Food to make the day before....

CH27

I always think spag bol is better cooked the day before eating.
It makes it richer imo.

TheConways

Also - whack some lamb shanks in the slow cooker, prepare mashed potato the day before? Then just veg to cook on the Monday..?

kittycat204

eleanor73 wrote: »

I want to make my friend a nice meal on Monday but have just remembered I have cake club on Tuesday so need to bake also. As I am free all of Sunday it would be great if I could make something up completely on the Sunday to put in the fridge and just cook on Mon eve. I have only ever done this with a standard lasagne but what else would work?

Thanks in advance.:D

Not sure if you wanted a cake to cook on sunday for tuesday cake club. If you did, this is a dense cake which is different and really quite nice.

Gluten free lemon drizzle

Ingredients
• 200g butter , softened
• 200g golden caster sugar
• 4!eggs
• 175g ground almonds (to make it nut free see below)
• 250g mashed!potatoes
• zest 3!lemons
• 2 tsp gluten-free!baking powder!(Supercook does one)

• For the drizzle
• 4 tbsp granulated sugar
• juice 1!lemon

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
2. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

eleanor73

Thanks everyone-I knew you'd all be super helpful!!:beer:

Snowy_Owl

pink_princess wrote: »

Yassa is a Senegal stew.

This serves 4 people:
2 medium onions, 3 cloves of garlic, 50ml of lemon juice, 1/2 teaspoon of salt, Cayenne pepper to personal taste. I use 1 teaspoon but I like hot. A full chicken cut into 1/4s, touch of oil spray.

Put everything in the slow cooker and give it a very good mix. I then leave over night in the fridge to marinade. If you like to leave the skin on then brown the next morning, if not remove the skin before marinade stage. Next morning just stir it all again and pop on a low heat for 6-8 hours.
The juices make an amazing sauce, just blend and quickly reduce.

This is my post from the slow cooker recipe thread but it is great in the oven also.

i might try this!!!- Looks fab and the ingrediants aren't complicated.This month, i've not planned the meals for the whole month and am going to take it week by week so i can use up what we have and plan for new recipes we may see like this!!!!! Thank you!

Snowy