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Start Gardening!

By Tina Passat.

Gardening really isn't all that difficult. Don't be put off by the size the job, just take it slowly and methodically, the rewards can be quite spectacular and satisfying. "Green fingers" really don't exist. It is a case of knowing what you're doing. Go on, have a go! and with a little bit of help from me, you will be surprised at the result.

*Always choose your tools carefully, cheap is not necessary the best. Believe me I know, the times I’ve taken my "other half shopping and he’s looked at the price"!!!

*Make a list before you go to the shop. I hate lists but shopping ones are ok with me!

*When choosing tools look for the strongest such as stainless steel, well made handles and durability, you want it to last. A bit like our men!!!!

*When you have your shiny new tools make sure they stay shiny, oil, clean and keep in a dry place. A sign of a good gardener are the tools she uses.

*When the tools are in place next comes the vain items, gloves for those of us who hate worms and creepy crawlies, knee pad for bad back suffers among us, basically anything that make life a bit easier.

*Next, the best bit shopping for the plants, now I have been to a lot nurseries, some good, some not so good, here are few things to look out for.:-

2.Look at the condition of the plant, see if they water regularly, so many of the big stores that don’t specialise in plants have the staff to look after the them, you will get to know these places.

3."Pot bound" if you are not familiar with this word think of like being stuck in one place too long. Signs to look out for are roots coming out from the bottom of the pot, and no soil just roots.

5.Always read the label, max height and spread is important when you have limited space. So many of us buy on impulse, one day a petite flower next day - a Triffid!!

Brading Horticultural Show has won the Isle of Wight Horticultural Association " Thornbury Memorial Cup" for the best presented Horticultural Show in 2004

Thorbury Cup

The Show being Judged. They wern't half fussy.

An example of the standard of entries in the show.

We also have won the Isle of Wight Horticultural Show "Lady Seeley" Cup for winning collection of fruit, flowers and vegetables.

On St George's Day (April 23rd) we have a garden at a table top sale, of which more details later. Anybody who would like to have a stall is welcome at £5 for a table. Plants, Tools, Books et al.

Cooking by "Gilly" (Gillys tea rooms.)

"Cooking is an exact science, spiced with invention, imagination, art and skill, together with plain common sense". anon.

The reward of good cooking is satisfaction and feeling of accomplishment. Especially so when your "victims " stuff themselves with your products to the point of sicknes.

The secret of good cooking is to treat it as science, don't just "chuck it and chance it", when doing something different make notes on the stages and amounts, then if all that you're doing turns out successful, you’ll know how you did it. Make notes and be exact with your measuring. When adapting recipes to suit your preferences keep notes in the cookery book or recipe folder.

Regard this as your workshop, keep it clean and tidy, as untidiness will affect on your work.

Animals and kids should not be welcome while you are cooking on the grounds of cross contamination and safety. Simple precautions will make your products safe to eat. There are many leaflets on the subject from your local Council Health and Safety department.

Keep your knives sharp, as not only does this policy make cutting easier but believe it or not sharp knives are less dangerous than blunt ones. Good quality equipment, although more expensive. work out cheaper in the long run. Saucepans and frying pans are much better having a solid thick base. When lifting one, if it’s heavy, it should be good, light ones will warp and burn easily.

Try and avoid if you can, plastic handles on tools that will be used on or near your stove. For instance, a ladle left in a saucepan with the handle sticking over the side can get very hot or even melt and if you grab it you may end up with severe burns, as melted plastic tends to stick. A jam thermometer and a roasting thermometer can be very useful. The list is endless but if you buy sensibly the rewards are great.

We had wood, then that was no good, then plastic - all the rage, until a few scientists reported that plastic tended to have more "bugs" on its surface than wood, so it seems that wood is in favour again!

Never stand when you can sit. Not always convenient, but standing can play hell with legs and back if remaining in one position for too long. The height of your seat is important. You mustn't be seated too low or you will end up with back ache. This particularly applies when "rolling" pastry.

Sauces and gravies play an important role in cooking. The most simplest of foods can be enhanced by a good tasty gravy. Sauces are simple to make and the basic recipes for each kind can be altered to compliment your meal, whether it be meat, fish, meatless (vegetarian), even eggs, and of course puddings.

