New paintings and regular art updates.
Tea tonight
Some mixed veg and rice with sausages.
I had some courgette, onion and red cabbage to cook so I added in a handful of rice into a pan of boiling water. I let that simmer while the sausages cooked in my air fryer. I knew that red cabbage releases colour into the water but I wasn’t quite expecting purple/blue to dye the rice.
It was a little bland but I added some brown sauce to liven things up a bit! Tasty
According to Facebook memories four years ago I was feeling rough so my dear hubby went out and got me a cheese and bacon oatcake. It doest look appetising but with cooked bacon and mature cheddar with a hint of brown sauce, the Oatcake was folded in half, hot and tasty.
We used to have the occasional oatcake over the months, it’s a local delicacy. As the artist, author and poet Arthur Berry wrote :
Ode to the Oatcake: 1980
This was for my sisters birthday, a few days ago. Decorated with glace cherries and chocolate buttons.
It’s jelly with raspberries and port, strawberry blancmange, and whipped cream on top. This is something I usually make for birthdays ot Christmas. It is indulgent, but I use sugar free jelly and I use sweetner in the blancmange.
This can serve up to eight portions, so sometimes I make about half the amount if there are only a couple of us having it.
Tasty lunch, doubled portion (just flipped photos). It was very tasty with a fresh salad. I was taken out for lunch by my friends and I really enjoyed it. It’s been a while since I went out and socialised. I’ve been a bit up and down recently. This was at the Glebe pub in Stoke, Stoke-on-Trent.
Tasty 1970s food before real foreign food was a thing. I particularly liked the chow mein vesta made (I don’t know if it’s still manufactured).
This is my faulty memory, I thought it came with prawn crackers but when I saw the photo I remembered they had a little packet of thin strips of noodles that you had to fry so they puffed up into little squiggles of crispy noodles. I’m guessing that the food was cooked In pans, certainly it was before microwaves, and it was unusual to have anything like this (except dehydrated mashed potato). I remember the jingle ” for mash, get smash!”
What are your favorite types of foods?
Our mother would take us out for meals occasionally when we were children. Sometimes it was Indian, but mostly Chinese. I like the flavours, the textures, the combination of ingredients. Duck with hoisin sauce, chicken chow mein, special fried rice, beef with spring onions and black bean sauce. All kinds of other things. I just like it, although I have read that the Chinese food in the UK is not authentic.
Mom got us to use chop sticks which added to the unique and special feeling it was to eat out. In those days the only other form of Chinese food was Vesta Chow mein which came in a box and you added hot water to it I think, and fried prawn crackers. But they were good memories.
With a cup of tea.
Just back from Llandudno in Wales where my sister bought me a Welsh fruit loaf for a treat. I just had a couple of slices with some butter and a cup of tea. Very nice. Apparently it’s lost favour with younger people but I’d urge you to try it.
Wikipedia says :
History:
Bara Brith derived its name from the Welsh language, bara meaning bread and brith translating as speckled. It was traditionally made in farmhouses by adding fruit, sugar and spices to the basic bread dough to make a sweet treat for special occasions. It has subsequently been used as a colloquialism—to “over spice the Bara Brith” means to do something to excess.
We got two loaves from a little tea and cake shop in Llandudno.
What’s your favorite recipe?
Ingredients
Jelly powder or cubes to make up about a pint of jelly. Choose your favourite flavour.
Fresh fruit, I use raspberries, blueberries or strawberries.
Blancmange powder or if preferred custard powder to make a pint.
Pint of milk.
Two tablespoons sweetner or sugar.
Fresh double cream, choose how much you want.
Toppings, can be glace cherries, or chocolate sprinkled on top or hundreds and thousands.
Make up a pint of jelly /sugar free jelly with about 3/4 of a pint of boiling water and a little slosh of port or sherry and add raspberries or blueberries or strawberries or a mixture of all three (I don’t use sponge fingers as they are too sugary.).
Let cool then store in the fridge overnight to set thoroughly.
Next mix blancmange powder or custard powder with a small amount of milk from a pint and sugar or sweetener to taste.
Put the rest of the milk on to boil, as it starts to boil carefully pour into the custard or blancmange powder mix, stir it in and then pour back into the pan, bring to the boil while stirring and let it thicken on the hob over about a minute.
Turn off the heat and let it cool. To stop it being too hot to pour onto the jelly (it will melt) place the pan of custard/blancmange into a larger pan of cold water (without getting the mixture wet) this allows it to cool, stir it every few minutes to stop it going lumpy and setting. When it is cool enough pour over the jelly.
Finally whisk the cream into stiff peaks and put on top of the custard/blancmange.
The sugar free version is nice to have if you are diabetic but still want a treat.
Serve in nice glass bowls if you can. This gives 6 good sized portions.
What’s the most money you’ve ever spent on a meal? Was it worth it?
I went to a Chinese restaurant recently in my home town. We spent a little more than usual. Possibly double the cost than I usually pay? I don’t go out very often anymore unless it’s for a coffee or tea. It was a real treat and gave me a chance of using chopsticks for a change.
The food came in a few courses, starter, then soup, various main selections with rice, then a tasty dessert. Unfortunately I can’t remember the names of the various dishes. But they were all well presented, colourful, and well spiced. It was definitely worth it. I don’t have any photos of the food. It was too nice to waste time on taking pictures.
I used it! After weeks of looking at it and trying to think when to use it my sister decided to get me to cook with it.
I was anxious when u first used a pressure cooker. This was far more simple. Set the heat, set the timer. If things need shaking just set the timer to half the full amount, take the food basket out, shake the food, put it back in and reset the timer for the second half of the cooking. So simple and I didn’t realise that it cooks quicker than an oven!
Mallaband-Brown