Category Archives: sandwiches

Sandwiches fakeaway recipes

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April 16, 2018

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beef, fakeaways, fast food restaurants, low syn, lunch, recipe card, sandwiches, savoury snacks, snacks, steak

harissa steak sandwiches with sweet red onion pickle

Here for the harissa steak sandwiches, which are nothing more than the perfect low-syn dinner you deserve? Then you’re in the right place…but first…

I was planning on doing a more general Room 101 type post – and I’ll come back to that a little down the line – but upon writing my notes it struck me the amount of ‘internet pet-peeves’ appeared on my list. So, instead of a wider picture, take my hand as I pull you down a very specific tunnel of anger: e-annoyances.

Actually, first on the list, adding e- to any noun or verb. This isn’t the nineties anymore, Pat Sharp has long since got rid of his mullet and even Jim Bowen has died. Let’s all move on, shall we? We’re not going to e-meet, e-grieve or e-felch.

Next is vaguebooking. If you’re checking in at a hospital it should be the law that you have to give everyone every scintillating detail of what you’re in for. You want people to know you’re there, so don’t leave them hanging – even if you’re having a team of doctors giving you a smear test using a block and tackle and a diving helmet it doesn’t matter, put pictures up. Or: shut the fuck up about it. This is compounded by those imbeciles who check in and then don’t respond to the countless ‘is everything alright’ posts that invariably trickle in. There’s a special place reserved in Hell for you: I can only hope the doctor doesn’t warm his hands beforehand.

Along similar lines, anyone posting ‘karma will get you’ or ‘omg can’t believe what I’ve heard’ or any other vague statement designed to make them look faintly interesting whilst revealing their own crushing existential crisis, they can go jump in the sea. This seems to be common amongst those who believe shaving off their eyebrows and reapplying them using a highlighter pen is a good look.

Normally synonymous alongside the above is use of the word haters. There ought to be a reality check button on facebook to clarify that no, you’re not actually important enough to have haters. No-one is, unless you’re someone like professional shitgibbon Katie Hopkins, and look what happened to her. Why would you imagine that people are actively going out of their way to ‘hate’ you when most people simply pass you by? It’s exhausting: and, let’s say for the sake of argument that you do have haters, are you really ‘showing the haters’ by finally beating level 344 of Candy Crush? Haway.

They’re the same folks who usually upload jpeg images of Marilyn Monroe with the (incorrectly attributed) quote “but if you can’t handle me at my worst, then you sure as hell don’t deserve me at my best” scrawled across it in Mistral. To compound things, the jpeg is usually accompanied with eight levels of tray-icons from being screenshotted from every mobile device known to man – I swear I’ve seen Marilyn Monroe (as viewed through a potato) with Super Mario Land playing in the background. This particular quote makes my teeth itch whenever you see it stretched badly over some canvas in B&M, nevermind seeing it on facebook too.

Whilst we’re here, if you’re having to put something like ‘Only God can judge me‘ on your facebook wall, then chances are you should be judged as you’re having to pre-empt people calling you out. I wish I was God: I wouldn’t hesitate on slurring the word biiiiiiiiiiiiitch out as you tried to put on your shoes.

Curveball time: if you’re writing ‘kitteh‘ or ‘doggo‘ or anything other than the actual name of the animal, and you’ve mastered not shitting your pants and solid food, then you deserve nothing more than everlasting shame and I hope your life is full of always thinking you’ve left something switched on at home. There’s simply no need for it. Cats and dogs are cute as they are without adding some ridiculously asinine mispronunciation on top of it.

Shall we cover leaving speeches? We see it ever so often in our facebook group – people flouncing out but having to put a big speech in just before they do to explain their departure. Why? Do they imagine all 70,000 of us are sitting there ashen-faced, looking at each other with pleading eyes, all desperate to know why Shelly Mamov5 McGee has forsaken us? It’s always done with altogether too many emojis and hysteria to be taken as constructive criticism anyway.

And finally, why the joint profile names, people? Surely it’s quicker just to upload a brief statement explaining who cheated who? #awkward, right?

RIGHT. That’s quite enough of all that, my blood pressure can’t take it anymore. Let’s do the harissa steak sandwiches!

harissa steak sandwiches

harissa steak sandwiches

harissa steak sandwiches
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harissa steak sandwiches with sweet onion pickle

Prep

Cook

Total

Yield 2 sandwiches

Now, for these harissa steak sandwiches, you have a choice: you can serve it up in your normal bread bun or, if you are feeling fancy, you can pop it in a ciabatta - you can have a Schar Gluten Free White Ciabatta Roll as a healthy extra, after all!

But here's the thing. Gluten free food is expensive and it can be a proper pain in the arse to find if you are following a gluten-free diet. That's annoying when you want to cook with it, but what if gluten free was the only bread you could have and you had to do without because some div on Slimming World was too frightened about just having a breadbun? Before you pick it off the shelf, have a think.

Before anyone tells us off, first of all: how dare you. We used a bog standard ciabatta for this. No regrets.

Ingredients

  • a couple of thin skirt steaks - or whatever steak you want to use, but skirt steak is super cheap
  • 3 tbsp of harissa paste (you can buy it in most supermarkets, and it's 1/2 syn per tablespoon)
  • whatever breadbun you want to use (a Schar Gluten Free White Ciabatta Roll is your HEB, but so is a bog-standard brown breadbun)
  • a bag of mixed salad leaves
  • fresh ground pepper and salt
  • two red onions
  • 4 tablespoons of white wine vinegar (or use normal white vinegar, if you don't have it to hand)
  • pinch of chilli flakes
  • tsp of honey (1 syn)

Instructions

  • make the pickle - dead easy, slice the onion into thin half moons, pop in a bowl with the vinegar, chilli and honey - and leave to soak for thirty minutes or so
  • rub the harissa paste into the steak and lie flat on a plate, leave for an hour or so to marinate
  • next bit is dead easy - cook your steaks however you like - we like it still mooing, as you can see - and grill your ciabatta / breadbun
  • thinly slice your cooked steak
  • make up your sandwich - hot meat, pickled onion and green salad - yum!

It's as easy as that!

Notes

Courses sandwiches

Loved the sound of our harissa steak sandwiches and now want more sandwiches? Of course you do!

Yum!

J

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February 16, 2018

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fakeaways, greek, lunch, recipe card, salad, sandwiches, savoury snacks, snacks, syn free, taster ideas, vegetarian

greek salad cheese toastie: syn-free snacking!

A greek salad cheese toastie? On a Friday? Good evening all! Just a quickie (ooh I say) for today as we’re off to a rave. No, seriously. I’m digging out my dummy and E’s especially for it. It’s a good job I’ve got a strong jaw. Years of practice, that.

