Evening all! Carbonara quiche if you don’t mind – I was looking at the proper ham and egg quiche we did a long while ago and wondering how we could make it better without adding to the syns. And boy, have we managed it. You’ll find the recipe below. Now, because we have guests coming over tonight, we’re going to hand you over to a guest writer! It’s been a while but I love getting new writers in, not least because it means I get to rest my wanking wrist for a bit. I implore you – please, as fans of my blog – to leave feedback. There’s something fun about reading comments from an audience who appreciate you, and I love to share. If you want to write for us, leave a comment below or contact us via our Facebook page here.
This one’s all about pregnancy – you can understand, can’t you, why we’ve never covered this on our totally gay blog? I can’t remember much about my own labour other than it was a fairly easy one. Well, no, I finished typing that sentence and called my own mother to ask her whether it was true. Her response? “It was like trying to shit a melon”.
See, it’s that type of chat that meant we were never on the front cover of Prima or Your Baby. Sounds like I was a big bugger though – 9lb! First and only time in my life I’ve wrecked a woman’s vagina. Paul was even worse – he didn’t exactly come swinging out like Tarzan like you might expect from his mother, but rather, in typical Paul fashion, he finished eating his tea (his twin sister, who he absorbed in the womb, the fat bastard) and slopped out at a mere 4lb.
Plot twist: he was so weak when he was born that the vicar gave him the last rites. To be fair, the poor bugger was probably gasping for a cigarette. The only baby I know who has yellow fingertips in the photographs. Eee, on that note…
baby, baby, baby nooo – by Julie Wansboro
So it’s bad enough that you end up the size of a small cottage when you fall pregnant without then having to meet all those ‘Mothers of Year’ in waiting rooms. It starts in the doctors surgery when you come out with a little cheesy grin and you see people smiling at you knowingly. Of course they don’t know but you think your smile has given it away instantly.
They’re like velociraptors, seeking out a new mum and ripping her ideas to shreds. Why, oh why do they feel the need to tell you about their horrendous child birthing experiences? It could reduce you to tears or hurling depending on your strength of stomach. They talk of tears, stitches, forceps and ripping, the burn, the stretching. They’re not content with that, they go to discuss the whole labour experience from the first ‘braxton hicks’ and the hilarious mad dashes to the hospital thinking they’re in labour followed by laughter. All the while you’re trapped in this waiting room praying they call you in next.
Dignity leaves the room the day you fall pregnant, no end of clinicians will view parts of your body that you’ve never seen in your life and nor did you want to (well you might want and if you’re a contortionist might well have). During one of my four birthing experiences I was asked if I’d like a mirror to be held at the business end so I could see the head crowning?! What kind of sadistic bastards are you? No, no I don’t want to see that, if I’d wanted to see that I’d be a midwife. Are they trying to scar me for life? Beautiful my arse! Whilst I agree the whole falling pregnant, having a healthy baby is indeed a minor miracle at the same time millions of women manage to give birth every day without having to watch.
J Edit: I’m sorry but this is hilarious – why a mirror? I’d rather there was an amateur dramatics group just to the side recreating it by trying to roll a bowling ball through a rasher of bacon
Being awkward I’m O-neg, so joy of joys I marry an O-pos! This means absolutely nothing to anyone until you fall pregnant then it’s like arrrggghhh what have you done!!They decide you are a pin cushion and you must have blood tests on every possible trip to the hospital for check-ups. Woe betide you if they then discover you’re anaemic, the joy of iron tablets, black poo and constipation to accompany the ever-growing circumference of your middle. It gets to the point where you forget what your knees look like or know if you’re wearing matching shoes.
Then you get the talk about breast feeding, cracked nipples stories, swollen breasts and leaking…….stop please, I really don’t need to know. Where are the mums who tell you the great stories, the love at first sight of their babies stories that make you forget the journey there? Oh hang on, they’re the same mums telling you the horror stories!!!! Four children later the stone I gained with each of them has managed to rigidly stick to my ribs, Zara my SW saviour has helped shift two of those stones and I reckon by the end of the year I’ll have shifted another one. Wish me luck!
