No more chocolate

[ailbhe]

I've just eaten the last bit. I think it makes Emer cranky and pukey, so I'm cutting it out for a week. Tomorrow will be Day One of No Chocolate. After that I'll know whether I can have it in moderation or maximation. If I have as many kids as I hope to, I'll end up with a shortlist of foods that reads "gluten free pasta; vegan vitamin pills" and that will be it. Yeesh.

Still, it gives us more motivation to cook high-sugar high-calorie snackfoods. Banana cake is on the list again, this time with either self-raising flour or adequate baking powder. If it works, I shall post the recipe again.

Need more homemade cake recipes. Cakes which can be eaten in one hand as one jiggles around the room singing "Jumping up and down on the big [colour] tractor" to the toddler, patting the baby on the bum between bites. No dairy, no soy, preferably "Method: Put in magimix and whirr. Transfer to loaf tin. Put in oven and bake." Anything more complicated than that is beyond us at present.

Tomorrow we're having roast chicken for dinner. "Put in oven and bake. Dismember. Snarf."

Comments

[nex0s.livejournal.com]

How many do you hope to have?

n.

of the 1-2 desires.

[ailbhe]

Bazillions. As many as I can cope with. Enough to keep me busy for the next 30 years, anyway; I'm only 27, and nowhere near old enough to be planning my second career.

Rob and I have agreed that it would be nice to have finished with nappies in 10 years. So that sets a bit of a limit on it, since we've also agreed not to have another in 2007. (In fact, I intend to discuss long-term contraception with a doctor soon, because if I get the birth injuries from 2004 sorted out we're liable to get all whimsical about making more babies - Emer took planning and painkillers).

And we're not planning much ahead, either; one pregnancy at a time.

[flybabydizzy.livejournal.com]

I thought motherhood to be your second career?

[ailbhe]

No - all my other jobs were just jobs. Higher status and better paid, mind you.

But I'm working on that status thing :)

[arky72.livejournal.com]

No expert at all, and not sure if this is suitable but hope it is!

Mary Berry's Bara Brith

12 oz mixed dried fruit (I use 6 oz this and 6 oz sultanas)
8 oz light muscovado sugar (I use any brown!)
1/2 pint strong tea
10 oz SR flour
1 egg, beaten
2lb loaf tin

Soak fruit and sugar in tea overnight.
Lightly butter loaf tin and line base (hmmm... is this ok?)
Stir flour and egg into fruit mixture
Pour into loaf tin.
Bake at 150 degrees C / 300 degrees F / Gas 2 for 1 1/2 - 1 3/4 hours until well risen and firm to touch
Cool for 10 mins then turn out of tin onto rack

[ailbhe]

We will cheat and use loaf tin lining papers bought from John Lewis because we are lazy cheats and also not good environmentalists.

[arky72.livejournal.com]

We love it here too! The fruit soaks up all the tea and goes syrupy. It doesn't last long around here!

It's lovely warm too.

[ailbhe]

Even made without soaking, without brown sugar, and with half figs and half raisins, this is pretty good. We must try to get the proper ingredients, because the figs are a bit intense. Also, they're all gone now, in the cake.

Thank you! Nourishing snack food is useless if it's too boring to eat.

[perdita-x.livejournal.com]

my banananananana bread recipe is *lovely*.

8oz self raising flour, 2 mashed over ripe banananas (for added flavour), 6oz sugar (brown for preferrence), 4oz marge, 2 large beaten eggs, a pinch of salt and (if you like them) a handful of cherries.

Grease a 2 lb loaf tin (I usually run flour over it too so it doesn't burn)
Beat together sugar and marge, when smooth paste add the flour and salt
When all is smooth again add the eggs and mashed bananas (and if wanted the cherries)
Bake at Gas 3 for 1 1/4 - 1 1/2 hours or golden brown/cake like.


It's wonderful still warm with a bit of butter/marge and good toasted (though it never is left to get stale enough for toasting).

[the-warwick.livejournal.com]

How on earth does gluten free pasta work? The gluten in the semolina/strong white flour sticks the stuff together.

[k425.livejournal.com]

How on earth does gluten free pasta work?

Badly. Well, some is better than others but it's not pasta as you know it. Some of it's got xanthan gum in it to give the stickiness.

Who can help me with .httpaccess ?

[(Anonymous)]

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[hilarityallen.livejournal.com]

Hello! I've heard a bit about you from rmc28, and I'll be adding you as a friend. However, more usefully, if you can tolerate eggs and gluten [if you can't tolerate gluten, glutenfree soyfree flour should work ok], there is a quick cake recipe for you:

Ingredients
25g rolled oats
50g light muscovado or demerera or other brown sugar
30ml pear or apple juice (either juice or concentrate. I've also done
it with orange juice)
30ml sunflower oil
1 large or two small pears (or three largeish plums)
115g sultanas
115g self-raising flour
1/2 teaspoon baking powder
2 teaspoons mixed spice
1 egg.

Line a loaf tin with greaseproof paper. Heat fan oven to Gas Mark 5
(190 degrees celsius).

Mix the oats, sugar, juice and oil together. Leave to stand while
preparing the rest of the ingredients.
Core and cut up the pears or plums into fairly small pieces (almost
'chop finely' but not quite). No need to peel unless the skin is very
tough or blemished.
Measure out the sultanas and add to the mixture, then sieve on the
flour, baking powder and mixed spice. Add the egg and the pears. Mix
together. Pour into lined tin.
Bake in fan oven for about 45 mins, or about 50-55 mins in non-fan.