Category Archives: Food

Vegan Peanut Butter & Banana Superpower Muffins (that happen to be flourless and delicious), 10p each

I borrowed this from Jack Monroe’s blog – I actually meant to save it to my food blog so I had it easily available, but put it on the main blog by mistake – but it is good enough to share with the world. If you are interested in eating healthily and economically her blog is worth a follow.

msjackmonroe's avatarCOOKING ON A BOOTSTRAP

These are my sad black bananas. I wanted to make them happy again, by making them into supercake. These are my sad black bananas. I wanted to make them happy again, by making them into supercake.

What do you do when you have a pile of black bananas sitting in the fruit bowl? I don’t even know how this happens – I generally work from home, bananas are my go-to snack because I can reach them and don’t have to do anything except peel them and shove them in, yet all too often my darling other half leaves a small pile of them on the chopping board with a hint to Do Something About Them. Sometimes they get sliced and flung in the oven to make dried bananas for the kids, sometimes I whizz them with yoghurt, milk and oats for a breakfast smoothie, but today I fancied neither of those things. It’s freezing. And raining a bit. And I’m a bit tired and gloomy. What I wanted…

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Superfoods?

Have you ever wondered what the next food that will change your life will be. It is the one that promises to make you ten years younger. It will rejuvenate your sex life. It could prevent or cure all cancers. It may also make you rich and famous. My money is on either raw tripe. Or, some semi-inedible berry from the Afghan foothills of the Pamir Mountains. Jay Rayner is eagerly scanning is in-box for the news.


I was scrolling through my spam email folder one day dreaming about how life would be if its contents were only true. Oh the Nigerian oil millions I would have; the glorious women who were out there, waiting for me; the private jets I could buy at a knockdown price. Then I flicked back to my normal inbox. Suddenly it struck me: life wouldn’t be too shabby if many of these were true as well.

According to these emailed press releases food wasn’t just stuff you ate for nutritional purposes. It was the elixir of life, the very wellspring from which immortality might flow, a cure for cancer, acne and heart disease. My email inbox had become superfood central. A new superfood snack had been launched. Someone else was flogging a new range of superfood products. There was news of wonder berries, of offers to feed your immune system, of medicinally potent grains.

I was scrolling through my spam email folder one day dreaming about how life would be if its contents were only true. Oh the Nigerian oil millions I would have; the glorious women who were out there, waiting for me; the private jets I could buy at a knockdown price. Then I flicked back to my normal inbox. Suddenly it struck me: life wouldn’t be too shabby if many of these were true as well.

According to these emailed press releases food wasn’t just stuff you ate for nutritional purposes. It was the elixir of life, the very wellspring from which immortality might flow, a cure for cancer, acne and heart disease. My email inbox had become superfood central. A new superfood snack had been launched. Someone else was flogging a new range of superfood products. There was news of wonder berries, of offers to feed your immune system, of medicinally potent grains.

Or not, as he explains in today’s Observer Food Monthly.

One thing that has always annoyed me is the claim that foods can act as medicines. No they can not. A healthy diet can help you to stay healthy. However, it is not a guarantee. Claiming that, for example, food “x” will cure disease “y” is patent nonsense. Fortunately, such claims are illegal in the EU.

No wonder the European Union has banned the use of the term on packaging unless it can be backed up with scientific chapter and verse. Cancer Research UK calls it “just a marketing tool”. Sure, some so-called superfoods contain chemicals that, in the lab, have been shown to affect cancer cells. But that’s very different to what happens in the human body. For example to ingest the same volume of the active ingredient in garlic as used in laboratory tests you’d have to eat 28 cloves a day. Weirdly, no one has tried.

Additionally, applying the active ingredient to a cell in a Petri dish is different. It is not the same as trying to apply the same active ingredient via the digestive system.
Jay Rayner loves food, and as he says treating it as medicine strips all joy out of it. He concludes;

I’m not a trained nutritionist but I know trash science when I see it – and the superfood cult is exactly that. Here, then is my advice to anyone wanting to take care of themselves through food: eat a normal balanced diet. It won’t stave off cancer. It won’t make you immortal. But it will keep you generally healthy. Which is about all you can expect from your lunch.

He does make one minor mistake here. He is as qualified as a nutritionist as the people who make the claims about Super-foods. In the UK any one can call themselves a nutritionist. This is why I am trying to get better control over my blood glucose levels. I am diabetic, so I will be going to see a Dietician next week.

Eating out with Vegetarians

Barbara Ellen has a rant in today’s Observer at people who won’t go out with a vegetarian because they are “too picky” and make dining out “nightmare”.

Would you date a vegetarian? I ask, because it’s still evident that there are people who’d prefer not to, because they feel that dining out would be a nightmare and that vegetarians are “too picky”.The cheek of it, yet such judgment is widespread.

Now I have some sympathy with her views, having gone out with, indeed been married to a vegetarian for the best part of the last 30 years. Admittedly it does need a bit of reading of menus outside restaurants in France, and (in France) often ends up eating in an Italian or Vietnamese restaurant. But generally, no they are not picky they can’t afford to be.

