This is an friendly restaurant. The food is tasty and plentiful. I still find it exotic even after going there for a few years. The owner/chef is very gregarious and cheerful.
Examples of the food we enjoy include papya and seafood salad, different types of red green and yellow curries, sticky rice, and obviously speciality Thai meals that I like but at this time of night I can’t remember the names!
When we go there we eat the food and then I wonder why I haven’t taken a photo! I’m not really of the generation that does that. OK I take photos of food I make but that’s because it’s either a recipe or I’m surprised I managed to make it.
Sawadee Thai taste is a small restaurant. It can accommodate around twenty people and will help organise parties. It’s in Stoke in Stoke on Trent, Staffordshire. The atmosphere is friendly and informal. It is not expensive.
I was busy yesterday doing some paperwork and by the time I remembered it was really too late to cook. So for tea today I made pancakes. They are a traditional food for Shrove Tuesday. You can look up the meaning of Shrove Tuesday on the Internet, and part of the tradition is eating pancakes.
How do you make them? (this is how I do it, it’s very vague! 😂). Put a couple of large cups of flour in a bowl. Mix in two or three eggs to make a thick paste then add milk to thin the paste down to a thickish batter (I prefer that as too much makes it runny) not too thick though. Maybe a 1/3 of a pint of milk? Beat it up with a fork till its a smooth batter. I think you are supposed to let it rest, I don’t!
Memories flood back as I remember my mom cooking them. She used to use half milk and half water I think? As winter was colder then it often snowed, she would use snow water as she said it was fresher than tap water.
Now your batter has rested…. Heat a frying pan on a high heat and add oil so its hot. Make sure the pan is hot but not smoking. Pour some batter into the pan and tip it so it spreads out across the base. You can see the batter drying out on the top as the bottom of the pancake cooks. Flip it with a spatula. It might break up but that’s better than trying to toss it and it landing on the floor! When it’s cooked lift or slide it onto a plate.
This recipe will make six to eight large pancakes. Try and make them equal sizes and as you put them on a plate sprinkle sugar or powdered sweetner plus lemon juice on them and fold them in half or roll them up. The last one always ends up too small or too thick depending on how much the batter is shared out.
The results are like thin, eggy, floury omelettes! Delicious. You can basically use different toppings, maybe stewed apple or banana slices or ice cream? We enjoyed them a lot. Good for a cold day.
Dessert is in the fridge. Well half, we have already had some for tea. It’s a trifle made of sugar free blackberry jelly with gelatine (not jam) with added raspberries and port. Topped with chocolate blancmange and whipped double cream.
It’s all sugar free so although it’s got fat and carbs in it, it’s not bad for sugar content. I try not to eat cake or biscuits, but this with fresh fruit in is lovely. I sometimes use strawberry or orange flavour jelly. You can also make it with sherry instead of port or alcohol free. Sometimes you can use sponge fingers in the jelly to make it stronger. It has to support the weight of the top two layers. But I don’t use that because they are too sweet. And some people add a layer of custard instead of blancmange, which us increasingly difficult to get hold of unless you buy it online. If you make it I hope you enjoy it. X
Oops! I watched in horror as my mince pie slid from the plate, past the cat, down into my fresh mug of tea! Errr… It floated for a while then started it’s inevitable sinking. Like the Titanic movie at Christmas it was soon glugging (with bubbles) out of sight!
How had it happened? A jogged elbow, a tipped plate, the cats paw? It just happened.
Rescue mission? I took a spoon and tried to fish it out, like a trawler reaching its net down into the murky depths. But the disintegration had started and the tea was dissolving the pastry. I decided I could drink the tea, and then spoon out the pie as I drank. I did. Turns out pie pastry isn’t as nice when dunked as rich tea biscuits. But waste not, want not. But the minced fruit was nice. However I would not recommend it as a tasty treat!
When I put my finger next to one of my cats, instead of nuzzling he’s started to bite and chew it. I don’t know why? He will sit and Starr at my finger then grab it and chew! And it’s not like he’s hungry, he’s got lots of food. Maybe he likes the texture of my fingernail. It’s not too painful, he’s not broken the skin, it just seems like odd behaviour. He used to rub his head against my finger or hand, but as I say this is now happening. Any ideas? Is it boredom, is it because he’s trying to be dominant? Do I think if I die he will be one of those cats that survived on my corpse? Help!
Hot buttered crumpets for tea! The little holes in the top of them allow the butter or margarine to trickle down into tiny tubes inside the crumpet. You heat them under a grill or in a toaster on both sides to heat them up. The base of them is solid so when you add your topping it doesn’t leak out. I only used to have butter, but recently I’ve added grated cheese and microwaved them for a few seconds so it drizzled inside them, also try honey or jam (America calls it jelly). Note these are NOT muffins, that’s a whole different bready food.
I have lots of pears off our tree, they were hard but are slowly softening. But they have been bruised by falling off the tree and a couple went mouldy. They are tasty and quite sweet. What to do with them?
I cut off the bad bits then chopped up the pears into small pieces. Then I put them in a saucepan and added a little boiling water from the kettle. I added half a tablespoonful of splenda sweetner because it tastes like sugar. I put the pears on a low heat to simmer and soften. Then I made up some powdered custard with about three quarters of a pint of milk. In the meantime I was stirring and crushing the pears till they were soft and cooked. Finally I dished out the pears. I crumbled a couple of digestive biscuits over them to add texture and crunch. Lastly I ladeled the custard over the fruit and biscuits (a bit like a deconstructed pear crumble I think). The result was hot and tasty on a cool autumn afternoon.
Pears off our tree and oranges from the supermarket. This shows just how big our pears have grown this year. They needed picking as they won’t ripen on the tree. The tree was a small sapling from a woolworths store in Stoke twenty years ago or so, before the stores went bust. It’s now a tree about fifteen foot high and spreading branches about twenty or twenty five foot across. It grew leaning over because of the weight of the pears. I have to say they are very tasty when they are ripe. I think they are a conference style of pear. We have had around fifty or sixty pears but most of them are too high to reach, the ones in the bowl were low hanging.
Opposite the new art venue in Middleport is a small unit called Nickiebees Cupcakes. I popped in to see what they had. I asked about cakes without frosting (too much sugar in it) and we had a chat about whether it’s possible to use a sugar substitute to make the butter cream icing. Afterwards I went back and bought a couple of freshly baked cupcakes. They looked like perfect Victoria sponges. When I got home I went and got some clotted cream and blueberries. I cut the tops off the cakes, cut the tops in half, spread the cream over the cut surface. Then I put the tops back on like butterfly wings. I spooned a little more cream on top and studdied the cream with fresh blueberries. What a tasty treat! Had with a cup of decaff coffee. Tasty and not as sugary as fully frosted!
Cherry tomatoes from a little hanging basket in the yard. They ripened over the last few days. Each one is a little burst of flavour. Sunshine in a red, shiny, tiny globe. Held in a yellow bowl. Delicious in today’s salad. We don’t grow much of our own produce but it is great to harvest things like this.
Mallaband-Brown 