Never Forgetting The Holocaust

I'm not going to get into a page 3 debate , it is not my fight or my cause and I'm leaving it all well alone , one can be afraid of tackling subjects with a tinge of risk but when there is a back story I'm intrigued and beguiled. This is not going to be a post on that subject but the human primeval instinct has always been there and what I saw last on television is testament to this.

I can't possibly do justice in a short blog post Freddie Knoller and how as a young Jewish man he had a turbulent time and what he did to survive. He spent 2 years hiding in Paris's red light district showing the Germans to the night clubs and brothels , survival.

The quote below is from Freddie Knoller

'I was fascinated,' he says. 'This was the naughty district of Paris that I had read so much about. I was standing in front of the Folie Bergere which was in Montmartre and I saw these photos of the half naked dancers on the stage and I enjoyed myself.'

War made him  in his words selfish but it was survival , such as stealing a piece of toast from a fellow prisoner in Auschwitz , you see see the regret in his eyes when I watched the program. This is one of the most powerful programs I have watched in my life , how we as humans can do this is beyond me sometimes. Freddie shows us we shouldn't be letting this happen again , how idolised causes result in such barbaric death, suffering and destruction.

The holecaust went beyond everything we can know , to know it just happened isn't enough too loosely are the words " this must never happen again "

This was very much brought home to me when in Berlin visiting the haunting and disquieting holocaust memorial.

We must remember

We won't forget

We will remember

Parched Peas With Tomatoes And Chargrilled Swordfish

Black Peas With Tomatoes And Chargrilled Swordfish

• I have never really cooked with black peas or you might know them as parched peas before ,I know you can get them in cans but I had a box in the cupboard to good to give to the annual harvest cupboard clear out.
  
  
  Ingredients
  
  
  200 g of black badger peas which I soaked over night , then rinsed and cover for 45 minutes . You can use them immeadily or freeze some if cooking in larger quantities.
  
  
  2 teaspoons of fresh chopped thyme
  
  
  Squeeze of lemon juice
  
  
  Olive oil 
  
  
  2 tablespoons of fresh chopped chives 
  
  
  2 tuna steaks 
  
  
  Crushed clove of garlic.
  
  
  
  
  
  
  
  
  Toast pepper corns in a non stick frying pan  over medium-high heat, swirling pan about 2 minutes. Let cool, then crush in a pestle and mortar.
• Combine crushed pepper corns ,tinned tomatoes, garlic, black-eyed peas,chives, thyme ,lemon juice, and olive oil in a  bowl; season with salt and pepper and toss to combine. For 30 minutes let the flavours mix in the bowl at room temperature.
  
  
  
  
  
  

  
  
• Meanwhile, heat remaining some more olive  oil in a large nonstick frying pan over medium-high heat. Season fish with salt and pepper and cook until golden brown and cooked through, about 4 minutes per side.
• Serve fish topped with the heated sauce
  
  
  Sauce can be made up ahead a few hours.
  
  
  

My View On Things

Black and Black Photography Kedleston Hall Marvels

This is just a sample of my photography shots in black and white to Kedleston Hall. It's good to get out and excercise your eyeballs beyond your own four walls.

Fabulously Fruity Frugal Fruit Crumble

Everyone loves a good crumble all except  my teenager who's never like crumble just the custard. Almost everyone loves crumble and if you don't then you need educating in the mystic ways of the crumble.

Ingredients
5 Sticks young forced rhubarb
115 gram(s)  caster sugar

500 g of summer fruits of your choosing / frozen fruit would be a good one here ( defrosted)
100 gram(s) (3 1/2 oz) butter, softened
100 gram(s) (3 1/2oz) demerara sugar
175-200g 96-7oz) plain flour

4 weetabix

To serve
Ice Cream or double cream, custard  if you so desire.


1. Preheat the oven to 180C/160C fan/Gas4. Cut the rhubarb into 5cm (2in) pieces and place on a baking tray. Sprinkle with 4 tbsp water, add the caster sugar along with the summer fruits and roast for 10 minutes. Once the rhubarb is cooked, remove it from the  oven. Mix together and place in a ovenproof dish about 3-4 cm ( 1 1/4-1 1/2 in) deep.

2. To make the crumble, combine the butter and sugar together in a bowl until the mixture resembles breadcrumbs, then mix in the flour add the weetabix for that extra crunch.

3. Sprinkle the crumble over the rhubarb and bake in the preheated oven for 10 minutes. Remove allow to cool slightly and serve with ice cream or double cream or even custard, if desired.