But just because we’re out doesn’t mean that you miss out – oh no. We’ve got a treat for you with this one – a fantastic greek salad cheese toastie! I know that doesn’t sound like it should go but it really does and I demand you go make this immediately. You’ll feel like you’re in Mamma Mia. As always, this makes enough for four! Shall we?

greek salad cheese toastie

greek salad cheese toastie

to make a greek salad cheese toastie:

  • 4 wholemeal pitta breads (4x HeB)
  • 8 tbsp twochubbycubs’ houmous
  • 65g reduced-fat feta cheese, crumbled (1x HeA)
  • 1 red onion
  • 1 red pepper, sliced
  • quarter of a cucumber, sliced
  • 2 tomatoes, sliced

top tips for a greek salad cheese toastie:

  • our houmous is the best you’ll ever have and it’s syn free! If you can’t be arsed you can use the shop-bought stuff, just remember to syn it. A tablespoon of reduced-fat stuff is 1½ syns)
  • make quick work of the veg with a Mandoline slicer!
  • we used pitta breads because they’re tasty but you could use your usual Healthy Extra B choice bread instead
  • we used an Optigrill to cook this, just because it’s easy and makes nice slices. You could put these under a normal grill or in a George Foreman instead
  • add olives if you want, I don’t care

to make a greek salad cheese toastie you should:

  • cut the pitta breads in half and microwave for 15 seconds to help open them up a bit
  • spread the inside of each pitta bread half with one tablespoon of the houmous, then add all the other ingredients
  • cook for a few minutes until nicely golden (see top tips above)
  • eat!

Love a good sandwich? So do we! Have a look at our other recipes below!

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January 29, 2018

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fakeaways, fast food restaurants, kebab shop, lunch, persian, poultry, recipe card, sandwiches, sauces, savoury snacks, snacks, syn free, taster ideas, thighs

syn-free chicken doner kebab wraps

Syn-free chicken doner kebab wraps! Yes! We’ve got a fantastic streak of recipes coming down the line and this is just the beginning – proper ‘naughty’ food, and yes, I cringed too writing that.

I’m not going to keep you too long, but I wanted to let you know that I’ve found a butch new past-time – boxing! Well past-time might be overselling it but we’ve just done a boxing class at boot camp and I bloody loved it. I suppose there was always a certain inevitability that I’d enjoy being pummelled in the ring by someone more tattoo than man but still. N0, none of that business, just a few boxing moves in the darkness.

One thing that it brought to light was how terrible I am at throwing a punch – but see, I’m a lover, not a fighter. I prefer to cuddle, but that’s frowned upon, especially when everyone is sweaty. When it was my turn to be the ‘puncher’ I really struggled to work out the technique until, miraculously, that annoying little ‘What’s A Computer?’ shitrat’s face appeared on the pads in front of me and I absolutely leathered them. It felt great! All that anger being released in a safe and controlled fashion, rather than coming out in the form of the spittle dripping down my windscreen. In my head I felt like Conor McGregor, but I’m sure in the harsh light of the gym I was more John Prescott when he got hit by an egg.

I could have cheerfully carried on punching but we had to switch roles (it’s OK, I’m gay, it’s a routine part of our existence: sometimes you’re Jim Henson, sometimes you’re Kermit) and it was my turn to block the punches. That’s fine when it’s Paul and his brittle wrists but when you’ve got people with arms like oil pipelines, it becomes terrifying. All I’m saying is that it’s probably quite hard for the leader to keep up the macho, aggressive atmosphere when you’ve got a big fat mincer shrieking ‘mind me teeth! MIND ME TEEEEEETH‘. Aaaah, good times.

There is a downside to the whole experience – slipping on a pair of communal gloves that have been used for eight classes previously that day…was grim. I felt like I was fisting an especially lubed bumhole. Now: I’m going to tell you something but because it’s super rude, I’m going to a) hide it in white text so you’ll need to highlight it and b) suggest that anyone prudish scrolls to the next paragraph. Don’t say you weren’t warned!

Wondering how I know what fisting someone feels like? Because I did it accidentally. I had met someone for – let’s not be polite here – casual sex (long before I met Paul) and one aspect of gay sex is that usually, you’ve got to apply a fair bit of lube. That’s fine, I was oiling his keyhole when he pushed back without warning, sending my whole fist and half my forearm up his arse, the way a vet does to a cow when he’s trying to deliver a difficult calf. He didn’t even flinch. I’m not into this at all, but what the hell do you do in that situation? It didn’t so much kill my mood as tear it wide open and leave it gaping. I pulled out my fist, checked I still had my ring on (he didn’t) and apologised profusely. He was fine about it, but there was no fucking way I was following it up – I’ve got nowt to be ashamed of, but I’d hate to meet the man who can compete with the girth of his own balled-up fist. I made an excuse (my arm looks like a giant fizzy cola bottle, THANKS) and legged it. 

Legend has it that if you listen carefully, in the right conditions, you can actually hear Ben from Hartlepool’s arse whistling in the breeze even now.

You’re back! We’re going to buy our own set and one of those wee mannequins that you can punch about the room without fear of being sent to jail. I might stick Little Mo’s face on it from Eastenders and pretend I’m Trevor. Man, I used to have such a thing for him, which I know is terrible: he was a monster, but I wouldn’t mind being face-down in his gravy, I can promise you.

Anyway, on that charming note, to the recipe! We’ve adapted this from recipetineats which is a fantastic site – if you haven’t visited yet go there now!

chicken doner kebab wraps

chicken doner kebab wraps

 to make chicken doner kebab wraps you will need:

  • 8 chicken thighs, boneless and skinless
  • half a red cabbage, finely sliced
  • half an iceberg lettuce, chopped
  • 1 red onion, sliced
  • 1 tbsp tabasco sauce (or any hot sauce)
  • 4 WeightWatchers low fat white wraps (4x HeB)

for the marinade

  • 250g fat-free natural yoghurt
  • 3 garlic cloves, minced
  • 1½ tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper (or hot chilli powder)
  • 1½ tsp onion granules
  • ½ tsp black pepper
  • 2½ tbsp tomato puree
  • 1½ tsp salt
  • 1 tbsp lemon juice

for the yoghurt and mint sauce

  • 100g fat-free natural yoghurt
  • 2 cloves of garlic, minced
  • 1 tsp mint sauce

top tips for chicken doner kebab wraps

  • we had lettuce, cabbage, onion and tabasco sauce in our kebab but you can have whatever you like!
  • cooking in the oven will give you the best results but if you can’t be arsed you can also do them under the grill – just be careful they don’t burn and make sure they’re cooked in the middle
  • a Tefal Optigrill will also make light work of this – just press the ‘Chicken’ button and cook until the light is yellow/orange, turning once or twice halfway through
  • you can help keep the chicken moist by spraying with a bit of oil before it goes in the oven, and just before you turn them halfway through. Frylight tastes rank, get one of these instead and go for a proper tasty mist, with real oil!
  • you really want chicken thighs for this one – you could use breasts, but they might go a bit dry
  • don’t be shy when stuffing your wrap – you’ll probably have quite a bit of meat left over – this makes LOADS

to make chicken doner kebab wraps you should:

