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December Newsletter

great gifts are not wrapped in paper  

Its that time of year isn’t it when we go crazy buying gifts for all those we love. I don’t know about you but right about now we can start to feeling totally overloaded by everything – it has a name doesn’t it, something like “decision overwhelm or shoppers fatigue”. There is just way too much purchasing which us busy ladies have to get done by Christmas Day. Quite frankly, when the question comes back at us “what do YOU want for Christmas” often times our exhausted reply is… “I have no idea, bottle of wine, hand soap….” oh dear oh dear its no surprise that we feel a bit underwhelmed when it comes to opening our own pressies on the big day isn’t it.

A few days ago that very same question popped up in our house, except that this year my answer came out of left field and surprised the heck out of me. After giving it a nano second of thought, as three eager faced teenagers stared back at me, I heard myself saying “I would just love to spend the day with you all, (my kids that is !) why don’t we turn off our phones and spend a day doing bonkers stuff together”, too which I was faced with a set of bewildered yet strangely horrified expressions starring back at me. Probably the shock that they would have to turn their phones off was too high a price to pay for a christmas gift, clearly more detail was needed and as I fumbled to ramp up my sales pitch I heard myself saying … “well what I mean to say is, trying something new can be really invigorating and life affirming so how about we go to Clip n’Climb for starters ?” well that swung it, the very thought of their 50 year old mum dangling from a climbing wall, harness up her backside, yelling to be lowered down to safetly was too hilarious a sight not to be missed and the day out has been etched in stone in everyone’s diaries.

I have to say that I felt quite buoyed up at the idea of stepping out of my comfort zone for a day as, lets face it the christmas holidays can leave us feeling like we are running a hotel/taxi service for ravenous, loveable yet messy and demanding puppies can’t it. Now that I have had a bit of time to think about it (thinking is never a good idea 🙄) the elation has turned to mild panic as I have visions of myself hangling limply from a great height whilst a sea of tiny people stare up at me in equal quantities of horror and impatience as they await their turn.

Now you may be thinking, why the heck is she sharing this with us and the bottom line is that sometimes gifts don’t need to come wrapped in paper, giving someone the chance to try something new or offering a gift voucher of your time can be the greatest present of all. Cheesy you may say but when all is said and done, time is the greatest gift and it doesn’t cost the earth !

ditch your goals and enjoy the journey 🎄

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A Recipe or Two for you

These two recipes are regulars around Christmastime in our house.The Kedgeree can be stretched to feed more very easily by adding in more fish, peas etc.. and once everything is cooked and assembled it can wait until you are ready to eat before you heat it through in the oven. You could serve it with a salad on the side but you don’t need to as it is a “one stop pot”. If you keep scrolling down you will see a homemade chocolate recipe too which I aways have to hand in my freezer for anyone who has a sweet tooth. I quite often forget to leave time to make puddings so it is handy to have a few sorbets, stewed fruit compote, yummy yoghurts and this choccie to hand👇🏼 so keep scrolling.

Category

Kedgeree – a family favourite

Yields6 Servings

Ingredients
 3 generous salmon fillets
 1 long smoked haddock fillets or 2-3 pieces
 1 1/2 cups peas, defrosted and boiled for a few minutes to lightly cook through
 1 juice of lemon
 double cream
 parsley, finely chopped
 300 g cooked brown rice or cauliflower rice (see my recipe on cauliflower rice to follow how to make this)
Optional
 150 g cooked prawns
 half a teaspoon salt or too taste
 a generous sprinkle of paprika and cumin powders
 3 soft boiled eggs (I usually cook my eggs for 7 minutes 15 seconds for a soft boiled egg)

1

Please beware this recipe's ingredients are not exact, you will have to judge this for yourselves as it depends what combination of ingredients you will be using. Look closely at my photos to get an idea of what to aim for.

