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.

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.

WWW. Spring Lamb, Nutty Bread, Ice-Cream.

Apologies for not being around as much! Due to exam-panic among GCSE students, I’ve been very busy so non-scheduled posts and comments sat on the back burner for a while.

I have now scheduled Wednesday and Friday afternoons as blog time, for working on the Wok, FitFriday, processing comments and working out next week’s posts.

This week, making the most of the good weather, the best meals were a light lamb stir-fry with fresh spring veggies, some nutty bread I made for Jon to have burgers in and apple and rhubarb ice-cream! Bonus recipe: Summer Fruit Punch.

Recipe 1. Apple and Rhubarb Ice-Cream.

Ice Cream-Apple And Rhubarb, Peach, Elderberry

Ingredients:

(Makes 1L.)

-500ml double cream

-1 large cooking apple

-1 small sweet apple

-2 cups rhubarb stems

-2 cups sugar

Utensils:

-chopping board and knife

-large pot and spoon

-heat-resistant and freezer-safe mold

Apple and Rhubarb Ice Cream Recipe2

Recipe:

1: Finely chop the apple flesh, removing the core and stem.

2: Peel the rhubarb.

3: Finely chop the rhubarb, careful to remove the leaves and, where no leaf is visible, the top of the stem.

4: Place in a pot without water at a low heat until they secrete fluid. Turn the heat up to medium.

5: Once the fruit is soft and losing shape, add the sugar. Stir continually from now.

Apple and Rhubarb Ice Cream Recipe

6: Cook until the fruit is a paste like applesauce.

7: Pour the mix into the mold. Add the cream and stir until combined. Freeze.

Recipe 2. Nutty Burger Buns.

Walnut Burger Bun Recipe

Ingredients:

(Makes 4.)

-300g flour and raising agents

-1 cup sunflower seeds, flax seeds and walnuts

-warm water

-1tsp salt

-1tsp pepper

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the dry ingredients well.

2: Slowly incorporate the water until the mix feels a bit too dry. Look for a single mass with some flour falling off and slight crustiness.

3: Work the dough until it feels smooth and elastic.

4: Form 4 flat, 1″ high discs. Leave to rise on the baking tray.

5: Bake at 140C until they bounce back when you poke them.

6: Turn upside down to cool.

Recipe 3. Spring Lamb Stir-Fry.

Spring Lamb Stir-Fry Recipe

Ingredients:

(Serves 3-5.)

-500g lamb mince

-2 cups cauliflower leaves

-1 yellow or red bell pepper

-400g bean sprouts

-200g cannelini beans

Utensils:

-chopping board and knife

-frying pan or wok and spatula

Recipe:

1: Pan-fry the lamb until browned. Its own fat should suffice.

2: Chop the peppers and leaves. Add, alongside the bean sprouts.

3: When the leaves start to wilt, add the beans and heat through.

Recipe 4. Summer Fruit Punch.

Ingredients:

-double shot of gin or brandy

-frozen fruit (do not defrost)

-lemonade

Recipe:

1: Place everything in the glass. The lemonade and alcohol will bring out the berry taste and the frozen berries will chill the drink.

2: Enjoy.

And those are our favourite recipes of the week!

What’s been cooking at your place?

WWW. Regal Bread and Butter Pudding. Lentil Lamb.

Time for this week’s WWW. And since Jon’s started his 10 day marathon, the best things we had were probably the greatest bread and butter pudding since the Supreme Bread and Butter Pudding and a hearty lentil stew.

Regal Bread And Butter Pudding.

This was basically bread and butter pudding, the cake version.

bbp1

bbp2

To make this you need stale bread, one savory, one sweet. We used leftover roscón and crusty rustic loaf that we’d frozen specifically to make bread and butter pudding with!

Ingredients:

-1/2 a loaf of savory bread

-1/2 a loaf of sweet bread or cake

-4 large eggs

-10 tbsp sugar

-1/2 cup dried fruit

-1 cup milk

-1tsp cinnamon

Utensils:

-chopping board and bread knife

-deep baking tray, cake or loaf tin preferably (lined, greased or non-stick)

-mixing jug and fork (for custard)

Recipe:

1: Slice the breads into more or less equal triangles.

2: Alternating the bread type, pack them into the tin very tightly.

3: Layer the remainder on top and compress with your hands.

4: Separate egg whites and yolks. Pour whites right over the pudding, yolks into the jug.

5: Leave the cake to soak up the egg, pouring the milk on little by little to ensure it’s soaking in.

