Chocolate Fudge Brownies

Chocolate Fudge Brownies are my favourite, only in small doses mind you, as they can be very rich. I found this recipe on Marriages' website, where incidentally, they make great flour for bread-making. Not that i can attest to that fact as i use Allinson's flour, but they do have a good reputation.

What You Will Need

Preparation: 15 minutes
Cooking: 25 minutes
Makes 16

225g unsalted butter, diced
100g dark chocolate, broken up
200g caster sugar
4 large free-range eggs, at room temperature
½ teaspoon vanilla essence
50g Marriage’s Finest Plain Flour
50g cocoa powder
A good pinch of salt
75g walnut pieces
Icing sugar for dusting
20.5cm square tin, greased and base-lined

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Put the pieces of butter and chocolate into a small heavy pan. Set over the lowest possible heat and leave to melt gently, stirring frequently, until smooth but not hot. Remove from the heat and leave until needed.

Put the sugar, eggs and vanilla into a mixing bowl large enough to hold all the ingredients. Mix thoroughly with a wire whisk or wooden spoon.  Whisk in the melted chocolate mixture. Sift the flour, cocoa and salt into the bowl and mix until thoroughly combined. Stir in the nuts then transfer the mixture to the prepared tin and spread evenly. Bang the tin on the worksurface to expel any air bubbles. 

Bake in the heated oven for about 25 minutes until a skewer inserted into the centre of the mixture comes out with moist crumbs – the mixture will continue cooking after it comes out of the oven and it’s vital not to overcook it. Note that the mixture will puff up in the oven but sink on cooling. Stand the tin on a wire cooling rack and leave to cool completely before cutting into squares. Dust with icing sugar just before serving. Store in an airtight container and eat within a week.

Lemon bars

I made this as a tray bake, but it would also work well as a pudding served warm with custard.

Ingredients (makes 24 squares)

175g/6oz flour

125g/4oz butter

50g/2oz granulated sugar

200g/7oz caster sugar

2 tbsp flour

½ tsp baking powder

¼ tsp salt

2 medium eggs, lightly beaten

Juice & finely grated rind of 1 lemon

Sifted icing sugar to decorate

 

Preheat the oven to 170C/325F/GM 3, 10 mins before baking. Lightly oil and line a 20.5cm/8” square cake tin with greaseproof paper.

Rub together the flour and butter until the mixture resembles breadcrumbs. Stir in the granulated sugar and mix.

Turn the mixture into the prepared tin and press down firmly. Bake in the pre heated oven for 25 mins until pale golden.

Meanwhile, in a food processor, mix together the caster sugar, flour, baking powder, salt, eggs, lemon juice and rind until smooth. Pour over the prepared base.

Transfer to the preheated oven and bake for a further 25-30 mins, until nearly set but still a bit wobbly in the centre. Remove from the oven and cool in the tin on a wire rack.

Dust with icing sugar and cut in to squares.

Tuna and Spinach Cannelloni

I haven't posted anything for awhile now, so here is an old receipt from Sainsbury's.

 

Ingredients

250g of Lasagne Sheets
1 Onion
125g of Mozzarella Cheese
500g of Passata Sauce
370g of Tuna Chunks
700g of Frozen Spinach

Seasoning to taste
Serves 4

Method

1. Preheat the oven to 180oC, gas mark 4. 
2. Gently shallow fry the onion, peeled and finely chopped, until softened. Add the tuna chunks and the frozen spinach. Heat until the spinach has broken up and the mixture is piping hot. Season with a little salt and pepper to taste.
3. Meanwhile, Cut all the lasagne sheets in half to make squares. Place 2 tablespoons of the mixture onto the end of each square and roll up so you have 12 cannelloni. Place along the bottom of a large ovenproof dish.
4. Pour the passata over the cannelloni. Drain and tear into pieces the mozzarella cheese, sprinkle over cannelloni.
5. Bake for 30 minutes, then grill for 2-3 minutes until top is golden and the cheese is bubbling. 

Notes

Mozzarella is a full-fat cheese, so for those seeking a low-fat option a number of different cheeses can be used, Ricotta is just one such option.

Quick Chocolate Brownies

These are very quick and easy and always turn out well. Might be useful to use up any left over Easter chocolate.... This recipe makes 16 brownies.

