So this weekend will be a smasher of a weekend lots to do- Veggies to plant out and on.
Shed to line inside, tea cup bird feeders to make,so here are my supper plans for the next few days just in case i dont get to you all
TONIGHT.
Salmon and leek quiche with salad and new potaoes
Saturday
Homemade fish and chips with mushy peas
Sunday
my handmade venison sausages with mash ( with these sausages i like to add a little omph to my mash i add cooked brussels that have been halved some very crisy smoky bacon some wholegrain mustard. i like mix them all together add them to an oven proof dish and bake to give it a crisp top.
I hope tp catch up with you all at the weekend but if not HAVE A GREAT ONE !
Vikki
Thursday, 10 March 2011
Stir fry pad ti style
Heat some water add the noodles and soften drain and set aside
heat the oil add the garlic sliced onion and beansprouts now add the pad sauce (M&S is my fav) keep it moving add the pac or boc choi add some prans or cooked chicken shredded now the noodles and woooohooo eat and enjoy
Thats what we have for tea tonight... and then fresh pineapple and lychees (tinned)
heat the oil add the garlic sliced onion and beansprouts now add the pad sauce (M&S is my fav) keep it moving add the pac or boc choi add some prans or cooked chicken shredded now the noodles and woooohooo eat and enjoy
Thats what we have for tea tonight... and then fresh pineapple and lychees (tinned)
Wednesday, 9 March 2011
Flapjacks this is my disaster area - i just can't wait to get them out the tray and then they break...Lesson leave to cool
•175g unsalted butter, cut into cubes
•1 tbsp golden syrup
•150g demerara sugar
•250g medium porridge oats
•Pinch of sea salt
•1 tbsp desiccated coconut (optional)
Preheat the oven to 180°C/Gas mark 4. Place the butter, golden syrup and sugar in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted and the sugar is still grainy.
Remove from the heat and pour in the porridge oats, salt and desiccated coconut, if using. Mix together until evenly combined. Turn the mixture into the prepared baking tray, spread evenly and firm down well with a fork or the back of a spoon.
For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack.
The flapjacks will keep in an airtight tin for up to 10 days.
Variations
Raisin and honey: Omit the coconut and golden syrup. Replace with 2 level tbsp honey (about 50g), 100g raisins and the grated zest of 1 unwaxed orange.
Muesli: Replace the oats with 300g of your favourite muesli.
Cherry and coconut: Add 50g desiccated coconut and 75g quartered glacé cherries.
Walnut and maple syrup: Omit the desiccated coconut, replace the golden syrup with 1–2 tbsp maple syrup and add 75g chopped walnuts
•1 tbsp golden syrup
•150g demerara sugar
•250g medium porridge oats
•Pinch of sea salt
•1 tbsp desiccated coconut (optional)
Preheat the oven to 180°C/Gas mark 4. Place the butter, golden syrup and sugar in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted and the sugar is still grainy.
Remove from the heat and pour in the porridge oats, salt and desiccated coconut, if using. Mix together until evenly combined. Turn the mixture into the prepared baking tray, spread evenly and firm down well with a fork or the back of a spoon.
For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack.
The flapjacks will keep in an airtight tin for up to 10 days.
Variations
Raisin and honey: Omit the coconut and golden syrup. Replace with 2 level tbsp honey (about 50g), 100g raisins and the grated zest of 1 unwaxed orange.
Muesli: Replace the oats with 300g of your favourite muesli.
Cherry and coconut: Add 50g desiccated coconut and 75g quartered glacé cherries.
Walnut and maple syrup: Omit the desiccated coconut, replace the golden syrup with 1–2 tbsp maple syrup and add 75g chopped walnuts
Spice up your life
Grab some chicken pieces some curry powder and a splosh of oil (let this marinade over night) - i like a hot powder
cook some rice up add tummeric and watch it change colour WOW
fry off some great veggies like Garlic ( i some times add sultanas too) onion,mushroom,courgettes,peppers,aubergine, kidney beans or other beans similar sweetcorn and peas (pan fry this all together)
bake off your chicken pieces
drain your rice and add all the 3 things to a big plate with popodums /naans/chutney and salad
Very easy top with corriander and lemon wedges I love doing this one for mates but its also great cold for those lunchboxes or picnics
Enjoy
cook some rice up add tummeric and watch it change colour WOW
fry off some great veggies like Garlic ( i some times add sultanas too) onion,mushroom,courgettes,peppers,aubergine, kidney beans or other beans similar sweetcorn and peas (pan fry this all together)
bake off your chicken pieces
drain your rice and add all the 3 things to a big plate with popodums /naans/chutney and salad
Very easy top with corriander and lemon wedges I love doing this one for mates but its also great cold for those lunchboxes or picnics
Enjoy
Tuesday, 8 March 2011
Lunchables
Make some extra pancakes tonigt - then tommorrow shred them up with som fruit and pop in a tub for FRUIT PANCAKE SPAGHETTI X
Im thinking rissotto
I do love a rissotto and i have just brought a fantastic new parmasan cheese mmmmmmmmmmmmmmmmmmm...
Pan fry your garlic and shallots add your rice and add stock bit by bit add a little white wine just a dash and keep adding stock,
After a while of stock adding and you think you are near to done add some smoked salmon a few spoonfulls of cream and some fresh dill mmmmmmmmmm i can taste it a little pamasan a squeezzzzze of lemon a little black pepper and salt and boom supper
I like to add a little more salmon on the top and a little more dill a cheese and serve
Enjoy
Pan fry your garlic and shallots add your rice and add stock bit by bit add a little white wine just a dash and keep adding stock,
After a while of stock adding and you think you are near to done add some smoked salmon a few spoonfulls of cream and some fresh dill mmmmmmmmmm i can taste it a little pamasan a squeezzzzze of lemon a little black pepper and salt and boom supper
I like to add a little more salmon on the top and a little more dill a cheese and serve
Enjoy
Monday, 7 March 2011
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