Happy Sunday

Sometimes when you work at home one day can blend into the next without you noticing.

To make today, being Sunday, a little different we had a late breakfast of buckwheat pancakes. Sorry that I don’t have a yummylicious photograph however none of the pancakes lasted long enough to photographed!

I found a basic pancake recipe and substituted 300 gr buckwheat flour for normal flour, 2 organic eggs, 300ml soya milk, 100ml water and a spoon of organic sunflower oil. Half of the pancake batch was cooked as plain pancakes.

However half of the batch was played with a little. I mashed up two soft organic bananas with a fork and added the pancake mix to the mashed bananas, little by little, until it was all mixed together.

They were all cooked on our small cast iron pan with Irish organic butter.

The plain pancakes were delicious with a little organic Irish natural yoghurt and home-made blackcurrant jam (a gift from a a visitor). The banana pancakes were a real winner too, a little thicker, quite fluffy on the inside and crispy on the outside. We ate them with nothing on them – a great breakfast for a hard working day! We will definitely have them again!

The butter and yoghourt are all from Glenisk, an Irish family run dairy company. I won’t use any dairy produce from any country other than Ireland because some years ago I saw a map of Europe with incinerators marked on it.

Incinerators leave dioxins in the surrounding area, usually they settle onto the ground and if that ground is grassland being eaten by cows then the dioxins move up the food chain, becoming more concentrated in animal fat as they go. So it’s Irish cheese, yoghurt, butter and milk for me!

Healthier for me and for the economy…

Leftovers for Dinner

Note: not all of my images made it through the import process, some were lost in a photo sharing program I used to use.

Tonight we had leftovers for dinner and it was a really easy dinner to cook. Put some organic pasta bows on the go while I quickly chop some onion and garlic and put them into the frying pan with a dollop of olive oil and a dollop of organic sunflower oil.

Onion and Garlic with Leftovers

I then chopped up some leftover salami sausage from yesterday’s lunch and added that to the softening onion and garlic and next in the pan were leftover veggies from last nights dinner. Fry up until cooked through.

Colourful Pan

Just grate some cheese and check that the pasta is cooked.

Pasta and Cheese

There is no photo of the food on the plates – it didn’t stay on the plates for long, it was yummy and we were hungry…..

Do you like leftovers?

Fruit Crumble

Note: not all of my images made it through the import process, some were lost in a photo sharing program I used to use.

Today was a very wet rainy day and I only got outside for a short walk between the showers so I did some catching up on reading books and blogs and also writing in my journal.

I also did some baking – a “what have I got in the cupboard” crumble.

I had a few slightly over-ripe pears and two big cooking apples which I sliced thinly and put into a saucepan with a few spoons of water, two spoons of pear & apple spread, a few chopped dried dates and a spoonful of honey.  I cooked this gently until well softened.

For the crumble I used three spoonfuls each of Linwoods flaxseed, brazil and almond nut mix, Linwoods hemp seed and Linwoods flaxseed, sunflower and pumpkin seed, three spoonfuls of oat flakes,  two small spoons of organic brown sugar and three spoonfuls of dessicated coconut. I added about 50 grams of butter to mix through all of this and make it suitable for a crumble.

I put the fruit mix onto a baking tray and covered it evenly with the crumble mix, this went into the oven at gas mark 4 for about 45 minutes and allow it to cool when done – that’s the hard part 🙂

The crumble mix is a little more exotic than I would normally make for the simple reason that I had no flour and I have all the ground nut and seed mixes for adding to my breakfast muesli.

Serve cooled with natural yoghurt – yummy!