Two tried out this week:
Chorizo and Broad Bean Risotto - take care with the salt; it needs very very little.
Spicy Dahl
Wednesday, 15 December 2010
Saturday, 11 December 2010
Sweet things
Chocolate Brownies
Chocalate Fudge Cake
Ice Creams and Sorbets
- Damson and Sloe Gin Sorbet
- Ginger Ice Cream with Baked Rhubarb
- Gooseberry and Elderflower Sorbet
- Honey Ice Cream
Meringues
Millionaire's Shortbread
Poor man's brulee with fruit
Chocalate Fudge Cake
Ice Creams and Sorbets
- Damson and Sloe Gin Sorbet
- Ginger Ice Cream with Baked Rhubarb
- Gooseberry and Elderflower Sorbet
- Honey Ice Cream
Meringues
Millionaire's Shortbread
Poor man's brulee with fruit
Monday, 29 November 2010
Mushrooms stuffed with blue cheese
Yum - either for lunch with toasted bread and salad or for a starter.
Based on this recipe
Heat oven to 200C. Wipe clean 4 large flat mushrooms (stalks removed and retained) and then thinly coat outside with oil. Put skin side down on a baking tray. Mix 150g danish blue cheese with 150g yogurt (or use rest of a blue cheese 'dip') until quite fine and fill inside of mushrooms. Finely chop the mushroom stalks and gently cook in small amount of butter with half teaspoon of dried thyme and a fat clove of garlic. When the mushroom stalks are soft add 1tbsp sherry, increase the heat and bubble until most of the liquid has evaporated. Split between each of the mushrooms, ie on top of the cheese mixture. Sprinkle some bread crumbs/small bread cubes on top of each followed by a small amount of olve oil. Bake in the oven for about 10 minutes or until mushrooms are soft and the filling bubbling.
Menu for week starting 29 Nov 2010
Smallish shoulder of lamb for lunch on Sunday with only just enough leftover for a greek style salad - yes we are considering a salad despite the artic temperatures.
M Corn Beef and Sweetcorn Hash Lovely recipe from Waitrose
T Gammon and chips with either griddled pineapple slices or fried egg (the family is split between which is best topping)
W Cheese pudding and jacket potatoes
Th Teriaki duck with stir fry vegetables and rice
F TBD
Lunches
Stuffed mushrooms - as above
Thai soup
Lamb and feta greek style salad
Based on this recipe
Heat oven to 200C. Wipe clean 4 large flat mushrooms (stalks removed and retained) and then thinly coat outside with oil. Put skin side down on a baking tray. Mix 150g danish blue cheese with 150g yogurt (or use rest of a blue cheese 'dip') until quite fine and fill inside of mushrooms. Finely chop the mushroom stalks and gently cook in small amount of butter with half teaspoon of dried thyme and a fat clove of garlic. When the mushroom stalks are soft add 1tbsp sherry, increase the heat and bubble until most of the liquid has evaporated. Split between each of the mushrooms, ie on top of the cheese mixture. Sprinkle some bread crumbs/small bread cubes on top of each followed by a small amount of olve oil. Bake in the oven for about 10 minutes or until mushrooms are soft and the filling bubbling.
Menu for week starting 29 Nov 2010
Smallish shoulder of lamb for lunch on Sunday with only just enough leftover for a greek style salad - yes we are considering a salad despite the artic temperatures.
M Corn Beef and Sweetcorn Hash Lovely recipe from Waitrose
T Gammon and chips with either griddled pineapple slices or fried egg (the family is split between which is best topping)
W Cheese pudding and jacket potatoes
Th Teriaki duck with stir fry vegetables and rice
F TBD
Lunches
Stuffed mushrooms - as above
Thai soup
Lamb and feta greek style salad
Sunday, 10 October 2010
Spiced pot roasted Pork
The apples have been bountiful this year. This recipe is a variation of this one from James Martin and uses some of the Bramley apple windfalls provided by one of my neighbours.
You need a pork joint between 1-1.5 kg with well scored skin on the top. Ensure at room temperature, skin is dry and season the skin well with salt. Heat the oven to 190C.
Peel, core and chop into large pieces enough bramley apples to provide a good layer of apples under the pork (2-3 depending on size/state of apples). Put the apples in the bottom of an oven proof casserole dish. Sprinkle on spices; either use the ones in James Martin's recipe or use what you have available - I use a rounded teaspoon of 'Chinese 5 Spices' and a few juniper berries if I have any. Add enough water to cover half of the layer of apple; place Pork on top and cover dish with a piece of foil and then lid. Put into oven and cook for 40 minutes (for 1kg joint) to one hour (for 1.5 kg). Remove lid and foil and cook for a further 30-40 minutes until the skin has 'crackled'.
Serve with vegetables of choice.
To make this dish lower on fat content skim off the pork fat from the apple sauce that results in the bottom of the dish prior to serving.
You need a pork joint between 1-1.5 kg with well scored skin on the top. Ensure at room temperature, skin is dry and season the skin well with salt. Heat the oven to 190C.
Peel, core and chop into large pieces enough bramley apples to provide a good layer of apples under the pork (2-3 depending on size/state of apples). Put the apples in the bottom of an oven proof casserole dish. Sprinkle on spices; either use the ones in James Martin's recipe or use what you have available - I use a rounded teaspoon of 'Chinese 5 Spices' and a few juniper berries if I have any. Add enough water to cover half of the layer of apple; place Pork on top and cover dish with a piece of foil and then lid. Put into oven and cook for 40 minutes (for 1kg joint) to one hour (for 1.5 kg). Remove lid and foil and cook for a further 30-40 minutes until the skin has 'crackled'.
Serve with vegetables of choice.
To make this dish lower on fat content skim off the pork fat from the apple sauce that results in the bottom of the dish prior to serving.
Sunday, 3 October 2010
Saturday, 4 September 2010
Chicken Recipes
Buffalo Chicken Wings and Garlic Blue Cheese Dip
Chicken and Sausage Jamalaya
Chicken Tagine
Honey and Mustard Chicken
Left over chicken recipes
Moroccan Chicken and Olive
Moroccan Chicken Pie
Pot Roast Chicken
Thai Chicken thighs
Thai Chicken Curry
Still to try
Chicken, Spinach and Pine nut burgers
Chicken and Sausage Jamalaya
Chicken Tagine
Honey and Mustard Chicken
Left over chicken recipes
Moroccan Chicken and Olive
Moroccan Chicken Pie
Pot Roast Chicken
Thai Chicken thighs
Thai Chicken Curry
Still to try
Chicken, Spinach and Pine nut burgers
Monday, 2 August 2010
Courgette Bake
The two courgette plants in the garden are producing away despite the drought. As well as adding raw to salads, I am planning on two supper dishes using them as a main component this week. The bake will be on Friday when my carnivores are away.
Courgette Bake
Courgettes to cover base of baking dish
4 oz breadcrumbs
4 oz grated cheese
2oz chopped nuts (mixed or just almond)
2 tbsp chopped parsley
1 clove garlic crushed
2 eggs
Halve courgettes lengthways and boil until soft.
Scoop out the flesh and mix with all the other ingredients.
Line an oven proof dish with the courgette outsides and cover with the mixture.
Bake for 15-20 minutes in a hot oven.
Menu for w/c 2nd August
M Gammon with pineapple/egg
T Jamie Oliver's courgette carbonara
W Lamb meatloaf
Th Chicken Thighs with crushed new potatoes and cherry tomatoes (a Mr B recipe)
F Courgette Bake (see above!)
Courgette Bake
Courgettes to cover base of baking dish
4 oz breadcrumbs
4 oz grated cheese
2oz chopped nuts (mixed or just almond)
2 tbsp chopped parsley
1 clove garlic crushed
2 eggs
Halve courgettes lengthways and boil until soft.
