Tag: eat

Categories
Uncategorized

Yog(h)urt!

OK, latest fad that might become routine – Yogurt*.

It’s one of those things we’ve always thought about but never ventured into.

We’ve been given an Easiyo Yogurt maker, and have started ‘growing our own’.

 

We have previously spent about £4.50 a week on yogs for the four of us.

We now make a kilo of yog for £2.50 – that lasts us the week.

The processed yog we bought previously might contain:

  • Modified food starch, corn starch: Used as a stabilizer, thickener and emulsifier. This gives yogurt an extra creamy texture.
  • Gelatin or Pectin, used as a thickener.
  • Potassium sorbate: A preservative.
  • A significant amount of sugar.
  • Aspartame: An artificial sweetener.
  • Fructose syrup (HFCS): A sweetener.
  • Tricalcium phosphate: A calcium supplement.
  • Whey Protein Concentrate.
  • Sodium Citrate.
  • Malic Acid.
  • Colourings? and flavourings?

The yogs we are now growing contain:

  • Each sachet contains only milk powder and live yogurt making probiotic strains of bacteria.
  • Then… whatever fruit and honey etc. we put in it. (Rhubarb from the garden this week)

The milk powder is spray dried which means that only the water content is removed. Once you add water, it is the closest thing you can get to pure fresh milk.

Your yogurt is made over a range of temperatures so that each bacteria has its “moment in the sun” when the temperature is just right for optimum growth of that particular bacteria.

It’s quick and easy! No pre-heating of milk. No electrics, just make use of boiling water.

I guess we’ll see how long this fadtine lasts.

 

Note: Every day, 1.3million unopened yogurt pots are dumped…

*In English, there are several variations of the spelling of the word, including yogurt, yoghurt, yoghourt, yogourt, yaghourt, yoghurd, joghourt, and jogourt. In the United Kingdom and Australia, yogurt and yoghurt are both current, yoghurt being more common while yogurt is used by the Australian and British dairy councils, and yoghourt is an uncommon alternative.

Categories
Uncategorized

Surprised… Saved 27%

After returning from a week away and needing to restock the cabin, we ventured PAST the glossy shiny T. supramarket to the lowsheen German store further up the road.
We thought ‘let’s just see how much a random shop might compare’ to the one-that-shall-be-obeyed supreme-store that so often controls our budget.
We were surprised!

20120826-133229.jpgOk we are not receiving our points for cheap holidays etc but just this random everyday shop saved us comparatively £8…
We expected a slight saving but not 27%!
We compared like for like on the Big T’s online store including ‘two for one’ offers etc.
Even the basics we thought would match but some were considerably less.
For example; K’s Cornflakes 2.48 v 3.29, Milk 1.48 v 1.74, Rice 1.29 v 1.57.
You can see the comparative price from T. jotted on the receipt above.
Ok we could buy everything from the ‘T.Value’ range but… well we don’t, at present.
Ok, someone will probably tell me it’s not ethical or something, that I should not buy branded products anyway, I should support the local farmers market… or even should not be shopping on ‘the Lord’s day’… but this is not about those arguments. I have kids to feed and need to take things one week at a time and watch every penny.
A simple random essentials shop has shown that every little bit helps! You just have to put up with the long queue and the grumpy assistant, but then again T has its fair share of irritations.
So £8… saved and I have not even mentioned their gorgeous low-cost good-quality sausages!

Take Two:
Aldi £26.87 Tesco £33.62, saving £6.75. 20%

20120827-154116.jpg

Categories
Uncategorized

Something different, hasselback potatoes… Nice!

image

image

image

image

Speaks for itself… chop, garlic, butter, oil, salt (and whatever)…
40mins baste a tad. Niiiiiice.

Categories
Uncategorized

Cornish Pasties – on a budget?

Being 300+ miles from the homeland can cause a fading Cornishman to suffer from Pasty Withdrawal, and this is not a good thing.

We have been known to send for emergency supplies from Warrrens, which I have to say are good. Even ‘ansome’ when the withdrawal is severe.