  • in a large bowl mix together all of the marinade ingredients
  • add the chicken and mix to coat well
  • cover the bowl in cling film and leave to marinade in the fridge for at least 3 hours, or ideally overnight
  • in another bowl, mix together the sauce ingredients and leave in the fridge until you need it
  • preheat the oven to 220°c
  • find a baking tray that’s the right size so that you can sit the skewers for the next bit on either side – a pyrex dish is perfect for this
  • remove the chicken thighs from the marinade and divide into two piles
  • fold the chicken thighs over and push onto two parallel skewers – think about those horrible ice lollies you had with two sticks – that’s the kind of thing you’re after. use two skewers for each pile, so you’ll end up with two big kebabs
  • sit the ends of the skewers on the edge of the dish so that the meat doesn’t touch the bottom – you don’t want to lose any of that tasty marinade!
  • bake in the oven for 35 minutes, then turn and bake for another twenty minutes
  • remove from the oven and then carefully stand them up on a chopping board, and slice thinly
  • open up a wrap and fill with your chosen toppings
  • add the chicken, drizzle over any sauces, fold over the wrap and eat
  • make it tastier by toasting the wrap first in a griddle pan or Optigrill!

Or, to put it simply: marinade your chicken, skewer it and cook it in the oven – easy.

That’s a wrap! Oh noes, my sides. If you love wraps as much as we do, have a look at some of our other recipes!

Enjoy!

J

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December 12, 2017

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fakeaways, greek, low syn, lunch, recipe card, sandwiches, savoury snacks, snacks, taster ideas, vegetarian

christmas clear out: stuffed greek wraps

Stuffed Greek wraps in but a moment. Are you missing us? Like the desert misses the rain? Well, don’t worry, we’ll be back soon, but in the meantime our Christmas clear out continues ahead of next year! Lots of random recipes that we’ve never had the time to post are here for your viewing pleasure with the added bonus of minimal to non-existent guff before the recipes! You can customise these however you want but I was inspired by spanakopita, which is my favourite Greek dish after the hairy-necked beast who runs the Greek salad shop in Newcastle. Oh my: he could certainly invade my Ottoman area, am I right ladies? Makes enough for four.

stuffed greek wraps

to make stuffed greek wraps you will need:

  • 4 Weight Watchers white wraps (4x HeB)
  • 200g spinach
  • 2 spring onions, finely chopped
  • 65g reduced-fat feta cheese, crumbled (1x HeA)
  • 25g sun-dried tomatoes, chopped (1.5 syns – soak in hot water for 20 minutes to plump them up. The ones in oil are higher in syns so be sure to check if you’re using those instead)

for the tzatziki

to make stuffed greek wraps you should:

  • mix together all of the tzatziki ingredients in a bowl, and leave in the fridge while you do the rest
  • next, chuck the spinach in a large pan with a few drops of water and cook over a medium-high heat until wilted (or bung it in the microwave)
  • squeeze out as much of the water as you can – I find the best way is to let it cool and then wring it like a wet cloth
  • mix together the spinach with the chopped tomatoes, feta, and spring onions
  • heat a frying pan over a medium high heat and spray in a little oil (don’t let Frylight ruin your pans – get one of these!)
  • spread half of the spinach mixture over a wrap and top with another plain one – do the same again for the other and press down a little bit
  • cook for a couple of minutes, turn the edge over every now and again to make sure it isn’t burning. once it’s nice and golden carefully flip and cook the other side. do the same again with the other one
  • cut into quarters and eat! Remember, two quarters is your HEB choice as that’s a whole wrap.

Serve it with the greek potato hash from yesterday and you’ll be cooking with gas!

Hanging out your arse? Don’t worry – we’ll look after you. Click one of the buttons below to get your mitts on more of our delicious recipes!

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J

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December 2, 2017

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bacon, breast, british, fakeaways, fast food restaurants, low syn, lunch, pork, poultry, recipe card, sandwiches, savoury snacks, snacks, taster ideas

introducing the low-syn Greggs style festive bake

Oh god, we’ve succumbed. We’re giving in to the tidal wave of barely-literate posts about using Weight Watchers wraps for all sorts of things, from Cornish pasties to incontinence knickers, and making our own recipe for the Greggs festive bake. Well: a Slimming World friendly take on it. If you’re not familiar with what a Greggs festive bake is, let me clarify for you: it’s what mothers who are more earring than human push into their toddler’s mouths instead of a sausage roll at Christmas-time. You’ve got to make an effort for the bairns, after all. If that analogy is a little too mean-spirited for you, swap it out for this one: Greggs is responsible for at least 93% of the crumbs you see stuck in the corner of Northern folks’ mouths. Barely a sentence can be finished in Newcastle without someone opening their mouth and:

  • Greggs opening a new shop in there; or
  • half a stottie falling out.

To put that into perspective, there’s over 29 Greggs stores in Newcastle alone. Hell, there’s even an outlet shop on the West Road that sells their leftover stock off cheaply. I mean, that’s commitment to earning a crust, no?

Anyway, the Festive Bake – a combination of stuffing, chicken, cranberry, pastry, heart disease and I think onion, superheated until it is hotter than the surface of the sun – causes much excitement up here. People talk about the arrival of the festive bake as if it’s the second coming of Jesus – my facebook is awash with people getting a froth on when they go on sale because it heralds the arrival of Christmas. We don’t buy into it – no disrespect to Greggs, but I refuse to go in since they stopped keeping things warm.

Nevertheless, we’re all about giving you what you want, so please, find the recipe below. Before we get to that, though, I wanted to draw your attention to this:

We absolutely nailed it – our revised target was £3,000, and we’ve done it – if we can get it up to £3,200 that means that, with Gift Aid, we’re donating £4,000 to a charity that means the world to us! If you can find a spare quid to donate, please do! As an addendum to that plea, just a word of FUCK YOU to the person who left us a comment bemoaning that we are asking for money. You don’t need to donate, you don’t need to share, you don’t need to do diddly-squat – but we’re not getting a penny of this money, we’re not doing it for us, and anyway, it’s our blog. If you have a problem with the infrequent (and only temporary) Christmas charity requests, you can kiss the most tainted part of my ring! We’re never going to apologise for doing good.