Scoop out the flesh and mix with all the other ingredients.
Line an oven proof dish with the courgette outsides and cover with the mixture.
Bake for 15-20 minutes in a hot oven.
Menu for w/c 2nd August
M Gammon with pineapple/egg
T Jamie Oliver's courgette carbonara
W Lamb meatloaf
Th Chicken Thighs with crushed new potatoes and cherry tomatoes (a Mr B recipe)
F Courgette Bake (see above!)
Monday, 26 July 2010
Pot roast chicken
Had a group of friends from college days around yesterday. This simple one pot dish of a couple of medium sized chickens (about 1.5kg each) and seasonal veg cooked slowly allows for late arrivals or lengthy chat.
1 to 2 chickens, weighing 3kg in total
2 onions sliced
3 large carrots sliced
3 sticks celery roughly chopped
2 bay leaves
3 sprigs of thyme
2 glasses of white wine
2 glasses of water
salt and pepper
In a casserole dish with tightly fitting lid which will fit the chicken(s) comfortably, spread the vegetables in a layer on the base. Put chicken(s) on top and tuck herbs around them. Pour over wine and water. Season well with salt and pepper. Put on lid and then cook in 190C oven for 20 minutes. Reduce oven to 140C and cook for a 50 minutes then remove lid and cook for another 15 minutes to brown the breast. Check chicken is cooked (juices run clear when leg is pierced). Serve roughly carved surrounded by veg and cooking juices.
Vary vegetables in the pot depending on season.
Yesterday I served this with courgette and peas from the garden and new potatoes.
Menu for w/c 26th July
M Roast Pork (don't ask! I know it's very muggy at the moment)
T Ham and chicken pie This recipe but with puff pastry
W Sweet and Sour pork and stir fry vegetables
Th Turkey schnitzel with 'proper' potato salad
1 to 2 chickens, weighing 3kg in total
2 onions sliced
3 large carrots sliced
3 sticks celery roughly chopped
2 bay leaves
3 sprigs of thyme
2 glasses of white wine
2 glasses of water
salt and pepper
In a casserole dish with tightly fitting lid which will fit the chicken(s) comfortably, spread the vegetables in a layer on the base. Put chicken(s) on top and tuck herbs around them. Pour over wine and water. Season well with salt and pepper. Put on lid and then cook in 190C oven for 20 minutes. Reduce oven to 140C and cook for a 50 minutes then remove lid and cook for another 15 minutes to brown the breast. Check chicken is cooked (juices run clear when leg is pierced). Serve roughly carved surrounded by veg and cooking juices.
Vary vegetables in the pot depending on season.
Yesterday I served this with courgette and peas from the garden and new potatoes.
Menu for w/c 26th July
M Roast Pork (don't ask! I know it's very muggy at the moment)
T Ham and chicken pie This recipe but with puff pastry
W Sweet and Sour pork and stir fry vegetables
Th Turkey schnitzel with 'proper' potato salad
Sunday, 4 July 2010
Gooseberry and Elderflower Sorbet
Wimbledon fortnight = gooseberries to be picked and used
1 kg gooseberries topped and tailed
375g sugar
300ml water
4-6 elderflower heads
Dissolve sugar in water by gently heating, add gooseberries, bring to boil then cook on medium heat for 5 minutes until gooseberries have softened. Add elderflowers (if you are going to make a fruit 'cheese' or 'leather' from the left over fruit pulp then put the elderflowers into a muslin bag) and leave to cool - approx 2 hours. Pour into a jelly bag over a bowl and leave to drip overnight.
Place resulting mixture into an ice cream maker and churn/freeze. Sorbets can also be made by putting into freezer proof container, freeze and then break up the mixture every half hour or so.
Fruit Leather
Thought I would try going beyond the usual fruit cheese I make (recipe for that later when crabapples are in season) so tried this one. Not convinced.
Menu for w/c 5th July
We're moving my m-in-law this week which includes painting new place, so with all but one of us out until unknown hour each day it will be a week of easy meals such as fajitas and items from freezer.
1 kg gooseberries topped and tailed
375g sugar
300ml water
4-6 elderflower heads
Dissolve sugar in water by gently heating, add gooseberries, bring to boil then cook on medium heat for 5 minutes until gooseberries have softened. Add elderflowers (if you are going to make a fruit 'cheese' or 'leather' from the left over fruit pulp then put the elderflowers into a muslin bag) and leave to cool - approx 2 hours. Pour into a jelly bag over a bowl and leave to drip overnight.
Place resulting mixture into an ice cream maker and churn/freeze. Sorbets can also be made by putting into freezer proof container, freeze and then break up the mixture every half hour or so.
Fruit Leather
Thought I would try going beyond the usual fruit cheese I make (recipe for that later when crabapples are in season) so tried this one. Not convinced.
Menu for w/c 5th July
We're moving my m-in-law this week which includes painting new place, so with all but one of us out until unknown hour each day it will be a week of easy meals such as fajitas and items from freezer.
Monday, 21 June 2010
Garlic Mushroom and Spinach Lasagne; bbqs
Used the Quark I had to top a tasty vegetarian lasagne. The carnivores in the family were mildly impressed (as in they would have preferred some meat somewhere).
For the base layers:
Slice 500g of mushrooms, ideally including some chestnut or similar mushrooms
Cook in 1tbsp oil with a crushed fat clove of garlic
When the mushrooms turn soft, add at least 250g washed spinach leaves. Put lid on pan and shake every 30 seconds until spinach has wilted. Remove from heat.
In parallel fry a sliced large onion in 1tbsp oil until transparent. Add a tin of tomatoes and simmer for approx 20 minutes.
To make up lasagne:
Drain the mushroom/spinach mixture reserving the liquid. Spread half of the mushroom/spinach mixture in base of large lasagne dish. Place 3-4 sheets of dried lasagne on top. Spread layer of tomato and onion mixture on top of this followed by another layer of lasagne. Repeat. Pour the reserved liquid over the dish. Finally spread 500g Quark or Fromage Frais on top and grate Parmesan on top (amount depends on taste or how low fat you are looking to make this meal).
Cook in 180C oven for 40 minutes until top is golden brown.
Menu for this week
With the hot weather looking to continue it's going to be an attempt to add some balance to the meat cooked on the bbq. As in no specific menu plans just some creative thinking.
Yesterday evening as a case in point: Mr B had bought some Thai marinated Chicken Thighs to cook on the bbq. I made a variant of the marinade from Bill Granger but using oyster sauce (with dash of water to get to right consistency) and no mint - as in forgot that part - to make dressing for noodles etc.
For the base layers:
Slice 500g of mushrooms, ideally including some chestnut or similar mushrooms
Cook in 1tbsp oil with a crushed fat clove of garlic
When the mushrooms turn soft, add at least 250g washed spinach leaves. Put lid on pan and shake every 30 seconds until spinach has wilted. Remove from heat.
In parallel fry a sliced large onion in 1tbsp oil until transparent. Add a tin of tomatoes and simmer for approx 20 minutes.
To make up lasagne:
Drain the mushroom/spinach mixture reserving the liquid. Spread half of the mushroom/spinach mixture in base of large lasagne dish. Place 3-4 sheets of dried lasagne on top. Spread layer of tomato and onion mixture on top of this followed by another layer of lasagne. Repeat. Pour the reserved liquid over the dish. Finally spread 500g Quark or Fromage Frais on top and grate Parmesan on top (amount depends on taste or how low fat you are looking to make this meal).
Cook in 180C oven for 40 minutes until top is golden brown.