But this time, with budgets an issue more than ever, I was forced to think how much our usual homemade pasties cost?
It’s easy to click click from the smartphone and order 10 Medium Steaks for £26, that’s what it was on the last time we weakened. But now 10MSP from Warrens is £31!

16 Homemade Pasties

1.15kg Cubed Beef – 6.95/kg  Gamble & Hollis Syston: £8.00
Pastry – OK, I could make it myself, yeah yeah, but I’ve 2 kids pulling at my trouser legs so this is easier!
So, 4 packs of Jus Rol Pastry (I re-bash Puff cos I like Puff!), that’s 8 rolls: £8.00
8 potatoes, half per pasty: 50p
5 Onions: 40p
One Swede (which the Cornish call Turnips): £1
’bout 20 Mushrooms, 1/3 Kg: £1 (Oh yes! Mushrooms!)
Eggs: we occasionally get ours fresh from the friendly hen lovers up the road. (Thanks A&K)
Pepper and Salt

So, that’s £18.90 for 16 Pasties: £1.18 each
Warrens by Post £31 for 10 Pastes: £3 each

So here’s our simple Cornish*Pasty Recipe again:

A JusRol ‘roll’ will do 2 medium pasties, cut the roll in half, screw the bugger up and roll it out to a circle and put on:

A handful of chopped potato,
A handful of chopped onion,
A handful of chopped swede,
A handful of chopped mushroom,
A handful of cubed beef (1cm sqs),
Shake a pinch of salt,
Shake a good dash of pepper,
Eggwash around the edge.

Fold the top edge forward to the bottom edge and crimp.

Make the other one. One is never enough!

In a greased baking tin, eggwash (or milk, or egg & milk) the pasties.

Cook on high 220° for 30mins and then lower to medium 170° for 30mins.

If it’s burning (cover with tinfoil).

Eat!

And don’t let any northerners mention gravy!

(*I’m Cornish, I was brought up on these things, so I’m calling ‘um Cornish – even with the personal touch of mushrooms!)
Categories
Uncategorized

Chocolate (& stuff) Slices

This slideshow requires JavaScript.

Feeeeeeeel good food!

A fave adaption from the Be-Ro booklet.

Cream 150g marg and 300g caster sugar till light and fluffy.
Melt 100g plain chocolate.
Separate 3 eggs.
Blend melted choc, egg yolks and creamed sugar/marg.
Sieve 250g self raising flour, 1/2 tsp of mixed spice, 1/2 tsp ground ginger and a pinch of salt.
Stir in the above while adding 180ml milk.
Add some items of choice: mixed fruit, cherries, nuts, choc chips…
Stiffly beat the 3 egg whites and carefully fold into the above.
Pour into greased/lined baking tray and bake at 180deg for about 45 mins.
Leave in tin for 10 mins lifting out onto cooling rack.
When cooled, top with choice of topping if desired and cut to slices.

Enjoy.

Categories
Uncategorized

Hot Buns with a cross on…

They won’t be around for long!

Ingredients

For the buns
• 625g/1.3lb strong white flour
• 1 tsp salt
• 2 tsp mixed spice
• 45g/ 1.5 oz unsalted butter
• 85g/3oz sugar
• 1 lemon, zest only
• 1½ tsp fast-action yeast
• 1 egg
• 275ml/10fl oz tepid milk
• 125g/4oz mixed dried fruit

For the topping
• 2 tbsp plain flour
• vegetable oil, for greasing
• 1 tbsp golden syrup, gently heated, for glazing

Preparation method

• For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.
• Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
• Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
• Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.

tick tick tick…

• Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

tick tick tick…

• Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
• Grease a baking tray with butter and transfer the buns to the tray. Top the tray with the buns on it loosely in greaseproof paper, then cover in cling film so that no air can get in and set aside in a warm place for a further 40 minutes to rise.

tick tick tick…

• Preheat the oven to 240C/475F/Gas 8.
• Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
• When the buns have risen, remove the cling film. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
• Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown.

