I’m making a trifle (my favourite food). I use sugar free jelly in the base, making up about a pint. Usually I add a little sherry to the mix. This time I used a stale scone cut into pieces to give the jelly a bit more strength. I put them in the base of a nice glass bowl. You can get trifle sponges but I couldn’t find any. Once the jelly has cooled but not set I poured it into the glass bowl covering the scone pieces. This goes into the refrigerator. Later I will make a pint of chocolate blancmange, I use sweetener instead of sugar to sweeten it. (I don’t like custard, but some use it instead). That gets poured on the jelly once it has cooled but is still liquid so that it doesn’t melt the jelly. The bowl goes back into the fridge. Finally I whip double cream till its stiff and spoon it over the trifle. Serve with cherries and chocolate shavings. Enough for six large portions.
The other reason why I drew a slug.
I had fetched a takeaway meal from our local Chinese restaurant last night but had to go out for an hour before coming home to eat it with my hubby.
An hour turned into two (as it does), so I came home hungry and ready to eat.
I said hello, and my hubby complained he had lost a bottle of beer. He could remember drinking one but could not find the other bottle. But he proudly said he had made a loaf (he likes making bread). We went in the kitchen and he showed me the bread he has made. So where’s the takeaway I asked, looking in the fridge which was empty. Oh I put that outside to cool down, he said!? What?
He went out and bought the bag in, together with the beer bottle which he had taken out too.
Both had slugs on them!
I’m sorry to say it went in the bin. The little trays the food was in were covered with hungry slugs. The beer was empty, not because he had drunk it, but because he had put some in the bread. I was not a happy person.
Next time I’ve told him to use the fridge!
I am doing it again, I can see a crying clown!? On my tea which I’d a cornish pasty. (a pastry case filled with minced lamb, sliced potato and swede or turnip) the proper ones have much thicker pastry and are crimped along the top so they look like a bag with a curved, arching top. They are originally from Cornwall although Devon, the next door county also claims to have made them originally.
We had them for tea with a cup of coffee. The sauce is HP brown sauce. Slightly spicy, and the pasties have quite a bit of pepper too.
I thought I would try and lighten my mood by posting about food.
These oatcakes (like savoury pancakes but more oaty,) with a savoury filling.
Traditionally its bacon and cheddar cheese, but that can be too greasy. So I cooked cherry tomatoes and button mushrooms on the hob with a little olive oil. Then when they were cooked I added camembert so I ended up with a melted creamy sauce.
In the meantime I put the oatcakes under the grill and toasted them on both sides so that they were crispy. Then I poured the mixture onto the oatcakes and rolled them up. Result, hot and tasty lunch.
I just made a culinary disaster. I decided to make a milkshake with a mashed up banana and some milk I frothed up.
The milk was frothed in a glass container with a metal mesh on a length of metal and a lid (like a small caffitierre).
The disaster? If you try and mix mashed banana with milk make sure it’s properly smooth, or you end up with a cold lumpy mixture. It tasted OK though.
Nutritional facts, I think I read there are 89 calories per 100 grams. There isn’t as much potassium in them as urban myth says. People with latex allergy can become allergic to bananas. They are related to plantains which are more starchy and can be cooked. There are other species including green and purple bananas.
When I was a child I used to cook toast-on the gas fire!
I would come home from school and warm up in front of the fire, warming my toes, feet, hands and face. We didn’t have central heating, so only the living room was warm. I was older than my siblings so this was my job. Slices of white bread hooked onto the bars on the front of the gas fire with a metal fork. A few seconds and you turn the bread over. Delicious hot toast and I guess margarine because we couldn’t afford butter. If it was a Sunday I sometimes cooked crumpets. They are like a savoury bread like a muffin but full of holes through the middle of them and at the top of them so when they have butter or margarine spread on them it melts right through the middle of them.
I remember the lovely smells of toast and margarine, together with a hot cup of tea in small cups with orange and brown patterns on them.
This memory was prompted by a question on the Alchemists blog page which asked for memories of being cozy. It’s good to uncover old memories like this.
Sprouts to go with this evenings meal. I cut the bases off then cut a cross in the bottom of them. I don’t know if that’s what other people do but it seems to let them cook better. I put them on to boil with water from the kettle for about 15 to 20 minutes. I don’t like them over cooked.
I don’t have them very often. Usually just around Christmas and New Year. They are a seasonal vegetable, a winter crop. Some people think they have too strong a flavour and fry them with bacon. I don’t mind them at all. Definitely one of my five a day.