Can’t risk cheesy fingers!
Category Archives: Food
Little Black Missy didn’t like the full house yesterday. She spent most of the day in the shoe closet, and kept hissing at us when we tried to get her out.
She was very loud the following night, and insisted that going out was a brilliant idea. And now she is gone. Again.
Last time we found her, and she had a 3 cm gash in her lower lip, and had to get stitches and antibiotics for 12 days.
I really hope she fares better this time around.
We made the rum-raisin fudge today, rather than yesterday. My brother was in charge of the fudge, and I tended to the rum-raisin. Tastes good, but I need to work on the rum-raisin balance. A bit too much raisin and not enough rum, I think.
And as an afterthought not related to any of the other stuff; why do I always expect people to be sensible? It always ends with me being even more disappointed in humanity than I was before.
Having a McDonald’s burger and a coke for dinner, and candy sticks, Skittles and Pop Rocks for dessert on a regular Wednesday;
That’s the fun part of being an adult!
I went for the sweeter dinner today.
1 dl rolled oats
2 ,5 dl milk (or water, if you prefer that – less rich)
1/8 teaspoon salt
Simmer 5-10 minutes, see how thick you like it
Add the salt when it’s done. Salt is essential for the taste,
whether it’s savoury or sweet porridge you want.
Add whatever extra you want.
I added raisins from the beginning, and half an apple towards the end.
Banana on top, and honey as sweetener.
I like my oatporridge with milk.
Time: 10 minutes, all done. The washing up too.
Porridge is underrated.
Never ever let a minty chocolate pass you by.
The Daim Mint Limited Edition was well worth the money 🙂
I was listening to Celebrity Masterchef 2013 (UK) while working yesterday, and I desperately needed to make something eatable for dinner.
I had no idea what to make, and thought about absolutely every savoury thing that would make my mouth water. I stumbled across a pie-base where I only had to add water and butter. I’ve never made pie before, and although I really wanted to make everything myself, I didn’t know how to make the crust dough from scratch.
This was fairly easy to do, and I think it tastes good.
Preheat oven to 200*C
Mix, suitable for form 26-28 cm
Bake for 5 minutes
Butter (for the spinach)
The amount of the ingredients have to fit in the form, obviously, and the proportion of the ingredients may vary from person to person, day to day.
I started with the veggies, and parboiled the asparagus and broccoli in salted water.
I heated the spinach with butter and let most of the bubbling water evaporate.
Then I spread the veggies over the crust.
I bought a piece of bacon and sliced and diced it. Quickly stir-fried with a chopped champignon, and put that in as well (see fig.1)
I needed 5 eggs and 5 tablespoons of water to fill the whole shebang (fig. 3)
The ingredients themselves are full of flavour, and needs very little extra seasoning. Unless you want to, of course.
But over all, a pleasant thing to add to my recipe list.
This makes you crave chocolate cake, doesn’t it?
I had to run to the store to get some ingredients for chocolate fondants.
They are really tasty, and extremely simple. I’m by no means a great baker, but these are very satisfying.
Chocolate fondants, 5 servings
100 g dark chocolate
100 g butter
1 dl flour
1 dl sugar
Break the chocolate in little pieces. Melt the butter and pour the hot butter over the chocolate and stir while it melts. Put in the sugar. Put in one egg at a time, and then put in the flour.
Put in large muffin forms, and bake for ca 7 minutes at 180° C. They shall have a crust, and running center.
How hard is it to make your own brezels?
It can’t be rocket science, that’s for sure.
I want to try, but they have to be like the German Laugenbrezels (is it really dipped in lye??)
I’m a bit picky when it comes to that.
Anybody got a good recipe?
I’m trying to make a soup.
I’ve bought a bunch of stuff to put in my soup.
And I’m by no means sure if it will all taste good.
How does beetroot taste? Is it soup material?
The most frustrating bit was, however, the total lack of pearl barley in the shop.
The only barley available was a boil-in-bag barley. Pre-cooked and hulled.
That is not ok.
At the moment, the whiff of meat and lovage is spreading through my apartment.
That is good.