As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

Find the BBC recipe here: http://www.bbc.co.uk/food/recipes/hotcrossbuns_397

Categories
Uncategorized

Eat me!! Mini Meat Pies!

Christmas Eve, (Annie’s) Mini Meat Pies!

It seems every Christmas I remember from Cornwall included these mini marvels! But take my word for it they don’t hang around, soooooo morish – ansome me lover! From what I recall, this is me mum’s recipe with a few twists.

– Pastry, whatever you fancy either shortcrust,  flakey or puff (above’s with Short and Puff mixed! ‘cos we ran out). Sorry, didn’t make me own, it’s too easy to take of off the shelf.

Easy…
– 1 large finely chopped onion.
– 6-7 mushrooms, finely chopped.
– pack of mince 500g.
Lea and Perrins.
Balsamic Vinegar.
1 Oxo Cube.
1 egg.

(i) with a yummy knob of butter fry onions, mushrooms till browning.
(ii) remove the above to a bowl.
(iii) in same pan fry mince (with a touch of salt and a good grind of pepper) till browning, then add the fried onions and mushrooms.
(iv) add to the pan, a shake and a bit of Lea & Perrins, a shake and bit of Balsamic Vinegar and sprinkle on one Oxo Cube. If too dry add a splash of water.
(v) fry till mixed and cooked.

(vi) Roll out your pastry and cut out appropriately sized circles with top of a glass/cup and place into greased pie/muffin/tart trays.
(vii) Cut out circle lids from same cutter.

(viii) put filling mix onto pies.
(ix) brush the inside edge of the lids with egg and place the tops on the pies.
(x) I use a smaller egg-cup to push down the lids on the pies to ensure the egg ‘glues’ the edges.
(xi) brush the tops of pies with egg.

Cook for 20mins in a 200deg oven.

Eat! over the coming days, warm or cold. But to be honest they’ll be gone in a few hours.

Categories
Bike Uncategorized

A good old crusty loaf!!

With the challenge set after tweeting GBBO’s Holly a fellow Leicestershirianite(?), I set to bashing some dough round!

A good old crusty loaf!
As I pummelled the dough I was reminded of the muppet in the white van that terrorised me on the way home the other day.
I was in ‘my space’ on the road, with a car in front of me, and they (the white van) seemed to have had a bad day and were not happy (i guess) that I was in front of them? Sor-rry! Revving their engine and blasting their horn behind me, they followed me for a good 900 yards unable to get by. They did eventually overtake me when there was room, and broke infront of me as if to make a point. It left me a tad shaken and seriously wondering if all this cycling malarky was worth it!?
Yes, on the way home a few dozen drivers race-off accelerating away like missled lemmings after being inconvenienced for 10 seconds! Oh I do hope they get there in time!!
But cycling IS worth the occasional encounter with a ready-sliced roadster! Life is worth living. Breath is worth breathing! Time is worth spending! Bread is worth cutting!
I do wonder why so many people are in such a rush to get somewhere? Life’s too short to get their early!
Driving home from work used to take me 25 minutes. Riding takes me 35.
OK some may think I’m a bit of a crusty old loaf for cycling to work but take if from me – it tastes good!!!
Ta Holly!

Categories
Uncategorized

Chocolate Brownie with mmallow topping

Tonight’s therapy… a magnificent creation! 22 left… and going…

100g marg

50+g choc
175g dark soft brown sugar
2 or 3 eggs beaten
cap of vanilla essence
100g sr flour
good shake of cinnamon powder
good shake of ginger powder
pinch salt
50g chopped nuts
good hand full of juicy raisins
topping of mini marsh mallows

1. melt marg and choc over hot water, remove from heat and cool
2. stir in sugar, add eggs mixed with vanilla ess.
3. Mix in Flour, salt, nuts, spices, and raisins
4. stick it in oiled tin, lined with baking or gp paper.
5. Top with mini marsh mallows, and bake for 25-30mins 190deg.
6. leave in tim until cold before removing and cutting to squares.

Try not to eat too many at a time!