I need to work on those titles!
I chose Saturday for my day- we went out for a little walk in the afternoon.
Breakfast:
Nectarine, muesli and soya milk.
Lunch:
Rye bread with peanut butter and dark chocolate dreams, a persimmon (I sliced it the other way around and ate the skin this time- I think when I sliced it like an apple the skin seemed too thick) and clementines.
Snack:
A chocolate/ peppermint cookie.
Dinner:
We were given a load of pickles and chutneys for Christmas, so we had some lovely walnut rye bread with salad, cucumber, celery, wenslydale with cranberries and started the red onion chutney. Yum. That tin (with the mouse on) has biscuits for cheese, but I was full after a couple of slices of rye bread so I didn’t have any. But I love the cute tin!
Dessert:
Alpro dark chocolate pot with a little Lizzi’s granola.
The observant among you may have noticed that for breakfast I was still using my nice red coasters, but by dinner I had a new tablecloth and spotty coasters. Time to stop with the festive things I feel!
If you fancy having a look at what other people had on their menu’s this week, head over to Peas and Crayons for WIAW.
Anyone else a rye bread fan? I love it! Big question- anyone ever made it successfully? I had rye flour but it was so hard to make into bread- it really seemed to turn into concrete! But I would love to make it properly.
And the winner is 
Then I followed the recipe, only I added a tsp peppermint extract instead of the vanilla, and mixed in chopped chocolate and candy canes. I find that I need to cook them for about 11 minutes, but that might be my oven. The recipe says 7 mins for really soft ones, and 10 mins for more traditional cookies. These ones are still chewy and delicious.
They are so pretty with the little flecks of pink candy cane in there.
Andy said that the crunch from the candy canes was really good too. 🙂
Enjoyed the other day with a chopped and microwaved apple, and some lovely meridian mincemeat.
Today (made with pumpkin puree which I think does not work quite as well as the apple sauce) topped with dark chocolate dreams and the most massive pink lady apple (chopped and microwaved and cinnamon-ed).
They went in a bowl with 250g mixed toasted and then chopped nuts, a tin of tomatoes, some herbs and some dried cranberries (got to get something festive in there). I added some flax and chia seeds soaked in water (I thought that might replace the binding of the egg).
It all went into a lined loaf tin and then cooked for about an hour and 15 mins.
It was really tasty, but it did not slice very well. I think if I had cooked it for even longer it would have firmed up more, as the ends were firmed more than the middle. Or maybe use tomato puree instead of the chopped tinned tomatoes next time. But I was hungry! Alongside some hummus, cucumber for dipping and rocket it was delicious and really filling. I sliced (well tried to) up the rest and have put them into the freezer (individually wrapped) to enjoy another time. Or maybe what I would do it bake it on a roasting tin- like a brownie almost- spread it out a bit flat as then it might go more solid and cook more evenly.
Gingerbread porridge with soya milk and peaches.
Sabre hummus with ryvita chilli crackers, cucumber and peppers to dip.
Plus satsumas (or clementines, never sure the difference or what I end up buying), a persimmon / sharon fruit and some Montezuma’s dark chocolate snowmen. Which are very hard to eat- they are very very solid! I do not think I have had sharon fruit before (although I did have conditioner scented with persimmon so I thought I would like them!), but they were on offer when we did our shopping so I decided to try them. On the pack it said to eat them like an apple, so I sliced it up, but I did not end up eating the skin- it seemed too thick to be edible. The flesh was lovely and sweet though. Have you tried one before? If you do eat them, do you eat the skin?
A soya chai latte made with a starbucks chai teabag (thought I would try it). I also found a little jug which can go in the microwave- easier to heat the milk than in another cup (well, easier to pour).
This is what I made for Christmas lunch (and it made 3 lots so still some in the freezer). I cannot remember exactly, but I think (?) I cooked a red onion and some red and yellow peppers, then added a carton of passata, some herbs and some lentils. I blended a block of silken tofu in the food processor with a few sundried tomatoes, and then mixed this with the tomato/lentil mixture. That got spooned into metal foil trays. Then I microwaved 2 sweet potatoes, scooped out the filling and mashed with a little almond butter, and used it to top them. I froze it once cooled (as it is all cooked) and it just needed to be re-heated. I had it with some rocket and piccalilli (yes that is the horrible yellow blob on my plate!).
Gingerbread tea (I only have 4 teabags left now!) and the last lebkucken.