The marinades are done, the food is all bought. I made veggie burgers (recipe to follow), marinaded some yellow peppers and onions, spiced up some prawn skewers, bbq sauced some ribs and the potatoes are boiling for the potato salad. This is the point I wonder what I've forgotten.
Veggie Burgers (Non-spicy)
Boil peeled and quartered potatoes with a cupful of washed lentils. Once soft, drain. Peel and finely chop an onion, add some fresh thyme and fry gently in vegetable oil. Once soft, add some thinly sliced garlic and yellow pepper, chopped small. Add salt and freshly ground pepper, a tiny sprinkling of cayenne pepper...it makes the onions look wonderful...and stir. Cook for another few minutes.
Add to the onion mix the potato and lentil mixture and add a few good wedges of unsalted butter. Coarsely mash with a fork...you want little chunks of potato left...and transfer to a bowl. Add some more butter if required, a good grinding of nutmeg and adjust seasoning to taste. Cover and place in fridge until cold.
I plan to make these into small patties and roll in flour...I won't bother with the egg as it should stick fairly well and to cook, I'll place on a bbq foil tray with holes, brush with a little oil and cook. There is a possibility I may need to put a little oil onto the tray; these cannot go directly onto the barbecue as they would fall apart.
Now to make the potato salad....only 5 hours left til bedtime!
Thursday, June 4, 2009
Wednesday, June 3, 2009
Staying In
Today, I am cleaning, finishing off a painting commission and creating the menu and food for Friday night's barbeque. There shall be no deviation from this plan or else the world will cave around me. So far, I've spent an hour on the computer, had three cups of tea and two of coffee, chatted with Brian, sent five texts and read Sunday's Style section of the Sunday Times. It's not going to plan. I have also cleaned a bathroom though and it isn't yet noon. I really need to get my bum into gear and stop this procrastination malarkey.
Lucy and Fraser are turning eight this weekend and there will be approx. 30 families coming along to help us celebrate but of course that means food, and lots of it. Lots of food means planning and that is something I sadly, yet happily enjoy doing. Yay.
I had a simple list to begin with but simple lists are made to be laughed and pointed at and therefore I'll no doubt come up with new ideas every 30 minutes or so until shopping tomorrow. I'll have to take in a budget, i.e. clutching the notes in my hand with the cards left at home or else I'll be buying smoked salmon, caviar and Madagascar prawns galore....hmmm.
So far, I'm making up two marinades for 12 chicken breasts, one made of garlic, lemon and olive oil with the other a home-made bbq flavour concoction. I'll batter each chicken breast until flat and tender and cut into two. I'll marinade them tonight until Friday. That way, they will cook really quickly and hopefully be very tasty. I thought instead of the faff of trying to fry onions to go with the burgers, I'll make some onion confit which can sit in a metal bowl over the heat, to be added to dogs, burgers or chicken as required.
I'll be doing my goats cheese pasta with lemon and pine nuts, tomato pasta and am thinking up a new one, possibly with some spicy sausage or chorizo. There will of course be the obligatory salads, one of sliced tomato, mozzarella and basil, a potato salad and homemade coleslaw.
Mairi and Sarah suggested Pimms as a good summer drink so I'm thinking of adopting it into some kind of punch with fruit but I shall wait and see what the weather is like. There will of course be plenty of wine, beer and Bombay Gin!
Birthday cakes will be two of the chocolate cakes I made the other week and I'll place them together to make an 8. I thought I'd also do a few lemon cupcakes, some brownies and a fruit salad. Wow, I hope they'll be hungry. I know the kids will take two bites of a hotdog and that will be it. Excitement, friends and games will get the better of them. We have a treasure hunt planned and the lovely Val has borrowed some sports bits and bobs as have I for game time.
I made up these party bags, if you can call them that; I bought mugs and filled them full of sweets, covered them in lovely wrapping and there we have it; 40 bags of sweets I've had to look at for a few weeks without being able to eat. Woe is me.
_____
Lucy and Fraser are turning eight this weekend and there will be approx. 30 families coming along to help us celebrate but of course that means food, and lots of it. Lots of food means planning and that is something I sadly, yet happily enjoy doing. Yay.
I had a simple list to begin with but simple lists are made to be laughed and pointed at and therefore I'll no doubt come up with new ideas every 30 minutes or so until shopping tomorrow. I'll have to take in a budget, i.e. clutching the notes in my hand with the cards left at home or else I'll be buying smoked salmon, caviar and Madagascar prawns galore....hmmm.
So far, I'm making up two marinades for 12 chicken breasts, one made of garlic, lemon and olive oil with the other a home-made bbq flavour concoction. I'll batter each chicken breast until flat and tender and cut into two. I'll marinade them tonight until Friday. That way, they will cook really quickly and hopefully be very tasty. I thought instead of the faff of trying to fry onions to go with the burgers, I'll make some onion confit which can sit in a metal bowl over the heat, to be added to dogs, burgers or chicken as required.
I'll be doing my goats cheese pasta with lemon and pine nuts, tomato pasta and am thinking up a new one, possibly with some spicy sausage or chorizo. There will of course be the obligatory salads, one of sliced tomato, mozzarella and basil, a potato salad and homemade coleslaw.
