EMMA'S ADVENTURES

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Bonfire Night

| On
Sunday, November 06, 2016


We had a little bonfire night celebration at my Mum's this year - just all us girls and our partners, some fireworks and food. It was lovely. I took my camera, I'm still not good at photographing at night but I really want to get better!





^^Sisters and their boyfriends







^^We got some sparklers out and of course we had to start playing with taking photos of them. I have dozens on my camera, all of silly words and patterns!







^^All us girls

Wesley

| On
Friday, August 12, 2016


Say hello to the latest addition to our family, Wesley. He's a 16 week old Boston Terrier puppy, and he is just the sweetest, most angelic little boy.



Welcome to the family, Wes.

Pom Pom Booties

| On
Thursday, June 09, 2016


I haven't knit or crochet anything in what feels like ages so when my friend invited me to her baby shower last week, I decided I'd make her a present! I knew straight away that I wanted to make a pair of baby booties. I'd never made any before but I'd visited a little market the previous weekend and I'd seen a pair for sale and I knew I wanted to have a go at recreating them. As per ususal though I put off getting started on them, so I spent a glorious day the Saturday before the shower on the sofa, watching films with the dogs while Adam was at work. It was bliss!



Part of the reason it took me a while to get started was because I just couldn't find a pattern that I liked. I'm not very good at seaming when knitting, so it had to be made in one piece. I searched Ravelry but the knitting patterns I saw looked a bit too complicated, or didn't have the right "look" I wanted. I decided to try crochet patterns, but again, I couldn't find quite what I was looking for. In the end, I found the Blue Whale pattern by Croby Patterns on Pinterest. I ended up using this pattern for the foot of the boot, following it up to round 5 and then I picked up the 27 remaining stitches and knitted the cuff in a k2p2 pattern for 22 rounds, turning it down and then sewing a pom pom onto each shoe. I'm so, so happy with how these turned out, and they were so quick, easy and used so little yarn; I'm already planning on making another pair or two to have on hand for baby gifts!




My Best Friend's Wedding - Hen Do Edition!

| On
Friday, June 03, 2016


Last weekend was the hen do of my best friend in the whole world. We've been friends for probably around 20 years now. I love her to bits and couldn't be without her and I'm so happy for her and her husband-to-be!

We had a tour around a local vineyard (yes, a vineyard in the wilds of Yorkshire! The wine was amazing) and then a meal with some drinks and rude games (obviously, no hen do would be complete without that!) and the next day, brunch at one of our favourite places, a local farm. It was so much fun. Some more photos below!

















Chicken Pulau with Mint and Coriander Raita

| On
Monday, March 07, 2016


Rice is always a favourite in our house, and even more so since I've been experimenting with some new recipes. This chicken pulau has become a staple here, and we're serving it up at least once a week - normally with a simple salad and raita although in these pictures I made up some potato and spinach pakoras with some pakora flour I was given from a friend, and this tandoori popcorn chicken. It was so good! The recipe for the pulau is based on this one but I adapted the recipe somewhat to make it healthier as I recently started following Slimming World and wanted to make this dish free on the plan.



Chicken Pulao

Ingredients:

300g white basmati rice
1 onion
3 cloves garlic
½ green chilli (omit or add more to taste)
1 chicken stock cube
1 tbsp cumin seeds
1 chicken breast

Method:

  • Put rice to soak in a bowl filled with warm water for 20-30 minutes
  • Finely dice the onion, garlic and chilli
  • Fry onions, garlic, chilli and cumin seeds in a saucepan with frylight or other low calorie cooking spray. If the onions start to stick, then add a splash of water. You want the onions to get nice and dark but without burning them
  • Finely dice chicken
  • Make up stock cube with 330ml boiling water
  • Drain and rinse rice
  • Add chicken to pan and stir to seal the chicken
  • Add the rice to the pan. Don't stir, but flatten it all down so it makes one even layer across the bottom of the pan
  • Add the stock
  • Cover the pan with a lid, and turn the heat onto high until the liquid begins to boil
  • Turn the heat down to the lowest flame
  • Now, step away from the pan! Don't be tempted to stir it. You need  to leave it, covered, until all the water has evaporated. It usually takes about 10 minutes, but I have a glass lid for my pan so I can see through to see when all the water has gone. When I can see that all the water has been absorbed, I sometimes crack the lid a tiny bit and using a fork, taste some of the rice to make sure it's done. Then I set the lid back on for five more minutes.
  • Stir everything through, and serve!

