Food

Mother of god...

YouTube- Mother of god

i can't remember if i've asked in here before, but, tight week, any good cheap food besides pasta? saying that, i think i will do a load of chilli, the only expenditure being the mince as i have everything else. word to the wise: do not buy frozen mixed mince. it is foul. luckily, i wasn't the one who bought several kilo's of it, a housemate last year did.

Cous cous, rice etc.

flour and water, or whatever you need to make simple flatbread. ace with chilli too.

This is a jamie oliver recipe that worked well for me, but this means you must read it in a cockney accent.
• 600g strong white bread flour, plus extra for dusting
• 1 heaped teaspoon sea salt
• 2 heaped tablespoons baking powder
• optional: 1 teaspoon dried herbs or spices, such as thyme, parsley, sumac
or crushed fennel seeds
• 6 tablespoons olive oil
Mix your flour, salt, baking powder and herbs or spices (if using) in a large bowl, using a fork. Make a well in the centre, then pour in the olive oil and about 150ml of warm water. Use the fork to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it’s too dry. Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.

Dust your hands and a clean work surface with flour and knead the dough with your hands until it is smooth and elastic. This will take about 5 to 10 minutes. Pop the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax.

Divide your dough into 10 equal-sized balls, then lightly oil your hands and squeeze each ball between your palms to flatten them slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand – each flatbread should be about 1cm thick. You’ll probably mess up a few, but practice makes perfect.

Normally the flatbreads are cooked as you’re making them. You can do this on a barbecue or in a non-stick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside – you want them to puff up with a nice bit of golden colour. Keep them warm in a basket covered with a tea towel until you’re ready to serve them.

Serve them while they’re lovely and warm, or you can reheat them with anything from burgers, to stews and soups, to salads.

swans. on toast. or wif chips (chunky)

tory

I bought some Cauldron branded vegetarian sausages today because they were super reduced, not convinced at all. Is this what all meat substitutes are like? If I had a choice of nice fresh vegetables or them I know what I'd choose.

Fresh asparagus (reduced in St. Tesco's) bacon bits cooked crispy, parmasan cheese on top... glass of white wine.... yum yum.....

Anyone been here? Crackin menu

http://www.thebullandlast.co.uk/

That aint far from where my lady friend lives nice tip will check it out

Fresh asparagus (reduced in St. Tesco's) bacon bits cooked crispy, parmasan cheese on top... glass of white wine.... yum yum.....

oh so nice!!! i maybe would have poached and egg too.

but as im on nights its beans jacket tatie and a little cheese...im going to be all beans'd out by the end of the week

just made damson jam and it is EVERYWHERE and very sticky!!! tastes good though.... ate quite a lot of it out of the pan....

Sea bass of yester-eve. Lightly dusted in flour with copious salt and pepper and pan fried. Served with couscous (corguette, mushroom, garlic, red pepper, raw red onion/vine tomatoes, corriander, spices, fetta). Big fat squeeze of lime. WIN. I really love fresh fish, and corn on the cob at the moment - omg. Done on a bonfire sat eve. LUSH.

nice one !!!!! obligitory NOM.

I liked the way you even trimmed the fin at the back - class :-))

That was my fish monger. TBF the fuc*er wouldn't have fit in the pan with head and tail. I've resolved to eat more fish. I'm going to drip omega3s.

i love fish too. problem is my other half is working on a programme about sustainable fishing, so now i have a very limited list of fish i can eat. we both previously worked on programmes about pork and chicken, so when we go out to eat our choices are very limited!!!! sometimes i wish i didn't know everything i know, or that i didn't care! but the thought of eating a bit of factory farmed chicken makes me feel physically sick.

i went to a proper greek wedding in crete last week. it was quite an experience. i'm not squeamish at all usually but the food and drink at this thing were pretty spectaculaly inedible. got pics of some of it... probably best avoided if you're of a sensitive disposition.

let me set the scene: our small party of six were over for a week around a friend's wedding. english groom greek bride. turns out there's a "thing" organised for pretty much evey night we're there and they all involve dancing, drinking and not getting back to the appartment before 5am.

• first night there, big meal out , lots of wine and raki (hideous homebrewed aniseed flavoured paint stripper from plastic bottles served at every available opportunity). 3am finish.

• second night, pre-wedding bed ceremony and family barbequeue, dancing, beers, wine, raki, 5am finish.

• third night there, last minute stag do, beers, clubbing, whiskey, raki, 5am finish...

so by the day of the wedding i'm feeling pretty shaky, jaded and horribly, horribly hungover. we all are.

the wedding is at 7pm in a little church cut into in the rock by the harbour. it's about 32 degrees and no wind at all. just as they're starting out the groom faints. goes down like a sack of spuds. they get him up, give him some water, take his jacket off, start again... and he goes down again. eventually get him standing into all the chanting and general wedding stuff. ten minutes in, another guest goes down, then another. it's just so hot and airless and i'm sure the fainting is contageous; you empathise and before you know it you're starting to go.

my missus starts to feel wobbly so i take her off for a sit down, then i start to go. i feel my head go all cold and my knees start feeling shaky. the ceremony went on for over an hour.

then it's over we're all loaded into a coach and driven up a terrifying winding road up to a beautiful taverna in the hills for dinner.

it was absolutely charming and a beautiful setting... but i'm afraid that by the time we got there i hadn't eaten all day, was shaky, queasy, dehydrated, starving, borderline passing out and massivley jaded and ill at ease. the absolutely pounding traditional greek music and gunshot like fireworks they kept setting off behind me weren't helping with my nerves either. i've possibly never been in more dire need of a steak and a beer in my life.

so imagine our combined joy when we're confronted with a table containing, weird green cakes, one jug of paintstripper raki and unlimited bottles of the local home-brewed wine (pic attached). there were some bottles that were almost clear but when someone on our table took up two bottles to show the difference and ask if we could have another of the clear ones he was told they were all the same and it was just pot-luck.

they all tasted like vinegar to be fair.

dooks.

One piece of advice.

HTFU. :)

#hypocrete

Ran out of bread for toast this morning, so I made scones for breakfast instead. Had them warm straight from the oven, so good.

You're kidding me??? You had time this morning to think "bugger, I'm out of toast, might just whip up some scones?"

I rode to work with one sock. :(

You're kidding me??? You had time this morning to think "bugger, I'm out of toast, might just whip up some scones?"

I rode to work with one sock. :(

And lay it all out nice on a tray

I'm at home this week, using up annual leave. I had a nice lie-in until 10:30 this morning :)

Scones are super quick to make anyway - 15 mins from cupboard to plate.

1. Tiswas
   
2. Balki
   
3. Brave
   

I'm at home this week, using up annual leave. I had a nice lie-in until 10:30 this morning :)

Scones are super quick to make anyway - 15 mins from cupboard to plate.

15 minutes is also the amount of time I overslept this morning before smashing the snooze button a further 3 times.

And don't worry about the sock. I've got half a dozen dirty odd ones under my desk.

They are next to my "emergency pants"

do the emergency pants need darning too.