MealPlans WB 22nd June 2009

Europa_2

SunnyGirl wrote: »

Thanks for sharing the recipe Penny :T I appreciate the quantities too as only DH, myself & DS1 actually eat it so I'll follow your amounts. I never thought to put a mixture of mayo & salad cream in that'll definitely stop it tasting vinegary

Hi - sorry if i'm butting in!! I use a very similar recipe also but substitute some creme fraiche for some of the mayo to make it even creamier. Yum yum!!

I'm going to try and start doing weekly meal plans too. Hopefully save some pennies that way. Will join in on next weeks.

phizzimum

misscousinitt wrote: »

Monday: Turkey Straganoff

I like the sound of that! I think I might use it to describe what I cook with rubber chicken that's bounced it's last bounce!

phizzimum

Mon - Pizza, salad and Baked Spuds

Tues - Quiche salad, and Baked Spuds

Wed - Lasagne and salad

Thurs- Chicken Livers and Salad

Fri - Veggie Chilli and Rice

Sat- Sausage Pie and Veg

Sun- Omlette and Baked Spuds

(can you tell I've got a big bag of potatoes in the shed to use up?)

*Paris*

I'm being super organised this week

Monday Salmon & New Potato grill

Tuesday Chilli con carne & rice

Wednesday Tuna and vegetable pasta

Thursday Salmon & cous cous

Friday Cod, hm potoato wedges & peas

Saturday Chilli bean tortillas

Sunday Spaghetti with chilli prawns & tomatoes

SunnyGirl

Europa wrote: »

Hi - sorry if i'm butting in!! I use a very similar recipe also but substitute some creme fraiche for some of the mayo to make it even creamier. Yum yum!!

I'm going to try and start doing weekly meal plans too. Hopefully save some pennies that way. Will join in on next weeks.

Ooh lovely idea too thanks for that :T

cazzasmazza wrote: »

Wed 24th - Quorn goujons from freezer with home made bombay potatoes (yum) and frozen broccoli/cauliflower on the side

That's me done - now I've read it back, it sounds quite a nice week of scoffing! If anyone would like any recipes for the above, please ask (I really love to cook).

Caz

I'd love the recipe & method for Bombay Potatoes please? They're one of my favourites but I've never made them myself. I usually buy in the Co-op

cazzasmazza

As requested, here's the recipe I use for Bombay Potatoes - it's definitely my favourite recipe.

They aren't "saucy" or "tomatoey" bombay potatoes which you can buy ready made. They are however absoutely delicious!

If you don't have everything you need in your store cupboard (e.g. like the asafoetida) I doubt it will make a huge difference if you leave it out. I do think the spice seeds are very important for a good flavour so I wouldn't leave those out - they aren't expensive to buy.

Also, the potatoes MUST be a waxy variety, otherwise they mush up and it doesn't work.


Bombay Potatoes
Serves 4 - 6

• 450g waxy potatoes - e.g. salad potatoes or new potatoes
• 1tsp turmeric
• 4 tbsp vegetable oil
• 2 dried red chillies (I use dried chilli flakes sparingly)
• 8 curry leaves
• 2 onions finely chopped
• 1 - 2 fresh green chillies finely chopped
• 50g / 2oz fresh coriander roughly chopped
• 1/4 tsp asafoetida
• 1/2 tsp cumin seeds,
• 1/2 tsp mustard seeds
• 1/2 tsp fennel seeds

Chop potatoes into small chunks and boil in lightly salted water and half the turmeric, until tender. Set aside.

Heat oil in a heavy based frying pan and add the dried chillies and curry leaves and fry until very well done - almost burnt. Then add onions, green chillies, coriander, remaining turmeric, asafoetida and the spice seeds and cook it all gently until the onions are tender.

Fold in the potatoes and add a very small amount of water. Cook on low heat for around 10 mins, mixing well to ensure the spices are evenly spread (if it gets too dry, just add a little more water)

Serve hot, with a squeeze of fresh lemon juice, if you like.

Enjoy!

stevenhp1987

A little late but for me and my gf this week:

Going to be moving out soon so would rather not buy any more pasta or rice etc. So mainly meals with potatos.. I tend to always cook 4 servings, so 2 days worth!

Mon - Pork ribs, mash and baked beans
Tue - Pork ribs, mash and baked beans
Wed - Sausage casserole and mash
Thu - Sausage casserole and mash
Fri - My own curry mince pie concoction!
Sat - My own curry mince pie concoction!
Sun - Sweet and Sour stir fry

cazzasmazza

HI there, here is the recipe for Moroccan chicken in the slow cooker, it really is one of the best I've ever done and it is a favourite at Xmas buffets and dinners alike. It's also wonderful day to day - as you can make large amounts and it rests in the fridge for days. you can freeze it well too.

• Ingredients
• 6 chicken breasts chopped into large chunks
• 4 cloves of garlic chopped finely
• 2 tablespoons of olive oil
• 1 inch ginger root finely chopped
• 6 ounces dried apricots
• 3 tablespoons of ketchup
• 2 (14 ounce) cans of chopped tomatoes
• 2 (14 ounce) cans of chickpeas
• 2 tablespoons honey
• 1/2 pint chicken or vege stock
• 1 pinch saffron (you can replace with a tsp turmeric but it isn't as good)
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• salt and black pepper
• A few drops of tabasco - for heat - to taste
• Zest and juice of 1 lemon
  Directions
  
  Whack it all in a Slow Cooker and cook on high for 3 to 4 hours
  
  Tastes much much better the next day!
• 
  You can also make the sauce without the meat so its vege. It really is fantasic either way. Best the next day or beyond.

champys

cazzasmazza wrote: »

Thurs 25th - Baked herby polenta (sooo cheap and yummy)

Caz

Hi Caz - would you mind sharing your recipe for baked herby polenta? I have been meaning to take the plunge and make polenta for some time, and I bought the stuff for it, but would love a tried and tested recipe. Thanks in advance!

Ch.

cazzasmazza

Hi there, here's my recipe for herby baked polenta.

The nice thing about this is that you can prep it the day before and then simply bake it when you want it the next day.

You can use your favourite herbs, fresh or dried, whatever you have in, or whatever goes best with what you are serving the polenta with e.g. rosemary goes well with lamb.

Serves 6 (uses American style measuring cups)

• 2 3/4 cups chicken stock or veggie stock
• 2 cups water
• 1 1/2 cups milk
• 3 cloves of garlic, minced
• 1 1/2 teaspoons chopped fresh rosemary or a similar amount of fresh or dried herbs of your choice (I chuck them in, I don't really measure the herbs)
• 1/2 teaspoon of salt (or less if your stock is quite salty - check to taste)
• 1 1/2 cups polenta
• 8 tablespoons grated cheese - piquant cheese works best e.g. parmesan or you can use mature cheddar, or just leave it out if you prefer (eqivalent to about 1 1/2 oz. cheese)

Instructions

1. Butter or lightly oil a baking dish
2. Bring first 6 ingredients to boil in a large saucepan.
3. Gradually add polenta, whisking until smooth.
4. Reduce heat to low; cook until polenta is very soft and mixture is thick and creamy, stirring occasionally, it takes about 12 minutes.
5. Remove from heat and stir in 6 tablespoons of the cheese (if using), then season the mixture with pepper.
6. Transfer to prepared baking dish.
7. Sprinkle the remaining tablespoons cheese over polenta (if using).
8. Cool, cover and chill. (it can be baked the next day)
9. Bake until heated through and golden on top, about 30 minutes at 375 degrees
10. Serve polenta warm with whatever you wish.

Hope you enjoy it!
Caz
xxxx