Archive for the ‘Menu plans’ Category

Dinners for the home – Week 4

 

 

 

 

 

 

 

 

 

Monday

Baked white fish with boiled potatoes, fresh parsley sauce and green beans

Fruit salad and cream

Tuesday

Home-made burgers with baked potatoes, sour cream and chives.

Ice cream and chocolate sauce

Wednesday

Gammon steaks with mashed potatoes and green beans.

Greek yoghurt with honey

Thursday

Vegetable stew with hidden eggs

Baguette

Microwaved chocolate cake

Friday

Pork stir fry with rice noodles

Mango fool

Saturday

Chile con carne with rice

Banana split yoghurts

Sunday

Roast beef with horseradish sauce, Yorkshire pudding, roast potatoes, carrots and peas

Clafoutis

Image: Paul / FreeDigitalPhotos.net

Dessert recipes for Week 3

Dessert recipes for Week 3 menu plans and shopping list.

Microwaved chocolate cake (with acknowledgements to the Toshiba Book of Microwave Cooking)

  • 4 oz/125g vegetable spread
  • 3 oz/75g self-raising flour
  • 4 oz/125g caster sugar
  • 1 oz/25g cocoa
  • 2 tbsp water
  • 2 beaten eggs
  • ½ tsp baking powder

Whisk all the ingredients together until you get a smooth mixture, and put into a microwaveable bowl or soufflé dish and cook on high in a microwave oven for 6 minutes. Good served as a sponge pudding with cream, ice cream or custard.

Poached pears and marscapone

  • 1 pear per person
  • 100g sugar
  • Glass white wine
  • Juice of half a lemon

In a heavy saucepan bring wine and sugar to boil. Simmer for 5 more minutes to burn off alcohol. Add lemon juice and pears. Cook for 10 minutes over medium to low flame. Serve with a scoop of vanilla ice cream or tablespoon of marscapone.

Boiled fruit cake

  • 12 oz (300g) value mixed dried fruit (raisins, sultanas, currants and candied peel)
  • 4 oz (100g) butter or vegetable spread
  • 4 oz (100g) sugar (preferably brown)
  • 2 beaten eggs
  • ¼ pint (100ml) water
  • 8 oz (200g)self-raising flour
  • 1 tsp ground mixed spice or ½ tsp each of ground cinnamon and ground ginger

Heat the fruit, butter, sugar and water in a saucepan until the butter has melted, stirring regularly with a wooden spoon. Leave to stand and cool for 20 minutes for the dried fruit to swell. Add the eggs and stir again, before adding the flour and beating thoroughly. Pour into a 2lb (1kg) loaf tin lined (silicon, non-stick, or lined with baking parchment) or 2 x 1lb (500g) loaf tins. Great for packed lunches or to give as presents, or eat it Yorkshire style with apples and cheese for the ultimate supper by the fireside. An optional dash of whiskey or brandy in the mix adds to the flavour, especially at Christmas time, and then it makes a lovely present.

Chocolate mousse

  • 12oz/320g strong dark eating chocolate
  • 1 oz/30g unsalted butter
  • 6 large eggs

Break the chocolate into small pieces and put in a bowl set over a pan of boiling water. Add the butter and allow it to melt with the chocolate. Stir occasionally and take off the heat when they are done, allowing to cool for a moment. Separate eggs into yolks and whites. Whisk egg whites to soft peaks. In a separate bowl, beat the yolks. Stir the yolks into the chocolate and butter mix. Fold in the whisked egg whites very carefully so as not to lose the air. Pour into a dish and refrigerate for a few hours until it is set.

Dinners for the home – Week 3

MONDAY

Lasagne and green salad

Greek yoghurt and honey

TUESDAY

Salmon steaks with boiled potatoes and carrots

Microwaved chocolate cake

WEDNESDAY

Grilled lamb chops with new boiled potatoes and green beans

Poached pears with marscapone

THURSDAY

Baked potatoes with ham and cheese

Ice cream and chocolate sauce

FRIDAY

Beef stew and rice

Fruit salad and cream

SATURDAY

Omelettes and salad

Home made fruit cake

SUNDAY

Roast pork with apple sauce, roast potatoes, carrots, peas and broccoli

Chocolate mousse

Image: Catherine Hadler / FreeDigitalPhotos.net

Dessert recipes for Week 2

Simple, quick desserts to treat the family with. Links to Week 2 menu  plans and shopping list.

