Mealplans WB 13th June 2008

Paige

Hi Champys

The haddock, fennel, pepper and pesto tart is so easy and can be adapted to use up any bits of meat and veggies you have left over.

Roll out one block of ready made puff pastry into a rectangle or sqaure depending on the shape of your baking sheet. This needs to be roughly 1.5cm thick. One block of pastry will easily feed 4 hungry people. You can also make individual tarts if you want a variety of toppings.
Once rolled out , place on a greased baking sheet and with a sharpe knife score all around the pastry about 1 cm in from the edge. This will give your tart a rim. Then !!!!! the pastry inside the rim with a fork. Next spread about 3 tbs of pesto over the pastry avoiding the 1 cm rim.
Gently fry the fennel and 2 peppers until slighly soft and spread over the pastry(avoiding the rim) Next flake cooked haddock over the veg and sprinkle with any type of cheese if you like. Bake in a high temp over for approx 1/2 or until pastry is cooked through. The rim edge should have puffed up whilst the filled section will remain flat.
I use the vaccum packed smoked haddock as it has a long sell by date and is quite cheap - a little goes a long way on this tart. You could make your own pesto and flakey pastry but I usually buy these. The just roll pastry comes in a packet of 2 blocks - so you can keep it in the freezer for next time.

Sometimes I use tinned tuna,red pesto, red onoins, olives and sundried toms which is also really yummy. !

HTH Paige X

geordielass

Tonight we had Chinese Chicken wraps
Saturday Indian takeaway
Sunday Chicken Roast
Monday Pork Chops and Veg
Tuesday Chicken supreme
Wednesday Home made soup
Thursday Corned Beef Hash

champys

Paige wrote: »

The haddock, fennel, pepper and pesto tart is so easy and can be adapted to use up any bits of meat and veggies you have left over.

Sometimes I use tinned tuna,red pesto, red onoins, olives and sundried toms which is also really yummy. !

Got it.... thanks Paige! That will definitely be tried next week. You are right, this is a versatile concept, and it makes a nice change from a pizza. I may come up with yet other variations - watch the meal planning thread :-)

cookie9

On tight budget this week. Looking in the cupboard I have a lots of wraps so using them up and lots of eggs ( fortunately free from mother's neighbours).



Saturday - Pate, veg flan
Sunday - out, pate and salad
Monday humous wrap, Spanish omelette
Tuesday humous wrap, cheese quesdilla
Wed tuna roll, stir fry
Thursday tuna roll, dhal
Friday pasta , omelette

kunekune

THis is what I expect:

Saturday: was going to be chicken but when the shopping arrived, they didn't send any (didn't want substitution), so we had pork loin chops cooked with root veggies & cider, plus peas
Sunday: soup made with leftovers from last night's tea for lunch, and then meatballs in tomato sauce, spaghetti for me and the kids, extra veggies for OH
Monday: sausages, bean mash & a mix of broccoli & cauliflower
Tuesday: burgers, blue cheese sauce, salad, potatoes for me and the kids, something else for OH
Wednesday - I have a 'mitigating circumstances' meeting at work, which may well drag into the evening, we have twice as many applications as last year and last year we were going till 5.30 - bacon chops, egg, peas & optional chips for everyone who is here, beans on toast for me if I'm late
Thursday - lamb curry & a vegetabls curry for me and OH, spaghetti carbonara for children
Friday - trout fillet baked in foil with soy sauce, ginger & mirin, stir-fried veggies, sticky rice

There should be the following left in the freezer after Friday: 1 x mince, 2 x sausages, 1 x frozen white fish, 1 x frozen smoked fish, 1 x big prawns and 1/2 bag small prawns, 1 pack pork loin chops, 1 pack bacon chops, 1 x frying steak, frozen chickpeas, frozen kidney beans, pastry, veggies, chips. A NS week next week?

PS.... Never do the online shopping during the ad breaks in House, after having had a few wines. THis week's order was VERY peculiar.