Hmmm...

I don't seem to be writing much about BC or IE do I? Plenty of recipes. Ha ha, That says a lot I guess.

I did have a 'light bulb' moment today. I was eating my lunch, which was a (beautifully) poached egg on 2 slices of gluten free toast with marmite. I realised I was rushing through the egg white to get to the treat of the runny yolk. So I stopped, poked the yolk and made it run over my toast, and ate that first. Then I didn't need to eat the whole lot, and threw half a slice of toast and a bit of the white in the bin! So, a lesson (hopefully) learned there - eat the best bit first then I don't have to eat the rest if I don't want to! I am going to (try to) apply this principle to all my meals this week - wish me luck in even remembering!

Twice this week I've made tapioca pudding. I hadn't had it in years - probably since school! I made it on Thursday night and it was so popular I made it again last night. I did a double quantity and we're just reheating it as we want it. It gets thicker all the time so has to be thinned with more milk - so may very well last forever! It's divine with golden syrup!!!!

Thursday night I also made Lavender Shortbread from my new cookery book, The Scented Kitchen by Frances Bissell. I tweaked the recipe a bit to make it gluten free, so I believe it's OK for me to put it here as my own.

4oz butter

3oz sugar

about 2 dsp dried lavender, sold for teas, not for pot purr (try a herbalist)

5oz gluten free plain white flour mix

1oz polenta meal

Whizz the sugar and lavender in a mill or similar, or grind in a pestle and mortar to blend.

Cream the butter and most of the lavender sugar.

Stir in the sifted flour and polenta to form a stiff dough (add a sploosh of cold water if needed - I didn't need it)

Roll the dough out between 2 sheets of greaseproof paper as thin as you can.

Cut into shapes with a cutter.

Grease a baking sheet and lay the biscuits gently on it.

Bake for 20 - 30 minutes at Gas3/165 C/325 F, dusting with the remaining sugar 5 minutes before the end of the cooking time.

Remove and lay on a cooling rack to set properly.

The original recipe had 6oz plain flour, and you probably won't need the greaseproof with that. I'm going to use my version to make different flavour shortbreads, as The Husband thinks anything edible with flowers in is a crime against humanity!