NPME

JunePhotographyPreservedLemons

posted by Natalie Paddick

I just fancied doing something that took my fancy …. ! As one does!


I am working on a project for a sitting room which requires some full on colours on the walls in picture blocks….To offset the more sober stylised colours which is the backdrop to this room which is housed in an old building. This project is based on gentleman’s club/lounge … Bit of a mix I agree, but I am always up for a challenge…If nothing else! I will post the pictures of the room once it is finished…It is all quite exciting!

So spurred on by this form of thinking… Today’s blog is also a bit of a mix…


As this is an eclectic post, I am combining the photography idea’s with a cooking idea for the weekend.. I hear the weather is going to be good! I happened to be chatting food with a twitter friend in Turkey… And he got me thinking … Back to my time in Turkey…

I love food and I love cooking as you will know if you follow my blogs … And I like easy fun cooking in the summer… So I have combined bright photographs for my interior look with my recipe for preserving lemons, just to add a bit of colour to the blog! You can’t say that I am not multi-thinking!

Preserve Lemons are fabulous and can be used in so many recipes from all nations. If you have never used them you should, they really give a ‘vroom’ to a recipe particularly a spicy one!

Here is how you make it …. You only need about ten minutes…

Ingredients:

3/4 Lemons [not waxed] plus extra lemons for the juice

5 – 6 heaped teaspoons of salt [sea salt or Kosher]

Plus extra lemon juice for topping up the jar with fluid. [You can also use a bit of cooled boiled water to top the jar up so that the lemons are always covered]

 

Method

1. Trim ‘nubs’ [ends] off both ends of the lemon

2. Quarter the lemons ¾ of the way through the lemon leaving one end attached to the 4 quarters

3. Heap a teaspoon of salt into your pint jar… [Other sizes are available but you will have to adjust the recipe accordingly]

4. Put a teaspoon of salt into the lemon and pop it into the jar and then another teaspoon of salt on top of the upturned lemon. And repeat the process with the other lemons

5. Fill the jar with lemon juice and top up with cooled boiled water where necessary, making sure that the lemons are completely submerged

6. Keep the jar at room temperature for 3 days upturning the jar every time you pass…

7. After 3 days put the jar in the fridge for the next 3-4 weeks taking it out from time to time for a bit of a jiggery shake … After that you are good to go ….

Right off to do some more photography … I might try and mix some black & white car pictures into the gentlemen style interior design club..too.. What do you think? So you are thinking what recipe you would use this with… Any! But in homage to my twitter friend in Turkey … How about a bit of easy cook Turkish Style Chicken??

 

Come on it is summer … So who cares about measures.. Make it free hand …

Chicken – Legs or thighs

Olive Oil

Onion & Garlic

Preserved Lemon

Anchovies

Olives

Chilli

Herbs

Seasoning to taste…

Cook on the hob or in the oven ….

Tip: Make sure you brown the skin of the chicken and cook it skin side up!

Sides

Bean, tomato & onion salad topped with a soft cooked egg..

Pan fried potatoes, sprinkled with salt & smoked paprika

What about a bit of Turkish Lavas bread.. If you don’t fancy making that then a good flat bread to mop up the juices … Delicious …




AQuickFrenchLunchAndLangoustine

posted by Natalie Paddick

A Quick Lunch in France!… Langoustine.... 

I LOVE THEM!!


I know that the title, A Quick Lunch in France is a contradiction in terms, but stick with me on this… Over here in the UK it might be a ‘tad’ early for this recipe but bearing in mind the weather predicted for this bank holiday weekend.. This is what I will be eating.. Langoustine.. For me it is never too early for this recipe nor too late for that matter! Way back in the day I lived and worked in Northern France with my then partner, now husband on a project that was frankly eye opening in terms of how different cultures operate within the interior design and construction business, And lunch! To be blunt there was no comparison between them … To give you one example; the British workforce we took over there with us, would sit down for their strict hour long lunch break with their white sliced plastic bread, which as you might appreciate, was not easy to obtain from the local boulangerie, so they had to retreat for this delicacy to the out of town Supermarche, and even then they would complain that the bread did not taste like the bread from home! The obvious seemed to escape them that we were in France!

One of our fine band of merry men even once went into the local Boulangerie and requested a Cornish pastie! Having been met with complete confusion from the French staff.. He came out of the shop and shouted across the road to all of us who were sat at the French Cafe opposite. “I don’t understand this country they don’t even have Cornish Pasties and they call themselves a bakery!” Scandalous!

On site, the British band of workman would sit huddled together at lunchtime peeling their way through sweaty sandwiches that were stuck to the cling film in a sort of congealed mass, complaining about the quality of the cheese in ‘this country’... Their beverage of choice was of course tea that you could stand a spoon in such was the strength! And they would observe ‘the little known to them Frenchman’ form a safe distance. The French workers would arrive at work in general at least hour and half later than the British workforce. The Brits would stop for lunch at 1pm, sharp

The French workforce would meander around the site in the morning making either appreciating sounds at what was going on or tutting noises with the obligatory ‘non’ word or even the odd ‘merde’! Come 11:30am the French workforce would down tools and return to their vans, out of the back these burly Breton’s would retrieve their large baskets, beautifully covered in a red chequered table clothes and then search for the perfect shady spot in order to set out their luncheon fair.

