Why you need to set your Goals and Intentions for 2019 NOW
Stylemesisteradmin
December 3, 2018

Why you need to set your goals for 2019 NOW

If I said to you that if you set your goals and intentions on the 1st of January 2019 you would be more likely to fail you would accuse me of setting negative intentions and sending out negative vibes into the universe thus actually causing the failure in the first place.

  • The truth is that if you sit down on the 1st of January you are more likely to:
  • Set general goals rather than be specific to what your real needs are
  • You will set the same goals as last year
  • Your friends and family will be more influence as everyone is talking goals
  • You won’t put enough effort into plans and are more likely to fail due to that

And the list goes on.

To set goals and intentions that you can actually achieve you need to actually work out many different elements.

To get you going here are questions I ask clients:

  • What is the outcome you want to achieve?
  • Why do you want to achieve this?
  • How much time do you realistically have over the 12 months to achieve this?
  • Can you afford to reach this goal?
  • Is your goal realistic?

I then get them to write out their goal.

And then BREAK IT DOWN.

Here’s an example.

Let’s say Sara wants to open up her own Bakery.
She wants to open it as she already bakes from home so this is progression.
She has £10,000 investment available from family.

That’s all awesome.

  • What Sara needs to start with is:
  • Where is there a demand for a bakery in her area.
  • How many sales does she need to make to actually make this a realistic business venture?
  • How much can she expect to pay in rent?
  • What are the bills like?
  • What is her current cash flow like with business.
  • Whilst she’s working on opening her business can she afford to hire someone to run the home business?

What costs can she expect in kiting out the shop?

As you can see Sara needs to do a LOT OF RESEARCH. In my opinion it’s the most important stage that can make or break a business idea.

As Sara works she needs to fit this in around her business hours.

Once she blocks out her work time, family time and other commitments she’ll know how much time she has to actually carry out the research (and also see if she has enough capacity to do this during the actual year or will she need to consider a 18 month plan).

Once she knows this she can break down what she needs to research and slot it into her calendar and tick off each task.

Steadily Sara will see her tasks go down and she’ll progress steadily towards her goal.

But if Sara sets a general goal and just writes down “my goal is to set up a bakery in 2019” she wouldn’t know where to start. She’s literally setting herself up to fail and come end of 2019 she’ll be setting the same goal and potentially repeating the same mistakes.

So what do you need to do today?

  • Sit down and think about what you have achieved this year and what you set out to actually do during the year. Consider which of these goals you want to set for 2019 (if there are any).
  • Break down the goal considering the time you have to achieve it (be realistic so you have more of a chance of achieving the goal).
  • Put dates in your diary.
  • Schedule ‘check ups’ during the year on your goal. I suggest once every 3 months. That was if you are behind schedule you can either look at catching up or potentially moving dates around to accommodate this. Either way we are looking at increasing your chances of successfully completing your goals.

It seems like a lot of work to do however this method increases your control on the goal achieving process and also will increase your confidence with goal setting as your success rate too.

And once you’ve done that you can sit back and watch others set out goals with no structure on the 1st of January 2019 and watch a lot of them give up by 1st of February.

What are your goals and intentions for 2019? Share them below.

My take on Chicken Daube
Stylemesisteradmin
November 30, 2018

Mauritian inspired Chicken and Potato stew
(inspired by Daube de Poulet/Chicken Daube).

The humble chicken. For me personally it doesn’t get enough credit. Literally. In my opinion it’s one of the most versatile proteins (and healthier than red meat too). However I don’t think it gets enough credit for what it is.

We bung it in the oven and tell it to come out as a perfect roasted chicken for the family to enjoy at the weekend. But give it a bit of love and the plain old chicken can be transformed into a pot of warm, comforting fair suitable for the colder months ahead.

I personally would prefer for my family to eat more chicken over red meat….but alas we haven’t got to that stage quite yet.

So here is my take on a Mauritian classic Daube de Poulet/Chicken Daube. I’ve adapted this classic to make it suitable for the slow cooker however you can easily cook it on the stove top.

