Gingerbread Families

At the beginning of term I made gingerbread people to take to school for one of the book groups I run to decorate. I made 31 of them and that was not nearly enough to go round! Thankfully I made a few cupcakes too as did one of my colleagues but we were still giving one between two! In the end we had 120 pupils! In the interests of fairness I made both men and women and then children too to use all the dough.

We had some really fantastically decorated gingerbread people, I think this is Goldilocks!

And this is definitely Harry Potter!

I made half with a honey gingerbread recipe from The Guardian and they were really good, lovely and gingery. The other half I made with a BBC recipe, which were also really good.

Honey Gingerbread Men (from The Guardian)

150g soft brown sugar
150g honey
1 tsp ground cinnamon
2 tsp fresh ginger, finely grated
100g unsalted butter
1½ tsp baking powder
400g plain flour
pinch of salt
1 egg, lightly beaten

Preheat the oven to 160C. Put the sugar, honey, cinnamon, ginger and butter in a pan over a low heat, stirring to dissolve, then slowly bring to the boil and remove from the heat. Cool to room temperature, then mix in the baking powder.

Sieve the flour into a bowl with the salt. Make a well in the middle and pour in the syrupy mixture, followed by the egg. Stir from the centre, until the flour becomes a dough. If the dough is dry or crumbly, add a little milk, 1 tbsp at a time, until the dough comes together. Knead it gently to bring it all together. Flatten it into a disc shape, wrap in parchment paper and rest in the fridge for 30 mins.

Roll out the dough until it's ½cm thick. The thicker the biscuit, the chewier it will be. Cut into shapes. Use a skewer to make holes for eyes and buttons.

Lay the gingerbread men on lined baking sheets and bake for 8-10 minutes.

Sausage, Potato and Green Bean Salad

This is a really simple and fresh summer salad, perfect to take to work in a lunchbox. It is just as good cold as hot. I used green beans from a friends allotment and potatoes from my garden.

Sausage, Potato and Green Bean Salad (from Thyme for Cooking)

(Serves 2)

4 sausages

250g new potatoes, cut in half if large
150g green beans, cut into 2in lengths
3 tbsp chopped chives
2 tbsp chopped basil
1/2 tsp paprika
1 tsp herbes de Provence
1 tbsp olive oil

For the vinaigrette

1 tbsp Dijon mustard
1 tbsp mayonnaise
3 tbsp Greek yogurt
2 tbsp white balsamic vinegar
2 tbsp salad olive oil

Pre-heat the oven to 200C.

Mix the herbes de Provence, paprika and oil, add the potatoes and stir well to coat. Put into the oven and cook for about 25 minutes until golden.

Put the sausages in the oven too and cook for 25-30 mins. When they are done slice into 1in pieces. 

Bring a pan of water to the boil and cook the beans for 2-3 mins. Drain and run under the cold tap. Leave to drain well.

Combine all ingredient for vinaigrette and whisk, or shake if you’ve put them in a jam jar with a lid.

Put the sausages, potatoes, beans in a bowl and add the vinaigrette. Stir in the herbs and mix well until combined.

Thai Chicken with Stir Fried Green Beans and Lime Leaves

This was a really quick and easy evening meal. I served it with rice as recommended and it was really delicious, just the right amount of spice for me. I did make a couple of changes, I used used yellow instead of red curry paste and I halved the amount of sugar used.

Thai Chicken with Stir Fried Green Beans and Lime Leaves

(from Daily Unadventures in Cooking)

(Serves 2)

 

1 tablespoon vegetable oil
1 large chicken breast, sliced into bite sized pieces
2 tbsp yellow curry paste
1 tbsp brown sugar
2 handfuls green beans, chopped into 2in pieces
2 tbsp fish sauce
6 lime leaves, sliced thinly

 

Heat a large frying pan and add the tablespoon of oil. Add the chicken and stir fry for a min or so, you want to see a bit of colour on all sides but not cooked through.
 

Add the curry paste, brown sugar and a few tablespoons of water. Stir until it bubbles. Add the green beans and stir fry for 3 minutes. 

Add the fish sauce and the lime leaves. Continue cooking until the chicken is cooked and the beans are tender. If you find it is getting a bit dry, add a little more water. Serve with rice

Meal Planning Monday

So, I am still in rather a lot of pain, and I don't seem to be able to get comfortable in any position but I am soldiering on, what else do you do? I have both physio and botox on Thursday so hopefully something will help. I'm still going for comfort food this week especially as the weather seems to have turned a little chilly. Other than that I shall see how things go.

Monday
Smoked Trout, Potato and Runner Bean Salad
Beef and Avocado Enchiladas

Tuesday
Tuna Spaetzle Bake
Chinese Pulled Pork Sandwiches with Crisps

Wednesday
Chorizo, Goat's Cheese and Barley Salad
Italian Wedding Soup

Thursday
Cheese and Pickle Sandwich with Crisps
Smoked Mackerel and Leek Pasta Bake

Friday
Cheddar, Leek and Potato Tart
Gammon with Red Currant Sauce and Colcannon

Saturday
Goat's Cheese, Tomato and Olive Galette with Salad
Sausage and Apple Cobbler

Sunday
Out with a friend
Crispbake and Salad

Easy Summer Quinoa

This was a delicious summery salad. It can also be eaten hot. I loved all the different veg in this and the crunchy quinoa did wonders for the texture.