The secret of these sauces is not to make them too thick by using to much flour, and to beat them well and give them a good boil after they have thickened.

The base of these sauces is a ROUX, (pron. "Roo") a combination of fat & flour, to which liquid and many flavourings may be added.

2ozs (55 gm) fat, dripping, lard, butter, margarine or oil, depending on taste and the dish that is being made. Combined with 2oz ( 55 gm ) Plain flour, and 1 pint liquid, - milk, stock or water will give a thick coating sauce.

The addition of ½ to1 pint more of liquid, added a little at a time will give a pouring sauce. If using milk for a savoury dish spike a small onion with a bay leaf pinned to onion with 2 cloves and boil in the milk, leave to infuse for ½ an hour, reheat strain and use.

A tip here is that as the sauce cools it will thicken. so keep this in mind if you are making in advance. Flour based sauces can be frozen.

Roux can determine the colour of your sauce. For white sauces, do not allow the flour to colour at all, for a pale sauce allow the roux to colour slightly by cooking it a little longer.(blond) And a brown roux can be made by really frying the flour till it gives off a nutty smell, and is decidedly brown, it should NOT be burnt though as this will give a very bitter flavour. Dripping or lard can be used if for savoury dishes.

To make the roux, melt fat in saucepan then add the flour and mix in well. Gently cook over a low heat stirring frequently remembering if a white sauce is needed do not allow to colour at all, continue stirring over a moderate until desired colour is reached. Cool the roux before adding hot liquid, or use hot roux with cold liquid.

Add the liquid a little at a time, gently stirring all the time, over a low heat till it is all incorporated.. Do remember to stir constantly or sauce will stick to bottom of pan and burn. If the sauce does turn lumpy, pass through a strainer.

Another way of thickening a sauce is with a "beurre-manie", equal quantities of butter and flour made into a paste and then whisked, a little knob at a time, into the boiling liquid. As the butter melts the flour is evenly distributed through the sauce, thickening the liquid without lumps being formed. This method is useful if you’ve got soup or stew that is a bit "thin".

Cornflour and arrowroot are also useful for thickening. The powder is mixed with cold water, milk or stock (slaked) to a smooth paste then added to hot liquid and cooked for a few minutes till thick.

½ pint / 290ml milk, 1 small or piece of onion,1 clove, parsley stalks if available, 1 bay leaf. 1oz / 30g butter, ¾ oz / 20g plain flour, salt and pepper. Place all the seasonings in the milk and slowly bring to simmering point. take off the heat and infuse for a while (up to ½ an hour).Melt ¾ of the butter in saucepan, stir in the flour and stir over heat for 1 minute. Remove from the heat and add the strained liquid and mix well.. Return to the heat and whisk continuously till boiling. Add the remaining butter and beat well (to make sauce shiny). Simmer stirring well for 3 minutes. Season to taste with salt and pepper.

¾ oz / 20g butter, ¾ oz / 20g. plain flour, a pinch of dry mustard, and a pinch of cayenne pepper, ½ pint milk, 2oz / 55g. strong cheddar cheese, ½ oz parmesan optional. Salt and black pepper. Method as for Bechamel see above, adding mustard and cayenne with the flour. Add the cheese after the final boiling . Do not re-boil after the cheese has been added-season to taste.

½ pint / 290ml milk,1 slice of onion, a good handful of fresh parsley, 4 black peppercorns, 1 bay leaf, Strip leaves off stalks and infuse stalks in the milk, Make sauce as for Bechamel Just before serving stir in the finely chopped parsley leaves. Serve immediately.

Basic sauce 300ml milk, 5g cornflour, Seasoning to taste. Make a paste by mixing a little of the cold milk into the cornflour in a saucepan. Stir in the remaining cold milk making sure there are no lumps. Bring slowly to the boil stirring all the time. Continue to cook for 2 to 3 minutes until the sauce has thickened. Cheese, add 100g / grated cheese and 1 tablespoon gluten free Dijon mustard to the basic sauce stirring until the cheese melts. Good with chicken or vegetable dishes. Parsley, add a handful of chopped fresh parsley just before serving. Good with fish. Lemon, use a little less milk, add juice and a little rind of 1 lemon as sauce begins to thicken. Good with fish or vegetables. Caper, add 2 tablespoons chopped capers just before serving Good with fish or chicken. Onion, fry a little chopped onion in a little butter until transparent. Mix into white sauce. Good with vegetables especially cauliflower or courgettes.