Mairi and Sarah suggested Pimms as a good summer drink so I'm thinking of adopting it into some kind of punch with fruit but I shall wait and see what the weather is like. There will of course be plenty of wine, beer and Bombay Gin!
Birthday cakes will be two of the chocolate cakes I made the other week and I'll place them together to make an 8. I thought I'd also do a few lemon cupcakes, some brownies and a fruit salad. Wow, I hope they'll be hungry. I know the kids will take two bites of a hotdog and that will be it. Excitement, friends and games will get the better of them. We have a treasure hunt planned and the lovely Val has borrowed some sports bits and bobs as have I for game time.
I made up these party bags, if you can call them that; I bought mugs and filled them full of sweets, covered them in lovely wrapping and there we have it; 40 bags of sweets I've had to look at for a few weeks without being able to eat. Woe is me.
_____
Tuesday, June 2, 2009
I feel like chicken tonight...
Two of the three children were ill today. I blanketed them into the sofa, made them french toast and fed them fruit, orange juice and lots and lots of water. By 3pm, they were feeling a bit better so I picked Lucy up from school and took her to Mairi's house for a splash about the paddling pool for her and a jug full of coffee for me.
I was feeling restless after missing the active day I had planned of yoga, walking and swimming (sorry Ann!) so after taking Lucy to her swimming lesson, I had a brief walk about the area.
Kelly was out with Fraser and dad for some food as she was feeling a bit better so I left Fraser to finish eating and took Kelly for a stroll through the walkway which used to be a very old wood and now is only a tiny patch of woodland, just by the Allander Sports Centre and the old bus station. We heard a rustling in the bushes and a baby deer came bounding out, froze and then quickly turned away, leaping over the stumps and occasional crisp packet! We felt honoured.
Brian and Fraser came and picked us all up and we went home to soup and fruit. I put two chickens in the oven to roast, one rubbed with ginger with a few slices of the fragrant stuff stuck inside the cavity, the other with the usual halved lemon and salt. I rubbed some butter over the lemon chicken and drizzled over some olive oil then sprinkled on some salt to make the skin extra crispy...that's Lucy's favourite part.
On the Ginger chicken, I rubbed the smallest amount of butter...a smear, shall we say...over the bird and then drizzled a few drops of sesame oil. I roasted them in the oven for 2 hours at 220 degrees Celsius. When there were 30 minutes remaining, I added in the half of the sweet potato I had left from yesterday, cut into chunks just as I would for roast potatoes.
Once ready, I covered the birds with foil and left to rest...meat should always be left to rest, it stays hot for at least 30 minutes and the flavours intensify...and then sliced the lemon chicken for the kids to have for supper. They kept asking for more and more, it was so lemony and tasty with a tiny hint of ginger from the other bird.
I had the ginger chicken without the skin and with the sweet roast potato..how wonderful these were, with the golden, sticky sauce from the chicken clinging to them making them sweet and salty with a tiny bit of a crunch and then the soft centre. I served this for myself only as Brian is dancing on the dojo (and beering at the Burnbrae) and added some steamed broccoli. I highly recommend this simple, tasty dish and no sauce or melted butter was required as I spooned over a teaspoon of the delicious liquid from the chicken pan....a meld of lemon, salt and ginger. I'm a happy mum tonight.
I was feeling restless after missing the active day I had planned of yoga, walking and swimming (sorry Ann!) so after taking Lucy to her swimming lesson, I had a brief walk about the area.
Kelly was out with Fraser and dad for some food as she was feeling a bit better so I left Fraser to finish eating and took Kelly for a stroll through the walkway which used to be a very old wood and now is only a tiny patch of woodland, just by the Allander Sports Centre and the old bus station. We heard a rustling in the bushes and a baby deer came bounding out, froze and then quickly turned away, leaping over the stumps and occasional crisp packet! We felt honoured.
Brian and Fraser came and picked us all up and we went home to soup and fruit. I put two chickens in the oven to roast, one rubbed with ginger with a few slices of the fragrant stuff stuck inside the cavity, the other with the usual halved lemon and salt. I rubbed some butter over the lemon chicken and drizzled over some olive oil then sprinkled on some salt to make the skin extra crispy...that's Lucy's favourite part.
On the Ginger chicken, I rubbed the smallest amount of butter...a smear, shall we say...over the bird and then drizzled a few drops of sesame oil. I roasted them in the oven for 2 hours at 220 degrees Celsius. When there were 30 minutes remaining, I added in the half of the sweet potato I had left from yesterday, cut into chunks just as I would for roast potatoes.
Once ready, I covered the birds with foil and left to rest...meat should always be left to rest, it stays hot for at least 30 minutes and the flavours intensify...and then sliced the lemon chicken for the kids to have for supper. They kept asking for more and more, it was so lemony and tasty with a tiny hint of ginger from the other bird.
I had the ginger chicken without the skin and with the sweet roast potato..how wonderful these were, with the golden, sticky sauce from the chicken clinging to them making them sweet and salty with a tiny bit of a crunch and then the soft centre. I served this for myself only as Brian is dancing on the dojo (and beering at the Burnbrae) and added some steamed broccoli. I highly recommend this simple, tasty dish and no sauce or melted butter was required as I spooned over a teaspoon of the delicious liquid from the chicken pan....a meld of lemon, salt and ginger. I'm a happy mum tonight.
