WWW AND FitFriday XVI, FatFriday III.

Rolling them all into one as I’ve been crazily busy and forgot to write the WWW.

This Wednesday we had a fish pie with white sauce and cheddar potato topping, followed by a citrus pudding.

Fish Pie.


(serves 4)

-500g chopped fish of various sorts (we used smoked mackerel, cod, salmon, pollock and mussels)

-300ml single cream

-200ml milk

-300g potatoes, peeled

-50g cheddar

-20g butter


-baking tray

-chopping board and knife


1: Dice the fish into roughly equal sized pieces. Place in the tray.

2: Dust with salt, pepper and a dash of vinegar.

3: Pour the milk and cream over the top.

4: Pre-heat the oven to 200C with the fish inside as you prepare the topping.

5: Thinly slice the potatoes, rub with butter.

6: Once the oven is to temperature, remove the fish and layer the potatoes on top of the fish. Consider thickening the sauce with a little flour or rice flour first.

7: Bake until the potato is golden.

8: Add the cheese and cook until melted.

As a side note, white sauces really are a brilliant thing. They can be made intently, on the stove, to a very precise recipe or quickly, as I did here, to stew a pie mix or meat in. They are an excellent base for chowder, carbonara, cauliflower cheese, fish pie, mashed potato, etc. Simple, rich and flavourful.

white sauce


Citrus Pudding.

Jon wasn’t quite so keen on this one, but maybe with a little more sugar or a banana blended in, it would suit sweeter tooths as well.


-1 lime

-1 lemon

-1 orange

-200g plain flour

-100g extra thick cream

-25g sugar



-knife and chopping board

-mixing bowl and spoon


-greased/nonstick baking tray or ceramic oven-proof pot


1: Mix the dry ingredients. Grate in the zest of the fruits.

2: Stir in the cream.

3: Blend in the pulp of the fruit, careful to cut out any pith.

4: Add water until runny.

5: Bake at 200C until a skin has formed.


My workouts are being reintegrated and I’m fitting in some high intensity exercises between jobs and classes, as well as some walking.

I am back at my ideal figure and keeping low carb to protect against water weight, which I’m very sensitive to accumulating when stressed.

The evening primrose oil and b-complex vitamins have been swapped for half the maximum dosage (and 1.5 times the recommended dosage) of Omega 3 oils. It seems the omegas were what I was responding to anyway. I also doubt its placebo effect as the symptoms worsen when I forget to take them before I’ve remembered I haven’t had them for a few days. All pointing towards cyclothymia, so I’ll pester the GP about that sometime soon.

I plan to eat more red meat and fish and further keep my carb intake minimal, but my stretch marks have gone red again, which means I need to up my calories to not lose any more weight. Methinks raw beef and more nuts are in order.


This week the best thing I ate was organic raw minced beef. I was just craving it like crazy and it tasted amazing once I had some.

The naughtiest thing I ate was a creamy hot chocolate made largely with cream and melted chocolate squares.

I haven’t really been all that lazy this week and I can’t wait for some solid sleep tonight and a lazy-ish weekend away.

Next week plenty of veg and meat and rest.

WWW. Chicken, Hazelnuts and Wine, Apple and Blackberry Crumble.

Two posts in one day? Why yes!

Baked Chicken in a Wine and Hazelnut Sauce.

Pictured also: swede chips and the bread in the recipe below.

Pictured also: swede chips and the bread in the recipe below.


-2 chicken quarters

-2 small onions

-100g/3.5oz shelled fresh hazelnuts

-250ml/1 cup wine

-2tbsp vinegar

-2tsp dijon or english mustard

-6 leaves sage

-1tsp salt

-2tbsp olive oil

-50g/1.7oz butter or chicken skins


-chopping board and knife

-deep baking tray

-glass and spoon


1: Finely dice the onion.

2: Place the onion and chicken in a baking tray. Place in the oven at 200C/390F.

3: Mix the wine, vinegar and mustard. Chop the sage and add to the mix.

4: Add the hazelnuts and butter/chopped chicken skins to the chicken tray. Pour the wine mix over everything.

5: Sprinkle with salt and drizzle with olive oil.

6: Bake at 160C/320F for 40min.

