Saturday, 7 July 2012

Cows, Suet Pudding And Mystery Shawl 28

Mary-Jane, Mum and I went for a short walk this afternoon to see the cows.  We have cows in the fields to the front and back of us.  This is the field to the front.  I call it the maternity field as there are Momma cows and calves and momma to be cows.

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Mary-Jane was getting excited watching the cows - she had even bought binoculars to watch them with!  It was very warm, almost hot, with lots of clouds, but not cloudy.....
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We then crossed back over the road, walked around the house next door, ending up at the back of our house.  These cows are young bulls (male cows).  They are quite inquisitive.  Four of them came over to see us, much to Mary-Jane's awe.  She has not been so close to cows.  At first she stayed very close to me, holding my hand, whilst she had a good look at them and their faces.  She spotted their eyes, ears, mouth and noses.
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She then got a bit braver, let go of my hand and stood by herself to look at them

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For tea, I bit the bullet and did a suet pudding.  HK loved it.  It was based on a steak and kidney pudding, I used mushrooms, onions and quorn chicken style pieces in an onion gravy.  I cooked it in the poppity-ping (microwave), that saved 4 hours of steaming.  It came out very scrumptious!  Give it a go!  I used a 2 pint bowl.

Suet Pastry
  • 8oz/225g sr flour
  • pinch of salt
  • 4oz/100g atora suet
  • cold water to mix
Mix flour, salt and suet, add enough water to make a pliable dough.  Turn the dough out onto a floured surface and knead lightly.  Allow to rest for a few minutes before rollling out.  Roll pastry into a circle, cut a quarter out and put to one side for the top.  Lay the rest in a greased bowl, join edges of pastry, press onto sides and rim.  Add filling up to 2/3rds.  Roll remaining quarter out to fit the top of the basin/bowl, dampening edges to seal.  Cover loosely with greaseproof paper.  Put in poppity-ping and cook for 3 1/2 to 4 minutes depending on the w.  The pudding is cooked when it is firm and just dry on the surface.

It will be something I shall definitely make again, and play around with different fillings.  We had it with boiled spuds.  Have it with mash spuds for proper winters evening comfort food!

I have also been put out of my misery and have started the Mystery Shawl KAL 28.  It is looking good so far.  I am using the yarn that Sally got me for my birthday last year.  It is 2 ply 100% merino, hand dyed by Bev (not Fobbles Bev) and it is a sky blue with hints of lavender.  It knits up beautifully, and is very warm to handle.

It is a triangular shawl, knitted from top down.  I am on row 29/48.  It is lacey.  I am very excited with it.  I would have done more this evening but you-know-who woke up, then couldn't settle.  She has now.

2 comments:

Unknown said...

Dumb USian question...is the filling cooked before you pop it in the microwave?

CarpeDyem said...

Ah, good question! No it shouldn't be. If using steak and kidney, then just roll the meat in seasoned flour, put in lined basin then fill 2/3rds with stock. With mine I did lightly fry it first