Monday, June 1, 2009
Low Fat Fish n' Chips
Gosh, it's hot. The fish needed to be cooked tonight so the 'suitable for a sunny day salad' was put aside and the haddock was brought out. I didn't dip the fish in egg wash as I'd normally do, instead, I placed the fillets on the baking tray (on foil) and pressed the breadcrumbs onto the fish. The breadcrumbs were simply a slice of bread, blended with a sprinkling of salt, freshly ground black pepper and cayenne pepper. Two large fish fillets were coated with some breadcrumbs left over.
The sweet potato (I used half for Brian and I) was peeled and sliced into chip size; normally I'd do these chunky but tonight they were cut small so that they would cook quicker. I've spent the entire day at school courtesy of sports day and hardly had time for lunch; hunger was getting the better of me and the fridge was calling my name.
I poured over the potato chips a little drizzle of walnut oil, some freshly ground black pepper, salt, a little cayenne and a sprinkling of piri piri. I mixed it all together, placed it in an oven proof dish and roasted at 220 degrees Celsius for 20 minutes. Just keep your eye on them. Test if ready by sticking a fork in; it should be soft.
I then moved the dish from the top shelf to the one underneath and place the fish fillets on the top shelf. I turned the oven down to 200. After a further 10-12 minutes, it was ready. I served with some quickly made tartare (capers, parsley, lemon juice, salt and pepper mixed into some light mayonnaise and stirred), some salad and bread and butter. Delicious. It made no difference that it wasn't deep fried or coated in egg first, this was simply tasty. Brian found the chips a bit too spicy...they were...so a bit easy with the piri piri and cayenne next time.
The kids are being fed at The Broons as they have a swimming pool and we don't...so bye bye, mum!
The sweet potato (I used half for Brian and I) was peeled and sliced into chip size; normally I'd do these chunky but tonight they were cut small so that they would cook quicker. I've spent the entire day at school courtesy of sports day and hardly had time for lunch; hunger was getting the better of me and the fridge was calling my name.
I poured over the potato chips a little drizzle of walnut oil, some freshly ground black pepper, salt, a little cayenne and a sprinkling of piri piri. I mixed it all together, placed it in an oven proof dish and roasted at 220 degrees Celsius for 20 minutes. Just keep your eye on them. Test if ready by sticking a fork in; it should be soft.
I then moved the dish from the top shelf to the one underneath and place the fish fillets on the top shelf. I turned the oven down to 200. After a further 10-12 minutes, it was ready. I served with some quickly made tartare (capers, parsley, lemon juice, salt and pepper mixed into some light mayonnaise and stirred), some salad and bread and butter. Delicious. It made no difference that it wasn't deep fried or coated in egg first, this was simply tasty. Brian found the chips a bit too spicy...they were...so a bit easy with the piri piri and cayenne next time.
The kids are being fed at The Broons as they have a swimming pool and we don't...so bye bye, mum!
Sunday, May 31, 2009
Friday Night's All Right for Dancing
The horse bolted before the stable door was open. That's wrong, isn't it? The bolted horse...no, that isn't right either. Oh forget it. I forgot to mention the disco before the last post and that night's dinner so a quick recap; the kids had their hair straightened/coloured/curled for the school disco after having this weeks Pasta Fest. It was a simple fest but a fest nonetheless.
Once we had dropped the twins off at the infant disco, we dropped Kelly at James's house and then floated on a sunbeam to the Burnbrae where we had a small sherry (gigglesnort) with Ann and Gordon. An antipasti was bought and I recommend this to everyone if anyone ever ventures towards that shady establishment which we love. Succulent artichokes, parma ham, salami, Parmesan cheese, olives, tomatoes, bread, olive oil and balsamic vinegar. Truly the food of the Gods. Giving us spicy olives was an affront to decent society though. Not with antipasti, Burnbrae people, don't mess with such things. Keep your olives mild!
Once we had dropped the twins off at the infant disco, we dropped Kelly at James's house and then floated on a sunbeam to the Burnbrae where we had a small sherry (gigglesnort) with Ann and Gordon. An antipasti was bought and I recommend this to everyone if anyone ever ventures towards that shady establishment which we love. Succulent artichokes, parma ham, salami, Parmesan cheese, olives, tomatoes, bread, olive oil and balsamic vinegar. Truly the food of the Gods. Giving us spicy olives was an affront to decent society though. Not with antipasti, Burnbrae people, don't mess with such things. Keep your olives mild!
Sun and Simple Pleasures
What a wonderful weekend. The sun continues to shine, the kids continue to glow and, despite a small slump yesterday morning when I realised I had tasks ahead of me before I could enjoy any of the sunshine (and on my own too as husband took another Saturday off to go Aikido-ing. No, it's no mistake, last week was treasure hunting, this week is Aikido-ing-I did say it was ok, but we say these things sometimes when we don't really mean them) it has been grand. I worked through the slump with the help of the kids as they did their best effort at tidying a bedroom, i.e. they sat on the floor and looked puzzled. But still, they did a little and with my help, we made a dent, big enough for a sleepover to happen.
