My hubby keeps buying eggs but we are not using them up. They are getting towards the end of their life so I will be making an omelette for tea or even pancakes with blueberries and lemon juice.
If I’m making pancakes, I will make a batter from eggs, milk, and flour. I tend to use self raising flour because the pancakes puff up. I’m not one of these thin, crepes, type of pancake people. My mom used to make pancakes in February for Shrove Tuesday. She would add snow water to the batter (yes it used to snow in February!)
So if you want to make them I will try and write a recipe.
First get 2 mugs full of flour. Plain or self raising, this is for a few people so reduce amounts in proportion for one. Put in a mixing bowl.
Then add two or three eggs depending on the size of your mug. (Make a little well in the flour and break the eggs into it.)
Mix together and slowly add around a mug of milk. Add it slowly and stir it in. Keep an eye on the consistency, you want it pourable, like double cream, (heavy cream in America I think?)
Once it’s mixed just put it aside to rest in the fridge (I don’t know why?)
Then get a frying pan, coat the bottom with a small amount of oil, or a spray frying oil or butter. Heat the pan up quite hot and carefully pour the batter in. Tip the pan to spread the batter out till it covers the base of the pan. If there is still wet batter on the top you can pull the pancake away from the edges of the pan with a spatula and let the batter spill into the gap. Turn it over with a spatula when it’s gone golden brown and cook for a few more seconds on the other side. ( You don’t have to toss it).
Sprinkle with sweetener or sugar and lemon juice when it’s on your plate. Add fruit to taste. When you’ve done one heat the pan again. You might not need to add oil as there should still be some left behind.
Continue till you have used all the mix. You can vary the thickness depending on how hungry you are!
not neat, but tasty..
About a table spoon of cooking oil,
Salmon fillet (or not for vegetarian)
1/2 aubergine, diced into small cubes,
1 courgette / zucchini, grated finely
1 sweet pepper cut into small squares
1/2 a can of chopped tomatoes
3 cloves garlic, crushed,
Spiral pasta, 2 handfulls
Heat the oil in the pan, add the aubergine cubes, add the sweet pepper pieces, brown gently then add the grated courgette. Add the tinned tomatoes, mix and cook for a few minutes. Add the crushed garlic and the salmon on top of the mix, cook for a few minutes then turn the fish over. Lower the heat from medium low to low and gently simmer for about 5 minutes.
In the meantime put two handfuls of pasta (I had multi coloured spiral pasta in) with boiling water and cook on a medium heat till softened.
Drain and then add the pasta to the other pan. Serve the fish on top of the pasta and vegetables.
(I grate the courgette because it cooks quicker and makes the sauce feel thicker). You could add a squeeze of lemon juice.
I had a bag of sprouts in the fridge, they needed using up. What to do? I took a mixture of leftovers and cooked something ‘not bad but interesting’ according to my hubby.
First I used up half a small onion. I chopped it up and cooked it in a small amount of butter and olive oil. I added some garlic granuals, dried chives, and dried basil.
I then added sprouts that I had cut the base off, took off the outer leaves and then cut them into quarters. I added some water to the mixture up to the level of the sprouts in the pan and let it gently simmer.
I cut up two large tomatoes that were getting wrinkly and were just past their best before date.
I carried on simmering it to soften the vegetables.
While I was doing this I put on a small amount of penne pasta in some boiling water. I cooked that until it was Al dente (still slightly firm)
As the sprouts were softening I added half a jar of tomato pasta sauce that I’d saved from last night.
If you want to leave it there you can. That would be a vegetarian option. But I had some mini frankfurters to use up, so I cut them into small pieces and added them to the mix. Once they had heated through I tasted the food. It was quite ‘sprouty’ so I took a small piece of cheddar cheese, about a thumb sized piece for each of us and melted it into the mixture. I added a little salt to taste and then drained the pasta and added it to the mix.
Cooking time, about twenty minutes in total.
Don’t know the cost, but not much.
Half a small onion. About two big handfuls of sprouts. Two large tomatoes. Half a jar of tomato pasta sauce. A handful of mini frankfurters. A small amount of mild cheddar cheese. A couple of handfuls of pasta.