Spiced Bread.


-300g/10.5 flour

-raising agents

-1tbsp paprika

-1tsp salt

-1tsp pepper

-1tbsp green chilli sauce

-water as needed


-mixing bowl and fork

-greased or nonstick baking tray


1: Mix the flour and other ingredients.

2: Slowly add the water.

3: Pour into the tray.

4: Bake at 160C/320F for 25-35min.

Apple and Blackberry Crumble.



-100g/3.5oz plain flour

-30g/1oz oats (optional, amount for one serving)

-100g/3.5oz butter

-1 braeburn apple

-150g/5.3oz fresh blackberries-2tsp brown or palm sugar

-2tsp honey

-1tsp cinnamon

-100ml/40% cup tropical juice

-water as needed


-mixing bowl and fork



1: Mix the flour and butter until crumbs are formed.

2: Slice the apples. Layer them with the raspberries in the terrine.

3: Mix the honey, juice and cinnamon. Pour over the fruit. Add water to cover.

4: Sprinkle the crumbs over the fruit. Add oats if wanted.

5: Bake at 160C/320F for 40min.

WWW. Chili-Ginger Chicken, Lemon Cake, Veg in Gravy.

Two recipes today! Sorry it’s a little late, but between getting ready for Jon to go Wednesday and Jon leaving and the lessons yesterday and today I haven’t had much time to type the recipes up.

Main course: Chili-Ginger Chicken and Veg in Gravy.



-1 whole chicken

-300g potatoes

-300g sweet potatoes

-1 large courgette

-100g thick-cut bacon

-2tbsp ginger

-2tbsp chili powder


-chopping board and knife

-baking tray

-gravy bowl


1: Rub the chicken with chili and ginger.

2: Very thinly slice the potatoes, sweet potatoes and courgette.

3: Layer the vegetables in the baking tray. Place the chicken on top.

4: Cube the bacon and spread it over the remaining visible veg.

5: Bake at 200C for 1h.

6: Put the chicken and vegetables to one side.

7: Pour the gravy into the bowl. Thicken with a little flour.


Recipe 2: Lemon Cake.


This should probably be served with sweet icing, ice-cream or whipped-cream if you have a sweet-tooth.


-350g self-raising flour or flour with agents

-300ml lemon juice

-1tsp ginger

-2tsp cinnamon

-3tbsp sugar


-mixing bowl and spoon

-greased or non-stick baking tray


1: Mix the flour, ginger, cinnamon and sugar.

2: Add the lemon juice and raising agents.

3: Mix, adding water until the consistency is like honey.

4: Pour into the tray. Bake at 200C for 25min and at 160C until a knife comes out clean.



WWW. Lamb Bake and Banana Cake.

Ooh, rhymes. Lovely meter too.

Anyhow, first post since Jon came down with the plague bronchitis and nearly died needed much care and attention. I have another for tomorrow, a FitFriday worth mentioning and a book extract for Saturday. Yay for return of writing!

Today Jon came home for lunch and this is what we had.

Both need to be prepared in advance. I did Stage 1 on Tuesday and Stage 2 on Wednesday, but you can just leave 2-5h between the two if you like.

Recipe 1: Spicy Lamb and Potato Bake.


-4 lamb chops

-400g potato (I made more, but that was so I could make good use of it for a breakfast tortilla de patatas)

-2 small onions

-4 small carrots

For the marinade:

-6-10tsp hot sauce (tabasco or green habanero sauces are good)

-1tsp Worcester sauce

-2tbsp honey

-2tbsp herbs

-1tsp ginger

-1tsp salt

-1/2tsp paprika


-chopping board and knife

-cup and teaspoon

-baking tray


Stage 1.

1: Mix the marinade ingredients in a cup.

2: Add warm water to dissolve them.

3: Slice the potatoes into 1cm thick rounds. Layer along the base of the tray.

4: Place the lamb on top of the potatoes.

5: Pour the marinade over. Use any thicker parts at the bottom to coat the lamb.

6: Add water until everything is just covered.

7: Leave to rest.

Stage 2.

8: Chop the carrots into sticks and the onions into quarters.

9: Submerge the carrots in the marinade and place the onion quarters on top.