INGREDIENTS:
45g / 1 1/2 ozcocoa
125 g / 4 oz butter
2 eggs
225g / 8 oz caster sugar
60 g / 2 oz self-raising flour
100 g / 3 1/2 oz chopped chocolate or nuts (optional)

METHOD
You need a 20 cm / 8 inch square baking pan, greased and lined with baking paper. Preheat oven to Gas 4.

Melt the butter with the cocoa in a pan or microwave. Leave aside to cool.

Whisk the eggs with an electric mixer until thick and pale. Whisk in the sugar a little at a time. Mix in the cooled cocoa mixture. Sieve in the flour and fold in carefully. Add the chocolate / nuts if using.

Pour into the pan and bake for 25 - 35 mins until cooked through and springy, but don't over cook. Leave to cool in the pan for a few minutes then turn out and cut up!

Butterscotch cream pie

6-8 oz rich shortcrust pastry
For filling
2 oz bitter
4 oz dark brown sugar
1/4 pint boiling water
2 tbs cornflour
1 tbs flour
large pinch salt
1/2 pint milk
2 egg yolks beaten
2 drops vanilla essence

8 inch diameter flan ring

Method
1) line the flan ring with pastry, blind bake and chill cooked flan case
2) melt butter and when golden brown add the brown sugar, stir until foaming and boil for 2-3 mins
3) remove from heat and stir in boiling water
4) place the cornflour, flour and salt in a saucepan and mix to a smooth paste with the milk, then add the brown sugar mixture
5) stir over gentle heat until boiling and cook for 1 minute
6) pour half the mixture on the beaten yolks, return mixture to the pan and continue to cook for 1 minute, add vanilla essence
7) pour the mixture into the baked pastry flan and chill flan.

Fatless sponge

2 eggs
75 g (3 oz) caster sugar
75 g (3 oz) self raising flour

1) heat oven to 180 c, gas mark 4. grease a 18cm (7 inch) cake tin
2) whisk eggs lightly in a bowl, add sugar and whisk until thick, creamy and almost white in colour
3) lightly fold in flour. place in prepared tin and bake for 30 mins

Recordings from the SALT conference, Feb 25th 2012

I thought i would share this with everyone here. It is the link to the audio recordings from the SALT (Serious About Loving Truth) Conference on 25th February, that a few of us attended and thoroughly enjoyed.

The topics covered were:

1. Conquering like David Oliver Allmand-Smith Ramsbottom Evangelical
2. Believing like Joseph (interactive) Ali McLachlan GBP Scotland
3. Submitting like Mary Oliver Allmand-Smith Ramsbottom Evangelical
4. Overcoming like Timothy Conrad Pomeroy Trinity Baptist, Dundee

"Hey everyone!

I hope that you really enjoyed SALT. God really worked through the speakers yesterday and they all spoke powerfully. I’m sure most of us were very challenged and encouraged. I think someone said yesterday, “Wow, I’m going to have to listen to the recording again. It’s like a goldmine, there’s so much I can draw out of these talks!” I heard another girl say that she was full, as if she had just had a three-course meal. Well that certainly was the case. I think that it was Ali who said it was like an energy drink, packed with caffiene. But the question is, what’s next? Are we just getting off our spiritual, conference high? Or are the messages going to make any difference to the way we conquer our daily temptation, the way we submit and the way we overcome our troubles? Let me encourage you to listen again to the talks, so that you can refresh yourself with what you heard and may God help all of us to glorify Him. So there is a link here that will take you to our audio page and you can either listen on-line or download the talks. God Bless"

http://saltguys.wordpress.com/2012/02/26/salt-talks-2012/

Focaccia with Tomatoes, Olives and Rosemary

I am departing from the Spanish theme, for a brief moment, to give you a basic flat-bread recipe. The Italians have Focaccia which is a very popular flat-bread and forms the basis of many variations, just like a basic rice dish, many different ingredients and toppings can be added. In ancient Rome, panis focacius was a flat bread baked in the ashes of the fireplace. The word is derived from the Latin focus meaning “centre” and also “fireplace” – the fireplace being in the centre of the house. In this version, tomatoes, olives and rosemary are added, but any of these and more could be changed according to taste.

Ingredients

Dough

475g Strong white flour

1tsp Sugar

1tsp salt

1.5tsp Fast acting yeast

3Tblsp Olive Oil

275ml water (warm)

Topping

200g Cherry Tomatoes

A few sprigs of Rosemary

A few Black olives

1tsp Salt flakes

3Tblsp Olive Oil

Method

Put the flour, sugar, salt and yeast into a large bowl. Add the olive oil then gradually mix in enough warm water to make a soft dough.