Anyway, hush. No negativity! The recipe makes enough for four.

to make a Greggs style festive bake, you’ll need:

  • two big fat chicken breasts;
  • a nice pack of bacon medallions;
  • one big fat white onion;
  • 330g of Philadelphia lightest (3x HEA) (you might want to use Quark, but please, have some dignity)
  • 4x Weight Watchers white wraps – can’t find them in the shops? No need for tears: just swap out for wraps of near enough the same nutritional content – 1 wrap is a HEB choice
  • 1 tsp dried sage if you’re common, or, if you’re as bent as a butcher’s hook like me and have a herb garden, a few leaves of fresh sage
  • 1 tsp of garlic powder
  • 2 tbsp of cranberry sauce (we use the Tesco Finest cranberry because we’re classy, which works out at 4 syns)
  • Paxo stuffing mix – we use 25g of made-up stuffing in this recipe – to be honest, with the added sage, you could cheerfully leave it out, but we’re all about being authentic – 25g is 1.5 syns

So, assuming I haven’t had a mild brain injury, that works out at 5.5 syns. For the sake of argument, we’ll call the bakes 1.5 syns and get on with it.

If you need a good deal on chicken or bacon, our Musclefood deal allows you to create your own hamper – no more packages with stuff you don’t want to eat, like bumholes or lamb. Come, take a look: it’ll open in a new window.

to make a Greggs style festive bake, you should:

  • oven on to 190 degrees, please
  • dice up the chicken, bacon, onion and fingertips – you want everything roughly the same size
  • can’t be arsed with all that knife work – then throw it all in a blender and roughly pulse – you want uniformity, you do not want a puree
  • squirt a few squirts of oil into a hot pan – use Frylight if you must, but honestly, you’re better off using Castrol 4-Stroke than that muck
  • cook everything off, adding the garlic and sage as it heats through, until the chicken is cooked, the onion softened and the bacon a bit crispy
    • if you’re using fresh sage, just chuck the leaves in whole but remember to take them out before you stuff the pasties
  • once all is cooked, stir in the Philadelphia, plenty of salt and pepper, stuffing (if using) and cranberry sauce on a low heat – it’ll soften down and bring everything together – maybe add a touch of chicken stock if you think things are a bit claggy,
  • allow to cool – we actually put ours in the fridge overnight to settle but that’s not necessary
  • stuff your wrap: put the wrap in front of you, place the filling in a rectangle in the middle, then fold in your flaps so the meat doesn’t fall out
  • brush with egg or milk, top with some black pepper and if you’re feeling saucy, a grating of Parmesan, throw them onto a non-stick baking tray then stick in the oven to cook for maybe 25 minutes – keep an eye on them to make sure they don’t burn
  • serve with an ambulance on stand-by

Delicious! These freeze really well too!

Don’t forget you can share our recipes by clicking on the buttons at the bottom of the page, and, if you need more ideas, you’ll find them right here:

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J

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November 19, 2017

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american, breakfast, british, fakeaways, fast food restaurants, low syn, recipe card, sandwiches, sausages, savoury snacks, snacks, taster ideas, vegetarian

sausage, egg and cheesy hash brown breakfast stacks

You’re here for the sausage, egg and cheesy hash brown breakfast stacks, aren’t you? Who could blame you – they’re quite something, though I feel bad luring you in for such a simple recipe.

But first (isn’t there an always a but first with us…actually, not always, sometimes I’ll start by working the balls) I wanted to follow up my last blog post, which dealt with the nasty side of the Internet and the disadvantages of giving chavs a keyboard that isn’t connected to a Speak ‘n’ Spell. No sooner had I put up a 1,500 word moan about the idiots kicking off at Tesco then something lovely happened. Allow me to explain, first with a wee picture…

I know, right? I ought to work for Saatchi and Saatchi, not least because think of all that delicious food Nigella would have cooked me over the years. I’m gayer than cum on a moustache but you better believe I’d happily spend my life with Ms Lawson. Any women who will cheerfully fry a sandwich in butter in her best dressing gown is a keeper, surely?

Can you remember last year when we asked you all to send us a Christmas card? Boy, did you come through for us – we received cards from all around the world and for once, the postman wasn’t being euphemistic when he came to our slot and emptied his bulging sack. Oh stop it: I know, it’s like Julian Clary is guest-writing the blog tonight. I think the grand total was over 1,500 and we read each and every one, not least because we thought you may have squirrelled away a fiver or two in there. It was great fun and we planned to do it again but, in a rare moment of genius, Paul suggested we raise money for our local cat and dog shelter, Bryson’s.

How could I resist? So we stuck our donation request online and within 36 hours, we’d managed to raise £1,300 – it now stands at £1,500! Pretty incredible and we couldn’t be more chuffed. Bryson’s are an amazing little shelter up in Gateshead who take in all manner of waifs and strays and never put a well animal to sleep – if they can’t find a home for them, it doesn’t matter, they’ll stay at Bryson’s until the end. Their staff was dedicated, kind volunteers and look, we can’t say enough about them: anyone who lets us two come in and cuddle their cats can’t be anything but amazing. You can read up on what they do here

Now – if you can, we would love it forever if you could help us. If things are tight then of course don’t worry, but if you’ve enjoyed our recipe, nonsense, videos, posters and other flimflam throughout the year, could we beg the tiniest favour and ask for a donation? We’ve stuck £100 in from the two of us – we’d absolutely love to get it up to £2,000 – and maybe more! We just think this will make a difference more than Christmas cards ever could. If you don’t want to donate, no problem – please don’t think less of us for asking – but if you do, here’s the link (it’ll open in a new window!):

https://www.justgiving.com/fundraising/twochubbycubs

How lovely! Remember, we’re not asking you to donate loads – just what you can, the cost of a Christmas card!

Now, to sweeten the deal a bit, we’ve done a rare video for you. It’s a recipe for syn-free brownies – you won’t believe how easy they are to make with just a few small substitutions and swaps. Naturally, we’ve put our spin on things. Enjoy!

