Search found 151 matches for Julia Hill

So in the last week I have learnt some invaluable life lessons – which let’s face it is the best way to grow and actually have lots of fun. The first of these lessons is that strangely when one hits later teenage years (from a boy’s perspective) cakes are so last season! Even when offered one that will be decadent chocolate and decorated like an i-phone ... so how does a girl or I, who so loves baking get around this ... I decided that this was going to be the time to experiment! And Whoopie pies it was, that did eventually (with considerable family pressure) crack the nod!

So the next lesson I learnt is that we are often taught rules as youngsters – and sometimes these don’t necessarily hold water ...or in my case colour. Apparently originating in the USA ... Whoopie Pies are kind of a mixture between a cup cake and cookie with a really good reason for far too much yummy, buttery icing.

And so, recipe book in hand I started making these whoopie pies. They are supposed to be brightly coloured .... The book recommended blue, red, green, orange, purple and yellow ... which sounded really cool so armed with all the basics – it seemed it would be a breeze. Well first lesson is that the bottles of food colouring are really weird in England ... the red comes out like gloopy gel, and the yellows consistency is well very unsettling to say the least ... and on the other hand the blue and green are so watery ... ah well ... The great lesson here was that red and blue do not make purple which is what we had as a rule when I was younger – it makes a new colour which kind of defies description but I settled on mudple as I was at a complete loss to explain this ... it didn’t matter how I mixed the blue and red it just stayed mudple ... on the upside this did not affect the taste or popularity.

So should you wish to give these fun little numbers a try – here is the recipe and I hope you will enjoy (and do let me know how your colours come out )

Whoopie Pies

Makes 12 (24 halves)

125g salted butter, softened
200 g caster sugar
1 large egg, beaten
350 g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon of salt
225 mls buttermilk
1 – 2 tablespoons water (hot not boiling)
Food colouring – red, green, yellow & blue (yellow & red combine to make orange, and red with blue will give you purple or mudple .... depending on your luck )

Preheat your oven to 180C
Lightly grease two large baking sheets
(the recipe also said you could use shallow cupcake pans but I think the trays work far better)
In a mixing bowl, cream the butter and sugar until light and fluffy with a mixer
Add the beaten egg and mix well
Mix the flour, bicarb and salt together and add to the butter mixture, a large spoon at a time, until well mixed
Pour in the buttermilk and whisk to a smooth batter
If it is a little too stiff then add the 1 – 2 tablespoons of hot water
Divide the mixture between six bowls and colour to your liking
Each colour should give you 4 halves
Scoop up a generous tablespoon of the mixture and place in heaps on the baking tray ... it should be about 5 cm in diameter
Bake for 10 – 15 minutes, allow to cool slightly on the tray before moving across to a wire rack to cool completely
Ice one half of the cookie and place the other half on top
I had a little extra icing so I added a bit of decoration on the top and silver balls

For the icing

350 g icing sugar
175 g slightly salted butter, softened
2 tablespoons water
5 mls vanilla essence

Beat the butter until very soft and fluffy
Add the icing sugar a little at a time, until all used
Add the water and vanilla essence, and beat well until the mixture is light and fluffy in texture
Spoon into a piping bag with a star nozzle
Generously ice the one half of the cookie and decorate to your heart’s content

Here’s to making Whoopies

Julia C Hill
01 May 2012

It’s around nine in the morning
And I know you will soon be here
Shy, smiling eyes with just a hint
That there may be something more
At play... and what is your pleasure?
It’s always the same – Tall Americano for you

It’s around eleven now
And true to form, you and the crew
Are here for your break, and
Bolstered by group bravado
There is banter
Tongue in cheek – Tall Americano for you

And just around lunchtime
I’ve caught my breath, the mania
The madness, of the morning
Has come to a rest, so I pace myself
For the last of the day
And no surprise – Tall Americano for you

Then just around three
When nearly all is said and done
You saunter up, in your casual style
For witty repartee, and light laughter
To wash down your last
Hours of the day –Tall Americano for you

Now as I sit pen and note book in hand
And my thoughts turn once more to you
How you made me smile, laugh
And blush ... more than I care to admit
And this too will pass – for you are on your way
And I will no longer have – A Tall Americano for you
As a marker in my day

