New paintings and regular art updates.
Time for cream to celebrate, on mince pies, trifle and pud. With brandy added or sugar, it’s got to make it good.
On chocolate hot, or a steaming pot of coffee with some whisky. Cream is such a delightful treat, when it’s single, double of whisk-ed.
Add a bit to soups and sauces, give a drop to fruit and berries, savour its flavour in cocktails too. It all depends what you do!
My friend ordered some food on the Internet for home cooking. I saw what was in the box. There were various things:
Lots of herbs, chick peas, box of tomatoes, fresh tomatoes, sweet potato, garlic bulb, two carrots, baby carrots, two bags of potatoes, a shallot, two onions, green beans, a small pouch of honey, spices, an aubergine, an avocado, sumac?? And other stuff. Including bags of ice to keep two packets of minced meat and two chicken breasts cool.
There was also a tiny block of cheese, two inches by one inch by one inch, that made me chuckle…. Oh and a Partridge in a pear tree!
Well not second hand, but with left-over ingredients. I made this using curry powder and turmeric. I diced up some courgette, onion, broccoli, and aubergine. I then added a tin of tomatoes. I added water to it to stop it burning on and to add moisture. I also added a few lentils. The fish was bought today. It doesn’t really matter what sort, but a white fish isn’t too strongly flavoured. I’d added it later as you don’t need to overcook fish. It flaked nicely as I cooked and turned a nice golden brown. Much nicer than using a jar of curry sauce.
The trouble with having food at Sawadee Thai taste in Stoke is that I eat the food before I think of taking a photo of it. Today I had some noodles with king prawns and pak choi for lunch. Very tasty. The owner is a lady called Apple who is very friendly and helpful. It’s worth a visit if you want to taste Thai food, and it’s not expensive.
My loaf has a smile ! It’s crusty on the outside, soft and springy on the inside. I had a slice with a bit of butter and honey. I’m really pleased as my loaves usually turn out a bit dry and heavy. I tried to balance the liquid content and the stickiness and this time I tried to knead it a bit more.
Tasty!
I decided to make a loaf today. Its just gone in the oven for half an hour, gas mark eight. Today’s loaf is half a packet of ready mixed linseed oil bread and half strong white flower. To make sure I had the right amount of flour I tipped flour from the big bag of strong flour into the small half full one till it was filled (I don’t have scales). Then as the strong flour didn’t have yeast I added a level teaspoon of dried yeast. I mixed it with about half a pint of luke warm water and a teaspoon of honey. I should perhaps have added a bit of oil and salt, but I decided not to.
The photo is the dough after it had risen, doubling on size, then it was knocked back and allowed to rise again. I’m happy with how much it has expanded. I hope the loaf that comes out will be light and fluffy… We will see. X
Tasty..
Followed the recipe
Milk and egg
Brown bread
Dried fruit
And fresh topped
With banana, chopped
Cherry and
Blueberry land
In layers through
This tasty chew.
Avoiding sugar
So sprinkled sweetner
To make it taste?
Ace!
A friend posted two recipes on making bread and butter pudding. Here they are :
I used to make this 2 different ways:
1: buttered leftover bread cut into triangles and put overlapping into a dish with sides.
Sprinkle with raisins and sugar/sweetener.
Beat an egg into about 3/4 of a pint of milk and a pinch of salt, and pour over the bread.
Make sure it’s properly soaked.
Dot with butter and bake in a moderate oven until golden and crispy on top- probably about 30mins.
2: The posh version:
Use a brioche loaf.
Slice but don’t butter
Place overlapping slices in a dish with sides.
Sprinkle with chocolate chips or raisins and a little sugar or sweetener
Beat an egg into a mixture of single cream and milk with a pinch of salt.
Leave to soak. Dot with butter.
Bake in a moderate oven until golden and crispy on top- probably about 30mins
A tasty morsel
A solid lump?
No soft and sweet
Moist and crunchy
It was a treat
It turned out good
Now I’m stuffed
With bread, butter and banana pud!
How do you make it? Raisins and currents between slices of bread with a mixture of egg and milk and nutmeg and sugar somehow added to it? The outcome is a sticky, stiff, yummy lump of slightly crispy pudding.
Problem 1, I have no currents or raisins or even sultanas..
2, I have no sliced bread
3, I don’t eat sugar because of diabetes.
4. I have no recipe to work from and don’t know what temperature to cook it on.
Solution…just make it up as I go. So I sliced some slightly stale brown bread. Buttered it and placed it butter side down into a pyrex glass shallow oblong tray. Added a layer of sliced banana and some sliced pear. Then a few more bits of bread and dots of butter. Finally more banana and pear and a bit of a crust of bread on top. I then whisked up six eggs?! With milk, sugar substitute and a bit of cinnamon (I don’t have nutmeg).
Poured the liquid over the bread slowly so it soaked in.
What heat? I chose gas mark 5 (medium heat) and set the oven for forty minutes. It might be horrible. It might be OK. For future reference does anyone know a recipe?
Mallaband-Brown