It has been busy for me since October at my business in Watford, Herts.
I have an established business called Mr. Spiceman of Watford which was set up in Watford since 1977.
I am partner with my friend Norman Spiceman under his name the business trade and prosper.
you can follow the business on Twitter @ mrspiceman or follow my friend Norman Spiceman on facebook.
The business have expended beyound recognition through recommendations and word of mouth and now serve many generations since the start.
I appologies for neglecting this site for so long and promise to start posting in the New Year.
Happy & Healthy New Year to all my friends.
Sam Sweiry
Monday, 26 December 2011
Sunday, 13 November 2011
Sovereign Harbour Perfect Cooking Rice
Someone recently asked me in Watford... Do you eat rice?
Of course I said.
He added... how do you cook your rice?
This made me think...How people cook there rice!!
I usualy use Basmati Type of rice... Why?.. because I use the Long White Varieties.. I always did.
Here is how I cook my rice.
I take one cup of rice as a measurement.
Add two cups of water.
Place in a Microwave Container which I use only for cooking rice so it is not stained with other food.
My Microwave Power is over 800 Watts.
On the full power for 15 minutes, then take it out and rince.
Perfect rice every time as I have been doing it for years.
Next time, I share with you a secret of cooking my own version of Sovereign Harbour Indonesian Hot Rice Salad which I learnt from a visiting customer to my business in Watford.
Untill the next time... Enjoy Cooking.
Sam Sweiry
Of course I said.
He added... how do you cook your rice?
This made me think...How people cook there rice!!
I usualy use Basmati Type of rice... Why?.. because I use the Long White Varieties.. I always did.
Here is how I cook my rice.
I take one cup of rice as a measurement.
Add two cups of water.
Place in a Microwave Container which I use only for cooking rice so it is not stained with other food.
My Microwave Power is over 800 Watts.
On the full power for 15 minutes, then take it out and rince.
Perfect rice every time as I have been doing it for years.
Next time, I share with you a secret of cooking my own version of Sovereign Harbour Indonesian Hot Rice Salad which I learnt from a visiting customer to my business in Watford.
Untill the next time... Enjoy Cooking.
Sam Sweiry
Sovereign Harbour Quick Compote
Ok, It is easy to open a tin of this or a tin of that... even soaking few Dry Apricots and Prunes overnight with hot water.
Right, let me tell you what I did lately.
I had some Apples and Pears in the fridge.
When it come to eating them, I don't do that so often and many a time I had to put in the bin.
I had four apples and three pears.
I feeled them with a Potato Peeler, one of the best gadget in my kitchen.
I boiled some half a litre of water and added two table spoons of Cane Sugar and two Table spoons of fine sweetners.
I also added two table spoons of pure lemon juice.
Disolved the lot until the water is clear.
Cut each fruits into quatres and cut the pips off.
Place the lot into a glass bowl and place it into the Microwave for ten minutes.
I rested the bowl until cool and transfer the fruit into another container and place it in the fridge overnight.
What a delight and refreshing to have the next morning.
Enjoy.
Sam Sweiry
Founder and Organiser
Sovereign Harbour Cookery Club
Right, let me tell you what I did lately.
I had some Apples and Pears in the fridge.
When it come to eating them, I don't do that so often and many a time I had to put in the bin.
I had four apples and three pears.
I feeled them with a Potato Peeler, one of the best gadget in my kitchen.
I boiled some half a litre of water and added two table spoons of Cane Sugar and two Table spoons of fine sweetners.
I also added two table spoons of pure lemon juice.
Disolved the lot until the water is clear.
Cut each fruits into quatres and cut the pips off.
Place the lot into a glass bowl and place it into the Microwave for ten minutes.
I rested the bowl until cool and transfer the fruit into another container and place it in the fridge overnight.
What a delight and refreshing to have the next morning.
Enjoy.
Sam Sweiry
Founder and Organiser
Sovereign Harbour Cookery Club
Tuesday, 25 October 2011
Sovereign Harbour Potato Salad
I have been busy lately improvising recipes for my clients in Watford where I have a managed business called Mr. Spiceman of Watford.
I am realy honoured that some of Caterers Clients phone me for advise and ask me sometime to blend special recipes they picked on google.