©Julia C Hill
25 April 2012

As I said on the fb page ... Fan-flipping-tastic ... This just grabbed me

Janet ... Words fail me xxxx

Thank you Janet - I appreciate it! and Benny ... dankie (ek dink xxxx

In die deur van my hart
het jy geloop – onverwags
sonder twyfel, sonder gedagtes
met jou gelukkige oë
en ‘n stoutgat glimlaggie
daar was geen bewys

Stadig het jy die blokkies
weggevat, een vir een
geweet wat om te se
en beslis wat om te doen
die mure was weggeneem
todat jy by hart en siel kon kom

Met woorde gefluister
en strelende speel
het jy my vertroue vergroot
en een vir een was die
verskansing weggevat
todat als was gereed, reg vir jou

Dit was ‘n meesterstuk
sal dit nie kan ontken
‘n verkragting van vrou
hart, siel, sintuie
vertroue geflenter, verstrooi
gebreek, verbrokkel, verlate

Sit ek, klein en seer
gal sit vas, maak my naar
‘n siddering in my spiere
en ek klou in donker growe plekke
met flou, vasgedrukte vingers
vir ‘n vastrapplek

Verkragte hart le stil
verkragte siel lệ bloeiend
sintuie gestrek na breekpunt
verkragte hart klop nog
verkragte siel pols
sintuie trek terug na self

Stadig kom hart, siel en sintuie
bewerend maar vas aan mekaar
lese geleer, gebruik soos mengsel
kalmte kom voorentoe
en ek kyk op –en om my
staan, volwasse, lank

Daar is nog litteken
maar nou ‘n trotse symbol
want verkragte vrou
is nou deel van, met pyn –
en groie en leer
‘n sterk vrou, onoorwinlik
‘n bemagte vrou

(c) Julia Claire Hill
28 February 2012

Every once in a while one is “gifted” or given a gem .... a gem of such rarity and beauty it pretty much defies description – most often these gifts have no shape or form but are experiences that you will carry in your heart or spirit. Having changed my life rather dramatically through relocation recently, to be presented with such a gift is all the more precious, and revitalising. Now to be honest I am blessed daily with wonderful experiences and interactions ... but this deserves an attempt at putting pen to paper ...

First off, this week I have been working at an airline company, whose training centre is about a 30 minute walk from where I live (the walk in itself being so enjoyable), and being the training centre we get all cultures in the restaurant and coffee bar ... and having discovered that I lived in South Africa, my manager, a wonderful lady called Mary, has taken great pains to introduce me to all the regulars who are South African in origin – but the most unexpected surprise came in from the left side – a delightful young Japanese man who was here for training as part of the ground crew programme – each day he would shyly request in quiet English a large cappuccino to take away ... well on Tuesday I popped out for a breath of fresh air, and truthfully, a cigarette during my lunch break as it had been one heck of a morning ... and there he was in the smoking shelter, we chatted a little and when he discovered I had only recently come back to England from South Africa he launched into a slightly formal and stiff but perfectly excellent greeting – in AFRIKAANS – it turns out he had worked at the Embassy for Japan a few years ago in Groenkloof – I have to say that the chat we had – which then progressed to a daily chat until he left on Friday was the most musical and beautiful rendition of Afrikaans to my ears – what a beautiful blessing, a stunning gift – one that both of us enjoyed.

And then to things culinary which of course is right up my alley. Another of my gifts is that I have managed to see quite a bit of my dear friend Serena who left South Africa more than nine years ago. Well off we went on a girls night out on Friday, a gentle stroll round Reigate, a lovely little town, and then off to explore to find a nice place to eat ... and here is the gift that she presented ...

Very unassuming, and simple in setting, down a little side street was Everest Spice ... it had been recommended by a friend, who knowing that Serena is vegetarian, assured her that she would not be disappointed. The white walls – somewhat reminiscent of the Chinese restaurants in Cyrildene in their heyday, without the gilt and kitsch, decorated with simple paintings depicted various scenes from Nepal and India - with beautiful white table cloths, linen napkins and unadorned crockery and cutlery – it seemed somehow so much more refined and beautiful. It was not quiet, there were plenty of folks eating in, but it had a peace and tranquillity that was underlying, in every movement or action, the staff soft spoken, making it almost difficult to understand their medley of accents. Their movements gentle and fluid, making it appear somehow magical the way they presented their offerings.

