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I got my 🍕 dough dough risin'.

Forgot to say that I feed my yeast with malt extract rather than sugar…

Proving my yeast, and mixing pasta flour with semolina flour, strong white bread flour, dark rye flour (first time I’ve tried this), salt and olive oil.🍕

Making pizza today, so defrosting some fresh yeast.

Meantime, it’s breakfast. Egg and home fries for me. Weetabix for the little one, and bagel for the big one.

Big one is in the bathroom feeling nauseous because of the smell of smoked paprika.

I added a few finely chopped and fried onion pieces to my home fries for brunch.

Must remember to try using smoked paprika next time.

I’m about to eat a yum yum.

Eating cold turkey, ham, pork pie, Lincolnshire sausage and haslet. Reminiscing about pig’s chap, chine and brawn.

Bangers 'n' Mash

I guess one reason I’m able to maintain my weight is all the healthy eating I’ve been doing lately. So I thought I’d share with the one or two people who come here some of my culinary creations. Who knows where it will lead?

For Valentine’s Day I came up with the original and undoubtedly passionate meal idea of… sausages. Really it’s a sausage casserole (I looked at the back of a packet of Colman’s casserole mix in Tesco for the ingredients and just left out the cancer-causing stuff - not that I’m feeling superior in any way as I’m sure I’ve eaten plenty of it in the past), but I like to call it:

Bangers ‘n’ Mash:

  • olive oil
  • chilli oil
  • garlic paste
  • herbs and spices: dried sage, parsley, oregano, - paprika, black pepper, sea salt
  • baby onions
  • green pepper
  • mushrooms
  • tinned, chopped plum tomatoes
  • instant onion gravy
  • tomato ketchup
  • cooked Lincolnshire sausages
  • potatoes
  • butter
  • milk

This is a nice way to use up some leftover sausages - you don’t have to use Lincolnshire sausages, any will do, same with most of the ingredients. I just use what’s available to me. This will make enough for four servings.

Get a large pan for your peeled and, washed and finely chopped potatoes, adding a drop of olive oil and some sea salt and covering with water. Put it on a high heat until it comes to the boil, then simmer for fifteen to twenty minutes or until the potatoes are soft enough to mash easily.

Assuming you have some pre-cooked sausages and you’ve prepared all the veg, heat up your wok or large frying pan, add a good shake of olive oil, chilli oil to suit your taste and a little butter to stop the oil from burning. When it’s hot, add a teaspoon of garlic paste, a shake of the herbs and spices followed quickly by the onions, peppers and mushrooms and stir-fry on a high heat for a few minutes.

The longer you do it, the softer and smaller the peppers and mushrooms will be, so do it as you like it. Add the tomatoes, make up half a pint of instant onion gravy and stir it in. Add a teaspoon of ketchup (or use lemon juice, vinegar and sugar) and the pre-cooked sausages.

Leave to simmer for at least twenty minutes. When the potatoes are ready, drain and mash with a dollop of butter and a little milk.

Serve.

Like most foods, it will taste even better the following night re-heated.