White sauce (with stock) ½ pint 20 CHO 325 Cals and B¾chamel (with Milk)35CHO and 520 Cals, 1oz plain flour, 1oz butter / margarine , ½ pint liquid. Follow the recipes above for basic sauces

Lift the meat from the roasting tin and keep it hot. Pour off the fat, leaving the juices in the pan. Reserve 1 tablespoon fat for each ½ pint of gravy required, and leave in the pan, Sprinkle in and mix smoothly 1 or 2 tablespoons plain flour for each ½ pint gravy depending on thickness desired. Heat stirring all the time for two to three minutes. Add the required amount of stock or vegetable water. Bring to the boil stirring all the time and boil for another two to three minutes, taste, season well (add stock cube if needed) and a little gravy browning if desired.

Lift meat from roasting tin and keep hot. Pour off the fat, leaving the juices in the pan. Add 1 cupful of stock or vegetable water. Stir well rubbing down any bits sticking to the sides and bottom of the tin. Season to taste, serve very hot in gravy boat.

4 servings each serving negligible CHO. 47 Cals, 15g / ½ oz gravy mix, ½ pint water. 1 stock cube. Blend the gravy mix (Bisto!)with a little water. After removing the meat from the roasting pan, pour off any excess fat leaving all the meat juices behind. Add the remaining water to the roasting tin, crumble in the stock cube and bring to the boil. Withdraw from the heat, add the gravy mix and return to the boil, stirring all the time.

If using boiled meats use the stock instead of water, after removing the fat from the top of the stock. Use a little cornflour or arrowroot to thicken..

4 table spoons oil, small carrot diced. 1 small onion diced stick celery diced. 2 teaspoon plain flour.(browned)70ml / 1 pint brown stock. ½ teaspoon tomato puree & few mushroom stalks, 1 bouquet garni ( 2" stick celery 2 bay leaves, parsley stalks, blade mace tied together with thin string. or can be obtained in little bags (like "T" Bags) from supermarkets / health stores).

Heat the oil in large saucepan, add the vegetables and fry till they begin to soften.

Stir in the flour and continue to cook slowly stirring occasionally, scraping the bottom of the pan to loosen the sediment. Cook to a good russet brown colour. Remove from the heat and add ¾ of the stock, the tomato puree, mushroom stalks and bouquet garni.

Return to heat, bring to the boil and simmer for 30 minutes. Skim twice to remove any scum: by adding a splash of cold stock to the boiling liquid to help bring the scum and fat to the surface. Tilting the pan slightly, skim the surface with a large metal spoon.

Strain before use. Any cooked vegetable left (remove bouquet garni) can be pureed, added to some stock for a tasty soup.

This recipe produces a delicious basic tomato sauce that can be served either hot or cold. The quantity given here serves 4 / 6 people.(800ml). 1 tablespoon oil, preferably olive. 1 peeled and chopped onion. 1 kilo ripe tomatoes or 14oz tin of chopped tomatoes. 2 peeled and crushed cloves garlic. 2 chopped sticks celery. 2 bay leaves. 1 level teaspoon sugar. salt and pepper.

Heat oil in a saucepan over a moderate heat. add onion and soften in the oil for a few minutes. Add tomatoes, garlic, bay leaves and seasonings. Bring slowly to the boil, and stew gently for around 30 minutes. The mixture should look well cooked and pulpy. Remove the bay leaves, and process or sieve to remove skin and pips.

1 kilo /2lb. Chicken carcass or shin of beef plus some beef bones, 1 stalk celery and1 carrot, 1 medium onion outer leaves only removed. 2/3 sprigs fresh parsley,bay leaf. 4 peppercorns crushed / 5 pints water.

Rinse bones and chop if necessary and put in a large heavy saucepan, chop celery and carrot and add to saucepan with other ingredients. Cover with cold water and bring slowly to the boil removing any scum that rises with a slotted spoon. Lower heat and simmer gently for 1 ½ hours or so. Strain the stock and cool quickly, Refrigerate, when really cold lift fat from surface. This can now be divided into convenient amounts and frozen.