Menu for this week
With the hot weather looking to continue it's going to be an attempt to add some balance to the meat cooked on the bbq. As in no specific menu plans just some creative thinking.
Yesterday evening as a case in point: Mr B had bought some Thai marinated Chicken Thighs to cook on the bbq. I made a variant of the marinade from Bill Granger but using oyster sauce (with dash of water to get to right consistency) and no mint - as in forgot that part - to make dressing for noodles etc.
Kumquat or Calamondin chutney
I bought Mr B a 'Calamondin' baby tree a few weeks ago. It came with some already formed fruit - these are slightly bigger than Kumquats. Although quite sweet in taste, there isn't much to them so searched around for a marmalade recipe. Based on this recipe from James Martin, I now have a jar of this 'marmalade' which goes nicely with gammon or ham as we discovered with the large gammon joint I cooked last night.
Calamondin fruit (quartered) and lemon (finely chopped) to make 250g
1 tbsp oil
1 small red onion sliced
2cm stick cinnamon snapped in half
40g soft brown sugar (preferably light brown)
60ml sherry vinegar
Fry the onion in the oil until softened (about 2 minutes).
Add the cinnamon and continue to fry for a further 2 minutes.
Add the fruit and cook until just beginning to soften.
Add the brown sugar and vinegar.
Cover and simmer until the fruit is fully softened and have lost their shape.
Put into a clean, hot jam jar. Leave to cool and then seal.
An aside - the difference between a marmalade and a chutney these days is just the word. See this article. I prefer chutney for the above and keep marmalade to a citrus jam!
Menu for w/c 21st June
M BBQ - including chicken breast marinated in Jerk paste, and turkey burgers for me
T Stir Fry
W Quark based - one idea, as have ham, http://www.quarkmaker.com/Quark_Recipes/Main_Dishes/quark_cheese_overbake.html
Th Turkey steaks - probably on bbq looking at the weather forecast
F Cold gammon with new potatoes, summer vegetables and Calamondin chutney
Lunches
Pitta filled with ham and salad
Lentil soup
Cottage Cheese and pine nut salad
Visiting universities with eldest on other two days.
Calamondin fruit (quartered) and lemon (finely chopped) to make 250g
1 tbsp oil
1 small red onion sliced
2cm stick cinnamon snapped in half
40g soft brown sugar (preferably light brown)
60ml sherry vinegar
Fry the onion in the oil until softened (about 2 minutes).
Add the cinnamon and continue to fry for a further 2 minutes.
Add the fruit and cook until just beginning to soften.
Add the brown sugar and vinegar.
Cover and simmer until the fruit is fully softened and have lost their shape.
Put into a clean, hot jam jar. Leave to cool and then seal.
An aside - the difference between a marmalade and a chutney these days is just the word. See this article. I prefer chutney for the above and keep marmalade to a citrus jam!
Menu for w/c 21st June
M BBQ - including chicken breast marinated in Jerk paste, and turkey burgers for me
T Stir Fry
W Quark based - one idea, as have ham, http://www.quarkmaker.com/Quark_Recipes/Main_Dishes/quark_cheese_overbake.html
Th Turkey steaks - probably on bbq looking at the weather forecast
F Cold gammon with new potatoes, summer vegetables and Calamondin chutney
Lunches
Pitta filled with ham and salad
Lentil soup
Cottage Cheese and pine nut salad
Visiting universities with eldest on other two days.
Monday, 14 June 2010
Elderflower cordial and Menu for w/c 14th June 2010
With the recent rain the elderflowers in the hedgerows, which are just reaching their prime, have been naturally washed for me. Time for some home made elderflower cordial.
Elderflower Cordial (1)
Pick 20 large heads of elderflower (try and avoid those that are growing by a road)
1.2 litres boiling water
1.8kg white sugar
2 large lemons (scrub well if waxed)
75g citric acid (you can buy this at a chemist)
Gently wash the elderflowers to remove any dust and insects
Place in a large pan and pour over the boiling water. This kills the natural yeast in the flowers.
Stir in the sugar
With a vegetable peeler peel large strips of skin from the lemons. Slice the rest of the fruit and put slices and strips into the pan.
Stir in the citric acid and leave for 24 hours stirring occasionally.
Strain and bottle.
To serve - dilute to taste.
Elderflower Cordial (2)
A variant that was given to me some years ago which uses oranges as well as lemons. Some subtle differences in the method.
30 elderflower heads
6 pints boiling water
2lb castor sugar
1 packet of citric acid
2 oranges
3 lemons
Gently rinse elderflowers
Pour boiling water over sugar, stir well and leave to cool
Add citric acid, sliced fruit and flowers.
Leave for 24 hours stirring occasionally.
Strain and bottle.
To serve - dilute to taste.
Menu for this week
M Tuna Pasta Bake
T Philly steak sandwich
W Duck and Chips
Th Meal from Freezer
F Cheese Pudding
Elderflower Cordial (1)
Pick 20 large heads of elderflower (try and avoid those that are growing by a road)
1.2 litres boiling water
1.8kg white sugar
2 large lemons (scrub well if waxed)
75g citric acid (you can buy this at a chemist)
Gently wash the elderflowers to remove any dust and insects
Place in a large pan and pour over the boiling water. This kills the natural yeast in the flowers.
Stir in the sugar
With a vegetable peeler peel large strips of skin from the lemons. Slice the rest of the fruit and put slices and strips into the pan.
Stir in the citric acid and leave for 24 hours stirring occasionally.
Strain and bottle.
To serve - dilute to taste.
Elderflower Cordial (2)
A variant that was given to me some years ago which uses oranges as well as lemons. Some subtle differences in the method.
30 elderflower heads
6 pints boiling water
2lb castor sugar
1 packet of citric acid
2 oranges
3 lemons
Gently rinse elderflowers
Pour boiling water over sugar, stir well and leave to cool
Add citric acid, sliced fruit and flowers.
Leave for 24 hours stirring occasionally.
Strain and bottle.
To serve - dilute to taste.
Menu for this week
M Tuna Pasta Bake
T Philly steak sandwich
W Duck and Chips
Th Meal from Freezer
F Cheese Pudding
Saturday, 12 June 2010
Honey Bread
The end of exams is in sight! E finished hers this week (and moved back home over the half term holiday). M has two next week and then one the week after. What with a hectic time work wise as well, weekly menu planning hasn't happened over the last few weeks. So here I am on a sunny afternoon baking rather than gardening. Various reasons - as not a frequent activity for me - and this must be the first batch of cake baking that has happened with the new oven as they are taking longer to cook than in my old oven.
M normally bakes sponge cakes - he is the one who eats the majority of the cake after all - but couldn't be persuaded to do so. Something to do with his girlfriend being around?
Now the sponge cakes are out (more on them another time) the honey bread is now baking.
Honey Bread
Haven't made this for ages. Great one to make with small children and I do remember making this with my mother when I was younger. Low fat but only if you don't spread the slices with butter prior to eating!
8 fl oz milk
2 tbsp honey
4 oz sugar
9 oz Self Raising Flour - sifted
Heat oven to 150C
Grease and flour a bread tin. Line base with greaseproof paper
Put milk, honey and sugar in a saucepan and heat gently heat until sugar is dissolved.
Remove from heat and stir in flour (some lumps is fine)
Pour into loaf tin and bake for 30-45 minutes until skewer/knife comes out clean (note to self - 45 minutes in new oven)
M normally bakes sponge cakes - he is the one who eats the majority of the cake after all - but couldn't be persuaded to do so. Something to do with his girlfriend being around?
Now the sponge cakes are out (more on them another time) the honey bread is now baking.
Honey Bread
Haven't made this for ages. Great one to make with small children and I do remember making this with my mother when I was younger. Low fat but only if you don't spread the slices with butter prior to eating!