Ha! Now, finally, let’s do the recipe, such as it is…this makes enough for two ‘stacks’.

cheesy hash brown

cheesy hash brown

to make sausage, egg and cheesy hash brown breakfast stacks, you’ll need:

  • Kingsmill wholemeal bread thins (1 x HEB per thin)
  • two good eggs
  • a potato
  • Quorn sausage patties (0.5 syn each), or cook some pork sausages and slice in half lengthways
  • 60g of mature cheese (2 x HEA)
  • 1 tablespoon of oil (we used chilli oil because we like it hot!) (makes about five, so let’s call it a syn each)

I know there’ll be folks out there now not bothering with the recipe because it uses six syns of oil (1 tablespoon) – reconsider. The oil binds the potato and makes it like a proper hash brown. You could make your own vibrator from filling a cigar tube with bees, doesn’t mean you should. Spend the syns!

to make sausage, egg and cheesy hash brown breakfast stacks, you should:

  • hashbrowns are a doodle – grate your potato and then squeeze the living hell out of it – you want the shredded potato to be as dry as an old bajingo – then mix in the tablespoon of oil and the grated cheese, add a tonne of black pepper and a bit of salt, then press into yorkshire pudding or muffin trays – really pack it in mind you – then bung them in the oven for about 30 minutes to crisp up and brown – this actually ended up making about 5 hash-browns so keep any spare for eating later
  • it’s OK – I laughed at the concept of spare food too
  • then…well, really not sure what there is to say for the rest – grill your sausage patties and fry the eggs
  • we use a chef’s ring (he doesn’t mind, we buy him a drink after) to keep the eggs nice and round but really, you don’t need to do so
  • we use the same ring to cut a circle out of the thins but you know, why waste the extra bread? Just whack it in
  • serve with a disc on the bottom, hash brown, sausage and egg, then disc on top

If you’re one of these people who can’t fry an egg, worry not – it’s easy. Hot pan, few sprays of olive oil, crack the egg in and shape it a bit with a spatula – pop the lid on the pan once everything has started to firm up and it’ll cook nicely in the steam. Fresh eggs help. We get our eggs from my mother – you’d think she would have stopped laying them now she’s approaching 94 but hey.

Want more breakfast ideas? But of course you do. Click the buttons below.

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Enjoy! And please, give what you can – we really will love you forever.

J

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November 1, 2017

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six slimming world sandwich fillings

Now, it’s been a while since we did a load of recipes on one post, and, although you might think that this is a holiday blog dotted with the odd moan about Mullers, we’re a recipe blog first of all! So, here’s a helpful wee post of Slimming World sandwich fillings that frankly wouldn’t justify a post of their own. Sandwiches are the one thing I truly miss on Slimming World – that and not measuring my worth by mass-produced shiny weight-loss stickers.

These fillings, with the addition of chopped lettuce, veg or whatever the hell you want, make for great fillings for wraps and bread. But, as you know, we’re huge fans of the broghie here – 1 syn each, they’re like giant crackers which act as the perfect platform for whatever nonsense you want to top them with. I’d rather have four of these buggers for four syns than blow it all on a sandwich. You can buy them in Iceland across the country, so no excuses! But, no time for flim-flam, let’s go to the recipes…

egg and cress – syn free

  • pretty simple, this one – boil an egg for ten minutes, peel, mash with a fork and mix with 2 tablespoon of natural yoghurt, with plenty of salt and pepper and, if you’re feeling sexy, add a dash of mustard

chinese chicken – 1.5 syns for the lot

  • make the pulled chicken by sticking four chicken breasts in a slow cooker overnight with 250ml of stock, or even better, put them in an Instant Pot with 250ml of water, cook on high pressure for 12 minutes and then shred – easy!
  • once cool, mix with 2 tablespoons of hoisin sauce and 2 tablespoons of natural yoghurt and a tiny bit of five-spice, together with cubed cucumber (not the seeds, use the flesh) and sliced spring onion – easy!

ham and pease pudding – syn free

  • spread pease pudding onto your bread, broghie or wrap and layer with slices of wafer thin ham and tomato – yeah, not much to this one, but I just want to put a special plea out there that if you haven’t tried pease pudding, give it a go. Yeah, it looks like baby poo, but it tastes damn fine

cheese savoury – syn free

  • to make enough for two, mix together your HEA of Red Leicester (30g) with their HEA of 40g extra mature lighter cheddar, add thinly sliced red onion, cubed pepper with enough fat-free natural yoghurt to bind it together

beef with red onion and mustard – barely a syn

  • layer slices of beef (or you could use leftover pulled beef from our amazing bloody mary beef) with thinly sliced red onions, mini gherkins and 1 tsp American style mustard (1 tbsp, if you bother synning it)

houmous and crunchy veg – syn free

use one of our delicious syn-free houmous recipes and top with chopped onion and chopped peppers

How easy was all that? If you’re wondering, they’re Le Creuset plates, from Amazon. Hope you enjoyed. One other bit of housekeeping – see that row of buttons below? They’re share buttons – share all over!

J

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September 3, 2017

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oh so fancy Slimming World prawn cocktail wraps

Expecting fancy Slimming World prawn cocktail wraps? But of course you are – who wouldn’t? It’s a rare recipe of ours that uses seafood AND gasp, barricade your front door, we’re also using avocado. You’ll get people who refuse to syn avocado – we’re two of them, actually – but I’ve counted the syns on here for ease.

Now, because we’re trying to make it easier for folks who just want to go straight to the recipe and avoid all the (hopefully) funny bits, we’re including a button on the longer entries to make it easier for you. If you just want the recipe, go ahead and click on the OLD BAG and you’ll be taken straight there.

Pfft, what a poor sport! Right, let’s crack on with our holiday at home in Newcastle! Last time you we were us we were full of food and ale from The Tyne Pub. The day continues…

 

part one | part two | part three | part four

Full as a bull’s bum and more than a little tipsy, we careered gently into the road and along the quayside to the Baltic, a world-class art gallery built inside an old flour factory.

You may recall that neither of us put much stock in art galleries – we’re about as cultured as the fluff in your belly button – but by god we try in the hope that one day we’ll have an epiphany. A chin-stroking, soiled-corduroy wearing epiphany. It didn’t happen. There was an exhibition…in fact, fuck it, have a look for yourself:

I mean, come on – I know I’m a complete philistine but that’s just shite, isn’t it? It looks like the far reaches of a factory explosion. We wandered around, reading the placards earnestly and hmming a lot, but it was tosh. This will be the final time I ever talk about visiting a modern art gallery on here because it infuriates me. Possibly because I don’t understand, possibly because I tire of trying to wrap my head around stuff that I’m 90% sure someone has just thrown together for a bet, I don’t know. There was a room with a rock hanging from the ceiling over a balloon, supposedly to represent how frail people can bear huge burdens. Pfft. I didn’t dare stand still for too long in case people thought my frail, fat ankles, bearing a huge burden as they do, were part of the exhibition and start drawing me in watercolours. Paul blundered about grunting for a good half hour, equally as disdained as I was.

Nice views though.

