active at the moment and who might like to chat about similar things.

If we're open and friendly and drop comments we are much more likely to make friends.

Banana Cupcakes with Vanilla Icing #TipsTuesdays

Banana Cupcakes with Vanilla Icing

This is another fabulous recipe that is one of my favourites, even though I now realise I haven't made it in ages :) *Makes note to buy some bananas* I have mentioned it before on this blog, but never posted the whole thing. This would undoubtedly be really nice if you added a tablespoon of rum to the bananas and took out a tablespoon of the butter milk too ;).

Equipment:

• Large mixing bowl
• medium missing bowl
• Fork or mouli for blitzing 
• Sieve
• Two to three bun trays
• Measuring equipment (baking is a science rather than an art so you'll need to measure)
• Bun cases
• Electric hand mixer
• 2 teaspoons
• spatula (not vital, but makes life much easier)
• wire rack
• Piping bag

Ingredients:

Cup Cakes

• 255g (2 1/4 cups) of plain flour (sifted)
• 110g (1/2 cup) of unsalted butter
• 2 ripe bananas (the riper they are the better the cupcakes taste)
• 55ml (1/4 cup) of buttermilk
• 2 eggs
• 115g (1 cup) of sugar (caster)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 2 1/2 tsps baking powder
• 1/4 tsp salt

Icing:

• 440g icing sugar (confectioner's sugar)
• 300g unsalted butter (softened)
• 2 tsps of vanilla extract
• Sprinkles to decorate

Instructions

1. Preheat the over to 190C/375F/Gas mark 5
2. Place bun cases in the bun tins
3. Sift the flour, baking powder and baking soda, along with the salt into a middle sized bowl and combine thoroughly
4. Place the butter and vanilla into the big mixing bowl and use the electric mixer to whip together until creamy and light in colour (you can do it by hand, but it will take longer)
5. Add the sugar bit by bit, beating so that the mixture becomes light and fluffy
6. Add in the eggs one at a time, beating each in before adding the next
7. Mash the banana (either with a fork or an electric hand blender)
8. Add a little of the butter milk and beat in, then add in some of the dry mixture and beat in, then add some of the banana and beat in.
9. Repeat step 8 until all the ingredients are combined.
10. Using the two teaspoons, spoon the mixture into the bun cases (to just over half full – about two teaspoons full)
11. Bake in the oven for between 18 and 20 mins until golden on top - they will rise into quite sharp mounds
12. Take out of the oven and leave to cool on a wire rack
13. For the topping put all the ingredients into a large bowl (I did it in two lots to make it easier) and combine using the electric whisk until they go light and fluffy
14. Put the icing into a piping bag and pipe over the cooled cup cakes (you can spoon it on if you don't have a piping bag) - this is where the spatula comes into it's own to get the last of the icing from the bowl.
15. Sprinkle randomly with petty edible things :)

Double Chocolate Fudge Cakes - Gluten Free

Now I've mentioned this recipe before, but it was linked to a Livejournal post of mine and I really don't trust LJ anymore, so I'm reposting it here. This recipe uses corn flour (corn starch) and ground almonds instead of flour so it is gluten free.

Double Chocolate Fudge Cakes - Gluten Free

I'm going to put two lots of ingredients up here - to make 12 small cakes or to make one large 3 decker cake. I've done my best to put in US cup/stick measures as well as the UK ones.

How the individual cakes come out.

Ingredients

12 individual cakes

For the cake

• 200g dark chocolate (70% cocoa solids or above) (1 1/4 cups of dark choc chips)
• 100g unsalted butter, cubed (just under 1 stick butter)
• 4 medium eggs
• 50g arrowroot or corn flour (corn starch), sifted (2/5 cup)
• 175g icing sugar, sifted (1 2/5 cup)
• 25ml rum or milk (1.5 tbsp)
• 100g ground almonds (4/5 cup)
• 1/4 tspn cream of tartar

For the icing

• 100g dark chocolate (70% cocoa solids) (2/3 cup dark choc chips)
• 50g creme fraiche (1/5 cup)
• 75g icing sugar (just under 2/3 cup)
• something to decorate like sugared violets or silver balls or anything like that

~OR~

3 tier large cake

• 300g dark chocolate (70% cocoa solids or above) (1 4/5 cups of dark choc chips)
• 150g unsalted butter, cubed (1 1/3 sticks)
• 6 medium eggs
• 75g arrowroot or corn flour (corn starch), sifted (2/3 cup)
• 260g icing sugar, sifted (2 cup)
• 37ml rum or milk (2 tbsp)
• 150g ground almonds (1.25 cups)
• 3/8 tspn cream of tartar

