The Big Barmouth Knit 2013 in aid of Wales Air Ambulance & the RNLI

The Big Barmouth Knit 2013 in aid of Wales Air Ambulance & the RNLI.  

To raise money for two very valuable resources which are used daily throughout Wales, with your help, we are going to knit an epic, super-length scarf for our friend on the beach, Bermo Moai.

Doesn't he look cold and lonely just stood there.... naked?

So how do we join in?

Grab your knitting needles and crochet hooks and get knitting or crocheting!

Please ensure the knitted or crocheted squares are 6” square (or as close as you can get!) so we can make the scarf as beautiful and seamless as possible!  Any colour and type of yarn is fine!

Then, please send your completed square(s) to:

THE BIG BARMOUTH KNIT

c/o Crystal House Hotel

19 Marine Parade

Barmouth

LL42 1NA

You can donate just one square if you like, but the more squares the merrier!  The aim is to make a super-long scarf to help keep Bermo Moai warm(er!) than he is!  The grand dressing ceremony will take place on Easter Monday (1^st April) 2013 at 2pm... please be assured this is not an April Fool!

All squares must be received at the address above by Monday 18^th March 2013 to be included and to enable the final stitching to take place.

Please pop a note in the envelope with your email address on if you wish to receive an email acknowledgement of your contribution.

Great, so how are you raising money for the Wales Air Ambulance and the RNLI?

Once all the squares have been received and stitched together, we will measure the total length of the scarf (to the nearest inch) and  the person who has guessed the correct length will win 1/3 of the total amount raised with the remaining 2/3 being split equally between the Wales Air Ambulance and the RNLI.

Anyone can buy a “guess” at the (laid out not stretched) length of the scarf for £1... more than 1 person can guess the same number of inches – the prize in this case will be split equally between the winners.  There will be a PayPal account available for anyone outside of the area to donate and have a go! 

The competition will go live via the Katie Cupcake Cymru Facebook page once all of the squares have been received and stitched together – we will give you ONE clue as to what the length is... the total weight of the scarf! 

The official measuring will be verified by an independent adjudicator and the winner announced at the dressing ceremony.  In the event of more than one person correctly guessing the total length of the scarf, the winner’s prize fund will be split between the number of correct guessers.

Following the official photographs, the scarf will be donated to a local animal rescue centre to provide snuggly blankets for the animals they care for.

Please share this post to help us raise lots of funds for charities essential for the safety of everyone out there.  Following the recent floods, the RNLI and the Wales Air Ambulance have been involved in many rescue situations - and not just for families living by the sea.

Anyone all over the UK (and worldwide!) can get involved so let's get this on everyone's news feed!  Ready, steady, GO!

EDIT 29th Jan 3pm: 
We've had a suggestion to offer a prize for the winner(s) so that the charities can recieve all of the money raised.  So if anyone can offer a prize to this great cause, it would be gladly welcomed.  Please comment below and and I will be in touch, or alternatively email me at katiebeech71@hotmail.com.  Many thanks x 

Silent Sunday 28th January 2013

Fried rice with garlic and ham - Recommended Recipe!

Fried rice with garlic and ham - serves 1, preparation 20 minutes.

Ingredients
50g long grain or basmati rice
1tbsp sunflower oil
1/2 small onion, chopped
1 small garlic clove, crushed
1 slice ham, roughly chopped
2 tbsp frozen peas
1 spring onion, trimmed and finely chopped
Pinch hot chilli powder
1 meduim egg, beaten
dash of light soy sauce
fresh coriander, to garnish

Method

1. Cook the rice according to the packet instructions.  Drain, rinse and cool quickly.
2. Heat the oil in a wok or large frying pan over a high heat.  Add the onion and stir fry for 1 min, then add the garlic and cook for another minute.
3. Add the ham and peas and fry for a minute, then add the rice and cook for 3 minutes.  Toss in the spring onion and chilli powder and fry for 1 minute.  Add the egg and stir fry for another minute.  Finally stir in the soy sauce.  Garnish with chopped coriander.

Per serving - 430 kcal, 48g carbohydrate, 18g fat, 4g saturated fat, no added sugar.

Source - Asda instore magazine.

Finger-licking chicken wings - Recommended Recipe!

Finger-licking chicken wings - serves 4.

Ingredients

1 tbsp olive oil
1 small onion, very finely chopped
2 garlic cloves, crushed
2 tbsp clear honey
4 tbsp tomato ketchup
4 tbsp Worcestershire sauce
2 tsp English mustard
2 tsp Tabasco sauce
8 chicken wings, tips removed
2 tbsp flour, seasoned with salt and pepper

Method

1. Preheat the oven to 200C/Gas 6/fan 180C.  Heat the oil in a small pan and cook the onion and the garlic for 3-4 mins until softened.  Stir in the honey, ketchup, Worcestershire sauce, mustard and Tabasco sauce and simmer the mixture very gently for a minute or so.
2. Dust the chicken in the seasoned flour then brush liberally with the sauce.  Place on a baking sheet and roast for 30 minutes until well browned and cooked through.  Transfer to a serving plate and keep those napkins handy, or just lick those fingers!

