The Ultimate Brownie Recipe

I'm a tough crowd when it comes to brownies. They have to be extremely chocolatey, moist, squidgy and rich, or what's the point? Shop-bought brownies are usually dry, heavy and disappointing, and many homemade ones are just as bad. I had never baked brownies before as I'd eaten so many rubbish ones that I thought it was inevitable that they turned out dry and flavourless unless you added huge amounts of oil. Then I discovered that there was a secret ingredient you could add to your brownie mixture in place of oil. It retained the rich, moist texture oil provides while also lightening the calories and fat:

I located a few mayo-brownie recipes online but all used full-fat mayonnaise. I only had Hellmann's Light in the fridge so tried that and it worked just fine, plus, it lightened the calories and fat even further. By the way, did you know Hellmann's only use free-range eggs in their mayo and have done for the past few years?

These brownies are among the best I've ever tasted. If you like your brownies rich, gooey, dense and chocolatey, this is the recipe for you!

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Ultimate Brownie Recipe, adapted from this one

Ingredients

Makes 24 brownie bites or 12 large brownies

• 85g dark chocolate (70% cocoa solids), broken into small pieces
• 85g plain flour
• 25g cocoa powder
• 1/4 tsp bicarbonate of soda
• 100g caster sugar
• 40g light muscovado sugar
• 1 tsp vanilla extract
• 1 medium free-range egg
• 2 tbsp buttermilk (I made my own substitute with semi-skimmed milk and a squirt of lemon juice)
• 100g light mayonnaise
• Handful of chocolate chips (optional)

Method

1. Heat oven to Gas Mark 4/180C. Melt the chopped chocolate in a large bowl over a pan of hot water, stirring occasionally and being careful not to over-heat as the chocolate will go gritty. Once it's melted, leave it to cool slightly.

2. Line the base of a square cake tin with baking parchment  and lightly grease the sides. Add the caster and muscovado sugars to the melted chocolate and stir in with a wooden spoon. Add the vanilla extract and buttermilk and one tablespoon of warm water. Beat in the egg then gently stir in the mayonnaise. Finally, add the flour, cocoa powder and bicarbonate of soda. Gently fold in until well combined. Add the chocolate chips if using and gently stir in.

3. Pour the mixture into the tin, gently spreading it into the corners. Bake for 30 minutes or until a skewer inserted in the middle comes out clean with a few chocolatey crumbs stuck to it.

4. Leave to cool then tip out onto a large plate and slice into the desired number of squares. The brownies will keep for three days in an airtight container...if they last that long.

Jenny
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The hunt for cruelty-free sheep wool

Just because I'm incapable of writing about animals without a super-cute picture

In my early days of crocheting I had the vague idea that, despite being a vegetarian and animal lover, using wool from sheep was OK as the sheep weren't harmed.  I imagined them roaming around the countryside freely (like the sheep you see all over the mountains of North Wales and the Lake District), being rounded up for a haircut once every few months, then happily ambling back off for a bit of grazing.  

Of course, when I think about it now, it seems really naive to have ever thought that an industry as huge as the global wool industry would be this humane.  At the time, I just didn't really put that much thought into it, but as soon as I did, I stopped buying sheep wool.

I don't have a problem with wearing wool from animals at all, but I do have a very big problem with the way commercial wool is obtained.  If you want to read up on the treatment of sheep in the wool industry, the Vegetarian Society is a good place to start.  Peta also have some useful info.  

I try not to bring upsetting facts into this blog, partly because I hate having distressing images and information sprung upon me without warning and partly because I believe people should find out things for themselves and make decisions within their own moral framework.  I do think at the very least, however, we should be aware of what we're wearing or crafting with.

Briefly:

• 70% of the wool used in clothing comes from Australia, where the practice of mulesing is still common

• Around one third of UK wool is skin wool, taken from slaughtered sheep, mainly lambs.

