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www.youtube.com/watch?v=4YPiCeLwh5o
More entertaining than listening to the 'Lincolnshire Poacher' on shortwave for hours.
after tarts and crumbles lately, I had gotten used to a dessert with my dinner. So, having noting prepared, I made this very quickly.
Take an eating apple and chop it up, removing the core but leaving the skin on. Put in a (this one) bowl, add a tablespoon of water, a squeeze of lemon juice, and microwave on high for a minute. Remove and dust with some sugar and ground cinnamon, and microwave for another minute or two.
Meanwhile, I mixed a couple spoons of yogurt with some of the juice left over from when I was steaming the fruit for my tart. It made this pink sauce.
Add to the hot apple, stir and eat.
Then reflect on why you didn't do it with two apples! (But one is quite enough, really.)
A visit to Glasgow would be incomplete without sampling a Tunnock's caramel wafer. Tunnock's is still family-owned and the factory is just outside Glasgow at Uddingston.
This coffee at Gordon Street Coffee. Small batches of excellent coffee. Great, friendly staff.
I don't know what to call this. The beef mince and tomatoes were on special and the capsicums were a gift. Everything else was heavily discounted.
I've learned by now that it all 'goes' together.
I've recently acquired this old Lumix TZ-60. It might do a slightly better job of focusing than I manage with the Pixel. It even has a sort of viewfinder.
This is my personal journal so forgive me if I post some daft shots while I learn how to use this thing.
Eryngium, blue thistle, sea holly; call it what you will. Dried and placed in a simple vase, this little flower surely dominates the corner.
Gin has made some kind of resurgence in England. This is from an independent local distillery which produces a range of pleasant drinks.
I sampled their dry gin, which was a welcome afternoon tot.
Bring to the boil and then cook for about 15 to 20 minutes.*
Taste and season as it goes.
For extra thickness, I made a slurry of flour and cold water and gently added it during the last 5 minutes of cooking.
Now allow to cool before eating or decanting.
If you want, use a stick blender and do your worst, but I recommend leaving a few bits intact for visual interest.
*After 15 minutes the sweet potato is done, and everything else has some crunch still. Cook for a bit longer if you prefer to have a softer bite.
15 minutes won't cost the earth in electricity!
Serve with a good chunk of bread.
Gelato fico e mascarpone.
This was to die for. An almost overwhelming burst of flavor of figs combined with the richness of mascarpone.
From Mio Gelato in Morecambe. They make everything of the premises from premium ingredients. Not since i was in Italy have i had such a good gelato.
The meandros, meander line, or Greek key is a symbol of eternity, unity, victory and long life. It's also been thought it represented the interlock img of hands during wrestling. Not just a fashion device after all.
My books-to-read stack isn't shrinking but I just like to make soup. And the kitchen smells magical again.
Cooking takes me back to a good time with a wonderful person. I can't help myself.
Wall braces on the side of Judges Lodgings, Lancaster. Interesting to see how the road was built up to obscure the kitchen windows.
While its unhealthy to remain on high alert all the time, it's sensible to keep a weather eye open for possible unpleasantness.
There was a time when Friday night meant wearing something fetching and going out clubbing till the dawn.
Now it's about cleaning and descaling the coffee machine. Less messy and strangely satisfying.
The coffee is better, too. Slightly more intense.
Drivers of tipper trucks and wheelbarrow users will probably know all about greedy boards.
This little pot wasn't quite big enough to hold everything, so I added some zucchini slices to hold everything in. Hopefully 😂
My local supermarket has phased out the Eastern European section and replaced it with Asian products.
This Japanese mayo is more than three times the price of the Polish mayo it replaced and yet, on inspection, I see the recipe is remarkably similar. This bottle was produced, not in Japan, but in Poland.
I'll just make my own, as usual.
But I can't help thinking this is insane and exploitative of the gullible.
Looking like a bird that's roosting on a post, this arum flower has had its moment in the sun. It gracefully dries out and covers the base where the red berries will form eventually.
#android #androidography #fotodroids #galaxynexus #snapseed #snow #winter #castle #Switzerland #ruin
A customer told me about her daughter making quiche in a case made from wraps, instead of baking one. This fed my curiosity, so I baked my first ever quiche, in an airfryer. Having scorched my 'emergency cake' the other day, I decided to wrap the whole thing in foil. Here you see it as it emerged from about 30 minutes baking.
Here's how:
Oil/grease a baking dish - mine's circular to fit the airfryer.
Line with a soft wrap - I used wholemeal. Try not to tear it, or snip the edges with scissors, if you prefer, to make it easier to hand
Now put it onto a sheet of foil that's big enough to loosely wrap the whole thing.
Fry bacon - I used two bits of back, cooked in the microwave, 3 mins, then allow to cool, and chop.
Chop an onion, and marinade in some oil for a few minutes. Now fry the onion in the microwave, 2 mins, then turn out onto kitchen roll and allow to cool.
(Why cool? If you put the ingredients hot into the batter, you will get scrambled eggs).
In a bowl:
Add an egg, about 150 g of grated cheese - I used Lancashire and Parmesan, about 100 to 120 ml milk (use full fat - you'll thank me).
Add 1/2 tspn (2.5 ml) ground nutmeg.
Beat together and introduce the crumbled/chopped bacon (which has had time to cool a bit), then the tomato (de-seeded to reduce liquid).
No need for salt - there's enough in the bacon and cheese.
Pour the batter into the prepared tray, and wrap with foil.
Lower the assembly into the basket on your baking tray.
In the airfryer:
Cook for 20 mins at 160 C (lower than you would in a normal oven, and it makes for a softer finish - we're not making roof tiles today.)
Now, open the foil wrapper to expose the (anaemic-looking) top, and return for up to 10 mins, to let the top brown.
Use a skewer to check it's all cooked - I like the middle to be a bit mou - it's a matter of taste, really.
Rest for a few minutes, and serve with a nice salad and a glass of chilled rose.
This recipe is enough for two servings. Enjoy =]
They're cleaning the spouting today.
This reminds me of a terrible TV show. Another reason why i don't have one.
Found a recipe on YouTube for making a kind of marinara sauce in the air fryer. Had the goods and the kitchen is a bit chilly so time to warm it up.
After cooking the onion and garlic in the wok, I browned the mince, then added everything else. Transferred the lot to the slow cooker for a few hours overnight.
If you zoom about a bit, you can read the story of this interesting bridge.
More interesting was being asked to read it to the fella who had asked where it was. Turned out he could not read. At that point I realised he was most likely a Traveller; many Travellers have interrupted or no school time, due to the way they live on the road.
Teaching adults to read is a very rewarding activity, and there are many voluntary organisations, such as the Adult Literacy Trust and Read Easy UK which will put 'tutors' and 'learners' together. If you have the time and inclination, I recommend it.