Making the Best of It.
Apologies for yesterday - blogger got 'stuck' towards the end of my daily chat, then I couldn't clear the screen, took me a couple of hours trying to sort things out. Eventually had to switch the comp off and phoned Eileen to ask her to post a comment re 'no blog today' (thanks Eileen, you are a star!).
Later tried blogger again and this time with success although I couldn't reach the previous posting without having to first publish something else and only then could reach the edit/view/delete page. So did a 'testing' publish, then deleted this when I got to the above page, discovered my earlier blog HAD been saved (in part), so was able to edit it, publish and get out quick before it played silly beggars again.
Seems blogger gives me problems when I type too fast, and when I've typed more lines than it wishes to cope with. Anytime now it will start 'freezing' again, so as I'm not in the mood for the 'waiting game' that blogger seems to enjoy, will quickly move on to replying to comments, and make the most of what space blogger will allow me - and already, during this last paragraph it has 'frozen' twice!!
Liked the sound of your cooking Taaleedee, have not myself frozen any home-made Yorkshire Puddings, do they need to be fairly crisp to freeze successfully?
It was in the early 1950's that rationing ceased Pam, NOT the 6-'s. so you were probably born towards the end of food shortages so never really experienced it.
After the war rationing still continued and many foods were in even shorter supply then until the nation got itself back on its feet. It was towards the end of the 40's that foods started to become unrationed, not all at the same time, so things slowly improved, and do remember that sweets were one of the last to come off ration (think in 1952). Not quite sure, but possibly 1954 was the last year of restrictions, but by then we'd all got so used to food shortages we didn't feel the need to eat something different, or even a lot more. Just having the chance to eat a banana again was a real treat in itself.
It was in the 60's that a lot of 'convenience' foods came onto the market, this widening our culinary horizons, possibly these seemed to make the previous decade rather bleak when we then had a much wider variety of foods at the grocers (supermarkets had not then arrived).
While blogger is looking in the other direction, will just give two recipes today, then take my leave. Better a short blog than none at all.
As mentioned before, beetroot is a really good veggie for helping to lower blood pressure (it's been proved), so here are a couple of recipes for beetroot dips. One has been given previously but worth repeating. I'll give the easy one first, then a similar recipe that has a few more ingredients (in case you want to make the flavour slightly different. If you have 'the necessary' then why not make the best of them?
Canned or bottled beetroot (without vinegar) can be used, but I prefer to keep vacuum packed beets in my fridge, as these work well, and I use any 'left-over' for the dips.
Easy Beetroot Dip: serves 4
8 oz (225g) cooked beetroot, sliced
3 oz (75g) yogurt
1 tsp ground coriander
2 tsp ground cumin
Put all ingredients into a food processor or blender, and blitz until combined.
Beetroot Tzaziki: serves 6
14 oz (400g) cooked beetroot, chopped
8 oz (300g) yogurt
4 oz (100g) ricotta cheese
1 - 2 cloves garlic, crushed
2 tblsp lemon juice
2 tblsp each finely chopped chives and mint
Put all ingredients EXCEPT the herbs into a food processor, and blend until combined. Spoon into a bowl and stir in the herbs.
For good measure, here is an other easy dip (a favourite of mine). Always use cream cheese at room temperature when needing to mix it with other ingredients. Otherwise it hardly ever will - at least not smoothly).
Sweet Chilli Dip: serves 4
1 x 250g tub cream cheese (see above)
2 fl oz (50ml) sweet chilli sauce
1 tblsp fresh coriander, finely chopped
Put all ingredients into a small bowl and mix together.
With blogger now being naughty again (six time it has 'frozen' since I began the recipes), I'm taking my leave for today, and a very wet and windy day it is turning out to be. Temperature around 12C.
Also turning more humid, and noticed - when we opened the curtains in our living room - the glass was steamed up. The humidity gauge (in our bedroom) read 70% last night (temp then 69F). After a couple of days of bad weather it is said to improve, so let's hope it does.
On the TV news this morning saw that Calvary in Canada has had bad flooding, the pictures reminded me very much of what a lot of the UK looked like last year when we had all that rain. India too have had some disasters due to flooding, so somewhere in the world suppose a country in now experiencing unseasonal, unusual droughts and extreme temperatures.
