Selection of root vegetables (parsnips, carrot, turnips, potatoes etc) - cooked and mashed
Leeks - sliced and cooked
Cheddar Cheese
Stir cooked leeks into the mashed root vegetables and put into oven proof dish. Cover with grated cheddar cheese and bake in oven preheated to 180C until cheese is bubbling. Serve with a green veg and chutney.
For the carnivores this also goes well with cold ham.
Tuesday, 24 February 2009
Menu for w/c 23rd Feb
Start of Lent this week
M Jacket Potatoes, sausages and coleslaw
T Root veg bake - followed by pancakes of course
W Slugs (common name Tortellini!) and sauce
Th Risotto Milanese with Lamb Ossobuco
F Coq au vin (from freezer)
Salads
- Chicken and Ham with beetroot
- Mozzorella and Oven baked tomatoes Halve a punnet of cherry tomatoes, scatter with torn basil leaves, drizzle with olive oil and cook in a medium oven for about 30 minutes. Cool
- Ham and Coleslaw
- Tuna Nicoise
M Jacket Potatoes, sausages and coleslaw
T Root veg bake - followed by pancakes of course
W Slugs (common name Tortellini!) and sauce
Th Risotto Milanese with Lamb Ossobuco
F Coq au vin (from freezer)
Salads
- Chicken and Ham with beetroot
- Mozzorella and Oven baked tomatoes Halve a punnet of cherry tomatoes, scatter with torn basil leaves, drizzle with olive oil and cook in a medium oven for about 30 minutes. Cool
- Ham and Coleslaw
- Tuna Nicoise
Thursday, 19 February 2009
Recipe: Monmouth Pudding
My variant of an easy, and cheap, pudding
450ml milk
35g sugar
35g butter
Zest of lemon
175g fresh breadcrumbs
2 eggs lightly beaten
5 tbsp strawberry jam
Put milk, sugar, butter and zest into a saucepan, bring to boiling point. Take off the heat and stir in breadcrumbs. Leave to cool slightly before stirring in eggs. Whilst this is happening melt the jam either in microwave or in small saucepan.
Place half the mixture in the bottom of a greased 2pint oven proof dish. Spread over half the jam then repeat with remaining mixture and remaining jam.
Cook in oven preheated to 170C for 40 minutes or until a knide inserted into the centre comes away clean.
Serve with ice cream
450ml milk
35g sugar
35g butter
Zest of lemon
175g fresh breadcrumbs
2 eggs lightly beaten
5 tbsp strawberry jam
Put milk, sugar, butter and zest into a saucepan, bring to boiling point. Take off the heat and stir in breadcrumbs. Leave to cool slightly before stirring in eggs. Whilst this is happening melt the jam either in microwave or in small saucepan.
Place half the mixture in the bottom of a greased 2pint oven proof dish. Spread over half the jam then repeat with remaining mixture and remaining jam.
Cook in oven preheated to 170C for 40 minutes or until a knide inserted into the centre comes away clean.
Serve with ice cream
Wednesday, 18 February 2009
Menu for w/c 16 Feb 09
M Chilli con carne
T Piri piri chicken in pitta bread
T Piri piri chicken in pitta bread
Coated pieces of cooked chicken with home made Piri Piri sauce put into pocket of toasted pitta with salad
W Frankfurter and potato goulash trialing new recipe
Th I'm out so suspect boys will have a salad (not)
Fr Chicken and leek pie
Fr Chicken and leek pie
Using up the rest of the cooked chicken. Make up a white sauce mix in par boiled leeks and chicken. Cover with puff pastry and cook in oven
Friday, 13 February 2009
Recipe: Soups
Soups are SOOO simple to make. We always have pots of soup in the freezer ready for lunches at work/weekend or starters for when we have people round for supper. I still have the hand-blender that I bought to create weaning food for first child - ie it is approximately 17 years old and still going strong. Here are some recipes. I am sure I will add more later!
Carrot and Coriander
Based on one from BBC Recipes online . If you have cooked carrots and/or swede leftover from Sunday lunch, or other meal, add just before the ground coriander. If making day after a Sunday lunch then the vegetable cooking water can make up some of the stock.
Roughly chop a large onion and 1lb of peeled carrots
Fry in 1 tbsp rapeseed/sunflower oil for 5 minutes on medium heat
Add 1 tsp ground coriander and cook for a further minute
Add 2 pints vegetable stock and cook for about 15 minutes until carrots are tender
Add bunch fresh coriander, roughly torn or chopped
Blend using handblender
Taste and season with s&p if necessary
Curried Parsnip soup
Will soon be making a large batch of this for the freezer as I need to clear the part of the vegetable patch that the parsnips are in.