8 fl oz milk
2 tbsp honey
4 oz sugar
9 oz Self Raising Flour - sifted
Heat oven to 150C
Grease and flour a bread tin. Line base with greaseproof paper
Put milk, honey and sugar in a saucepan and heat gently heat until sugar is dissolved.
Remove from heat and stir in flour (some lumps is fine)
Pour into loaf tin and bake for 30-45 minutes until skewer/knife comes out clean (note to self - 45 minutes in new oven)
Wednesday, 19 May 2010
Chicken and Sausage Jambalaya
Finessed this a month or so back, based on a variety of recipes found on the internet, and as plan on cooking it again tomorrow best I get it transferred from scrap of paper to blog.
0.5 lb smoked sausage sliced
1 lb chicken cut into chunks (I'm using breast without skin to keep fat as low as possible)
2 tsp paprika
2 medium onions finally chopped
2 tsp chopped fresh thyme
2 garlic cloves, crushed
1/4 tsp freshly ground black pepper
1 tsp Tobasco
8 oz rice
1 pt stock
1 tin tomatoes
Toss chicken in paprika the brown in 1-2tbsp oil. Remove chicken from pan and lower heat
Fry onion and garlic until transparent
Add chicken, sausage, thyme, pepper and tabasco and stir to combine
Add boiling stock and tomatoes and bring to boiling point
Add rice and cook for 5 minutes. Stir well. Cover and turn heat down. Simmer for 25 minutes until rice and chicken cooked.
0.5 lb smoked sausage sliced
1 lb chicken cut into chunks (I'm using breast without skin to keep fat as low as possible)
2 tsp paprika
2 medium onions finally chopped
2 tsp chopped fresh thyme
2 garlic cloves, crushed
1/4 tsp freshly ground black pepper
1 tsp Tobasco
8 oz rice
1 pt stock
1 tin tomatoes
Toss chicken in paprika the brown in 1-2tbsp oil. Remove chicken from pan and lower heat
Fry onion and garlic until transparent
Add chicken, sausage, thyme, pepper and tabasco and stir to combine
Add boiling stock and tomatoes and bring to boiling point
Add rice and cook for 5 minutes. Stir well. Cover and turn heat down. Simmer for 25 minutes until rice and chicken cooked.
Monday, 17 May 2010
Menu for w/c 17th May 2010; Laksa - Thai soup
M Bbq
T Philly steak sandwiches
W 'Spag bol'
Th Chicken and Sausage Jambalaya
F Pork and Olive Schnitzels
Lunches
Ham and beetroot salad
Laksa - Thai soup - based on Rachel Allen's recipe. See below for my variation
Asparagus and Delia's 'nearly hollandaise sauce'
Frittata (filling - ham, onion, cheddar and possibly mushroom ... and potato of course)
Quinoa salad (still haven't got round to trying it!)
Sugarsnap and Beansprout Laksa
Based on this recipe but I make half quantity for good lunch for two and some slight variations on ingredients.
ie 25g fresh coriander, 1 red chilli, 2 garlic cloves, .5 inch root ginger, 1.5 tsp lemongrass paste, juice of lime, [process into paste, fry in 1tbsp sesame oil on medium heat]
400ml coconut milk (made from half block of creamed coconut dissolved in 300ml warm water and topped up to make 400ml), half pint vegetable stock, 1tbsp low salt soya sauce [Add these to the paste, bring to boil then simmer for 12 mins]
In the meantime cook half cup fragrant thai rice. [Rachel uses rice noodle]
2 minutes before end of cooking add to soup 100g beansprouts and 100g sugarsnap peas (cut into half or thirds if large)
Put rice in centre of soup bowl and ladle soup around it. Scatter a few fresh coriander leaves on top.
T Philly steak sandwiches
W 'Spag bol'
Th Chicken and Sausage Jambalaya
F Pork and Olive Schnitzels
Lunches
Ham and beetroot salad
Laksa - Thai soup - based on Rachel Allen's recipe. See below for my variation
Asparagus and Delia's 'nearly hollandaise sauce'
Frittata (filling - ham, onion, cheddar and possibly mushroom ... and potato of course)
Quinoa salad (still haven't got round to trying it!)
Sugarsnap and Beansprout Laksa
Based on this recipe but I make half quantity for good lunch for two and some slight variations on ingredients.
ie 25g fresh coriander, 1 red chilli, 2 garlic cloves, .5 inch root ginger, 1.5 tsp lemongrass paste, juice of lime, [process into paste, fry in 1tbsp sesame oil on medium heat]
400ml coconut milk (made from half block of creamed coconut dissolved in 300ml warm water and topped up to make 400ml), half pint vegetable stock, 1tbsp low salt soya sauce [Add these to the paste, bring to boil then simmer for 12 mins]
In the meantime cook half cup fragrant thai rice. [Rachel uses rice noodle]
2 minutes before end of cooking add to soup 100g beansprouts and 100g sugarsnap peas (cut into half or thirds if large)
Put rice in centre of soup bowl and ladle soup around it. Scatter a few fresh coriander leaves on top.
Monday, 10 May 2010
Menu for w/c 10th May 2010; pork loin roast
Pork Loin yesterday, as in a 'pork loin roast' from supermarket ie pork loin plus a small layer of fat. See below for recipe.
M Slugs and Sauce (timings are an issue Monday evening so, as the boys didn't use the tortellini and sauce over the weekend.... will try and add salad to the mix!)
T Chicken Fajitas. Always good for (another) evening of unknown timings
W Coq au vin for Mr and Mrs B (from freezer) and nachos for Master B (who doesn't like casseroles and nachos uses up guacamole etc from fajitas)
Th Potato Boulangere with rest of pork
F Italian Turkey steaks with garlicky mash
Lunches
Soup (from freezer)
Salad Nicoise
New potato, ham and beetroot salad
Puy lentil salad
The quinoa salad mentioned last week
Pork loin roast
Place loin roast on sheet of foil in roasting tin. Pour over 2-3 tbsp (depending on size of joint) of soy sauce, 1 tbsp olive oil and 5+ sprigs fresh thyme. Roast at 160C according to weight of joint. Half an hour before end of cooking time turn up oven to 180-200 and open up foil.
I originally came up with this recipe on a holiday in the Loire many years ago (BC - as in before children) with French cut pork chops.
M Slugs and Sauce (timings are an issue Monday evening so, as the boys didn't use the tortellini and sauce over the weekend.... will try and add salad to the mix!)
T Chicken Fajitas. Always good for (another) evening of unknown timings
W Coq au vin for Mr and Mrs B (from freezer) and nachos for Master B (who doesn't like casseroles and nachos uses up guacamole etc from fajitas)
Th Potato Boulangere with rest of pork
F Italian Turkey steaks with garlicky mash
Lunches
Soup (from freezer)
Salad Nicoise
New potato, ham and beetroot salad
Puy lentil salad
The quinoa salad mentioned last week
Pork loin roast
Place loin roast on sheet of foil in roasting tin. Pour over 2-3 tbsp (depending on size of joint) of soy sauce, 1 tbsp olive oil and 5+ sprigs fresh thyme. Roast at 160C according to weight of joint. Half an hour before end of cooking time turn up oven to 180-200 and open up foil.
I originally came up with this recipe on a holiday in the Loire many years ago (BC - as in before children) with French cut pork chops.
Monday, 3 May 2010
Turkey and Feta Burgers
450g turkey mince
50g feta crumbled
8 sun-dried tomatoes chopped
2tbsp chopped fresh coriander
Mix all together then form into 4 burgers. Fry for 15-20 minutes turning half way through. Works well on griddle portion of bbq as well.
