Mayonnaise, prawns and hard boiled eggs. Such a perfect combination!
This is a cautionary tale for those who leave baking a birthday cake until the last minute… First I ran out of caster sugar, so I improvised with soft brown sugar and had a 50/50 mix. The sponge was surprisingly still light but took on a caramel colour. I rather liked it. The flavour was nice, it was a little richer than the standard sponge and made a nice change. Disaster averted. Once cooled I made butter icing but, typically, I didn’t have enough icing sugar so once again resorted to soft brown sugar. Not as successful as when combined with caster sugar in the cake mixture but still worked and we had a birthday cake, albeit rather beige. Overall I was pleased with the cake, but in retrospect perhaps I should have made the numbers a little more subtle…
I am finding more and more often that I prefer rye bread, especially as an open sandwich with avocado or cream cheese and eaten with a knife and fork as the Danes do. It seems to suit me better and certainly sustains me for much longer than wheat bread or cereal. When we were on holiday I had rye bread in my picnic with tomatoes and it kept me going for ages.
Chocolate and vanilla cake with custard!
This salad has all the odds and ends that needed eating up; avocado, pastrami, beetroot, sprouted beans, tomatoes, spinach, lettuce, pea shoots, mayonnaise, pepper and paprika.