We dined on the most simple of faire, being vegetarian BUT I cannot remember when I have last been treated to a culinary assault on my senses, such as this ... the spices layered, suited to each dish to absolute sublime perfection, absolutely nothing jarred, nothing clashed, each dish was a perfect marriage ... I humbly bow before this chef in admiration. Each dish had a definitive texture, and completely different layering in the spices to make each a new and exotic experience. Aubergines were juicy, plump and mouth-watering, the bread chewy and crunchy all in one go, and the mint providing a “pop up” freshness that made me want to giggle (well it was the mint and the great conversation with Serena ). The capsicum with the okra was just cheeky enough to get us glowing, and then leave us blushing. It is hard to encapsulate each and every taste, but enough to say that each and every mouthful was like being taken on a magic trip, a beautiful trip, that nourished soul, mind and palate.

Thank you Serena, for this gift, of a most inspiring dining experience, and the pleasure of your awesome company  a night to remain in fond memories always.

Just for interest I have included below our meal selection and the restaurants description (I am hesitant to add one of my own recipes at this stage – I feel kudos to this little restaurant should remain as the firm ingredient)

Aloo Phul Gobi
A tasty serving of sautéed potatoes, cauliflower cooked with mustard seeds, coriander and finished with a touch of tomato garnished with spring onions

Saag Ra Paneer
Homemade Cottage Cheese with Spinach

Bhenta Ko Tarkaari
Baby aubergine cooked wth special care to preserve its original Nepalese flavour

Bhindi Sukha
Whole Okra cooked with tomatoes, spring onions and capsicum

Pudina Paratha
Wholemeal Unleavened bread with mint flavour

Pilau Rice
Basmati Rice cooked with Bay leaves

(c) Julia Claire Hill
26 February 2012

A variation on Red Velvet Cake … a la Jules , it is rich and decadent but just don’t divide this down ... it will spread the love around if you share ... giggle ... and really it is delicious

250g flour (2.5 cups)
½ teaspoon salt
2 tablespoons cocoa powder
½ cup butter (115 g)
1 ½ cups sugar (200g)
2 large eggs
1 teaspoon vanilla
1 tin granadilla pulp put in cup
In the cup, fill the cup with buttermilk
2 tablespoons red food colouring
1 teaspoon balsamic vinegar
1 teaspoon bicarb

Preheat oven to 180C
Grease two round cake pans
Sift together flour, salt and cocoa
Beat the butter in mixer until soft
Add sugar and beat until fluffy and creamy
Add the eggs one at a time
Add Vanilla
Whisk buttermilk, colouring and granadilla in a bowl
Alternate the buttermilk mix and flour mix ending with flour mix to incorporate all
In a cup mix the bicarb and balsamic, allow to fix and then add to the batter
Divide between the two pans
Bake for 25 – 35 minutes, cool in pans
Put in freezer for one hour
Ice with nice cream cheese icing or even a simple icing sugar and lemon juice drizzle

This one is sexy and loving just because it takes time, care and love .... just what we are celebrating ... call it slow passion if you like

2 Karoo Lamb Shanks
Sea Salt and Freshly Ground Pepper
1 Onion Chopped
2 Large Carrots Chopped
2 Cloves Garlic, crushed
500ml Red Wine
150g Tomato Puree
4 Sprigs Fresh Rosemary
2 Teaspoons Mixed Spice
1 Cup Fresh Mint Leaves, Finely Chopped
3 Tablespoons Brown Sugar

Method:
Season the shanks and brown in a large heavy bottomed pot
Remove and set aside
In the same pot, sauté the onions, carrots and garlic until golden brown (about 10 minutes)
Return the Shanks to the pot and ½ fill with red wine (do not cover completely)
Add tomato puree, rosemary, mixed spice, mint and sugar
Bring to the boil, reduce heat to medium-low
Cover and simmer until meat is tender and beginning to fall off the bone (about 3 – 3.5 hours)
Remove the lid and simmer for 20 minutes
Take the shanks out of the pot, put on a platter
Reduce the remaining juices in the pot until thickened about 15 minutes.
Adjust seasoning, spoon over shanks and serve

*Sigh* Dammit Mr B! You did it again - beautiful, breathtaking, gentle, divine!!!!

