Mix flour (I use self raising flour), eggs and milk to a liquid the consistency of double (heavy) cream. (I suggest put in the flour first, then add eggs till its a softish mix, then add milk to make it more like double cream.) (this is the pancake batter) let it rest for a while then heat fat in a pan (butter or oil) so it coats the pan but pour off any excess. Make sure the oil is good and hot but not burning. Pour the batter in to cover the base of the pan, pour out any excess. Cook over the heat, you will see the batter bubble and dry out. When it’s dry use a spatula to turn it over. It should hold together and look like the photo. Tip out on a plate, add sugar or sweetener and lemon juice squeezed over the top. Make sure you don’t allow the oil to burn while transferring the pancake, add a bit more fat then pour in more batter. Cook again. Keep going and stacking till the batter runs out. Enjoy. (you can also add banana or chocolate). Amounts of ingredients vary depending on how many pancakes you want to eat.
I got some vegetable samosas today and was very tempted to buy some Indian sweets. I’m not sure how they are made but they are very nice to look at. I had some a few years ago and enjoyed them very much, but I keep my sugar consumption low so I just asked if I could take a photo. Our sketching prompt today is sweets so you might see a blog with a sketch of them later on.
I decided to stew four apples that were starting to soften. I wanted to use them up and also half a tub of clotted cream.
Four medium sized eating apples
A couple of teaspoons of sucralose based sweetener (or sugar to taste).
A level teaspoon of cinnamon powder.
A single measure of whisky, or you could substitute a small amount of lemon or orange juice.
About three or four tablespoons of water to stop the apples burning onto the pan.
A tablespoonful of clotted cream or whipped cream.
I roughly cored and chopped the apples and left the skin on. I put them in a pan with a little boiling water to stop the apple flesh burning. I cooked the apples for about 15 to 20 minutes till they softened. Stirring and mashing them until they were a chunky pulp.
I added a couple of teaspoons of sucralose based sweetener to make the apples less sharp. Then I added a single measure of whisky and a level teaspoonful of cinnamon and cooked the mix for a couple minutes more. You could substitute fruit juice for the whisky and leave out the cinnamon if you don’t like it.
Serve hot in a bowl with the clotted cream or whipped cream dolloped on top.
This reminds me of the Wassails we usually go on in January. They are to celebrate the local apple trees and wish for a good crop of apples the following autumn.
When life gives you lemons
Leave them to rot
I like it, not!
When life gives you lemons
You know its getting sour
Your feeling down
And your temper is dour.
When life gives you lemons
Have a good cry
Remember that all of us
Are born to die.
When life gives you lemons
Make something nice to eat
Pancakes with sugar and lemon
Really do taste sweet!
Oh no! Hubby bought chocolates for Christmas, a big box…. But then we decided to open them. I’ve had five and feel really guilty and a bit ill. Hubby’s eaten about ten! We should not do this. It’s not healthy. But I couldn’t resist the sweet and smooth flavours of them. I’m going to put them in the back of a cupboard so they can be enjoyed next week with our coffee.
When I was a child there used to be adverts of a man scaling a wall in the dark, climbing through a window and leaving a box of chocolates with a card… Not sure but I think it had the man’s silhouette on it? The tag line was ‘and all because the lady loves milk tray’. Chocolates were romantic in those days, not the cause of diabetes!
I had leftover cooking apples from this years crop that were starting to go soft. I didn’t want to cook a cake so I decided to poach them, with a twist…..
2 or 3 cooking apples
A half cup of diet ginger ale/ ginger ale or water and a couple of teaspoons of sugar or a small amount of sweetner.
Sweetner or sugar
Cook the chopped apples with the diet ginger ale (or ginger ale or water and sugar), choose which you prefer, the ginger ale does give the apples sweetness and a bit more of a bite.
The apples will soften and as they do will give off liquid, stop the cooking when they are still slightly firm.
Put into serving dishes.
Mix up the powdered custard as described on the pack. Substitute the liquid from the apples for some of the milk that is needed for the custard. Top up with milk to the desired amount. (I add less for thicker custard). Add sugar or sweetner to taste.
Once the custard mix has been boiled to the right thickness pour over the apples
Result, a tasty treat for tea. The ginger ale does add an extra bit of flavour.
You could probably make further substitutes to create a vegan treat.
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!
Warm and wet,
Or cream laden with whisky.
Milk and sugar? Two lumps please.
Mug, grande, medium, espresso.
Perk up your life,
Your cup runneth over with froth.
Black or white.
It’s your choice.
I’m not able to drink caffeine or sugar so it’s a pain having to try and find decaff coffee and tea or soft drinks other than water and soda. If I ask for a diet drink in a cafe or restaurant I get offered diet Coca-Cola, ( which contains caffeine) or tonic water that isn’t sugar free.
Look at a bottle of soft drink and it usually has the sugar in grams on it, say its 7.1g. But that’s per 100ml. But often the amount of liquid in the bottle is 250 or 500ml, so you have to multiply up. So 7.1g is 17.8 in a 250ml bottle and a whopping 35.6g in a 500ml bottle. Some have more! That’s lots of spoons of sugar. Why don’t they do more drinks with sweeteners? Then you get energy drinks with glucose. Is it any wonder there is an epidemic of people with diabetes. And guess what? If you drink too many carbonated drinks they can affect your stomach.
I guess I shall have to stick to water.
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.