Friday, February 25, 2011

Menu

Basil, Garlic and Pine Nuts (Ingredients for Pesto) Photographic Print


Last week I shouted myself some minced lamb. When I say shouted, it was not on my list. Neither was the osso bucco. Anyway, I asked my husband to check the freezer. No lamb. He accidently used it in place of beef. You have to remember I can't just duck down to the shops and get some more, it comes from Coles 1 1/2 hours away!

Oh well, no lamb on this menu. Though I may be able to shop there, it was just disappointing that is all. As it turns out the eski wasn't put in the car. I had two big days out.

On Thursday my husband brought home a big bunch of basil.

Tuesday ~ Osso Bucco with potatoes
Wednesday ~ Essential Chow Mein
Thursday ~ Pumpkin & Capsicum Soup
Friday ~ Pasta Puttanesca
Saturday ~ Spinach Pilau (uses basil comes from AWW Indian cookbook)
Sunday ~ Cauliflower, Bacon & Split Pea Soup
Monday ~ Vegetarian Japanese Pancakes
Tuesday ~ Potato & Egg Salad
Wednesday ~ Greek Lentil Soup
Thursday ~ Fragrant Egg Curry
Friday ~ Mexican Macaroni Cheese
Saturday ~ Pasta with Roasted Vegetables & Lentils
Sunday ~ Salmon & Broad Bean Bake
Monday ~ Spaghetti Bolognaise or Savoury Mince with Soft Polenta

Sunday, February 13, 2011

Ham Steak Recipe

Still Life with Pickled Gherkins & Pickling Ingredients Photographic Print


This is good for one of the hampers from Chrisco, Hamper King or Castle. I know I have ended up with ham steaks and hash browns before.

Grilled Ham Steaks with Corn & Gherkin Salad

DIY Idea Toss baby rocket or spinach leaves into salad.
Try adding frozen peas (thawed) and finely chopped clery to salad.
Serves 4.

4 frozen hash browns
1 tablespoon vegetable oil
4 ham steaks
1 lebanese cucumber, finely chopped
420g can corn kernels, drained
6 gerkins, finely chopped
1 medium red capsicum, finely chopped
1/2 cup grated tasty cheese
2 tablespoons chopped flat-leaf parsley
1/3 cup egg mayonnaise

Preheat oven to 220 degrees Celcius or 200 fan forced. Line a baking tray with baking paper. Place hash browns in a single layer, on prepared tray. Bake for 12-15 minutes or until brown, turning over halfwaythrough cooking.

Meanwhile, heat oil a large frying pan over moderate heat. Add ham, cook for 2-3 minutes each side or until golden.

Combine cucumber, corn, gherkin, capsicum, cheese and parsley in a large bowl. Add mayonnaise, stir until combined. Season with salt and pepper. Place ham on serving plates. Serve topped with salad and hash brown.

From recipes+ December 2010

Wednesday, February 9, 2011

Menu for three kids and two adults (back to normal)

Lemon Sorbet in a Hollowed-out Lemon Photographic Print


Well last fortnight I did get to Coles, but only for buns for lunch, some dog food, a toothbrush for my son to take home, he had just been to the dentist and some donuts for afternoon tea. I usually stop an hour from home and have some more of my coke and something small to eat to keep me going on the drive.

What I did do was go to the place I used to shop at regularly a year ago. I did a small usual shop, with a list. The girls were very good, the two younger ones, and they bought a new pencilcase each at the Mensland. That is why we went there. I saw the fixed roads and the flood damage and the repairs. We are experiencing similar things again, maybe this is the last time? I live on a hill away from the river, so it doesn't affect us directly. I don't expect any bridge washouts this time, and possibly it only affects my hometown and where my brother lives this time. I have lost track of it.

So yesterday the last of my menu was used up. I have since lost a tuna salad recipe and the magazine. In the end I found this recipe for my husband to use (White Bean, Chickpea & Rocket Salad) had the ingredients for the one I was to make originally, and between the two of us, we invented a beautiful salad that I love. Mostly because I love parsley and wild rocket, I'm sure that is why I like it. They both offset each other so you don't get the strong taste of either one of them. Will post it. I must say that I actually didn't have white beans in the pantry but borlotti, but was really glad as it was creamy and it needed it.

I am very afraid this will have to be a budget menu. Money is flying out of here on stationery, hats, swimming at school, camps, I could go on, and on.

Wednesday ~ Traditional Marrow Curry (Indian?) There are a couple of ingredients that I don't have like punjabi bhadi. Please don't google this, another word will replace it that isn't nice. I have found a description of it here on this food blog. Seems like the excuse I needed to visit that Indian grocery I saw on the main road to Lavington. The other things I need is dried fenugreek leaves. I think it is worth it if it proves to be a lovely way to use up marrow. In the meantime maybe will will work something out.

Do you remember I was worried I had bought too much bread awhile ago? It turns out we needed all of it! We have some lemons in a bag we were given from my childhood tree.

I feel I totally freaked about my budget yesterday. Got distressed last night about my daughter wanting a new towel, board shorts thongs (flip flops) etc. for camp next week, worried she would spend too much of my money for a clothes order, which turned out OK. But today after feeling confident found an Art book for VCE I needed extra and so it goes, so yes a fairly budget food shop.

Thursday ~ Taco Salad
Friday ~ Lemon Risotto
Saturday ~ Fragrant Egg Curry
Sunday ~ Mexican Macaroni Cheese
Monday ~ Broccoli & Cauliflower Cannelloni
Tuesday ~ Brown Lentil & Vegetable Soup
Wednesday ~ Pies & Chips
Thursday ~ Sweet Potato & Caramelised Onion Quiche
Friday ~ Pumpkin Pasta Bake
Saturday ~ Tuna & Potato Salad
Sunday ~ Spaghetti Bolognaise
Monday~ Spaghetti Bolognaise

Cherry Tomato, Tuna and Rocket Salad

Ingredients (serves 4)

4 tablespoons red wine vinegar
2/3 cup olive oil
1 tsp salt,
1 tsp sugar and cracked black pepper
400g borlotti, rinsed and drained
400g chickpeas, rinsed and drained
250g cherry tomatoes, quartered
1 red capsicum chopped finely
175g baby rocket, ends trimmed and chopped
2 stalks celery chopped finely
½ cupped finely chopped flat leaved parsley
1 med cucumber chopped medium coarsely
2 smallish tins of tuna, flaked


Place the vinegar, oil, salt and cracked black pepper in a small bowl and whisk until well combined. Set aside. Place the beans, chickpeas, tomato.Add some of the dressing and mix.As you add more ingredients add some more of the dressing and mix.Transfer to serving plates.If possible serve with crusty bread and butter.



Interesting recipes:

Retro marrow recipes (which is a large zucchini) from a UK site here
Chorizo, Pepper & Couscous Stuffed Marrow by Anthony Worrall
Lemon Muffins
Lemon Egg Salad
Shaker Lemon Pie
Berry Lemon Sago
Lemon & Coconut Brownies
Lemon Delicious Icecream
Lemon Meringue Cupcakes

Arugula on FoodistaArugula