Bring 1 ½ pints stock to the boil, add 2 tablespoons tiny pasta for soup, and simmer till pasta is cooked. Add 1 teaspoon chopped parsley, a little well chopped red or green pepper nad 2 teaspoons dry sherry. Serve with grated parmesan cheese. Serves 2.

700g 1 ½ lb middle or best end neck of lamb. 50g / 2oz plain flour. 1x 1.25 ml. / ¼ teaspoon salt.

Ground black pepper. 25g / 1oz cooking fat. 3 leeks coarsely sliced. 396 / 14oz tin chopped tomatoes. Drain and reserve juice. 300ml / ½ pint water or stock. Add a lamb stock cube if using water. 1x15ml / 1 tablespoon tomato puree. ½ teaspoon dried thyme. 2 x 5ml / 2 teaspoons mixed herbs.

Toss lamb in flour seasoned with salt and pepper. Melt dripping, lard or margarine in a large pan and fry the lamb on all sides to brown. Place in a casserole dish. Fry leeks gently for 3 to 4 minutes and put in the casserole with the drained tomatoes. Add remaining flour to the fat in the pan and cook for 1 minute, stir in puree, herbs, stock and tomato juice. Bring to the boil, taste and season. Pour over lamb. Cover and cook in oven for 2 hours. Taste and adjust seasoning before serving.

Basic white sauce with sugar to taste with added brandy / sherry etc. add wine glass of chosen booze while hot, do not boil again. Peppermint add few drops peppermint essence and drop of green clouring, orange / lemon grated rind and juice of fruit added after boiling.

Whisk the egg yolk with the sugar add the flour and beat well. Heat the milk and bring slowly to the boil, pour onto the egg mixture. Mix well and return to the pan.

Bring gently to the boil stirring all the time, allow to thicken. Pour into a cold bowl and add 2 drops vanilla stir in. Cover with cling wrap.

2 tablespoons brandy. 110g / 4 oz BUTTER. 55g / 2oz demerara sugar. 2 x 15ml / tablespoons double cream. Put all ingredients in saucepan, heat till melted over a gentle heat. Bring to the boil and allow to thicken slightly.

Put chocolate, butter, and water in a heatproof bowl set over not in a saucepan of simmering water, leave until melted. Then stir to combine. When cold this will set but will not be crunchy so is thegood for topping cakes, profiteroles and eclairs.

Part of the pride and fascination of collecting and owning antiques is being able to recognise that which is under a layer of dirt and being able to orchestrate the sympathetic renovation of old and elderly pieces.

This holds good for clocks and watches in particular as so many old and elderly timepieces were cast out by our parents and grandparents as being not worth repairing or restoration. This, in their day, held more than an element of truth. Nowadays of course, things are beginning to be quite different. So, what then should one collect if our interest lies in horology? Regretfully the really valuable clocks and watches have been recognised as such and therefore attract prices that reflect this. However having said that, there are many elderly watches and clocks that are nearing antique status whose future values fully justify the expense of restoration.

These pictures show two types of clock which are fairly cheap to buy, not too expensive to restore, which will look good on any mantelpiece, and their value can only increase!

For those among us who are new to horology, would like to own a mechanical clock and watch and are a little uncertain as to maintenance and installation. Providing that the following few simple guidelines are observed this should be an easy matter.:-

When purchasing the clock or watch of your choice, the price is of secondary importance. That is to say, if you can afford it and you want it, that is good enough. What is important is the state of the case and movement. Check that there are no bits missing from the case, wind the clock to check the main springs are not broken, see if the clock strikes or chimes correctly and listen to see whether the clock is ticking fast (tripping, this it will do if healthy and the pendulum is not attached). Finally make sure you have the pendulum.

In the case of watches, open the back if possible or listen to see whether the balance swings and wind to see if the main spring is OK. There is now a fair chance that your chosen item can be restored at reasonable cost. Please remember that there are only two states that you buy a watch or clock in. The first is "fully guaranteed", the second is, if you cannot get "fully guaranteed", you ignore assurances that it "goes all right" and assume that repairs are needed and adjust your offer accordingly.

Unless you really know what you're doing, leave the movement alone. No WD 40, oil, paraffin etc. or undue force, the use of these will cause you more problems than they solve.