Butterscotch Pudding

I just had my first “speed workout” since the 17^th of December…It was only 35min with 15min of Fartlek but it was the highlight of the year so far. I felt surprisingly good so I am bloody happy. Nothing felt out of the ordinary so I think I am finally getting to the point where I can train properly, after my 60min on Saturday and then today things are looking up. The picture is me trying to fly while I was back home over summer break, I am fizzing about going home. I really need to get a new camera so I can post some pictures of what I make.

I have been wanting Butter Scotch pudding for ages now and I finally got around to attempting it. I couldn’t find a recipe like mum used to use which was a pity, instead I made my version of ginger cake and covered that in a butter scotch sauce I made. I got the recipe for the sauce from here, I used the recipe in as much as I used the same ingredients and process.

For the Ginger Cake:

Rye Flour

Oat Flour

Baking Soda

Baking Powder

Ginger Powder

Salt

Dark Molasses

Egg

Water

It’s a bloody basic thing to make to be honest; you just put enough of everything into a bowl to get a classic cake batter and adjust to taste. If you’re going to make lots of sauce I wouldn’t advise making it very sweet, mine was almost savory and it complimented the sauces sweet taste. I threw everything together then put it in the oven at 180C for about 25min, use the knife coming out clean trick.

Whilst the cake was cooking I made the sauce, all it needs is brown sugar, cream, and butter. I pretty much melted some butter over a low heat then added some cream and brown sugar. I started out with too little sugar but adjusted it judging by taste and also the colour. Once the sugar had dissolved I turned up the heat and let it simmer, stirring often, until it started to thicken. I wanted a quite runny sauce so I turned it off after it had only just started to properly thicken.

Once the cake had cooled a bit I took it out of the tin, put it on a plate and then to serve I drizzled the sauce over the top. Served warm out of the oven this is an immaculate pudding. The cake recipe doesn’t have much fat in it so it will go dry quickly (I am guessing) if you try this serve it warm from the oven.

Cake + 50min = Happy

I am pretty stoked, I am now almost back to training properly. I have been unable to run all year up until a few weeks back. I am now in my 3rd week of running and have been running for up to 50min a day. My Coach, Robert Vaughn, is planning to get me to step up to 60min next week then if all goes well into some proper training.

This has to be the most excited I have been in a long time. For me not being able to run is like not being able to breathe, it is what I do. I am fizzing in anticipation of a hit out on the Track. I am going to end up red shirting Outdoor as well as Indoor, but hopefully I will manage to get in a few races before I head back home to NZ for Summer. Heres hoping I will be tearing it up like Willis and Mottram at the Mayoral Mile (photo.)

I am making a Carrot Cake at the moment. I am not too sure how it will turn out.

The ingredients were:Rye Flour, Oat Flour, Baking Soda, Honey, Ginger Powder, Dark Mollasses, Eggs, Milk, Cinnamon, and some Carrots.

I pretty much conned my way through the amounts and put in what felt right. I think it will turn out pretty good hopefully. The molasses will give it a nice dark colour (yes, colour does have a u, bloody Americans) also the ginger should compliment the carrot nicely. I would have tried some orange zest but I was experiencing a distinct lack or oranges at the time.

Right, the cake came out of the oven looking fantastic, and it tasted even better. If I have any advice it would to not be shy with the ginger, I put in what looked right but a bit more wouldn’t have hurt. Sorry bout the shithouse instructions but I guess I am assuming most people know how to put a cake together, and what it should look like. Recipes are like jogging, to be avoided at all costs.

Pan-Fried Salmon

This is the view from my home in NZ (cause theres no picture of the Salmon.)

I got bored and made pan fried Salmon on a bed of white rice with a green coconut curry sauce for dinner tonight. I blanched some broccoli and had that on the side. This is pretty much a lazy way to make Thai green fish curry but you get crunchy and flaky salmon too, bonus. This is pretty much my cooking style, no recipe just an idea and (normally) only half the ingredients to make it work. I like simple original food that is healthy and engaging.

Basically it was:

Thai Green Curry Paste

1/2 a Clove of Garlic

Some Ginger

Coconut Milk

Salmon Steak

I mixed everything for the sauce up but didn’t cook it so as to preserve all the health benefits of the raw garlic and ginger. I then pan fried the salmon so that it was crispy on each side and the flesh was just starting to flake nicely. While that was happening I cooked up some white rice and blanched a few florets of Broccoli. I then drizzled on the sauce and it was done. It was bloody good but no pictures though as I have no camera at the moment.

If you are going to cook the sauce I would add a little bit of brown sugar to compliment the fieriness of the chili.

I couldn’t find any recipes like this around, I am guessing people don’t want to mask the flavor of the Salmon too much with such a strong curry flavor. I am not a massive fan of strong sea food though so this is perfect for people like me.

Gone Burger

My name’s Patrick, I’m a Kiwi in the USA studying. I run Track for UNT, and laze around in general.

I’m currently coming back from being injured all indoor, which I red shirted. I’m hoping to get in a meaty base for crossy but at the moment I’m concentrating on getting back on the feet.

I’m not sure what this blog will turn out to be, most probably me bitching about life, my running and maybe some recipes/cooking thrown in.