Banana split

This is a classic left-overs pudding!

Ingredients:
1 banana
1 sponge cake
1 meringue
half a dozen grapes
a dash of cream
a spoonful of brandy butter
grated chocolate

Possibly a bit rich... but it filled a gap. Arriving in front of me after another, and final, parsnip roulade encounter (with mashed potato and garlic mushrooms), it was greeted with a warm welcome.

Same again as last night

Those Christmas dishes sure last the season...
In the absence of the trifle I fell back on the spiced peaches, home-made sponge and cream.
Still delicious.
And a little plain chocolate to polish it all off.

peaches in their jar... spicing up

roulade

Delia's parsnip roulade

This is a thoroughly delicious dish - flavoursome and pleasing hot or cold.
Have it with bubble and squeak (left over sprouts, carrots and parsnips fried in olive oil with a little red onion, chopped) and some red cabbage and apple sauce, accompanied by a sport of chilled Chardonnay and you will not regret it!
http://www.deliaonline.com/recipes/type-of-dish/party-food/roulade/cheese-and-parsnip-roulade-with-sage-and-onion-stuffing.html

Follow it with some left over trifle and your meal will be complete (no jelly in that trifle, please, I'm not that kind of chap)!
A base of sponge, two tins of raspberries poured over the sponge, a tin and a half of Morrisons' custard on top of that and finally a big pot of whipped cream, whipped, and applied to the surface.

No pictures available due to the fact that it has all been eaten up!  

tea time

Banana bread, blueberry muffins and sponge cup cakes...
And a cup of tea, of course!

Unusual supper for me

Ingredients:
Mussels, in this case shelled and pre-cooked
Spaghetti
Grated cheddar cheese and parmesan cheese
Sponge cake
Raspberries
Cream

Heat the mussels in a little red wine and apply as a topping to the spaghetti over some grated cheddar before applying some grated parmesan.
Wash down with a glass of red wine.
Raspberries and cream on sponge to follow.
Delicious!

Lunchtime - on a cold, wet and miserable day

Ingredients:
carrot and parsnip soup
bread
raspberries
sponge cake
cream
plain chocolate
coffee

My wife made this soup and it was pretty tasty - just the thing with a big hunky crust of seeded bread liberally coated with butter.
The usual combinations followed and were met with the familiar joy.

Roll on summer!

I love my breakfast

Ingredients:
Santos and Java coffee beans
Water that has just boiled
1 banana
1 orange

a handful of oats
a litle milk
two slices of seeded brown bread
butter
marmalade


Grind the beans, hurl the coffee into the cafetiere and pour the water over it.
Leave it to stand for fifteen minutes.

Next...

Chop the banana and the orange into a bowl and add the oats and a littel milk. Eat to taste...

Finally, toast the bread, alow to cool for a few moments (by propping upright to avoid sogginess) and apply butter and marmalade.
Eat while drinking the coffee.

It's the most delicious to start to everyday. Well worth getting up for.

Packed lunch

Ingredients:

1 small tin of pinto beans in water
sliced cucumber
mini tomatoes, halved
some left over Greek-style cheese
some left over mozzarella
olive oil
balsamic vinegar

Fling the ingredients into an old ice cream box and leave in the car until lunchtime.

Follow with some home-made fruit cake or sponge cake.

Suppertime pork 'n' beansprout

This was delicious - despite the bland supermarket pork minute steaks...

Ingredients - 
the inevitable clove of garlic,
cooking oil,
onion,
dried herbs,
a stock cube dissolved in a mug of boiling water,
2 sliced pork minute steaks,
2 sliced rashers of bacon,
1 tbsp passata,
1 tbsp soy sauce,
8 small sprouts, halved,
4 leaves of crinkly cabbage, diced.
A bag of beansprouts.

Heat the oil, add the garlic and toast ligtly, add the onion and fry for a while, add the mixed herbs,add the stock, the passata and the soy sauce, add the pork and bacon.
Soften up the sprouts and cabbage in a saucepan of boiling water.
Reduce the liquid in the main pan and add the sprouts and cabbage.
Heat up a tablespoon of cooking oil in a pan and fry the beansprouts for 3 minutes or so.

Throw together on a plate and consume to the accompaniment of a glass of wine.

Follow up with peaches in a spiced syrup (made earlier), over sponge, with cream added.

Finish with a small piece of chocolate - I only had one piece of Aero but it did the job!

Lunchtime

Ingredients:
a clove of garlic, an onion, cooking oil, mixed herbs, pepper, nutmeg and grater, red pepper, yellow pepper, capers, orange, butter and icing sugar. Cheese. Pasta.
Sponge, peaches in spiced juice, cream.
Coffee.

Heat the garlic, chopped up in the oil, add the chopped onion, add the herbs. the pepper and grate the nutmeg. Heat for a bit more. Add the peppers. Keep heating. Add to the juice of an orange some icing sugar and heat to reduce the quantity of liquid. Add a nob of butter when ready to serve. Boil up the pasta.

Add the peppery splosh to the pasta as you serve, slingin in the capers at the last minute. Apply orange sauce and grated cheese. Serve with a glass of wine.

Then, break up some sponge cake and add the peach halves (previously soaked in spices - ginger, all spice, cinnamon, etc.) and drench with cream.

Complete the experience with a cup of freshly ground Santos ansd Java beans, in a percolator, and consume simultaneously with some dark chocolate if you have it (I did not).