Picnic and BBQ Recipes I.

Here are some great picnic and BBQ friendly recipes for the upcoming Summer weather!

Lamb in marinade.

Ingredients:

(Serves 4.]

4x 100g/3.5oz lamb steaks

2tbsp garlic paste or crushed garlic

1tbsp olive oil

salt and pepper to taste

Utensils:

a grill or BBQ

Recipe:

Mix the garlic, oil, salt and pepper together.

Put 1/8 of the mix on one side of each steak.

Put the lamb on to cook, seasoning facing the heat.

Add another 1/8 of the seasoning to the other half and cook the other half until cooked through.

Beans in sauce.

Ingredients:

(Serves 4.]

200g/7oz cherry tomatoes

200g/7oz bell peppers

1 onion

4 cloves of garlic

steak seasoning

ras el hanout

400g/14oz tin butter beans

400g/14oz tin black eyed beans

Utensils:

chopping board and knife

pot and stirring spoon

blender

Recipe:

Peel and chop the onions and garlic.

Chop the peppers and tomatoes.

Place in a pan on a medium heat until all soft.

Blend with the seasoning.

Drain the beans.

Stir the beans in.

Serve hot or cold.

Princess chocolate cake.

Ingredients:

(Serves 8.]

400g/14oz flour and raising agent

100g/3.5 dark chocolate

55g/2oz cocoa powder

50g/1.7oz sugar

2 eggs

200ml milk

50g/1.7oz yoghurt

icing, toppings, whatever you fancy, mine was princessy because I wanted something cutesy

Utensils:

mixing bowl

greased or nonstick baking tray

Recipe:

Preheat the oven to 160C/320F.

Mix the dry ingredients together in a bowl. Incorporate the yeast and mix thoroughly.

Crumble the chocolate and mix it in.

Mash in the eggs and yoghurt.

Quickly incorporate the milk and transfer the mix to your pan.

Bake at 160C/320F until a skewer comes out clean.

Allow to fully cool before decorating.

And there are three nice recipes for some Summer fun!

What do you fancy cooking this Summer?

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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Eating all the pig!

Because yum!

I am still blending vegetables to create sauces and am considering writing a short recipe booklet on blended vegetable bases for pasta, rice and dipping sauces. Who wants? 😀

Ingredients:

  • 400g pork and beef mince
  • 300g chorizo
  • 3 pork sausages or 200g bacon
  • 150g black pudding (optional)
  • 300g dried turtle beans
  • 500g carrots
  • 500g parsnips
  • 1 aubergine
  • 100-300g assorted vegetable scraps and end bits
  • garlic, salt and pepper to taste

Utensils:

  • pot for soaking
  • chopping board and knife
  • large pot
  • blender or food processor

Recipe:

  1. Soak the turtle beans in hot water. Rinse and put on to boil in fresh water until soft.
  2. Chop the vegetables and boil them until tender. Take off the heat and allow to cool.
  3. Blend the vegetables in the water until smooth. Season.
  4. Chop the meat into bite-sized pieces and add it all to the vegetables.
  5. Bring to the boil, then simmer until thoroughly cooked.
  6. Serve with beans stirred in or on the side.

I’m loving blending all these vegetables into our weekly sauces. This one looks like there isn’t a veggie in sight, tastes awesome and yet hides a few less favoured vegetables, like aubergine and cabbage. Chances are I will go back to regular stews soon enough, but I’m going properly crazy with this, trying all sorts of combinations. Got any suggestions for a blended vegetable sauce?

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

The Best Lamb Burgers.

Made these for Jon on Valentine’s day, complete with an array of heart-shaped veggies and colourful Sweet Hearts.

The Best Lamb Burger Recipe

Not the most complicated recipe by far, but delicious!

Ingredients:

(Makes four burgers.)