6: Sprinkle dried fruit on top. Dust with 4tbsp sugar.

7: Bake at 160C until the sugar forms a crust on top. Cool before slicing. Lightly reheat before serving.

8: Mix the remaining sugar with the yolks and cinnamon and chill for custard.

bbp3

Ours wound up with very little sign it had started out life as stale bread!

bbp4

Lamb and Lentil Stew.

As you probably spied in the above photos, we have been soaking legumes in a pickles jar and using quite a lot of them lately, or at least of the ones we both tolerate. Largely because they cook quickly, fill you up well and cheaply and are pretty easy to transport and eat fast if you’re busy. This week’s best use of lentils was lamb and lentil stew.

Ingredients:

-450g lamb mince

-300g dry lentils and split peas, soaked back to life

-1 cup stewed vegetables (celeriac, carrot, cabbage)

-1tbsp onion granules

-1tbsp salt

-1tbsp pepper

Utensils:

-pot and stirring spoon

Recipe:

1: Place the legumes in the pot. Add boiling water and simmer until tender.

2: Add the vegetables and seasoning. Simmer.

3: Lastly, once the legumes have soaked up almost all the water, add the lamb and heat through until cooked.

So that’s what we enjoyed the most in the past week. I already have a feeling next week’s best food will include our various ice-creams, but we’ll have to have a proper taste of them to be sure!

What’s the best thing you had this week? And good tips or recipes to share?

TTFN and Happy Hunting!

WWW. Lamb MeatFeast and what to do with the leftovers.

This week’s meatfeast was a touch more modest than they’ve been before. It did, however make a perfect lamb roast and the recipe is simple and just in time for Easter. Still, it was awesome and we ate well. So well I forgot to take photographs, so just trust me when I say it was quick, easy and delicious!

The lamb roast.

To make this dinner edible to our guests and usable in future cooking, we needed to avoid alliums, mint and bell peppers, as well as anything strong and distinct, like cloves or cardamom. A bit of a challenge, but here’s what we did.

Ingredients:

-1 whole leg of lamb

-800g/1lb beetroot and pumpkin, any combination

-2 small sweet potatoes

-1 large parsnip

-3tbsp salt

-3tbsp smoked paprika

Utensils:

-chopping board and knife

-large, deep baking pan

Recipe:

1: Lay the lamb horizontally across the pan.

2: Wash, peel and chop the beet, parsnip and pumpkin. Roughly even sizes.

3: Place the sweet potatoes around the lamb. Pack in with the other vegetables.

4: Dust everything with salt and paprika.

5: Roast at a medium temperature (around 160C) for an hour and a half.

6: Finish at 200C for 20 minutes.

7: Serve in the tray.

The crumble of rhubarb, apple and pear.

Funny and crude acronym intentional.

Wanted to make another apple and rhubarb crumble. Had some frozen pears to use up. It sounded funny so we went with it. Turned out delicious. Jon only regrets the lack of my raw custard on it!

Ingredients:

-2 pink lady apples

-2 small pears

-200g/7oz rhubarb

-300g/10.5oz flour

-200g/7oz unsalted butter

-100g/3.5oz lard

-50g/1.7oz soft sugar such as palm sugar/coconut sugar/brown cane sugar/molasses

-5tbsp granulated sugar

Utensils:

-chopping board and knife

-mixing bowl

-baking tray

Recipe:

1: Chop the apple, pear and rhubarb into roughly even sizes. Place in the tray.

2: In the bowl, combine the soft sugar, butter, lard and flour. Mix until crumbed.

3: Pour the crumbs on top. Spread out. Sprinkle granulated sugar on top.

4: Bake at 160C for 1 and a half to 2 hours.

The leftovers.

There were obviously no pudding leftovers. But there was quite a lot of lamb on the bone and some vegetables left, so I made it into a rough dahl-stew mix. Jon loves it and wants the recipe on here. 🙂

Ingredients:

-bone of lamb with plenty of meat

-some roast vegetables

-a head of broccoli

-600g soaked lentils (around 150g dry, but soak first!)

-1 green pepper

-salt, pepper, onion powder

Utensils:

-chopping board and knife

-large pot

Recipe:

1: Chop the lamb off the bone. Place the lamb and lentils, including the lamb bone, in the pot with some very hot water.

2: Add the vegetables on top so the water doesn’t cover them.

3: Boil until the lamb and lentils are combined. Stir in the now steamed vegetables.

4: Stir in the seasonings and serve.

