Just a quickie…..

This milkshake will rock your world, I promise, you don’t even need to like bananas much as I don’t but this is delicious.

Throw the following in a blender

  • Banana – frozen if possible (did you know that if your bananas are about to go off and you don’t fancy eating them, put them in the freezer. They will last and are perfect for this milkshake if nothing else.
  • Peanut butter
  • Honey
  • Milk

I don’t have specific amounts, just put say 1 banana, one heaped tablespoon peanut butter, 1 teaspoon honey, half a pint of milk …

Blend, pour into a glass. Love me forever!

 

 

Ruff Puff Pastry

This is a recipe I’ve taken from Hugh Fearnley-Whittingstall who I think is magic. It can be used for savory pies, Cornish pasties, old school vol-a-vents…..

Main tips are to have the butter super cold, don’t handle the pastry much and let it rest once you’ve made it.

Ingredients 

3/4 cup plus 2 tablespoons cold butter cut into little cubes

3 cups unbleached all purpose flour

A big pinch of salt

Iced water

1 egg yolk (always always free range) with a splash of milk to glaze

What to do

  1. Put the little cubes/chunks of cold butter into the flour and salt and coat them all. This feels really nice on your hands.
  2. Add a little iced water and keep adding ’til all the flour is wet enough to make into a ball. It is probably about half a pint, but just add little scooshes at a time. Don’t make it too sticky.
  3. Flour your surface and shape the dough with your hands to a fat rectangle. Don’t handle it much as you want to keep the block cold.
  4. Roll it out with a rolling pin (glass bottle if you don’t have one) keeping the rectangular shape
  5. When the dough is about 3/4 inch fold the far third towards you and the near third back over that so you have a rectangle a third of the size and 3 times as thick.
  6. Turn the rectangle 90 degrees and then roll back out making another long rectangle
  7. When it is about 3/4 inch think again fold the far third towards you and the near third back over that like you did before
  8. Repeat about 5 or 6 times dusting with flour when you need to.
  9. If it becomes at all sticky (due to a warm room) pop it in the fridge for a while, dust with flour and try again.
  10. When you’ve finished put it in the fridge for at least an hour

Pie fillings to follow later, got to go chainsawing now with my honey.

pie

 

 

Beer Bread

IMG_0505

I hereby promise to give you good food, not rabbit food. So I’ll start off with beer bread. It is delicious and once you get in the swing of it, easy peasy.

Buy quality ingredients and forget low fat, 2% fat, reduced fat bullshit. Full fat will fill you up, it will reduce your hunger so you won’t keep eating. Just eat in moderation. If you want to buy no fat products this is not the site for you. I am a full fat chick. Taste not quantity.

Ingredients for one loaf

3 cups of unbleached flour

1/4 teaspoon instant yeast

1 1/2 teaspoon salt

3/4 cup + 2 tablespoons room temperature water

1/4 cup + 2 tablespoons lager

1 tablespoons white vinegar

What to do

  1. Put flour, salt and yeast in a bowl and mix
  2. Add liquids and mix together (I use my hands) to make a shaggy ball
  3. Place in a big bowl, sprinkle with a little flour and cover with a tea towel
  4. Leave somewhere warm for 8-18 hours
  5. Get a dutch oven / heavy bottomed saucepan without a handle you can put in the oven….smear a little butter or oil all over the inside, then sprinkle flour in and shake it all around so it is coated
  6. Knead dough – stretch it, fold, stretch it, fold, stretch fold till it is springy and not sticky. Use your body, part of staying active and feels wholesome and sexy all at once (ok maybe that’s just me)
  7. Make dough a ball and pop into the dutch oven. Sprinkle with flour and cover with a tea towel
  8. Leave for about 2 hours somewhere warm
  9. Sprinkle top with flour and slash with a knife about 1/2 inch deep – a cross, 3 parallel whatever you like
  10. Put the lid on the dutch oven and place in the oven on the lowest rack.
  11. Turn oven on to 425 degrees F / 219 degrees C and bake for 45 minutes
  12. Remove lid and bake for a further 20 – 30 minutes until brown
  13. Take out of the oven and cool on a wire rack or balance on 2 wooden spoons, 2 upturned mugs, whatever is handy….
  14. Let cool as long as you can manage and then spread butter. Throw away any crappy margarine you may have and put butter on. Yes THAT is an order.
  15. Attempt not to eat all at once.

 

Staying Slim In America

Me and my best friend decided at a very early age that we would not be eating salads our entire life. We talked about it, mainly joking, that we were not the sort of girl to eat just lettuce. I don’t know why we never had ‘food issues’ but we never did. We ate what we wanted but never went excessive. We were never really sporty but we were always active. We came from different places food wise. My parents cooked meals from scratch all the time, my father grew vegetables. Her mother worked full time and had a chest freezer full of microwave meals. I loved going to her house after school because there were no parents, and we could go to the chest freezer and pick whatever we wanted.

Both of us since leaving home have cooked meals from scratch, love food passionately and laugh at the idea of diets. I don’t remember being taught to cook but seeing my parents cooking and preparing food must have been the core.

There’s a kind of joke about people going to America and coming back fat. I’ve seen it happen to a young man and for him it was the lure, ease and cheapness of fast food. He had almost doubled in size in about 5 months.

If you eat processed foods in the US you are going to gain weight. If you eat takeaways and in fast food restaurants lured by their low prices you are going to gain weight.

If you cook using good quality ingredients, make meals from scratch and take regular exercise or just move around, walk, play, be active you won’t.

The reason why. Everything processed in the US and I mean pretty much EVERYTHING has either high fructose corn syrup or corn syrup in it. The same product used to fatten pigs I have heard. A padder, a filler, a cheap alternative to sugar in order for the packaged item to taste of something without using good ingredients. I started checking ingredient lists early on after moving here. Now I know. It is very unusual not to see it. Exercise is more difficult over here to as they don’t have pavements/sidewalks. It is discouraged to walk, I presume to save costs on making sidewalks and it encourages driving seeing as the oil industry dictates everything over here/suppresses inventions that don’t use oil.

The less exercise you do, the less you want to do.

I love food. Good food. I can do without chain restaurant food. Not because I am righteous but because it doesn’t satisfy me in any way. It always puzzles me how they stay in business. The same goes for processed cakes, package donuts…it’s not like I eat them when offered and think mmmm naughty me. They just give no satisfaction taste wise. It is easy for me to leave them, go home and cook up a treat in the kitchen.

So…I have decided to put some more recipes on here, ones that are of good yummy food. Walk around, don’t drive to the car parking spot right by the store, run up the stairs, put on a coat and get out in the weather and walk, turn up music and dance, just be active….they’ll be plenty of time when you can’t.

It makes sense to me.  I thought it might make sense to you too.