For the icing

• 200g dark chocolate (70% cocoa solids) (1 1/3 cup dark choc chips)
• 100g creme fraiche (2/5 cup)
• 150g icing sugar (1 1/5 cup)
• something to decorate like sugared violets or silver balls or anything like that

Equipment

• a large mixing bowl
• a med heat proof bowl
• small saucepan
• metal spoon
• electric whisk (or you can use a hand whisk if you are feeling up to it :))
• rubber spatula
• 4cm deep, 20x30cm baking tray (or 3 8inch/20cm sponge tins)
• non-stick lining paper (greaseproof)
• 5cm diameter round cutter

Instuctions

For the cake

1. Preheat the oven to 180C/350F (160C/320F fan/convection )
2. Line the baking tray with the non-stick baking paper
3. Melt the chocolate and butter in the heat proof bowl over the saucepan of simmering water or pop in the microwave on high for 30 secs, then check and keep going in 10sec intervals until chocolate is melting.
4. Turn melted chocolate into big mixing bowl and allow to cool
5. Beat in 2 whole egg (3 for large cake) and 2 of the yolks (3 for large cake), reserving the whites for later
6. Beat in the arrowroot/cornflour, icing sugar, almonds and rum until smooth.
7. Whisk the two egg whites with the cream of tartar until they reach the soft peaks stage.
8. Fold the egg whites into the chocolate mixture using a metal spoon or spatula.
9. Spoon mixture into the lined baking tray (a spatula is very useful for getting it all) or equal amounts into the 3 lines sponge tins for the large cake.
10. Bake for 15 mins until barely set
11. Leave to cool in the tray(s).
12. If doing the individual cakes turn the cold cake out onto a board and cut into 24 rounds with the 5cm cutter, for the large version just turn out the cakes from the sponge tins and remove the lining paper.

For the icing

1. Melt the chocolate in the heat proof bowl over the saucepan of simmering water or in the microwave at first for 30secs then in 10sec intervals until chocolate is melted.
2. Beat in the creme fraiche and the icing sugar until smooth (it may split slightly).
3. Beat in a few teaspoons of boiling water until the consistency turns satiny.
4. Working qucikly spoon a little of the icing onto each cake round, then stack two together to form 12 little cakes or Sandwich the three cakes together with icing and then use the rest to cover the outside of the cake (if I'm feeling lazy I just do the top, but there is usually enough icing to do the sides as well).
5. Put on your decoration.

This cake is squidgy and delicious along the lines of a brownie. I only know one person who can eat more than a small bit at a time :).

How to Make the Fluffiest, Tastiest Omlette Ever! #TipsTuesdays

Today's AtoZChallenge post can be found here: U is for Ursula, Usurian & Uberwald.

So I have never really liked omlettes because I find them rubbery and don't really like the way they often taste. However, then I went on hols to Canada and was served omlettes I loved on more than one occasion, so I investigated. This is what I have found and this technique makes the fluffiest, tastiest omlettes, so I had to share. I've made this recipe for my sister, who has the same objections to omlettes as I do and she approved :). It's like a souffle without the flour!

This recipe is for a cheese omlette, but you could add anything else you liked as well. Just make sure your toppings are pre-cooked and just need heating through.

This is an awesome way to  have a really filling gluten free breakfast - no need for toast to fill a hole with this omlette. The recipe is also suitable for vegetarians as long as you use veggie friendly cheese.

 How to Make the Fluffiest, Tastiest Omlette Ever!

Makes 1 omlette, Time 10-15mins
(If you want to make enough for two really quickly without having to faff and wait while making a second omlette, double the number of eggs, up the time in the oven slightly, and then cut the resulting omlette in half).

Equipment:

• 1 bowl
• 1 omlette pan that can go in the oven (if you only have one with a handle that will melt, you can use the grill (broiler) and keep the handle sticking out)
• 1 electric whisk (you could use a hand whisk, but it will take a lot of elbow grease)
• 1 spatula

Ingredients:

• 2 eggs (because of the method two eggs makes a generous omlette)
• a sprinkling of grated cheese (you can add as much or as little as you like, but it really doesn't need much - I used a mixture of cheedar for favour and mozzarella for stringy bits)
• pinch of salt (I use smoked salt because I like the flavour)
• pinch of white pepper (you could use black pepper if you like, but I'm not fond of the bits)
• butter/oil for frying

Instructions:

1. Pre-heat the oven to 200C/400F or turn on your grill (broiler) to high.
2. Put the eggs in the bowl with the salt and pepper. DO NOT be tempted to add any of the toppings at this stage or anything that will impede whisking, however, if you want other spices like a bit of cayene or tumeric, now is the time to put them in.
3. Whisk the eggs for 2 to 3 minutes with the electric whisk until they are a light yellow, very frothy and you can see trails in the mixture. Don't give up too soon - you want the eggs as light and fluffy as you can get them.
4. Melt the butter in the pan (if you are feeling decedant) or heat the drizzle of oil (if you are feeling healthier).
5. Add the frothy egg mixture and gently move it away from the sides of the pan with the spatula.
6. Keep moving the egg gently, allowing the still molten froth to fill gaps that you leave until the omlette is about 50% cooked. It should still look like froth on the top.
7. Sprinkle over the cheese (or any other toppings). Don't go too made or you will deflate the uncooked part of the omlette.
8. Put in the oven for 3-4 mins. Check to see if it cooked after 3 and if not, pop it in for 1 more. Remember your pan handle will be HOT - so use an oven mitt or cloth - I forgot at least twice! If using a grill/broiler, pop the main part of the pan under and keep an eye on it to see when it's cooked through.
9. Fold the omlette in half and serve. (It's really good with avocado).

This is the perfect way to do an omlette for someone who doesn't like any chance of runny egg in the middle, without turning the egg mixture into leather. It also works for those people who like their omlette slightly gooey, because just don't cook it quite so long in the oven and the residual foam in the middle goes lovely and moist.

This is the first technique I have ever used where I actually ended up with a neat, round omlette, as well as a delicious one. The whipping seems to lighten the taste somehow as well. Of course it does mean that my breakfast now takes me 3/4 of an hour - it takes me 30-40 mins to eat the omlette :). Yes I am a slow eater, but it sets me up all morning.

Recipe: Harissa Chicken & Butternut and Moroccan Style Vegetable Couscous

I have had another success in the kitchen with a new recipe, so I thought I'd share. :)

Gluten Free: since this has couscous it is not gluten free, however, subbing in quinoa or wild rice would work just as well. Also make sure your harissa paste has not been bulked out with gluten.

Vegetarian: Quorn or Tofu would make a good substitute for the chicken.

Vegan: Vegan Quorn  or Tofu instead of chicken and a soy or coconut yogurt would work well to make this dish vegan friendly.

Harissa Chicken & Butternut with Moroccan Style Vegetable Couscous

Serves 4 (if you have a group with really healthy appetites then up the amount of couscous and veggies, or add another chicken breast :))

Ingredients

Traybake

4 skinless chicken breasts

1 butternut squash

2 red onions

3 tbsp harissa paste

3 tbsp natural yogurt

2 tbsp oil (sunflower, olive, vegetable, coconut etc)

Vegetable Couscous

120g couscous

150ml (~3/4cup) chicken or vegetable stock

2 tsp Moroccan spice mix (this is available off the shelf or there are recipes for making it)

2 red bell peppers (capsicum) (I use roasted, deskinned ones from a jar because I hate pepper skin, but you could use fresh)

2 large flat mushrooms

100g frozen peas

1 tbsp oil (sunflower, olive, vegetable, coconut etc)

Other options are aubergine, courgette, tender stem broccoli - anything you like really that will take the Moroccan spice.

To serve: more natural yogurt

Instructions

1. Pre-heat the oven to 200C(400F)/180C(350F) fan/Gas 6.
2. Mix 2tbsp of the harissa with the 3tbsp of yogurt and add a little salt as well (leaving the salt out if you don't normally use it is fine).
3. Slash the tops of the chicken breast.
4. Roll the chicken breast in the yogurt mixture and leave to marinate.
5. Peel, de-seed and cut the butternut squash into wedges.
6. Peel and cut the red onions into eight wedges each.
7. Mix the last tbsp of harissa with the oil in a large roasting tin.
8. Add the butternut and onion and stir until covered.
9. Cook in the oven for 10 mins.
10. Add the chicken to the tray and pop back in the oven for 20-30 mins until the chicken is done and the butternut is tender.
11. While the bake is cooking, chop the mushroom and red pepper into small chunks.
12. Add the tbsp oil to a frying pan with 1tsp of the Moroccan spice mix and heat until the spices start to give off their aroma.
13. Add the mushroom and cook until it gives off its water.
14. Add the pepper and peas and cook for five mins until they pick up the spice.
15. Cook the couscous in the stock with the other tsp of Moroccan spice (check the instructions on the packet, for mine it was bring the stock mixture to the boil, add the couscous and keep cooking for five mins, or until all the water was absorbed and then let stand until the time totals five mins).
16. Add the couscous to the frying pan of veg and mix together.
17. Take the tray bake out of the oven and serve one chicken breast per person with some of the butternut and onion, with the couscous on the side, and extra yogurt for those who want it.