50g feta crumbled
8 sun-dried tomatoes chopped
2tbsp chopped fresh coriander
Mix all together then form into 4 burgers. Fry for 15-20 minutes turning half way through. Works well on griddle portion of bbq as well.
Menu for w/c 1st May 2010; wild garlic
Found a great patch of wild garlic on Saturday and picked a bag full. Made a 'stuffing' from half of it along with breadcrumbs and put between breast and skin of chicken prior to roasting yesterday. Worked well. Will use the rest of the wild garlic on Tuesday (see below) and the left over chicken in salads. Stock from chicken bones, being garlic flavoured, will make a great mushroom soup.
M Shepherds Pie with Parsnip and Potato mash topping (as here)
Boys not convinced. They prefer pure potato topping.
T Pork chop with chorizo, wild garlic, potatoes and herb dressing
Ended up not using the herb dressing (saved it for salad the following day). Other changes made were to use half quantity of chorizo, roughly tear large leaves of wild garlic and add some green beans towards the end. General opinion was that the pork chops did not need the marinade so, as and when I use this recipe again, I will cook the chops with thyme/other herbs.
W Turkey and Feta burger
Th Pasta with Olive and Tomato sauce; Macaroni cheese for M
F Something from freezer/vegetarian
Lunch salads
Chicken and avocado
Nicoise
Chicken, ham and beetroot possibly trying this relish
Blue Cheese and Walnut
Crumble Danish blue cheese (or other blue cheese) and mix with walnut pieces into green salad. Dress with Balsamic vinegar and olive oil dressing or similar.
Quinoa Tabouleh with whatever meat or cheese is left
Mushroom soup - made from the garlicky chicken stock either for lunch this week/next weekend or freeze for later weeks
M Shepherds Pie with Parsnip and Potato mash topping (as here)
Boys not convinced. They prefer pure potato topping.
T Pork chop with chorizo, wild garlic, potatoes and herb dressing
Ended up not using the herb dressing (saved it for salad the following day). Other changes made were to use half quantity of chorizo, roughly tear large leaves of wild garlic and add some green beans towards the end. General opinion was that the pork chops did not need the marinade so, as and when I use this recipe again, I will cook the chops with thyme/other herbs.
W Turkey and Feta burger
Th Pasta with Olive and Tomato sauce; Macaroni cheese for M
F Something from freezer/vegetarian
Lunch salads
Chicken and avocado
Nicoise
Chicken, ham and beetroot possibly trying this relish
Blue Cheese and Walnut
Crumble Danish blue cheese (or other blue cheese) and mix with walnut pieces into green salad. Dress with Balsamic vinegar and olive oil dressing or similar.
Quinoa Tabouleh with whatever meat or cheese is left
Mushroom soup - made from the garlicky chicken stock either for lunch this week/next weekend or freeze for later weeks
Tuesday, 27 April 2010
Baked Rhubarb, Ginger ice cream
The rhubarb in my garden pushed the lid of it's forcing pot last week. So time for making the most of the tender stems. Enjoyed both recipes below at the bbq on Saturday.
Baked Rhubarb
Wash stems and shake off excess water. Cut into chunks (finger length for forced stems, about 2 inches for later stems). Place in single layer in roasting tin and sprinkle generously with demerara sugar. Bake in 180C oven covered for 10 minutes and then uncovered until tender (5 mins extra for forced, about 10 mins for later stems).
Ginger Ice Cream
Another of my mother's recipes and simplicity itself. Also lower in fat if you use Elmlea or similar.
Whip 150ml of Elmlea whipping 'cream' (or normal whipping cream) to soft peaks.
Stir in one jar of Ginger Conserve (not jam - conserve has lower sugar content)
Freeze (I used my ice cream maker but just freezing in a container also works fine)
Ideal with any sweet rhubarb dish
Baked Rhubarb
Wash stems and shake off excess water. Cut into chunks (finger length for forced stems, about 2 inches for later stems). Place in single layer in roasting tin and sprinkle generously with demerara sugar. Bake in 180C oven covered for 10 minutes and then uncovered until tender (5 mins extra for forced, about 10 mins for later stems).
Ginger Ice Cream
Another of my mother's recipes and simplicity itself. Also lower in fat if you use Elmlea or similar.
Whip 150ml of Elmlea whipping 'cream' (or normal whipping cream) to soft peaks.
Stir in one jar of Ginger Conserve (not jam - conserve has lower sugar content)
Freeze (I used my ice cream maker but just freezing in a container also works fine)
Ideal with any sweet rhubarb dish
Orange Marmalade
Finally writing up my mothers recipe for marmalade. Out of season for seville oranges, but someone asked me for the recipe over the weekend.
You do need a Large pan (I use a stock pot) and about 20 sterilized jam jars (prepare more just in case. How to sterilize Jam jars )
Wash and quarter, separating out pips and capturing any juice:
3.5 lbs of Seville Oranges
2 sweet oranges
1 lemon
Place pips in a muslin bag
Mince fruit and add to juice in the pan.
Add 11 pints water and leave for 24 hours
Boil for 1 hour with pips in their bag.
Add 13 lbs of sugar
Stir until sugar is dissolved and then bring back to boiling .... slowly
Boil until set is reached.
Pot and seal
You do need a Large pan (I use a stock pot) and about 20 sterilized jam jars (prepare more just in case. How to sterilize Jam jars )
Wash and quarter, separating out pips and capturing any juice:
3.5 lbs of Seville Oranges
2 sweet oranges
1 lemon
Place pips in a muslin bag
Mince fruit and add to juice in the pan.
Add 11 pints water and leave for 24 hours
Boil for 1 hour with pips in their bag.
Add 13 lbs of sugar
Stir until sugar is dissolved and then bring back to boiling .... slowly
Boil until set is reached.
Pot and seal
Monday, 26 April 2010
Menu for w/c 26th April 2010
Friends around for bbq on Saturday which included a butterflied leg of lamb (see below) so 'left overs' are salads and rest of lamb which we will have for lunches.
M Chicken Fajitas
M-in-law bought 'kit' with her.
T BBQ
W Pasta
Th Lamb Ossobucco
Fr Freezer meal
Salads etc
Tabouleh and Lamb
Sausage and Beetroot
Butterflied Leg of Lamb
Useful video on how to butterfly said leg of lamb
Make up marinade by mixing 2-4 heaped tbsp freshly chopped rosemary, 2 cloves garlic, 4 tbsp cider vinegar and 2 tbsp olive oil
Rub into both sides of lamb and leave to marinate over night (or at least an hour)
Cook for 15-20 minutes each side on bbq
Alternatively cook for 20 minutes in 180C oven and then 5-10 minutes each side on bbq.
Leave to rest for 10 minutes.
Serve, carved, with Tabouleh and green salad.
Tabouleh
Place 8oz bulgar (cracked) wheat in a bowl and over with boiling water. Leave for 10-15 minutes until they soften. Drain into a clean tea towel and then squeeze out as much excess water as possible. Shake into a LARGE bowl.
Add to grains:
6 finely chopped spring onions
Finely chopped bunch parsley and mint leaves.
Juice of a lemon
4 tbsp olive oil
Finely chopped third of cucumber
2-3 large tomatoes, deseeded and finely chopped
salt and pepper
If preparing in advance combine everything apart from the cucumber and tomatoes and store in the fridge. Add cucumber and tomatoes max of couple hours before serving.
M Chicken Fajitas
M-in-law bought 'kit' with her.
