On Wednesday I went out on my own, so only did the route we refer to as “the block”. This route is as around 10.25 miles and is rather flat, so quite relaxing and a good indication of how fit we are getting as we always time how long this ride takes us.
So here is the route:
View Larger Map
Wednesday wasn’t a nice day to go for a long cycle ride because of the quantity of greenfly in the air. I spent the whole ride hating every minute and cycling as fast as I could to get home and remove the greenfly who had decided to hitch a ride… Due to this I completed the route in the shortest amount of time I’ve ever managed – 44 minutes!
Tonight we were supposed to have a pizza, but I remembered I might be eating lunch out of Friday so moved the meals around. So, two days early, here is the recipe for chilli:
1 large onion
3 cloves of garlic
1 tube of tomato purée
1 x 400g, tin of kidney beans
1 x 400g, tin of (chopped) tomatoes
1 red chilli
Place the mince in a saucepan on a medium heat. While the meat is browning, cut up the onion, chilli and garlic.
Place the cut up ingredients and a dash of cayenne in to the saucepan and continue cooking for another 2 or 3 minutes.
Take the pan off the heat and add around half the tube of tomato purée. Stir well then place back on the heat for another 2 minutes, stirring to make sure it doesn’t burn.
Drain the kidney beans in a sieve and rinse with water. Add the tinned tomatoes and kidney beans to the saucepan. Add a good dash of oregano (we tend to use a third of the jar!)
Continue simmering for 45 minutes.
Serve with rice and/or garlic bread.
This is for Kate. She’s been asking for lots of our recipes now that she has to cook for herself. So here you are:
Cauliflower for 3 or 4
1 oz (28g) of butter
1 oz (28g) of plain flour
½ pint of milk – semi-skimmed
Cheese – grated – around 2 or 3 oz (56g to 84g)
The ingredients make enough for 3 to 4 people, so double for 6-8 etc…
Put the butter on a microwavable bowl and microwave for 30 seconds to melt completely.
Then add the plain flour and whisk until combined.
Microwave for 30 seconds. Add the milk gradually, making sure that it’s whisked thoroughly to get all lumps out. Once all milk is in, add the grated cheese.
Microwave in 1 minute increments, taking out and whisking, then microwaving again and again until the mixture is thick.
(What it should look like when thickened)
Boil the cauliflower for about 5 minutes, just to soften it up. Drain the cauliflower and then transfer it to an oven proof dish. Pour the cheese sauce over, trying to cover all of the florets of cauliflower.
(Circular Pyrex dish above)
Place the dish in the oven for 30 minutes at about 170C.
During cooking, you are likely to get burnt spots (which we love).
(The floret on the right has an example of a burnt spot)
Serve and Enjoy!