Friday, April 23, 2010

A Cycle too far?

On New Years Eve, 2008, while 6 months pregnant, I suffered a major stroke and my left side was paralysed. In an instant, the lives of our unborn baby, John and myself were turned upside down.

Neither John nor I had ever considered the possibility that a stroke could affect a young person, but it can happen to anyone, even a baby. This is where the Stroke Association comes in. They aim to reduce strokes through research and education (as in the FAST television and poster campaign) and also help and support people and their families who have been affected by stroke. John, in particular, found the support offered my members of the Stroke Association community invaluable in helping us through this difficult time.

We have moved on a lot since that fateful day and feel we are in a position now to give something back to the stroke community and to help the Stroke Association with their work. To this end, John and I have decided to enter the Thames Bridges Bike Ride 2010. John and I will be cycling 30 miles and 13 bridges across London and hope to raise a whole heap of money for the Stroke Association! Because of my mobility problems it will not be possible for me to ride a bike by myself so the Wheels For Wellbeing charity are kindly hiring to us of one of their two wheeled tag-alongs (see the photo)! This will allow me to pedal along while attached to Johns bike. The two wheel layout means I don't have to worry about balance.

This is where you come in! We would really, really appreciate it if you would do here and sponsor our bike ride to help the Stroke Association help people not only like myself, but their families and everyone affected by stroke. I was lucky, John recognised the symptoms of my stroke and got me to hospital in the fastest time for the best treatment possible. Through the work of the Stroke Association hopefully more people will be aware of these symptoms and if needed, will be afforded the help they need to see them through their or their family members stroke.












If you would also like to donate to Wheels for wellbeing who are lending us the trike tag-a-long, you can do so

here.

So, please give what you can, no matter how large or small, and help John and I give something back.

Now excuse me - I should really go do some training...

Tuesday, April 13, 2010

Rahmspinat

Recipe 1:

    1 lb. fresh spinach (about 2 bunches) or 2 pkg. frozen spinach, chopped and cooked
    3 T. butter, divided
    1 clove garlic, minced fine
    1 med. onion, chopped fine (opt.)
    1/8 tsp. nutmeg
    salt & pepper, to taste
    2 T. flour
    1 c. non-fat half & half or low-fat milk
    1/2 -3/4 c. Parmesan cheese, grated
    2-3 hardboiled eggs, sliced
    paprika


Directions

Wash and soak fresh spinach thoroughly and drain. Blanch spinach in boiling water for about 2 minutes; drain and rinse in cold water. Squeeze spinach to remove moisture and chop well. (If using frozen spinach, thaw and cook as directed, then drain well.

Heat large heavy skillet on medium, melt 1 Tbs. butter and saute onion (opt.) and garlic until translucent. In small saucepan on med-low heat, melt 2 Tbs. butter. Add flour, stir until smooth. Slowly add milk, stirring until mixture thickens.

Combine spinach with onion mixture, add white sauce, nutmeg, salt, pepper and Parmesan cheese. Simmer briefly and remove from heat. Serve, garnished with sliced eggs and sprinkled with paprika. Serves 4 -6.

Recipe 2

Rahmspinat mit Pellkartoffeln und Spiegelei
(adapted from chefkoch.de)

2 lb (1 kg) spinach leaves (to save time, I used frozen spinach leaves)
2 tbsp (25 g) butter
2 tbsp flour
1/2 cup + 2 tbsp (150 g) cream (liquid is also weighed in German recipes)
1/2 cup + 2 tbsp (150 g) milk (liquid is also weighed in German recipes)
salt to taste
nutmeg to taste

1. Cook fresh spinach leaves in salted boiling water for 5 minutes. If using frozen spinach, then boil until defrozed. Strain, run under cold water, and squeeze excess water out. You can chop the spinach, if you wish.

2. Melt butter in a saucepan, add spinach and to coat leaves with butter. Then stir in flour. Add milk and cream. Keep stirring until the mixture starts to thicken (within minutes).

3. Season with salt and nutmeg.

Makes 4-6 servings.

Chicken in a Peanut Sauce

Chicken in a Peanut Sauce
Red pepper, spring onions and bean sprouts are tossed with strips of cooked chicken and noodles, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger.Serves 6

Ingredients

225g (8 oz) Chinese noodles
1 1/2 tablespoons vegetable oil, divided
1 red pepper, julienned
4 spring onions, chopped
60g (2 oz) fresh beansprouts
500g (1 lb) chicken breast fillets, cut into cubes
140g (5 oz) smooth peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
110ml (4 fl oz) chicken stock

Preparation method

  1. Cook pasta according to packet instructions.
  2. Sauté red pepper, spring onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
  3. Sauté chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
  4. Mix peanut butter, soy sauce and ginger in a large saucepan over medium low heat. Add chicken stock. Add pasta, sautéed vegetables and chicken. Toss to coat all ingredients. Serve immediately.