I have a system where I try to prepare a weeks worth of meals in a couple of hours. In this session I will also brown off any meats I will using during the week and I will either store them in the fridge or freezer depending on when I will be needing the product.

Now for some people this will seem insane; for me it opens up many opportunities of using the slow cooker even on a really busy morning as there’s no need to ‘brown off’ meat on the stove before putting it into the slow cooker. But this is something I do and it works for me.

You can of course skip the browning step if you wish to. The flavour in my opinion isn’t as strong (rather mellow).

So to make a classically inspired dish that easily serves 6 (I get 8 portions out of this recipe) you will need:

1 kilogram of chicken drumsticks (skin off)
1 tablespoon oil (I used rapeseed oil)
3 medium potatoes cut into medium pieces (smaller pieces will cook faster and essentially turn into mush)
1 large onion chopped or 4 TSBP of pre-fried onions (available in most Asian supermarkets-they’ll be cheaper in bulk too!)
1 can (approx 410 grams in weight-check the tin) tomatoes-chopped.
200 ml water or chicken stock
1 heaped teaspoon smoked paprika (or plain paprika if that’s all you have).
1 heaped teaspoon garlic or garlic paste
1 small piece of ginger (around an inch)-whole
1 cinnamon stick
Salt-amount will depend on your own preference.
1 teaspoon dried thyme or 1 tablespoon fresh (dry herbs are more concentrated in flavour).
Variation (remember this recipe is inspired by NOT an authentic copy of the original) you can use other herbs. For a French twist try Herb de Provence. Again use 1 teaspoon.

OPTIONAL: 1 dried chili (for a bit of a chili flavour)

Note: the French variation can contain wine however a lot of Mauritian folk follow an alcohol free diet.

1) Heat the oil in a pan over a medium flame. Add the chicken, cinnamon stick and ginger and fry until opaque and a bit brown (bits will be brown but not the full chicken). Take off the heat.

2) Add all the ingredients to your slow cooker and stir to mix well. You’ll note that there doesn’t seem to be lots of liquid. That’s fine as cooking in a slow cooker uses less liquid (evaporates less).

3) Now you have two options.
Cook on high for 3 hours
Cook on low for 5.5 hours

4) Once cooked serve! The flavours literally develop more overnight. As you have the potatoes in the dish I haven’t suggested serving with potatoes or rice. Why add to the carbs?!

Enjoy.

Winter Fruit Sponge
Stylemesisteradmin
November 23, 2018

Winter fruity Sponge Bake

Crisp colourful leaves on the ground. Bit knitted tops. Bowls of tomato soup and darker evenings watching box sets. Yes that pretty much sounds like Autumn. I love every season going and when the seasons change I often dream about what will happen in this season. Autumn to me is about comfort, appreciation and preparing for ‘come what may’. The colourful leaves followed by the crazy colourful fireworks have me lusting for this season a lot.

And as a baker with children with a sweet tooth I love experimenting with flavours and in Autumn I love gently spicing food with cinnamon, ginger and cardamom. The warm aroma makes me feel safe and snug.

What says ‘hey it’s Autumn’ to me is the combination of apples and blackberries. So here I have an awesome recipe for winter fruit sponge. It’s not too sweet, not too tart and has a spongy warm layer that says Autumn has arrived.
Serve this beauty with lashings of custard….or if you are still pining for Summer a scoop of vanilla ice-cream!

Ingredients:

For the fruity layer
500 grams Apples, Blackberries & plums
175 ml water
60 grams sugar
1 small cinnamon stick

For the spongy top:

125 grams butter at room temperature
125 grams castor sugar
125 grams self raising flour
1 tsp ground cinnamon
1 tsp baking powder
1 egg whisked
50 ml milk

1) Place the apples, cinnamon and sugar in a pan and bring to the boil. Lower the heat and cook for 5 minutes.
2) Add the blackberries and cook for a further 2/3 minutes. Turn off the heat.
3) In a large bowl beat together the sugar and butter until creamed together. Add the egg and beat further.
4) Add the flour baking powder and ground ginger and beat. Don’t worry if it looks a bit lumpy that will be fixed later.
5) Now add the milk and stir in.
6) Take the baking tin and place the apple and blackberry in it. Spread evenly. Remove the cinnamon stick.
7) Pour over the sponge mix and spread evenly with a spatula.
8) Bake at 170 for 25 minutes (or until golden brown).
9) Take out of the oven and serve warm with custard.
10) Enjoy!

