Sunday Times Best Selling Author – Cathy Rentzenbrink’s latest novel – Ordinary Time is out now.
I devoured it on Audible in one sitting. Great story dealing with love and relationships, the writing is full of wonderful descriptions and characterizations.
Cathy Rentzenbrink
Cathy Rentzenbrink tells the story of a woman married to a vicar, living a rather dull and boring existence. A chance meeting with a man who almost becomes her lover and the mixed emotions of new exciting romance and her loyalties to her husband.
First person narrative, the story sounds part memoir and part fiction. Moments of sadness and joy, this is primarily a woman’s read, but I enjoyed the writing and found it a welcome break from my normal crime thriller selections.
Recommended… The Last Act Of Love where the author shares the experience of losing a loved one to a hit and run accident. This really is a wonderful memoir that will make you weep and admire the courage of a family dealing with unthinkable pain. HERE
Whole wheat pasta is better for our health because the whole grain is milled and therefore it contains more nutrients than white pasta equivalents. The outer membrane contains a lot of fibre, vitamins and minerals including vitamins E and B plus magnesium and iron.
The higher vitamin content in whole wheat pasta increases phytochemicals that help protect against some cancers.
Consuming whole grains is beneficial in many ways including:
Heart health…
Recent studies have shown that people who eat the right amount of whole grains every day reduce their risk of cardiovascular disease by up to 30%.
Reduce your risk stroke and obesity by aiding weight control, digestive health and reducing calories intake and cholesterol levels.
Diabetes…
Whole grains help maintain insulin levels which in turn helps improve our body’s glucose control. Adequate intake of whole grains lowers the risk of developing type 2 diabetes by around 30%.
Whole wheat pasta is not the cheapest option, but it is useful if you are making health conscious decisions about food. Whole wheat pasta has a lower glycemic index than refined pasta which means means it is helpful in controlling blood sugar levels.
You can cook most pasta recipes successfully using whole grain pasta. Whole wheat pasta tends to be brown in colour and has a nuttier taste. If you are using flavoursome pasta sauces the taste difference will be negligible.
Generally, whole wheat pasta takes a little longer to cook and overcooking will result in a mushy texture.
Photo courtesy Craig Melville – Acekreations
Best Buys
We have tried several brands and the overall winner in taste test and value for money is Barilla.
Barilla have recently done away with the plastic window on their packaging which together with a great flavour and mid price makes them our first choice. Fusilli £1.50 / 500g
Mr. Organic with paper bag packaging and nice flavour but nearly twice the price of Barilla was second choice. Fusilli £2.70 / 500g
Sainsbury’s was the cheapest (currently price matched to Aldi) and a good flavour. However, the plastic packet which tears very easily on opening made that third place. Fusilli 75p / 500g
Bart Ingredients and Chilli Kitchens are running a competition where one lucky person will win a brand new kitchen. Runners up prizes include Barts herbs and spices, Mr Organic products, Tilda rice and utensils from Denby.
The closing date for entries is 31st December 2024 so there is plenty of time to get your entry in!
Our neighbour has a huge garden and every year she shares boxes of fruit which we make into salads and enjoy with a glass (or two) of chilled cava.
Ingredients:
3 Nectarines or peaches
3 Tomatoes
Salt & Black Pepper
Basil – a large handful
Chopped pistachios
Vinaigrette – preferably homemade
200g feta cheese
Balsamic glaze
For your vinaigrette:
extra virgin olive oil
red wine vinegar
fresh lemon juice
maple syrup
sea salt and black pepper
In a small bowl, whisk together all the ingredients, taste and adjust the seasoning to taste.
Use any ripe tomatoes
For your salad:
Cut your nectarines or peaches into thin slices.
Slice the tomatoes and finely chop the pistachios. Tear some of the basil leaves into smaller pieces, saving some whole leaves for garnish.
Make your vinaigrette (see above)
In a large bowl, combine the sliced nectarines or peaches, halved tomatoes, crumbled feta cheese, pistachios and basil leaves.
Pour the vinaigrette over the salad and gently toss everything together until well coated.
Serve the salad immediately or let it chill in the fridge for about 15-20 minutes before serving.
Sprinkle a little extra feta and some more fresh basil on top before serving. Add a few drops of Balsamic glaze for a lovely extra flavour boost.
Use ripe peaches which are still firm
Tips:
Your nectarines or peaches should be ripe but still firm enough to retain their shape. Too ripe and they will tend to mush when combining with the other ingredients.
Use any tomatoes that are fully ripe. If you use cherry tomatoes, they should be halved.
This basic recipe is easily adaptable. Use finely sliced red onion if you want a sharper flavour. Goats cheese, balsamic vinaigrette and kalamata olives all go well and if you want lettuce, try some little gem.
M&S Feta cheese £2.15 for 200g
£1.80 for 215ml
Balsamic glaze is made by reducing balsamic vinegar and adding sugar. Sweeter than balsamic vinegar, the glaze is also thicker / viscous texture which makes it ideal for dressing salads. Use it also on meats and fish where you want the flavour of balsamic but not the runny vinegar consistency.
The Maison de Lavoir is a 4 bedroom (2 bathroom) house situated conveniently close to Paris and Disneyland Paris.
There is one double bedroom and bathroom on the ground floor with kitchen and open plan living and dining room.
The modern kitchen is well equipped with dishwasher, large fridge freezer, modern oven and hob. The open plan living room with 8 seat dining table and large flat screen TV. High speed internet, Netflix and air conditioning.