1 large onion chopped
1lb parsnips washed, peeled and chopped
1tsp curry powder
2pts vegetable stock
Fry onion and parsnips in oil for a few minutes. Add curry powder and cook for further minute. Add stock and cook until parsnips are tender. Blend with hand-blender. Season to taste with salt and pepper.
Spot the similarity as we move onto...
Mushroom soup
1 large onion chopped
10oz - 1lb mushrooms roughly chopped
1pt vegetable stock
Half pint (max) milk
Fry onion until softened. Add mushrooms and fry gently for a further 2 minutes (until juices beginning to flow from mushrooms). Add vegetable stock and simmer for 10 minutes. Blend and add milk to required consistency. Taste and season with salt and pepper.
Left over soup my take on 'refrigerator soup', as my mother in law would call it
Take all the left over vegetables from Sunday Lunch (cook extra if you are planning on doing this soup)
Left over Gravy
Bring to simmer with enough
Water the vegetables were initially cooked in
Blend with hand-blender adding more of the aforementioned water to get desired consistency.
Taste and season with one of the following:
Carrot and Coriander
Based on one from BBC Recipes online . If you have cooked carrots and/or swede leftover from Sunday lunch, or other meal, add just before the ground coriander. If making day after a Sunday lunch then the vegetable cooking water can make up some of the stock.
Roughly chop a large onion and 1lb of peeled carrots
Fry in 1 tbsp rapeseed/sunflower oil for 5 minutes on medium heat
Add 1 tsp ground coriander and cook for a further minute
Add 2 pints vegetable stock and cook for about 15 minutes until carrots are tender
Add bunch fresh coriander, roughly torn or chopped
Blend using handblender
Taste and season with s&p if necessary
Curried Parsnip soup
Will soon be making a large batch of this for the freezer as I need to clear the part of the vegetable patch that the parsnips are in.
1 large onion chopped
1lb parsnips washed, peeled and chopped
1tsp curry powder
2pts vegetable stock
Fry onion and parsnips in oil for a few minutes. Add curry powder and cook for further minute. Add stock and cook until parsnips are tender. Blend with hand-blender. Season to taste with salt and pepper.
Spot the similarity as we move onto...
Mushroom soup
1 large onion chopped
10oz - 1lb mushrooms roughly chopped
1pt vegetable stock
Half pint (max) milk
Fry onion until softened. Add mushrooms and fry gently for a further 2 minutes (until juices beginning to flow from mushrooms). Add vegetable stock and simmer for 10 minutes. Blend and add milk to required consistency. Taste and season with salt and pepper.
Left over soup my take on 'refrigerator soup', as my mother in law would call it
Take all the left over vegetables from Sunday Lunch (cook extra if you are planning on doing this soup)
Left over Gravy
Bring to simmer with enough
Water the vegetables were initially cooked in
Blend with hand-blender adding more of the aforementioned water to get desired consistency.
Taste and season with one of the following:
- Salt and Pepper
- Mushroom Ketchup
- Soy Sauce
Recipe: Pork in a piquant sauce
Left over gravy as well as roast pork? Either use the gravy as a base for soup or in this recipe.
Half pint of gravy
1 small onion finely chopped
1tbsp oil
2 tsp capers chopped
1tsp mustard (Dijon or whole grain)
2 tbsp redcurrant, or similar, jelly
2tbsp red wine
Sliced cooked pork (enough for 4 people)
Gently fry onion in oil until beginning to brown. Add all other ingredients (apart from the meat) and cook gently until the jelly has melted. Put the slices of meat in the base of a shallow oven-proof dish (single layer or slightly overlapping) and pour over the sauce. Heat through in oven preheated to 180C for 15 minutes.
Server with boiled small potatoes and seasonal vegetables.
Half pint of gravy
1 small onion finely chopped
1tbsp oil
2 tsp capers chopped
1tsp mustard (Dijon or whole grain)
2 tbsp redcurrant, or similar, jelly
2tbsp red wine
Sliced cooked pork (enough for 4 people)
Gently fry onion in oil until beginning to brown. Add all other ingredients (apart from the meat) and cook gently until the jelly has melted. Put the slices of meat in the base of a shallow oven-proof dish (single layer or slightly overlapping) and pour over the sauce. Heat through in oven preheated to 180C for 15 minutes.
Server with boiled small potatoes and seasonal vegetables.
Recipe: Pork Shepherd's Pie
Good use of leftover from Sunday roast pork
1 large onion - minced in food processor
10oz cooked pork - minced in food processor with
- a large fresh sage leaf and
- half tsp of fresh rosemary leaves (if using dried herbs use quarter tsp of each)
1 tbsp oil
8oz tin tomatoes
1lb potatoes cooked and mashed
Gently fry onions in the oil until beginning to brown. Add meat mixture and cook for a further couple of minutes over high heat. Add tin of tomatoes, salt and pepper and cook, breaking up the tomatoes if not pre chopped, until most of the tomato juice has been absorbed/cooked off.
