Mega Giga meals

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This is not a criticism of a particular place and I have not used an image of a menu as it will be copyright.

But… We live in an age of excess for some and austerity for others.

I was looking for something I really liked on the menu and I spotted a mega meal of a full rack of pork ribs, a huge portion of chips, two corn on the cob and coleslaw and baked beans. But here is the but…. That is far too much for me. I could have shared with my hubby, but he doesn’t like ribs. So I thought I would ask for half of it. The mega meal was almost £16, so I hoped I could get something for £8. The answer? NO. But I said, there’s no way I can eat that. I want to eat less. Well, came back the answer, just eat what you want, or take the rest home for later!?

Huh, but I won’t eat it and I don’t want to take it home for later…..

Well we are sorry, but the half rack of ribs was taken off this menu….

I paused to think about this. Anyone without a huge appetite cannot have ribs, there is no other option. If you buy it then you are paying double the usual price. Its promoting greed and spending too much on a limited budget.

I had to choose something so I had a cheese burger in a brioche bun. It was adequate but dry, and the French fries were dry too. I smothered everything in ketchup and mayo to try and make it a bit more edible. I left half the bin, but I was not happy. I think they have lost a customer.

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Made my own Tiramisu.

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I decided I wanted to make my own Tiramisu with no sugar.

Ingredients :

5 or 6 tablespoon fuels amaretto liqueur,

1 small tub of mascapone cheese,

1 teaspoon of granulated sweetener – the sort you can cook with (sucralose type)

1 tablespoon of cocoa powder

1/2 teaspoon of coffee powder.

Layered on top of bananas ( per person)

Method :

Chop the bananas into slices and put in bowls.  

Put mascapone cheese in a seperate bowl, add 4 or 5 tablespoonfulls of amaretto liqueur. Drizzle half a tablespoon of it onto each bowl of bananas.

Stir the liqueur into the cheese then sprinkle the sweetener, the cocoa and the coffee into the mix. Stir in together.

Sprinkle a little cocoa over the bananas and place half the mascapone mix on each portion of bananas.

Sprinkle a little cocoa on top.

Serve

Hope this is OK, it’s totally made up, but I hope if you make it you enjoy it.

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Trying to make Beetroot Hummus

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Tried to make this from just a list of ingredients.

Beetroot, potato or brown bread, garlic, a little olive oil, walnuts, cider vinegar (I only had malt vinegar). You can substitute bread for potato.

 

Method.

I peeled the five Beetroot and two Potatoes , chopped them, put them in a pan to boil for half an hour.

Then I took four cloves of Garlic and crushed them in a pestle and mortar. Then crushed the Walnuts and mixed them with the garlic. I added a little olive oil to help.

 

Watch the Beetroot and Potato and when you can push a knife into them and they are soft, drain off the water.

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Allow the Beetroot and Potato to cool, then add the crushed Walnuts with the garlic. I had to add a bit more to improve the consistency. I also added the juice of half a lime to give it a kick. _20190811_224230

I mashed the Walnut and Garlic into the Beetroot mix.

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The final result, in a covered bowl in the fridge. _20190811_231423

Meal, jacket potato with coleslaw, chopped tomato, Beetroot hummus and sausages (apologies to vegetarians and vegans). I could have used a food blender, but decided its easier not to have to clean it and waste electricity.

Yesterday was Oatcake day.

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And I forgot! I don’t know if it’s the same day every year. Anyway I’ve written a little poem in its honour. The best Oatcake poem I ever read was by the artist Arthur Berry. Look it up if you can.

Oatcakes are a pancakes cousin,

designed for savoury

not sweet.

Try with cheese and tomato,

can be eaten cold,

but I prefer heat.

Chilli sauce would add a tickle,

beetroot would be neat.

Oatcakes are a breakfast tipple,

with a good strong cup of tea.

Lunch you find with salad topping

grated cheese and pickle too.

Tea for two an Oatcake feasting,

Maybe sweet with cream or jam.

Versatile the little Oatcake,

Made with simple love you see,

Stoke-on-Trents tortilla, tasty.

Makes a meal for you and me

 

Art lunch.

I still feel ill but I was pleased to go to the Art Lunch held at the Etruria Warehouse today.

A lovely lunch was organised by my friend Chris, with mostly vegetarian options. One thing that was really unusual was beetroot hummus. This was made with boiled beetroot and potato with walnuts, all whizzed together with garlic and a bit of vinegar. You could use lemon juice instead.

Sitting in the sun listening to musicians, with a beautiful lunch. Lots of cups of tea. Birthday cake because a friend is due to celebrate his birthday. Plus drawing some of the people who came. It was great fun. Both of us have come home exhausted but I’m glad we went.

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Comfort food

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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.

Method,

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.

 

Babka rose

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There is a place in Hartshill in Stoke-on-Trent that opens on a Friday and they sell Babka’s.

It’s called Bread in Common and they bake delicious bread but also babka buns, tea cakes and other delights.

I’d never tasted a babka before, they are apparently made in many places, as far apart as Poland and Israel. They are folded in layers and rise because they have yeast in them. The ones we bought have a sweet mixture including poppy seeds folded into them. They are cooked in little tin trays and when they come out of the oven they have swollen and spread out so that they are a spongy, bready consistency. They are delicious.