I cooked this tonight, lentil and chicken curry with tomatoes, ginger and garlic. ingredients
Two chicken breasts
A cup full of lentils
A sweet pepper
Two garlic cloves
First I boiled some red lentils for ten minutes, then fried some chicken pieces, a couple of spring onions, a sweet pepper and four large tomatoes. I added a small teaspoon of hot curry powder and the same of medium curry powder. I added a pinch of Fenugreek and then grated about an inch of ginger and two cloves of garlic into the frying mix. I’d cooked the lentils for a further twenty minutes then added it to the stir fried mix, covered it over for a few minutes more. It ended up being really tasty.
Just wanted a cool meal
Lettuce and radish
Avocado and tomato
Tsatsiki and spring onion
Egg and celery
Low calorie Mayo,
Oh dear! My blancmange was too warm when I put it on top of the jelly. And I got extra thick cream which I over whipped. The whole thing is a delicious mess!
Now, trifle dipping, what is that? The act of knicking an extra spoonful of trifle after you’ve had your fair share! I’ve been known to slice a thin sliver off our Christmas trifle late at night. It is my favourite dessert.
Hubby went up the step ladder this afternoon and got some more delicious ripe cherries off the lower branches of the tree. The really bright red and dark red ones are too high up. A lot of the ones he got had peck marks in them and splits where they had started to burst their skins. I put about twenty or so on the bird table and then more bad ones in the bin when we came in. But it’s still a good haul. I’m thinking of doing another trifle…. Yum.
Now they are safe and washed and in the fridge, but they won’t last long…
Sunday tea. Trifle. Raspberry jelly with cherries and blueberries, raspberry blancmange, whipped double cream.
I made up a pack of sugar free raspberry jelly with half a pint of boiling water. Then I added almost half a pint of cold water (you can substitute a small amount of sherry) and mixed it up. I washed and pitted the cherries and put about a mug full of them into the jelly liquid so they covered the base of an ornate glass bowl I use to make trifles. I added about the same amount of washed blueberries, spreading them out with a spoon to give an even coverage. I put the bowl in the fridge to let the jelly set fully. (there are alternatives that don’t contain gelatin). This afternoon I made up a pint of raspberry blancmange (you could use custard instead). I left it to cool in the pan rather than putting it directly onto the jelly as it’s heat would melt the set jelly. Once the blancmange cooled I spooned it onto the jelly. After a couple of hours in the fridge I whipped up a tub of double cream. I added a bit of sweetener before I whipped it. That goes on top
Serve in a glass bowl if you want to be posh. I just got the breakfast bowls out. In this case the cream slid off the blancmange and the jelly broke up because I’d put too much fruit in. So beware spooning it!
The result was delicious. Yum
Used a hoe to pull the branches down and caught all these cherries in a brolly today. It was sunny for a couple of hours and the wind had dropped so we took the chance and dodged the rain showers. Picked loads, but there are loads left on the tree.
Now I’ve got to decide what to do with them. I might add them to some gin. Or I could make cherry pancakes.
This is a glut of cherries. If we were not in lockdown I would be sharing them with friends. It’s the biggest crop we have ever had from the cherry tree. If I could freeze them I would but I think they would spoil.
Got to try and harvest some more cherries between the thunderstorms.
We got a lot off the lower branches. We need a rake or something to grab some of the other branches. We have almost eaten the other ones we picked. I’m jealous of the birds that can get at the ones on the top branches. It’s great to have fresh fruit grown in your own garden. My friend bought a cherry tree but hers was a sour type. Ours is sweet. It’s worth checking and this tree is self fertile which means it sets fruit without the need of a companion tree.
We just picked all these from the lower branches of our cherry tree. Had to use steps to get at some of them. We go for the lower hanging fruit but try and leave the unripe ones. The birds are getting ready to feast. Some of the fruit has already been pecked. Blackbirds and wood pigeons are particularly partial to them.
Hubby used a broom to hook the branches while I climbed up a couple of steps ( I’m too wobbly to go right up). Then he climbed to strip a well laden branch. Luckily they are bendy so it does no damage to pull on them. We’ve got a bowl full of cherries ready to ripen. Saves them blowing off in the wind which is whipping the branches about. The forecast is for big thunder storms later. It got to 33.3°C in places yesterday. Hot!
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.
Made a couple of years ago… Now flour is never on the shelves in the supermarket, or if there is there is no yeast!
I think the photo shows we had brie with it, on burleigh ware plates.
It had a very good rise, probably because my hubby used flour and yeast separately. The problem with ready mixed bread making kits is that they don’t always rise well and you have to get the amount if moisture and temperature right so that it is soft enough to rise but not too squidgy. But you can always add extra flour if it’s too wet. The dough needs kneading to stretch it and get the gluten in it working. Obviously this doesn’t work with gluten free flour.
Anyway, looking forward to baking again.