I have so many recipes, written on scraps of paper, torn from magazines, I really need to start and organize them. Yesterday while grocery shopping, I picked up a nice neat book with an accordian file section at the back. Perfect for writing down recipes and storing scraps of paper before I write them out. So now today begins the mammoth task of re-writing out all my favourite recipes into a new book. Hopefully this will also begin a new chapter in the recipe collection, one that I can hopefully pass on to the sprogs!
Meanwhile during a little break, I enjoyed a bowl of miso and vegetable ramen, yumyumyum!
My Japanese Lunch Blog is now on Facebook if you would like to stop by
Here’s a link to the facebook page and profile, if you’d like to come and join me, feel free!
Arkonites Bento Box on Facebook!
Spotted on a bonfire site in Belfast, the following hand painted sign……
“God built the world in six days, we will build our bonfire in five”
Really? Ok then!
You have to put a sign on your loo roll!
one tub of yoghurt
Choose flavours that will mix well together, you don’t want a contrast and end up with a nasty jelly
(seriously, that’s all the ingredients!)
Make jelly according to packet instructions.
Place jelly in a large dish, you will need room for the jelly to expand and froth later during whipping.
Place jelly in fridge.
Check jelly every 15 minutes.
When jelly shows signs of starting to set, use a hand mixer to whisk in tub of yoghurt. Whisk until jelly it turns frothy and doubles in volume.
Place jelly back in fridge and allow to set completely.
For a low fat version of this, use a sugar free jelly and natural yogurt.
For a more indulgent version try substituting yoghurt for evaporated milk (that’s the runny one!)
If you want to be more creative, you could try making broken glass jellies as shown in this blog!!
Monday, my bento for today is crab and cucumber maki, inarizushi with roast chicken and a small salad.
See you tomorrow!
For my pasta carbonara you will need the following ingredients………
50 g of pasta per person
1 pack bacon
a quarter of a pack of cream cheese
a quarter cup of milk
(optional ingredients pictured are sautéed mushrooms and onions)
Cook pasta in boiling salted water until tender, drain and place back into the cooking pot.
While your pasta is cooking melt the cheese and milk together gently over a low heat.
Saute some chopped bacon, onion and mushrooms.
When everything is ready, combine pasta, sauce and bacon.
Stir well and serve with crusty bread if you wish.
Note: Penne pasta (the quill shapes) are great for this or any dish with sauce. The sauce gets right inside the pasta shape and just seems to enhance the flavours wonderfully!
My poor wee doggie had to have surgery on his knee yesterday.
But doesn’t his camouflage bandage look so cool!!!!!