It was an easy decision for me to stop buying wool as there was no way of telling where it came from or how it was obtained.  Although there are plenty of alternatives out there, I've been looking for cruelty-free sheep wool for a couple of years now and it's depressingly difficult to find.  I am sure there must be plenty of specialist independent companies, humanely shearing their sheep and giving them the best possible life, but I've only found a handful.  I'm personally not comfortable using wool from sheep destined for the plate, so I've left out suppliers whose sheep fit into this category but I know there are many British farmers out there who give their flocks a good life before slaughter.

If you want to dress and craft cruelty-free, here are some of the options:

Cruelty-free wool

Based in Wisconsin, Homestead Wool  sell dyed/undyed/spun/unspun wool, refer to their sanctuary as a 'retirement village' and introduce you to all their animals.  Can I just say, I LOVE this website?

Insouciant Hair are another US company who sell yarns from rescue sheep.

Selling yarns via etsy, Wild Wool Farm not only allows you to see pictures of the sheep or goat your wool has come from, but also to 'adopt' them for a month.

The Farm Animal Sanctuary, based in Worcestershire, sells fleeces from rescue sheep ready to be spun into yarn.  This really appeals to me but I haven't got a clue how to start with spinning....one day maybe...

Finally, they don't sell yarn, or house sheep, but I came across The Goat Sanctuary during my research and had to mention them!  I'd never heard of this place before but it's now on my list of places-to-visit-on-a-random-Saturday (if my poor, long-suffering boyfriend agrees).

Clothes

I haven't bought anything from here personally, but Izzy Lane is proof that it is possible to run a successful business based on compassion for animals.  The sheep in Izzy Lane's flocks live out their natural lives in a sanctuary, cared for by shepherd Ernest.

The same flocks also provide wool for The North Circular.  While their handknitted goods are way out of my price range, I admire the ethos behind the company and think it's great that they've received so much press attention.

Alternatives to sheep wool

All yarn stores and craft shops will carry alternatives to sheep wool.  Here are the most common:

Cotton

Cotton is great for crocheters and I use it for a variety of projects.  It's smooth, strong and available in every colour imaginable so it's brilliant for home decor and accessories.

Tencel

Tencel is made from wood pulp and is fully bio-degradable.  It's wearable, drapes nicely and is generally considered more environmentally friendly than other materials.  It's also said to be “soft as silk, strong as polyester, cool as linen, warm as wool, and as absorbent as cotton", quite an endorsement!

Bamboo

I love working with bamboo yarn but it can be hard to find yarn which doesn't also contain wool from animals.  When I do find 100% bamboo, or a bamboo/cotton mix, I snap it up!  Bamboo is gradually becoming more popular and easier to find.  The picture below is of a bamboo/tencel mix and shows the lovely sheen natural fibres can produce:

Bamboo/tencel mix from Etsy

Linen

Linen is made from flax and when knitted or crocheted can make really luxurious clothes and accessories. Linen usually becomes softer the more it is worn making it ideal for cardigans and jumpers.

Synthetics

Aah, the knitter's enemy.  Acrylic, nylon and polyester yarns can be bought from around 99p a ball and can be very unpleasant to work with if you buy the really nasty stuff.  There are some decent synthetic yarns on the market, however, so don't be put off.  A lot of big, chunky acrylics can be really soft and enjoyable to work with, giving a great end result.  Similarly, some of the pastel coloured acrylics meant for baby clothes are lovely and soft.  When buying synthetics, it's generally best to buy in person so you can see what the yarn looks like close up and avoid that horrible cheap look!

Banana yarn

Banana yarn has similar properties to silk and is often dyed in an array of vibrant colours.  It can look really dazzling and many banana yarns have a luxurious sheen making them a great choice for a statement scarf or accessory.