Easy Summer Quinoa (from Iowa Girl Eats)
(Serves 4)

250g quinoa
2 tbsp. oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
4 handfuls chard, chopped
1 small courgette, chopped
salt and pepper
2 ears sweetcorn, shucked
5 sundried tomatoes packed in oil, cut into strips
4 tbsp white wine
200g peas
100ml chicken or vegetable stock
bunch fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping

Bring a pan of water to the boil, then add the quinoa, cook according to packet instructions, then set aside.

Heat the oil in a frying pan over medium heat. Add the shallots then cook until tender, about 2 mins. Add garlic and chilli flakes and sauté for 30 more secs, stirring constantly. Turn heat up to medium-high then add the chard and courgette. Season with salt and pepper and sauté for 2 mins. Add corn and sundried tomatoes then saute for 2 more mins.

Add the white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add the peas and stir to combine. Add the chicken stock and quinoa and cook until the stock is absorbed. Remove the pan from the heat, add the basil and stir to combine. Serve topped with freshly shaved or grated parmesan. Or leave to cool, pack into a lunch box and top with the parmesan. Then take to work for lunch.

Jossy's Burmese Spicy Cabbage

This wasn't hugely spicy so I'm not sure where it gets it's name from, but it was fairly tasty and really easy to make.

Jossy's Burmese Spicy Cabbage (from Leon Book 2)
(Serves 4)

400g green cabbage
2.5cm piece ginger, sliced thinly
3 clove garlic, sliced thinly
1 level tsp turmeric
juice 1/2 lemon
1 tbsp fish sauce
2 tbsp peanut oil
large handful coriander, chopped

Slice the cabbage as thinly as possible.

Pour 100ml of hot water into a measuring jug, add the turmeric and stir until smooth then add the lemon juice and fish sauce.

Heat the oil in a frying pan over a medium heat, then add the sliced cabbage and stir for 1-2 mins until it just begins to soften.

Add the ginger and garlic and continue stirring for 2-3 mins.

Pour in the turmeric liquid. Stir over the heat for another min or two, throw in the coriander leaves just before serving.

Serve over rice or with grilled chicken.

Apple and Blackberry Bread and Butter Pudding

I made bread and butter pudding! I'd never made it before but have eaten it many times, so I thought I'd make it all my own and add in some autumnal fruit. This was delicious but I think I would stick with white bread as the wholemeal was a bit too much.

Apple and Blackberry Bread and Butter Pudding
(Serves 2-3)

4 slices wholemeal bread, buttered
1 large cooking apple, peeled, cored and sliced thinly
1 large handfuls blackberries
140ml milk
30ml double cream
25g caster sugar
zest 1/2 lemon
2 eggs, beaten
1 tsp cinnamon
1 tsp ginger

Preheat the oven to 180C and grease a rectangular baking dish.

Cut each slice of buttered bread in half. Layer half of the buttered bread over the bottom of the dish. Sprinkle over half the apple and half the blackberries. Cover with a second layer of bread and the rest of the apple and blackberries, pushing them down into the cracks in between the bread.

Next in a measuring jug, measure out the milk and add the double cream. Stir in the sugar and lemon zest, then whisk in the eggs.. Pour the egg mixture over the bread, sprinkle over the cinnamon and ginger and back for 30-40 mins. Serve with ice cream.

Seared Scallops with Lemony Farro and Rocket Salad

Today has been a painful day. I woke up this morning in a huge amount of pain and so off to the doctors I went, I've strained my back and it's gone into spasm. I've been given painkillers and told to keep moving. So I'm doing that and have been on several wanders today with a bit of sitting down in between. Trouble is I sit down and I don't want to get back up! I am however making sauces over the next two days as they cook for ages and I have to get up every so often to stir them, perfect! Today I made plum compote and barbecue sauce, tomorrow tomato sauce, Chinese plum sauce and tomatillo Mexican sauce. I'm also going for a scan in the morning so fingers crossed.

Seared Scallops with Lemony Farro and Rocket Salad (from Chow)
(Serves 4)

250g farro
1 tsp grated lemon zest
2 tbsp lemon juice
2 garlic cloves, finely chopped
salt and pepper
4 tbsp olive oil
4 handfuls rocket
16 scallops

Bring a pan of water to the boil. Add the farro and cook according to packet instructions.

 

Meanwhile, place the lemon zest, lemon juice, garlic, salt and pepper in a bowl and stir to combine. While whisking continuously, add 3 tablespoons of the oil in a slow, steady stream until it’s fully incorporated.

