Tangy pork, Almond milk and my version of a pancake

Well I did manage to make at least dishes from scratch last week so I am pretty pleased with myself.

Over the weekend we just hung out and ate out. I did cook last night (Sunday) we had breakfast for dinner, nothing from scratch though.

Tangy Pork

Pork tenderloin (I think around 1 ½ - 2 lbs)

1 large onion sliced

1 cup of hot water

¼ cup of sugar

2 tablespoons of white wine vinegar

1 tablespoon of balsamic vinegar

1 tablespoon of ketchup/Tomato sauce

2 tablespoons of soya sauce

½ teaspoon of ground pepper

A pinch of salt

Slice onions and place on the bottom of the Crockpot/slow cooker

Place tenderloin on top of the onions.

Mix all the other ingredients in a bowl and mix well.

Pour mix over the tenderloin and cook on low for around 5-6 hours

Almond milk

2/3 of a cup of raw almonds

2 /3 of a cup of water

4 cups of water

In a bowl add the almonds and the 2/3 of a cup of water and leave for a couple of hours.

The Almonds will swell (when swollen they make about a cup of almonds)

Drain away excess water.

Place almonds in a blender and add 4 cups of water and blitz until as smooth as you can get the mixture.

Sieve the mixture into a glass container. (I use a cheese cloth as well as the sieve)

Refrigerate

I use the almond milk on my breakfast oatmeal. I heat it up as I would normal milk.

It does not last very long may be 3-4 days max!

Wendy’s sort of pancakes

1 cup of all purpose/plain flour

2 eggs

½ cup of milk

½ cup of water

Pinch of salt

2 tablespoons of melted butter

Mix all the ingredients together until smooth.

Pour small amounts into a very hot griddle/frying pan.

Cook each side for a couple of minutes

These don’t come out like a big fluffy pancake nor are they crepes.

They can be quiet dense but my family love them with chocolate chips added