This morning morning, I feel good, though a bit tired from having so many meetings.
I say, it is good to be busy.
I asked my wife Carol what shall be have tonight.
The usual answer... whatever you fency but do it yourself.
OK, my wife, blessed her, she is a good cook, that is why we enjoy our food.
Lets do tonight a basic potato Salad and a Beatroot Salad to go with my vegetarian paella.
I realy don't fency going out to buy the ready made Potato Salad and Beatroot Salad.
My daughter Sharon baught me a hand dicer on my 70th birthday.
She knows I love cooking and now I use it a lot.
I had some medium/large potatoes which I use for baking.
I peeled four medium potatoes and each I sliced lengthway into three.
I put each slice in the hand dicer and here I have plenty to cook in the Microwave.
I added some water and place it for 10 minutes to cook.
once cooked, I let them cool off a bit then I added Dry Parsley, Salt, Pepper, Mayonaise blended with Salad Cream to give the potato salad that tangy taste.
I put it in the fridge for tonight serving.
Then I have four cooked beetroots which I slice each one lengthwise into three and put them in the dicer.
I blended Powder Sweetner with Vinegar and a table spoon of cane sugar.
I placed the lot in a jar and shake it.
I placed the Jar in the fridge for tonight.
I cooked in the Microwave a cupfull of Paella Rice blended with Paella Seasoning which I sell both at Mr. Spiceman of Watford and for ten minutes it is ready.
Took the cooked Paella rice and blended with tin of cooked peas, sweetcorn and diced Bell Pepper pre-boiled.
I added salt and peper and scrambled egg.
Tonight, I am ready to have Vegetarian Paella with Beetroot and Potato Salad.
Cheers !!!
I am realy honoured that some of Caterers Clients phone me for advise and ask me sometime to blend special recipes they picked on google.
This morning morning, I feel good, though a bit tired from having so many meetings.
I say, it is good to be busy.
I asked my wife Carol what shall be have tonight.
The usual answer... whatever you fency but do it yourself.
OK, my wife, blessed her, she is a good cook, that is why we enjoy our food.
Lets do tonight a basic potato Salad and a Beatroot Salad to go with my vegetarian paella.
I realy don't fency going out to buy the ready made Potato Salad and Beatroot Salad.
My daughter Sharon baught me a hand dicer on my 70th birthday.
She knows I love cooking and now I use it a lot.
I had some medium/large potatoes which I use for baking.
I peeled four medium potatoes and each I sliced lengthway into three.
I put each slice in the hand dicer and here I have plenty to cook in the Microwave.
I added some water and place it for 10 minutes to cook.
once cooked, I let them cool off a bit then I added Dry Parsley, Salt, Pepper, Mayonaise blended with Salad Cream to give the potato salad that tangy taste.
I put it in the fridge for tonight serving.
Then I have four cooked beetroots which I slice each one lengthwise into three and put them in the dicer.
I blended Powder Sweetner with Vinegar and a table spoon of cane sugar.
I placed the lot in a jar and shake it.
I placed the Jar in the fridge for tonight.
I cooked in the Microwave a cupfull of Paella Rice blended with Paella Seasoning which I sell both at Mr. Spiceman of Watford and for ten minutes it is ready.
Took the cooked Paella rice and blended with tin of cooked peas, sweetcorn and diced Bell Pepper pre-boiled.
I added salt and peper and scrambled egg.
Tonight, I am ready to have Vegetarian Paella with Beetroot and Potato Salad.
Cheers !!!
Monday, 10 October 2011
Sovereign Harbour Version of Baba-Ghanoush
Baba Ghanoush is a Middle East dish found around the shore of the Mediteranian and stretch further than that into Bulgaria, Romania and as far as India with many, many versions.
But the basic of Baba Ghanoush is the eggplant or better known here as Aubergine.
It is an ideal dish for Vegan/Vegetarian.
you can use the versions either with Olive Oil or Tahina, a paste made from Sesami Oil.
Baba Ghanoush often associated with Meze or appetizers - those little dishes they serve before meals.
In my opinion, by using your imagination, you can make a meal out of it... some contradict my view.
Lets start with the basic preparation.