National Trust annual Family Membership Review
Stylemesisteradmin
November 19, 2018

 

National Trust membership

This summer I had an increase of energy and love of the great outdoors. Not just because of the awesome weather we had in the United Kingdom (a proper summer!) but also because I have been building up my health and fitness which means I no longer dread a day of being outdoors walking around. I didn’t feel drained just at the mention of being outdoors which believe me I haven’t felt for years.

And now that I feel more comfortable as a Mama I feel more confident in general including going out to places that are unchartered territory and being outdoors during summer holidays? Hugely unchartered.

Now for those of you who don’t know The National Trust is a conservation organisation (Charity) in England, Wales and Northern Ireland; and boasts the largest membership of an organisation in the UK. That’s bloody huge! It started out in 1895 and in 2017 the membership count was 5.1 MILLION. They have around 6,000 staff members and over 60,000 volunteers. That’s huge.

The Trust has a mission which is to preserve and protect historic places and spaces FOR EVER FOR EVERYONE.

This organisation is huge. The numbers say it all. They own over 350 heritage properties which include many historic houses, gardens, industrial monuments and social history site (according to their Annual report dated 2015). The Trust is one of the largest landowners in the United Kingdom.

How the Trust works is most of these venues are open to the public who are charged to access them. The costs are reasonable for what you are accessing however if like me you are looking for places to visit around the year to get your children outdoors then an Annual membership for the family (£120.00 per annum) would be more useful for you.

I did some initial research into what was available near me in regards to venues and I was blown away. A quick search within an hour and 15 minute travel brought up 14 venues! 14. A bit further a field and there’s no much more. I looked at what facilities available at the venues and felt the annual membership cost was justified. If you work on an average of spending £25.00 (approx) on admission into a venue and we visit five during the year we break even. That’s how simple it is.

However I know my girls are growing up and exploring is something they want to do so returning to a venue wouldn’t be something I would out rule. Plus the Trust hold events at their venues throughout the year.

If we visited 12 venues throughout the year (say we visited a few in summer, and then visited in half term etc) that would cost £300.00! We will be paying £120.00 so that’s a huge saving.

So as you can tell it’s worth the membership if you know you want to be outside to enjoy the great outdoors (and indoors).

Since joining in August 2018 we have visited:

Biddulph Grange Gardens (twice!)
Sudbury Hall and Museum
Shugborough Hall

So that’s three venues and four actual trips. We would spend around £100.00 on admissions. And that’s just the start of our adventures as I write this we are planning on visiting Dunham Massey and Little Moreton Hall over the next few weeks.

What can I expect at National Trust venues?

Well maintained, stunningly beautiful buildings and gardens. Sudbury Hall also had events on during the summer holiday and my girls attended a wool doll workshop which was delivered by staff. The girls learnt how to make retro style dolls from wool for £1.50 each (this was an extra cost and not part of the membership due to material costs).

We also attended the Victorian themed Weekend at Biddulph Grange Garden where the girls got to watch a Punch and Judy show and play in a sandpit. The Grange also held an annual event where children can do things that will ‘make their childhood memories’ so to speak such as make mud pies, make things out of twigs and touch a slug and snails.

You can take a picnic or buy from their on site eateries. Places like Shugborough have huge gardens from which the kitchens in the cafe prepare awesome food.
The buildings are kept in pristine condition and volunteers are usually on hand to explain the history which is mesmerizing. There’s also quizzes/trails for children to do around the venues too.

There’s so much to learn about history from the venues and the gardens provide a tranquil place to get back to nature, enjoy the great outdoors and be ‘at one’ with nature. That’s how awesome these gardens are.

A lot of the venues have outdoor play areas too which is a bonus for parents/grandparents too.