Banana yarn image from Pinterest

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While I'm happy with my cotton and bamboo most of the time, I would like to have more options when it comes to cruelty-free wool.  I'd love to buy wool knowing it came from a happy, well-looked after sheep who was humanely sheared and wasn't going to be sent off to slaughter.  If you know of, or come across, any companies or individuals who sell cruelty-free wool, please let me know!

Jenny

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Sweet potato and caramelised onion soup

I made this the other day and several people on Twitter asked for the recipe.  As I'm always happy to spread the joy of the humble bowl of soup, here it is:

(apologies for the photo quality; I wasn't planning on writing this up!)

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Makes 4 bowls

1 tbsp olive oil
400g sweet potato, peeled and cubed
Two onions, sliced
Two large carrots, peeled and chopped
3 cloves garlic, finely chopped
2 tsp garam masala (or mild - medium curry powder will do)
1.5 tsp ground cumin
1 pint vegetable stock
Black pepper to season
3 cloves garlic, finely chopped

Heat the oil in a large saucepan and add the onions. Cook over a low heat, stirring occasionally until they are soft and starting to caramelise. Add the garlic, cumin and garam masala and cook for another couple of minutes. Add the sweet potato, carrots and stock. Cover and simmer for around 30 minutes or until veg is cooked.

Leave to cool then blend. Heat then serve, seasoning with black pepper to taste.

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Delicious, warming, full of vitamins!

Jenny

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Roast Butternut Squash and Goats Cheese Lasagne

My mum showed me how to make vegetable lasagne when I was about 11 or 12 and I've been cooking it exactly the same way ever since.  It became my staple meal during my uni days and I've cooked it repeatedly for friends, housemates, boyfriends and family for years.  

Deciding it was time for a bit of a change, and knowing I had a giant butternut squash in the fridge that I had no immediate plans for, I finally stepped out of my lasagne comfort zone this week and came up with this recipe.  I'd seen butternut squash and goats cheese lasagne recipes around but a lot of them looked way too long winded and excessively fattening so I thought I'd do it my own way.

Lasagne stick-in-the-mud that I am, I had never made one without chopped tomatoes before and I was worried the pasta wouldn't cook properly without all that juice. Indeed, it was a little crisper around the top edge than usual, but this added a nice texture and the rest of the sheets cooked perfectly.  Next time I make it (and there will be a next time, it's delicious), my boyfriend wants to use homemade lasagne sheets for an extra special touch but I'll leave that to him to sort out.

The sweetness of the caramelised onions and the roasted squash is delicious against the creamy goats cheese and salty Parmesan.  I'd seen other recipes adding sugar to the vegetables but I really don't think this is necessary as they're sweet enough already when cooked this way.

I kind of made up the recipe as I went along so some quantities might be a little vague, but that's the great thing about this kind of dish; you can pretty much use whatever quantities of ingredients you happen to have in.  

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Serves 6 - 8

I used two rectangular dishes rather than make one enormous lasagne.

Filling

one butternut squash, peeled, de-seeded and cut into cubes
2 tbsp olive oil
3 - 4 unpeeled garlic cloves
2 finely chopped garlic cloves
2 red onions, sliced
2 red peppers, diced
thyme and sage (finely chopped fresh herbs ideally but dried is fine)
lasagne sheets (enough for three layers)
120g goats cheese

Bechamel sauce

50g butter
50g plain flour
1 pint semi-skimmed milk
dried parsley
50g Parmesan, plus extra for topping (Parmesan is not vegetarian so substitute if necessary. Bookhams do a great veggie alternative)
black pepper

Pre-heat the oven to gas mark 6

Preparing the filling

Toss the butternut squash and a generous scattering of the thyme in 1 tbsp of the oil. Arrange on baking tray in single layer, season with salt and pepper and add the unpeeled garlic cloves to the tray.  Bake for approx 40 minutes, or until squash is tender and starting to brown around edges.  Turn a couple of times during cooking.  When cooked, discard the unpeeled cloves of garlic.

