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....)
Sunday, 27 December 2009
Left overs week
With 9 adults for Christmas lunch, not much of the turkey left. 4kg of Sandridge Farm smoked gammon on Christmas Eve (baked then glazed with soft brown sugar, mustard and studded with cloves) for just 4 adults leaves plenty for sandwiches etc.
Turkey, ham and mushroom pie
Crispy turkey with chinese pancakes
Turkey curry
Ham, egg and chips
Turkey, ham and mushroom pie
Crispy turkey with chinese pancakes
Turkey curry
Ham, egg and chips
Friday, 25 December 2009
Monday, 21 December 2009
Mango chutney
Just dug this out for my m-in-law. So the next time I come across Mangoes on offer.....
http://www.curryfrenzy.com/curry/recipes/Mango-Chutney.html
http://www.curryfrenzy.com/curry/recipes/Mango-Chutney.html
Saturday, 14 November 2009
Menu for w/c 16th Nov
Assuming Gammon for lunch tomorrow
M Cannelloni stuffed with cooked ham and tomato sauce
T Fish fingers and chips (Mr B revisiting childhood?)
W Jacket potatoes with either sliced ham, if enough left over, or sausages and coleslaw.
Th Stuffed chicken in parma ham
Meatballs and spaghetti (have some lamb mince in the freezer to use up)
Stuffed chicken
Will stuff each chicken breast with mozzarella and basil leaves, wrap in parma ham and then cook in a hot (200 degree C) oven for 20 minutes.
M Cannelloni stuffed with cooked ham and tomato sauce
T Fish fingers and chips (Mr B revisiting childhood?)
W Jacket potatoes with either sliced ham, if enough left over, or sausages and coleslaw.
Th Stuffed chicken in parma ham
Meatballs and spaghetti (have some lamb mince in the freezer to use up)
Stuffed chicken
Will stuff each chicken breast with mozzarella and basil leaves, wrap in parma ham and then cook in a hot (200 degree C) oven for 20 minutes.
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