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Monday, September 13, 2010

Menu for 13 - 17 September.

fresh mushroom soup!
4 level tablspoons butter
3 level tablespoons flour
225g mushrooms, washed and sieved
4 level tsps parsley
600ml chicken stock
300ml milk
150ml double cream
1 lemon's juice
Fresh dill and capers and tiny croutons to garnish.
Blend all of the above, after frying your mushrooms in butter and flour to make a roux.
Add your chicken stock, milk, lemon juice and double cream.
Simmer and blend. Add dill, capers and mini croutons.
Serve with a cuppuchino of frothed cream on top, garnish and serve.
Follow with a gorgeous indulgent baked lasagne!
1 Quantity of bolognaise sauce
Pasta sheets
1 Quantity of cheese sauce.
Starting with a layer of cheeses sauce, then add pasta sheets, then bolognaise. Continue in layers until ending with white sauce. Top with grated cheese of your choice...cheddar, mozzerella, parmesan..
Serve piping hot with a crusty garlic loaf!

kingklip topped with a white wine sauce!

Pan sear individual pieces of kingklip or guernard until tender. Add a dash of lemon juice, salt and pepper to taste.

Fry off some fennel seeds and capers. Add white wine and allow to reduce.. Slowly add cream and simmer 'til slightly thickened.
Serve  your fish on a banana leaf (if desired!) with baby roasted veg of your choice and for a nice touch , half a lemon tied in a piece of tuele!

Steak casserole
creamy mashed potatoes.
healthy vegetables.

1 kg steak cut into cubes
2 brown onions.
4 tomatoes
1 litre beef stock.
4 carrots cut into fair size chunks.
Fresh parsley and thyme or a tsp of Italian Herbs
3 cloves of garlic
A dash of Worcester Sauce
Fry off the onions in 1 TBLS olive oil.Add tomatoes.Add the steak cubes and brown.Add the herbs,Worcester Sauce and stock.
Lastly add the carrots.
Simmer on a low heat until tender, about 1 and 1/2 hours.
Serve with mashed potatoes, butternut and steamed broccoli!
Couscous and Spring Stir fried Vegetables!
250g couscous cooked as per instructions

In a wok heat 1 Tblsp oil and 1 tsp butter.
Add and fry 2 tsp ginger, 2 tsp finely chopped lemon grass.
After 2 mins add 1 Tblsp soy sauce and 1 Tblsp honey.
Add red, green and yellow peppers, mini corn, spring onion, carrot, green beans and baby marrows.
Flash fry over high heat in a wok tossing to ensure you don't burn the veg. They should be crispy and cruncy.
Place couscous in a serving dish, make a well in the middle and add the veg.
Top with pumpkin and sesame toasted seeds and a doppol of sweet chilli sauce!
I love this dish!
I have loads of fresh, peppery rocket in my garden and will serve on top with a crumbling of plain feta!

Out to dinner to my favourite pizzeria!
I can't compete with that!

à bientôt

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