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!
Friday, 9 April 2010
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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