The traditional way is to cut the aubergines in half, place them face up in oven dish, sprinkle with oilve oil, salt and pepper and roast for about 30 minutes on 200 degree.
Take up, scoop the pulps out and leave the skin to be used later for presentation.
so far so good??...
place the pulp into a blender, add 1 Tbs of ground cumin, 1 Tbs of ground Corriander, 1 Tbs of dry parsley, a pinch of hot chillies to your liking, 1 Tbs of ground garlic, 2 tbs of lemon juice.
Blend until smooth consistance.
Normaly, when you scoop the pulps, tradition say squeeze the excess water before mashing.
I say leave it because otherwise by squeezing the excess water, the eggplant become greedy and absorbe a lot of oil.
once you are satisfied in the consistancy you created in the blender...take it and place in a dish.
dice onion and tomato and mix with mayonaise.
add the Aubergine to oil ( you can use olive oil or Vegetable oil or the traditional Tahina.) with further lemon juice and salt to taste.
blend in the diced tomato, onion and the mayonaise and place in the fridge for an hour.
It is read to be served.
Tonight, I am having it with Grilled Dover Sole sprinkled with my Magic Fish Seasoning which I blend and sell at Watford where I have an established business since 1977 called Mr. Spiceman of Watford.
Enjoy !!
Sam Sweiry
Any recipe contribution will be gratefuly received.
Thank you
shcookeryclub@gmail.com
But the basic of Baba Ghanoush is the eggplant or better known here as Aubergine.
It is an ideal dish for Vegan/Vegetarian.
you can use the versions either with Olive Oil or Tahina, a paste made from Sesami Oil.
Baba Ghanoush often associated with Meze or appetizers - those little dishes they serve before meals.
In my opinion, by using your imagination, you can make a meal out of it... some contradict my view.
Lets start with the basic preparation.
The traditional way is to cut the aubergines in half, place them face up in oven dish, sprinkle with oilve oil, salt and pepper and roast for about 30 minutes on 200 degree.
Take up, scoop the pulps out and leave the skin to be used later for presentation.
so far so good??...
place the pulp into a blender, add 1 Tbs of ground cumin, 1 Tbs of ground Corriander, 1 Tbs of dry parsley, a pinch of hot chillies to your liking, 1 Tbs of ground garlic, 2 tbs of lemon juice.
Blend until smooth consistance.
Normaly, when you scoop the pulps, tradition say squeeze the excess water before mashing.
I say leave it because otherwise by squeezing the excess water, the eggplant become greedy and absorbe a lot of oil.
once you are satisfied in the consistancy you created in the blender...take it and place in a dish.
dice onion and tomato and mix with mayonaise.
add the Aubergine to oil ( you can use olive oil or Vegetable oil or the traditional Tahina.) with further lemon juice and salt to taste.
blend in the diced tomato, onion and the mayonaise and place in the fridge for an hour.
It is read to be served.
Tonight, I am having it with Grilled Dover Sole sprinkled with my Magic Fish Seasoning which I blend and sell at Watford where I have an established business since 1977 called Mr. Spiceman of Watford.
Enjoy !!
Sam Sweiry
Any recipe contribution will be gratefuly received.
Thank you
shcookeryclub@gmail.com
Wednesday, 5 October 2011
Sovereign Harbour - what are you having tonight??
so far, it has been a long morning for me.
just been back from attending the 10am Social Club Coffee Morning at Simply Italian Restaurant at Sovereign Harbour Waterfront.
see.... www.harbourseniors.co.uk
I am launching a New Weekly Debating Society in Sovereign Harbour next Wed. the 12th of October at 3pm at Simply Italian Restaurant Annex - come along... it is FREE.
Last evening ( Tuesday), I attended my local Rotary Club in Sovereign Harbour at 7pm @ Simply Italian Restaurant Annex, Sovereign Harbour Waterfront.
The food was not so great!!... but I enjoyed my Cappuchino.
I have a lot of catching up to do with my business in Watford, Herts ( Mr. Spiceman of Watford Est. 1977) such as keep up the VAT up todate, see to the ordering for this weekend, read the many e-mails I receive...( thank you for keeping me busy with the many recipes you send - appreciated. appologies if I don't reply ).
