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healthy recipes

Colour is better than Prozac: Jane Cumberbatch’s Pure Colour book REVIEW

August 6, 2016

Woo Hoo! I re Tweeted @designrandb competition Tweet and won Jane Cumberbatch’s Pure Colour book. Yippee! And just like the R&B Designs blog, this is book is packed with pure inspiration …I haven’t been able to put the book down all week. Thank you Juliet and Amanda!

As soon as I set eyes on this chunky book – the front cover in bright blue, with lime green lettering and the edges of the book dipped in shocking pink – I began to get excited about colour possibilities.

Jola Piesakowska Pure Colour buildmumahouse jane cumberbatch book

 

Jola Piesakowska Pure Colour buildmumahouse jane cumberbatch 003Jola Piesakowska Pure Colour buildmumahouse jane cumberbatch 007     Jane Cumberbatch, is a blogger, a designer, author and an interiors expert who has been called the Queen of Simple…but this book is a wonderful cacophony of photos, notes, ideas, information, tips and memories plus annotated swatches of paint, fabrics, wallpapers and textures. Just up my street.

 

“Pure Colour is my visual and personal notebook of ideas and inspiration showing you how to furnish your life with brilliant hues. The garden the sea and landscape are my colour charts, my paintboxes of creativity. From the green beans of the vegetable patch to the eau de Nil wash of a calm evening tide, I store these images in my head like snapshots of everyday ideas to furnish my home with freshness and simplicity. The first pink rosebud on a May morning is as perfect a shade for one of my wallpaper borders as it is a cue for my lipstick colour or the fabric for a long swirly summer skirt.” Jane

 

Interior decoration, cooking , recipes, styling, travel notes: this is the perfect English summer book. On miserable, wet days this week, I’ve snuggled down with a cup of tea and read fabulous reminiscences about sunny Mediterranean markets, and I’ve revelled in Jane’s evocative photos.

buildmumahouse jola piesakowska 008

 

As is usual in the English summer, today the weather has changed again and we woke up to a heatwave.  This sunny Saturday afternoon I’ve been stretched out on my sunlounger in the shade and  I have joined Jane on a journey to find cooling colour inspiration in food, places and things.

Clouds, cool patios, crisp white sheets:

Jola Piesakowska Pure Colour buildmumahouse jane cumberbatchChestnut puree recipes

The Saturday market in Olhao Portugal,

Scandi style

Variations of white

…and how to use limewash

 

as I turn page after page I am shown how to translate this and bring the Pure Colour look and feel into my home. It’s useful to see scraps of fabric or wallpaper samples that Jane has gathered and added comments and ideas and it does help anyone starting out to see how a professional builds up a mood board and a design notebook. For people like me who are inexperienced in using colours in my home, there are paint references so you know what to buy to get the look. I found the chapter on listing supplies and suppliers very useful. Finally, to make it all easier to get an overview of the looks featured, in the last section of the book Jane has used small images of the rooms that were featured and added notes on what paint was used and what paint finish.

Reading through the book again before reviewing it for this blog post, I was wondering what the shortcomings are and I think the only thing that’s missing for me are the aubergine and copper colours that I love – but I’ve learnt so much about Jane’s style and have been introduced to a design language that maximises the impact of pure colour and I really have learnt something new.

Yes, I’ve read the book and have decided that I agree with Jane Cumberbatch’s view that yellow is

“Brighter than Prozac”

As from today, all this week I am going to fill my Twitter @buildmumahouse1 and Instagram @buildmumahouse feeds with my own pure colour, and if you follow me I know that it’s going to cheer us all up! See you there!

 

 

 

 

 

Best Tip Ever: make chicken noodle soup, now!

January 18, 2016

Yes, it’s true, Polish chicken noodle soup IS Polish penicillin. Make it because it’s warming, it’s comforting, it awakens the appetite, it’s good for young fussy eaters, it’s good for anyone who is unwell and it’s delicious when you are feeling happy or like me today with a case of the Sunday Blues. We call it Rosół- that’s pronounced ro-soow.

This recipe is my version of chicken noodle soup that I make for my family or friends; my mum makes her version, my dad made his, my grandmas made theirs and my son makes his own. My dad’s golden rule was that it has to be eaten a soon as its ready and can’t be reheated. My mum’s rule was that she cooked it (with loads of sweet carrots) before  I arrived with her grandson  so that she could give it to him for his mid morning meal… after I had finally left them alone.

This recipe is my version that is perfect for taking over to a friend or relative who needs…some chicken noodle soup. Its full of vitamins, micro nutrients from the vegetables and the chicken bones and chicken liver but it just tastes light and savoury and sweet. It’s umami on a spoon. I can only get all the right ingredients for myself from the Polish Shop in Streatham. But as almost every High Street in the UK has a Polski Sklep, I will point you in the right direction so that you can get the right stuff too!

