I love you Tracey - I buy the Independent on Saturday just for you. Now I've got that out of the way let's see where she went. This time she came to eat in Beccles, at Upstairs at Baileys, and gave it four stars (out of five) for the food. With lots of seafood, stews and casseroles and chefs brought over from Barcelona to cook it all. Haven't been there yet but will be going there very soon - when I've remembered where Beccles is.
Anyone fancy a plate of my leftover curried goat? Leftoverswap in the USA and shareyourmeal in the Netherlands both offer subscribers a chance to swap leftovers. Now I think that's a really good idea and they cover the UK too, linking you up with people who have food to share. But look at their map - there's a big empty space devoid of sharers in East Anglia!
This rice pudding is a little healthier and lower in fat than our other full cream recipe. You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.
- Ingredients
- 100g short grain/ pudding rice
- 50g caster sugar
- 700ml semi-skimmed milk
- freshly grated nutmeg
- (1 bay leaf, or strip lemon zest for a different flavour)
- Method
- Heat oven to 130C/Gas 2.
Butter an 850ml heatproof ovenproof dish.
Pour the rice and sugar into the dish and stir in the milk.
Sprinkle the freshly grated nutmeg over and top.
(Add lemon zest or bay leaf into the milk if using)
Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.
Today I made rice pudding because I had loads of milk to use up and it seemed cold enough outside to consider a winter pudding. It's so easy and with semi skimmed milk a low fat dessert. Try adding a bay leaf for a change, it works very well.
Why are the British embarrassed about asking for a Doggy Bag at a restaurant? Why do we still pretend that we are taking the leftover food home for the dog?
African pot cooking Caribbean food and the end of a very nice summer.
Tonight I made Pakora with a bag of out of date spinach which was just begining to wilt. Use any vegetables that you have shrivelling in the bottom of the fridge. Just cut the vegetables into slices, or shred according to their density. Remember that courgettes will cook a lot quicker than chunks of carrot. I have yet to find anyone who doesn't wolf down a plate of these delicious Indian snacks. Gram or Chickpea flour is easy to find, usually with gluten free products on the supermarket shelf, from wholefood shops or anywhere 'ethnic'.
Pakora are always popular in our house. Very often I make them with chard as I have it growing in the garden. Pakora are one of those snacks that you can whisk up quickly if people turn up for happy hour and you want something hot and crispy to nibble on.
Grow local, buy local, eat local. The thirty mile food challenge is encouraging us to 'consume only food and drink grown, raised, caught, produced and/or processed within a 30-mile radius of wherever you live throughout September 2013. The 30 miles is ‘as the crow flies’...that’s a pretty big area: in fact it gives you nearly 3,000 square miles to choose from!'
We don't have to go that far... I was trying to run over a muntjac down my road for nearly two years.
Leftover French bread turned into a pizza for lunch today. Did you know that if you run a stale baguette under the cold tap for a second and then place it in a hot oven for 5 or 10 minutes it's nearly as good as new?
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