 

When the farro is ready, drain it. Re-whisk the lemon-garlic dressing, add the warm farro and rocket, and stir to combine. Set aside.

 

Season the scallops on both sides with salt and pepper.

 

Heat the remaining tablespoon of oil in a large frying pan. Place the scallops in the pan and sear without disturbing until the bottoms are golden brown, about 3 to 4 minutes. Turn the scallops and sear the second side until the scallops are opaque in the centre, about 1 to 2 minutes more.

Divide the farro between plates and then top with 4 scallops each. Serve.

Salmon Salad with Spanish Rice, Pimento Dressing

It was commented that this was a very posh salad and that I'd gone to a lot of effort for a packed lunch! But actually, all the components are very easy to make and then put together and it doesn't actually require much effort, just a bit of time. All the components come together to produce a really tasty and sumptuous salad.

Salmon Salad with Spanish Rice, Pimento Dressing (from Thyme for Cooking)
(Serves 4-6)

For the salmon:
2 salmon fillets
1 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
1/4 tsp salt
1 tbsp olive oil

For the Spanish Rice:
300g Spanish rice
1/2 onion, chopped
1 clove garlic, minced
1 tomato, chopped
1 tbsp olive oil
enough chicken stock to cover the rice

For the Dressing
125 gr pimento or roasted red peppers, 1 tbsp for garnish 
125ml plain or Greek yogurt
125ml mayonnaise
1 tbs fresh oregano, chopped
1 tbs fresh snipped chives
1 tbs lemon juice
1 tbs good olive oil

lettuce leaves
1 small courgette, shredded

Mix the parsley and tarragon with the salt and oil and spread on the salmon. Bake at 200C for 15 minutes, or until done. Set aside.

Heat the oil in small saucepan. Add the onion and sauté until transparent. Add the garlic and rice and sauté for 2 minutes. Add the chicken stock and tomato, cover, reduce heat and simmer until rice is done according to the packet instructions. Uncover, fluff with a fork and set aside.

Put the pimento, minus 1 tbsp, and the yogurt into a blender and purée. Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine.

Put the courgette into a bowl, add 2 tbsp of the dressing and toss well to combine. Put the lettuce leaves in a bowl, Top with the rice, then put the courgette on top of the rice. Cut the salmon into 4 nice pieces and arrange on the courgette. Drizzle the salmon with a bit of dressing and garnish with the reserved pimento. Serve.

Tomato, Corn and Courgette Galette

This was a gorgeous summery tart. Writing it up and posting it now reminds me of those lovely summer days sitting outside to eat lunch. For a while everything stopped in the garden when we had a cold snap but tomatoes are ripening again and courgettes are growing. The corn sadly is gone, but I have one ear left in the fridge which I am determined to eat as corn on the cob this week. After the nastiness of yesterday, today is a much more pleasant day, I feel less coldified and have more energy and it's a fairly quiet day today.

Instead of one big galette I actually halved the recipe and made two smaller ones, so I have one in the freezer to eat in the depths of winter to remind me of all that summer produce my garden, well, produced! Pretty much everything used was from the garden and I made the pastry too. I'm definitely getting into this whole pastry making thing, I never knew it was so easy!

Tomato, Corn and Courgette Galette (from Smitten Kitchen)
(Serves 4 to 6)

For the pastry
160g plain flour
1/4 tsp salt
113g cold unsalted butter, cut into pieces
60g plain yogurt or sour cream
2 tsp lemon juice
60 ml cold water

For the filling
1 tbsp olive oil
1/4 tsp coarse sea salt
pinch chilli flakes
450g cherry tomatoes
1 ear corn, shucked
1 small courgette, diced
1 bunch spring onions, thinly sliced
55g Parmesan, grated

milk

Put the flour and salt into a bowl and add in the butter. Using your fingertips rub the butter into the flour until it resembles breadcrumbs.

In a small bowl, stir together the sour cream, lemon juice and water and add this to the flour mixture. Mix in the liquid until you get something that resembles dough. Wrap in clingfilm and put in the fridge for 1 hour.

To make the filling; Heat the frying pan and add the oil. Then add the tomatoes, salt and the chilli flakes. Cover the pan and cook for a few mins, rolling the tomatoes around in the pan from time to time. When most of the tomatoes have popped and burst a little, remove the lid and turn the heat down to medium. Add the courgette and cook for 2 mins, until they soften. Add the corn and cook for 1 min. Stir in the spring onions and turn off the heat. Transfer the mixture to a large plate and spread it out to cool.

Pre-heat the oven to 200C.

Roll the dough out into a roughly 24cm round and transfer it to a parchment-lined baking sheet. Sprinkle the tomato mixture with half of the Parmesan and spoon the mixture into the centre of the dough, leaving a 4cm border all the way round.

Sprinkle with the rest of the Parmesan. Fold the border over the filling, pleating as you go to make it fit. Brush the crust with milk. The bake in the oven for 30 to 40 minutes, or until puffed and golden brown. Serve with a lovely green salad