I told my wife... this evening should be simple, lets eat out.
She agreed... no cooking at home mean no washing up to do... great!!
I picked up a publication at my local Sainsbury called Everyday - Easy.
I like the easy part.
The cooking is left for another day...
I will share with you, on another posting, some of the exciting original recipes I received.
There is so many, I would loved to post them now... but, I promise, I will share them later.
Thank you for following me on this Blog.
Sam Sweiry
Founder of
Sovereign Harbour Cookery Club
shcookeryclub@gmail.com
just been back from attending the 10am Social Club Coffee Morning at Simply Italian Restaurant at Sovereign Harbour Waterfront.
see.... www.harbourseniors.co.uk
I am launching a New Weekly Debating Society in Sovereign Harbour next Wed. the 12th of October at 3pm at Simply Italian Restaurant Annex - come along... it is FREE.
Last evening ( Tuesday), I attended my local Rotary Club in Sovereign Harbour at 7pm @ Simply Italian Restaurant Annex, Sovereign Harbour Waterfront.
The food was not so great!!... but I enjoyed my Cappuchino.
I have a lot of catching up to do with my business in Watford, Herts ( Mr. Spiceman of Watford Est. 1977) such as keep up the VAT up todate, see to the ordering for this weekend, read the many e-mails I receive...( thank you for keeping me busy with the many recipes you send - appreciated. appologies if I don't reply ).
I told my wife... this evening should be simple, lets eat out.
She agreed... no cooking at home mean no washing up to do... great!!
I picked up a publication at my local Sainsbury called Everyday - Easy.
I like the easy part.
The cooking is left for another day...
I will share with you, on another posting, some of the exciting original recipes I received.
There is so many, I would loved to post them now... but, I promise, I will share them later.
Thank you for following me on this Blog.
Sam Sweiry
Founder of
Sovereign Harbour Cookery Club
shcookeryclub@gmail.com
Monday, 3 October 2011
Sovereign Harbour Cookery Club will stay online
Things are going slow in Sovereign Harbour.
One thing or another, I blame the weather of course !!
We had good weather and bad weather... my honest opinion, I needed more time to spread the news properly before launching this new iniative.
I am not a quiter and I don't beleive I have done the wrong thing in helping others.
The doors are still open for me to carry on contributing on this Blog for the benefit of all those who need orientation to enjoy cooking.
Sovereign Harbour Cookery Club will be kept alive with new recipes posted on this Blog.
I will try again in the future to form weekly groups to socialise and learn from each others.
In a away, I have over-stretched myself by taking on activities on Monday.
I have a successful and a very busy business, established in Watford, Herts UK since 1977 which is managed by family and friends who have been with me for a long time.
Although I oversee the management of my business, I am also active socialy which leave me little time to spend with my wife Carol to whom I married over 41 years ago.
I enjoy contributing to this Blog and hope by doing so, I will make friends with those who follow me on this Blog as well as on Facebook and Twitter.
Next week I will talk more about Hemp Seeds with its properties for health and Araminth Seeds which are indigenouse to Mayans in Central America.
Thank you for following me on this Blog.
Sam Sweiry
One thing or another, I blame the weather of course !!
We had good weather and bad weather... my honest opinion, I needed more time to spread the news properly before launching this new iniative.
I am not a quiter and I don't beleive I have done the wrong thing in helping others.
The doors are still open for me to carry on contributing on this Blog for the benefit of all those who need orientation to enjoy cooking.
Sovereign Harbour Cookery Club will be kept alive with new recipes posted on this Blog.
I will try again in the future to form weekly groups to socialise and learn from each others.
In a away, I have over-stretched myself by taking on activities on Monday.
I have a successful and a very busy business, established in Watford, Herts UK since 1977 which is managed by family and friends who have been with me for a long time.
Although I oversee the management of my business, I am also active socialy which leave me little time to spend with my wife Carol to whom I married over 41 years ago.
I enjoy contributing to this Blog and hope by doing so, I will make friends with those who follow me on this Blog as well as on Facebook and Twitter.
Next week I will talk more about Hemp Seeds with its properties for health and Araminth Seeds which are indigenouse to Mayans in Central America.
Thank you for following me on this Blog.
Sam Sweiry
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