Knead the dough well on a lightly floured surface for around 5 minutes, until it is smooth and elastic. Put the dough back into the bowl and cover with an oiled clingflim and leave in a warm place to rise for 1 hour or until doubled in size.

Tip the dough on to a lightly floured surface and knead well, then cut into 2 pieces. Press each piece into a oval shape.

Transfer the pieces to 2 greased baking trays then, make indentations in the surface of each piece with the end of a wooden spoon. Press the tomatoes and olives into the indentations, adding the rosemary accordingly. Sprinkle with the salt flakes and leave to rise, uncovered, for 20 mins.

Drizzle the pieces with a little of the olive oil and bake in a preheated oven at 200oC, Gas mark 6, for 15 mins. Swap positions in the oven to ensure even browning. Drizzle with the remaining olive oil and serve warm.

Lemon Curd or Lemon Cheese

Ingredients:

- 1 cup sugar
- 2 lemons
- 3 eggs
- 1 tsp vanilla
- 1 tbsp butter

Preparation:

1) Grate the lemon rind from both lemons into a saucepan along with the juice from both lemons and the sugar
2) Bring to the boil
3) In a separate bowl, beat the 3 eggs until thickened
4) VERY gradually add the lemon mixture to the eggs whilst beating vigorously (Take care to add it very slowly so as not to curdle the eggs)
5) Return mixture to the saucepan on a low heat, stirring continuously until it thickens.
6) Remove from the heat and add the vanilla and the butter, Mix.
7) Place in a clean jar, immediately in the refrigerator.

Enjoy on toast, scones, crumpets.......or just a teaspoon!!!!!

Tortilla

There is nothing as synonymous with spain and spanish food as Tortilla, It is quite literally the 'bread and butter' of spanish living. However, it is notoriously hard to get the right texture and sweetness, and there lies the secret: the choice of the onions and potatoes, always use spanish onions for their sweetness and a firm and waxy potato variety.

Serves 6 portions

Ingredients

2 large spanish onions

700g Potatoes (firm and waxy)

6 Eggs

Olive Oil

Sunflower oil for deep frying

Method

Cut the onions in half, peel and thinly slice. Peel the potatoes, cut in half lengthways, and then across in slices 5mm thick. Add a little salt and leave to stand in a colander.

Heat the olive oil in a large heavy saucepan and when hot (not smoking) add the onions with a pinch of salt. Stir, reduce the heat to low and cook very slowly for around 30 mins until golden in colour and sweet in smell. Always stir the onions as they cook to prevent them sticking to the pan. remove from the heat, drain and reserve the oil.

Meanwhile, cook the potatoes in the sunflower oil over a medium heat. The temperature is crucial as the potatoes should cook until just tender without adding colour. Drain in a colander.

Break the eggs into a large mixing bowl and whisk briefly. Add the onions and potatoes and mix together. Add seasoning as desired.

Pour the reserved olive oil into a frying pan, approximately 20cm across and set at a high heat. When the oil starts to smoke pour the mixture with one hand whilst shaking the pan with the other. Reduce the heat to low and cook for around 3-5 mins or until underside is golden brown. Then take a plate of similar size to the pan and place on top. Very carefully invert the tortilla on to the plate, be careful as the top will be slightly runny. Gently slide the tortilla back into the pan and cook for another 3-5 mins until golden brown.

The tortilla will be cooked if the middle feels solid. Once cooked, serve after allowing to cool slightly.

starting German friendship cake...

If you want to start one from scratch then here is the original recipe...as I've given my 3 away and baked the 4th (very yummy BTW) I may use this unless another one comes my way soon! You have to read to the bottom to find the recipe for the starter mix...

http://www.hermanthegermanfriendshipcake.com/

Hope

The Christian's hope is not a sedative; it is an adrenaline rush. It is an anchor, but not an anchor that holds us back, rather it spurs us on to action.

Charles R. Swindoll

Cranberry & red onion sauce

Keep this in mind for next Christmas, this makes loads so perfect with all that leftover turkey!

1 large red onion
2 tbsp vegetable oil
250 ml orange juice
150-200g Demerara sugar
250g fresh or frozen cranberries

Gently cook the onion in the vegetable oil for a couple of minutes until soft, add the orange juice and 150g of sugar and simmer until the mixture has reduced by half.
Add the cranberries and continue simmering for 10-12 minutes until the cranberries begin to break up.
Stir in more sugar if necessary; remove from the heat and leave to cool.

