I decided to combine my shopping to a fortnight this time around; the roads are treacherous and there were a few good 2 for 1 bargains so it made sense to go for two weeks worth instead of one. The shopping came to £102, £2 being for a Children in Need shopping carrier bag so we're bang on target of £50 per week. I shall scan the receipt once I remember where I put it, but 5 minutes ago. Ah, the memory loss that happens as you get older....not joyful...not joyful at all.
What was I talking about? Oh, yes......
Dinner x 14
Lamb Escalopes with curried rice, potatoes and chick peas, roasted tomatoes and lemon and mint yoghurt sauce.
Mince and Tatties
Roast Chicken with vegetable cous cous, petit pois and broccoli
Spinach salad with roasted goats cheese, pine nuts, onion confit and a lemon and herb dressing
One pot beef stew and potatoes
Baked haddock and mash with wee peas
Spaghetti and meatballs
Chargrilled artichokes with Parmesan
Chicken salad with sesame seeds and soy dressing
Lentil & Vegetable Soup with Homemade Bread
Sausage & Mash
___________ Lunches x 14
Lentil & Vegetable Soup
Chicken noodle Soup
Chinese Noodle Soup with ginger and spring onions
Spinach and leek soup
Carrot & Ginger soup
Toast and beans
Homemade bread and jam
Sausages and tomatoes
Shortbread with chocolate
Caramelised pecans and almonds
I'd made a vegetable curry the other day using chick peas, potatoes and onions.
I quickly stir fried some spices including dried chilli, fenugreek, cinnamon, cumin and coriander and then added a chopped onion, some peeled and chopped potatoes and then drained and washed chick peas. I stirred and left for a few minutes before adding a tin of chopped tomatoes and some vegetable stock. I brought it to the boil and then simmered for around 15 minutes, until the chick peas and potatoes were almost soft. I then added a cup of washed basmati rice, topped up with a little bit more stock, brought it to the boil again and then simmered for a further 10 minutes until the rice was cooked. It looked delicious and tasted lovely. The rice had soaked up the flavour nicely.
We had the curry with some homemade flat bread and there was lots of curry leftover so tonight, it was reheated and served alongside lamb escalopes, roasted tomatoes and a lemon and mint yoghurt sauce. The escalopes were dusted with smoked paprika and a grinding of black pepper. They were cooked for a few minutes each side until nicely browned and then wrapped in foil to rest for 10 minutes. Plain yoghurt was given some chopped mint, a squeeze of lemon juice and a sprinkling of sea salt as a quick and tasty sauce accompaniment. The tomatoes were virtually tossed into the oven and roasted with no further adornment except for a little touch of salt when they were ready.
Talking of caramelised onions; I made this bread and then topped it with slices of camembert and onion confit....