The rest of the day was spent in a hazy blur as we wandered the long way through the haze to the park. We stopped of at Ann's to pick up her laddie and she forced me...yes, FORCED me...to have two gin and tonics. I left half of the 2nd one as I had responsibilities ahead of me and Ann pours a mean drink.
The kids parked it up for a good hour and then we went home for sausage and mash. I'll not insult anyone with how to cook such a dish but my mash does contain a good pinch of salt, a splash of full fat milk if I have any, sometimes even cream and a stick of butter! Sometimes, there is no point without the proper, fatty ingredients. A little of what you fancy does you good. I of course did not partake and instead had a nice cold salad.
Today was spent gathering lots and lots of children, boys at that, dropping them in the swimming pool and then feeding them burgers and ice cream. Everyone needs afternoons like that. On the way home, we saw the Air Cadets and stopped off for a wee shot in their plane. They happily obliged.
As if all that wasn't enough, Auntie Susan appeared and took the twins away for a birthday treat and Kelly and I made our way slowly towards the park, her on her bike, me in my mules that haven't seen the light of day for nigh a year. The walk took an hour. So, of course, my poor feet died. Goodbye, dear feet, you did me well.
For dinner, we had sugar-spiced salmon and rice. The rice was a last minute decision and it went well together. It was a subtle, pleasant summer dish and the hot but sweet mustard sauce....the easiest I've ever made...added a nice tang. I did not take a photograph as I salivated my way to the dinner table. I had a salad at lunch and ate at 6.30pm, really rather late for me.
Sugar Spiced Salmon with Chinese Hot Mustard
(This recipe is from Nigella Lawson's 'How to Eat'...as if I didn't know how to do THAT.)
A fillet of salmon per person.
Combine the following ingredients in a little bowl:
Quarter teaspoon per fillet of ground ginger, cinnamon, cumin, cayenne, sugar and salt, Colman's Mustard Powder.
Heat the griddle or frying pan (I added a tiny bit of sesame oil and rubbed it round with kitchen towel, but do what you prefer). Coat the salmon in the spices, both sides by pouring the spices onto a plate and pressing the salmon into it. Cook for 2-3 minutes each side...you'll see it turning opaque. I always put it in a very hot oven for another few minutes after this as I do not want to eat this type of salmon with raw bits in the middle.
The Hot Mustard is prepared simply by adding 1.5 teaspoons mustard powder and sugar then add a teaspoon of warm water from the tap. Stir thoroughly and Bobby's your Uncle, you have yourself a sauce, my friend.
The rest of the day was spent in a hazy blur as we wandered the long way through the haze to the park. We stopped of at Ann's to pick up her laddie and she forced me...yes, FORCED me...to have two gin and tonics. I left half of the 2nd one as I had responsibilities ahead of me and Ann pours a mean drink.
The kids parked it up for a good hour and then we went home for sausage and mash. I'll not insult anyone with how to cook such a dish but my mash does contain a good pinch of salt, a splash of full fat milk if I have any, sometimes even cream and a stick of butter! Sometimes, there is no point without the proper, fatty ingredients. A little of what you fancy does you good. I of course did not partake and instead had a nice cold salad.
Today was spent gathering lots and lots of children, boys at that, dropping them in the swimming pool and then feeding them burgers and ice cream. Everyone needs afternoons like that. On the way home, we saw the Air Cadets and stopped off for a wee shot in their plane. They happily obliged.
As if all that wasn't enough, Auntie Susan appeared and took the twins away for a birthday treat and Kelly and I made our way slowly towards the park, her on her bike, me in my mules that haven't seen the light of day for nigh a year. The walk took an hour. So, of course, my poor feet died. Goodbye, dear feet, you did me well.
For dinner, we had sugar-spiced salmon and rice. The rice was a last minute decision and it went well together. It was a subtle, pleasant summer dish and the hot but sweet mustard sauce....the easiest I've ever made...added a nice tang. I did not take a photograph as I salivated my way to the dinner table. I had a salad at lunch and ate at 6.30pm, really rather late for me.
Sugar Spiced Salmon with Chinese Hot Mustard
(This recipe is from Nigella Lawson's 'How to Eat'...as if I didn't know how to do THAT.)
A fillet of salmon per person.
Combine the following ingredients in a little bowl:
Quarter teaspoon per fillet of ground ginger, cinnamon, cumin, cayenne, sugar and salt, Colman's Mustard Powder.
Heat the griddle or frying pan (I added a tiny bit of sesame oil and rubbed it round with kitchen towel, but do what you prefer). Coat the salmon in the spices, both sides by pouring the spices onto a plate and pressing the salmon into it. Cook for 2-3 minutes each side...you'll see it turning opaque. I always put it in a very hot oven for another few minutes after this as I do not want to eat this type of salmon with raw bits in the middle.
The Hot Mustard is prepared simply by adding 1.5 teaspoons mustard powder and sugar then add a teaspoon of warm water from the tap. Stir thoroughly and Bobby's your Uncle, you have yourself a sauce, my friend.
Friday, May 29, 2009
Weekly Receipt
Oh, how glorious the weather is! This being Scotland, don't be surprised, if you visit from abroad, to find people running round in circles with their hands in the air, yelling with delight, bumping into each other with a pack of ice lollied children with bright red cheeks trailing behind them. We do love the sun. We love the rain too, but like any visitor that comes 5 times a day, you start to weary. We shall drop the kids at their disco, sun ourselves at the Burnbrae and bring in the weekend with...a gin and slimline tonic, just the one.