While squash is cooking, heat 1tsbp oil in large frying pan.  Add the red onions and cook over a low heat for around 10 minutes or until they have softened and are starting to caramelise.  Add the red pepper and chopped garlic and cook for another 10 - 15 minutes.  Add sprinkling of sage and thyme.

When the squash is cooked, add this to the pan of onions and peppers and mix in. 

Bechamel sauce

Melt the butter in a saucepan.  Add the flour, stirring over a low heat until well combined and the mixture starts to bubble slightly.  Add one third of the milk, stirring constantly until you have a smooth, thick paste.  Add another third of the milk and repeat as before.  Add the final third, stirring until you have a smooth, thick sauce.  Remove from heat, stir in 50g grated Parmesan (or substitute), add a sprinkling of parsley and season with black pepper.

Assembling the lasagne

Spoon enough bechamel sauce into your lasagne dish to cover the bottom then add a layer of lasagne sheets, making sure the sheets don't overlap.  Add half the vegetable mixture and crumble over 60g of the goats cheese.  Drizzle over some of the bechamel then add a second layer of lasagne sheets.  

Add the second half of the vegetables and another 60g of goats cheese.  Drizzle over a little more bechamel, then add the final layer of lasagne sheets.  

Spread the remaining sauce over the top, scatter with grated Parmesan then bake at in the middle of the oven at gas mark 6 for approx 30  minutes or until top is golden brown and the lasagne is bubbling away.

Serve with green veg or leaves.

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Jenny

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Guilt-free Chunky Chips

I love chips and anything resembling them - fries, wedges, fried potatoes, crispy potato skins, anything - but they can be pretty fattening.  Cooking them this way is quick and will satisfy your cravings for fried carbs without too many calories.  I often make wedges in the oven using the same ingredients, but frying them this way makes them more chip-like.

Lots of my friends are on Weight Watchers at the moment, so I even calculated the WW points for you!   One serving comes in at 8 points, which is a lot less than a similar sized bowl of fries.

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Serves two as a lunch or generous side

600g of medium sized potatoes
1tbsp olive oil

Scrub the potatoes and remove any eyes.  Prick the skins several times with a fork and place on a plate in the microwave.  Cook on full-power for 15 minutes, then turn them all over.  Cook for 10 more minutes then check.  If they're all cooked right through, put them to one side to cool for a few minutes.  If they need longer, cook for a few minutes at a time, checking frequently.

Heat the oil in a frying pan.  Slice each potato in half length-ways, then slice each half length-ways again  so you've got four big chunky chips from each potato.

Place the first batch of chips into the hot pan and leave for a couple of minutes until one side of each is golden brown.  Turn over one chip at a time and leave until the next side is golden brown and then the same for the third sides.

Serve in bowls with a sprinkling of salt and a side of ketchup or BBQ sauce :-)

Jenny

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Turkish Pide recipe (Turkish Pizza!)

I've been holidaying in Turkey on and off since I was 9 and it's one of my favourite countries.  I adore the culture, the people, the scenery, the way of life and, of course, the food.  Turkish is considered one of the world's great cuisines, which often comes as a surprise to people who've never been and think it's all kebabs.  In actual fact, it's a vegetarian's paradise, with tons of meat-free dishes all made with the freshest, most delicious local produce.

I've been staying in the Turquoise Coast town Kalkan for the past 6 years (and am lucky enough to be going twice this year - just 3 months until my first trip, eeeeep!).  Kalkan is famous for its food, and while it's nice to eat a gourmet meal in a luxurious harbourside restaurant, sometimes you just want something simple.  This is where pide comes in.   It's the Turkish version of pizza and it's dirt cheap, with prices starting at a couple of pounds in little family-run lokantas.  It's famous for its distinctive 'slipper' shape and is made with a variety of toppings.  It makes a great lunch when shared between two with a big bowl of salad while on holiday, but in the cold, miserable UK weather, it also works as brilliant winter comfort-food.