Directions
2

First of all poach the fish (not the prawns if you are using !) in a pan sitting in about an inch of milk, do not over cook them so keep an eye out. You want to get them to be at a point where the fish is firm and springy to touch with a knife but not solid. Lift the fillets out and let them cool on a plate for 10 minutes.

3

Once they are cool enough to handle, peel the skin off and break the fish into generous chunks. Try not to touch them too much or they will break up into small bits which we don't want. I usually use two forks to do this.

4

Then layer up your ingredients (see photo). I put the cooked rice in the bottom of the bowl, followed by the lightly cooked peas, then the fish and prawns if you are using. Then pour over your cream, lemon juice and spices. Very gently fold the ingredients together. I find a metal serving spoon is a more gently way of doing this rather than a wooden spoon as this tends to break everything up into little bits.

As this is a family recipe and quantities may vary I tend to assemble this by eye rather than exact amounts so you will have to be the judge here. I use paprika (but don't go to heavy on this spice as it can be strong) and some people prefer their kedgeree to have cumin powder in it.

5

Gently spoon the mixture into a casserole dish and sprinkle the fresh parsley on top, cover it with foil and pop it in the oven to bake at 180 degrees fan for approx 30 minutes. Keep an eye on it as ovens vary. Take the foil off for the last 10 minutes so the top gets a bit of colour.

6

If you are making this with cauliflower rice then follow the recipe as above but replace the cauliflower rice for the brown rice and I tend to bake this for 5 minutes only or just enough time for everything to warm through.
Alternatively you could just pop it in the microwave for a few minutes to warm.

To Serve
7

Top with a bit more fresh parsley and the shelled boiled eggs if you are using them, which have been cut into halves and laid on top of the kedgeree.

A little bit more......
8

I know that some people like to make there kedgeree with butter so if this recipe solely with double cream is not quite to your taste then add 5-6 generous knobs of butter on top of the kedgeree before popping it in the oven to bake.

Ingredients

Ingredients
 3 generous salmon fillets
 1 long smoked haddock fillets or 2-3 pieces
 1 1/2 cups peas, defrosted and boiled for a few minutes to lightly cook through
 1 juice of lemon
 double cream
 parsley, finely chopped
 300 g cooked brown rice or cauliflower rice (see my recipe on cauliflower rice to follow how to make this)
Optional
 150 g cooked prawns
 half a teaspoon salt or too taste
 a generous sprinkle of paprika and cumin powders
 3 soft boiled eggs (I usually cook my eggs for 7 minutes 15 seconds for a soft boiled egg)

Directions

1

Please beware this recipe's ingredients are not exact, you will have to judge this for yourselves as it depends what combination of ingredients you will be using. Look closely at my photos to get an idea of what to aim for.

Directions
2

First of all poach the fish (not the prawns if you are using !) in a pan sitting in about an inch of milk, do not over cook them so keep an eye out. You want to get them to be at a point where the fish is firm and springy to touch with a knife but not solid. Lift the fillets out and let them cool on a plate for 10 minutes.

3

Once they are cool enough to handle, peel the skin off and break the fish into generous chunks. Try not to touch them too much or they will break up into small bits which we don't want. I usually use two forks to do this.

4

Then layer up your ingredients (see photo). I put the cooked rice in the bottom of the bowl, followed by the lightly cooked peas, then the fish and prawns if you are using. Then pour over your cream, lemon juice and spices. Very gently fold the ingredients together. I find a metal serving spoon is a more gently way of doing this rather than a wooden spoon as this tends to break everything up into little bits.

As this is a family recipe and quantities may vary I tend to assemble this by eye rather than exact amounts so you will have to be the judge here. I use paprika (but don't go to heavy on this spice as it can be strong) and some people prefer their kedgeree to have cumin powder in it.

5

Gently spoon the mixture into a casserole dish and sprinkle the fresh parsley on top, cover it with foil and pop it in the oven to bake at 180 degrees fan for approx 30 minutes. Keep an eye on it as ovens vary. Take the foil off for the last 10 minutes so the top gets a bit of colour.