  • 500g lamb mince (20% fat)
  • 2/3 cup of plain flour
  • 2 eggs
  • 3tsp garlic puree
  • 2tsp mint
  • 2tsp pepper
  • 2tsp soy sauce
  • 1tsp onion granules
  • 1tsp cayenne pepper
  • a dash of butter

Utensils:

  • mixing bowl
  • frying pan
  • (optional) shapers

Recipe:

  1. Mix all the ingredients except the butter together.
  2. Leave in the fridge to deeper flavour overnight.
  3. Shape the lamb burgers.
  4. Fry in butter on a medium heat.
  5. Serve with vegetables.

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Ugly Turkey Stew.

It’s ugly. The stew, not the turkey. Turkey mince is ugly and tomato based stew is ugly and cabbage is ugly. But it’s delicious and it’s high protein and low carb, so no complaints. Well, at least not since I managed to get Jon to put on surplus fat with a bulking diet (I knew he wasn’t an alien!) and he wants to lose it.

So here’s our current staple, with herbs and spices as needed.

Ingredients:

  • 500g minced turkey
  • 800g chopped or pureed tomatoes
  • 400g cabbage
  • 400g peppers, aubergine and courgette
  • 2 large onions
  • 100ml chili sauce (10% chili, so around 10ml concentrate or paste)
  • 10 large leaves of sage
  • 1tbsp smoked paprika
  • salt and pepper to taste

Utensils:

  • chopping board and knife
  • pot and wooden spoon

Recipe:

  1. Rinse and chop the vegetables very finely.
  2. Tear the sage leaves.
  3. Mix the tomato, chili, paprika, sage, salt and pepper together and bring to a boil.
  4. Add the vegetables and turkey mince.
  5. Keep simmering until everything is cooked through.
  6. Serve up with baked garlic, jalapeno sauce, mustard or all three.

Not very pretty, so no pictures, but it’s yummy, warming, filling and low carb, so it wins all round.

TTFN and Happy Hunting!

WWW. Frying, spices, flapjacks.

This week Jon’s having a chicken stir-fry, fried rice and a sultana and seed filled flapjack.

Oil contents not specific apart from flapjacks so you can measure how much you need for your own foods. Juicier vegetables may need a little more, as will less cooked rice, for example.

Recipe 1: Garlic Ginger Chicken Stir-Fry.

Makes 2 servings.

Ingredients:

-1 cooked chicken breast

-3 small carrots

-1 small parsnip

-3 cabbage leaves

-3 cloves garlic

-olive oil

-salt and pepper

-Chinese five spice

-powdered cloves

-onion powder

Utensils:

-chopping board and knife

-vegetable peeler

-large frying pan or wok

Recipe:

1: Finely dice the garlic. Cook in the olive oil with the spices until soft.

2: Wash the vegetables and slice them with the peeler. Tear or chop the cabbage leaves into strips. Add to the mix and stir as it cooks, to ensure even softening and browning.

3: Dice the chicken. Add to the mix.

4: Heat thoroughly. Serve.

Recipe 2: Chili Fried Rice.

Makes 1 serving.

Ingredients:

-30g/1oz rice

-olive oil

-chilli powder

Utensils:

-small pot

-frying pan from the chicken

Recipe:

1: Boil the rice until cooked through.

2: Add to the pan once the stir-fry is done.

3: Add the oil and chilli.

4: Stir until the rice has soaked up all the oil. It should be making squeaky sounds and “jumping” in the pan, but not burnt.

Recipe 3: Flapjacks.

Makes 8 servings or 16 snack-sized servings.

Ingredients:

-200g/7oz oats

-200g/7oz plain flour

-1/2 cup oil or fat

-25g/0.9oz sultanas

-50g/1.8oz mixed seeds

-2 eggs

-3tbsp honey

-cinnamon

-powdered ginger

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the flour, oats and seeds.

2: Add the spices.

3: Add the oil. Stir until crumbly.

4: Add the eggs and honey. Stir in.

5: Mix the sultanas in so as to guarantee an even spread.

6: Pour into a lightly greased tray. Bake at 180C/355F for 25min.

7: Slice.

[8: Optional. Drizzle melted chocolate over them.]

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