 

Next on the tour of the toon was Lane 7, which is a super fancy bowling alley ever-so-beloved of every ‘inspired’ work do from Darlington to Berwick. Seriously, there was a time when if you wanted to bowl, the only chance of getting an opportunity was to train as an estate agent / lawyer / accountant / professional bumfluff moustache grower and hope to be invited to a networking event. I can’t tell you how pleased I am that I don’t need to network in my job – it’s all I can do to acknowledge my own reflection when I wash my hands after a piss. However, a new gin bar opened a year or so ago and that seems to have soaked up the ‘corporate do’ crowd, so it wasn’t too busy when we arrived.

I say not too busy, there were two hen parties in there shrieking like their dresses were on fire – and boy does that noise ricochet in a bowling alley. Bowling seemed like an unusual activity for lasses on a hen party to enjoy, not least because it’s usually later on in Newcastle when their pins get split and someone goes at them balls-deep in an alley. Anyway, they were lost in a mist of Impulse and Blue WKD and we were straight on to bowl. It’s a very sleek, very modern alley – not the usual verruca-soaked shoes and sticky floors, but rather lots of wood and lights and fanciness.

I won, as you’d expect, and to celebrate I sent Paul to the bar to get us some mystery drinks. He came back with two bottles of Hooch. Hooch! A bloody alcopop. I had to remind him that we weren’t at a school disco but actually, isn’t it weird how just one taste of something sends you back to being 13 and full of burgeoning puberty-fuelled hormones? It’s why I can’t bear the taste of communion wafer.

Anyway, all the sugar from the Hooch made Paul come back from behind (story of his life) and he took the second round. We were being tight so had only sprung for a couple of games so we had to settle it once and for all with a round of mini-golf. Happily Lane7 had not only thought of a very clever name (try writing it out and turning it upside down – won’t work if you haven’t progressed beyond bubble writing) but had also had the foresight to build a mini golf course in the basement.

We were straight down the stairs but again, I was left disappointed. Don’t get me wrong – it’s cool to have a mini-golf course to play on, but it was small and had no obstacles. Do you not understand how much I yearn to shoot in a clown’s mouth, or knock my balls around a tricky tunnel? For the thousandth time in our marriage I managed to put Paul off his stroke by fluffing an easy finish, and yet he finished victorious. I hate it when Paul wins anything, he has perfected just the right level of smugness in his ‘oh it was nothing’ face that really ires me. He knows it too, that’s what makes it worse. I choked back ten years of resentment and hatred as black as pitch and we requested an Uber back to the hotel.

I say we requested – we did, and it took the chap twenty minutes to navigate no more than 600m of road – we watched him drive up and down without stopping, turning at the top and coming back. We tried waving him down but no success. To this day we have no idea what his game was – perhaps it was like when a plane has to land with failed landing gear, he was burning off fuel to compensate for our fatness sliding in – but when he eventually turned up he didn’t have the good grace to apologise. Actually, perhaps he did apologise, I confess my Afrikaans to be somewhat lacking. It took us another twenty minutes to get to the hotel as he had no idea of the roads and seemed intent on ignoring both the sat-nav in the front and the fat-navs in the back, all of us giving gentle, strained instruction to his sweet, unopened ears. It was like being on one of those Hop-on-Hop-off buses, only with the scent of a Yankee Candle vent air-freshener burning our nostrils.

I wanted to try the Cigar Shack but Paul didn’t fancy listening to me gasping and wheezing through the night so he stamped on that idea. Doesn’t seem to mind when it’s me having to listen to him choke on his own fat-collar. Pfft. So, we napped, rutted and changed our clothes (well, you have to make an effort on holiday, no?) and set off for our final venue of the evening – The Stand Comedy Club. I’ve been before as part of a works night out and it was brilliant fun, but this was Paul’s first time. Not his first time laughing – he’s seen me naked bending down to pick up a coin off our tiled bathroom floor – but certainly his first comedy club.

The plan had always been to eat upstairs but actually, by the time I had roused Paul from the land of nod, there was no time to eat properly, so instead we got a burger that dripped all over our faces and chips to dip in our cider. We had great seats, near enough the front to see the strained smiles, far enough at the back for the comedians not to pick on us and make mean-spirited jokes about my effete mannerisms and Paul’s tits.

And oh, what a night! Perhaps we were lucky but there wasn’t a bad act out of the four that trooped on, whose name I can’t remember but whose jokes I’d steal if I thought I could get away with it. I have so much respect for anyone who can stand in front of a crowd of unfamiliar folk and make them laugh and all of the acts managed it. The guy introducing the acts has probably the hardest job of the lot given he’s got a cold audience but the whole room was awash with proper hearty laughing. The only duff note came from a young lass whose whole act consisted of trying to be kooky – there’s an awful feeling of awkwardness when jokes don’t land – but hey, she had bigger balls than me for getting up there in the first place.

Best comedian of the night was a local lad called Mike Milligan – he writes for our local Chronicle newspaper (he’s about the only one on their staff who does) and was full of local reflections delivered in a proper Geordie language. Everything sounds hilarious when it’s spoken by a Geordie – I’m surprised they haven’t thought to add a laugh-track onto episodes of Vera. Paul finds the language especially comical, presumably because he’s from Peterborough where they haven’t progressed away from grunting and crude hand gestures. If I ever need to break up with him I’ll just tell him ‘way ah’m filin’ fer a divorss ye bastard‘ in my very best ripped-off-her-tits Denise Welch voice and he’ll be slapping his knees whilst Pickfords load the telly into the lorry.

We drank loads from the cheap bar, laughed until I genuinely had chest pains, and had a great night out. If you’re looking for something different to do in Newcastle, or indeed your own city, dig out a comedy club. Everyone likes to laugh. ACTUALLY, that’s not strictly true. I invited someone I used to work with to a comedy club for a night only to be told ‘I don’t like comedy’. Ah yes, that old chestnut. Isn’t that like saying you don’t like wanking or eating? Pfft.

With aching sides and straining bladders we requested another Uber who, thankfully, knew what and where he was going – he drove that taxi like he had a bomb under the passenger seat but by god we were in the hotel and in bed in no time at all. Paul and I that is, not the Uber driver, though he did look the sort to be a rough lover and a kind cuddler. Ah well, maybe next time. Goodnight!