And that was what we had for MeatFeast!

What was the best thing you had this week? What if your plan for Easter Sunday dinner? Would love to hear about it!

TTFN and Happy Hunting!

Welcome Spring!

This Friday is going to be the Vernal Equinox in the Northern Hemisphere and the Autumnal Equinox in the Southern Hemisphere. Which basically means the time the sun is up will be equal to the time the sun is not up. Which means that here in England, Spring has finally sprung!

Like the other three seasons, I love Spring. There are many reasons to love it and many things to do. The days are going to get longer and warmer and melt into Summer.

The first thing I’m looking forward to is the beach! I’m an outdoor person in all weather, but something that’s very hard to do in Winter is go to the beach. Chilly wind, huge waves, flooding, sea spray, storms, beached animals and sand flying everywhere doesn’t really make the multi-hour trip to the coast worthwhile. But I’m not really much of a Summer beachgoer either. Direct sunlight for more than a few hours at a time, the intense heat and the holiday crowds don’t appeal. So Spring is when I like to get to the beach. We don’t go very often even when it is Spring, but I’m looking forward to when the air is warm enough to go out in a top and a light, airy skirt, the water is just cool, the wind is calm enough to sit for a picnic and the beach is empty enough to go for long walks, seek out mussels and crabs and just have a great time.

Until the weather is spot on and we have a series of days off in a row, though, our walks will remain landlocked, in the green countryside. I adore spring flowers. From the last nodding snowdrops to the first daffodils to the explosion of Summer wildflowers, Spring brings great colours and scents to the countryside and my garden. I look forward to collecting a variety of wild daffodils on our walks, watching the wildflowers and beds bloom in our garden and seeing my seedlings start to burst up and flower, ready to give us tasty fruit through Summer and Autumn. That is, if we get to them before the rabbits do!

A part of Spring I hate to love at the moment is all the little fuzzie baby animals. They’re so cute and bouncy, from lambs to rabbit kittens to ducklings. They break into my garden and eat everything they can get their grubby paws, hooves, mits, teeth and beaks into, but they look so cute and friendly, as all diminutive animals do. Don’t get me wrong, they’re going in the pot when they grow up. But whilst they’re tiny I like to look at them and think about when my babies will be running about the garden stepping on my peonies and eating the tomatoes off the vine.

And then, once the rain is dying back, onto Summer with delicious home-grown fruit and veggies, barbeques in the garden, picnics in the woods, mid-afternoon siestas and weightlifting outdoors.

But for now, let’s enjoy Spring.

TTFN and Happy Hunting.

What are your favourite parts of Spring? What are you planning on doing this Spring? Is it Autumn where you live? What are you looking forward to down there?

WWW. BBQ Everything.

Yesterday was dawn til dusk. Tutoring, cleaning, writing, tutoring again, more writing. So, for a quick and easy meal that would still be nice enough to count as a break, I barbequed everything.

Everything.

Everything.

Ingredients:

-a big roast cut, such as whole chicken, pork shoulder joint or lamb leg

-400g mixed veg (we had parsnips, carrots, sprouts and frozen veg to bulk)

-1 sweet onion

-BBQ sauce (Click here for an almost-Paleo, delicious BBQ sauce recipe!) around 1/2 cup

-tomato sauce (ketchup for those with sweeter tastes, tomato puree or passata for those with richer tastes) around 3/4 cup

-powdered paprika

-salt

-honey (optional)

-mustard (strong mustard, also optional)

Utensils:

-a tray deep enough to take all the food

-knife and chopping board

-something for basting

Recipe:

1: Rub the paprika and salt into the meat.

2: Add half the tomato and BBQ.

3: Place in a tray with the sliced onion and cook on a low heat (120-130C) for two hours.

4: Chop the vegetables to uniform size.

5: Remove the tray from the oven and baste the meat in the juices. Rest until warm to touch.

6: Roll the vegetables in the juices with the onion.

7: Add the last of the sauces and baste the meat again before returning to the oven, still at a low heat, for another two hours.

8: Baste one last time and turn the temperature up to 160C to finish off.

20150121_201828

So that’s what we had for dinner yesterday. Tasty, low carb (well, mine was, Jon likes his beans) and although it takes forever to cook, minimal investment in the prep. Win, win, win. 🙂

No sprouts and many beans.

No sprouts and many beans.

I’ll be back tomorrow with FitFriday and on Saturday with some organization crafts so easy and practical that you can relax whilst making them and whilst using them!

Until then, TTFN and Happy Hunting!