Spending some time with Hubby today – see you tomorrow 😊
Spending some time with Hubby today – see you tomorrow 😊
Been a bit manic today, a good clean through, it’s been a bit hot to do more than a flick round recently.
I had a good clear out of the fridge too, lots of salad and veg bits that need using up.
I am making a Bacon, Mushroom, Pepper and Blue Cheese Frittata , delicious, easy and tastes delicious 😊
I start by frying off chopped spring onion, bell pepper, mushrooms, smoked bacon (only as I have a couple of rashers to use up) – you can use whatever you have, courgettes, Spinach, onions blah, blah blah, the list goes on – just go for it
In a separate bowl add 8 whole eggs, A splash of double cream (or milk) a pinch of salt and pepper, whisk with a fork till blended then add the Veg and bacon mix, stir through.
Add to this some chopped flat leaf parsley, and diced Aldi Gorgonzola cheese (any cheese will do) – gently stir through, and wait till the Frittata starts to pull away from the edges of the pan and starts to firm.
Pop under a hot grill till cooked through.
When done, remove from the grill and leave to cool for 5 minutes then invert into a plate (please be careful) then turn back over.
I have used a sad looking half of advacado to make guacamole mix the advacado with diced spring onion, chopped coriander, chopped tomato, juice of half a lemon, salt, pepper and stir together
I like mine chunky, but make it how you like it.
Whilst this is cooking, I boil some new potatoes for Hubby and prepare a lovely salad for all of us to have.
Grub up, fridge tidier, tummies filled 😇
Managed to get some sleep last night, by having all the window open upstairs, and wedging all the doors open, a slight cool breeze flowed over the bed, unlike the previous night, when I got so hot and bad tempered with myself, I took myself off downstairs so Hubby could sleep and surfed the internet till about 3 am, dozed for a while then finally got up at 5 – I do not do well on no sleep, was a bit of a dragon all day 😕 Hey Ho, am back to my usual happy self today 🤗
Hubby requested Steak and Chips, so that’s what it will be – I grabbed some Iceland Frying steaks out of the freezer last night and popped them into the fridge – I normally buy these steaks for my Mongolian Beef Recipe, but as long as I have the heat high, and the pan smoking they should flash fry well.
I am oven cooking some Aldi Sweet Potato Fries for the men, these go into a hot (200) oven for 25-30 with a shake about half time.
I lightly oil the steaks with a little olive oil, sprinkle some cracked black pepper on them, then just before the chips are ready, heat a frying pan or Griddle till really hot.
Throw the steaks on, one at a time, searing, then flip over to sear the other – allow the pan to heat up between steaks.
I am having mine with Aldi Super6 Lettuce and advacado with some quick blue cheese dressing – half and half mayo and crumbled blue cheese, a squirt of Worcestershire sauce and a squirt of lemon juice with a little black pepper, mix till it’s the constancy you like, done – yum….
I sliced my steak, just so it’s easier to eat with the Romaine Lettuce.
Back to work today, which was hard after a lovely 5 day break 😔
Last night I took out 3 Aldi Chicken breasts from the freezer and defrosted overnight in the fridge. Satay chicken for dinner 😍 I would normally use boneless chicken thighs, but we have had BBQ a lot recently and the breast what what I had left.
I cut these into large strips
marinated in chilli (as much as you like) 2 crushed cloves of garlic, soy sauce, a squirt of honey and a tablespoon of Veg oil.
for at least an hour, overnight would be good
Thread these onto skewers ready to BBQ – you can oven bake or grill just as easily I am just taking advantage of Hubby’s BBQ addiction 🙃
For the Satay sauce I am using the Thermomix but this can be made in a pan, just takes more stirring.
Into the bowl, I add a peeled, halved small onion and a peeled cloves of garlic and a s much Chilli as you fancy, whizz these on speed 4 for 5 seconds, then scrape down the bowl add a tablespoon of Veg oil and cook for 5 minutes, heat 100 speed stir (or finely chop the onion and garlic and sweat off in a pan)
Add a heaped tablespoon of brown sugar, cook again at heat 100, speed Stir for 3 minutes. (Or add to pan and gently stir till sugar starts to caramelise) Add a teaspoon of dark soy sauce
3/4 jar of peanut butter
and half a can of coconut milk, at this point it will look revolting and cook for 5 minutes heat 100 speed 2.
This sauce can be adjusted to taste, more soy, more sugar etc and can be cooked down to a thickness you like, or loosened up by adding more coconut milk.