I did my shopping in this lovely heat in record time because, well, the sun was shining and I wanted to get out in it and it was also nearing 3pm so I had to get the kids from school. We just spent a pleasant hour in the park but husband volunteered to take the shopping home-those prawns aren't cheap, y'know!
I'm smug. The bill, once again, was under £50 (£48.12) and that was with 2 free range chickens, 3 salmon fillets, fresh haddock fillets, tiger prawns and sausages. I also managed to refill the baking cupboard. Go, Helen...Go, Helen.....
I did my shopping in this lovely heat in record time because, well, the sun was shining and I wanted to get out in it and it was also nearing 3pm so I had to get the kids from school. We just spent a pleasant hour in the park but husband volunteered to take the shopping home-those prawns aren't cheap, y'know!
I'm smug. The bill, once again, was under £50 (£48.12) and that was with 2 free range chickens, 3 salmon fillets, fresh haddock fillets, tiger prawns and sausages. I also managed to refill the baking cupboard. Go, Helen...Go, Helen.....
Weekly Shopping List 29th May-5th June 2009
It's that time of year, folks, the time when the sun starts to shine, the shorts come out and Helen realises that she needs to shed a few of those extra pounds. So, tis diet time. I'm loathe to call it a diet though as I can't and won't (I won't, I won't! Ok, yes I will) stick to a ridiculous plan designed to make my belly ache and my face droop. Of course, losing weight is simply about cutting down and exercising more, and less about making home-made chips late in the evening (not me!) and possibly...possibly reducing that pesky wine intake (sorry, girls).
This weeks list takes the above into consideration:
Pasta Fest
Penne with 2 cheese sauce and home-made garlic bread
Fusilli with Helen's tomato sauce, basil and Parmesan
Ginger and Lemon Roast Chicken with couscous and salad
Sugar Spiced Salmon with fresh vegetables (Helen & Brian)
Salmon Fishcakes (Kids)
Chinese Chicken and Rice with broccoli
Prawns with Garlic and Chilli (Helen)
Sausage and Mash (Brian and kids)
Chicken and Rice Soup, Sandwiches and Salad
Home-made Fish and Chips
(Helen's without batter and sweet potato oven wedges for all).
Lunches will be antipasti, sandwiches and soup for all. Breakfast will be a mix of cereal, toast, pancakes, crepes and waffles with scrambled eggs.
Chocolate cupcakes with chocolate icing will be the the only baking this week; to achieve a goal, you must first limit the temptation. Do I need to cancel the pub on Thursday? (Hears the chortling around Glasgow).
This weeks list takes the above into consideration:
Pasta Fest
Penne with 2 cheese sauce and home-made garlic bread
Fusilli with Helen's tomato sauce, basil and Parmesan
Ginger and Lemon Roast Chicken with couscous and salad
Sugar Spiced Salmon with fresh vegetables (Helen & Brian)
Salmon Fishcakes (Kids)
Chinese Chicken and Rice with broccoli
Prawns with Garlic and Chilli (Helen)
Sausage and Mash (Brian and kids)
Chicken and Rice Soup, Sandwiches and Salad
Home-made Fish and Chips
(Helen's without batter and sweet potato oven wedges for all).
Lunches will be antipasti, sandwiches and soup for all. Breakfast will be a mix of cereal, toast, pancakes, crepes and waffles with scrambled eggs.
Chocolate cupcakes with chocolate icing will be the the only baking this week; to achieve a goal, you must first limit the temptation. Do I need to cancel the pub on Thursday? (Hears the chortling around Glasgow).
Thursday, May 28, 2009
Mince & Tatties!
Ah, mince and tatties. What Scottish child doesn't remember the taste of their mums or even better, granny's version (don't tell my mum I said that). The secret to good mince is the same as any other meat that needs stewing; long, slow cooking with a lid on.
This is one dish that does not benefit from proper beef stock....Bisto or Oxo is how this dish is made. I don't want to be teaching my 'granny to suck an egg' as the old adage goes but for those friends from abroad who are not horrified at the thought of a plate of minced beef and mashed potatoes, here is the recipe. For those of you who are, look away now!
Mince & Tatties
Teaspoon oil
Minced Beef or Lean Minced Beef (I usually buy 500g but measurements don't matter. Don't buy extra lean for this as you need a certain amount of fat for the beef to cook well).
1 onion, chopped.
2 carrots, sliced.
Approx. 1/2 pint beef stock (add more if required)
1-2 oxo cubes
Heat the oil in a pan and fry the onions and carrots for a few minutes; add the minced beef. Fry continuously over a high heat, stirring all the time until the mince is brown all over. Sprinkle over an oxo cube and stir well. Pour in the beef stock (I always use Bisto) and stir. Turn heat right down and put a lid on it. Check after a few minutes that mince is simmering gently and leave for 30 minutes. Check mince after this time and add more water or stock if needed. Nothing worse than burnt mince! Well, there is but.....we won't go there.
The mince will be cooked after an hour but you can cook it on a low heat for up to two hours for very tender mince but it is very important you check the amount of liquid every 20 minutes or so. Make sure the beef stock isn't that thick to begin with, you can always add a bit more at the last 10 minutes.
