I have a pack of salmon fillets in the freezer ... proper posh ones from M&S ... I must have picked them up when we went house-hunting to Cleveleys.
We thought it might be a good town to live in with it's bustling high street and a good selection of well known shops, including an M&S Food Hall. Also with it being by the sea but nowhere near as overrun and touristy as Blackpool which is just down the coast, it looked very promising. Anyway after viewing the property and having a good look around town we decided it was too busy for us, which is ironic really as my son might be moving there from Blackpool as it seems so very quiet to them.
But anyway, we shopped in M&S and Alan paid. Now and then I seem to have a tendency not to always post photos of the purchases when Alan pays, and as these went straight into the freezer no doubt they were 'out of sight and out of mind', so they were a happy find.
I'm cutting right back on fish these days so I made one salmon portion last over two meals, with lots of fusilli pasta in a lovely homemade sauce.
Cook once, eat twice ... and this is actually nice hot or cold, but with it being so chilly recently the second portion was also heated up in the microwave the next day.
Hobbit breakfasts continue, with fruit and a single weetabix followed an hour later by toast or something on toast.
While I had a dish of peaches in the fridge I decided to treat us to a Peach Cake. It was just my usual recipe -
2 eggs
+
their weight in:
SR Flour
Spread or Butter
Sugar*
+
1 tsp Vanilla Extract
Mix everything together in a bowl and then pour into a lined or well greased cake tin. Top with sliced tinned peaches ... or any fruit of your choice. Cook for around 20-25 minutes in a medium hot oven.
*I emptied out all the demerara sugar sachets from my stash for this cake and it made for a lovely crunchy texture.
Absolutely delicious with a coffee mid afternoon.
We had two slices each, over two days ... well I have to repay Alan in some way for all the food he's been buying me in dribs and drabs on our outings. 😄
Sue xx
I do like a second breakfast to go with a second coffee!
ReplyDeleteI've been cooking my pasta a way I saw on Instagram a while ago, gosh it makes a difference. I use wholewheat pasta but it works with plain too. Put the pasta (I put double) in a bowl and completely cover and then some, cold water. Leave for at least 3 hrs then drain, rinse and cook. As well as rehydrating the pasta, you're also reducing the starch content. The dried pasta rehydrates so it takes a lot less time to cook. My wholewheat cooking time dropped from 15 mins to 9 mins. I hive off half and fridge that, just in a bowl, not in water, in the fridge for another meal two days later. It just needs heating up in a sauce then. One big pot + reduced cooking time + two portions pasta. Result.
ReplyDeleteSorry, missed word out. Cover WITH cold water, and then some more. The pasta really absorbs the water, changes to colour it goes to when cooked.
ReplyDeleteThat cake looks really delicious. Thank you for the reminder to make some! I have some tinned pears and pineapple so could use either :)
ReplyDeleteI hope Alan is feeling much better this week, Sue, there are so many bugs doing the rounds, aren't there :(
Angie x
I like a Hobbit breakfast too, porridge with added seeds, fruit and kefir, and a bit later something with an egg. Recently it has been a small mushroom, courgette and egg frittata. A nice pot of filter coffee to follow.
ReplyDeleteI have made my favourite mushroom soup for this gloomy weather.
I love a reheat, in fact that's what I'm having today, yesterday's left over mushroom and veg rice, this time paired with a one egg omelette. The cake looks great, what a good use of your sugar stash.
ReplyDeleteAlison in Devon x