Well, frankly, it all sounds horrendous. Paul and I are never going to be one of those gay couples who both jizz in a tea-cup and slosh it inside a willing lady using the ‘blow’ function on a Henry hoover. That is how it works, isn’t it? For one, I can’t bear waste, and two, no. There’s no stage of childhood that I think is worth the upheaval. Babies are red-faced poo machines, toddlers are angry red-faced poo machines, children are vexing time-sponges and teenagers are rude pockets of acne and emotion.
I’ve mentioned before that I hate it when people bring their baby over to me and expect me to be all emotional and coo over it. I can’t. I have zero paternal instinct. I see a bundle of beetroot cells swaddled in something far too expensive from Mothercare and I just shudder. I’ve found that people have stopped doing it now that I pick the baby up and put it in the filing cabinet as protest.
Oh and let’s be honest, any combination of Paul and I is going to look awful. It’ll come out with my bent nose, Paul’s boss-eyes, my ‘yes, I’m British working class’ teeth and Paul’s inability to grow a decent beard. What hope would it have?
Anyway, let’s do this carbonara quiche recipe, shall we? I’ve mixed things up a bit from the previous quiche – our all time most-visited recipe, you know – so pay attention. This makes enough for eight good thick wedges – plus it freezes well!
to make carbonara quiche, you’ll need:
- two large red onions (or white onions, tsk, racist)
- 8 large eggs (and look, the best you can get, please – it’s the main part of the recipe and well, treat yourself)
- about 500g of gammon or bacon – I bought a 1kg uncooked joint from Lidl for £3, cut it into cm cubes and froze half of it for another time – either way, you’ll want to dice it into cubes
- a pack of cherry tomatoes
- 100ml of 1% milk (2 syns, or 1/3 of a HEA) (to be honest, I didn’t syn this – it’s between 8 servings, so it’s a quarter of a ruddy syn)
- 100g of spaghetti or however much you have left over at the end of a meal
- 120g of lighter mature cheddar (3 x HEA, but you can cut that back if you like)
- one clove of garlic or one tsp of that lazy garlic you can buy
You’ll also need a decent cake-tin. I use a silicone baking tin and absolutely nothing sticks to it – click here to order one. One of the best we’ve ever used! I give it a couple of sprays with olive oil – not Frylight – and the dispenser we use can be found here. We fill it with olive oil and if we’re bothering to syn, we syn it the same as the Tesco sprayer at 7 squirts for 0.5 syns. We hate Frylight.
to make carbonara quiche, you should:
- preheat the oven to 170 degrees and get a pan of water boiling for your spaghetti
- once the water is boiling, throw in your spaghetti – has anyone taught you the spaghetti trick? Grasp all your spaghetti together in your wrist like…er, well, honestly, like you’re gripping a cock, lower the ends of the spaghetti in the water and let go – it’ll fan out into the water rather than going in as one big lump
- chop up your onion and in a frying pan, sweat it off with your garlic and bacon / gammon chunks until the onion and garlic is soft and the bacon is cooked
- whilst that’s sweating, prepare your cherry tomatoes – you don’t want the seeds in the quiche otherwise you’ll make it too watery so, pop those tomatoes! You don’t need to be fancy, literally burst them in a bowl, tear them in half and put the flesh in a bowl on the side
- drain your spaghetti and run it under cold water to cool it down and stop it sticking together
- in a jug, beat your eight eggs and milk with a load of black pepper – no salt though, the bacon/gammon will be salty enough
- grate your cheese – this is where the microplane grater we always bang on about comes in handy, it does it so finely that it spreads out easily!
- mix everything together (hold back a handful of cheese for the top) in a big mixing bowl – get your hands right in there – you want everything mixed well – and once combined, slop it into your cake tin
- press down any errant strands of spaghetti and top with the remaining cheese
- cook in the oven for a good forty minutes – test it by sticking a knife into the centre – it should come back clean – if it doesn’t, keep cooking it until everything is set – cover the top with foil if you think it is starting to catch
- cool and serve
Two pointers: this is AMAZING the day after, once it’s sat in the fridge – and it is perfect for freezing and lunches. Also, if after you’ve mixed everything together, if it looks as though you need another egg, crack another one in. You don’t want it too ‘sloppy’ but there needs to be a decent liquid to contents ratio. Oh, I’m so flirty!
Please tell everyone you can about this recipe, it’s a corker and we love it so!
Want more recipes? But of course you do? Click the random selection of buttons below!