MealPlans WB 27th Sept 2010

cookie9

Late to be posting but

Monday - Chicken sandwich, chicken curry
Tuesday - Chicken Sandwich, chicken with tarragon sauce
Wednesday - yes you've guessed it - chicken sandwich, salmon with spices and stir fry veg
Thursday - tuna bean salad, aubergine bake
Friday - tuna bean salad, tarts and salad
Saturday - cheese on toast, steak and salad

quite a few bits in the freezer. Going to make some more chili and soups. Have mint in the garden and frozen peas so pea and mint a strong contender.
Fiance is moving in so need to batch cook.

JulieGeorgiana

S - Roast Chicken (Make Stock with Bones)
M - Leftover Chicken Breast Made into Nutty Chicken Curry (with some HM Stock)
T - HM Pizza
W - Leftover Chicken & Stock Made into Chicken Soup w/ HM Bread
T - Leftover Chicken Soup w/ HM Bread
F - Taco's
S - Cornish Pasties

Lunches include HM Scones and Cheese Straws.

Also Made Cake for Dessert on Sunday, leftovers for Monday & Tuesday!

Maisy_Moo

Monday - spicy veggie shepherds pie, veg and gravy
Tuesday - prawn curry, bombay potatoes and chapatti
Wednesday - tortillas with veggie mince and cheese
Thursday - sausage, mash, peas and gravy
Friday - jacket spud and beans for me - pork belly and sweet and sour noodles for dd
Saturday - lemon and black pepper quorn fillets, chips and beans
Sunday - jacket potatoes and cheese

hotcookie101

hotcookie101 wrote: »

sure-its from delicious magazine, but I can't find it on their website, I cut it out ages ago, and figure it could do with a test run...

basically recipe is (please forgive shorthand)

500Mls stock (states veggie)
5tbsps olive oil
25g butter
2 small pink onions finely chopped
3 garlic cloves, crushed
5 small beetroot (approx 300g) peeled halved and finely sliced +tops if you have them
3 lemon thyme sprigs, leaves picked
300g arborio rice
200mls dry rose wine (hmm will prob be vermouth used)
5tbsp mascarpone (might leave this out)
100g grana padano (going to leave this out, use goats cheese crumbled instead)

Preheat oven to 200/fan 180
bring stock +350mls water to boil. heat oil in heavy casserole, fry onions and garlic until softened, add beetroot and thyme cook for 5mins stirring often.
add rice, stir until coated, incr heat add wine, boil until evaporates. Season then add all bar about 200mls stock heat until bubbles appear around sides. cover, adn cook in oven for 10mins. Stir in the rest of stock, test rice-if nearly done leave to rest for 5mins, if underdone cook for up to 5mins. stir in masc and half grana.
Serves 4. 724 kcals per serving

Just to say-the risotto was delicious-would recommend. Used chicken stock, vermouth rather than rose, regular onion, and added goats cheese to the top at the end when you add the remaining stock, and kept the lid off for that bit. It was scrumptious :j