Canelloni stuffed with ham and tomato - from '100 best pasta recipes' book
Chicken, Gammon and Egg pie
Pasta with Saffron, Ham and Peas
Saturday, 14 November 2009
Monday, 9 November 2009
Menu for w/c 9th November 2009; Tomato and Goat's Cheese crumble
M Pasta with Tuna and tomato sauce
T Tomato and Goats Cheese Crumble (see below)
W Tex Mex - Nachos (uses up the rest of the guacamole and salsa), BBQ Ribs and Sweetcorn
Th Duck and Chips (as requested by the birthday boy)
F Pork and Apple Bake
Tomato and Goat's Cheese Crumble
1kg tomatoes - mixed varieties including cherry tomatoes, roughly chopped with some cherry tomatoes left whole
Olive oil
225g goat's cheese (ideally half firm and half soft but full amount of either fine as well) cubed
50g pine nuts
100g fresh breadcrumbs
50g parmesan cheese, freshly grated
Preheat oven to 180C
Heat 2tbsp olive oil in a pan over medium heat; add tomatoes, apart from cherry tomatoes, and cook for about 10 minutes until soft. Add cherry tomatoes for the last minute.
Meanwhile, in another pan heat 2bsp olive oil and fry the breadcrumbs and pine nuts until golden (if anything I use less than 100g of breadcrumbs).
In oven proof baking dish layer tomato sauce and cubes of goats cheese.
Cover with breadcrumb/pine nut mixture and sprinkle over parmesan.
Back in the oven for 20 minutes or until golden
Serve with crusty bread and a green salad
T Tomato and Goats Cheese Crumble (see below)
W Tex Mex - Nachos (uses up the rest of the guacamole and salsa), BBQ Ribs and Sweetcorn
Th Duck and Chips (as requested by the birthday boy)
F Pork and Apple Bake
Tomato and Goat's Cheese Crumble
1kg tomatoes - mixed varieties including cherry tomatoes, roughly chopped with some cherry tomatoes left whole
Olive oil
225g goat's cheese (ideally half firm and half soft but full amount of either fine as well) cubed
50g pine nuts
100g fresh breadcrumbs
50g parmesan cheese, freshly grated
Preheat oven to 180C
Heat 2tbsp olive oil in a pan over medium heat; add tomatoes, apart from cherry tomatoes, and cook for about 10 minutes until soft. Add cherry tomatoes for the last minute.
Meanwhile, in another pan heat 2bsp olive oil and fry the breadcrumbs and pine nuts until golden (if anything I use less than 100g of breadcrumbs).
In oven proof baking dish layer tomato sauce and cubes of goats cheese.
Cover with breadcrumb/pine nut mixture and sprinkle over parmesan.
Back in the oven for 20 minutes or until golden
Serve with crusty bread and a green salad
Sunday, 11 October 2009
Chicken and Sweetcorn Soup
A must do soup in the Brode household from stock created from the carcass of a roast chicken.
First make chicken stock: put carcass of chicken (stripped of most of the cooked meat) into a large saucepan and cover, just, with water (include vegetable cooking water and any left over gravy of making from a roast chicken). Bring to boil then simmer for about an hour. Longer is even better. Strain off the stock. Leave the carcass to cool and pick off any remaining meat to add to the soup.
For basic soup simply add the pieces of chicken to the stock, add a tin of sweetcorn (preferably one that it is in just water, no salt or sugar added) and briefly blend. Do not blend until smooth. The aim is to have recognisable bits of chicken and sweetcorn.
Favourite is to also add chopped spring onions (aka scallions), simmer for at least 5 minutes, the briefly blend.
If you like a thicker soup, blend cornflour with the contents of tin of sweetcorn before adding (ie with the water in the tin) before adding to stock and chicken. Stir until soup has thickened. Blend further if need be.
Ideal seasoning for this soup is a dash of soy sauce.
First make chicken stock: put carcass of chicken (stripped of most of the cooked meat) into a large saucepan and cover, just, with water (include vegetable cooking water and any left over gravy of making from a roast chicken). Bring to boil then simmer for about an hour. Longer is even better. Strain off the stock. Leave the carcass to cool and pick off any remaining meat to add to the soup.