Banana split yoghurts

  • 1 banana per person
  • 1 pint/500 ml natural yoghurt
  • Chocolate sauce

Divide the yoghurt into bowls. Chop the banana and put in on the top of the yoghurt. Drizzle with chocolate sauce. This has to be yoghurt Nirvana.

Rice pudding

  • 1 pint/500ml whole milk
  • 1-2 oz/50g short grain pudding rice or risotto rice
  • 2-4 tsp sugar

Boil 1 pint milk and add 1-2 ounces of rice and 2-4 tsp sugar. Simmer for 20 minutes or until rice is soft. Serve with jam, honey or rosehip syrup.

Mango fool

Peel and chop a mango and puree in blender. Pour in 1 pint thick Greek yoghurt and puree briefly until all mixed up. Serve in little glass dishes with a mint garnish if you have one.

Pear and almond crumble

  • 4 oz/250g plain flour
  • 4 oz/125g vegetable spread (suitable for cooking)
  • 2 oz/50g sugar
  • 2 oz/50g ground almonds
  • 8-12 oz/250-375g chopped pears

Rub together the fat and flour until it resembles breadcrumbs. Stir in the sugar and ground almonds. Put pears in a ceramic baking dish and sprinkle crumble mixture on top. Bake for about 20 minutes at 170C, until the mixture is browned on top and the pears are soft.

Dinners for the home – Week 2

The second week of my economy menu plans, linked to the Week 2 shopping list and dessert recipes.

 

 

 

 

 

MONDAY

Spaghetti bolognaise

Banana split yoghurts

TUESDAY

Cottage pie

Courgettes

Mango fool

WEDNESDAY

Sausages

Mashed potatoes

Carrots

Onion gravy

Fruit salad and single cream or yoghurt

THURSDAY

Turkey stir fry and rice

Yoghurt with blueberry jam and elderflower cordial

FRIDAY

Baked trout, herring or mackerel with boiled new potatoes and green beans

Rice pudding

SATURDAY

Lamb curry and rice

Ice cream and chocolate sauce

SUNDAY

Roast chicken with roast potatoes, green beans and broccoli

Fruit crumble and custard

Fruit salad and single cream

Image: Catherine Hadler / FreeDigitalPhotos.net

Week 1 Fish Stew recipe

Said to be the poor man’s bouillabaisse. A caution about food hygiene here – don’t try to be clever and a) re-freeze the fish, or b) cook the seafood mix or prawns from frozen, otherwise you might get ill.

 

 

 

 

 

Fish stew

  • 1 piece defrosted white fish per person (value/basics/essentials frozen fish fillets are good)
  • 4-8 ounces defrosted prawns (value/basics/essentials prawns) or bag of defrosted frozen seafood mix
  • 1 can chopped tomatoes with herbs
  • 1 clove garlic
  • Chopped onion
  • Black pepper

Fry onion in a little sunflower oil until soft. Add fish and seafood and cook for 1-2 minutes until opaque. Add chopped tomatoes and crushed garlic. Cook until fish becomes flaky. Season lightly with black pepper. Serve with rice and/or baguette.

 

Image: FreeDigitalPhotos.net

Week 1 dessert recipes

Use these recipes in conjunction with the Week 1 menus

 

 

 

 

 

Rice pudding

  • 1 pint/500ml whole milk
  • 1-2 oz/50g short grain pudding rice or risotto rice
  • 2-4 tsp sugar

Boil 1 pint milk and add 1-2 ounces of rice and 2-4 tsp sugar. Simmer for 20 minutes or until rice is soft. Serve with jam, honey or rosehip syrup.

Microwaved chocolate cake (with acknowledgements to the Toshiba Book of Microwave Cooking)

  • 4 oz/125g vegetable spread
  • 3 oz/75g self-raising flour
  • 4 oz/125g caster sugar
  • 1 oz/25g cocoa
  • 2 tbsp water
  • 2 beaten eggs
  • ½ tsp baking powder

Whisk all the ingredients together until you get a smooth mixture, and put into a microwaveable bowl or soufflé dish and cook on high in a microwave oven for 6 minutes. Good served as a sponge pudding with cream, ice cream or custard.

Poached pears and marscapone

  • 1 pear per person
  • 100g sugar
  • Glass white wine
  • Juice of half a lemon

In a heavy saucepan bring wine and sugar to boil. Simmer for 5 more minutes to burn off alcohol. Add lemon juice and pears. Cook for 10 minutes over medium to low flame. Serve with a scoop of vanilla ice cream or tablespoon of marscapone.

Image: africa / FreeDigitalPhotos.net

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