I don't pretend to be an expert on pide but I've made it many times and while the homemade version will never be the same as those made under the Mediterranean sun by a chef with decades of experience, it's still delicious!  This is my recipe, adapted from several others and tweaked over the years:

Turkish Pide

(Makes 2 large pide)

1 tsp dried yeast

half tsp sugar

75ml warm water

150g strong white flour (plus extra for dusting)

half tsp salt

4tsp olive oil (plus extra for brushing)

1. Dissolve the yeast in the warm water (follow instructions on packet if necessary) and add the sugar.

2. Sift the flour and salt into a large mixing bowl then gradually add the yeast and sugar mixture and the olive oil, stirring constantly.

3. Knead the mixture for several minutes until all the ingredients are well-combined and you have a soft dough.

4. Cover the bowl in cling-film and leave somewhere warm for approximately one hour, or until the dough has risen and is at least 50% larger. (I put my bowl on top of a radiator cover so it's warm but not too hot.)

The dough before...

...and after

5. When your dough has risen, pre-heat your oven to Gas Mark 7/220C.  Knead the dough for several more minutes then separate into two equal chunks.  Dust your work surface, rolling pin and two baking trays with flour, then roll one piece of dough until you have a long, 'slipper' or 'boat' shape.  Carefully place the pide onto a floured baking tray.  You may find your pide is a really irregular shape so you might want to stretch it and tidy up the shape a little now it's on the tray.  Repeat with the second piece of dough.

6. Add your toppings, leaving a border of approx 2cm of dough all the way round.  Roll/fold these edges up and squeeze all around with your fingers to create a crimped effect.  Brush with a little olive oil and bake for 15-20 minutes, or until the toppings have cooked and the crust is golden brown.  Cut into slices and enjoy, preferably with an ice-cold bottle of Turkish beer!

The tomato topping

You can always buy pizza topping and use that, but it's really quick, easy and tasty to make your own.  I use the following  recipe:

2tsp olive oil

1 medium onion, finely chopped

1 large clove of garlic, finely chopped

400g tin of chopped tomatoes

black pepper

1. Heat the oil in a frying pan, then add the onion and garlic.  Cook over a low heat until the onion has softened then add the tomatoes and a pinch of black pepper.  Cook over a low heat, stirring occasionally, until the sauce has thickened and most of the liquid has evaporated.  You should have a spreadable, rich mixture.

The top topping!

I usually use grated mozzarella as my basic topping then add whatever I have in.  My favourite topping is:

75g grated mozzarella

25g crumbled feta

finely sliced green pepper

finely sliced red onion

I often also add a few halved black olives and sliced mushroom.  My meat-eating boyfriend sometimes adds a few slices of pepperoni or chorizo as well.

  

Glyn's green olive & chorizo version

Glyn's rapidly disappearing pide

Jenny

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Vegan Suppers - Goulash and Dumplings

With snow on the ground and sub-zero temperatures outside, British winters call for warming, tasty,  filling, nutrient-packed dinners and this Goulash ticks all those boxes.  It's  also ridiculously cheap and easy to cook.

Traditional Hungarian Goulash definitely is NOT vegetarian and as much of the flavour and richness of the dish comes from the slow-cooked meat, it mightn't seem an obvious candidate for conversion to a veggie dish.  I've been cooking this recipe for years though and even a committed carnivore like my dad can't fault it. In fact, it's also one of my boyfriend's favourite meals and this is a man whose other favourites are corned-beef hash and steak and kidney pie!

I sometimes serve it without the dumplings but it's soooo much better with them.  You can add a bit of grated cheese to the dumpling mixture if desired but they're just as tasty (and remain vegan) without. 