What do you do with your stale bread instead of throwing it away? It depends what you have in your store cupboard.
I asked around for an old favourite of mine, bread and butter pudding. A friend obliged and here is her recipe.
You need to soak your bread overnight, that would be good. You need suet . Dried fruit. Sugar. Ground all spice. I beaten egg. Sorry cant give you exact amount. Suet possibly 4 ozs. Sugar about the same about 12 ozs mixed dried fruit and a good teaspoon of the spice. Mix together with the soaked bread and then mix in beaten egg. Put in the oven for about 1 and half hours on number 6. Hope it turns out okay.
I replied that I would have to use butter as I don’t have suet, also the sweetener that I use for cooking. I don’t have all spice, but I’ve got a bit of cinnamon. She doesn’t say what to soak the bread in. I might use half milk and half water?
Well, if it turns out OK I might let you know. Thanks to my friend for the help.
It doesn’t look much but I wanted to use up some blackberries and I also wanted to get some vitamin C. I rolled up the blackberries in the Staffordshire Oatcakes. I added a sprinkle of sweetener that I cook with. Then I drizzled honey and lemon juice over the top and heated them in the microwave for a couple of minutes. Topped with half a tub of lemon mousse which needed using up. I’m used to Oatcakes with savoury fillings like cheese but these were sweet and tasty!
I decided I wanted to make my own Tiramisu with no sugar.
5 or 6 tablespoon fuels amaretto liqueur,
1 small tub of mascapone cheese,
1 teaspoon of granulated sweetener – the sort you can cook with (sucralose type)
1 tablespoon of cocoa powder
1/2 teaspoon of coffee powder.
Layered on top of bananas ( per person)
Chop the bananas into slices and put in bowls.
Put mascapone cheese in a seperate bowl, add 4 or 5 tablespoonfulls of amaretto liqueur. Drizzle half a tablespoon of it onto each bowl of bananas.
Stir the liqueur into the cheese then sprinkle the sweetener, the cocoa and the coffee into the mix. Stir in together.
Sprinkle a little cocoa over the bananas and place half the mascapone mix on each portion of bananas.
Sprinkle a little cocoa on top.
Hope this is OK, it’s totally made up, but I hope if you make it you enjoy it.
Tried to make this from just a list of ingredients.
Beetroot, potato or brown bread, garlic, a little olive oil, walnuts, cider vinegar (I only had malt vinegar). You can substitute bread for potato.
I peeled the five Beetroot and two Potatoes , chopped them, put them in a pan to boil for half an hour.
Then I took four cloves of Garlic and crushed them in a pestle and mortar. Then crushed the Walnuts and mixed them with the garlic. I added a little olive oil to help.
Watch the Beetroot and Potato and when you can push a knife into them and they are soft, drain off the water.
Allow the Beetroot and Potato to cool, then add the crushed Walnuts with the garlic. I had to add a bit more to improve the consistency. I also added the juice of half a lime to give it a kick.
I mashed the Walnut and Garlic into the Beetroot mix.
The final result, in a covered bowl in the fridge.
Meal, jacket potato with coleslaw, chopped tomato, Beetroot hummus and sausages (apologies to vegetarians and vegans). I could have used a food blender, but decided its easier not to have to clean it and waste electricity.
What’s your favourite comfort food.
Mine is simple, banana and custard…
Recipe, to make two portions.
1 large or 2 small bananas per person.
2 heaped table spoonfuls of custard powder.
2 flat tablespoons of sugar (but I use 1 flat table spoonful of sucralose based granulated sweetener)
1 pint of milk.
Chop the bananas to bite size pieces and put aside in two bowls.
Put two heaped table spoons of custard powder in a mixing bowl. Add sugar (or sweetener). Use less for thinner custard and less sugar for less sweetness.
Add a small amount of milk to the powder to make a thinnish paste.
Put the rest of the milk in a pan and bring to the boil.
Pour the boiling milk onto the custard paste and mix till the custard has dissolved into it.
Pour the mix back into the pan, bring to the boil and continue to boil for a minute or till the custard has thickened. Once it is ready pour over the bananas.
Eat! Don’t forget to wash up.