Recipe: crisps Difficulty: May involve shopping trip unless forward planning has been in place so highly variable Ingredients: packet of crisps, warning may contain peanuts Nutritional information: 125 calories or 600 depending on hunger/amount/multipacks High carbs, high sodium
Can we have the method for this recipe please. It's all fine and good telling us the nutritional value and ingredients but packets confuse me.
There's some sort of transaction where money changes hands to acquire the ingredients, it's all quite magical. Some even make you add your own salt
I gave up on crisps years ago when I moved to a country where Walkers are as rare as rocking horse poop and can only be found in possibly one shop selling them for a small fortune...and your first born son. I miss salt and vinegar crisps. :cry:
Nice cheese, pastries and berets though I'm sure. When Brits go back to the UK they usually bring back a years supply of crisps, tea and Stilton.
I always take my Lady Grey tea with me when I travel. Other stuff I can cope without, but Lady Grey tea is essential to me - I've just invested in a travel kettle in case hotel rooms on my travels don't have facilities for tea making! :wow:
LIES!! Sir I will fight you. French crisps are awesome (in particular Intermarche brand tortillas, which admittedly aren't a crisp, but for the sake of argument are).
I will never go anywhere without several days worth of sandwiches and nibbles. I always take enough food that I wouldn't go hungry for a few days if I ate nothing else, just in case the local food doesn't appeal to me. I knew one lass who would always take a jar of proper English Mustard with her wherever she went. She couldn't live without the damned stuff.
You can't change a,tortilla into a crisp for the sake of argument my fave find was a food truck called frites de willy, dunno what the mixture of meats was in their kebab sandwiches, but it beats any doner meat into submission
The tortilla is a very flexible thing and can be many things to many people (I'm struggling with this). Who doesn't love an amusingly named fast food truck. Every time I see a Buffalo Grill I start singing "Buffalo Grill won't you come out tonight". Mrs. Spite has promised to file for divorce if I ever do it again. p.s. Is that a quote from Love, Honour and Obey?
One of my fave films, I want to get married in a white kappa tracksuit, that film is comedy gold, how's Alan? Well he's been stabbed , force fed lsd and made to eat dog food, blown up. How do you think he is
Venison (or other meat) spicy lemon meatloaf Forgive the mixed units... I have Americans to the south and we're caught between metric and imperial. A coworker gave me some ground venison so I decided to make meatloaf. 1.5 kg venison or ground meat of choice 4 eggs 6 oz bread crumbs 0.5 cup lemon stir fry sauce (thick -> it's less sugar but still good flavour) 1 cup extra chunky salsa (because I'm too lazy for vegetables and it adds more flavour) Spices to taste (I don't add any) To prepare: mix it by hand in a big bowl. Spread it in a cake pan. Cook at 375 for 1-1.5 hours or until cooked all the way into the middle. Serves as many as you want to cut it into you stingy lot for me it's about 6 servings.
I got some venison steaks reduced in sainsburys, cooked em up took one bite and felt like puking all I could think of was bambis mum
Ingredients: whole grain pasta, lidl frozen chicken breast, salt, pepper, lemon juice, olive oil, grated elemental cheese, hot sauce, water Method: cook the pasta to personal texture adding salt, olive oil, hot sauce. Wrap chicken in foil season to taste, adding lemon juice and a bit of water, this steams the chicken, as I've found frozen chicken go dry even though it's got added water. Once pasta is done mix with elemental cheese, leave to melt a bit. One super protein and carb meal Nutrition: read your labels Side note, for less calories leave out cheese, chicken and pasta Ill post a pic with side salad for better presentation later it's tonight's tea
How to make oatmeal delicious: - 500ml almond or rice milk (sometimes I use soy milk) - 5 eating spoons of oatmeal - put it in a pan (preferably ceramic because this stuff gets sticky) - cook on low flame (occasionally stir) until it looks like porridge but not too thick - slice a banana and an apple and put it in a bowl - add a bunch of ceylon cinnamon (not cassia) on the fruit - pour the oatmeal in the bowl with the fruit - add dried cranberries (and blueberries if you want) on top of it This whole process takes me about 30 minutes, but it's deliciously sweet and very healthy too. I love it. Although it takes 30 minutes, it doesn't require much attention. Having a ceramic pan helps a lot, because you'll only need to stir it every 10 minutes or so. Meanwhile you can cut the fruit and do your morning routine.
Shrimp platters were on sale ridiculously cheap so, foooooood!!! I guess you could add rice if you're into that sort of thing. Spicy Asian Surf n' Turf Salad Makes 3-4 servings Ingredients: 500g/0.5 lb Shrimp (cooked) 500g/0.5 lb Hot Italian Sausage 5 C Thai vegetable mix 1/2 handful spring mix 2 heaping tbsp kimchi 1/2 C chimichurri sauce 2 tbsp lemon sauce (optional but recommended) Extra hot sauce (optional) Olive oil Oil a large skillet and put set on medium heat Put the Thai veg mix in a pot with a bit of water and put on medium heat to thaw. Strip the sausage casings and toss the meat into the hot skillet. Stir occasionally and break into small pieces. While the sausage cooks pull off and discard the tails from the shrimp. Toss shrimp in with the sausage once it has fully cooked. Drain the Thai veg mix and add to the skillet. Add kimchi, chimichurri sauce, lemon sauce, and hot sauce to taste. Stir well. Add spring mix on top and cover. Once spring mix is soft stir everything together and enjoy! (optional step) to make into soup simply add a little more sauce, dump everything into a pot, add water, and heat. Final Score: 1720 cals 55g - carbs 95g - fat 153g protein