Serve with mashed potatoes, or tatties, as we say in Glesga (Glasgow).
This is one dish that does not benefit from proper beef stock....Bisto or Oxo is how this dish is made. I don't want to be teaching my 'granny to suck an egg' as the old adage goes but for those friends from abroad who are not horrified at the thought of a plate of minced beef and mashed potatoes, here is the recipe. For those of you who are, look away now!
Mince & Tatties
Teaspoon oil
Minced Beef or Lean Minced Beef (I usually buy 500g but measurements don't matter. Don't buy extra lean for this as you need a certain amount of fat for the beef to cook well).
1 onion, chopped.
2 carrots, sliced.
Approx. 1/2 pint beef stock (add more if required)
1-2 oxo cubes
Heat the oil in a pan and fry the onions and carrots for a few minutes; add the minced beef. Fry continuously over a high heat, stirring all the time until the mince is brown all over. Sprinkle over an oxo cube and stir well. Pour in the beef stock (I always use Bisto) and stir. Turn heat right down and put a lid on it. Check after a few minutes that mince is simmering gently and leave for 30 minutes. Check mince after this time and add more water or stock if needed. Nothing worse than burnt mince! Well, there is but.....we won't go there.
The mince will be cooked after an hour but you can cook it on a low heat for up to two hours for very tender mince but it is very important you check the amount of liquid every 20 minutes or so. Make sure the beef stock isn't that thick to begin with, you can always add a bit more at the last 10 minutes.
Serve with mashed potatoes, or tatties, as we say in Glesga (Glasgow).
Wednesday, May 27, 2009
I'm tired, so tired...
I'm tired, so dinner has been limited today to freezer stock. It's all good freezer stock but freezer stock nonetheless.
Supper was the same; it was toast with whatever topping the children desired (banana, jam and nutella...not all together, I should point out), made by dad as mummy collapsed in a heap before starting another round of chores. Such is the life of a mum.
Tomorrow, it shall be mince and tatties, like it or lump it. Of course, there are no lumps in my mince and tatties so we all love it fine!
Supper was the same; it was toast with whatever topping the children desired (banana, jam and nutella...not all together, I should point out), made by dad as mummy collapsed in a heap before starting another round of chores. Such is the life of a mum.
Tomorrow, it shall be mince and tatties, like it or lump it. Of course, there are no lumps in my mince and tatties so we all love it fine!
Monday, May 25, 2009
The Braw Chocolate Cake Recipe
The Braw Chocolate Cake
Grease and line two deep cake tins. Oven temperature 180 degrees C, 350 F, Gas 4.
90g/3oz cocoa powder
375ml/12 fl oz boiling water
185g/ 6 oz butter
440g/ 14oz caster sugar (not a misprint!)
2 tablespoons raspberry jam (I used strawberry as that is all I had)
3 eggs (I used large)
300g/ 9.5 oz self-raising flour
Combine cocoa powder and boiling water and mix to dissolve. Allow to cool.
Cream butter, sugar and jam until light and fluffy...it looks all pink and glorious! Beat in eggs with a spoonful of flour, one at a time. I sieved the flour into the bowl. Fold in the remaining flour and cocoa mixture alternately.
Spoon mixture into the cake tins and bake for 35 mins.
Nutella Icing
250g/ 8oz butter
330g/ 10.5 oz sifted icing sugar
Three large spoonfuls of Nutella
2 tablespoons condensed milk, milk or cream, to taste.
Beat butter until creamy. Add icing sugar a little at a time, add milk (I used condensed) and then the Nutella. Beat well. Use to sandwich the cake together and for the frosting at the top of the cake. I thought it all a bit much icing so next time, I'd make a ganache to pour over cake. The original recipe icing is as follows but I haven't made this yet.
Chocolate Mocha Icing
125g/ 4oz butter
330g/ 10.5 oz icing sugar, sifted
1.5 tablesoons cocoa powder, sifted
2 teaspoons instant coffee
2 tablespoons milk.
Beat butter until creamy, add icing sugar a little at a time, combine cocoa powder and coffee and mix to a smooth paste with the milk then whisk into icing.
Always allow cake to cool completely before icing as it can 'turn' the icing.
Sunday, May 24, 2009
Cannae Curry and The Braw Chocolate Cake
The Cannae Curry...so called because I thought "I cannae really be bothered" and "you think you cannae make a curry? Well think again!". This was supposed to be the posh sounding North African Lamb with Ginger and Chili and Couscous, part of this week's menu. Well, after my husband abandoned me last night to go treasure hunting, I fell asleep on the sofa and awoke at 6.30am, twisted spine and neck, absolutely freezing and still in my clothes. According to my husband (by phone, he's still chasing the Big Ship Fandango), I do fall asleep on the sofa now and then but he normally wakes me up and I stagger upstairs just in time to put on pjs, wash my bleary-eyed face, slather on some cream with eyes shut and fall into a wee pile at the bottom of the bed. I work hard, you know.