German Friendship Cake

If uv been given a sample, this is what to do with it....there are going to be a few floating around so here are the instructions if you've been honoured with one!

Don't put in the fridge!!!

Day 1 Bring mix home, put in large mixing bowl covered loosely with a tea towel.
Day 2 to Day 3, stir well each day.
Day 4 add 1 cup plain flour, sugar and milk. Stir well.
Day 5 to 8, stir well each day.
Day 9, add ingredients as Day 4. Divide into 4 equal portions and give 3 to your friends with a link to this blog. Keep one portion.
Day 10, stir well and add:
1 cup sugar
1/2 tsp salt
2 cups plain flour
2/3 cup cooking oil
2 eggs
2 tsp vanilla essence
2 cooking apples cut into chunks
1 cup raisins
2 heaped tsp cinnamon
2 heaped tsp baking powder

Mix together and put into a lather, greased baking tin. Sprinkle with 1/4 cup brown sugar and 1/4 cup melted butter. Bake for 45 mins at 170 to 180 C. Freezes well, or serve warm with icecream or cream, or cold.

Oreo Brownies

Oreo Brownies

For the brownies:
125g lightly salted butter
45g cocoa
2 eggs
225g caster sugar
60g self raising flour
1/2 pack of oreo cookies

For the icing:
230g icing sugar
55g butter (room temperature)
4 tablespoons extra double cream
1/2 pack of oreo cookies

Preheat the oven to Gas 4/350 F/ 180 C

Grease and line a 20cm/8inch square cake tin.

Gently melt the butter. Take off the heat and stir in cocoa until blended. Set aside to cool.

Whisk eggs until light and fluffy. Gradually add the sugar, then stir in the chocolate mixture. Sieve the flour into the mixture and gently fold in.

Crumble the oreo cookies (crumble all the cookies; you will need the rest later for the icing). Add half of the crumbled oreo cookies to the brownie mixture and gently fold in.

Pour the mixture into the tin. Bake for 30-35 minutes oruntil just cooked thin and springy.

Set aside to cool.

For the icing, beat the butter until soft and add the icing sugar and cream. Mix together until light and fluffy. You may add extra cream if necessary.

Mix in the rest of the crushed oreo cookies with a spoon and spread over the cooled brownies.

Makes 15 - 20 oreo brownies

Churros (a spanish doughnut)

Introduction

Churros is a bit like doughnuts, in that the recipe is very similar, but instead of a pre-formed shape, Churros is piped into hot oil and thus takes the profile of the piping nozzle. Churros is traditionally served hot at breakfast and made to order, with thick hot chocolate. For those like me, it will fill you up and you are likely to leave lunch until the late afternoon.

Ingredients

Olive oil for frying

Vanilla caster sugar and icing sugar for dusting

Dough:

100g self-raising flour

1/4 teaspoon ground cinnamon

55g butter

3-4 eggs, beaten

Method

Gently heat the butter in 175ml of water until the butter has melted, then bring quickly to the boil. Immediately remove from the heat and quickly add the flour in one go and beat vigorously until smooth. Return to the heat for around 30 seconds, still beating. Remove from the heat and allow to cool slightly. Gradually beat in the eggs until mixture is a smooth, thick glossy paste.

Using a deep fat fryer or a deep frying pan, heat the oil to the point that a drop of dough mixture, when dropped in, will rise to the top and fry rapidly (around 190 oC).

Spoon the dough mixture into a piping bag, with a nozzle of choice (ideally no wider than 1 cm) and pipe a length of mixture into the hot oil, using a knife to cut off the mixture at the required length. Be adventurous in the shapes formed with each length: spirals, rings even horseshoe shapes. Fry for about 3 minutes, turning over once, until golden brown. Using a slotted spoon, transfer to drain off the excess oil and dust with the sugar mixture. Serve hot.

Arroz con Pollo (Chicken and Rice)

Background

Arroz con Pollo is a typical spanish dish, you could say it's a staple dish for a spanish family, and is commonly found in spanish restaurants. This dish should really be seen as the foundation on which to build up on, adding a wide range of ingredients to create ever exotic dishes. Spain's best export, Paella, shares this same foundation adding various seafood like squid, mussels and prawns, but the composition can change depending on the region.