Right, shall we get to the wraps, eh? This makes enough for four.

fancy Slimming World prawn cocktail wraps

fancy Slimming World prawn cocktail wraps

to make fancy Slimming World prawn cocktail wraps you will need:

  • 4x Weight Watchers white wraps – or you know, use some common sense and get a similar wrap in terms of calories and fibre and you’ll be fine
  • 150g cooked prawns
  • 1 ripe avocado (14 syns)
  • 1 tbsp lemon juice
  • 1 little gem lettuce
  • 1 tbsp extra-light mayonnaise (1 syn)
  • 1 tbsp Hellman’s Tomato Sauce sweetened with Honey (½ syn, normal tomato sauce is fine – just add on an extra ½ syn)
  • half a cucumber

At the time of writing there’s a big fuss on about those wraps because by spooning corned beef and potato into them, you’ve inexplicably made a cornish pastie. If you’re struggling to find them because some biffer has put 100 packets into her trolley, just use something similar. For ease, I’m synning these at 3.5 syns a wrap, but actually about 3.75. If you’re that anal, though, re-examine your bloody life!

to make fancy Slimming World prawn cocktail wraps you should:

  • slice the avocado and scoop out all the lovely flesh, mash in a bowl and mix in the lemon juice so it doesn’t go manky
  • next, mix together the prawns, mayonnaise and tomato sauce and set aside
  • pull off the leaves from the lettuce and give a quick wash
  • slice the cucumber into ribbons using a peeler
  • assemble the wrap by spreading over a quarter of the avocado mix, topped with the prawns, and then the leaves and the cucumber

We know avocado is a controversial choice – if you want to make this skinnier, just slap on some light Philadelphia instead

Still hungry? Get clicking any of the buttons below to find more of our recipes!

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July 9, 2017

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buffalo chicken and bacon toasted cheese sandwiches

Buffalo chicken and bacon toasted cheese sandwiches. If sandwiches were gay, this one would be a powertop with a vein-cane like a draught excluder. And we’re off! BUT FIRST.

If I see one more gay pride rainbow or business logo turning rainbow-coloured, I’m going to scream. Or theatrically flounce, at the very least.

Hear me out before you start lighting the pitchforks and assembling the L.G.B.T.Q.A.I.S.P.T.S.D.R.O.F.L.B.B.C.R.A.D.I.O.O.N.E unicorns to put my windows through. I have no problem with gay pride, hell, I’ve done my bit for the gay community simply by being born and fabulous. No, it’s the fucking comments that get left by other people that do my nut in.

‘OMG WHEN CAN WE HAVE A STRAIGHT PRIDE PARADE‘ being the main one, although there’s normally a few more spelling mistakes and flecks of spittle involved. They are, almost to a point, middle-aged men or women who think they’re being original and edgy asking the same question that gets asked every single time there’s any reference to Gay Pride.

It’s such a pointless, doltish comment to make, and it’s nearly always followed up by someone you know pronounces England with three syllables saying ‘it is PC gone mad‘ or ‘BECAUSE THE WHIRLED IS HETROPHOBIC‘. It isn’t heterophobic at all – anyone can come along and support, wave a flag, have a good time. But see there’s a key difference – everyone is welcome whereas us gays, and all the various iterations that involves these days, are still excluded or prejudiced against in certain ways, both big and small.

For example, we have to really think about where we go on holiday. I’d love to go to Russia, but when you see videos of young lads being kicked, beaten and punched for being gay uploaded onto Youtube and the swill of comments underneath in support, it puts you off. Brazil sounds like a fun place to visit, but less so if you’re a transperson – then you’re running the risk of being beaten to death in the fucking street surrounded by people who won’t help you simply because you’re not some shitty version of normal. Least you’re safe in our progressive country where Pride isn’t needed – well, unless you’re getting an Uber (thrown out for being gay), or perhaps you fancy a stay in a B&B but oh wait you can’t because you’re bummers and the owners are good tolerant Christians. Need a drink to settle your nerves? Fine – but don’t go out with your lesbian friends otherwise you’ll be jumped by a gang of fifteen men who’ll knock your teeth out. That was three months ago, by the way.

Hell, I’ve told you before about my ex, haven’t I? He spent two months building up the courage to come out to his parents because he was so imbued with happiness at being in his first gay relationship and wanted to be open about it. They responded by ramming a screwdriver against his throat, telling him he was ‘wrong’ and then locking him away in his house. Imagine how fucked up that would make you feel – all because you love someone of the same gender. I know of at least two other similar stories in my circle, and I’d hazard a guess that if you asked most queer folk they’d have a similar ‘cheery’ story. Do you think there are many young teenage straight lads out there who agonise for months – years even – about telling their dad they love a girl? Do you reckon the streets are awash with straight people holding hands and being told by perfect strangers that they’re sick, immoral, nasty or perverted? Nope.

That’s why Pride is needed: the more something is celebrated, the more something is held up as a perfectly acceptable way of living life, the less of an issue it becomes. Your ‘straight pride’ is every fucking day that you go through without some judgement being cast on how you live your life.

I’m amazingly lucky – I have fantastic parents who have been nothing but supportive right from the get-go and as a result, I’ve always felt comfortable talking to them about anything. You don’t understand what a difference that makes – imagine being unable to talk to your parents about who you love or what you’re confused about. Imagine what it must feel like to know they think of you as a disappointment or less of a person just because of a biological setting no more able to change than your eye-colour or your skin tone. Paul has the same, sort-of – his dad was marvellous about it and his mum made retching noises and ignored him for a few weeks, but she’s alright now, even if I might as well not exist for all the interest she shows in our life. I remember a few weeks after I came out to my mother (she may have been drunk, it was just after I got in from school) telling me that if I needed lubricant or condoms I ought to tell her and she’d buy some and leave it outside my bedroom, like I was ordering the express breakfast in a Travelodge. I didn’t have the heart to tell her at that point that me and my ‘good friend’ who would stay over for weeks at a time were already merrily boffing away and we would go through condoms like an Amsterdam hooker.

Anyway, it’s not all bad. Paul and I were discussing only the other day how far things have come for us (usually the wall behind the bed, thank God for wipe-clean Dulux Endurance paint, that’s all I can say) and how easier it is for us to be gay. Not many people bat an eyelid when I introduce him as my husband, although there’s always a few startled gasps that so much beauty shouldn’t be in one room together lest we collapse in on ourselves like a rainbow-black-hole. There’s the option to tick civil partnered on every form and most places will refer to him as my husband rather than ‘my friend’. Even my nana, back when she wasn’t ash, embraced us as a couple, only stopping occasionally to ask who was the woman. The answer of course being Paul, because he does the dishes, makes the dinner and iron the clothes, if he doesn’t want two black eyes and his pin money taken away.

Enjoy Pride, folks. But more importantly, enjoy your life, however you choose to live it, and don’t stop to give a second thought to a single person who thinks any less of you based on who you love. They’re the ones who’ll end up alone. Frightened, alone and looking back at a life filled with hatred and bile and realising they’ve wasted it, and the only thing waiting for them is blackness and fear.

I saw on a t-shirt the very thing I’m trying to say but encapsulated in only two sentences, rather than the usual 1,000 word burble you get from me.