We’ve enjoyed our time outdoors and I have taken more pictures of the great outdoors in 4 trips than I think I have in years. That’s how beautiful these venues are.

Do I recommend the Annual Membership?

I did my research and knew the membership was what we needed as a family so I took it out. You cannot cancel your membership (you’ll still need to pay the yearly cost). If you are not sure about taking out a yearly membership you could visit one venue and see how you guys like it. I personally recommend membership.
I can see the venues being perfect for romantic picnics too; so if there are any couples who’ve got children at School and want to enjoy some down time together these venues provide that too.

I give The National Trust 5/5.

Child improved Carrot Cake…
Stylemesisteradmin
November 16, 2018

Carrot Cake

I have a soft spot for delectable carrot cake. When I was younger I used to heave at the idea of a vegetable in a cake. Actually I just disliked all vegetables as my parents lacked the kitchen skills of cooking vegetables without blitzing them into a ghastly grey mush.

So when I was older I discovered my love of cinnamon, orange and carrots combined in a carrot cake. The sweet yet spiciness from the cinnamon and the slight zesty taste from the orange married to carrots in a sponge had be at hello.

Over the years I’ve tried various recipes and I have to admit the best one I have found it the one I have below. I actually make the cake without raisins or nuts as my youngest loves carrot cake (she loves cinnamon) but cannot stand nuts or raisins. So rest assured that if you need to omit these ingredients this cake still tastes bloody awesome!

This cake also freezes well so I cut it into slices, wrap it into greaseproof paper and freeze it with the intention of using it up within 3 months. Don’t forget that leftover cake can also be used as a trifle base. So really there’s no reason for wastage here.

This cake is pretty easy to put together however I’ll warn you now; peeling and grating took me about 20 minutes. So if you have children who like carrot cake encourage them to help.

Ingredients:

Dry ingredients:
260 grams plain flour
2 tsp baking powder
1 tbsp ground cinnamon (less if you are not a friend of cinnamon)
1 tsp salt

Wet ingredients:
300 grams castor sugar
300 ml vegetable oil
4 medium eggs
Juice of one orange (& fine zest if you like citrus)

Fruit, nuts & Vegetables:
4 large carrots peeled and grated (or 6 medium carrots)
60 grams chopped up walnuts & a few ‘whole’ pieces to decorate the cake
60 grams raisins

Icing:
100 grams cream cheese
250 grams icing sugar
100 ml double cream
1 TBSP orange juice

1) Heat your oven to 170 c. Grease a 20 CM (8 inch) size round cake tin. I usually use Wiltons cake release as it it’s basically like greasing and flouring all in one but with no mess. You squirt a bit on the pan and brush it around. That’s optional; you can also use greaseproof paper to line your tin.

Note: you can use this recipe to make cupcakes. Fill large muffin tins up to 2/3 and bake for 20/25 minutes.

2) In a large bowl mix together the dry ingredients. Set to one side.

3) In another large bowl (the bigger the better trust me on this!) mix together the oil and sugar. Add the eggs, a bit at a time (you can add one at a time to make it easier for you). Beat together. You’ll notice the mixture is becoming like a thick paste. Don’t worry; that’s science. Once you’ve added all the eggs stir in the orange juice and zest (if using).

4) Now carefully add the dry mixture to the wet mixture folding in to ensure the ingredients mix well to create a batter. This may have a little while but don’t panic.

5) Now you need to add in the fruit, nuts and carrots bit my bit. Fold in.
Note: please don’t reduce the amount of carrots thinking you don’t need that many. What’s a carrot cake without carrots?!

6) Now that you’ve managed to make the cake batter (well done you…you domesticated force of baking power). Pour the mixture into the prepared cake pan. Bake in the oven for 40/45 minutes until golden brown and a skewer comes out clean.

7) Allow the cake to cool and then remove from the tin.

8) to make the icing: whip the double cream until stiff. In a separate bowl whip together the cream cheese and icing sugar. Add the orange juice. Stir in. Fold in the double cream. Refrigerate until you ice the cake.

9) Ice the cake. I just added a layer all over and used cake decorations to add a bit of jazz.

10) Serve with a cuppa.