Archive for January, 2012

Recipe 17 – Yorkshire Puddings to Die For!

Easy Recipes.

 Also posted under Savoury.

Yorkshire Puddings.

No real goodness to brag about but to die for!


 For me, the ingredients are guesswork and the best way to get it right would be for me to say:- 

A teacup (or a little over half a mug) of plain flour.

2 Eggs.

A little milk (I’ll explain this in a moment).

A pinch of salt.

A tablespoon of oil for the pudding tin.

HARD PART – nothing hard about this one, except getting good Yorkshire puddings is trial and error.

Set the oven to hot, hot, hot!

How to make it:-

Decide what kind of pudding tin you’re using.  It could be a cake tin with the twelve hollows (I usually use this kind of tin), a 7” round cake tin, or some other baking tin.  Into each hollow, put the smallest amount of olive oil (one tablespoon of oil is enough for all the twelve hollows).  Place the tin into the hot oven and leave it there until you think the fat is burning.  It really does need to be this hot, as it is best that when you pour the pudding mixture into the hot tin, it starts cooking immediately at the edge of the hollow.  I always prepare my family by saying that ‘the fire alarm will be going off in a minute but it’s only for the Yorkshire puds.’

While the oil is heating up, put the flour into a mixing bowl.

Beat the two eggs together and, whatever amount of liquid this makes, add milk to almost double the liquid content of beaten egg with milk.

Pour the liquid slowly into the flour and mix until all the lumps have gone.  For me, the consistency is right when the mixture is about the same consistency of Heinz tomato soup when it’s cold straight from the tin.

Add a pinch of salt and stir.

When the oil is really hot, lift the tins out of the oven, close the oven door to retain the heat, pour a little mixture quickly into the hollows, then quickly return the tins to the hot oven and check them after ten minutes.  They may need a little longer to be ready but you will know when they are, by their changing to a beautiful brown colour.

The only supposedly old wives’ tale that really is important is don’t have a door or window open when you are opening the oven door and getting the mixture in there.  This really does lead to flat biscuit-like puddings.  Remember this one rule and, with a little trial and error to get the mixture to the exact consistency, you will have Yorkshire puddings that are hitting the top of the oven!

Have I Reached the Point of No Return?

Are you like me where your weight is very important and, if it’s not at the top of your list of priorities, it’s because you’re not really worrying about it at the moment?

Yes, I thought so.

Well, I’ve always been proud of my figure and I remember an ex-boss (a woman) telling me ‘you’re thirty five and thin now but, mark my words, when you’re forty, you won’t be able to keep it under control!’

Well, she was wrong!

Until now …. .

I’m soon to be fifty nine and, up until last August (fifty eight and a half), I didn’t have a problem.  I was still eight stone five but, since August, I have started to do a lot of writing (a serious amount, that is) and I think the sitting down (not the hormones!) is why I weighed eight stone eleven this morning.

Still, maybe I’m still getting over the Christmas pudding ….

I am not a happy bunny!


Recipe 16 – The Best Way to Cook Garlic

Either you like garlic or you don’t.  Personally, I love it and have found a really good way to appreciate the full flavour. 

Easy Recipes.

Also posted under Savoury.

Baked Garlic Bulbs.

Garlic is one of the ‘must haves’, as they are so full of useful nutrients.  Please look at my page about the good foods to eat and why –


All you need is the garlic bulb, a teaspoon of olive oil and a pinch of salt. 

HARD PART – there isn’t one. 

How to Get the Garlic Bulb Ready to Eat:-

Set the oven to 350F / 180C / Gas Mark 4.

Remove the loose dry leaves from the outside of the garlic bulb, so that you expose the cloves in their individual purple-coloured skins. 

With a sharp knife, and keeping the garlic whole, cut the top off each individual garlic clove. 

Pour the olive oil over all of the open cloves and sprinkle with salt. 

Place the prepared garlic bulb on an ovenproof tray and bake the garlic bulb in the oven for about twenty minutes, until it is just starting to turn brown. 

Remove the bulb from the oven and let it cool for five or ten minutes, as it will be extremely hot.  Once it has cooled, press each clove at its very bottom and you will see that they easily pop out of their purple skins.

My husband and I have no problems in eating a whole bulb each.  They are absolutely gorgeous.


