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Vegetarian Goulash and Dumplings

Serves 4

For the goulash:

2 tbsp mild olive or sunflower oil

2 onions, roughly sliced

2 large carrots, peeled and chopped into chunky slices

1 x 400g tin chopped tomatoes

400g potatoes, peeled and cut into one-inch cubes

3/4 pint vegetable stock

1 tsp caraway seeds

1tsp smoked paprika

salt and pepper to season

For the dumplings :

75g self-raising flour

50g vegetarian suet (I use Atora Light)

2 tbsp finely chopped herbs such as chives or oregano (fresh is best but dried is fine too, just use a bit less)

generous pinch of salt

4tbsp water

1. Heat the oil in a large pan and add the onions.  Cook over a low heat for 5-10 minutes until starting to soften.

2. Add the garlic, carrots and caraway seeds and cook for a further 10 minutes, stirring frequently.

3. Add the potatoes and paprika, stirring well.  Cook for one minute then add the tomatoes and stock. Bring to the boil, reduce heat, cover and leave to simmer for 20 minutes.

4.To make the dumplings, sift the flour into a bowl and mix in the suet, herbs and salt. Add the water, 1tbsp at a time, mixing until you have a soft, dough-like mixture.  Make 8 dumplings, either by hand, or by using two spoons to shape them.  

5.Stir the goulash thoroughly then place the dumplings gently into the pan and cover. Simmer gently for 15 minutes or until dumplings have roughly doubled in size.

Serve in bowls, seasoning with salt and black pepper if required, and enjoy :-)

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Jenny
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Vegan Suppers - Curried Bubble and Squeak

Although I'm a vegetarian and only eat organic dairy (where possible), I am really trying to cut down for ethical and health reasons.  I have long been trying to incorporate more vegan-friendly dishes into my diet and last year, I decided to go vegan at least two days a week.  This lasted for a few weeks before I slipped up and subsequently forgot all about it.  The new year seems as good a time as any to start up this habit again so, to the mild disappointment of my carnivore boyfriend who I also cook for, I thought I'd start up my Vegan Tuesdays and Thursdays again!

I have a very limited repertoire of fail-safe dishes which I tend to cook again and again during the week. Some of them happen to be vegan, such as my super-fast stir-fry with crispy chilli tofu, but I need more variety if I'm going to stick to my vegan plans!

My first vegan meal of the year is definitely one of the easiest dishes featured in any of my cook books!  It's from Hugh Fearnley-Whittingstall's River Cottage Veg and there's not really much cooking involved.  It's a variation on that old British leftover classic, Bubble and Squeak.  Always a fan of anything a) easy, b) cheap and c) quick, I thought this looked perfect for a speedy supper.  I changed Hugh's version a little, the main changes being less oil, the addition of a few splashes of water into the pan, more garlic and more onion.

We ate this for dinner on New Year's Day as we were tired, slightly hungover and the food situation in the house consisted mainly of festive chocolates, peanuts and the odd mince-pie.  We did have a few sprouts in the fridge from Christmas Day and they were still fine as they were the ones you buy still on the stalk (...tree? vine? stem??).  I finely sliced these and used them as my 'green veg' for the recipe.  I would never have considered using sprouts if I'd had anything else suitable in but they worked really well!  I do love Brussels Sprouts but thought they might be too strong and overpowering for such a stodgey, basic dish but they were perfect.

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Curried Bubble & Squeak

Serves 2

2 tablespoons sunflower or mild olive oil
1 large onion, finely sliced
2 garlic cloves, chopped or crushed
2 heaped teaspoons curry paste
3-400g cold boiled potatoes cut into chunks
150g Brussels Sprouts, finely sliced (cabbage or similar greens can be substituted here, but cook first)
Approx 100ml water
Salt and pepper to season

1. Heat the oil over a low heat in a large frying pan.  Add the onions and cook until soft, stirring occasionally. Add the garlic and cook for another minute or so.

2. Add the boiled potatoes, the curry paste and approx. 50ml water. Stir well to combine all the ingredients.

3. Add your sprouts or other green veg, stir well then leave to cook over a low-medium heat for 15 minutes, stirring frequently and adding more splashes of water as required if it looks a bit too dry.  The mixture will stick a little, but this crust forms the tastiest bit so just keep scraping the bottom of the pan with your spatula!  