T BBQ
W Pasta
Th Lamb Ossobucco
Fr Freezer meal
Salads etc
Tabouleh and Lamb
Sausage and Beetroot
Butterflied Leg of Lamb
Useful video on how to butterfly said leg of lamb
Make up marinade by mixing 2-4 heaped tbsp freshly chopped rosemary, 2 cloves garlic, 4 tbsp cider vinegar and 2 tbsp olive oil
Rub into both sides of lamb and leave to marinate over night (or at least an hour)
Cook for 15-20 minutes each side on bbq
Alternatively cook for 20 minutes in 180C oven and then 5-10 minutes each side on bbq.
Leave to rest for 10 minutes.
Serve, carved, with Tabouleh and green salad.
Tabouleh
Place 8oz bulgar (cracked) wheat in a bowl and over with boiling water. Leave for 10-15 minutes until they soften. Drain into a clean tea towel and then squeeze out as much excess water as possible. Shake into a LARGE bowl.
Add to grains:
6 finely chopped spring onions
Finely chopped bunch parsley and mint leaves.
Juice of a lemon
4 tbsp olive oil
Finely chopped third of cucumber
2-3 large tomatoes, deseeded and finely chopped
salt and pepper
If preparing in advance combine everything apart from the cucumber and tomatoes and store in the fridge. Add cucumber and tomatoes max of couple hours before serving.
Monday, 19 April 2010
Puy Lentil and Feta salad
For 4-6
Wash 170g puy lentils then put in saucepan with a bay leaf and 400ml water. Bring to boil then cover and simmer for about 20 minutes (until lentils are tender). Drain and spread on a plate to cool (remove bay leaf).
Meanwhile plunge 200g trimmed fine green beans in boiling water and cook for 5 mins (until just tender). Strain (retaining water) and rinse in cold water to stop the cooking process. Leave to cool. Slice half of them.
Finally chop 2 carrots put in saucepan with the retained bean cooking water and bring water back to boil. As soon as this has happened strain and leave to cool.
Chop a bunch of parsley and bunch of chives finely. Chop the leaves of fresh thyme (aim for about 2tsp worth). Add to the herbs 4 tbsp extra virgin olive oil and juice of a lemon. Season, bearing in mind that feta is salty.
Mix in all the other ingredients into the herbs and dressing along with 100g crumbled feta.
Serve with green salad and cherry tomatoes. Personally I enjoy an additional dash of dressing made from balsamic vinegar and olive oil.
Wash 170g puy lentils then put in saucepan with a bay leaf and 400ml water. Bring to boil then cover and simmer for about 20 minutes (until lentils are tender). Drain and spread on a plate to cool (remove bay leaf).
Meanwhile plunge 200g trimmed fine green beans in boiling water and cook for 5 mins (until just tender). Strain (retaining water) and rinse in cold water to stop the cooking process. Leave to cool. Slice half of them.
Finally chop 2 carrots put in saucepan with the retained bean cooking water and bring water back to boil. As soon as this has happened strain and leave to cool.
Chop a bunch of parsley and bunch of chives finely. Chop the leaves of fresh thyme (aim for about 2tsp worth). Add to the herbs 4 tbsp extra virgin olive oil and juice of a lemon. Season, bearing in mind that feta is salty.
Mix in all the other ingredients into the herbs and dressing along with 100g crumbled feta.
Serve with green salad and cherry tomatoes. Personally I enjoy an additional dash of dressing made from balsamic vinegar and olive oil.
Menu for w/c 19th April 2010
We were out for lunch yesterday so no left over meat to use. Couple of meals from freezer but what with the still beautiful weather here start with
M Bbq - chicken wings (with rest if the buffalo sauce), blue cheese dip, carrot and celery sticks and burgers. M's girlfriend's birthday and she'll have been out for lunch already, so hence nibble food
T Honey and mustard chicken
Notes: used chicken breast cut unto half and 2tsp (not tbsp) mustard. Next time will use less parnsips - about 250g.
W Pasta with sauces from freezer (chicken and risotto for the parents, meatballs for M)
Th Duck and chips (back to school meal)
F Something from freezer
Lunches
Pitta bread with salad and chicken/ham
Cottage cheese salad (didn't have it last week)
Salad nicoise
Lentil and feta salad
Beetroot, new potatoes and ham
M Bbq - chicken wings (with rest if the buffalo sauce), blue cheese dip, carrot and celery sticks and burgers. M's girlfriend's birthday and she'll have been out for lunch already, so hence nibble food
T Honey and mustard chicken
Notes: used chicken breast cut unto half and 2tsp (not tbsp) mustard. Next time will use less parnsips - about 250g.
W Pasta with sauces from freezer (chicken and risotto for the parents, meatballs for M)
Th Duck and chips (back to school meal)
F Something from freezer
Lunches
Pitta bread with salad and chicken/ham
Cottage cheese salad (didn't have it last week)
Salad nicoise
Lentil and feta salad
Beetroot, new potatoes and ham
Friday, 16 April 2010
Parsnips
Still have some of last years parsnips in the ground, but need the space for this year's crops. Hence a trawl for recipes that aren't curried parsnip soup or roast parsnips. Will cook a load up, mash and freeze in 500-600g batches for all the recipes that call for mash!
Will edit the list as the recipes are sampled
600g parsnip to one large potato - cook and mash for a different topping for a shepherds pie
or like this: http://www.bbcgoodfood.com/recipes/1232/tasty-shepherds-pie-with-parsnip-mash
http://www.bbcgoodfood.com/recipes/5919/parsnip-mash-with-apple
http://www.bbcgoodfood.com/recipes/259621/herby-parsnip-champ
http://www.bbcgoodfood.com/recipes/8053/chicken-and-leek-pot-pies - ie use mash instead of pastry.... worth trying with ham and chicken to make it lf
http://www.bbcgoodfood.com/recipes/260618/roast-root-vegetable-and-green-lentil-soup
http://www.bbcgoodfood.com/recipes/4963/creamy-parsnip-and-squash-bake - need to use something instead of double cream - turning it into a gratin might work - or could use sauce from this recipe http://www.bbcgoodfood.com/recipes/8641/creamy-parsnip-and-mustard-gratin
http://www.bbcgoodfood.com/recipes/7742/fiveaday-tagine
http://www.bbcgoodfood.com/recipes/1124/moroccan-tagine (looks better)
http://www.bbcgoodfood.com/recipes/9582/honey-mustard-chicken-pot-with-parsnips
http://www.bbcgoodfood.com/recipes/146607/green-chicken-and-vegetable-curry
http://www.bbcgoodfood.com/recipes/1271/herbed-pork-fillet-with-roast-vegetables lf
http://www.bbcgoodfood.com/recipes/1488/pork-with-apple-and-frizzled-sage lf
http://www.bbcgoodfood.com/recipes/1209/pork-and-parsnip-cobbler
http://www.bbcgoodfood.com/recipes/1859/muffintopped-winter-beef-stew
http://www.bbcgoodfood.com/recipes/4794/parsnip-and-potato-rosti
http://www.bbcgoodfood.com/recipes/1736/parsnip-hash-browns
http://www.bbcgoodfood.com/recipes/2886/potato-parsnip-and-horseradish-baked-rosti
http://www.bbcgoodfood.com/recipes/69605/parsnip-cranberry-and-chestnut-loaf
http://www.bbcgoodfood.com/recipes/74603/sweet-potato-and-parsnip-bake
Will edit the list as the recipes are sampled
600g parsnip to one large potato - cook and mash for a different topping for a shepherds pie
or like this: http://www.bbcgoodfood.com/recipes/1232/tasty-shepherds-pie-with-parsnip-mash
http://www.bbcgoodfood.com/recipes/5919/parsnip-mash-with-apple
http://www.bbcgoodfood.com/recipes/259621/herby-parsnip-champ
http://www.bbcgoodfood.com/recipes/8053/chicken-and-leek-pot-pies - ie use mash instead of pastry.... worth trying with ham and chicken to make it lf
http://www.bbcgoodfood.com/recipes/260618/roast-root-vegetable-and-green-lentil-soup
http://www.bbcgoodfood.com/recipes/4963/creamy-parsnip-and-squash-bake - need to use something instead of double cream - turning it into a gratin might work - or could use sauce from this recipe http://www.bbcgoodfood.com/recipes/8641/creamy-parsnip-and-mustard-gratin
http://www.bbcgoodfood.com/recipes/7742/fiveaday-tagine
http://www.bbcgoodfood.com/recipes/1124/moroccan-tagine (looks better)
http://www.bbcgoodfood.com/recipes/9582/honey-mustard-chicken-pot-with-parsnips
http://www.bbcgoodfood.com/recipes/146607/green-chicken-and-vegetable-curry
http://www.bbcgoodfood.com/recipes/1271/herbed-pork-fillet-with-roast-vegetables lf
http://www.bbcgoodfood.com/recipes/1488/pork-with-apple-and-frizzled-sage lf
http://www.bbcgoodfood.com/recipes/1209/pork-and-parsnip-cobbler
http://www.bbcgoodfood.com/recipes/1859/muffintopped-winter-beef-stew
http://www.bbcgoodfood.com/recipes/4794/parsnip-and-potato-rosti
http://www.bbcgoodfood.com/recipes/1736/parsnip-hash-browns
http://www.bbcgoodfood.com/recipes/2886/potato-parsnip-and-horseradish-baked-rosti
http://www.bbcgoodfood.com/recipes/69605/parsnip-cranberry-and-chestnut-loaf
http://www.bbcgoodfood.com/recipes/74603/sweet-potato-and-parsnip-bake
Monday, 12 April 2010
Salads
- Bbq pork and coleslaw
- Beansprout and carrot
- Beef and Beetroot
- Spiced Beetroot
- Blue Cheese and Walnut
- Cheat coronation chicken
- Cottage cheese and pine nuts
- Puy lentil and feta
- Tabouleh
- Turkey with Tabbouleh and Tahini Dressing
- Warm tomato, pea and potato
Menu for w/c 12th April 2010
Large piece of beef pot roasted yesterday - ideal for my take on a Philly Steak sandwich. Will make up a large quantity of herby meat sauce with the remaining beef; some to have with pasta at the end of the week the rest for the freezer.