Recipe 15 – How to Make a Proper Spanish Omelette.

Easy Recipes.

Also posted under Savoury.

Spanish Omelette.

In Spain, they talk about French omelette and Spanish omelette.  The French was made of nothing more than eggs and it folds like a pancake.  This Spanish omelette is more solid and cuts like a pie.  That’s because it includes potatoes and sometimes onion.

It’s so easy to make and can be served as a sana or as part of a main meal.

For an omelette the size of a dinner plate, you need:-


6 eggs

2 large potatoes

1 onion.

A little olive oil

A pinch of salt (if you so desire).

HARD PART – there isn’t one.

How to make it:-:-

Beat the six eggs together and leave to one side.

Wash and peel the potatoes, then cut them into very thing crisp-like discs.

Peel the onion and cut into then slices.

Use two frying pans ( one needs to be about 7 to 8 inches in diameter), heat a little oil in each and add the potatoes to one pan and the onion to the other.  Fry them gently until the vegetables are slightly browned.

Switch off the heat and pour one vegetable in with the other, to free up the 7 to 8 inch  pan for the next step.

Make sure the bottom of this pan is clean, add a small amount of oil and heat it up a little.

Add the eggs, vegetables and salt and, after about one minute of cooking time, give everything a stir.  This relocates some of the cooked mixture into the middle of the still mainly uncooked omelette.  Only do this stir once, as the omelette now needs to cook through as a whole piece.

After about five minutes on a gentle heat, loosen the sides of the omelette with a knife and give the pan a quick shake, to check that the omelette can move freely.  If it can, now place a plate on top of the pan and tip everything upside down, so that the omelette is now on the plate.

Gently slide the omelette back into the pan, so that the underside can now cook.

After another five minutes, the omelette will be ready.  Loosen it from the pan edge with a knife and slide it onto a plate to serve.


Follow-Up Information on New Year’s Day Massacre.

In my posting of 5 January 12 about the people shot dead in the village of Horden on New Year’s Day, I enclose a link to the local newspaper, to give you information of what is being reported at the moment:-

I understand that there was programme about the incident on BBC television last night (I live in Spain where there is no signal for television, so I didn’t see it).


Airline Services.

A guy is sitting in the bar in departures at a busy airport.

A beautiful woman walks in and sits down at the table next to him. He that
decides because she’s got a uniform on, she’s probably an off-duty
flight attendant.

So he decides to have a go at picking her up by identifying the airline
she flies for, thereby impressing her greatly.

He leans across to her and says the Delta Airlines motto

‘We love to fly and it shows’.

The woman looks at him blankly. He sits back and thinks up another line.

He leans forward again and delivers the Air France motto

‘Winning the hearts of the world’.

Again she just stares at him with a slightly puzzled look on her face.

Undeterred, he tries again, this time saying the Malaysian Airlines

‘Going beyond expectations’.

The woman looks at him sternly and says ‘What the f**k do you want?’

‘Ah!’ he says, sitting back with a smile on his face. ‘Ryanair.’


Sometimes, You Just Have to Believe Others …. .

Computers may have been around for quite some time now but not all of us know the ins and outs.  I remember my first try at getting into the computer scene some twenty years ago, which started by visiting a computer fair in the attempt to buy a computer and, it seemed, other things to go with it.

  My fifteen year old could advise me about the computer but was honest enough to say he had no idea about the printers, except that he had seen one that looked good.  Unfortunately, even that was more knowledge than I had.

 I approached a salesman, a young man of about twenty eight, sligthly overweight, longish curly hair, wearing glasses and, the most important characteristic, a kind smile.

“I need to buy a printer and I’ll admit I know nothing about them but my son says that I should ask about this one.  So, tell me, why should I buy it?”

 “Well, it’s good” he responded.

 “Okay, you’re nearly there” I retorted.  “And anything more?”

 “Well, I’ve got the same one at home.”

 “I’ll have it” and that was it.

 The strange thing is that, even twenty years later, my knowledge of computers and the things that go with it haven’t changed.

 Well, as said by the brilliantly clever Einstein who went to find his own telephone number in the telephone directory, why fill your brain with things that you can find elsewhere?

 It seems I am in good company.

And that young men all those years ago was right – it was a very good printer indeed.