Gay Pride was not born of a need to celebrate being gay, but our right to exist without persecution. So instead of wondering why there isn’t a straight pride movement, be thankful you don’t need one.

Oooh, get her.

Right, now, I was going to do a rainbow recipe, but I can’t be arsed. You’ve had a ranty polemic instead, be happy. No, instead, I’m going to introduce you to one hell of a dirty treat – amazing buffalo chicken and bacon toasted cheese sandwiches – yes, you’ll need a syn, but then what do you expect from two sinful gays?

buffalo chicken and bacon toasted cheese sandwiches

This makes four sandwiches! FOUR! Scale back if you need to. We used our Optigrill for this recipe and it worked a charm, but it can be done just as easy under the grill or on a George Foreman. No expensive kit needed. Though, it makes it easier. If you’ve bought an Optigrill on our recommendation, have a look at our other recipes:

to make buffalo chicken and bacon toasted cheese sandwiches you will need:

  • 2 chicken breasts
  • 8 slices bacon medallions
  • 8 slices wholemeal bread (this’ll be your Healthy Extra B choice)
  • 135ml Frank’s Hot Buffalo Sauce (1.5 syns)
  • 50g Philadelphia Lightest (2 syns)
  • 2 spring onions, sliced
  • 80g reduced-fat red Leicester cheese, grated (2x HeA choices, so half an A choice each)
  • 4 eggs, beaten
  • salt
  • pepper

If you’re looking for a decent place to buy chicken and bacon, you can build them into your own slimming hamper at Musclefood! Come take a look at our hampers or build your own. No longer do you need to suffer with breasts that turn into prawns once all the water has leaked out and bacon with less meat than a sparrow’s knee!

to make buffalo chicken and bacon toasted cheese sandwiches you should:

  • we used the Optigrill for this recipe and it was champion but you can use just a normal grill or a George Foreman and it’ll still be as good. first, cook the chicken:
    • on the Optigrill, press the Chicken button, wait for it to heat up, slap the chicken on and wait til it’s done, then set aside
    • otherwise, heat the grill to medium-high and cook the chicken until done, then set aside
  • next, cook the bacon – same deal as before:
    • on the Optigrill, press the Bacon button, wait for it to heat up and chuck on the rashers – it’s that easy. You want them to be quite crispy
    • otherwise, put the bacon under the grill and cook until crispy
  • pour the Frank’s into a large bowl and microwave for thirty seconds
  • stir in the grated cheese and philly, it should melt a bit but if not don’t worry about it
  • next, shred the chicken breasts by pulling apart with two forks, it doesn’t need to be perfect, just get it ripped up
  • add the chicken, sliced spring onions, salt and pepper to the bowl and mix in well
  • dip the slices of bread into the egg and ensure it’s well coated and gloopy
  • top four slices of the eggy bread with the cheesy-chicken mixture, topping with two slices of bacon and then the other slices
  • next, finish off the sandwiches:
    • press the Manual button on the Optigrill and select Red, when it’s heated add the sandwiches to the plates and close the lid until nicely cooked and the cheese is melting out the sides – about 2-3 minutes
    • otherwise, heat a large frying pan over a high heat and cook the sandwiches one-by-one for about three minutes per side, flipping halfway through
  • inhale it

Come on, get this made. Get it made and enjoy it like life! Want more ideas? Click the buttons below!

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July 4, 2017

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steak, feta and veg wraps – more lunch ideas

I know, wraps again. This blog has more terrifying wraps than a Madonna comeback album, though I flash my fadge in skintight leggings far less than that old bugger does. But listen, there’s method in my madness – I thought that saying as you might have went and bought a packet of wraps to make the last delicious recipe, you might have some left over, and so, here we are. At least I’ve saved you the ignominy of coming up with some dire alternative use for your spare wraps like the barely-breathing idiots who write into those lifestyle magazine Top Tips pages.

Case in point, I once saw someone who had unspooled a load of VHS tapes, taken the ribbon out and hung them in her doorway like those multi-coloured strips of plastic you used to see in poor people’s houses to keep the smell of chip fat out of their living room. Nothing says glamour like trying to serve a tray of Findus Crispy Pancakes through a mouthful of TDK 240. Actually, much to my eternal chagrin, I’m sure one of my grandmothers had this in her kitchen until the end of a Superking Yardstick Ultra caught the plastic and set it away.

Actually, there was one worse than that – I might have mentioned it before so longtime readers give yourself a minute – pick your teeth, flick your bean, sing a song – but someone had actually taken the time and effort to write in and explain that when they had tired of having a beer fridge (I mean there’s your first clue as to the type of person writing in) in their living room, they had taken the plug off it and affixed it to their bathroom wall. Why? Who knows. Who thinks that a big nicotine-yellow FOSTERS fridge hanging above their hundreds of half-empty bottles of Tresemme is just the place to keep their tampons and bog roll? I mean honestly.

And, oh god, there’s more – this is like picking a scab. I wanted to find you a picture of the fridge on the wall and I happened across an absolute belter – some dreary bugger who makes his own jigsaws by shredding family photos and putting them back together. I don’t know about you, but I don’t get much joy about the thought of seeing my poor mother descending through the shredder and then trying to sort her fizzog from my bank statements. What possesses people?

Anyway, just a quick post tonight, not least because I’m absolutely itching to get in the bath with my Chat Fame and Fortune magazine and find out what Devinaha from Runcorn’s knicker-stains says about her upcoming future.

to make steak, feta and veg wraps you will need:

To make steak, feta and veg wraps you should:

  • mix together the red wine vinegar, salt, pepper, parsley and oregano and pour over the steaks, coating them well
  • mix together the yoghurt, lemon juice, cucumber and mint sauce and pop in the fridge
  • next – prepare the meat and veg – we used an Optigrill for this bit and it was cracking! Just slap it on and go, and you can even chuck it in the dishwasher afterwards. You can of course use a normal grill and a pan and it’ll still be dead tasty
    • if you’re using the Optigrill, simply press the manual button, set to Red, preheat and then add the peppers and courgette and cook for about 5 minutes. Then, press the steak button, slap the meat on and cook to your liking, remove to a plate and then slice
    • if you’re using the grill, heat to medium-high and spread the vegetables out on a tray, cook for about 5 minutes each side, turning frequently. Then, preheat a large frying pan over a medium-high heat and cook the steak for about 3-4 minutes each side, remove to a plate and then slice
  • take a wrap and layer with the yoghurt dressing, steak, courgettes, peppers and feta and fold up, and repeat for the other four
  • enjoy!

Yamas! Fancy more tasty recipes? You’ll get a tonne of them just by clicking one of the buttons below for whatever tickles your fancy!

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