Source - unknown.

Pasta peperonata - Recommended Recipe!

Pasta peperonata - serves 4.

Ingredients
2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
extra virgin olive oil
sea salt and freshly ground black pepper
2 red onions, peeled and finely sliced
2 cloves of garlic, peeled and grated
2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
2 tsbp red wine vinegar or balsamic vinegar
2 handfuls of grated parmesan cheese
2 heaped tbsp mascarpone cheese or creme fraiche (optional)
455g/1lb rigatoni, penne or spaghetti

Method

1. Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper.  Place a lid on, and cook slowly for 15 mins until softened.  Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
2. Add the onions and cook for a further 20 mins.  Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan.  Cook for about 3 mins more.  Have a little taste, and season with a bit more salt and pepper.
3. Add the vinegar - it will sizzle away, so give everything a good toss.  Then add one handful of the grated parmesan and the mascarpone or creme fraiche (if using) and turn the heat down to minimum while you cook the pasta.
4. Meanwhile, put a large pot of salted water on to boil.  Add the pasta to the boiling water and cook according to the pack instructions.  When cooked, drain in a colander, reserving some of the cooking water.
5. Put the peppers, pasta and parsley leaves into a warmed bowl.  Give them a good toss together, then add a little of the pasta cooking water and a few good glugs of extra virgin olive oil to coat the pasta nicely.  Serve straight away, sprinkled with the rest of the parmesan.

Source - unknown.

Quick and Easy "hidden veg" Spaghetti Bolognese

Sometimes it's quite difficult to get your little (and big!) ones to eat the recommended 5 portions of vegetables and fruit per day.  I've never really struggled with my son as he will eat basically anything - except for chips, but that's no hardship!

My daughter, however, can be very fussy - apparently she takes after me but I can't see it really.... !  So anyway, this is how we sneak extra vegetables into our spaghetti Bolognese.

Ingredients
500g minced beef (or lamb) as lean as possible
1 onion, very finely chopped or grated
2 cloves of garlic, crushed
2 carrots, very finely chopped or grated
50g ish of mushrooms, wiped and chopped as small as possible
1 red pepper, deseeded and finely diced
2 tins of chopped plum tomatoes
2 tbsp tomato puree
1 tsp paprika
1/2 tsp chilli powder
 Salt & freshly ground black pepper to taste
approx 300g pasta - spaghetti or penne is best (but my daughter does like "butterflies!)
Grated cheese to sprinkle on top if required

1. Fry the mince until browned in a large frying pan - I don't use oil, just start on a lower heat to allow some of the fat to escape from the meat, then there's enough to fry in.  Add the onion and garlic and fry for a couple of minutes more.
2. Add the carrots, mushrooms, red pepper, tomatoes, tomato puree, paprika and chilli powder and mix well.
3. Simmer for 25-30 minutes until all the veg is soft and "disappeared"!  Add salt and black pepper to taste.
4. While the sauce is simmering, cook the pasta and grate the cheese.
5. Serve and enjoy with a green side salad!

There are 5 different vegetables in this recipe, excluding the salad, so a great boost for your vegetable intake.  Grating the veg is the best way to make them disappear - just mind your fingers though!

For the fruit side of things, in order to get my children to try different fruits, we like to experiment by making fruit kebabs.  Just buy a variety of fruits (most supermarkets stock a good and ever-changing reasonably priced exotic fruits) and let them choose, try and make fruit kebabs on cocktail sticks (make sure you supervise little ones with the cocktail sticks).  As a treat, you can drizzle with chocolate sauce and serve with ice cream!  Enjoy!

I am entering this recipe into Mummys Little Peeps healthy eating competition in attempt to win a £50 Sainsbury's voucher.

Saucy chicken and spring vegetables - Recommended Recipe!

Saucy chicken and spring vegetables - serves 2, ready in 20-25 minutes

Ingredients
2 chicken breasts. skin on
1 tbsp olive oil
200g/8oz baby new potatoes, thinly sliced
500ml/18floz chicken stock
200g pack of mixed spring veg (broccoli, peas, broad beans and sliced courgette)
2 tbsp creme fraiche
handful of tarragon leaves, roughly chopped

Method

1. Fry the chicken in the oil in a wide pan for 5 mins on each side.  Throw in the potatoes and stir to coat.  Pour over the chicken stock, cover and simmer for 10 minutes until the potatoes are almost cooked through.
2. Remove the lid and turn the heat to high.  Boil the stock down until it just coats the bottom of the pan.  Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
3. Stir in the creme fraiche to make a creamy sauce, season with salt and pepper, if you want, and then add the tarragon.  Serve straight from the pan.

Make it tangy... For a mustardy sauce, stir 1 tbsp of wholegrain mustard in with the creme fraiche.  Use 1 tbsp dried tarragon instead of fresh.

Per serving - 386 kcal, 38g protein, 23g carbohydrate, 16g fat, 6g saturated fat, 3g fibre, 1.5g salt, no added sugar.

Source - BBC Good Food magazine.