10 Bake at 160C for 120min.

11: Bake at 200C for 30-60min.


Recipe 2: Brandy and Banana Cake.


-5 ripe or very ripe bananas

-300-400g flour (self-raising or plus suitable raising agents)

-200g raisins

-150ml rich brandy

-100ml double cream

-1tsp ginger

-1tsp cinnamon


-mixing bowl and spoon

-baking tray (greased or nonstick)


Stage 1.

1: Mash the bananas into a bowl.

2: Add the raisins and spices and the cream. Mash more.

3: Mix in the flour and raising agents.

4: Slowly stir-in the brandy.

5: Leave in the fridge to raise.

Stage 2.

6: Pour into the baking tray. Spread evenly and smooth the top.

7: Bake at 160C for 2h.


8: Serve with thick cream or ice-cream.


Wonderful Wednesday Wok. Dunno, really. Another roast dinner?

Everything’s running a bit late, but some of the students cancelled lessons, so I have some more time now. As a noteworthy aside, I have now reached a point where I get over £100/week even when some of my students cancel, so that’s my first tangible goal met. 😀 Now for fluent French (not far off), GCSE German (at least), selling art, get the chickens in (and then the garden goal will be met), finish two books (one’s almost there!) and shrug, deadlift and squat my body weight (currently at 69, 61.5 and 55.4 percent, respectively).

Jon came home for lunch, so we had it at the table, which is looking a lot tidier now my jamming and pickling jars are set to one side. The amount of extra space we have from putting a cabinet in the hallway is amazing. Suddenly all the books fit on the shelf, the kitchen shelf is cleared of the nice china so I can put my jars there, the booze is moved out of the pantry so the biking and gardening gear can live there and everything’s that bit more homely. The garden, by the way, is starting to take shape.

As for the work on the blog, I should be submitting a recipe for roadkill rabbit tomorrow (not half as awful as it sounds) and an essay on the relative priority of femininity Sunday or Monday. Something on the progress of the garden on Sunday or Monday too, depending on when the essay goes up.

Without further ado, here’s what Jon and I had for lunch on Wednesday.


Recipe 1: Ginger Roast Chicken.


It’s all in the spices with this one.

-1 chicken

-2tbsp ginger

-2tbsp smoked paprika

-1tbsp cinnamon

-1tbsp pepper

-1tbsp salt

You could try putting onion salt and butter under the skin for extra juiciness, or using honey to glaze it at the end.


-baking tray


1: Rub the chicken with ginger and salt and let it rest a while, at least 35min. If in a warmer area, put the chicken in the fridge while it rests.

2: Add the pepper, paprika and cinnamon. Ensure to evenly cover the skin.

3: Place in a preheated oven at 160C for 90min. Drizzle the honey over the top at the 1h mark.

Recipe 2: Roast Patatas a la Todo.

Potatoes with everything. Or every spice I regularly use, anyway.


-500g potatoes

-5tbsp olive oil

-1tbsp salt

-1tbsp pepper

-1tbsp onion salt

-1tbsp smoked paprika

-2tbsp mixed herbs


-chopping board and knife

-baking tray

(I cooked ours under the chicken.)


1: Chop the potatoes into 1cm thick circles or wedges with a 1cm thick back.

2: Place them in the baking tray and toss them with olive oil.

3: Add the herbs and toss again to coat the potatoes.

4: Put in a preheated oven at 160C for 90min.

Recipe 3: Spicy Mixed Roast Veg.

Just generally nice, although a couple of bits of swede burnt up, so I’ll need to be more careful next time. Surprisingly, nothing else was even remotely singed. Oh well.


-25g butter

-200g swede

-2 large beets

-7-8 medium carrots or 5 large carrots

-2tbsp hot chilli powder

-1tbsp smoked paprika

-1tbsp salt


-chopping board and knife

-baking tray


1: Wash, peel and slice the vegetables. Salt them.

2: Make sure they’re dry, maybe put them in the oven whilst it preheats.

3: Melt the butter over them and add the chilli and paprika.

4: Cook in a preheated oven at 160C for 90min.

And that was lunch on Wednesday.

Now off to make an omelet and salad.

I like having Jon home for lunch. 🙂