It goes without saying that the perfect accompany with this dish, and dishes derived from it, is a good ice-cold Jerez sherry, a dry Fino or an amontillado. If sherry is too much for your palette, it is around 20% alcohol by volume, then a regular dry white wine will suffice.

Ingredients

1 Spanish Onion (finely chopped)

2 Cloves of Garlic

4 Large Chicken Breasts (halved) or Chicken legs

1 Large Red Peppers

1 Tablespoon of Paprika (smoked or normal)

1 Teaspoon Turmeric

1 Can of chopped tomatoes

350g Risotto rice (paella rice, arborio rice)

1/4 Teaspoon Saffron threads, crushed

1 1/2 Chicken Stock

150g Frozen Peas

Method

Using a large flat frying pan, cook the chicken in a little oil for around 10 minutes, until golden brown all over. Remove and set aside. Add the onion, garlic and pepper to the pan and gently cook for around 10 minutes, until the vegetables are soft but not burnt. Stir in the paprika and slowly add the tomatoes over a medium heat.

Add the rice to the pan and on top of the rice add the turmeric and slowly pour in the stock. Quickly bring the mixture to the boil and add the saffron. Return the chicken to the pan and simmer until the rice is just tender and the chicken is thoroughly cooked. Add the peas. Once cooked, remove for the heat and cover and leave for about 5-10 minutes for the rice to re-absorb the liquid.

Variations

This dish works particularly well with spain's finest meats, like Chorzio sausage and Serrano ham. For a seafood variation, prawns and other things that swim in the sea can be added. Because these ingredients are quite delicate and so could become ruined during the cooking of the rice, its best to add them after the rice has been added and when the dish is simmering.

Experiment! try different ingredients like broad beans and different seasoning.

If you are drinking a good Jerez sherry to accompany this dish, then one common variation that works well with seafood, is to add a splash of sherry to the stock during cooking. The salty taste in the sherry adds that 'seafood' taste to the dish.

WANTED!

I have had a particular request for cup cake recipes from a friend who got a cup cake maker for Christmas. Any out there, especially if unusual...

Tea Loaf

this is a weightwatchers recipe which can be adapted to normal, non calorie counting members of the population with the addition of a thick layer of butter on each slice...

take
125g brown sugar
125g mixed fruit
250 ml cold tea
soak the above overnight (or, if in a hurry, just stir together)
add 
300g self raising flour
1 beaten egg
and mix well together
bake for 1hour, 15 mins
at 160 degrees C/320 degrees F/433 Kelvin/Gas Mark3 in a 2lb loaf tin (silicon one is best)

This freezes very well, but if in the vicinity of any bods, won't last long as very more-ish. It can be easily adapted by adding different fruits, nuts etc.... If any STU readers do this please add variations in the feedback. That is asuming there are people out there reading? Still looking for contributors...

New postings

Good films corner. You know fairly wholesome ones that aren't kiddies but not an 18.

Breakfast Munching Muffins

useful if you always end up going out the door without breakfast in your tum cos you're running late...

100g/4 oz ready to eat apricots, chopped
4 tbs orange juice
2 large eggs
142ml carton soured cream
100 ml/3 1/2 fl oz sunflower oil
85g/3oz golden caster sugar
300g/10oz self raising flour, sifted
1 tsp baking powder
50g/2oz crunchy muesli
12 heaped tsp marmalade

FOR THE TOPPING
50g/2 oz light muscovado sugar
2 tbs sunflower oil
50g/2 oz crunchy muesli

1) preheat oven to 190 c/gas mark 5/ fan oven 170 c
2) beat eggs, mix in soured cream, oil and sugar. stir into the apricot mixture. put the flour, baking powder and muesli in a large bowl, then gently stir in the apricot mixture. don' t overmix.
3) spoon into 12 muffin cases.dip thumb in a little flour, then make a deep thumbprint in each muffin. fill with marmalade.
4) combine topping ingredients and sprinkle over top of muffins. bake for 25-30 mins until well risen and golden.

Weight Watchers Lasagne Verde, serves 4

this actually tastes good despite the lack of yummy calories...

