After 14 years of hosting with Hostgator I got fed up with the sky high renewal fees of 172 USD, about 150 GBP not including the currency exchange fee from the bank.

Last year after I renewed the hosting with Hostgator I decided that would be the last time and that I would find hosting someplace else. That gave me a year to sort out my blogs and other websites I run.

With a new resolve, and a deadline, I started by reorganising my blogs. The first thing I did was to get rid of the recipes blog and import the posts into the main blog. I then moved the JavaScript section from the main blog onto a new site.

Next I started working on Linux Links. I had originally built the site from scratch but now I wanted to move it into WordPress. The first task was to export the data and import it in to WordPress, which to be honest was quite easy! The next step was to get the new site running exactly like the old one but by using WordPress functions.

To be honest I haven’t quite finished Linux Links, the front end works as I intend, but I still have to finish off an admin section I added.

With the change to a new host I could also publish a new site, Bristol’s Lost Pubs, I had been working on this for a couple of years after the original site closed down.

Here is a list of all of my sites.

• roganty.co.uk – Main blog
• anodeto.roganty.co.uk – A site for my poems
• spamtxts.roganty.co.uk – A blog of spam texts
• toys.roganty.co.uk – A selection of scripts and programs I have written over the years
• linux-links.co.uk – Links to all things Linux related
• rogersfamilytree.co.uk – My family tree blog
• bristolslostpubs.com – Created because the old website was closed down

And with that my new hosting is OVH. Welcome.

Ingredients

• 225g Self-Raising Flour
• 75g Butter
• 50g Sugar
• 1 Egg
• 1 Tablespoon Lemon Juice
• about 100ml of Milk
• 1 Teaspoon Bicarbonate of Soda (Baking Soda)

Makes 8-10 scones depending on size

Method

1. Preheat the oven to 220°C/425°F/Gas 7
2. In a measuring jug, beat the egg and add the lemon juice, then make up to a generous 100-125ml with the milk.
3. In a separate bowl sift the flour and bicarbonate of soda together. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
4. Stir in the sugar.
5. Add most of the milk and mix together until you have a soft, but not to sticky dough.
6. Turn the dough out onto a lightly floured surface and knead until just together. Then roll and pat out until it is about 2-3cm thick.
7. Cut out as many rounds as you can, just push the cutter down do not twist. Place the rounds evenly spaced on a baking tray lined with baking paper.
8. Keep on gathering the dough together and cutting out more rounds until it is all used up.
9. Brush the tops with some leftover milk mixture.
10. Bake for about 10-15mins, until golden and well risen.

Notes

• This is a recipe in the making, and some tweaking will be needed.
• First time I guessed the temperature (180°C) and cooking time (20-25mins) and they turned out too crispy.
• I also may over work the dough, it seems like the less it is worked the better.
• I’ve used Bicarb instead of baking powder to (hopefully) react with the lemon juice and create a fluffier scone.
• Add 50-75g of sultanas if you prefer a fruit scone.

Unfortunately it didn’t set, so I emptied the jars out, added a little extra sugar, water and lemon juice and added a sachet of pectin. This time it did set (just!)

Next time I’ll probably add lemon rind to the mix, and more sugar.

Ingredients

• 100g Peppers, finely sliced
• 2 large Oranges.
• 2tsp Lemon Juice
• 500g Sugar
• Water

Method

1. Scrub the orange to remove any wax and dry. Then zest the oranges.
2. Cut off the pith from the oranges, then slice, and chop into rough small chunks and save any juice. Remove any pips, or large bits of pith that may remain.
3. Place the peppers, orange zest and orange chunks in a jug (or bowl) and measure out the same quantity of water.
4. Put the fruit, lemon juice and water into a pan and bring to the boil.
5. Bring the mixture down to a low simmer and stir in the sugar and heat gently until the sugar has dissolved.
6. Slowly bring the mixture to a rolling boil, and leave to boil until it reaches setting point, about 5-10 minutes.
7. Remove from the heat and transfer to pre-prepared sterilised jars and leave to cool completely overnight.
8. Enjoy on toast or toasted teacakes.

Notes

• For storage and usage I would use common sense, unopened and stored correctly it should last a good few years. Once open keep in the fridge and consume within a month.
• The problem I had was that I did not let the mixture boil enough: I brought it up to a boil, then just let it simmer. If i had let it boil for longer it would probably of set first time
• First time round this recipe made 920g of marmalade.
• After adding an extra: 100g sugar; 250ml water; 1tsp lemon juice; and 8g sachet of pectin; this recipe made 1030g of marmalade.

