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Slight diversion this week and I know this is a bit niche. Only my followers with dogs will be interested but this is so easy and Fido loves them.
Ingredients:
225g chicken liver
100g sweet potato
2 eggs
Method:
Preheat oven to 170⁰C. Prepare a 9”x 9” baking tray by greasing and lining with parchment paper.
Boil the sweet potato until soft. Once ready place all the ingredients in a food processor and blitz until everything is mixed.
Transfer mixture to the baking tray and place in oven for 30-35mins until it is firm to touch. When ready take out and allow to cool. Cut into small cubes (or use a dog bone / paw cutter) and either refrigerate or freeze.
Woof woof!
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