6

If you are making this with cauliflower rice then follow the recipe as above but replace the cauliflower rice for the brown rice and I tend to bake this for 5 minutes only or just enough time for everything to warm through.
Alternatively you could just pop it in the microwave for a few minutes to warm.

To Serve
7

Top with a bit more fresh parsley and the shelled boiled eggs if you are using them, which have been cut into halves and laid on top of the kedgeree.

A little bit more......
8

I know that some people like to make there kedgeree with butter so if this recipe solely with double cream is not quite to your taste then add 5-6 generous knobs of butter on top of the kedgeree before popping it in the oven to bake.

Kedgeree – a family favourite

Category

Homemade Chocolate

Yields10 Servings

Ingredients
 150 g Cacao Butter
 ½ cup Coconut Oil
 1 cup Cacao Powder
 8 tbsp Rice Malt Syrup or Stevia/Xylitol to taste
 1 pinch Himalayan Rock Salt
Optional
 ½ cup Pecan Nuts - broken into fairly small pieces
 Goji Berries
 1 tbsp Peppermint Extract, Steenbergs or similar

Directions
1

Add the first five ingredients into a double boiler or bain marie in the order listed above.

2

Melt the ingredients on a medium heat until everything is soft then slowly whisk till smooth making sure there are no lumps and that everything is well mixed together.

3

Pour the chocolate liquid into a freezable container such as a silicon cake baking tray, ice cube tray etc… Sprinkle on any nuts/goji berries on top of the chocolate when it is in the container to be frozen in. Freeze over night, then break into shards or chunks and keep in the freezer until you want to eat it.

4

The great thing about this recipe is that you can make it as sweet or bitter as you want and can change about the toppings depending on what you have available.

Ingredients

Ingredients
 150 g Cacao Butter
 ½ cup Coconut Oil
 1 cup Cacao Powder
 8 tbsp Rice Malt Syrup or Stevia/Xylitol to taste
 1 pinch Himalayan Rock Salt
Optional
 ½ cup Pecan Nuts - broken into fairly small pieces
 Goji Berries
 1 tbsp Peppermint Extract, Steenbergs or similar

Directions

Directions
1

Add the first five ingredients into a double boiler or bain marie in the order listed above.

2

Melt the ingredients on a medium heat until everything is soft then slowly whisk till smooth making sure there are no lumps and that everything is well mixed together.

3

Pour the chocolate liquid into a freezable container such as a silicon cake baking tray, ice cube tray etc… Sprinkle on any nuts/goji berries on top of the chocolate when it is in the container to be frozen in. Freeze over night, then break into shards or chunks and keep in the freezer until you want to eat it.

4

The great thing about this recipe is that you can make it as sweet or bitter as you want and can change about the toppings depending on what you have available.

Homemade Chocolate

4 Comments

  1. Anna Martin

    Sophie what an inspiring post that could not be truer. Having spent the last 10 days caring for a close friend who’s husband has had a cancer diagnosis (amongst trying to get all that crazy Christmas shopping ticked off) you’ve helped me place a new value on my ability to help. I’m so lucky I have the capacity and others around me to support me so I can help.
    Can we expect a photo of your clip and climb experience in your January newsletter? I hope so!!

    Reply
    • Webofgoodness

      Lovely friend, I am thinking of you and yours and sending much strength to you through this challenging time. Clip n Climb photo will have to be approved by my possy, it will be truly embarrassing I have no doubt but bring it on 👊🏻 xo.

      Reply
  2. Victoria Farrington

    So many true words Sophie and total respect for the climbing wall. This aged cousin would keep her feet firmly on the ground!! I like the chocolate recipe and well add it to the festive sweetie selection. It sounds delicious!!

    Reply
    • Webofgoodness

      thanks for your lovely comments and I hope you have kept your feet safely on solid ground down in Auckland and that you haven’t been tempted to do a bungie jump or sky diving… isn’t that what most travellers try out down there !!

      Reply

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