    Coriander and Mint Raita

    Ingredients:

    1 tbsp mint sauce
    Small bunch fresh coriander
    250ml fat free natural yoghurt

    Method:

  • Roughly chop coriander, stalks and leaves
  • Add yoghurt, mint and coriander to a food processor with a pinch of salt
  • Blend until smooth
  • Ombré Cake

    | On
    Thursday, March 03, 2016
    Ombré Cake

    This cake was supposed to go with my other Valentine's Day themed posts but I didn't get chance to post it. No matter; cake is good for any time of the year! I used a simple, classic Victoria Sponge for the cake itself. With a Victoria Sponge cake, you first weigh your eggs, and then weigh out your sugar, butter and flour in equal portions to match. I used two medium eggs, which gave me enough mixture to make 9 buns, or alternatively would make a small 6 inch cake. Traditionally, a full cake is made with 3 eggs, but the method is the same. I've shared how to make a traditional victoria sponge cake below, if you'd like the recipe!

    Ombré Cake

    Victoria Sponge Ombré Cake

    Ingredients:

    Eggs
    Butter
    Self raising flour
    Sugar
    Gel food colouring

    For the cream:

    300ml whipping cream
    1 tsp vanilla extract
    1 tsp icing sugar

    Method:

    Preheat oven to 180℃


  • As per note above, weigh out three eggs and make a note of the weight
  • Weigh out equal measures of the self raising flour, butter and sugar to the same as the eggs weight
  • Cream butter and sugar together in mixing bowl
  • Beat eggs together, and add a drop at a time into the butter mixture. It's important to add slowly and get a lot of air for a light, fluffy cake. I mix mine in my kitchen aid type appliance. As you're adding the eggs, you might notice that the mixture appears to "split". If this happens, don't worry: the cake might not be quite as light, but it is not "off" and it will not affect the taste
  • Once all the egg is added to the butter mixture, start folding in the flour, a spoonful at a time until combined
  • Divide mixture into five bowls
  • Add food colouring. Start with just one drop in the first bowl, and then double the amount of drops for each subsequent bowls, so: 1 drop, 2 drops, 4 drops, 8 drops, 16 drops. I find gel food colouring to be by far the best I've tried, but you can use any.
  • Pour mixture into prepared cake tins, be sure to keep a note of which order of light to dark they go
  • Bake in the oven for around 20 minutes, but check regularly. The cake should be golden brown when cooked, will spring back when you gently press the top, and a skewer inserted into the middle should come out clean
  • Leave to cool
  • Whip cream with vanilla extract and icing sugar
  • Reserving half the cream mixture, spread a quarter of the remaining half over the top of the darkest cake, and then sandwich the second lightest on top, repeat for remaining cakes
  • Spread cream over sides and tops of cake and decorate with sprinkles!

    Ombré Cake
  • Honey and Oat Dog Biscuits

    | On
    Sunday, February 14, 2016
    homemade dog biscuits

    Happy Valentines Day!

    I've posted a couple of recipes now for some ideas for homemade gifts for someone you love for Valentines day - oreo truffles (peanut butter and peppermint) for example, or a giant cookie professing your undying love. But what if the love in your life is of the puppy variety? Adam and I always remind each other that it's a close call for first place in the affection stakes in our house ;)

    So I present you with a quick and easy Valentines recipe for the dog love of your life!

    homemade dog biscuits

    Honey, Oat and Peanut Butter Dog Biscuits

    Ingredients:

    1 cup oats
    1 cup plain flour
    1 tbsp runny honey
    ⅓ cup peanut butter
    1 egg

    Method:

  • Add ingredients to a food processor if you have one and process until it all comes together to form a dough. It should stick together and you should be able to easily mould it into a ball. If not, add a little more peanut butter if it's too dry or more oats or flour if it's too wet.
  • Wrap dough in cling film and chill for an hour or so.
  • Remove from fridge and preheat oven to 180° C
  • Roll out dough to about 1cm and cut into hearts with a cookie cutter. Alternatively, you can just shape the dough into a rectangle and cut into squares. The size of the heart cutter should be reflective of your dog ie if you have a little dog like my two then use a little cutter, if you have a Great Dane or similar then use a bigger one!
  • Cook for ten minutes or until golden brown.
  • Transfer to a wire rack to let cool.
  • Feed to your excited pups!

    Note:

    You don't need a food processor to make this, you can just as easily beat it together yourself in a bowl with a wooden spoon but I was feeling particularly lazy today

    Another note:

    These are perfectly fit for human consumption (I gave these out three at a time - one to Roxy, one to Izzy, and one to my husband. Couldn't get him to give me his paw first though ;)

    homemade dog biscuits
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