Managed to get this far without - oops, spoke too soon, it's stuck again! Now back so had better say farewell and run for cover. Hope you have a good weekend, and will be back tomorrow if blogger allows it. TTFN..
Later tried blogger again and this time with success although I couldn't reach the previous posting without having to first publish something else and only then could reach the edit/view/delete page. So did a 'testing' publish, then deleted this when I got to the above page, discovered my earlier blog HAD been saved (in part), so was able to edit it, publish and get out quick before it played silly beggars again.
Seems blogger gives me problems when I type too fast, and when I've typed more lines than it wishes to cope with. Anytime now it will start 'freezing' again, so as I'm not in the mood for the 'waiting game' that blogger seems to enjoy, will quickly move on to replying to comments, and make the most of what space blogger will allow me - and already, during this last paragraph it has 'frozen' twice!!
Liked the sound of your cooking Taaleedee, have not myself frozen any home-made Yorkshire Puddings, do they need to be fairly crisp to freeze successfully?
It was in the early 1950's that rationing ceased Pam, NOT the 6-'s. so you were probably born towards the end of food shortages so never really experienced it.
After the war rationing still continued and many foods were in even shorter supply then until the nation got itself back on its feet. It was towards the end of the 40's that foods started to become unrationed, not all at the same time, so things slowly improved, and do remember that sweets were one of the last to come off ration (think in 1952). Not quite sure, but possibly 1954 was the last year of restrictions, but by then we'd all got so used to food shortages we didn't feel the need to eat something different, or even a lot more. Just having the chance to eat a banana again was a real treat in itself.
It was in the 60's that a lot of 'convenience' foods came onto the market, this widening our culinary horizons, possibly these seemed to make the previous decade rather bleak when we then had a much wider variety of foods at the grocers (supermarkets had not then arrived).
While blogger is looking in the other direction, will just give two recipes today, then take my leave. Better a short blog than none at all.
As mentioned before, beetroot is a really good veggie for helping to lower blood pressure (it's been proved), so here are a couple of recipes for beetroot dips. One has been given previously but worth repeating. I'll give the easy one first, then a similar recipe that has a few more ingredients (in case you want to make the flavour slightly different. If you have 'the necessary' then why not make the best of them?
Canned or bottled beetroot (without vinegar) can be used, but I prefer to keep vacuum packed beets in my fridge, as these work well, and I use any 'left-over' for the dips.
Easy Beetroot Dip: serves 4
8 oz (225g) cooked beetroot, sliced
3 oz (75g) yogurt
1 tsp ground coriander
2 tsp ground cumin
Put all ingredients into a food processor or blender, and blitz until combined.
Beetroot Tzaziki: serves 6
14 oz (400g) cooked beetroot, chopped
8 oz (300g) yogurt
4 oz (100g) ricotta cheese
1 - 2 cloves garlic, crushed
2 tblsp lemon juice
2 tblsp each finely chopped chives and mint
Put all ingredients EXCEPT the herbs into a food processor, and blend until combined. Spoon into a bowl and stir in the herbs.
For good measure, here is an other easy dip (a favourite of mine). Always use cream cheese at room temperature when needing to mix it with other ingredients. Otherwise it hardly ever will - at least not smoothly).
Sweet Chilli Dip: serves 4
1 x 250g tub cream cheese (see above)
2 fl oz (50ml) sweet chilli sauce
1 tblsp fresh coriander, finely chopped
Put all ingredients into a small bowl and mix together.
With blogger now being naughty again (six time it has 'frozen' since I began the recipes), I'm taking my leave for today, and a very wet and windy day it is turning out to be. Temperature around 12C.
Also turning more humid, and noticed - when we opened the curtains in our living room - the glass was steamed up. The humidity gauge (in our bedroom) read 70% last night (temp then 69F). After a couple of days of bad weather it is said to improve, so let's hope it does.
On the TV news this morning saw that Calvary in Canada has had bad flooding, the pictures reminded me very much of what a lot of the UK looked like last year when we had all that rain. India too have had some disasters due to flooding, so somewhere in the world suppose a country in now experiencing unseasonal, unusual droughts and extreme temperatures.
Managed to get this far without - oops, spoke too soon, it's stuck again! Now back so had better say farewell and run for cover. Hope you have a good weekend, and will be back tomorrow if blogger allows it. TTFN..
posted by Shirley at 8:54 am
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