A large outside covered terrace with dining table and pool is set in an attractive garden.
Local shops (5 mins in the car) include a bakery, pharmacy and supermarket. There are several restaurants nearby (10 mins walk) include French, Indian and Pizza (Take Away).
Menu of the day €12
Bus stops are 400 meters from the house and you can get to Disneyland parks, the train station and Val d’Europe shopping centre in approximately 15 minutes. €3 per person / trip. If you are using your car, parking at Disneyland is €30 per day.
Contact: Marie Bonardel by phone +33 (0)6 13 01 03 57
Mid July at a beachside restaurant in Valencia, the sun was high and just a few wispy clouds dotted on the sky which merged seamlessly into the deep blue mediterranean sea.
All set for for a paella, I spotted a delicious pasta dish on the menu del dia and it was superb. After several attempts trying to recreate the dish at home, I’m happy with this effort.
Chorizo – try Waitrose for great choices
Ingredients:
400g penne
small head of broccoli, broken into small florets
200g chorizo, sliced
200g streaky bacon
1 garlic clove, crushed
200g mushrooms, chopped if large
1 tbsp fennel seeds (optional)
1 tin cherry tomatoes
basil leaves, to serve
These are both ideal chorizo to use in pasta. In this recipe we used the Dulce because we like the sweet paprika flavour. The Smoked chorizo also works well if you prefer a smoky flavour.
Step by step:
Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
Meanwhile, fry off the bacon in a large dry frying pan until it’s starting to brown. Remove it from the pan and set aside on kitchen towel. Wipe the pan clean with kitchen towel and fry off chorizo until it starts to turn golden and release its oils. Add the garlic and fennel seeds (if using), and cook for 1 min more.
Add the mushrooms and tomatoes and cook for 2-3 minutes, stirring gently. Add back the fried bacon and stir to combine.
When the penne is cooked, tip it into the pan with the chorizo.
Serve in bowls, scattered with a few basil leaves and a good drizzle of best olive oil.
Tesco £1.10 Best Buy
Notes:
Steam your broccoli florets in a separate saucepan if you wish. Personally, I think there’s no gain and only extra washing up.
I like to fry the bacon and remove it, before adding and frying off the chorizo. It keeps the flavours of bacon and chorizo separate which adds to the overall flavour of the dish.
Tinned cherry tomatoes work really well and they produce a lovely sauce. Add a quick squeeze of tomato puree if you want an even richer sauce.
Chorizo is one of my favourite ingredients. The paprika and oil that oozes from the meat as it cooks is perfect for pasta
We have used penne but rigatoni is also a good option. Any pasta tastes delicious if you like chorizo, bacon, mushroom and tomatoes in a paprika flavoured sauce.
The secret to making a good quiche or tart is avoiding a soggy bottom. That requires the right cooking techniques and the right equipment. Three suppliers we use most often are John Lewis, Lakeland and Dunelm.
Made with a soft crumbly pastry base, this delicious quiche Lorraine will feed 6-8 people and is ideal served with a jacket potato or a few crisps and salad leaves. If time is against you, use a shop bought ready rolled shortcrust pastry.
Blind bake your pastry
Crumbly Butter Pastry Recipe
50g porridge oats
175g plain flour, plus extra for dusting
125g butter, chilled and cubed
Iced water
To make the pastry, place the oats in your food processor and blitz until powdery. Add the flour and butter, then pulse until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons of water and pulse to combine.
When the mixture clumps together, knead briefly. Shape it into a flat disc, wrap it in cling film and chill in the fridge for at least 30 minutes. You can make the pastry ahead as it will keep for up to 2 days in the fridge.
Ingredients:
200g bacon, chopped in large pieces
1 tbsp olive oil
4 eggs, 2 whole and 2 yolks
250ml double cream
200ml crème fraîche
100g gruyère, coarsely grated
Step by step:
Heat the oven to 190C/fan 170C/gas 5. Fry the bacon with a little olive oil until cooked then drain on kitchen paper. Beat the whole eggs, yolks, double cream and crème fraîche together and season.
Roll out your pastry or ready rolled shortcrust pastry and line the tart tin and prick the base all over with a fork.
Line the pastry case with parchment paper, fill with baking beans and bake blind for 15 minutes.
Take out the paper and beans and return to the oven for 5 minutes. Trim off any excess pastry with a sharp knife. Turn the oven down to 160C/fan 140C/gas 3.
Scatter the bacon and cheese (keeping back a small handful of cheese) into the pastry case, add the egg mix and scatter the rest of the cheese. Bake for 40 minutes or until just set in the middle and lightly golden. Serve at room temperature.
Tips:
Gruyère is the traditional cheese, Comté or good old Cheddar work just as well. Sainsbury’s Taste The Difference Gruyère has a superb flavour.
Sainsbury’s Gruyère £4.20 for 200g
Sainsbury’s Taste The Difference dry cured smoked bacon is worth the extra money and makes a good quiche Lorraine even better.
Sainsbury’s £4.25 for 300g
Sainsbury’s crème fraîche 89p 300g
No time to make your own pastry? Use a ready rolled shortcrust pastry for excellent results.
£1.15 for 300g
Baking Beans
Best buys for baking beans:
John Lewis £8.50
Lakeland £6.99
Dunelm £5.00
All sold in 700g quantities. John Lewis in Kilner jar, Lakeland and Dunelm come in plastic tubs
HEAL 