Magi Mix

A couple of months ago Hubby got a brochure through from work with the option to pick whatever he wanted (up to a value) for his 20 years long service award.

After he had had a quick flick through he decided there was nothing in it he wanted (Mont Blanc pens etc) and passed the brochure to me - saying 'get what you want'.

Well for a long time I had been yearning for a Magi Mix Food Processor and as we have just had a new kitchen I decided to order one.

The model is a 4200 in satin steel and although have only had it a couple of weeks it has proved as good as I had hoped and more.

The problem now is that Hubby, after watching all the recent cooking programs, has decided that it is now his and he wont stop baking and cooking! To make my point, I was working until 8 last night and came home to a Christmas Cake. He also bought a Magi Mix Ice Cream maker on Saturday and that has been used every night too.

When I can get near the processor (normally when he is at work) I have made bread, cakes, chopped, grated and much more. They truly are an amazing piece of kit.

I will continue to keep you updated on my experiences with it.

The Middle Earth Bear Festival

On 28th - 30th April The Aspinall Arms are holding the 3rd Middle Earth Beer Festival.

This is being held in Hurst Green Village Hall near Clitheroe in Lancashire.

There will be 40 Real Ales & Ciders and food is being served.

The featured bands are King Creosote, The Swing Commanders and Ram Bunk Shus!

Tickets available from The Aspinall Arms or online at

Will well be worth a visit!

Venison Loin with Red Wine reduction

To serve 2

Preheat oven to 180

Trim the loin making sure that all sinew and 'silver' skin is removed.  Rub with olive oil and season.

Place in a hot non stick frying pan and cook on all sides for about 4 mins in total.

Put on a tray into the oven for about 12 mins.

Remove and leave to rest for about 10 mins in a warm place.

Meanwhile add some red wine to the frying pan, scraping up and bits. Add a couple of teaspoons of Redcurrant Jelly and reduce.

Slice the Venison (should be pink inside) and serve with mash or dauphinois potatoes with the reduction spooned over the Venison.

Delicious!

Welcome to my Blog on the food of the Ribble Valley

Thank you for joining me as we take a food lovers trip

around the beautiful Ribble Valley!

Visiting restaurants and pubs.

Farm shops and farmers markets.

Sharing recipes and hints.

And most of all enjoying fabulous food!