The Satay sauce keeps well in a jar in the fridge and reheats well. A good dipping sauce for crunchy Veg too 😉
We BBQ the chicken till cooked through then, for Aldi super 6 Romaine lettuce leave to wrap with the chicken and drizzled Satay sauce – I love this sauce – Yummmm….
Dinner is served 😍
The men had Wraps and salad.
I have had a day off of work today, so that I can get the house back to ‘normal’ after a busy few days. I wanted to cook something that could just be left to get in with it, whilst I romp through the house, doing washing, cleaning etc 😏 I cooked this early in the day, as it feel like it’s about million degrees outside 🤒 we will eat late, when it’s cooled off a bit
In the veg drawers I have Aldi Sweet Potatoes, red peppers, field mushrooms, so I thought I would make a Moroccan Style Vegetable Tagine, this can be eaten with the remains of the Cous Cous I made on Saturday (I will be having salad leaves with mine.
I don’t have a proper Tagine, (I have my eye on the one Above from Lakeland) so I will make this in a chefs pan, I am sure that the way the Tagine pot is deigned would cook the food with a better depth of flavour, but I will make do with my pan
I start with 2 medium onions, peeled and diced, and 2 fat cloves of garlic crushed, and a sliced stalk of celery, these go into a pan with a glug of Veg oil, stir and sweat off.
To this mix, add a half teaspoon each of cinnamon, ginger and cumin, and a teaspoon of Tumeric, stir through, its smells delicious 😋
Add 100g of red lentils, again stir though with a tin of diced tomatoes, a squirt of tomato purée and half the can of water – Stir and simmer for 15 minutes
Then I add peeled, chopped sweet potato, a tin of drained chickpeas and 500ml of Veg stock, a bay leaf and season with salt and pepper to taste.
Turn the heat down and simmer for another hour, till thickened I add 2 chopped red peppers and a diced Field Mushroom half an hour before ready, so they still have texture.
Just before serving, I add the chopped stalks of a bunch of coriander and the juice of half a lemon.
Serve with the chopped coriander leaves over Cous Cous or in my case by itself.
Any leftovers can be eaten as it is, or remove some of the chickpeas and Veg, add additional stock, whizz up and replace the veg and chickpeas – a delicious soup 😍
Just wanted to say Happy Father’s Day to all those Dad’s, Step Dads, Grandads and Big Brothers, Uncles that take on a Dad role – also to the single parents that are both parents XX
We are tidying up and then just chilling – food will be leftovers from yesterday
Back to ‘Real Food’ tomorrow 😉
Just a brief one today, we have been busy getting stuff sorted for the party – I don’t think the queen has this much fuss – I know it’s self inflicted, no sympathy required 😋
Hubby is on garden duty, the gazebo is up, chairs and tables ready to positioned, electric is available for the DJ boyfriend- neighbors have been warned/invited –
thankfully sadly this will all be over by 10pm at the latest 🤣🤣
I have been baking, which is lovely on the hottest day of the years so far 🌋
As I said yesterday I use Nigella’s cupcake recipe, it’s simple and tastes great
for 24 cupcakes I mixed 250g unsalted butter with 250g sugar and a blob of vanilla bean paste, till light and fluffy, add 4 eggs, one at a time to the mix, then add 250g of self raising flour about 1/4 at a time – add a little milk till the mixture is ‘dropping constantly.
Spoon into the cases, don’t overfill them, half to 3/4 full is enough
Into a preheated oven (200) for 15 minutes, then leave to cool.
I made the icing sugar yesterday, the buttercream icing is simple, add 250g unsalted butter to the mixing bowl with a small blob of vanilla bean paste, beat till pale, then carefully add 500g of icing sugar, a bit at a time so it doesn’t look like a snow storm in the kitchen. You can colour this at this point – I am making 2 batches, one natural, one pale pink.
Spoon you icing into a large icing bag, with a star nozzle at the end, in today’s heat I popped this into the fridge for 20 minutes to firm a little.
I start with a blob of icing in the middle of each cake, and with a continuous swirl.
Decorate to suit – these are truly easy to make and look lovely, even if I do say so myself – great fun to make with kids 🤗
The salads are finished off.
The watermelon sliced and plated.
The cakes arranged.
Cocktails are go…
Hubby is Grill King
With me, Hurtling towards 50 - 3 independent kids - 4 mad cats - 1 hard working Hubby and a Thermomix - a new chapter starts - see me at @emptynestfultum on Twitter too
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