For basic soup simply add the pieces of chicken to the stock, add a tin of sweetcorn (preferably one that it is in just water, no salt or sugar added) and briefly blend. Do not blend until smooth. The aim is to have recognisable bits of chicken and sweetcorn.
Favourite is to also add chopped spring onions (aka scallions), simmer for at least 5 minutes, the briefly blend.
If you like a thicker soup, blend cornflour with the contents of tin of sweetcorn before adding (ie with the water in the tin) before adding to stock and chicken. Stir until soup has thickened. Blend further if need be.
Ideal seasoning for this soup is a dash of soy sauce.
Menu for w/c 12th Oct
Roast chicken for Sunday lunch and some cooked gammon in freezer leading to a couple of supper/salads
Suppers
M Spag Bol
T Baked baby squash
W Chicken, Gammon and Egg pie. No pastry involved will make onion sauce, stir in cubes of cooked, chicken and gammon, sliced boiled eggs. Top with a mix of cornflakes and grated cheese and crisp under grill
Th
F From freezer: Pork with mushroom and cream sauce
Lunches
Egg salad
Spicey marinated Prawn salad (not sure what in marinade just yet!)
Coronation chicken salad
Soup - has to be a batch of Chicken and Sweetcorn!
Suppers
M Spag Bol
T Baked baby squash
W Chicken, Gammon and Egg pie. No pastry involved will make onion sauce, stir in cubes of cooked, chicken and gammon, sliced boiled eggs. Top with a mix of cornflakes and grated cheese and crisp under grill
Th
F From freezer: Pork with mushroom and cream sauce
Lunches
Egg salad
Spicey marinated Prawn salad (not sure what in marinade just yet!)
Coronation chicken salad
Soup - has to be a batch of Chicken and Sweetcorn!
Pork and Apple Bake
Another good recipe for the remainder of a Pork roast
Preheat oven to 180C
Finely chop 2 medium onions
Cut 2 medium carrots into fine (julienne) strips
Cook onions and carrots in rapeseed/sunflower oil over medium heat until onions are transparent.
Cover base of baking dish with the onions and carrots
Thin slices of cooked pork (about 8oz) and arrange in layer ontop of the carrots and onions
Peel, core and slice a cooking apple and arrange on top of the pork.
Pour over enough cider to a level just below that of the layer of apple
Sprinke soft brown sugar (about 2tbsp - less if you use a dessert apple) over the apple
Bake in oven for 20-25 minutes
Serve with mashed potato and a green vegetable
Preheat oven to 180C
Finely chop 2 medium onions
Cut 2 medium carrots into fine (julienne) strips
Cook onions and carrots in rapeseed/sunflower oil over medium heat until onions are transparent.
Cover base of baking dish with the onions and carrots
Thin slices of cooked pork (about 8oz) and arrange in layer ontop of the carrots and onions
Peel, core and slice a cooking apple and arrange on top of the pork.
Pour over enough cider to a level just below that of the layer of apple
Sprinke soft brown sugar (about 2tbsp - less if you use a dessert apple) over the apple
Bake in oven for 20-25 minutes
Serve with mashed potato and a green vegetable
Sunday, 4 October 2009
Menu for w/c 5th October 2009
Pork roast today. Fresh coriander in the reduced cabinet at the supermarket yesterday so a batch of carrot and coriander soup made as well (some for the week, the rest for the freezer).
M Quiche (Gammon and Onion)
T Pork and Apple Bake
W Chicken stir fry and ChowMein
Th C Pie
F Pizza
Salads
BBq pork and coleslaw
Cottage cheese with toasted pinenuts and chopped spring onion
Quiche
M Quiche (Gammon and Onion)
T Pork and Apple Bake
W Chicken stir fry and ChowMein
Th C Pie
F Pizza
Salads
BBq pork and coleslaw
Cottage cheese with toasted pinenuts and chopped spring onion
Quiche
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