Meal Planning Monday week 31

Monday

Lunch: chicken and cous cous salad

Dinner: chicken curry

Tuesday

Lunch: salad/sandwich from whatever is in fridge

Dinner: houmous-crusted chicken inspired by this recipe maybe with fried potatoes

Wednesday

Lunch: salad/sandwich from whatever is in fridge

Dinner: I'm out overnight in a hotel as I have to be in the office extremely early tomorrow morning.

Thursday

The company I work for reports H1 results today and as I work in communications I have to be in the office several hours before most other people:

Breakfast: probably sausage sandwich from the canteen after my early morning work is done

Lunch: will have to buy something as I won't have been home since Weds morning

Dinner: Enchiladas

Friday

Lunch: salad/sandwich from whatever is in fridge

Dinner: fish and vegetables for me, chicken kiev for him

Saturday

Lunch: Potato wedges nacho style from Slimming World magazine

Dinner: BBQ if the weather is nice

Sunday

Lunch: out. I need to practice driving longer distances so will pick a location and we can find somewhere for lunch

Dinner: Salmon en croute with veg for me, chicken pie for him

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Restaurant Reviews - Mexico Part 2

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Langos - Fried Bread with Cheese

 

When we were in Monument Valley in America we ate something called Navajo Fry Bread that was served either sweet or savoury and was kind of doughy on the inside and crispy on the outside. When we went to Vienna we wanted a snack while we were at the zoo and kept seeing snack stands advertising langos which were very similar but I think served with garlic butter. My boyfriend loved them and I kept intending to make them at home but never got round to it.

When I was looking for something to make for Formula 1 Foods to go with the Hungarian Grand Prix I came across langos - I think they are originally Hungarian even though there are popular in Austria. Result!

They are very easy to make; they take a little bit of time as you need to leave the dough to prove twice but only for half an hour each time, so I started making these at 11am and we had them for lunch. The recipe recommended serving them with sour cream and grated cheese which was delicious.

Mix the flour, yeast and water with salt dissolved in it so you have a dough.

Cover and leave to prove for half an hour and then roll out on a floured surface. I had to add a little more flour to my dough as I found it was too wet. Cut out circles with a large circular cutter - I got eight out of this. I would say this quantity serves 2-3 people as a lunch if you have them on their own but I think they would be great with some crispy bacon or you could have just one as part of a fry up.

After you have cut out the circles leave them to rise for another half an hour. Heat about an inch of oil in a frying pan and fry the dough on both sides for a couple of minutes until golden brown. Serve hot with a dollop of sour cream and some grated cheese.

I'm sending these to Formula 1 Foods, the blog challenge I created to tie in with each country hosting the Grand Prix. Please join in!

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BBQ Pizza - Pizza cooked on the barbecue

Did you know that you can cook pizza on a barbecue? I've been trying out some different things this summer since we bought a Weber gas barbecue and came across this article on the Telegraph website from a couple of years back. As it points out, you need a barbecue with a lid you can close as this recreates the effect of a pizza oven. It also recommends using a pizza stone to avoid scorched patches of crust, which I did but I still had a few burnt bits!

The pizza dough is easy to make following the recipe given; you can top it with anything you like. I used passata, mozzarella, grated Cheddar and leftover sausage and bacon which was already cooked.

pizza dough

I used my giant pizza paddle from the Dot Com Gift Shop that was reduced from £16.95 to £5.95 in their sale. It was just the thing to lift the pizza and slide it onto the pizza stone.

As I had enough dough for two pizzas - and only one pizza stone to use on the barbecue - I cooked the other pizza in the oven. It was nice but the pizza cooked on the barbecue was actually much better! So give it a go if you have a gas barbecue this summer!

I'm sending this to Tea Time Treats, hosted by Karen at Lavender and Lovage and Jane at The Hedgecombers as their theme this month is barbecue.

 I'm also sending this to Bready Steady Go, hosted by Michelle at Utterly Scrummy and Jen's Food.

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Pina Colada Cupcakes

I've written before about Sugar and Crumbs, a company which makes flavoured icing sugars and cocoa powders from natural ingredients. I first came across them at a cake show and I think it's a brilliant idea, especially for those flavours which are hard to replicate. So I was excited when they sent me a packet of pina colada icing sugar to try. It costs £1.99 for 250g or £3.49 for 500g which is plenty for a dozen cupcakes. So not something I would buy every day (you have to pay postage as well) but it's a great idea for something a bit different.