4. Season with salt and pepper to taste then serve in a bowl on its own or with a toasted pitta bread.

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I must admit, when I was dishing this up, I was dubious and didn't have very high hopes.  I thought it would be passable at best, dry and bland at worst, but it was surprisingly tasty.  

Perfect wintry comfort food and great for using up leftover veg or anything a little past its best.  Hugh suggests you might want to add a poached egg to the dish but, as this would defeat the purpose of Vegan Tuesday, I toasted a pitta bread to have with it.

We ate it out of bowls, snuggled on the sofa, with a bottle of Becks Beer (which I was delighted to learn is vegan) while watching Sherlock on TV as it poured with rain outside.  Happy New Year!

Vegan meal #1 of 2013 = a success!

Happy New Year!

The above quote sums up my attitude to New Year perfectly.  I love waking up on the 1st January with the feeling that anything is possible.  I don't usually bother with New Year's Resolutions, mainly because when I used to, they were the same every year (exercise more, eat less chocolate) and only lasted for a couple of weeks but there is something very appealing about using this time of year to start afresh and set new goals.

My goals for 2013:

Go vegan two days a week

Confession: I tried this last year and I did stick to it...for a few weeks.  I'm a strict vegetarian and was vegan for a short time in my teens but have never managed to go back to it since.  Two days a week seems easily manageable, especially given some of my favourite meals are vegan (spinach, sweet potato and butternut squash curry and satay tofu stirfry, noms) but it's tea that really causes me problems.  I drink several cups of Yorkshire Tea with organic skimmed milk every day and it's just not the same with soya milk!  But I'm nothing if not a trier, and I'm going to go vegan at least two days every week in 2013.   

Warm Edamame Salad

Learn a language

I've recently started learning Italian and I want to be at a decent conversational level by the end of 2013.  As a complete beginner, this seems a long way off but I really enjoy languages so am hoping this will be achievable! Buona fortuna...

Make more time for friends

A self-explanatory one, but nothing lifts your spirits like a few hours crying with laughter with friends!  When everyone's busy with careers/partners/children and spread out around the globe, it can be difficult to get people together as often as you'd like so I'm going to make an extra effort for 2013.  Even when I can't physically be with my friends, I'm going to make sure I always find the time to drop them an e-mail, give them a call or send them a card.

Try a new recipe every week

I really made an effort in 2012 to cook with seasonal (and, where possible, local) ingredients but I know I could have done a lot more.  I have a pile of gorgeous cook books in my kitchen which only get an outing on special occasions so I want this to be the year I re-discover my love of cooking and step away from the pasta!  

Get back to nature

I'm lucky enough to live on the coast but also within 20 or so minutes of amazing countryside and mountains.   2012 was so busy that I couldn't spend as much time outdoors as I'd like so this year, I want my boyfriend and I to spend more time in places like this:  

Snowdonia

Write, write and write

All I wanted to be when I was little was a writer but, for some reason, this has been way down at the bottom of my list of priorities for the past few years.  I've recently started writing again and it's been like finding myself!  I've now got together a small portfolio of my freelance writing and my goal for 2013 is to build on this and to earn at least a small part of my income this way.

Complete all my un-finished projects...

There really should be a crafty goal in here and I'd love to say 'I want to learn a new craft' but in the spirit of trying to be more organised, I think I'd better aim to finish all the abandoned cushions/scarves/throws/embroideries I have lying around.  First item on the agenda, assembling these little pink crocheted hearts into bunting for my niece's bedroom:

So, there you have it.  My goals for 2013, and not a 'I will exercise 7 times a week' in sight!  

Here's hoping your hopes and dreams for the new year come true and that 2013 is happy, healthy and prosperous for all :-)

Jenny

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