Meal Plans WB 15th July 2013

daisiegg

Boodle wrote: »

Surely... (hope my back can take it!)

The egg-free quiche is the usual shortcrust pastry case, baked for about 10 mins at 180C while I prepare the filling. I mix 2 tbsp cornflour with a splash of sweetened soya milk (apple sweetened - not sugar sweetened which would just taste wrong!) from 1/2 pint, then mix in the rest, plus 1/2 pint weak stock. I usually microwave a chopped onion for a minute then blitz it and add in - mainly because one of my girls "doesn't like onion" so you still get flavour, but it also adds to a nice almost velvety texture. Add whatever you want. I usually add a good bit of white pepper, sometimes mustard to the liquid. Sometimes I just do chives and greens, with garlic powder added to the liquid. Sometimes sweetcorn and peppers straight from the freezer. Anything really!

Thank you! That makes sense, so it is basically soya milk thickened with cornflour for the filling? I was wondering if it was tofu based or egg replacer based and I was interested because I have never been able to get those recipes to be nice!

Boodle

Boodle wrote: »

Surely... (hope my back can take it!)

Fig rolls are 100g dried figs and 100g sultanas, soaked with a splash of hot water. Blitzed til smooth as poss, with bit more water if needed for a thick sticky puree. (You could use all figs, but the smart price sultanas are cheaper and sweeter so add the sweetness to the biscuits - add more sultanas if you like it sweeter, or sugar of course.) Mix the fruit with 150g marg, 150g self raising flour and 50g cornflour. A good spoonful of cinnamon is nice when I remember. Press the mix onto a lined baking sheet/tray (you could just grease and flour, but mine are too "well-used" for that ) Bake for around 10 minutes at 180C. Cut into wee squares.

The egg-free quiche is the usual shortcrust pastry case, baked for about 10 mins at 180C while I prepare the filling. I mix 2 tbsp cornflour with a splash of sweetened soya milk (apple sweetened - not sugar sweetened which would just taste wrong!) from 1/2 pint, then mix in the rest, plus 1/2 pint weak stock. I usually microwave a chopped onion for a minute then blitz it and add in - mainly because one of my girls "doesn't like onion" so you still get flavour, but it also adds to a nice almost velvety texture. Add whatever you want. I usually add a good bit of white pepper, sometimes mustard to the liquid. Sometimes I just do chives and greens, with garlic powder added to the liquid. Sometimes sweetcorn and peppers straight from the freezer. Anything really!

Sorry it is 4 tbsp cornflour in the quiche. Don't know what possessed me to write 2 :O The quiche cannot be eaten warm though. It really needs to be made and chilled preferably overnight to firm up and set.

I quite like a flan done with tofu. If you blitz breadcrubs into form tofu enough to a nice consistency it is quite pleasant. Cheesecake is nice done with tofu instead of cream cheese too.

You could make the quiche with tofu instead of the milk and stock, maybe thinned out a bit with milk - a lot less cornflour probably. It should be nice. Just that soya milk is a lot cheaper.

K9sandFelines

K9sandFelines wrote: »

Freezer

Not sure what day i'm having these, but menu plan as follows ...
[STRIKE]
Veggie Burger, actifry chips and salad/veg [/STRIKE]
[STRIKE]Salmon[/STRIKE]and spinach tagliatelle
[STRIKE] ... pasta with mayo[/STRIKE]
Quorn Sheperds pie and Broccoli
Ratatouille and omelette
Roasted veg or Quorn lasagne and salad
[STRIKE]Thai Quorn curry [/STRIKE]and(sweet) jacket potato
[STRIKE]and rice[/STRIKE]
Quorn Roast dinner

Meal plan gone to pot this week. Was meant to be having a takeaway tomorrow for DDs birthday but they delivered tonight by mistake; so now have to rearrange plans and cook something tomorrow. Not sure what though as it's just so hot. I might have the one pot beef and red wine out of the freezer that i defrosted for tonight, but with jacket potato and balsamic cherry tomatoes ( to use up) instead of pasta.

Next week i will need to use up a glut of stuff from freezer to keep costs down.