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Recipe: Chunky Bacon And Cheese Frittata

Ingredients:

  • 8 rashers of rindless back bacon or vegetarian bacon substitute
  • A bunch of spring onions sliced
  • 8 large eggs
  • 2 tablespoons milk
  • 85g/3oz cheddar cheese cut into cubes
  • Knob of butter
  • Tomato salsa & thick slices of bread to serve

Method:

Snip the bacon into small pieces.Cook in a non stick frying pan for approx 5 mins. drain off any excess oil or fat and then add the spring onions and cook for another 5 mins until the bacon is crisp.Vegetarian substitute may require less cooking time.

Preheat the grill

Beat the eggs and milk together and add pepper if required. Hold back a little of the bacon & mix in with the eggs, spring onion & cheese.

Melt the butter in a 23cm/9 inch frying pan. Pour the above mixture into the pan and cook gently, without stirring for 5-8 mins until mixture is set.

Scatter the top with the remaining bacon.

Put the pan under the grill to brown the top.

Cut into wedges and serve with salsa and bread as required.

A PDF version of this recipe can be downloaded here

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Supermarkets Asked To Stockpile Basics

It would seem that Britain’s government is planning for the worst. It has asked supermarkets to start stockpiling some food to guard against possible shortages should a number of strikes throughout the food delivery chain eventuate but most crucially by hauliers.

The plans are still only at the discussion stage but Tesco are reported to have played a key role in the talks aimed at safeguarding the supply of basics such as milk, bread, meat and newspapers (what no tea? don’t panic!!) should disruptions to any food deliveries occur.

Up until the 1990’s (remember them?) the government itself stockpiled some foodstuffs in secret grain sheds under civil contingency plans.

Government now relies of supermarkets themselves to stockpile in times of potential risk.The hauliers are expected to strike in protest at the rising cost of fuel and fuel duty.

Source

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Reasons To Be Veggie?

Next week (May 19-25) is national vegetarian week and just the other week somebody asked me the reason I became a vegetarian (I’ve been a vegetarian since I was 14) and awkwardly I meandered round to explaining it wasn’t about health, only pseudo political (I think I remember reading the statistics correlating to the national vegetraian weekpercentage of the world that was starving and the percentage of land given over to growing arable crops which seemed to a young and naive me a rather obscene juxtaposition) but had to say primarily I had and have a big ‘hang up’ over just not wanting to kill things, directly or indirectly whether they be creepy crawlies , people or animals.

I well remember the last interview some years ago with the actor Paul Eddington (The Good life, Yes Minister) who was visibly  in the advanced stages of a rare form of skin cancer, which had afflicted him since the 1960’s and was very moved by his words when asked how he would wished to be remembered. Eddington, a life-long quaker and pacifist thought for a while and then mused that so many people seem to do so much harm in this world he replied that he’d best like to be remembered as someone who “did very little harm.”

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Recipe: German Potato Pancakes

Similar to latkes but without the addition of onion or chives.I prefer these without too much salt or pepper but flavouring is to personal taste. Like latkes they can equally be served with cream cheese or sour cream if required. Download a PDF of this recipe here.
Potato Pancakes
Ingredients

4 thick slices smoked bacon or vegetarian bacon

5 or 6 medium large potatoes

1 large onion, finely grated

2 1/2 tbsp. all-purpose flour

2 eggs – lightly beaten

Salt & pepper to taste

Pinch of grated nutmeg (optional) – I use paprika

1 1/2 tbsp. minced fresh parsley

Vegetable oil for frying

Method 

Fry the bacon/vege-bacon until crisp.

Drain on paper towel.

Crumble and set aside.

Place potatoes in a large bowl of cold water.

As each is peeled, grate the potatoes and drain.

Add grated onion, flour, eggs, salt, pepper, nutmeg, parsley and bacon.

Mix well.Heat about 1 inch of vegetable oil in large skillet.

Drop the potato mixture into the hot oil with a large spoon strainer cup draining off excess liquid as you go.

Flatten each pancake with a spatula to make 5 inch patties and fry on both sides until crisp and golden brown.

Drain on paper towel and keep warm until all the pancakes have been cooked.

Photo by *reesie under this reserved rights creative commons license


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