... the love apple of ancients

Of Asian origins, this is no humble fruit ... it adds a delicious and almost fudgy decadence to dishes. In ancient Greece it was used as a ritual offering at weddings, in honour of our dear Aphrodite, Goddess of Love. Aristophanes and Ibycus used quinces as a symbol for female breasts in their ancient poems, and was the inspiration of painters such as Antonio Lopez Garcia.

They dined on mince and slices of quince,
Which they ate with a runcible spoon;
And hand in hand on the edge of the sand
They danced by the light of the moon.
~ "The Owl and the Pussycat," by Edward Lear

Almonds have been considered a symbol of fertility since Roman times, and it is said that the aroma of them can quite simply, get a woman quite hot under the collar. I am not sure why this is not something which works on men too .... however if you are a gent preparing a sultry, sumptuous meal for a loved one it seems this is an ingredient to include.

It has been said that Alexandre Dumas (that most romantic of novelists – responsible for the classic “The Count of Monte Christo”) dined on almond soup, before a romantic interlude with his mistress. And Delilah reportedly feed them to Samson .... so my reasoning goes – use them – if for no other reason that the fact that they are really healthy – they help lower cholesterol (in moderation), are an excellent source of fibre and Vitamin E ... when ever did sexy get to be this healthy

I hear you say it ... well what is so special about ice-cream ... quite simply this sauce ... it takes a little planning because you need to start making it two days ahead of time ... but it is well worth the effort and is really sublime

1 punnet fresh strawberries (only the brightest and prettiest will do)
1 teaspoon coarse black cracked pepper
4 tablespoons sugar
5 mls butter

On day one: cut the strawberries in half, place in a saucepan, add the pepper, pour the sugar over the top, cover with saucepan lid, and set aside, in a cool place (but not the fridge) and away from ants and such ...
On day two: the strawberries will have generated their own syrup, so now all you do is bring the pan to the boil slowly and stirring gently, allow to boil for 5 minutes at a low temperature and then stir in the butter, allow to melt giving it a glossy sheen. Set aside, allow to cool and refrigerate.
On the day: simply serve with lashings of yummy, good quality ice cream.

Prep time : around 30 minutes

2 Chicken Breast Fillets
110g risoni, cooked, drained and cooled
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, crushed
160 mls cream
¼ teaspoon chilli
60 g cherry tomatoes, halved
100g mushrooms sliced
15 mls sherry
Salt and pepper to taste
1 generous bunch asparagus, blanched

Season you chicken breasts with your favourite herbs, salt and pepper.
Heat a frying pan with a dash of oil, and fry off to seal, then lower heat and cook until the chicken is tender and cooked through.
Remove from the pan, and set aside in the oven or a warm place so it does not get cold.
Using the same pan (so none of the flavour is lost) heat the olive oil, and add the onion, sautéing over a low heat until it is soft and beginning to turn golden, add the garlic and stir through. Add the sliced mushrooms and cook for 2 – 3 minutes. Add the cream, chilli and seasoning, the sherry and allow simmering for a minute or two, adding the cooked risoni and cherry tomatoes, and cooking over a low heat until hot through.
To serve plate the risoni, top with the grilled chicken breast and steamed asparagus.

Prep time: about 20 minutes

¾ cup couscous
¾ cup boiling water
30 mls lemon juice
30 mls olive oil
2.5 mls ground cumin
2 spring onions, finely sliced
½ cup dates, pitted and chopped
¼ cup fresh mint, finely chopped
Salt and coarse ground black pepper to taste
250 g haloumi cheese, thickly sliced
½ cup roasted almonds, chopped
1 small carrot, peeled and grated

Combine the couscous and boiling water in a heat proof bowl, cover and set aside for 5 minutes until the liquid is absorbed. Fluff with a fork to separate the grains.
Combine the lemon juice, olive oil and cumin in a small bowl and mix well.
Add the dates, spring onions and mint to the liquid and then stir through the couscous, adjusting the seasoning with salt and black pepper as required (remember the haloumi will usually be quite salty so only a little will be needed)
Heat a heavy bottomed frying pan, and grill the haloumi cheese until golden brown on both sides.
Divide the couscous onto the two serving plates, top with the freshly grilled haloumi and then sprinkle with the roasted almonds and top with the grated carrot.