The table cloth would be spread out in the appropriate place and out of the basket the produce would be laid out with meticulous precision, always with a French baguette in pride of place. Reaching into the bottom of the basket out would come the picnic stove, which was duly lit. Then for the next hour the site would be tormented by the most beautiful smells of French cuisine being created from scratch with the freshest of materials… The British looking on in a sort of bemused wonderment..

Most of these Frenchmen would have the minimum of three courses, which were all eaten at leisure each complimented by a small bottle of wine to enhance the flavour of each course… Building site or not .. This was style..

The Brits would reluctantly peel away from this vision of culinary beauty and return to work, leaving their French counterparts to continue amiably with their feast…Finally having had their fill, they would throw the leftover meat to the neighbour’s dog that had wandered up the lane having been lured by the beautiful smell of the cooking.. Carefully they would pack away their basket and return it to their van, before perhaps putting in another hour or two of relaxed work on the site… The British workforce carried on regardless in the heat of the day, until the five o’clock when they would down tools in line with the British deadline…

As the months wore on, slowly there became a little more ‘entente cordiale’ between the two workforces and although none of the Brits would be caught with a Bunsen burner cooking their own grub, certainly their application of French cuisine and lifestyle was growing on them.. Not least two of the British men managed to increase the population of the local village by impregnating two of the women.. ‘entente cordiale’ indeed…

Where are we in all this luncheon behaviour, I hear you ask … Well mostly we were on site first thing in the morning and then around lunchtime we would disappear off to negotiate on various materials and furniture deals for the project… This sojourn would always include stopping of for lunch at some beautiful location… Hard life this! Quite often our trails through the local brocantes and flea markets would lead us to the sea front.. Yes I know a very, very hard life! We would rock up to a restaurant on the sea front opposite the beach or harbour for our ‘le dejeuner’..

If you think we are having a too “cushty” time of it… I have to tell you that it is impossible to work between 12 noon and 2pm in the afternoon, everything shuts for a long leisurely lunch. This being Brittany, the actual closing time was more like 11.30am - 2.30 – 3pm! So what else can you do but eat!... This is France..

I will eat any fish I love it and also anything with the good old French Fries! And a carafe of wine… Has to be done, but my all-time favourite, was and is Langoustine… In one of our favourite restaurant in Cancale, they did a version of Langoustine with garlic, hint of chilli and cream.. It was just divine …

There are so many tales from our time in France, I will tell you in another story, sometime soon… But here is my recipe for this weekend.. “Vive la France”…. Prendre Plaisir…. [Enjoy!]


Ingredients for Langoustine…

Garlic

A pinch of sea salt - plus a little pinch more!

freshly ground black pepper

Olive Oil

Butter

Langoustines

lemon juice , to taste

Ingredients for Spiked Toms...

Vine Tomatoes

Garlic

Olive Oil

Crushed Chilli

Sides…

Mayonnaise

1 teaspoon Dijon mustard

Virgin olive oil

Capers

Chopped Gherkins

lemon juice - to taste

 

More Sides…

French Bread

French Fries

French beans buttered

 

More & Extra Sides…

Wine….

Look it could not get any simpler than this!

You know how to prepare the French bread… “Just cut it and bite!”

Chips &/or French Fries.. Well this depends on how you like them, whatever is easy for you, which can range from oven chips to fat home cooked potatoes wedges, or the ubiquitous French Fries.. My favourite.. Whichever it is just time them to be ready for the main event…

Blanch or steam the French beans until they are al dente. Once cooked plunge into a bowl of cold iced water, to keep the colour whilst you prepare the other ingredients.

Mix together all the ingredients for the mayonnaise sauce -SidesAnd put into a serving bowl… Easy …

Whether you cook on the Barbeque or on the hob, heat the three pans, first one on the heat – Add the oil and the tomatoes, cook with a bit offoil over them, to fast track the process, after a couple of minutes add the chilli and the garlic, keep an eye out to make sure the ingredients don’t catch, season to taste. Heat the second pan for the Langoustine slosh in the olive oil and butter as it melts add the garlic and the Langoustines, I don’t like to overcook the garlic, so I add it early. Cook them for 2-3 minutes. Half way through cooking the Langoustine, drain the French beans and add them to the third heated pan with the butter and cook fast, flipping when necessary. Take all three pans straight from the barbeque to the table… The juices in the pans are wonderful to dunk your bread in… Don’t for get to squeeze in a little lemon juice…. And as they say ….  

Bon appetite….