Ok here goes:

In the veg area of the Polski Sklep find a bundle of vegetables called WLOSZCZYZNA (V-WOZH-CHEEZNA)

chicken soup veg

At the meat counter let them know you are buying chicken and ingredients for RO-SOOW and you will get exactly the right ingredients. Half a large chicken: these used to be called boilers in England, chicken gizzards and chicken liver, if they have chicken necks, just take those too!

Rosol ingredients

Wloszczyzna veg bundle, chicken gizzards, onion, chicken livers, chopped carrot, peppercorns and pack of egg vermicelli noddles

for roll

Flat leaf parsley and diced carrot

 

 

 

 

 

 

 

 

Chicken Noodle Soup Recipe

Ingredients:

Half a large chicken (bones included and don’t remove any fat)

1 small washed wloszczyzna bundle

1 large Spanish sweet onion or 2 large shallots, peeled and whole

150 grams chicken livers, washed

150 grams chicken gizzards, washed

2 Large handfuls of egg vermicelli noodles

1-2 carrots finely diced

Half teaspoon of peppercorns

Salt to taste

OR Optional: half a Knorr stock cube

Equipment:

For the soup – Large pasta saucepan with lid or a large saucepan and a slotted spoon

For the noodles – Small saucepan and a sieve

Vegetables and herbs – Sharp knife and chopping board

For taking to a friend or family:

4 small bowls

A large glass jug, or an earthenware bowl

Clingfilm

For serving at home:

Soup bowls

OK Let’s Do it:

In a large saucepan of cold water boil up the half chicken, gizzards and liver. I use my pasta saucepan for rosol as this makes it easy to lift out all of the meat and veg out of the cooked soup at the end. Take this to a rolling boil and skim off the brown foam until it all looks clear. Add the onion or shallots, peppercorns, whole carrots, parsnip and chunk of celeriac.

Use a stock pot or a spaghetti saucepan

Simmer for half an hour.

Add most of the bunch of flat leaf parsley, including the stalks. Carry on simmering for another 30-40 minutes

Add a small bundle of flat leaf parsley

Add a small bundle of flat leaf parsley

 

rosol Polish Chicken soup

Carry on simmering with the lid on

In the meantime, add 2 handfuls of egg vermicelli noddles to a small saucepan half full with boiling water. Boil for  2-4 minutes, strain and immediately cool down by running cold water over them. Drain and then set aside in a small dish.

Strain, cool down and then drain the egg noddles

Strain, cool down and then drain the egg noddles

 

Check the flavour of the soup and add salt to taste, sometimes I add half a Knorr chicken stock cube but that is optional. If you don’t have Knorr, don’t bother.

Chop the flat leaf parsley leaves and put into a small bowl.

By now the chicken soup should look clear and golden, smell and taste good. The meat should be falling off the bones and all vegetables very soft but not falling apart.

Remove all the ingredients, if you are using a pasta pan just lift the strainer out and let it drain, otherwise lift out the meat and vegetables carefully with a slotted spoon and put to one side.

Keep the remaining broth on a low heat, add the diced raw carrot and allow to cook. When the carcass has cooled,  pick off the meat and place into a small serving bowl. When cooked, strain the chopped carrot and add to a bowl. If you like extra vegetables, dice one of the cooked carrots and a parsnip for serving as well.

 

Ready for packing up...

Ready for packing up…

 

 

 

 

 

 

 

Arrange the cold ingredients: noodles, diced carrots, chicken meat pieces, raw but chopped flat leaf parsley in separate bowls and cover with cling film or lids.

Pour the cold chicken soup into a jug and cover with a lid or cling film and you’re ready to go…

Serving:

Heat the soup to almost boiling. In soup plates or bowls spoon some noodles, chicken meat and carrots. Pour the hot soup over, sprinkle with flat leaf parsley

OLYMPUS DIGITAL CAMERA

YUM!

 

 

When people are in pain or unwell the thing that makes all the difference is human kindness.

 

 

 

 

Super Juicing- the ABC recipe

July 3, 2014

When we’re all feeling run down or chasing aways colds I make the ABC juice every morning for a week. It really help us get back on our feet. Apples, Beetroot and Carrots with a dash of ginger for the brave.

Carrots for  vitamins C, A beta carotene (skin and mucus membranes), calcium. Beetroots for A, B6, C, iron potassium and magnesium its a superfood  with claims to be good for blood pressure management and it may help increase blood flow. Apples for A,Bs,C,E and even K as well as loads of minerals. My favourite extra, a shot of ginger which gives it all a spicy kick, chases away colds and eases my mum’s osteoarthritis with its anti-inflammatory, and antibacterial properties.

Drink and enjoy – chomp don’t glug it straight down, your saliva will help start the digestive process off- releasing this powerful cocktail of vitamins and minerals.

 

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