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Lunch should have its own thread

Oooh. I wasn't going to do pancakes today because I thought OH was working tonight and it's a lot of faff to do in the approximately 10 minutes he has to stuff food in his face between getting out of bed and going to work... BUT his rota was changed at the last minute and he now isn't working tonight, so I think I'll do pancakes as a late lunch.

Will be making them with oat milk, will report back about how that goes (should work just fine).

Not sure whether to have with lemon and sugar or do a crepes suzette type sauce, I actually have oranges and lemons in atm I think, and some brandy!
 
I have accidently eaten way too much for lunch. :hmm:
We had a cheese platter in the pub and we panicked and added a snack pie and peas tapas into the order. :facepalm:

The curry I've made for dinner will wait for tomorrow and we'll just have pancakes for tea.
 
How did they turn out Epona ? I've gone back to oat milk after a very long hiatus, and wondering about sauces and various things milk-wise.

Yesterday was a bit chaotic and other stuff needed using so didn't make them in the end - may do today.

I also didn't do the roux-based sauce that I asked about the other day in the dairy-free milk substitutes threads, but was reassured that it would work well for those and behaves like milk.

I thought to check specifically for oat milk pancake recipes rather than just fling it into the Delia recipe that is my usual standby, because it is a bit more watery than cow's milk which may affect quantities and was intending to use the one below - I mean I can judge viscosity of cow's milk pancake batter by eye, but oat might still react differently if quantities aren't correct iykwim.

I will report back as and when I do get around to making them!


(ETA: Because neither of us are vegan I'll use butter instead of olive oil in that recipe - I think even if we were vegan I'd not want to use olive oil anyway for dessert pancakes due to the strong taste, there are other oils I'd reach for first!)
 
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Instant mashed potato, a tin of mackerel in spring water, grated parmesan and black pepper.

This took me back and reminded me of an old (departed and much missed) friend and one-time colleague. Sometimes his office lunches would consist of instant mash and a tin of sardines all mashed up together in his mug and heated up in the microwave in the tea urn room. :D
 
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