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Fantasy films can often be a ‘forbidden realm’ for many film buffs; a dirty word for consumers of an array of fiction. At its worst, Fantasy is about unpronouncable character names, over-complicated criss-crossing, four-hour story arcs and special effects at the expense of everything else. At its best, fantasy is about addressing reality in the friendliest possible terms.
So I’m going to focus on my preferred sub-genre of fantasy today; the coming of age allegory. The what? Let me explain…
On a basic level, all of the films which I have in mind are imaginative, tell a good story and are good fun for the kids. What’s even better, though, is when you revisit these films as a comparative grown up and realise that they can be read on a slightly deeper level… however heavy-handed that deeper level may…
The how to bit
1) Begin by cutting the bananas into thin slices.
2) Turn the oven on at 180°c (turn it down to 160°c when you put the cake in).
3) Cream the butter & sugar together until smooth.
4) Add the nutmeg, cinnamon, ginger & baking powder and stir until combined.
5) In a separate bowl, beat the eggs and then add the ginger ale.
6) Mix in the flour and egg mixture a little at a time until all the ingredients are mixed in.
7) Stir in the bananas (leaving roughly 10 slices for later) and milk.
8) Finally pour the mixture into a loaf tin and bake at 160°c for roughly 1 hour 20 minutes but keep checking it with a skewer to ensure it’s cooked all the way through (the skewer should come out clean). I had to turn it down to 140°c for the last 20 minutes to make sure it cooked in the middle.
9) When cold, decorate with a mascarpone frosting and the leftover banana slices.
The chopped bananas and my ace ‘Star Baker’ notepad (a Christmas gift) with my jottings.
The butter mixture.
The ‘wet’ mixture.
The finished product which tastes pretty darn good! It’s light, fluffy & tastes just gingery & banana-ery enough.
Have a very happy Saturday! I’m looking forward to a red wine, chocolate & trashy tv evening with my lovely little sister.
It hardly feels like any time has passed since last Christmas. An awful lot has happened, some good & some bad, yet in the words of Elton John; I’m still standing. I’ve woken up early today because today is Fakemas … Continue reading →
So I finished a game the other day, which is a rare occurrence for me recently. Whether this is due to my choice of games being of the longer and more involved variety, or due to the reduction in free time brought on by silly grownup things like getting married, I don’t know.
Whatever the reason may be, actually finishing something has become considerably more rewarding for me than it used to be when I was younger; when finishing something simply meant that the wait until I could afford another game to play would feel even longer. Indie games fill a handy niche then for me, providing both meaningful story and a satisfying conclusion in one small yet tasty package.
Thomas Was Alone caught my eye some time ago. The only reason I hadn’t bought and played it sooner was that I kept…
It’s the weekend & only 5 weeks until I get married. Yesterday my friend Grace, our wedding photographer came down to talk wedding photos (& to drink wine, wear face masks & watch movies). As she’s a vegetarian I attempted vegetarian lasagne which is her favourite.
Ingredients 300g vegetarian mince
2 tablespoons of sweetcorn
1 pepper (any colour)
1 red onion (white is also fine)
1 cube of vegetable stock
1 dessert spoon of tomato puree
1 tin chopped tomatoes
Olive oil Béchamel Sauce
1 tablespoon plain flour
1 tablespoon butter
The recipe I followed was pretty much my normal lasagne recipe except I used meat free mince from Asda.
1) Heat a small amount of olive oil in a saucepan before adding the chopped onion and cook until softened.
2) Add the veggie mince and fry for 10 minutes on a medium heat (I found it was really hard to know when it was cooked!)
3) Crumble in the vegetable stock.
4) Pour in the diced pepper and continue to fry for a further 5 minutes on a medium heat.
5) Squeeze in the tomato puree and add the tinned tomatoes with a sprinkle of dried rosemary and thyme before leaving to simmer while you make the sauce.
6) Heat the oven to 200°c and in another saucepan melt the butter and remove from the heat.
7) Whisk in the flour until it forms a smooth consistency.
8) Put this back on the heat and add milk slowly, allowing it to mix in entirely. The first few times you add the milk it needs to thicken to a paste. Continue to add milk until it’s a thick sauce.
9) In dishes or a dish create a layer of the mince mixture, then lasagne sheet & then a spoonful of sauce & repeat until the mixture runs out or the dish is full. It normally creates a 2 layer delight.
10) When all the mince has been used, put one final lasagne sheet layer followed by sauce and grate cheese over the top.
11) Place the lasagne in the oven for 25 minutes until the cheese melts and starts to brown & the lasagne sheets are softened.
I served mine with mixed garden salad & garlic bread.
I’ve cooked vegetarian a few times now but this was definitely the most successful. The meat free mince was a great alternative to beef mince & it was really hard to tell it wasn’t meat. It also felt healthier & wasn’t as filling oddly!
What an evening! 13 people + 1 cat all crammed into our house for gossip, food, drink & cheesy party music. Thank-you to all of my friends for coming tonight & really kick starting the festive period. At school we nicknamed ourselves the fellowship because, rather imaginatively, there were 9 of us. Even though boyfriends have come & gone or become husbands & fiancés we have always stuck together.