Often I have those nights when the Dr is working and I’m on my own and I cannot even contemplate making a proper dinner but I gotta eat because I’m hungry. This is where breakfast for dinner comes in (or brinner as I have now decided to call it). Usually I end up either with a bowl of cereal or an omelette or scrambled eggs…until I made this. This is incredibly flavourful, awesome if you’re muffintop is starting to creep back and so quick to make (tick-tick-tick), that I made it 3 times in the past week-uh huh, yep, 3 times and the 3rd time I made it when the Dr was home, this is what happened (see below).
Quality : HD
Title: Fifty Shades Darker
Director : James Foley.
Release : 2017-02-08
Language : English
Runtime : 115 min
Genre: Drama, Romance.
Movie Fifty Shades Darker (2017) was released in February 8, 2017 in genre Drama. Fifty Shades Darker is movie directed by James Foley. and starring by Dakota Johnson. Movie Fifty Shades Darker (2017) tell story about When a wounded Christian Grey tries to entice a cautious Ana Steele back into his life, she demands a new arrangement before she will give him another chance. As the two begin to build trust and find stability, shadowy figures from Christian’s past start to circle the couple, determined to destroy their hopes for a future together.movie The Founder streaming
Pain aux raisins has got to be my absolute favourite pastry. I loved it before we moved to Paris and while we lived there I almost ate one of these on a daily basis (god knows how I was still able to fit through a doorway by the time I left Paris). I noticed while in Paris that pain aux raisins was typically made one of two ways, either with a brioche type dough or with croissant dough which is more common. Prior to making this recipe, I had a strong preference for the pain aux raisins made with croissant dough, but these, warm, straight out of the oven, I have to say are one of the best things I’ve eaten for a while. I think the Dr and I even did a fist bump after our first mouthful!
Everytime I turn on the TV, the infomercial for the Instyler seems to be on. You know the one – the hairstyling tool that’s a combination of a curling/straightening iron with a brush attached. They seem to be really pumping the $ into advertising this little gadget given that it’s on pretty much every minute of the day – pity it’s crap.
I’ve learnt something about myself in the last year that has taken me a really long time to come to terms with and admit about myself….
Hands up for those of you on a low-carb diet? I know there’s a stack of you out there; Atkins, Dukan, anyone? Well…strictly speaking this recipe is not diet food and probably wouldn’t be given the tick of approval by Dr Dukan but maybe Mr Atkins would be ok with a few of these baby quiches. It does include cream but when everything else at a party is carb-laden (which obviously makes for killer drinking food) it’s nice to have something that isn’t wrapped in some form of pastry.
Ok ok, did you really think I was going to make it the whole week without sneaking in a little treat?
These really aren’t that bad, especially if you limit yourself to just 1 or 2 drizzled with honey and skip the butter…but you know how I feel about butter right?
You know when you were young and there were foods that just seemed so ‘adult’. By that I mean as a child it was impossible to comprehend why your mum or dad actually enjoyed that particular food and would choose to eat it. I can recall thinking that about pistachio ice cream, blue cheese (I mean why on earth would you want to eat mould when there was perfectly fresh kraft single cheese/cheese sticks in the fridge) and rhubarb.
Now I love all three of those things. I guess that makes me an adult, oh bum.
Every year hot cross buns and easter eggs seem to appear on the supermarket shelves earlier and earlier. I’m fairly sure that they just remove the mince pies from christmas and replace them with the hot cross buns. I wouldn’t be surprised if we got to the point where they will be available all year round. This would piss me off as I love the anticipation of waiting for things to come in season to enjoy them often for a short amount of time. Now before I get on my high-horse I should make a confession….
Today we’re taking the fig to the Middle East people. Told you this little gem was versatile. This recipe was inspired by one of Nigella’s recipes for Arabian pancakes with Orange-Flower Syrup. I have mixed it up a little here and half the figs are cooked and half them are served fresh which I think adds a lovely lightness to the dish. You could serve this dish either as a dessert or for brunch. It may seem like there are a lot of components to this recipe but I promise you it’s dead simple.