With the nettles bursting into growth at the edge of the field, time for a batch of nettle soup
M Spicy spaghetti with garlic mushrooms
T Philly Steak Sandwiches
W Jerk chicken
Th Meal from freezer
F Pasta and herby meat sauce
Salads etc for lunch
Puy lentil and feta salad
Cottage cheese and pine nuts
Toast pine nuts in dry frying pan until golden. Leave to cool. Add to tub of cottage cheese along with two finely chopped spring onions. Serve with green salad and a balsamic vinegar and olive oil dressing.
Potato and radish salad with salami
Beef and Beetroot salad
Nettle soup
With the nettles bursting into growth at the edge of the field, time for a batch of nettle soup
M Spicy spaghetti with garlic mushrooms
T Philly Steak Sandwiches
W Jerk chicken
Th Meal from freezer
F Pasta and herby meat sauce
Salads etc for lunch
Puy lentil and feta salad
Cottage cheese and pine nuts
Toast pine nuts in dry frying pan until golden. Leave to cool. Add to tub of cottage cheese along with two finely chopped spring onions. Serve with green salad and a balsamic vinegar and olive oil dressing.
Potato and radish salad with salami
Beef and Beetroot salad
Nettle soup
Friday, 9 April 2010
Buffalo Chicken Wings and Garlic Blue Cheese dip
With the glorious weather we're going for first bbq of the year. Can't believe that I haven't written up my recipe for the buffalo sauce for wings so here goes:
Melt 4tbsp low fat spread (I use an olive oil based one and melt in a small bowl in the microwave)
Stir in 1tbsp hot chilli sauce and 0.5tbsp ketchup
Sufficient for at least 15 chicken wings (cut at the joint and with tips removed prior to bbq'ing). Either coat cooked wings with sauce or use sauce for dipping.
Serve with garlic blue cheese dip:
Mash 75g Danish blue cheese with one crushed garlic clove and stir in about 250g plain yoghurt
If this is a starter for a large gathering I also serve carrot, celery and red pepper sticks as extras for the dip.
For tonight going to simply follow with burgers - much prefer to enjoy this lovely evening sun!
Melt 4tbsp low fat spread (I use an olive oil based one and melt in a small bowl in the microwave)
Stir in 1tbsp hot chilli sauce and 0.5tbsp ketchup
Sufficient for at least 15 chicken wings (cut at the joint and with tips removed prior to bbq'ing). Either coat cooked wings with sauce or use sauce for dipping.
Serve with garlic blue cheese dip:
Mash 75g Danish blue cheese with one crushed garlic clove and stir in about 250g plain yoghurt
If this is a starter for a large gathering I also serve carrot, celery and red pepper sticks as extras for the dip.
For tonight going to simply follow with burgers - much prefer to enjoy this lovely evening sun!
Thursday, 8 April 2010
Pasta with Saffron, Ham and Peas
Based on this recipe
Feeds 3-4
Cook 250g conchiglie or similar pasta (I used lumaconi last night) according to packet
Pour 1tbsp of boiling water over a pinch of saffron and leave to steep.
In a large frying pan gently heat 1tbsp olive oil and gently fry 1 finely chopped clove of garlic along with 3 roughly chopped slices of parma ham (or similar) and 3 roughly chopped slices of normal ham.
Add 250g frozen peas, 2-3 tbsp low fat soft cheese, 1 glass of white wine and the saffron. Simmer until liquid has reduced by at least a third.
Mix in pasta, season and serve.
Feeds 3-4
Cook 250g conchiglie or similar pasta (I used lumaconi last night) according to packet
Pour 1tbsp of boiling water over a pinch of saffron and leave to steep.
In a large frying pan gently heat 1tbsp olive oil and gently fry 1 finely chopped clove of garlic along with 3 roughly chopped slices of parma ham (or similar) and 3 roughly chopped slices of normal ham.
Add 250g frozen peas, 2-3 tbsp low fat soft cheese, 1 glass of white wine and the saffron. Simmer until liquid has reduced by at least a third.
Mix in pasta, season and serve.
Monday, 5 April 2010
Potato boulangere with cooked minced meat
Basics are for potato boulangere but interspersed with minced cooked meat
Heat oven to 170C
Slice 1.5 lb of potatoes thinly ideally using a mandolin (potato skins on is fine)
Mince 8 oz of cooked meat (beef is family favourite - can use less meat in which case ensure onion is large)
Finely slice 1 onion
Fry onion in oil until transparent
Layer potatoes, onion and meat (seasoning with salt and paper) in a lightly greased baking tray finishing with layer of potatoes.
Mix 0.5pt milk with 0.5 tsp dry mustard powder and tbsp finely chopped parsley and pour over the potatoes.
Bake in oven for one hour until potatoes are cooked through.
Serve with plenty of fresh vegetables..... and ketchup!
Heat oven to 170C
Slice 1.5 lb of potatoes thinly ideally using a mandolin (potato skins on is fine)
Mince 8 oz of cooked meat (beef is family favourite - can use less meat in which case ensure onion is large)
Finely slice 1 onion
Fry onion in oil until transparent
Layer potatoes, onion and meat (seasoning with salt and paper) in a lightly greased baking tray finishing with layer of potatoes.
Mix 0.5pt milk with 0.5 tsp dry mustard powder and tbsp finely chopped parsley and pour over the potatoes.
Bake in oven for one hour until potatoes are cooked through.
Serve with plenty of fresh vegetables..... and ketchup!
