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
What is broccoli, a green equivalent to cauliflower?
According to Wikipedia Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. WikipediaOrigin: Italy, more than 2,000 years ago. Scientific name: Brassica oleracea var. italicaHigher classification: Wild cabbage Rank: VarietyCultivar group: Italica.
I like it, I like the Romaesco version I think it’s called. The version with sculptural spiral swirls that are like a version of fibonnacci number patterns. The spirals have a fractal look about them. If you’ve never seen it look it up online. It’s a fascinating shape.
Hubby’s made a loaf today. Linseed and oat. It was a ready mixed flour with added yeast.
He likes experimenting with bread so he diced up a small pear and banana and added them to the mix with water to moisten the dough.
Let it rise, knock it back and let it rise again, then into a baking tray and on gas mark eight (high heat) for thirty minutes. It was a tasty result. I had a slice with butter and a banana. Delicious.
Fajhita seasoning, four tortilla pouches, small packet of quorn mince, a small onion, a few spears of asparagus, a few baby corn, half a jar of harissa paste, a small amount of cheese (you could use a vegan substitute) olive oil. Salsa sauce.
Method, break up the frozen quorn mince and fry in a frying pan with a small amount of olive oil, slice the baby corn into small rounds, keep the heat low, add the fajhita spice and continue to cook. Slice up the onion and add to the mix, then chop up the asparagus and add it to the mix. Add some water to the pan to stop the mixture drying out. Add the harissa paste and stir well. Let the mixture simmer for ten minutes. Add the salsa sauce (or if you want to add at the end). Microwave a couple of tortilla pockets then spoon the mix into them. Top with grated cheese. Any left over mixture can be served with the pockets on the plates.
We went to the city centre of Stoke-on-Trent today, its called Hanley. We were recommended to try Peters Tavern which is a Hungarian restaurant. My hubby and I thought we would try goulash. He had Hungarian goulash and I had a pork one with sauerkraut and cream. Both meals came with a very soft white bread (perhaps sourdough?). They were very tasty. I’m afraid I can’t remember what mine was called, but was lovely. Nice friendly atmosphere there too.
I decided to use courgette (zucchini) in a curry, but hubby doesn’t like it sliced. So I decided to grate it up. I put the meat (I could have used quorn) in first. Sealing diced pieces over a hot heat. Then I added the courgette and lowered the heat. I added stir fry vegetables a couple of minutes later. I also added half a tin of baked beans because I’d decided not to use any noodles. Finally I added a sachet of katsu curry sauce. It might not be the right recipe, it might not taste exactly right but it was OK.
It looks weird, but it was tasty. I made up some custard powder, I use sweetner and semi skimmed milk to make it. Once it’s boiled up and thickened I just pour it over the chopped banana. But as an extra treat I added a large square of dark, low sugar (less than 5%) on top of the banana before I poured the custard. The heat made it melt. I could have been artistic with the swirls, but messy tastes nice too!