My.Idea.Of.A.Tart

posted by Natalie Paddick

Caramelised Onion Tart

As I have said I loved to cook, I don’t mind what I cook as long as I am cooking….

I don’t eat meat and I can’t eat flour products …. But I don’t care because I can cook them! I have a keen sense of smell and that is how I flavour my food…. I then have a household of willing participants to check my seasoning … So all is well!

As you might imagine meal times are a bit of a marathon in this house as everyone has slightly different tastes and favourite meals … For me this is a good thing … It means that every meal time I get to cook many different meals .. Not everyone’s idea of fun … I realise … But it works for me!

This onion tart can be used for any season and is great if you are entertaining a vegetarian, just melt some goats cheese over the top for extra pizzazz. The tart works beautifully as an accompaniment to any meat dish and I also used it in packed lunches … So in brief it is a great all-rounder!

The best tip about making this tart is the painting of beaten egg over the base of the tart to stop it having a soggy bottom! A tip for all tarts if you ask me!

But no it is not one of my recipes it belongs to Delia! Here is the link:

CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE – Just Google it!

The sauce in the picture is my recipe and it goes beautifully with this zinging tart.

Natalie’s crunchy mayonnaise

Judge the amount of ingredients to suit your needs and the amount of people you are serving.

You don’t have to use mayonnaise, sometimes I use yoghurt! Use what you have nothing is written in stone. Just mix them all to taste. Here is what I put in!

Mayonnaise

Good glug of Olive Oil

Dijon mustard tsp or so

Squeeze of lemon

Chopped spring onions

Capers

Chopped celery

Cornichon – Gherkins

This sauce, is quick and easy and works so well, with so many other dishes. The caramelised tart is really quite sweet because of the balsamic vinegar. However if you use this sauce with another meal such as beef or fish, you can sweeten it with a dash of honey or even a squirt of tomato ketchup! Enjoy X

 


SpeedofSoundTshirt

posted by Natalie Paddick

NP/ME Style collaboration with

The Speed of Sound …

The making of affordable Art 


If you follow the NP/ME Style blogs you will know that my mates at The Speed of Sound and we have worked together before … We created art back drops for two of their songs, checkout .. Checkered Land, January 2014 and Shut All The Clubs, February 2016. 

Asked by The Speed of Sound if they could use this shot, we had edited for their song video.…. For a promotional T-Shirt …. Obviously the answer was “YES”…. what a compliment … A new string to our bow … 

Here are some fun shots of the T-Shirt, which you can purchase from The Speed of Sound for £15.00. [It is great quality] .. I have one … 


So if you see a picture on the NP/ME site or on my twitter feed @NNpme that you like or you would like me to take a picture specially for you let us know …. 

These are the links to The Speed of Sound site:-

https://thespeedofsound.bandcamp.com/                                             http://thespeedofsounduk.com/



LookBookSpeedofSound

posted by Natalie Paddick

 
What Fun For a New Year ...
..... The Speed of Sound ....
Are to use some of my Pictures for their new Video ..
{to be released later this month .. I will keep you briefed}
 
Here is a quick peek of two of the stills;
{Also included are some of the originals}:-


John Armstrong - Guitars/Vocals
Kevin Roache – Bass 
 & (since October 2014) eighteen year old Owen Deane on Drums. 
 
Some background information:-
Speed of Sound have been ‘lurking’ in Manchester’s underground scene since 1989.
They have been described as:-
****“a cool mix of punk and The Byrds 5th Dimension LP” 
         by Berlin based counter-culture DJ Lord Litter
 
****“a merger between Jimi Hendrix, The Rolling Stones and Lou Reed”
         by MusicVsTheWorld blog; 
 
The Speed of Sound’s music is a brand of original independent music, unfettered and unchained by mainstream music industry trends. 

Their song Checkered Land (inspired by Alice Through The Looking Glass)
was on their 1989 EP and is a live favourite, the band picked it as the next video and rerecorded it with the new line-up.
The audio will be released as a download after the video is completed..... I am officially so excited .....
 
Asked how the band can enjoy playing songs older than some of their audience John said;
"A lot of modern popular music is choreographed to death, but we like to keep things fresh with a bit of improvisation,
the songs evolve all the time, especially when the line-up changes and live performance brings that out, it keeps the creative process going.”

On the video itself, John said “We’ve used some of the John T

enniel illustrations too, 
but I was really excited by Natalie’s photographs crossing Alice with Alex from A Clockwork Orange,
it just sparked as some ideas do and it was great when she agreed to us using them in the video."
 
Two CD albums and a 7” double-A-side-single are already available, while their third album (featuring all new songs)
has passed the demo stage and will be recorded during 2015.

The Speed Of Sound are on Bandcamp, iTunes, CDbaby, Spotify, Amazon, Reverberation, Soundcloud, YouTube, Twitter, Facebook... etc  






Page 1
SIGN UP TO RECEIVE STYLE NEWS AND SPECIAL OFFERS