Put into an oven proof dish and top with the mashed potato. Cook in oven (pre-heated to 180 C or 170C for Fan oven) for 40 minutes.
Serve with green vegetable (and tomato ketchup of course)
1 large onion - minced in food processor
10oz cooked pork - minced in food processor with
- a large fresh sage leaf and
- half tsp of fresh rosemary leaves (if using dried herbs use quarter tsp of each)
1 tbsp oil
8oz tin tomatoes
1lb potatoes cooked and mashed
Gently fry onions in the oil until beginning to brown. Add meat mixture and cook for a further couple of minutes over high heat. Add tin of tomatoes, salt and pepper and cook, breaking up the tomatoes if not pre chopped, until most of the tomato juice has been absorbed/cooked off.
Put into an oven proof dish and top with the mashed potato. Cook in oven (pre-heated to 180 C or 170C for Fan oven) for 40 minutes.
Serve with green vegetable (and tomato ketchup of course)
Wednesday, 11 February 2009
Menu for w/c 9th Feb
Slight change in plans due to adverse (for UK) weather means I only need half a week of lunch and supper menus.
Supper
W Pork Shepherds Pie (a 'left over' recipe)
T Jacket potatoes with sausages and coleslaw
F Cassoulet or Coq au Vin (both pre-cooked and in the freezer)
S Turkey Curry (M is out and he doesn't 'do' curry. Turkey because have some turkey breast 'steaks' in the freezer)
Salads
Beansprouts and carrot x2:
Basic components - 'sprout' a batch of beans (I use the bean sprouter I got from Lakeland . Have sprouted mung beans this time but aduki beans are also very good), add grated carrot (about half the volume of the sprouted beans)
Version 1: add chopped celery, a scattering of pumpkin seeds, a small amount of finely sliced lettuce and serve with salad cream (or other dressing)
Version 2: as above but also add chopped green or red peppers.
Planning on the 2 variants works better if there is a requirement for a full week of salad lunches rather than just 3 days.
BBQ Pork and Coleslaw
Inspired by a barbeque party we held last summer (will have to wait until barbeque season hits before I refine the hot version of this) and another good use of cold roast pork
Fine strips of cooked pork (ensure all fat removed) mixed with bbq sauce (out of a bottle from shop) to coat.
Combine with salad leaves and finally chopped cucumber. Top with a good dollop of coleslaw
Supper
W Pork Shepherds Pie (a 'left over' recipe)
T Jacket potatoes with sausages and coleslaw
F Cassoulet or Coq au Vin (both pre-cooked and in the freezer)
S Turkey Curry (M is out and he doesn't 'do' curry. Turkey because have some turkey breast 'steaks' in the freezer)
Salads
Beansprouts and carrot x2:
Basic components - 'sprout' a batch of beans (I use the bean sprouter I got from Lakeland . Have sprouted mung beans this time but aduki beans are also very good), add grated carrot (about half the volume of the sprouted beans)
Version 1: add chopped celery, a scattering of pumpkin seeds, a small amount of finely sliced lettuce and serve with salad cream (or other dressing)
Version 2: as above but also add chopped green or red peppers.
Planning on the 2 variants works better if there is a requirement for a full week of salad lunches rather than just 3 days.
BBQ Pork and Coleslaw
Inspired by a barbeque party we held last summer (will have to wait until barbeque season hits before I refine the hot version of this) and another good use of cold roast pork
Fine strips of cooked pork (ensure all fat removed) mixed with bbq sauce (out of a bottle from shop) to coat.
Combine with salad leaves and finally chopped cucumber. Top with a good dollop of coleslaw
Saturday, 7 February 2009
Recipe: Chocolate Brownies
I was away last week so just spending some mother - son time making chocolate brownies. I scrabble around for a recipe without nuts every time we make brownies as not all the family enjoy nuts. I might add to this post later as we try out differing ones. Todays are from Nigel Slater
Post cooking and tasting: we used basic cocoa powder and chocolate with 70% cocoa solids. Tasted great! In our oven (a fan oven that has fan element broken so acts as a tempremental 'conventional' oven) 25 minutes was a touch over the time needed so will go for 22 minutes as first time check when we cook these again.
Post cooking and tasting: we used basic cocoa powder and chocolate with 70% cocoa solids. Tasted great! In our oven (a fan oven that has fan element broken so acts as a tempremental 'conventional' oven) 25 minutes was a touch over the time needed so will go for 22 minutes as first time check when we cook these again.
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