Menu for w/c 5th April 2010 - start of low(er) fat regime
Needing to lower the fat in the family diet (health/weight reasons) where cheese is going to be the hardest bit for me. Mr B will find both less meat as well as cheese the hardest. Master B will probably keep eating as he currently does (bean pole and still growing).
Although I have number of my own recipes that are easily modified am also going to intersperse with new recipes.
M Potato Boulangere (par boiling the onion rather than frying)
T Meal from Freezer - lamb tagine with cous cous
W Pasta: happen to have some parma ham so will go for a varient of this pasta with pea recipe - my variant is here
Th Chicken - spiced chicken with rice and crisp red onions
F One of the below depending on what is in the shops!
In the must try when appropriate list:
http://www.bbcgoodfood.com/recipes/4811/panfried-venison-with-blackberry-sauce
Turkey spag bol
http://www.bbcgoodfood.com/recipes/12134/italian-turkey-steaks-with-garlicky-bean-mash
http://www.bbcgoodfood.com/recipes/10767/turkey-burgers-with-beetroot-relish
Chicken burgers with spinach and pine nuts
http://www.bbcgoodfood.com/recipes/4380/very-quick-chicken-casserole
http://www.bbcgoodfood.com/recipes/9021/chicken-and-white-bean-stew
http://www.bbcgoodfood.com/recipes/13192/lamb-and-squash-curry
Moroccan lamb stew with pumpkin
Spicy spaghetti with garlic mushrooms
Light carbonara
and for lunch
http://www.bbcgoodfood.com/recipes/13241/chargrilled-turkey-with-quinoa-tabbouleh-and-tahin
Although I have number of my own recipes that are easily modified am also going to intersperse with new recipes.
M Potato Boulangere (par boiling the onion rather than frying)
T Meal from Freezer - lamb tagine with cous cous
W Pasta: happen to have some parma ham so will go for a varient of this pasta with pea recipe - my variant is here
Th Chicken - spiced chicken with rice and crisp red onions
F One of the below depending on what is in the shops!
In the must try when appropriate list:
http://www.bbcgoodfood.com/recipes/4811/panfried-venison-with-blackberry-sauce
Turkey spag bol
http://www.bbcgoodfood.com/recipes/12134/italian-turkey-steaks-with-garlicky-bean-mash
http://www.bbcgoodfood.com/recipes/10767/turkey-burgers-with-beetroot-relish
Chicken burgers with spinach and pine nuts
http://www.bbcgoodfood.com/recipes/4380/very-quick-chicken-casserole
http://www.bbcgoodfood.com/recipes/9021/chicken-and-white-bean-stew
http://www.bbcgoodfood.com/recipes/13192/lamb-and-squash-curry
Moroccan lamb stew with pumpkin
Spicy spaghetti with garlic mushrooms
Light carbonara
and for lunch
http://www.bbcgoodfood.com/recipes/13241/chargrilled-turkey-with-quinoa-tabbouleh-and-tahin
Saturday, 27 March 2010
Tuesday, 9 March 2010
18th Birthday lunch
My eldest child is now formally an adult!!
Lunch on Sunday to celebrate (amidst her other celebrations) consisted of
Smoked Salmon
Feta stuffed olives
Chicken stuffed with wild mushrooms and bacon with marsala sauce
Chocolate party cake warmed and served with cream and/or ice cream
The chicken recipe is from Delia Online although said daughter has the recipe in a Delia cook book. She's tried it before but first time for me. Very proud that E happily tackled this recipe let alone got great results. (Served with mashed potatoes and butter steamed carrots and green beans)
The feta stuffed olives is one E was taught a couple of years back (by great friend) and she made them despite it being her birthday:
Take a jar/pot of green queen olives (pitted)
Mash feta cheese with basil and parsley and season
Stuff olives with feta mix (end of a teaspoon helps)
Dip stuffed olives in beaten egg and then in breadcrumbs
Fry until lightly golden on all sides
Serve immediately
Amount of feta needed? Well we did this by eye so you will have to wait until we repeat and weigh out properly. Any left over feta can be added to a salad or even on top of a lamb chop the next day.
Chocolate cake was adorned with indoor fireworks as well as 18 candles. ... and numerous mini eggs.
Lunch on Sunday to celebrate (amidst her other celebrations) consisted of
Smoked Salmon
Feta stuffed olives
Chicken stuffed with wild mushrooms and bacon with marsala sauce
Chocolate party cake warmed and served with cream and/or ice cream
The chicken recipe is from Delia Online although said daughter has the recipe in a Delia cook book. She's tried it before but first time for me. Very proud that E happily tackled this recipe let alone got great results. (Served with mashed potatoes and butter steamed carrots and green beans)
The feta stuffed olives is one E was taught a couple of years back (by great friend) and she made them despite it being her birthday:
Take a jar/pot of green queen olives (pitted)
Mash feta cheese with basil and parsley and season
Stuff olives with feta mix (end of a teaspoon helps)
Dip stuffed olives in beaten egg and then in breadcrumbs
Fry until lightly golden on all sides
Serve immediately
Amount of feta needed? Well we did this by eye so you will have to wait until we repeat and weigh out properly. Any left over feta can be added to a salad or even on top of a lamb chop the next day.
Chocolate cake was adorned with indoor fireworks as well as 18 candles. ... and numerous mini eggs.
Monday, 22 February 2010
Menu for w/c 22nd Feb 2010 and white sauce
Couple of recipes in the menu this week that I need to write up or link to (eg spotted that the link to Delia's Lamb ossobuco has changed)
Pork Chops with satay sauce
Lamb Ossobuco for grown ups with Meatballs for junior (meatballs made previously and frozen)
Mr B's 'signature dish' Spaghetti with chicken and pesto sauce
Sausage Casserole and mashed potato
Lasagne
White sauce (aka Bechamel sauce)
For each half pint of milk
1 oz butter/marg
1 oz plain flour
salt and pepper
(1oz = 1 tbsp for both of the above)
For my kids: the way I taught you is the all in one method ie whisk all ingredients together in a saucepan over a medium heat so it gradually thickens. Add seasoning once thickened.
Or the way I was taught by my mother (roux method): melt fat, add flour, stir over medium heat until honeycomb consistency (or HomeEc teacher tells you it is done - why oh why did it never work in school when I could make it perfectly at home?!) ...
....then gradually add milk, stirring constantly, until thick.
The all in one method is good for plain white sauce and also sauces such as cheese sauce (ie where the additional ingredients are added once the white sauce has thickened).
The other 'roux' method works for these as well and is also the only method of making a decent onion sauce (gently fry onions in fat, add flour etc....)
Pork Chops with satay sauce
Lamb Ossobuco for grown ups with Meatballs for junior (meatballs made previously and frozen)
Mr B's 'signature dish' Spaghetti with chicken and pesto sauce
Sausage Casserole and mashed potato
Lasagne
White sauce (aka Bechamel sauce)
For each half pint of milk
1 oz butter/marg
1 oz plain flour
salt and pepper
(1oz = 1 tbsp for both of the above)
For my kids: the way I taught you is the all in one method ie whisk all ingredients together in a saucepan over a medium heat so it gradually thickens. Add seasoning once thickened.
Or the way I was taught by my mother (roux method): melt fat, add flour, stir over medium heat until honeycomb consistency (or HomeEc teacher tells you it is done - why oh why did it never work in school when I could make it perfectly at home?!) ...
....then gradually add milk, stirring constantly, until thick.
The all in one method is good for plain white sauce and also sauces such as cheese sauce (ie where the additional ingredients are added once the white sauce has thickened).
The other 'roux' method works for these as well and is also the only method of making a decent onion sauce (gently fry onions in fat, add flour etc....)
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