Two slices of toast

8 02 2015

So here’s a [very insignificant] issue I face whenever I make myself some toast.

Whenever I make two slices of toast, one is always better than the other. Whether it’s a better shade of golden brown than the other, or has a better spread of peanut butter on it.

So, the question is, which slice do you eat first?

  • Do you eat the good slice while it’s still hot so you get a really almost perfect slice of toast, followed by the inferior slice, which has by then got a bit cold, thus having one excellent and one poor slice.
  • Or do you eat the poor slice first, so it’s at least nice and warm, and then the good slice you eat once it’s not so hot, thus having two average slices of toast?

What do you do?!





Pork, veg & couscous in apple juice

21 04 2013

I eat the same thing nearly every Sunday, partly ‘cos I think it’s pretty tasty, partly because it’s kind of healthy, but mostly because I’m a creature of habit!
I made it for my parents over the Easter weekend, and have a couple of other foody bits I keep meaning to share, so welcome to a new category on my blog!

What I like about this recipe is that it’s the meat that’s cooked healthily, and the vegetables that are less healthy, but as there’s not a whole lot of veg in some of my meals, I think this is a good one to get lots of it in my system.

Serves 2

Ingredients

  • 2 Boneless pork loin steaks
  • Clear apple juice
  • 1 Courgette
  • 1 Red onion
  • 1 Packet of mushrooms
  • 1 Red pepper
  • 2 Packets Mediterranean style couscous

Method

  • Pour a thin layer of juice into an ovenproof dish to coat the bottom.
  • With the help of some scissors, pull the strip of fat off of the pork bits, and chop the meat into strips or chunks. I like to eat this meal without a knife so I cut mine mainly into bitesize chunks.
  • Put these pieces in the dish trying not to put any on top of each other – if possible keep them just one layer deep. Then pour juice over them all until all just submerged.
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  • Chop onion up into vertical segments and seperate the bits out.
  • Cut the courgette into chunky slices and quarter them all.
  • I often use baby button mushrooms for this, but if I can’t get them I quarter some normal size ones
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  • Mix the veg on an oiled baking tray and drizzle more oil over them and mix about a bit to ensure it’s all got a bit on./li>
  • Put the pork and the veg in the oven at about 200 degrees centigrade and set the timer for 15min.
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  • Chop up the pepper into long pieces and when the timer beeps, add to the vegetable tray and make sure they get a little oil.
  • Put it back in the oven and set the timer for another 15min
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  • Boil the kettle, and when the oven beeps, prepare the couscous according to packet instructions.
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  • Remove the meat and veg from the oven and turn it off.
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  • Now it’s time to plate up! Start with the couscous in the bottom of a pasta bowl.
  • Scrape the veg off the tray on top of the couscous
  • Using a ladle, scoop the pork pieces on the top of everything, make sure to include plenty of the juice from the oven in the spoonfuls, allow this to pour through the veg into the couscous
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  • Serve and enjoy with a glass of the apple juice
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Banana and chocolate loaf cake

14 04 2013

I took this into work for a fundraiser this week and it went down well, a couple of people asked for the recipe so here goes 🙂

This is a great way to use up those bananas that are a tad overripe, just past edible!

Ingredients

  • 2 bananas
  • 2oz Butter (I use tub Stork because it’s already soft!)
  • 5oz Caster Sugar
  • 8oz Self-Raising Flour
  • 2 Eggs
  • a pinch of salt
  • 100g Milk Chocolate

Method

  • Preheat the oven to 190 degrees C
  • Mash up the bananas in a small bowl
  • In another bowl, cream together the butter and sugar
  • Beat in 2 eggs (I use an electric whisk for this)
  • Sieve in the flour and salt and fold in
  • Add the bananas and mix well
  • Break a bar of chocolate into small pieces and mix these in
  • Grease and line a 1 1/2lb loaf tin. That or buy loaf tin paper liners, I have some that are slightly siliconised and give such a great finish! My friends thought the last I was made was bought because of this!
  • Pour the mixture into the tin and bake for an hour. One oven I used to use used to burn around the edges so I covered it with foil partway through, so keep an eye on it.
  • When an hours up, test with a knife and if it comes out clean, put it on a wire rack to cool, else pop it in for a little longer

Banana and Chocolate loaf cake





Weetabix – how do you eat yours?

31 08 2011

This morning for the first time in several months I cracked open a box of Weetabix (actually, Tesco’s own brand, but same difference), as the time had come yet again to change what I have for breakfast.

I have a very set way I eat my Weetabix. After discussing this with someone at lunch today (who has given up on breakfast all together as it’s so boring!) I’ve realised my method may be a little odd. Let me share it with you, let me know what you think!

  1. Take 2 Weetabixs out of the packet. Place one in the bowl, put one to one side.
  2. Get everything else you want with your breakfast out and ready where you want to sit and eat, and make sure you have your spoon out too.
  3. Pour milk into the bowl over the first Weetabix to about level with the top of the Weetabix (obviously dependent on the size of the bowl!)
  4. Very quickly take the bowl and the spare Weetabix to where the rest of your breakfast is, rest the spare Weetabix on your knee, and eat the wet one as fast as possible before it goes soggy.
  5. Make sure all mulch is consumed.
  6. Take the second Weetabix, put it in the bowl and turn over once so both sides are wet.
  7. Repeat process of swift consumption before this Weetabix too gets soggy.
  8. Again consume any remaining mulch (if you can face it), also the remaining milk, and bin any mulch that just makes you want to gag.


That’s how I eat mine, how do you eat yours?!

What other foods do you have weird methods of eating?