Sunday, June 24, 2012

Dinners 25th-29th June

The craft fair was great fun today. Forgot to take the soup from the freezer beforehand so ended up with chicken and salad takeaway. Also didn't get around to buying the makings of a goat curry as I was rather busy twirling paper so we went out for Thai. :) The tomatoes which arrived with our grocery order were so unripe we couldn't do the Puttanesca pasta so that will be done this week. We had sausages and roast vegies instead, cooked by the girls!
So this week is the end of term which means for 2 weeks I won't be planning dinners. Greg is also not home for some dinners so it will be quite a relaxed week. He doesn't like tinned tuna so the girls and I will have tuna and bean couscous salad which is one of our favourites when he is note home. As a special treat, I have promised the girls fish and chips for the end of term


Monday Tuesday Wednesday Thursday Friday
Tuna and Bean Couscous Salad Pasta Puttanesca Pea and Ham Soup Lamb Chops Fish and Chips
Tin of Tuna Onion From the freezer Lamb Loin Chops End of term 
3 bean mix Garlic Broccoli TAKE AWAY!
Couscous Chilli Garlic Bread Beetroot
Cherry Tomatoes Olives Potatoes
Cucumber Capers Sweet Potato
Capsicum Anchovies
Coriander Tomatoes
Linguini

Sunday, June 17, 2012

Dinners 18th - 24th June

Next week is looking kind of "normal" except that next Sunday I will be trading at the Hornsby Craft Fair at Hornsby RSL. If you're in the area, come and say hi! So I have been busy this week being creative with paper. It means I will probably be rather tired and by the time we get packed up, another dinner will be pulled from the freezer.
When I asked on my Facebook page for some more ideas, a friend suggested a goat curry which really got me interested. Last year when we went to Canberra, I bought a goat cookbook at the café in Parliament House so I have been going through that. I haven't decided exactly which recipe to do yet so I am going to make it a special shopping trip next Friday. If you have any suggestions, please leave them below or over on Facebook as I have found that although appetising and easy, my repertoire is getting a bit stale and I need some input from others!
This week we also splurged and bought ourselves a new coffee machine for home. In saying splurge, I am being quite sarcastic as we bought the one on special at Aldi!! But, I must say, for $70, it makes a great coffee!
With the weather quite chilly and wet, we have quite a line up of soups and will be doing the Pea and Ham soup, with a few variations on the original recipe, in the slow cooker for the first time.


Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Onion Soup Pea and Ham Soup Pea and Ham Soup Lamb Chops Pasta Puttanesca Goat Curry Chicken Soup
From the freezer Ham Hock Leftovers Lamb Loin Chops Onion Still deciding on style From the freezer
Green Split Peas Broccoli Garlic Will shop on Add noodles
Gruyere Yellow Split Peas Garlic Bread Beetroot Chilli Friday Add broccoli
Baguette Carrot Potatoes Olives
Stock  Sweet Potato Capers **Craft Fair
Cumin Anchovies
Tomatoes
Bread Roll Linguini

Friday, June 15, 2012

Greek Almond Crescents

Greek Almond Crescents


"Coffee?"
"Mm, yes, please, but I feel like a shortbread too."
"Greek shortbread?"
Ooh, Belinda goes looking for one of her biscuit cookbooks she knows has something similar.

So, the coffee was made but we had to wait for some biscuits to drink it!!

These were so simple and while Sophie doesn't like them (oh what a shame there are all the more for us) and the girls can't take them to school because of the nuts, I will certainly add these to our biscuit repertoire.

Recipe has been adapted from the Australian Women's Weekly Biscuits, Brownies and Biscotti - Greek Almond Biscuits.

I only had 250g almond meal, not quite enough, so I whizzed up 140g raw almonds in the Thermomix (any blender will do it). I love how it is then a little different to the blanched almond meal and adds more of an almond flavour and brown colour to the biscuit. I also much prefer using raw caster sugar for all my baking as it gives it a slight caramelisation. How many flaked almonds used will depend on how many stick as they are rolled but I used about 100g.

Apparently theses biscuits are suitable to freeze and can be stored for a week in an airtight container. Who has a batch of biscuits around for a week?

RECIPE - Makes 24


Ingredients


250g almond meal
140g almonds, ground
200g raw caster sugar
3 egg whites, lightly beaten until fluffy
100g flaked almonds

Method


  • Preheat oven to 180ºC and line a baking tray.
  • Combine almond meals and sugar.
  • Add egg whites and mix until well combined and mixture is a firm paste.
  • Take a tablespoon at a time and roll in the flaked almonds.
  • Roll into an 8cm / 3 inch log, form into a crescent and press into the flaked almonds again.
  • Cook for 15 minutes until lightly golden.
  • Allow to cool (if you want!) and enjoy with a coffee :)

Sunday, June 10, 2012

Dinners 11th - 17th June

Oh what a week with everyone sick! It has not been fun!