It’s time to fight back. Vegetarians don’t ruin meals in restaurants – we are angels who meekly accept the one dish (max) we’re offered (these days, either the ubiquitous goat’s cheese tart or dreaded risotto).

It is slightly better than it used to be, when the choice was generally the vegetarian lasagna. Or with one memorable, for all the wrong reasons, meal in a pub on the A303, tagliatelle in “mushroom sauce”. They had boiled the tagliatelle for about an hour and the “mushroom sauce” looked and tasted like Campbell’s Cream of Mushroom soup. An Anglo-Italian family had made the same mistake as us. Their teenage daughter was overheard saying,
“Mama you will not believe what they have done to the pasta”.
My meal wasn’t much better.

We don’t kick off when male omnivores use every pan in the house, lost in a fantasy that they’re Anthony Bourdain.

Yes you do, but we’ll leave that for another day. Anyway in my case the fantasy is that I’m Heston Blumenthal

No, the time when vegetarians are picky and a pain in the backside in restaurants is when you go to a vegetarian restaurant with them. Normally it takes her two seconds to decide what she is having to eat ( because there is only one choice) but take her to Terre à Terre and Grace can take half-an-hour making up her mind what to have.


Terre by the way comes highly recommended by this omnivore. Only the most blinkered carnivore could fail to enjoy their food.

How To Make Your Pancakes on Tuesday

Fed up with the arm-aching tedium of beating your pancake batter? Get yourself one of these marvellous automated pancake making machines and your worries will be over.
(Courtesy of The Happy Egg Co.)

Perfect fried eggs

I used to think that i knew how to fry an egg. I mean every one knows how to fry an egg. For Pete’s sake a fried egg was just about the only thing that my dad could cook for himself. Then I read Felicity Cloake’s article in the Guardian. I decided to try her method last weekend and discovered that until now, I didn’t actually know how to fry an egg.
Here is how to do it.

1 fresh egg, at room temperature
1 tbsp butter
Salt and pepper

1. Crack the egg on to a saucer to make it easier to slide into the pan. Heat the butter in a heavy-based frying pan over a low heat, and find a slightly domed saucepan lid, ideally slightly smaller than the pan itself, so you can place it over the cooking eggs.

2. Once the butter has melted, but not begun to foam, swirl it around the pan to coat, then slide in the egg. If you’re cooking more than one, be careful not to crowd the pan.

3. Cover and leave for 3½ minutes, then check the white is cooked, lift out, season gently, and serve immediately
I served my eggs on a round of sourdough toast.
Try it, it does make a difference.

The correct way to use an iPad

This, I am reasonably sure, is how Steve Jobs intended iPads to be used. After all they are supposed to be versatile devices.
The video isn’t in English, but it doesn’t really matter.

(h/t to Token Skeptic)

Maisie’s Baby Courgette Chutney

This is the tale of a courgette that grew too big.

In my garden there is a courgette patch that resembles a small jungle. Venturing down to the bottom of the garden scares small children – “because there might be tigers in there.” This courgette (or zucchini if you are Italian or North American) started growing in the jungle quite while ago. It was a very clever little courgette and managed to hide itself very effectively.
There’s more including the recipe

My Personal (South) London-Surrey Cycle Classic.

My Touring Bike.

I spent last Sunday morning watching the professionals taking part in the pre-Olympic test event the London – Surrey Cycle Classic. This week I thought I would give it a try myself. I was in a mood for comfort and not for speed so I took my Touring Bike instead of my “racing” bike. I don’t race, I have never raced, but I call it my racing bike because it is lighter and faster than my touring bike. Bike choice made I headed out into the Surrey Hills.
Read on

Breakfast

Because last week and Friday in particular were quite hectic, I couldn’t be bothered to go shopping on Friday evening. Mrs johnm55 suggested that we go out early on Saturday morning and have breakfast in the café at Tesco before we did the shopping.

One of the great things about a traditional British breakfast is that it is almost impossible, even for Tesco, to mess it up. So before shopping I had a full, heart-attack threatening, plate of bacon, fried egg, sausages, black pudding, hash browns, and to add a bit of healthy eating, some baked beans. The breakfast was fine, and set me up for the grocery shopping, but beyond that was nothing memorable. However it started a train of thought, because a lot of the meals that I truly remember have been breakfasts.

Breakfast below the fold

Goat’s Cheese Salad

I made myself a dead simple but very enjoyable light lunch today.

Ingredients

per person

Goat's Cheese Salad

  • A good handful of salad leaves ¹
  • Half a dozen cherry tomatoes ²
  • Half a Kidderton Ash Goats Cheese (sliced into rounds) ³
  • A small handful of croutons
  • Olive oil (Extra Virgin for preference)
  • Balsamic Vinegar
  • A little Parmigiana Cheese (grated or shaved)

Method

  • Rinse and dry the salad leaves
  • Toss the leaves, tomatoes and croutons together with the oil and vinegar
  • Arrange the slices of goat’s cheese in an aesthetic manner
  • Grate the Parmigiana over the salad and serve

I served the salad with a chilled Hoegaarden

Hoegaarden


  1. from the garden
  2. from Sainsburys, mine wont be ripe ’till July or August
  3. any goat’s cheese will do