250g/9oz lasagne
For the filling
450g/1lb frozen peas
125ml/4floz vegetable stock
low fat cooking spray
2 garlic cloves, chopped finely
225g/8oz courgettes, diced finely
125ml/4fl oz white wine
small bunch of fresh mint chopped
500g/1lb2oz frozen spinach, cooked
200g/7oz quark cheese
a pinch of freshly grated nutmeg
salt and freshly ground black pepper
For the topping
2 medium eggs
4 tbs skimmed milk
300g/10 1/2oz low fat plain yoghurt
100g/3 1/2oz low fat soft cheese
50g/1 3/4oz reduced-fat strong-flavoured Cheddar cheese, grated

1) cook the lettuce with the peas and the stock in a covered saucepan for 20 mins over a low heat
2) meanwhile heat a large frying pan and spray with cooking spray. saute the garlic for 2 minutes then add the courgettes. stir fry for 4 mins over high heat until courgettes brown slightly. add wine and boil rapidly until all but a few tablespoons have evaporated. add mint, toss and remove from the heat.
3) in another pan, gently heat the spinach and Quark, add the nutmeg and seasoning.
4) preheat over to GM6/200 degC/400 degF. Spray a 30cm/12inch oven-proof dish with cooking spray then line the bottom with lasagne. mix the cooked lettuce and peas together with the courgette mixture.
5) cover the bottom of the dish with a layer of vegetables in their juices, then top with lasagne and repeat twice more. finish with a layer of lasagne.
6) beat together the topping ingredients, except the cheddar cheese. pour oven the lasagne, sprinkle with cheese and bake for 30 minutes until golden.

7 points per serving/580 calories per serving

Spanish Hot Chocolate

2 cups Full Cream Milk

4oz 70% Cocoa Chocolate

1/2 teaspoon Instant Coffee

Pinch of Nutmeg

Add all the ingredients to a saucepan over a low heat. Once the chocolate has melted the heat can be turned up because the milk needs to reach boiling point so it can be frothed. Remove from heat and whisk it strongly till frothy. Heat again and then whisk again - it should be frothier this time. Serve in a couple of mugs.

This is a lovely drink during those cold winter nights. It must be stressed that you need to use proper FULL cream milk, the fat helps develop the texture of the drink. Cinnamon can be used instead of nutmeg

encouraging words...

Saving faith is the heartfelt conviction not only that Christ is reliable, but also that He is desirable. It is the confidence that He will come through with His promises and that what He promises is more to be desired than all the world - John Piper


The kingdom of God belongs to the spiritually destitute. All who are genuinely saved have realized their own spiritual bankruptcy; thus they knew they could not enter based on any worth of their own. In the final analysis, the kingdom belongs to everyone who has been, like the tax collector in Jesus' parable, "even unwilling to lift up his eyes to heaven, but was beating his breast, saying, 'God, be merciful to me, the sinner!" (Luke 18:13) - John MacArthur

http://www.new-testament-christian.com/dailybiblereadingplan.html

This takes you to a link where you can download a plan to read the whole Bible in a year. We've got these at church at the moment. You read 2-5 chapters a day depending on which book you're tackling. Each day is divided into a different section of the Bible so you're not starting from Genesis and reading straight through from there.

Getting organised, planning menus and shopping

I'm trying to get more organised with menu planning and shopping. I've set up an EXCEL spreadsheet with one tab for menus for each month and another tab with individual recipes. This has the key ingredients listed. Now, if you do Sains online, there is a facility to paste a shopping list in and it finds the ingredients. So you can take each of these recipes and get the items into your shopping basket that way. Very handy if, like me, you're prone to forget to buy the key ingredients! Might not plan ahead more than 2 weeks (and that includes freezer meals of larger portions) but because a record is being kept, over time I'll be able to come back and use the menus again.

We'll see how it goes but at least a start at getting organised and moving away from the default meal setting of pasta and red sauce with veg. There is a section called quick and easy (but please not beans on toast!) if you have any ideas to go in there.

Thought for the New Year

Sharing the useful has food of all kinds and here is some "good food"...

Christ be with me, Christ within me,
Christ behind me, Christ before me,
Christ beside me, Christ to win me,
Christ to comfort and restore me.
Christ beneath me, Christ above me,
Christ in quiet, Christ in danger,
Christ in hearts of all that love me,
Christ in mouth of friend and stranger.

I bind unto myself the Name,
The strong Name of the Trinity,
By invocation of the same,
The Three in One and One in Three.
By Whom all nature hath creation,
Eternal Father, Spirit, Word:
Praise to the Lord of my salvation,
Salvation is of Christ the Lord.

St Patricks Brestplate