Next week is busy but so glad we have a public holiday on Monday. It's the last interschool chess game for Amy on Friday afternoon which means we have Friday afternoons free again. Both girls are going to Mind Quest next weekend so they will be tired and will need something to energise them for the next day.

Since we didn't get around to the bolognese last week, I'll do it this week!



Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Onion Soup Chicken Soup Chicken Stir Fry Bolognese Bolognese Beef Stir Fry Beans and Rice
From the freezer From the freezer Chicken fillets Mince Leftovers Beef Strips From the freezer
Garlic Olive Oil Oil Cook Rice
Gruyere Add broccoli Oil Mushrooms Cook more pasta Garlic
Baguette Add noodles Onion Onion Onion
Capsicum Carrots Broccoli
Cauliflower Tomato Paste Capsicum
Coriander Tomato Beans
Green Onions Garlic Kecap Manis
Celery Italian Herb Mix Noodles
Rice Bay Leaves
Soy Sauce Red wine
Spaghetti

Tuesday, June 5, 2012

Slow Cooked Lamb Curry

Slow Cooked Lamb Curry

This week hasn't gone according to plan with the two girls and now Greg, sick. It appears to be influenza or one mighty, nasty virus (thankfully the tests for whooping cough and mycoplasma pneumonia came back negative), so all activities and school have been cancelled so far this week. With the girls as sick as they were, I didn't want to give them curry so made an emergency chicken soup. I'd never made chicken soup before and while the girls weren't really keen (not sure whether it was because they weren't hungry or didn't like it!) Greg and I did enjoy it. I even had some for breakfast. I think it needs a bit of fine tuning but for a first go, I was quite happy. Any tips or suggestions on chicken soup would be warmly received!

So for the curry, it had a couple of days to "brew"and it was scrummy! Pity I didn't write down exactly how I made it so this recipe is an approximation.

In terms of time, I like to start a slow cooker meal the day before so the flavours really develop.

RECIPE

Ingredients

3 onions, finely diced
4 cloves garlic, finely diced
1 Tblspn rice bran oil
1 Tblspn ground coriander
1 Tblspn garam masala
1 tspn ground cumin
1 tspn ground ginger

2kg lamb shoulder on the bone

1 kg small truss tomatoes
1/2 butternut pumpkin

500g green beans

Basmati rice to serve

Method


  • Saute the onion and garlic until translucent, add the spices, stir and cook until fragrant.
  • Chop the lamb shoulder up roughly around the bones and put into slow cooker.
  • Rub the paste into the meat.
  • Add tomatoes and pumpkin to the pot.
  • Cook on high or low depending on how much time you have, until meat is tender and falling off the bones.
  • Remove bones, add green beans and continue to cook until ready to serve.
  • Serve with basmati rice.

Saturday, June 2, 2012

Dinners 4th - 10th June

Again, it's been ages, was going to review all the places we ate at in France / Switzerland / Dubai at the beginning of the year, but didn't. Was going to write a weekly recipe, but didn't. Was going to review my cookbooks, but didn't. Was going to do lots of other things, but didn't. Was going to go back to putting our weekly dinner meal plans up but didn't.... until now! 

Starting tonight, I will be putting our weekly meal plans for dinner back up to inspire but also have a record for myself. Not really sure which day to put it up. What do you think would be best? 

I plan quite early as I shop on a Thursday or Friday now. I was getting home delivery of organic food each week but still found I had to go to the supermarket for so many things that I decided to give that away and our local Coles has a great selection of organic produce... and I have befriended the deli manager who is trying to get more yummy cheeses in....

Our weekly activities are ridiculous this year. I really didn't want it to ever get this way, but with two children who crave stimulation, I caved in. So Mondays we have a slow cooker meal with leftovers on the Tuesday. With swimming just started now on a Thursday evening, we also have to have something like that and so then we can have leftovers on a Friday. So for 4 meals, I only cook twice and the slow cooker is fantastic. When the warmer weather comes, I will rethink it but for now, it works a treat. 

So here is what we will be having next week. With the long weekend, we are going to wing it for dinners and see how we go depending on what we get up to during the day. 

(I must say I don't like the changes to blogger! Having lots of trouble with the table formatting so if you have any tricks for this, PLEASE let me know!)

Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Lamb Curry Lamb Curry  Bean Tacos Bolognese Bolognese Wing it Wing it
Lamb Shoulder Leftovers Kidney Beans Mince Leftovers LONG LONG
Rice Bran Oil Garlic Olive Oil WEEKEND WEEKEND
Garlic Cook more rice Oil Mushrooms Cook more pasta
Ginger Tomatoes Onion
Spices Capsicum Carrots
Tomato Carrot Tomato Paste
Pumpkin Cucumber Tomato
Green Beans Lettuce Garlic
Onion Goat Cheese Italian Herb Mix
Lime Other cheese Bay Leaves
Coconut milk Avocado Red wine
Basmati Rice Taco shells Spaghetti
Mexican Spice mix