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.

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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.

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

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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. Lentil Chicken and Protein Cookies.

This week’s recipes are lentil chicken and some protein cookies.

I made the lentil chicken firstly to test whether I can digest red lentils efficiently and secondly because both of us are eating lower carb meals and more stir-fries at the moment, so rice was out of the question and plain veg was getting a little dull. Lentils are a good middle ground.

I made the protein cookies because Jon’s been having a few sugary snacks on the job and he wanted to replace them with something more wholesome.

Lentil Chicken Stir-Fry.

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Actually made in a wok, though not essential.

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Ingredients:

-1 cup dried lentils

-1.5kg assorted veg (cabbage, carrots, onions, bean sprouts in any combination)

-the meat from 1/2 a chicken

-spring onions, some cucumber and sweet peppers for garnish

-1/2 a habanero chili

-2tbsp salt

-1tbsp pepper

-2tbsp onion powder

-olive oil

Utensils:

-chopping board and knife

-a large (1l) jar or pot

-a large wok or frying pan

Lentil prep:

1: Rinse in boiling water.

2: Soak in th jar for 24h.

Recipe:

1: Chop the chicken and all vegetables besides the spring onion and sweet pepper.

2: Coat the base of the wok with olive oil. Add the vegetables, chicken and lentils.

3: Sear the mix at a high temperature. Keep stirring.

4: Turn the temperature down and add the seasonings.

5: Cook until all combined.

6: Serve with diced sweet pepper, cucumber and spring onion.

Protein Cookies.

Ingredients:

-4 small bananas

-1 heaped tbsp peanut butter

-1 heaped tbsp almond butter

-2 eggs

-1.5 cups oats

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mash the bananas and eggs together.

2: Slowly combine the nut butters.

3: Once smooth, add the oats.

4: Pour out onto the tray as a single lump or as separate cookie pieces.

5: Bake at 150C for 20min.

WWW. Cheap to Glorious Burgers and Frozen Cakes.

Seeing as Jon’s work is now very different, the Wok will be a little different. Rather than making the nicest, most elaborate or most interesting meal on Wednesday, I will make them as and when he needs them and choose the best food of the week for the Wonderful Wednesday Wok instead.

This week, the main’s some burgers that I made turning cheap, value brand, reduced price beef mince into something with the bite and texture of steak mince and the flavour of a BBQ patty. And the pudding’s an ice-cream cake in a cup I made for Valentine’s day. There were five flavours: pear, blackberry, pear and currant, strawberry and peach. I had the pear and currant one as a carby treat on Valentine’s, but the rest were Jon’s for the week.

The rest of the Valentine's meal.

The rest of the Valentine’s meal.

Cheap to Glorious Burgers.

Ingredients:

-500g cheap mince; ground beef is not suitable, but cheap, unfrozen pork mince or turkey mince would work too

-1 egg

-2tsp herbs

-2tsp onion granules

-2tsp paprika

-2tsp salt

-1tsp pepper

-1tsp soy sauce

-butter or tallow for frying

Utensils:

-mixing bowl and fork

-frying pan

Recipe:

1: With high quality beef you’re told not to overwork the mince or the burger will lose its consistency. With cheap mince you want to do the opposite. Mash it together before adding the spices and the egg. Mash thoroughly until everything is mixed in.

2: Form patties by making a ball, flattening it in the palms of your hands and pinching the middle so it’s got a little “bowl” at either side. This ensures good browning and even cooking.

3: Heat the fat in the pan at medium temperature until all melted. Add the burgers.

4: Cook for 5 minutes either side.

5: Serve with sides of choice. I went for salad, Jon went for beans and cheese.

The burger’s texture is firm and meaty, the taste is subtle, salty and very beefy, the grease levels are minimal and the crust on the outside tastes of soy sauce BBQ.

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Fruity Ice-Cream Cake in a Cup.

Ingredients:

-1 conference pear

-1 peach

-15 blackberries

-8 strawberries

-40g mixed currants

-150ml double cream

-50g 85% chocolate

-80g 55% chocolate

Utensils:

-microwaveable bowl and a fork (not to be put in microwave, obviously)

-chopping board and knife

-mixing bowl and blender / food processor

-jelly molds or other freezable cups/pots

Recipe:

1: Crush the 85% chocolate and share between the bases of the containers.

2: Cut up whatever mix of fruit you like and share between the bases of the containers, leaving room for the chocolate ice cream to drip through.

3: Microwave the cream and 55% chocolate together on medium until they form a smooth chocolate paste.

4: Share the paste between the containers, making sure to get it down into the chocolate later and to cover the fruit. Freeze.

5: Blend the remaining fruit into a smoothie-like paste.

6: Once the chocolate ice cream is frozen, add the fruit paste on top and refreeze.

7: To serve, gently warm the container’s sides only, turn it upside down and squeeze or tap until the cake is released. Leave a little to soften for easy eating.

