Archive for the ‘Menu Planner’ Category

Menu Planner Monday

October 5, 2010

 

Monday~ Homemade vegetable and chicken soup with crusty rolls

Tuesday~ Salmon fingers with croquettes potato, rice and peas

Wednesday~Beef casserole and herb dumplings

Thursday~ Spaghetti bolognese

Friday~ Chipper

Saturday~ Homemade pizza

Sunday~ Roast chicken, roast/mash potatoes, carrot and turnip mash, peas, bread sauce and gravy

More menu planners here

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Menu Plan

January 27, 2009

Monday ~ Bacon and cabbage with parsley sauce

Tuesday~ Beef Stew and Dumplings

Wednesday~ Chicken Supreme and Rice

Thursday ~ Thai Red Curry

Friday ~ Chipper

Saturday ~ Enchilladas

 

 Red Thai Curry

thai1

1.  Brown chicken/mushrooms/courgette

2. Pour 3/4 can of coconut milk into a saucepan and bring to the boil.

3. Add 2-3 teaspoons of thai red curry paste ( use thai gold, if you use blue dragon brand it milder) simmer for 3mins

4. Add chicken and vegetables to pot and return to boil

5. Add 2 tablespoons of fish oil and 2 tablespoons of sugar

6. Pour in rest of can of coconut milk, add juice of lime and bring back to boil and simmer

thai3

Serve on Basmati rice/noodles

Menu Planner

March 3, 2008

 

Monday

Pasta Carbonara and garlic bread

Tuesday

Irish stew

Wednesday

Chicken & Pasta Bake

Thursday

Beef Casserole and herb dumplings

Friday

The Chipper for the children (we are going out for dinner)

Saturday

Fajitas for us and Bossy, pizza for the other three!

 

Sunday

Lamb shanks. (Friends recipe, will post pics)

More Menu Planning here

Menu Planner Monday

February 3, 2008

I’m off to England on Friday morning for my brothers 50th. So this week is a short one, but an adventurous one, too. I’m making four things I’ve never attempted before.

 

And next week I can’t wait to make these, Nic’s Chicken Mug Pies

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I’ve signed up for another Foodie Event (I’m a sucker for competition!) Take a look at ‘No Croutons Required’ over at Lisa’s Kitchen. It’s a joint effort here with Holler at Tinned Tomatoes. She’s a Jouster, too (I voted for her when she made this) Which brings me onto my entry for this months Royal Joust over at Jenns blog The Leftover Queen. I entered previously but didn’t get anywhere! It would be great to win and pick the three ingredients for the March Joust.

 The only way for you to vote for me though, would be to register in the forum. If you wish to do this go here then here to vote. Why not join in the next Joust?
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Lamb Cutlets on a Spiced Vegetable Broth

12 lean lamb cutlets
125g soaked soup mix (red split lentils, green split lentils, pearl barley and marrowfat peas)
1 white onion
2 sticks celery
2 med potatoes
1 eggplant (aubergine)
2 carrots1 red pepper
1/2 tsp cinnamon
1/2 tsp cumin
2 cloves garlic
salt
freshly ground black pepper

Preheat oven to 180o
Cook the cutlets for 15 minutes

Meanwhile…

Dice the vegetables small
Fry onion till soft and add the spices
Add the vegetables and sweat for 5 minutes
Add  soup mix and stock, bring to the boil
Simmer for 20 minutes
Season to taste

Plate up and arrange 3 cutlets on top of each dish
I added a sprig of fresh coriander for extra colour