So, with that crick in my neck and a pain in my head, I made some tea and set about repairing the night before damage to my face, hair and appearance. After five hours....well, not quite, and 2 cups of coffee, I started to feel a little more human and began preparing the chocolate cake (the full recipe to follow tomorrow). I had decided to try an old recipe, one I'd had for years but never made because the ingredients seemed odd; 10 oz sugar, raspberry jam in the batter, to name but a few.
The jam was placed into the bowl just after the butter and sugar had been beaten and I must say, it looked wonderful. By the time the cocoa powder had been added, I knew it was going to be a good cake and was really glad I'd oiled and lined my two thick cake tins as the amount of batter was vast.
My problem with chocolate cake is the lack of moistness. Most chocolate cake recipes, in my opinion, are rather dry, unless you add nuts of some description which the kids don't like. There is no point making a chocolate cake that everyone does not enjoy as the kids devastation and subsequent sulkiness followed by tears and trauma at your lack of thought at adding ground almonds....this is all kids, believe me....is not worth it and you are left contemplating the eating of an entire chocolate cake between two. It can be done but I don't recommend it.
This chocolate cake which I'd sandwiched together with my own recipe Nutella flavoured icing and covered with the same, tasted moist, almost nutty and wonderful. My mum left very happy as did wee Ellie, a visitor of my daughters. She proclaimed it "the best chocolate cake EVER! Even better than TESCO's!!!" My children agreed.
By the time the cake was placed in the oven, I'd cleaned and footered about, I had decided to use half of the lamb for the curry and the other half to make a stew as I realised there was a lot of it and the kids would no doubt prefer the less spicy dish. It also meant splitting a meal into two which is always cost effective!
It was a basic stew of frying of the meat, adding the veg and stock and simmering for two hours (recipe to follow although throw whatever in the pan and a
dd some tomato puree is about it). I tend to add potatoes these days to make life easier.
Fraser said, as he has on many occasions, that he doesn't like lamb so I told him he was having beef. Lucy giggle snorted to herself, not quite believing he was falling for it, yet again, but fall for it he did. "Mmmm, lovely beef, mummy!" he said. When he was down to his last chunk, I told him it was lamb and Lucy shouted "I KNEW IT WAS LAMB! I CAN'T BELIEVE YOU FELL FOR IT...AGAIN!" and we all laughed, even wee Fraser who has a sense of humour. He finally agreed that he liked lamb although he did say he couldn't quite believe he was eating "a live lamb". Um, it isn't alive Fraser and we had a philosophical discussion on carnivores, eating meat and cannibalism.
By the time the visitors had gone and I had tidied up yet again, I looked at the lamb, the coriander and the rest of the ingredients and thought "I cannae be bothered" or, as my good pal Anne would say (or what I imagine she would say) "stuff this for a game of soldiers"! What I really couldn't be bothered with was reading a recipe so instead, I chucked all the stuff in the pan, mostly in chunks, after browning the meat and again, simmered it for two hours. The chick peas had been simmered earlier and they were added to the pan. I did a taste check and to my delight, it was wonderful. As long as the ingredients are mainly fresh and meat is simmered slowly, you really can't go wrong. I ate a bowlful. I couldn't help myself and the rest has been put away for Brian and I to eat tomorrow evening...unless he is still looking out to sea or has ran away with a sailor-ess or some other such watery nonsense.
Packet Stewing lamb/Neck fillet...amount does not matter but I had enough for 4 small servings.
Chick Peas (cooked in salted water on a simmer or stock for 30mins-1 hour, making sure the water doesn't run out).
Coriander and Cumin powder.
Curry powder.
2 small onions, quartered.
Approx. 2 inch ginger, peeled and grated.
1 whole chili
3 cloves garlic, bashed and sliced.
Tin plum tomatoes.
2 large tomatoes, quartered.
2 tablespoons or more tomato puree.
A little beef stock, bisto for this is fine...approx. 5 fl. oz.
Salt and pepper the lamb and fry in olive oil. Add some ground coriander and cumin...approx. a small teaspoon of each. Once browned, add the onion and stir. Add the chili, seeded and diced. Then add the ginger and garlic. Stir and cook for a minute or two then add the plum and quartered tomatoes. Add a sprinkling of curry powder to taste and mix the tomato puree in with the stock and pour over curry. Mix, bring to the boil and add a tin of already cooked chick peas-the tin says ready to use but cook anyway...nothing worse than a hard chick pea...well, there is of course, but not in a curry. I suppose worse things could be found in a curry actually but I don't want to put you off your tea.
Simmer the curry on the lowest heat, covered and check on it from time to time and give a stir. Leave to simmer for two hours, check the seasoning and ad a good handful of chopped, fresh coriander. Stir, and serve. I had my bowl tonight on it's own because of the chick peas but this would be wonderful with the puffy bread and some rice.
I am now being forced to retire early with the children to watch a dvd where they will fall asleep in my bed and a force not fully understood by nature or science will make the children spread their arms and spring out their legs as if jumping from an aeroplane and I will have the choice of sleeping in two inches of mattress whereby I shall awake with a body cutting of my air supply as it lies across my head and throat whilst another covers my tummy and the heat of a thousand fires comes from them or, once again, slinking away to sleep somewhere which is alien to me and will hurt my back, my neck and my poor, poor head. Wish me luck.
