Monthly Archives: June 2014

Luxury crystal high heels for 2014

crystal high heels

Crystal Diamond-handmade wedding shoes The Banquet on The Pearl Catwalk-models high
Crystal Diamond-handmade wedding shoes The Banquet on The Pearl Catwalk-models high
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high heeled shoe brooch pin w swarovski crystals
high heeled shoe brooch pin w swarovski crystals
Top Designer Luxury Sexy Diamond 14CM High Heels Genuine Leather Shoes Women Shining Party Wear 7 Colors
Top Designer Luxury Sexy Diamond 14CM High Heels Genuine Leather Shoes Women Shining Party Wear 7 Colors

Women Stylish Shoes

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designer shoes

 

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Saint Laurent Black Croc embossed Leather Paris Pumps

Saint Laurent Black Croc embossed Leather Paris Pumps

stuart weitzman mistletoe shoes

stuart weitzman mistletoe shoes

weird women shoes

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Women Stylish Shoes

Women Stylish Shoes

Bandolino Capture Heels in Black Leather for Women

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Bandolino Capture Heels in Black Leather for Women

Bandolino Capture Heels in Black Leather for Women

Brian Atwood Black Leather Stud & Chain Embellished Heels

Brian Atwood Black Leather Stud & Chain Embellished Heels

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Curvetures Mary Ann 707 Casual Shoes in Sand Snake Print for Women

Curvetures Mary Ann 707 Casual Shoes in Sand Snake Print for Women

Fidji Women’s L466 Pumps in Green/Black

Fidji Women’s L466 Pumps in Green/Black

Samanta Essence Casual Shoes in Black Patent Leather for Women

Samanta Essence Casual Shoes in Black Patent Leather for Women

 

DEEP-DISH SPINACH AND GOAT’S CHEESE OMELETTE RECIPE

DEEP-DISH SPINACH AND GOAT'S CHEESE OMELETTE RECIPE

DEEP-DISH SPINACH AND GOAT’S CHEESE OMELETTE RECIPE

This thick, eggy mixture is oven baked and makes a delicious supper served either hot or cold. Served cold it makes a great picnic treat too.

Serves 4

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INGREDIENTS

  • 50g (2 oz) butter, softened
  • 500 g (1 lb 2 oz) spinach, trimmed and shredded
  • 1 large leek, trimmed and shredded
  • 1 tsp cumin seeds. lightly crushed
  • 6 large free range eggs, beaten
  • 225 g (8 oz) firm goat’s cheese, crumbled
  • Salt and freshly ground black pepper

Preparation

  1. Preheat the oven to 180 degrees/350F.gas 4. Use about 2 teaspoons of butter to thickly grease a 23 cm(9 in) round pie dish, at least 5 cm (2in) deep, and place on a baking sheet.
  2. Melt the remaining butter in a large saucepan and add the spinach, leek and cumin seeds. Cook, stirring occasionally, for about 5 minutes, until the vegetables habe wilted and softened. Drain well, pressing against the side of the colander. Transfer to a heatproof bowl and set aside to cool.
  3. Mix the eggs into the cooled spinach mixture and carefully mix in the goat’s cheese. Season well and then trasnfer to the prepared dish. Level off the top and bake in the oven for about 35 minutes until just set. Stand for 10 minutes before slicing to serve hot. Alternatively, allow to cool before serving in wedges.

Freezing: not suitable 

BEJEWELLED SMOKED CHICKEN SUMMER SALAD RECIPE

bejewelled smoked chicked summer salad

BEJEWELLED SMOKED CHICKEN SUMMER SALAD RECIPE

You don’t just have to save your berry harvest for pudding, try adding them to a salad for an extra tart/sweet flavour. It’s up to personal taste which ones you use, but this is my favoruite combination.

SERVES: 4

INGREDIENTS: 

FOR THE DRESSING:

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  • 4 Tbsp raspberry or other berry vinegar
  • 2  Tbsp cold-pressed rapeseed oil or extra virgin olive oil
  • 1 Tbsp wholegrain mustard
  • 2 tsp clear honey
  • Salt and freshly ground black pepper

FOR THE SALAD:

  • 350 g *12 oz) assorted berries and currants (Such as small strawberries, redcurrants and raspberries)
  • 125g radishes, trimmed
  • Large handful of salad leaves (Such as wild rocket, mizuna or corn salad)
  • 450 g (1b) skinless, boned, smoked chicken sliced
  • Few springs of fresh tarragon

Preparation:

1. First prepare the dressings. Put the vinegar, oil, mustard, honey and seasoing in small screw-top jar and shake well to mix. Set aside until ready to serve.

2. Carefully rinse and dry the berries and currants. Remove the tops of the strawberries and cut in halves or quarters depending on size. Strip the redcurrants from the stalks and place in a bowl. Mix in the raspberries. Set aside. Thinly slice the radish.

3. When ready to serve, put a few salad leaves on each serving plate and sprinkle with radish and the berries. Top with a few slices of smoked chicken and spoon over the berry dressing. Sprinkle with a few leaves of tarragon and serve at room temperature.

 

Cook’s note: The secret of this salad is to serve it unchilled. While you can prepare the various elements in advance, let them stand at room temperature for about 10 minutes to allow the flavours to develop before serving.

 

Freezing: Not suitable

 

Kathryn Hawkins