We’ve Been Floored

by Chris on April 15, 2013

IMG_20130411_123717_1Seven days ago, we rolled up our sleeves and started the ultimate DIY project. You see we’ve upped sticks and moved further down the coast to Shoreham-by-Sea, to take part in what must be our biggest fixer upper experience. So without doubt, we will now be cluttering your social network feeds with shiny, happy scenes on how well we are doing fixing up an old house.

So all good right? Well not entirely, it’s an old place and we are a little rusty on DIY skills. Plus, there’s currently no kitchen, so odds are blogging about food might be on the slim side these next few weeks.

IMG_20130405_110807We started with the floors. We’ve always wanted big dark stripped down floorboards, like we’d seen in all those fancy magazines. That should be easy to acheive? Just rip up the carpet, a quick rub with some sandpaper and job done…oh, how wrong we were.

The carpets were pink, so Barbie or an old lady with bad taste clearly lived here before us. They needed to go, so off we went ripping it up and pretending we weren’t inhaling 20 years of dust. We discovered chipboard under it. Yes that’s chipboard, not big lovely solid wood floorboards. Two hours later and garden filled with chipboard, we finally got down to the floorboards. Only there were holes everywhere, hence the chipboard. By this time, our dreams of a large wooden floor were dwindling quickly. Secretly, I was now thinking that maybe pink carpet wasn’t such a bad idea.

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A trip to our old friends at the reclaimed timber yard was clearly in order. We manged to find loads of matching floorboards to fill the holes. Bingo right? We’ll let’s say, I learnt a valuable lesson to never nail floorboards down in the middle. It’s likely there’s a water pipe there and you’ll knock a nail into it…or three nails, on three separate occasions if you’re me.

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Sanding the floorboards was fairly easy, but super boring. Up and down the grain of the wood all day long, only breaking the mundane task when you get to change sandpaper. Although, I did get a top tip from a mate to mix the sawdust with a bit of PVA to make a natural wood filler. You just rub it into the gaps and carry on sanding. Genius.

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After a spot of varnishing we managed to whip those floors back into shape. Whilst it was hard work, it was well worth it. The floor turned out great and I now have a new best friend in the local plumber. Plus, I have a garden full of pink carpet, give me a shout if you’d like it.

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Smokey Bacon & Chipolte Jam

by Chris on March 24, 2013

Chipolte Bacon JamCome on, be honest, is there anything better than smokey bacon? I could eat a pile of it every night of the week. Or lunch or brunch, but Anna might have something to say about that. So what about if we could make bacon as accessible as a simple pot of jam?

Although, let’s face it. Normally when we think of jam it probably involves a slice of toast or at best a scone. Not this jam though. This jam is nothing less than a literal towering triumph and it’s not for the faint hearted. It works as a relish to pimp up your burger or provides a simple way to trick up your cheese on toast. Epic stuff this.

Smokey BaconChipolte Chilli

Smoked Chipolte Bacon Jam
440g smoked streaky bacon
Two double espressos or 200ml strong coffee
One chipolte chilli finely chopped
50ml maple syrup
100ml cider vinegar
80G brown sugar
Two finely chopped red onions
Two crushed garlic cloves
One teaspoon smoked paprika

Espresso Caramelised Onions

Fry off the bacon in a little olive oil until lightly browned. Remove the bacon with a slotted spoon and leave the remaining oil in the pan. Use the lovely hot bacon fat to cook the onion, garlic and chipolte chilli until soft. Add the remaining ingredients and mix together well. Then add the browned bacon and simmer it all for 5 minutes to reduce it slightly.

Place a lid on the pan and put in a pre-heated over at 180°C or gas mark 4. After thirty minutes remove the lid leave in for another thirty minutes until it starts thicken and get sticky. Remove and leave to cool. Oven temperature varies so take it out earlier if you need to.

Bacon Jam Recipe

Move all the mixture to a food processor and pulse until you get your desired texture. I prefer it a bit grainy, so just a few pulses to get the consistency in the pictures. Eat warm or keep in a refrigerated air tight container for 4 weeks.

Bacon Jam

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Gruffalo Cupcakes

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Turkey Courgette Meatballs with Spring Onion & Mint

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Simply Bunting

Last time I made bunting was for a very specific occasion…a summer of Britishness, and what a summer it was! I think I am still dreaming of mobots and Jubilee street parties. But now that 2012 has left us and we have 2013 to look forward to, I thought I would take a bit of [...]

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