Most Unhealthy Lunch Ever?

Good Afternoon!!

This isn't a recipe post, I just wanted to share what I ate for lunch, look away now if you are health conscious!

A GIANT burger!

This lunch consisted of:

• Homemade Bread
• Homemade Thai Green Curry Flavoured Beef Burgers
• Beetroot
• Egg Whites (I maybe poured like 3?!) You will see why in my next post why I had just egg whites left over!)
• Emmental Cheese

And that's it! Well, apart from the lashings of ketchup on top as well. Yummy!

Satsuma-imo.

Fusion Food Fajita

Well, now that the weather has cooled considerably here, there's no better way to warm yourself up than by eating something spicy!

This recipe I'm going to share with you guys is a bit of an odd one, you might be thinking "what is this?!" but trust me, it actually works out ok!

This was purely experimental, we decided that lunch was going to be fajitas and during the process of making it, there was no sauce!!!!! The decision was then made to use some soy sauce and some mushroom soy sauce and the lunch was a success! Here is how the asian/mexican fajita combination was born:

What you will need:

Some Enoki mushrooms - one of my fave types of mushrooms, especially since I'm allergic to the bog standard Button mushroom.

I also used some celery because that was one of the vegetables we had left over:

Other ingredients include:

• Salami - the one we had contained fennel seeds in. I used about 100g
• Jalapenos - I used red Jalapenos, add according to how spicy you want it to be.
• One Onion
• Soy Sauce - to personal taste
• Mushroom Soy Sauce
• Cheese of your choice
• 4 Tortillas

1. First sweat the celery and onions in a frying pan until soft. (I didn't add any oil because there will be plenty from the salami).
2. Add the Enoki mushrooms, Salami and Jalapenos. Fry until mushrooms have softened.

    3. Add in the Soy Sauce and Mushroom Soy Sauce. I used about a tablespoon of it. Fry off until sauce has reduced.

    4. Divide this onto four tortillas that have been placed on a baking tray. Top with the cheese and bake in the oven until the cheese has melted.

     5. Once melted, roll up your tortilla and enjoy!! Simple food right?

Satsuma-imo.

Boozy Cheese Rolls

I won a couple of beers through a competition a while back, and being a teetotaler the beers have been sitting at the back of my fridge for months on end without any hope of being drunk. "Why would she enter a beer competition when she doesn't drink?" I hear you say. It's all very logical, it wasn't just a beer competition but a pie and beer competition, with pies made by a very well-known local pie maker. And believe me, once you've tasted their pies you definitely would not pass up the chance to get them for free!

Now, back to the beer. I've been thinking of ways to use it and the only options I could think of was either to use it in a stew or use it to make bread. I'm not a very big meat-eater so I never have meat lying around in the fridge so that ruled out option 1. So here I am, showing you a Boozy Cheese Bread.

I've used a mix of three flours: white, wholemeal and rye just because I've been making too much white bread lately so felt like varying it up a little. Obviously you can use whatever bread flour you want but just keep in mind how much water you need as white bread flour tends to absorb less water than wholemeal and rye bread flour.

This recipe makes 16 rolls...enough to keep us going for the week!

Ingredients
600g white bread flour
200g rye bread flour
200g wholemeal bread flour
14g dried active yeast
7g salt
15g sugar
20ml olive oil
440ml can of beer
220ml warm water (approx.)
150g cheddar cheese, grated

Method

1. Put all the dried ingredients (except the cheese) in bowl, keeping the salt and the yeast on opposite sides of the bowl.
2. Add the olive oil and beer. Start mixing the dough and gradually add the water. A little judgement is required here, as you want enough water to form a nice dough ball that's soft but not too wet. I would say it's a texture that you can easily knead with.
3. Knead the dough until smooth and elastic and leave to prove until double in size.
4. After the first proving, mix in the grated cheese and divide the dough into 16 balls.
5. Shape the balls into rolls or buns. I've done half and half. Prove again until double in size.
6. Bake in a preheated oven of 210C/190C fan for 25mins until the rolls/buns sound hollow when tapped on the underside.

The great thing about making rolls is that there's no need for slicing so once they're cool enough to handle, tear apart and eat! Mmmm...cheesy goodness.

-Aubergine