Archive for the ‘Monday Menu Planner’ Category

Monday Menu Plan

February 25, 2008

                        I’m job-hunting this week, so keeping it simple in the kitchen. The little boy I’ve been minding since May last year, starts Playgroup in March. I’ve registered with FAS this morning, and will have my first interview in many years, sometime soon…

Menu for the children:

Monday~ Leek & Potato Soup

Tuesday~ Sausage Casserole

Wednesday~ Cheeseburgers and curly fries

Thursday~ Chicken dippers, rice and peas

Friday~ Celery Soup

Saturday~ Omelettes
.
Sunday~ Roast Lamb, roasted baby potatoes, Brussels sprouts, carrot & swede mash, petit pois and gravy
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Leek and Potato soup

January 21, 2007

 My eldest daughter has asked if she can bring soup to school in a flask. So today, I’m making Leek & Potato soup and thought I’d share this simple and tasty recipe.

Ingredients

 

Leeks, onion, garlic, potatoes, cream and chicken stock (you can use vegetable stock) seasoning and juice from todays roast chicken. You can leave it out!

 

All diced small.

 

Added stock cubes, chicken juices and four pints of water.

 

And simmered for 40 minutes.

 

Blend, add cream

 

Season and serve…

Last nights Risotto (with pics)

January 9, 2007

 I’d included Risotto in my Menu Planner. I should have checked to see how much was in the bag! Not enough for four hungry children, but fortunately No.3 decided against it when she saw the peas and opted for a tin of Heinz Macaroni cheese!

What I threw in

Small amount of arborio rice

An onion

Chicken stock

Chicken leftovers from Sunday dinner

Frozen peas

Vegetable oil

Garlic puree

Pinch of salt /one grind of black pepper

Here’s a tip my neighbour told me. Most children don’t like the texture of pieces of onion, so blend it. So I did.

 Easy!

The secret of a good risotto is adding the right amount of stock.I added too much and had to drain some away. Add in three / four parts till stock is absorbed. The final consistency is the trick.

 (I must buy I new wok!)

 All ingredients are in now.

Heat through ……

 and serve…