So, with that crick in my neck and a pain in my head, I made some tea and set about repairing the night before damage to my face, hair and appearance. After five hours....well, not quite, and 2 cups of coffee, I started to feel a little more human and began preparing the chocolate cake (the full recipe to follow tomorrow). I had decided to try an old recipe, one I'd had for years but never made because the ingredients seemed odd; 10 oz sugar, raspberry jam in the batter, to name but a few.
The jam was placed into the bowl just after the butter and sugar had been beaten and I must say, it looked wonderful. By the time the cocoa powder had been added, I knew it was going to be a good cake and was really glad I'd oiled and lined my two thick cake tins as the amount of batter was vast.
My problem with chocolate cake is the lack of moistness. Most chocolate cake recipes, in my opinion, are rather dry, unless you add nuts of some description which the kids don't like. There is no point making a chocolate cake that everyone does not enjoy as the kids devastation and subsequent sulkiness followed by tears and trauma at your lack of thought at adding ground almonds....this is all kids, believe me....is not worth it and you are left contemplating the eating of an entire chocolate cake between two. It can be done but I don't recommend it.
This chocolate cake which I'd sandwiched together with my own recipe Nutella flavoured icing and covered with the same, tasted moist, almost nutty and wonderful. My mum left very happy as did wee Ellie, a visitor of my daughters. She proclaimed it "the best chocolate cake EVER! Even better than TESCO's!!!" My children agreed.
By the time the cake was placed in the oven, I'd cleaned and footered about, I had decided to use half of the lamb for the curry and the other half to make a stew as I realised there was a lot of it and the kids would no doubt prefer the less spicy dish. It also meant splitting a meal into two which is always cost effective!
It was a basic stew of frying of the meat, adding the veg and stock and simmering for two hours (recipe to follow although throw whatever in the pan and a
dd some tomato puree is about it). I tend to add potatoes these days to make life easier.Fraser said, as he has on many occasions, that he doesn't like lamb so I told him he was having beef. Lucy giggle snorted to herself, not quite believing he was falling for it, yet again, but fall for it he did. "Mmmm, lovely beef, mummy!" he said. When he was down to his last chunk, I told him it was lamb and Lucy shouted "I KNEW IT WAS LAMB! I CAN'T BELIEVE YOU FELL FOR IT...AGAIN!" and we all laughed, even wee Fraser who has a sense of humour. He finally agreed that he liked lamb although he did say he couldn't quite believe he was eating "a live lamb". Um, it isn't alive Fraser and we had a philosophical discussion on carnivores, eating meat and cannibalism.
By the time the visitors had gone and I had tidied up yet again, I looked at the lamb, the coriander and the rest of the ingredients and thought "I cannae be bothered" or, as my good pal Anne would say (or what I imagine she would say) "stuff this for a game of soldiers"! What I really couldn't be bothered with was reading a recipe so instead, I chucked all the stuff in the pan, mostly in chunks, after browning the meat and again, simmered it for two hours. The chick peas had been simmered earlier and they were added to the pan. I did a taste check and to my delight, it was wonderful. As long as the ingredients are mainly fresh and meat is simmered slowly, you really can't go wrong. I ate a bowlful. I couldn't help myself and the rest has been put away for Brian and I to eat tomorrow evening...unless he is still looking out to sea or has ran away with a sailor-ess or some other such watery nonsense.
Cannae Curry
Packet Stewing lamb/Neck fillet...amount does not matter but I had enough for 4 small servings.
Chick Peas (cooked in salted water on a simmer or stock for 30mins-1 hour, making sure the water doesn't run out).
Coriander and Cumin powder.
Curry powder.
2 small onions, quartered.
Approx. 2 inch ginger, peeled and grated.
1 whole chili
3 cloves garlic, bashed and sliced.
Tin plum tomatoes.
2 large tomatoes, quartered.
2 tablespoons or more tomato puree.
A little beef stock, bisto for this is fine...approx. 5 fl. oz.
Salt and pepper the lamb and fry in olive oil. Add some ground coriander and cumin...approx. a small teaspoon of each. Once browned, add the onion and stir. Add the chili, seeded and diced. Then add the ginger and garlic. Stir and cook for a minute or two then add the plum and quartered tomatoes. Add a sprinkling of curry powder to taste and mix the tomato puree in with the stock and pour over curry. Mix, bring to the boil and add a tin of already cooked chick peas-the tin says ready to use but cook anyway...nothing worse than a hard chick pea...well, there is of course, but not in a curry. I suppose worse things could be found in a curry actually but I don't want to put you off your tea.
Simmer the curry on the lowest heat, covered and check on it from time to time and give a stir. Leave to simmer for two hours, check the seasoning and ad a good handful of chopped, fresh coriander. Stir, and serve. I had my bowl tonight on it's own because of the chick peas but this would be wonderful with the puffy bread and some rice.
I am now being forced to retire early with the children to watch a dvd where they will fall asleep in my bed and a force not fully understood by nature or science will make the children spread their arms and spring out their legs as if jumping from an aeroplane and I will have the choice of sleeping in two inches of mattress whereby I shall awake with a body cutting of my air supply as it lies across my head and throat whilst another covers my tummy and the heat of a thousand fires comes from them or, once again, slinking away to sleep somewhere which is alien to me and will hurt my back, my neck and my poor, poor head. Wish me luck.
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