I've made pina colada cupcakes once before but this time I used a different recipe from a fun book called Make Bake Cupcake. I didn't use the frosting recipe from the book though. This is what you need to make 12:

190g plain flour
1.5 tsp baking powder
pinch of salt
115g butter, softened
200g caster sugar
2 eggs
2 tbsp. rum
125ml milk
85g tinned pineapple, crushed
60g of dessicated coconut to decorate
500g Sugar and Crumbs pina colada flavour icing sugar
250g butter, softened
cocktail umbrellas to decorate

Preheat oven to 180C and line a muffin tin with paper cases - I used yellow ones.

Cream the butter with the sugar then beat in the eggs. Mix in the rum and milk and gradually add the flour along with the baking powder and salt. Finally stir in the pineapple.

Spoon the mixture into the paper cases and bake for 18-20 minutes until cooked. Allow to cool.

Mix the Sugar and Crumbs pina colada flavour with the softened butter for the buttercream. Using a piping bag and star nozzle pipe swirls on top of the cupcakes. Sprinkle over the dessicated coconut to decorate and top with a mini cocktail umbrella.



I'm sending these to Tea Time Treats, hosted by Jane at the Hedgecombers and Karen at Lavender and Lovage as their theme is barbecues.

And I'm sending these to Treat Petite, hosted by Stuart at Cakeyboi and Kat the Baking Explorer; the theme this month is summertime special.

Thanks to Sugar & Crumbs for sending me the icing sugar to review.

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Spiralized Sweet Potato Waffles

I got a Spiralizer for my birthday and bought myself a recipe book called Inspiralized to go with it. A spiralizer lets you turn fruit and vegetables into spaghetti-like strands which can be used in a whole host of different ways. I liked the sound of this recipe for sweet potato waffles though I wasn't sure how well it would turn out, but I can say that the recipe was a success!

The recipe can be found online here at Food Republic; I changed it by serving the waffles with Greek yogurt, honey and fresh peaches rather than blueberries and maple syrup.

First peel and spiralize a sweet potato: this is enough for one waffle.

This is what the sweet potato ends up like:

 

Mix the sweet potato noodles with a teaspoon of cinnamon and heat some Fry Light (spray oil) in a frying pan. Add the noodles and put a lid on the pan; heat for five minutes until the noodles have softened.

  

Preheat a waffle maker. Mix the noodles with a beaten egg and a dash of vanilla and shape so it fits into the waffle maker. Close the lid and cook until it has cooked and is crispy on the outside.

This is the waffle once it is cooked

I ate mine with Greek yogurt, honey and peaches, which was delicious.

 I'm sending this to Simply Eggcellent hosted by Dom at Belleau Kitchen as the theme this month is breakfast dishes using eggs.

I'm also sending this to Extra Veg, hosted by Michelle at Utterly Scrummy and Helen at Fuss Free Flavours.

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Mini Chocolate Blueberry Cakes

Sugar & Crumbs, a maker of flavoured icing sugar, recently sent me a few samples to try, including a tiny amount of blueberry flavoured buttercream. When I saw that the chosen ingredient for We Should Cocoa this month is blueberries, I decided to order a bag of the icing sugar and incorporate that into a recipe.

A little while ago I was in a café and saw some really cute stacked cakes that were like mini Victoria sponges, but cupcake sized. I thought these would be fun to make for a barbecue when I had some friends over including a vegan so found one of my most successful vegan chocolate cake recipes so far, which you can find here.

I baked them as cupcakes, and when they had cooled carefully sliced off the top of the cupcake as it was domed, so I had several flat discs of cake.

I made up the icing which just involves mixing the icing with softened butter but I used vegan margarine; the flavoured icing sugar itself is suitable for vegans. It has a lovely blueberry taste but I decided I wanted it to be blue in colour as well so added a few drops of food colouring.



I then used some of the buttercream to sandwich the cakes together and placed a circle of fresh blueberries on the icing in the middle of the cakes. It did make the cakes a little hard to keep upright though! I decorated some of them with blueberries on top as well but as the cakes were in danger of falling over decided not to do it on all of them!

I'm sending this to We Should Cocoa, hosted by Choclette of Tin and Thyme, as the chosen ingredient this month is blueberry.

I'm also sharing these with Tea Time Treats, hosted by Karen at Lavender and Lovage and Jane at the Hedgecombers as I made these for a barbecue which is their theme this month.

For the same reason I'm sending this to Treat Petite, hosted by Stuart at Cakeyboi and Kat aka the Baking Explorer as their theme is summertime.

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