I'm linking up with Jo at Quirky Cooking for her weekly Thermomix menu plan. If I ever get my blogging mojo back I'll start up the Home Revolutions Meal Plan Monday linky-thingy again.
This week on our table will be:
Sunday
Sue-Ellen's Singapore Noodles (TMX)
Monday
Mushroom risotto (TMX)
Tuesday
Boys - eggs and toast
Adults - TMX Varoma demo
Wednesday
Homemade pizza on wholemeal, sourdough bases
Thursday
Pumpkin soup (TMX) with wholemeal, sourdough toast or rolls
Friday
Savoury mince (TMX)
Saturday
Pork sausages with mashed sweet potato and steamed vegies
Baking and Extras
Muffins, tortillas, bread and rolls (all sourdough and wholemeal)
plain wholemeal bread
bliss balls
yoghurt
labne
lacto-fermented tomato sauce
pickled ginger carrots
Monday, March 19, 2012
Thursday, February 23, 2012
Holy Aioli!
I had a couple of egg yolks looking for a use and thought some aioli would be nice. I followed Stephanie Alexander's recipe from The Kitchen Garden Companion and it was really garlicky. Like, don't-have-too-much-hopefully-you're-not-going-out-afterwards garlicky. It was good, don't get me wrong, but less garlic next time would have made all the difference.
Nothing like making aioli or mayonnaise by hand to get the arm muscles toned!
6 cloves garlic
salt
2 egg yolks
1 1/2 cups olive oil
squeeze of lemon juice
Crush up garlic and a pinch of salt to a paste, I just did it on the chopping board with the back of a large knife.
Transfer to a large bowl and stir in the egg yolks to combine. Very slowly drizzle in the olive oil, drop by drop to begin with, whisking as you go. It will become thick. When almost all the oil is added squeeze in some lemon juice and taste for seasoning. I also added a little bit of hot water at the end to thin it out, it was very, very thick.
Nothing like making aioli or mayonnaise by hand to get the arm muscles toned!
6 cloves garlic
salt
2 egg yolks
1 1/2 cups olive oil
squeeze of lemon juice
Crush up garlic and a pinch of salt to a paste, I just did it on the chopping board with the back of a large knife.
Transfer to a large bowl and stir in the egg yolks to combine. Very slowly drizzle in the olive oil, drop by drop to begin with, whisking as you go. It will become thick. When almost all the oil is added squeeze in some lemon juice and taste for seasoning. I also added a little bit of hot water at the end to thin it out, it was very, very thick.
Monday, February 20, 2012
Back to Meal Planning - again!!!
It seems that whenever I have an involuntary break from the blog, it's the meal planning that brings me back. I have a need (my husband may say it borders on an OCD need!) to meal plan. It just makes our week flow so much easier.
So, here is this week -
Sunday:
Savoury mince on toast with steamed veg on the side
Monday:
Meatballs and pasta
Tuesday:
No cooking for me! We're off to my Mum's for dinner.
Wednesday:
Adults - chilli con carne
Kids - beggs and toast (the boys creation of bacon, eggs and toast. A definite treat and sometimes food)
Thursday:
Pork sausages, mashed sweet potato and steamed veg
Friday:
Megadarra
Extras:
Sourdough bread
Sourdough tortillas
Chocolate sourdough muffins
Sourdough pikelets (anyone sensing a theme yet?)
Chicken stock
Yoghurt
Labne
Bliss balls - I'm not sure what sort yet, can you make any suggestions?
So, here is this week -
Sunday:
Savoury mince on toast with steamed veg on the side
Monday:
Meatballs and pasta
Tuesday:
No cooking for me! We're off to my Mum's for dinner.
Wednesday:
Adults - chilli con carne
Kids - beggs and toast (the boys creation of bacon, eggs and toast. A definite treat and sometimes food)
Thursday:
Pork sausages, mashed sweet potato and steamed veg
Friday:
Megadarra
Extras:
Sourdough bread
Sourdough tortillas
Chocolate sourdough muffins
Sourdough pikelets (anyone sensing a theme yet?)
Chicken stock
Yoghurt
Labne
Bliss balls - I'm not sure what sort yet, can you make any suggestions?
Tuesday, November 22, 2011
Sharing the Harvest
We had some friends round for dinner and they brought us some wonderful
fruits (and vegies) of their labour!
Yum!
Monday, November 21, 2011
In the Kitchen This Week
Monday
Random Recipe - Chinese Chicken Hotpot with steamed veg
from Donna Hay's No Time To Cook p96
Tuesday
Roasted Red Capsicum with buckwheat pasta from here
Wednesday
boys - eggs
adults - chilli con carne (we've been trying to have this for three weeks now, plans always keep changing. This week definitely!)
Thursday
GF pizza, no idea on toppings yet
Friday
Sweet potato and chickpea red curry with brown rice and steamed veg
Saturday
BBQ
Sunday
GF bean burritos
Random Recipe - Chinese Chicken Hotpot with steamed veg
from Donna Hay's No Time To Cook p96
Tuesday
Roasted Red Capsicum with buckwheat pasta from here
Wednesday
boys - eggs
adults - chilli con carne (we've been trying to have this for three weeks now, plans always keep changing. This week definitely!)
Thursday
GF pizza, no idea on toppings yet
Friday
Sweet potato and chickpea red curry with brown rice and steamed veg
Saturday
BBQ
Sunday
GF bean burritos
Friday, November 18, 2011
Thursday, November 17, 2011
A New Experience
Baby Oliver is now 5 1/2 months. Oh, where does the time go? He is rolling like a fiend and doing all that pre-crawling stuff, getting up on his hands and knees, working his arms and legs but only going backwards! Adorable!
He's also started to show signs that he's ready to move from a diet of purely breastmilk to introducing solids. His head control is great, he's almost sitting independently and he's showing so much interest in our food and drink that it's hard to keep him from grabbing whatever is on my fork!
So now we're entering the world of solids! We're going to go down the road of baby-led solids, not bothering with purees and mash just giving him little tastes of the family food and some specifically steamed fingers of vegies. We'll still offer cereal (starting with iron-fortified organic rice cereal) for breakfast, just because I think cereal and a healthy breakfast is a good habit to get into early.
Baby-led solids has so many benefits but oh so much mess!
He's also started to show signs that he's ready to move from a diet of purely breastmilk to introducing solids. His head control is great, he's almost sitting independently and he's showing so much interest in our food and drink that it's hard to keep him from grabbing whatever is on my fork!
So now we're entering the world of solids! We're going to go down the road of baby-led solids, not bothering with purees and mash just giving him little tastes of the family food and some specifically steamed fingers of vegies. We'll still offer cereal (starting with iron-fortified organic rice cereal) for breakfast, just because I think cereal and a healthy breakfast is a good habit to get into early.
Baby-led solids has so many benefits but oh so much mess!
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