New paintings and regular art updates.
My friend keeps WhatsApp-ing me photos of the daily bread he makes in his air fryer. I think its charming and he keeps changing his recipes. But he WhatsApp me photos of the bread every day. So my gallery looks like a bakery! I delete the pictures when I remember…. But it gets a bit clogged up sometimes….
I think it would be rude to ask him to stop, but I do wish they would stop piling up…
He’s got an airfryer this weekend.
Never used one before. I’ve only used mine for a few months. I got a bit motherly, trying to explain how it works, that it’s not a deep fat fryer.
When you get something new it’s not always simple to understand. Which buttons do you press? What’s suitable for cooking in it? What are the hazards, risks.
But the good thing is it seems more economical than a full sized oven. They need regular cleaning and drying or food can bubble up and stick on surfaces
You can get charts to tell you cooking times and heats.
I once used a greaseproof paper sheet and managed to char it’s edges. An airfryer is not a microwave. It gets very hot, and removing food from the baskets can be… Ouch… Hot.
Still I would recommend this piece of technology for cooking. I just want one big enough to roast a chicken.
What food would you say is your specialty?
My trifle is based on my mother’s and her mother’s recipe.
It consists of a fruit and jelly bottom layer with a touch of sherry or port.
Middle layer? Blancmange (not custard). Either the same flavour as the jelly or something different like chocolate.
Top layer, a decent amount of whipped double cream, with possibly cherries, strawberries or raspberries on top or grated chocolate.
You can’t really go wrong with that X. Usually I make it at Christmas or for birthdays.
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
Have a WordPress.com account? Log in now.
