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Disclaimer
Beverley has prepared the content of Bev's World irresponsibly and carelessly. She therefore disclaims all warranties, express or implied, as to the accuracy, originality or completeness of the drivel presented on this blog or on other linked websites or on any subsequent links. She vehemently denies that the information may be relied upon for any reason. Beverley shall not be liable for inflicting laughter, shame, disgust, torrents of tears and the eventual desiccation or crashing boredom on readers.

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Sunday, 22 April 2018

£2,600 - just WOW!


22nd April 2018
I can do things you cannot, you can do this I cannot; together we can do great things!


£2,600

That’s how much can be raised when BeYOUtiful people come together to support a cause, I’m blessed to have these incredible individuals in my life and a big thank you to each and every one of them that helped us raise this money for the Stroke Association, just absolutely wonderful.  Oh, and good luck to Karen and Pam who are running today in their 5k, hope it’s not too hot for you.   Thank you again to my members who couldn’t be there yesterday who I’ve seen have donated via the justgiving page https://www.justgiving.com/fundraising/karen-green33 they’ve raised another £827 on there which again is amazing and a few hundred of that was from my meetings too, brilliant just brilliant you all are.

The cakes that were baked were something to behold, so much time and effort gone into it, all that hard work and organising that goes on behind the scenes is what makes it all possible, how lucky am I to know such people that will do these good deeds without any fuss or need for glory. Grateful and humble I am.

The photos are here, although to be honest we were too busy having a lovely morning to take many. https://www.facebook.com/bevww/media_set?set=a.10155953889975862.1073741955.595730861&type=3

The Battenburg made by the very lovely Jane Banks was super popular and voted best cake by a good few, I myself don’t like almond flavouring or marzipan, it appears Battenburg is the marmite of cakes, it divides a crowd, isn’t it funny how some foods do that, you either love or hate them.  I had my obligatory lidl jam doughnut, they’re so good, although I was told yesterday Morrison’s are better, so I’ll need to judge that for myself.

My sister made her very popular savoury flapjacks, I was asked to get the ingredients, here you go;

Savoury Flapjacks
46SP total, slice size dependant, but 12 slices would be 4SP a slice
Using lighter cheddar it would be 3SP a slice or using protein cheese only 2SP a slice

150g rolled oats (16SP)
175g carrots, finely grated
175g cheese, grated (28SP)
(you could use light cheddar for 19SP or try protein cheese for 3SP)
1 egg beaten
Pinch of mixed dried or fresh herbs
Small knob butter (2SP)
Salt & pepper

Preheat oven to 180°C/Gas 4. In a bowl mix the oats, carrots, cheese, egg and herbs well. Season and press into a 20cm square flapjack tin that you have base lined with baking parchment. Dot the butter on top. Bake for 25 minutes in the oven until set and browned.

Anne uses Italian herbs and chilli flakes.

These are great in your lunch box or for a picnic, the other thing that would be great for that is the lentil bake, here’s a reminder of that recipe.

Curried Lentil Bake
Feeds 12, 1SP a slice. 12SP total

Prep Time 10 minutes
Cook Time 1 hour

1 tbsp oil (4SP)
1 onion (finely chopped)
1/2 tsp finely chopped garlic
1 celery stalk (finely chopped)
2 medium carrots (finely chopped)
1 tbsp mild curry powder
1 cup red split lentils
2 1/3 cups (580ml) vegetable stock
1 sweet potato (cut into approx. 1 cm cubes) (8SP)
1/2 cup (70g) frozen peas
3 eggs (lightly beaten)

1.   Pre heat oven to 180C/350F/Gas4
2.   Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
3.   Add the curry powder and cook for a further minute
4.   Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
5.   Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)
6.   Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined.
7.   Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5")
8.   Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.
9.   Slice and serve.
Now to enjoy a day of rest, whatever you have planned enjoy, I’ve got my crochet hook and all is good. The housework can wait another day!

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