Tag: Recipe

Categories
Life(style)

Today is all about #NoDietDay and #JeSuisEd

sausage-butterbean

I’ve just finished up my frozen (keeps for up to 2 months) portion of the BBC’s Sausage and Butterbean Casserole. Very cost-effective and easy to make – I’m not a fan of parsley, so substituted some cheese (whatever needed using up does, and I tend towards strong flavour cheeses anyway)…. #delicious. Spot which of Beyond Chocolate’s 10 Good Reasons to Stop Dieting I’m enjoying today on #nodietday, an international day designed to celebrate body shape diversity and healthy lifestyles, and to raise awareness around dangerous and irresponsible diets…

1. You’ll stop putting weight on

2. You will save LOADS of money

3. You will stop stressing about food and what you eat

4. You will stop binge eating, emotional eating, comfort eating, pigging out, treating yourself, overdoing it, eating all the time…

5. You will meet some awesome women and be able to talk about what it’s REALLY like with people who know what’s it’s like because they’ve been there

6. You could become an expert at…whatever tickles your fancy

7. You will feel about a hundred million times better about your body

8. You get to eat proper food, that tastes good! 

9. You’ll stop beating yourself up and be so much kinder to yourself

10. Taste the freedom!

Meantime, back to social media and politics, just to note, how elegant do any of us look eating…. catch up on the #JeSuisEd hashtag – proper ground-up campaign – I’m not even a Labour voter, but I like the way people have got together to push back at The Sun!

P.S. The #JeSuisEd campaign reminds me of the kickback against ‘Women Who Eat on Tubes’ – eating used as a way to shame people, and the internet fighting back!

Categories
Life(style)

Chocolate Calorie Cake

A sure-fire winner with everyone (especially me on My Birthday… yes, it’s my birthday today!)!

Take:

  • 1/2 pat butter (butter/margarine mixture)
  • 2 tablespoons honey
  • 1 tablespoon sugar
  • 1 dessert-spoon drinking chocolate powder

Meltall the above ingredients down in a large saucepan, on the lowest heat possible. SUGGESTION: Towards the end of melting time, try adding Maltesers!

Take:

  • about 3/4 large packet of digestive biscuits

Bash them up, and stir in until liquid is no longer sticking to the sides.

Butter a medium sized baking/roasting tray (any shape), and throw the mixture in. Flatten with the back of a spoon.

Take:

  • A 200g bar of FAIR TRADE milk chocolate (or more if you wish).

Melt it for a couple of minutes (max) in the microwave, and spread over the top.

Allow the chocolate to set (it can be placed in the freezer if you wish it to take less time!)

The cake is then ready to eat: Beware, it’s very rich!

This recipe is great for any occasion, it is quick to thrown together, and is not too expensive! You can experiment with other than digestives. I’ve tried Rich Tea biscuits, and my mother likes muesli. We have also tried the added ingredient of Maltesers – that works pretty well. Tell me your ideas.

e=mc2: Elation = Munching x Chocolate 2 !!!!!

Categories
Life(style)

Banana Cake

  • Large ripe FAIR TRADE bananas x 3 (When mashed, there should be 12 fl oz.)
  • 375g Plain flour
  • 2 tsp Baking powder
  • 2 tsp Ground cinnamon
  • 1 tsp Salt
  • 3 eggs
  • 125ml Vegetable Oil
  • 200g Granulated sugar (unrefined)
  • 100g Soft brown sugar
  • 2 tsp Vanilla Flavouring
  • Tbsp Lemon Juice

Heat the oven to 180°C (350°F, Gas 4).

Take 2 loaf tins, or a couple of bun tins and wipe with butter, then sprinkle with flour. (Or line with foil)

Sift the flour, baking powder, cinnamon, and salt in a large bowl. Make a well in the centre.

In a medium bowl, beat the eggs until just mixed. Add the oil, sugars, vanilla, lemon juice, and mashed bananas.

Pour three-quarters of the banana mixture into the well in the flour, and stir with a rubber spatula.

Gradually draw in the dry ingredients, adding the remaining banana mixture, and stirring to make a smooth batter.
TAKE CARE: Do not overstir the batter or the bread will be heavy.

Spoon the batter into the prepared tins. The tins should be about half full.

Bake the loaves in the heated oven until the loaves start to shrink from the sides of the tins and a metal skewer inserted in the centre comes out clean, 40-60 minutes.

Let the loaves cool, then you can eat!