No cherries yet!

Last year we had loads of 🍒 cherries.

Sadly today we just have a few green cherries on our tree. They are not ripening because of the cool wet weather. Apparently we are on the north side of the jet stream and so low pressure systems are being drawn down from scandanavia towards the UK.

So we sit and wait. If I manage to pick any of this years crop I will post pictures of it. At the moment I’m using our umbrella for its correct use. Not for catching cherries.

Thai taste

Delightful starters, tasty mains. We really enjoyed the evening meal at the local Thai restaurant. We had Thai fishcakes and spare ribs, then I had glass noodles and seafood with mushrooms and vegetables. Hubby had a hot beef green curry and sticky rice. It was a lovely evening, with a friendly waitress. The only thing that spoiled it was I had a couple of Gin and tonics and wasn’t driving so we had to dash home on foot because it started to rain and we’ve just had a bit of thunder and lightening.

In other news I think England may have beaten someone at football, but I’m not interested. There was an awful lot of shouting as we made our way home.

Eating chocolate icecream

Oh dear! After a couple of gin and tonics some chocolate icecream became too tempting. We’d only had a small evening meal and hubby was talking about cooking our breakfast tomorrow as supper tonight. So I had the bright idea of pulling a tub of chocolate icecream out of the freezer. Not healthy or good. But it tasted lovely.

The only way I can lose weight is not to buy nice things. I have to really restrain myself. A first world problem. People in most of the world wouldn’t even know what icecream is. Its an example of greed I guess. We can grow huge because we are sold empty calories. Sugar and fat in a delightful combination. And people starve. It’s a stark reality that there are too many have nots compared with those that have….. Yes I do feel guilty. Yes I should not be greedy. No I don’t have any real excuse. I was lucky to be born in a rich first world country. That should not stop me trying to help others and change my attitudes for the better.

Out for food.

Just back from a delicious meal at Sangams balti House in Stoke-upon-trent, the town Stoke-on-Trent City is named after.

I had a King Prawn and Lamb balti, and a garlic nan. My friends had a fish dupiaza and a Chicken and mushroom dupiaza. There are two Sangam Balti restaurants here. I think because they needed more space they were so popular.

There is no alcohol served on the premises but you can take your own. The portion sizes are good and the food is hot and tasty.

Worth a visit if you are in town.

Pears poached in port..

Cooked this tonight…

Ingredients :

3 small or 2 large pears

Shop bought pastry, ready rolled

1/4 bottle of port

Double cream

1 egg yolk

Method:

Core the pears as necessary, slice into small pieces.

Simmer the pears in a pan with the port until the pears have softened and the port has reduced and almost dried up.

Place the pastry on baking parchment or grease proof paper on a baking tray.

Cut the pastry into four squares, place the diced pears in the centre of each square and then fold the pastry up around them. Brush with egg yolk to glaze.

Put in a medium to hot oven (I used gas mark 6) for twenty or twenty five minutes or until they are golden brown. I found mine had a bit of a soggy bottom.

Serve when cooled with a dollop of whipped cream.

Serves four (unless you are feeling greedy!).

Memory of an afternoon tea.

A year ago, we visited the Rabbit Hole tearoom with a friend who was visiting from Yorkshire. We had to book in advance. The food duly arrived in this cake stand with beautiful pots of tea.

Sadly, like so many other places, the Rabbit Hole is closed at the moment. Such a shame for a quaint and magical cafe in the centre of Stoke-upon-Trent, the town which the city of Stoke-on-Trent is named after.

Omelette for tea.

I would show you a photo, but I’ve eaten it!

Anyway I didn’t want to spend a long time preparing a meal, we have had simple food today.

This meal we had a mixed vegetable omelette with Stilton and coleslaw to go with it.

Ingredients and method

I fried up a whole chopped red onion. Then I added a handful of chopped olives to the pan. Then cut up three flat large mushrooms and added them. Then I added a couple of chopped celery sticks to the meal. I added a pinch of salt and pepper to the pan. While this mix was softening over a low heat I whisked up a few eggs and a bit of milk (depends on how hungry you are). I poured the eggs over the vegetables. As it cooked I moved the egg around so it didn’t burn on the pan. Eventually it was cooked through so then I took some Stilton cheese and crumbled a layer onto the omelette. Once it melted a bit I plated the food up with a spoonful of coleslaw and a hunk of chunky bread. Tasty..

Trifle time

It turned out very tasty and fruity. I use sugar free jelly and blancmange, but the amount of fruit I put in was very naughty.

As I whipped the cream I was a bit enthusiastic with the hand whisk and some od it went over my Christmas jumper! At least we were not going out so I can slob around in my pyjamas and dressing gown.

By the way instead of sherry I used fortified British wine that was very fruity.

Cheers everyone!

Just making a trifle

I usually make a trifle at Christmas, but I’m doing it for New Years Eve and Day this time (so it will be a two year old trifle!).

This is only the start, but it looked so pretty. I’ve put a pint of sugar free rasperry jelly (made up with half a pint if boiling water and a quarter of a pint of cold water and a quarter of a pint if sherry. (jelly is not the American version of jam, but is it called jello). I added chopped strawberries and whole blackberries to the liquid. Any slightly mouldy ones are going on the bird feeding table tomorrow, they have been washed and are back in the fridge.

Tomorrow I will add strawberry blancmange (a type of flavoured custard), as I don’t like custard which some people use. I make that up with a pint of milk and sweetener ( I avoid putting sugar in). Finally I whip double cream, (heavy cream?) about three quarters of a pint till it makes stiff peaks. I might add spare blackberries for decoration. I might take a photo tommorow when it’s finished. X

Mince pies

I was looking on line for the details of what traditional mince pies were made of. I found this on Wikipedia :

The early mince pie was known by several names, including “mutton pie“, “shrid pie” and “Christmas pie“. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg.en.m.wikipedia.org › wiki › Mince_…

Mince pie – Wikipedia

Now they are a sweet pie with raisins and sultanas mixed peel, some form of fat which is vegetable based and possibly some alcohol.

Real Christmas treat.