Pear and currant version.

Pear and currant version.

So those were, in my opinion, the best meals we had this week. What was the best meal you had this week? Recipes, anyone? 🙂

TTFN and Happy Hunting!

Wonderful Wednesday Wok. PROTEIN.

So, Jon is adding more snacks into his day to try and boost the amount of protein and calories he’s eating. Damn Celtic body-types, with their tiny, easily-filled stomachs and high protein requirements. :p

So he’s adding in pea-protein about twice a day –sometimes three times! :O He’s also eating bits of pan-fried chicken, bananas and servings of oats as snacks. Also more butter in everything. So, for this week’s Wok, I made him roast beef, buttery mixed-veg chips and fried chicken nibbles and a pie for pudding.

 

Recipe 1: Spicy Roast Beef and starting the Chips.

Ingredients (1 serving):

-200g beef joint (if it has little fat then lard it with some fatty salt pork)

-smoked paprika

-onion powder

-garlic powder

Ingredients for the chips (3 servings):

-1 parsnip

-300g celeriac

-600g potatoes

Utensils:

-chopping board and knife

-baking tray

Recipe:

1: Slice the parsnip, celeriac and potatoes into chip-sized and -shaped pieces. Spread them over the bottom of the baking tray with a little butter.

2: Season the beef and place it on top.

3: Roast at 140-160C for two hours.

4: Rest the beef.

Recipe 2: Finish the Chips.

Ingredients:

-the oven-cooked chips

-butter or rendered talllow

-salt

-pepper

Utensils:

-frying pan

-spatula

Recipe:

1: Place the chips in the pan with the fat.

2: Brown evenly.

3: Season.

 

Recipe 3: Chicken Bits.

Ingredients:

-2-5 chicken thighs or breast fillets

-salt, pepper, smoked paprika

-herbs

Utensils:

-baking tray

-chopping board and knife

-frying pan

-spatula

Recipe:

1: Season the chicken with salt, pepper and smoked paprika.

2: Bake in the oven at 160-180C until fairly dry and crisp outside.

3: Chop into small nibble-sized pieces (about as big as a peanut).

4: Fry in their own fat, more salt and herbs.

 

Serve the beef carved into thin slices, the chips dressed with sea-salt and maybe parsley and place a handful of chicken bits in a small tupper, to  nibble on. Add a pie, cake or piece of fruit for extra calories.

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The Wonderful Wednesday Wok (And Not-So-Wonderful Stomach Bug)

So, I prepared a proper packed lunch for Jon today, as I had planned. Sadly, neither of us had planned that he’d get one of the stomach bugs that are doing the rounds. He did. He managed the potato with butter and a bit of salad before he had to quit. Fortunately, he isn’t vomiting and keeping warm seems to help. Also fortunately, my robust immune system seems to have endured whatever he’s carrying, as I’m well enough to look after him (although we’re both hoping he’ll be better for tomorrow).

 

That in mind, here’s the lunch I packed for him.

Lamb Burgers.

I decided to see how far I could stretch a 470-500g pack of minced lamb by making it into burgers. Seeing as around 100g is the minimum for how much meat should be in a meat-meal without eggs or dairy*, I settled on making 5 lamb burgers.

*I then included eggs anyway, but I was committed to making five by then.

Ingredients:

-500g minced lamb/mutton

-300g boiled/mashed potato

-2 raw eggs, beaten

-1 onion

-mint

-chives

-garlic

-paprika

-salt

-pepper

Utensils:

-1 pot or mixing bowl

-1 fork

-1 baking tray

-a willingness to get your hands messy or a rice-ball-forming device

Recipe:

1: Mash the potato.

2: Mix the potato and lamb together.

3: Add the seasoning.

4: Carefully fold in the eggs.

5: Mix until the consistency is even.

6: Take 1/5 of the mix and shape. (Ball, burger, square, Hello Kitty, whatever you fancy.)

7: Make a small indent in the top of the burger. This is so it cooks evenly and doesn’t grow a bulge in the middle.

8: Place on a lightly greased tray. Repeat for all the other burgers.

The sheer size of the beasts. My hand as reference.

The sheer size of the beasts. My hand as reference.

9: Bake in the oven at 160C for 35-50min.

10: Serve with something green.

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As the lamb was £2.60 for 475g, this worked out as around 60-65p/burger, including spices.

The rest of his lunch included about 300g of baked potato with 20g of butter and a salad that was a small carrot, a pepper and lamb’s lettuce. I added a Nakd bar for his pudding, as we’d got up late and I didn’t have a chance to whip together something creative.

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Sadly, he only managed his break-time fruit, the potato, the Nakd bar and a few bites of salad before he felt to unwell to eat anything. Something tells me he’ll be staying home tomorrow. 😦 Any good-wishes, prayers and good-luck charms welcome.