Ingredients

• 493g Red Tomatoes
• 534g Green Tomatoes
• 130g Onion (red)
• 175g Cooking Apple
• 250g Sugar
• 568ml Vinegar
• about 2tsp Fresh Ginger (ground)

Method

1. Chop up the green tomatoes and onion. Place in a bowl with salt. Cover and leave overnight in the fridge.
2. Drain the excess liquid from the tomatoes and onions.
3. Add the green tomatoes and onions in a large saucepan with the vinegar. Bring to the boil.
4. Meanwhile chop up the red tomatoes, and the cooking apple.
5. Add to the pan and bring back to the boil.
6. Add in the sugar and ginger, and keep mixing until all the sugar is dissolved.
7. Turn the heat down, and leave to simmer on a low/medium heat for 1 to 2 hours.
8. When the chutney has reached a thick consistency, remove from the heat and transfer to pre-prepared sterilised jars.
9. Store in a cool dry place for up to a month before opening. After opening keep refrigerated.

Notes

• The finer you chop the veg, and smother the end result.
• The longer you cook, the more intense the flavour.
• The longer it is cooked, the more broken down the veg, the smother the chutney. (And the thicker)
• This recipe, and the length I cooked it for, made 875g of chutney.
• Cook until you reach the consistency desired.

For the cake

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate icing

• 200g/7oz plain chocolate
• 200ml/7fl oz double cream

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Notes

The cake mixture is quite thin, so it’s important to use sandwich tins rather than springform tins, which could leak.

Ingredients

• 2 tbsp Plain Flour
• 2 tbsp Sugar
• 1 tbsp Cocoa powder
• 1 tbsp Oil
• Pinch of salt
• 1 drop of Vanilla Essence

Method

1. Place all the ingredients onto a microwavable mug and mix really well. If the mixture is too dry add a small amount of water to wetten it!
2. Place in the microwave and cook on high power for between one and two minutes.
3. Enjoy!

Notes

• Serve with whipped cream or ice cream.
• You can add a small handful of nuts or chocolate drops if you wish
• For variety add a small amount of cinnamon, or instant coffee.

Enjoy on it’s own or with whipped cream.

Ingredients

• 450g Pumpkin
• 410g (1 Tin) Evaporated Milk
• 75g Sugar
• 2 Eggs
• 1/2 tsp of Cinnamon
• 1/2 tsp of Nutmeg
• 1/2 tsp of Ginger

Fills two pastry cases

Method

1. Place all the ingredients, except the eggs, into a large mixing bowl
2. Beat the eggs, and add to the mixing bowl with the rest of the ingredients
3. Mix it up really well. You can use a blender to break the pumpkin up a bit
4. Divide the pumpkin mix between the pastry cases
5. Place in an oven at 220°C for half an hour

Notes

• Might have to adjust the quantities a little as I had a little left over.
• This is the first time I’ve used evaporated milk, normally I use double cream.
• For a sweeter pie adjust the amount of sugar used.
• You can use either brown or white sugar according to taste.

Ingredients

• 200g Dried pasta
• 250g jar of Bolognese sauce
• 1 Egg
• A small selection of Vegetables
• Grated Cheese

Serves 2 – 4 depending on portion size and if you have it with anything else

Method

1. Cook the pasta according to the packet.
2. Meanwhile crack the egg into the oven proof dish and lightly beat. Mix in a little seasoning.
3. Mix the jar of bolognese sauce in with the egg.
4. Chop the vegetable up into small chunks and mix in with the egg and sauce mix. If you are using hard vegetables, for example potatoes or carrots, lightly boil them first to soften them.
5. Mix a little bit of the cheese with the sauce and vegetables.
6. When the pasta’s cooked, and any hard vegetables (if using), drain and mix in with the sauce and vegetables.
7. Add a thick layer of cheese on top.
8. Place in the oven at 230C for 30 minutes, or until the cheese has browned.

Notes

• I don’t bother preheating the oven, I normally turn it on when I mix the pasta in with the sauce.
• You can omit the egg if desired, but I find the egg helps bind it altogether.
• If your only using a small amount of hard vegetables cook them with the pasta. This saves washing up!
• Try using a cream cheese along with the grated cheese. Mix it in with the sauce, or spread on top and then put the grated cheese on top.

Ingredients

• 1 Apple peeled, cored and chopped
• 200g Pumpkin, peeled and chopped
• 1/4 Red onion
• 1 Garlic clove
• 1 tbsp Brown sugar
• 300 ml Boiling water
• 1 Chicken stock cube
• Less than 1/8 tsp of nutmeg, ginger and cinnamon

Serves 1 in a big bowl, or 2.

Method

1. Chop up the onion and fry with the garlic and a little oil
2. Add the pumpkin, apple, spices and sugar to the onion and fry for 5 minutes
3. Dissolve the stock in the boiling water and add to the pan
4. Bring to the boil, then simmer until the pumpkin is soft
5. Blend

Notes

• Add the apple later
• Try using vegetable stock
• Use different spices
• Use more onion (That’s all I had!)
• Use apple juice/cider as well as the stock

I had thought they wouldn’t appear until Boxing Day, but no, it was today!

I had also thought it would be Cadbury Creme Eggs, but no, it was Cadbury Mini Eggs, and later on in the day Cadbury Caramel Bunnies and Maltesers Bunnies also made an appearance!

What’s next!