Black Saturn's evening meal planner

larmy16

Just adding my pennorth on this subject, by the way BS always makes for fascinating reading. How about chappatis for the curry. You cant really get anything cheaper than those. Chappati flour from Morrisons and water mixed to make a dough, roll out and heat on high in a largeish frying pan. When they get the brown spots, flip over and do the other side. My ds loves these.

loopylass

Can i have your malt loaf recipe again BS as i made this a few times and my kids love it but i cant find the recipe
Thanks

your other recipes sound really good im going to type them all up in the weekend keep up the good work:D

Anne_Marie_2

Thanks BS for taking the time to do all this. Some good ideas.

For whoever was looking for vegetarian Worcestershire sauce, which I used to be able to get, but alas no longer. Nearest I can get is mushroom ketchup by Geo Watkins, or Mushroom Seasoning by Burgess, also got a Yorkshire Relish from Dobies a good while back. Just make sure you don't buy the Chinese style mushroom sauce in a bottle, which is nothing like, and should be used for Chinese cooking!


Cheap veggie recipe is dhal served with chappatti, pitta or nan bread.

Home made quiche (whatever you like as filling, but say courgette & pepper), salad, home made coleslaw, new potatoes.

Bolognaise sauce made with soya mince or vegetables - serve as spag bol, lasagne, moussaka, canneloni.

Spice up with some chilli, add kidney beans, or tin of baked beans if you don't have or like kidney beans, and have chilli con carne with rice or baked potato - or reduce sauce and serve in tortilla wraps with lettuce, grated cheese.

Serve with taco chips - either the bolognaise, or the chilli version depending on taste - or even just HM tomato sauce. Put taco chips into oven proof dish, dollup about a few spoonfuls of sauce, grate some cheese over and bake in oven for about 10 mins or so. I put some olives in too. Serve with dollops of either fromage frais/greek yoghourt and quacamole - or leave these out, as not to everyones taste. Good sharing dish - or make individual portions.

Savoury bread pudding - not done this for ages, but cheap and tasty.
Make up sandwiches with say cheese, onion and tomato (whatever you fancy). Amount depends on appetite really, but allow 2 slices bread or more per adult. Cut into triangles and place in greased ovenproof dish. Beat up couple of eggs with some milk, season and pour over. Bake in oven for about 25 mins until puffed up and golden. Nice served with salad or veggies.

Or make up sandwiches, dip in beaten egg and milk mixture and shallow fry until golden on both sides.

black-saturn

Here's my malt loaf recipe:

Malt Loaf Recipe

Preheat oven to gas mark 4. Put 3 weetabix, 4oz sugar and 40z of raisins or sultanas in a mixing bowl and add 1 mug of hot black tea. Leave to soak until the mixture has gone cold. Stir and add in 2 eggs. Stir again and add in 4oz self raising flour and 2oz porridge oats (optional but if not using oats substitute for 2 more ounces of flour). Mix thoroughly and add to a loaf tin and bake in the oven.

pandas66

Going to ask a silly question

Does it taste of tea? (the malt loaf)
I love 'shops' malt loaf but hate tea..........also how long to you cook it for?
thanks

liney

It doesn't taste of tea, but mine was comparable to bread pudding as opposed to malt loaf. Still nice though.

8 tbsp malt extract
90ml/3fl oz hot strong tea
170g/6oz wholemeal self-raising flour
good pinch of ground mixed spice
80g/3oz raisins
80g/3oz sultanas
1 egg

Method

1. Butter a 900g/2lb loaf tin and line it with greaseproof paper. Preheat oven to 140C/275F/Gas 1.
2. Mix the malt extract with the hot tea and leave to cool.
3. Place the flour with the mixed spice in a bowl along with the fruits, egg and malty tea. Mix well together before spooning into the lined loaf tin. Bake in the preheated oven for 1¼ - 1½ hours.
4. Pierce with a skewer and once it can be removed clean, then the loaf is ready.
5. Leave to stand for 10 minutes in the tin before turning out onto a wire rack. Once cold, wrap in baking parchment and keep in an airtight container for a minimum of 2-3 days. This is a loaf that needs to mature to reach the moist texture we all expect in a malt loaf.

This is Gary Rhodes' malt loaf. Scrummy!

black-saturn

No it doesnt taste of tea. You can also use coffee instead as a variation and you can also put an egg cup of something special in it like whisky, brandy or rum for a change.

halloweenqueen_2

Malt loaf is made every week here now! I use my used teabags- cos I'm really tight - they then go for compost!
Black-saturn - can the maltloaf be frozen?
I go through this thread and cut and paste the recipes on to Word, then print it out and go through them, I keep the ones we like and happy to say thats all of them except two!! The rest have become favourites!! The chocolate mousse was a real success as I put it in nice little bowls, then served it with a squirt of cream and a few sprinkles!

halloweenqueen_2

Just to point out the two we didn't keep were on previous thread - the curry and the jelly mousse. Looking forward to trying all the recipes on this thread. I'm pleased with the fish finger one, I have some fish in the freezer!

AussieLass

halloweenqueen wrote:

Just to point out the two we didn't keep were on previous thread - the curry and the jelly mousse. Looking forward to trying all the recipes on this thread. I'm pleased with the fish finger one, I have some fish in the freezer!

Being rather a sticky beak, I was just about to ask which two?