This is very tasty and mildly spicy. I'm a mild chilli, korma kind of girl, so its that level of heat for anyone who might be worried. I had never used harissa before, so I was not sure if it would be too spicy for me, but it was good. For those who like more punch, adding a chilli or two would work to give it a bit of a whack.

Recipe: Spring Vegetables with Roast Chicken and Feta (Gluten Free) #TipsTuesdays

So I tried out a new recipe last night and Rob gave it a 9.5 out of 10, so I had to share. It's based off this one on GoodFood, but I added and changed a few things, so this is my version :).

Now this recipe only fed two of us, but I had 2 chicken thighs and Rob had the other 7 because he had just finished in the gym and was craving the protein, hence I think it would serve 3 comfortably.

This recipe is entirely gluten free.

For a Vegetarian Version sans Chicken

I think it would be very easy to convert this to being a vegetarian dish with just a few changes. Quorn pieces or baby new potatoes would make a good substitute for the chicken, but I'd add about 100ml of vegetable stock as well to make up for the lack of chicken juices that are released during cooking. Also, watch the cooking time and just take it out when everything is tender. Always check your cheese as well, just in case, to make sure it doesn't use animal rennet.

Spring Vegetables with Roast Chicken and Feta

Serves 3 (to serve 4 just up the number of vegetables)

Ingredients

• 1 pack of chicken thighs (8 or 9) (I used thigh fillets because I hate dealing with bones when eating but with skin on the bone works too if you like crispy skin etc) 
• 2 tbsp olive oil
• 1 lemon (the original recipe zested the lemon, but I hate lemon zest in things and you still get all the flavour without that)
• 4 shallots
• 4 sprigs of rosemary or 2 tsp dried rosemary (guess who didn't have fresh rosemary last night :))
• 2 large roasted red peppers (from a jar)
• 1 large courgette
• 250g peas (the original recipe wanted fresh, but they are often hard to get and frozen work well)
• ~100g asparagus spears
• ~100g tender stem broccoli (Morrisons do a nice mix pack of asparagus and tender stem broccoli, which is what I used)
• 100g feta (about half an average block)

Equipment

• 1 large roasting tray
• 1 sharp knife
• 1 chopping board
• 1 spatula
• 1 saucepan

Instructions

1. Pre-heat the over to 200C/400F | 180C/350F fan | Gas 6
2. Cut you lemon into eight wedges.
3. Put the lemon into the roasting pan, giving each wedge a gentle squeeze to release some of its juice.
4. Chop the shallots and add them to the roasting tin. I like my shallots to melt away into nothing so I chop them finely, but you can have larger rings if you would like.
5. Drain and chop the roasted red peppers into bite sized pieces and add to the roasting pan. I always split the ones I bye down the middle first and then make sure there are no seeds left in them.
6. Split the courgette down the centre and the chop into thick chunks on the diagonal. Add to the pan.
7. Add the oil and mix everything around. I added just a pinch of smoked salt at this point because my pepper were preserved in brine, so not much salt was needed, if yours are just in water you might like to add a pinch more.
8. Add the chicken thighs and mix. If you are using skin on thighs, make sure they all end up skin side up once they are coated in the oil.
9. Put the roasting tray in the oven and cook for 40-50 mins until the chicken is cooked all the way through.
10. Take out of the oven and cover with a lid or foil to let the chicken rest.
11. Bring a saucepan of water to the boil and cook the peas, asparagus and broccoli for 4 mins.
12. Drain the vegetables and add to the roasting tin, mixing everything around to coat the vegetables in all the lovely cooking juices.
13. Crumble over the feta and serve.

This really was delicious and its packed with vitamins and good things.

~*~

Defence, Pretence, Offence

by Beren (aka Tasha)

3rd and 4th chapters of my new Harry Potter fanfiction are now up.

Summary: The threat of open war in on the horizon. The Order and the Ministry are of one accord and both know that where Harry Potter is, Voldemort will eventually be. Preparations are being made and this time the side of the light will not be caught unawares.

Summer classes, sabotage, revelations about Draco's father, teaching and the final showdown with Voldemort all await Harry and Draco in this exciting sequel to Gold Tinted Spectacles (LJ | AO3 | Wattpad).

Links to CH03: LJ | DW | AO3 | Wattpad
Links to CH04: LJ | DW | AO3 | Wattpad
Link to other parts: LJ | DW | AO3 | Wattpad 

New chapters are posted every Monday, Wednesday and Friday.

Warning: This story is canon compliant until the end of Order of the Phoenix and then goes AU. None of the HBP or Deathly Hallows plot will be used, or the Horcruxes for that matter since this story was planned before we knew the details about those things, and hence has it's own fanon. This includes birthdays and other information that have since been revealed on Pottermore and in further productions.