Thursday, 26 November 2015

Happy Thanks Giving Day ..:)



Special occasions in our life---the celebrations and happy moments are usually associated with good food shared with family and close friends. Thanks giving, Christmas and other celebrations are the time for grand dinner parties at home. It's always best to give time and thought to set and to decorate the table early or even the day before the celebration. 

I loved creating a Thanks Giving table and sharing a chicken soup recipe at Crystal grandeur for all my friends across the globe who are celebrating "Thanks Giving Day". 

To feel thankful is a great feeling. Let us thank  God each day for we are able to do our work, to enjoy our moments with family and friends, for our health and for good health of near and dear ones.

                   Wishing Everyone a Fabulous Thanks Giving Day

























Sharing a soup recipe here sourced from 'The Cookery Year' book published by the Reader's Digest association Limited. 

Feather Fowlie is the true name for this traditional Scottish soup. By adding cream to the soup it was given a French touch to please Mary queen of Scots.

Preparation time: 30 min
Cooking time: 3 1/2 hours. 
Serves : 6
Ingredients
1 Boiling fowl(4-5 lb)
1 lb mixed root vegetables(onions, carrots and turnips)
3 sticks celery
10 black peppercorns
1/2 teaspoon salt to taste
Bouquet garni: A bunch of herbs including parsley, thyme, bay etc tied with string or a ready-made mixture of herbs in a muslin bag .  Used for flavoring soups and stews.
2 oz ground almonds
3 rounded tablespoon fresh white breadcrumbs
1/4 pint double cream
For garnish:
Chopped parsley or chives Bread croutons.
How to make:
Peel and roughly chop the vegetables. Put the cleaned chicken in a large saucepan, together with the vegetables peppercorns salt and bouquet garni. Cover with cold water and bring to the boil over high heat. Remove any scum from the surface, lower the heat and cover the pan with lid. Simmer for 2-3 hours or until the chicken  is tender.
Lift the chicken from the stock, let it cool slightly before removing the skin and cutting all the flesh off the carcass. Put the meat in the liquidizer along with the vegetables. 
Put the puree in a large clean pan mix in the almonds and breadcrumbs and stir in about 2 pints of the chicken stock strained through sieve. Bring the soup to boil and simmer over low heat for 30 minutes stirring frequently. 
Before serving, blend half a cup of hot soup with the cream and stir this mixture  back into the soup. Season and serve the soup garnished with finely chopped parsley or chives and bread croutons. 

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Thursday, 19 November 2015

Thanks Giving Table


For me.... visiting blogs are always an inspiration. Time and again it's  lovely to see the beautiful creations of tablescapes in  blog land. Everyone knows the importance of preparing a delicious meal and setting a beautiful table for a occasion like Thanks giving celebration. Though we do not celebrate Thanks giving day.....doing a small tablescape  for Thanks giving  for my blog was a wonderful feeling. 

The rooster tea table cloth, the small pumpkin , the fruits, the flowers and the bread slices on the plate looked simple and i loved capturing it through my lens. 












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Thursday, 12 November 2015

Table for Diwali.:)

Diwali celebration is always a special occasion in Indian calendar. Celebrated with pomp and glare the festival signifies the end of old and beginning of the new. To make the day a truly special and  memorable one I set a table with fresh white Lotus flowers with a color combinations of dark green, gold and white. To give an individual touch to the table i used my dark green silk saree as a table spread. The golden runner and white china wares with gold rim looked pretty against the dark green.   




























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