Top Tier Toastie

Sometimes when you’re hungry you need something quick, like lightning quick. You have no time for fancy pants recipes but you need something helluva tasty. Take last night for example; Munchkin had had another high impact collision during football at school and was complaining his knee was painful. Now, I’m not the sort of mum who heads to hospital at every knock, but after the awful knee injury he sustained last year – and with him refusing to attend his football match last night – we decided it was best to head to A&E.

We left the hospital 5 and half hours later with a young man feeling sorry for himself and a referral to the fracture clinic. It was close to midnight, we were tired and very hungry as we hadn’t eaten since lunch so when we got in we showered and decided a cheese toastie might just have to do.

Mr Six is a man of simple pleasures so opted for Red Leicester. Just Red Leicester. He’s wrong.

Here’s the filling you should be having:

Grated mature cheddar

Sliced mushrooms

Sliced apple

Finely sliced red chilli

Fresh basil

And before you toast it, give it a minute in the microwave… You’ll thank me

It’s burritos, baby!

​O​n a recent trip to Liverpool, we had lunch at Tortilla and enjoyed it so much that we decided to give homemade burritos a whirl​. Admittedly I might be running fast and loose with an original burrito recipe, but this took no time to cook and was pretty healthy too.

The main ingredients are:

A pack of tortilla wraps (I use half and half)

A bag of Quorn mince

​A tin of chopped tomatoes

A tablespoon of homemade fajita mix (you can add more)​

A microwavable pouch of wholegrain rice

​It really is so easy – I popped the mince into a saucepan, tipped in the tomatoes and seasoning and brought to the boil then just simmered for a few minutes​. Whilst this was bubbling away, I warmed the tortilla wraps and put the rice pouch in the microwave for the allotted time.  Then I simply stirred the rice into the mince.

Filled wraps are a big hit in our house as I usually put everything on the table and let everyone create their own – so alongside the big bowl of mince and rice, I put bowls of thinly sliced red onion. mashed avocado, sour cream, chopped chillies, chopped coriander and a generous amount of grated cheese. I’m trying to up my veg intake and as I had a small portion of roasted peppers and courgettes left over from the night before I whizzed those in the microwave and added them to my wrap, too, but you really could add any veg of your choice.

I honestly think this is one of the quickest and easiest meals we have ever had – and it was so incredibly tasty.

Please let me know if you try this.

Falafel and flatbread

Tags

easy, healthy eating, vegetarian

The menu plan idea was to get us out of a food rut. You know the thing – the same meals so often that you could cook them in your sleep and then you don’t even enjoy them as much. Also it was a good place to put my favourite recipes in case I forgot about them.

Well, this is definitely going to be one of my favourites. Falafel and flatbread.

We’re currently shopping in Aldi, so when we took Teen 3 back to uni on Saturday, we did our family shop whilst doing his ‘moving in’ shop…

For the falafel you will need:

​2 tins of chickpeas

A bunch of coriander

Zest of 1 lemon

1 red onion, chopped

5 cloves garlic (we like it garlicky)

1 tsp ground coriander​

And for the flatbreads you will need:

450g Self raising flour

2 tsp baking powder

400g natural yogurt

It might sound like a lot of ingredients and you may think it will be a total faff – but it really isn’t. In fact, this takes hardly any time to prepare and the result is amazing (even if I do say so).

I just popped all the falafel ingredients into the food processor (bar the aquafaba) and blitzed them up – check the consistency and add some of the reserved liquid, if needed. I deliberately didn’t scrape down so this gave a nice mix of well blended and some texture, but the choice is yours. Then I rolled them into little balls and popped them onto an oven tray, thatI had lined with greaseproof paper and some spray oil.

To make the flatbreads, I added the flour, baking powder and yogurt to a bowl, mixed with a wooden spoon until the dough started coming together then I kneaded it in the bowl until smooth.  I left it to sit for ten minutes whilst I wiped down and popped some washing on.

I put the falafel into the oven at 200 degrees for about 20 minutes which gave me enough time to divide the dough into 8, roll each one into a ball and flatten (I did this by hand but you might be able to roll them, if you wish) then I dry fried for a few minutes to colour. Once they were done, I added a scrape of garlic butter for flavour, some sliced tomato and cucumber and a little red onion that had sat in vinegar. I added a couple of the cooked falafel to the flatbreads and drizzled a little yogurt with chopped mint over each one, before topping with sweet chilli sauce (and a couple of jalapenos).

These went down a treat – Mr Six said the flatbread tasted like the best, fresh garlic bread and Munchkin devoured the lot and asked if I could make them again, which of course, I will.

July Week 3

Tags

beach, children, covid, family, gardening, Harry Potter, holiday, new job, paddle boarding, teens, wedding

As Mr Six and I both caught Covid at the beginning of our week off in March, leaving us asleep on the sofa for almost 10 days, I didn’t feel as though we had had quality time off since Christmas. So I set about making a plan for this holiday.

Day 1 – paddleboarding. 

I have wanted to try paddle boarding for so long. Since before lockdown. And no one seemed to have heard of it. But now it appears to be more common than cycling!

And if that wasn’t enough for one day, we took the boys to watch the football in the afternoon, topping up my wetsuit tan from our seats in the stadium

Day 2 – gardening.

Yes it might have been the beginning of the hottest spell of the year so far, but there was a hedge that needed ripping out and a bed that needed digging over.

Day 3 – more gardening.

What seemed like a million tip runs, fence building and fence staining in searing heat. So Mr Six and I snuck off for a breather at a local beauty spot to have lunch. Oh and Teen 1 was headhunted for a brilliant new job * proud parent klaxon *

Day 4 – Teen 2 and his girlfriend had a house viewing and invited us along. Once we had had a tour and they were happy, we all headed to the coast to relax on the beach – and even managed to swim in the sea.

Day 5 – Mr Six and I were child free so we decided on a road trip to Lake Vyrnwy to explore.

Day 6 – A road trip to Watford. 

Mr Six and I had decided to make memories rather than mess with the children at Christmas and Teen 1 wanted to go to Warner Bros Studios. So we made the most of it with an overnight stay, dinner out followed by bowling.

Day 7 – Warner Bros Studio tour

It was a return trip for me and Mr Six but the first for Teen 1. If you haven’t been, you need to. If you have been, you should probably go again! It was just brilliant. 

Day 8 – a wedding.

Two lovely, lovely friends got married and it was a wonderful day, full of love and laughter.

Day 9 – Laundry. Housework. A rest

Meal Planning – July week 2

What a week! Hot, hot, hot. And busy. Not only was it the last week of term for Munchkin, but it was also the last week before Mr Six and I finished for our holiday so there were lots of loose ends at work to tie up.

Saturday I blitzed the house whilst Mr Six spent the morning working. Then we did the food shopping and as it was so hot, I made a nice, easy pasta salad.

Sunday was absolutely gorgeous, so we drove out toward the coast and walked. It was a little cooler by the water and I was glad we went early, avoiding the crowds. When we got home, we (stupidly) decided to start the planned garden overhaul. We bought a few plants and ordered some more online then set about ripping out a hedge and making multiple tip runs. As is the custom, we had sandwiches and chips for dinner.

Monday was a scorcher. I had already decided to do butternut squash pasta to use up the glut of cherry tomatoes that were lingering in the fridge. The teens who are at home this week, requested the leftovers for lunch the following day, so this was a great meal.

Tuesday was a little cooler – the skies were grey and I felt a little bit flat after the high of the weekend. We needed a ‘quick tea’, but equally something tasty and filling. Halloumi and potato wraps with salad – and added chilli for those who dared.

Wednesday saw Munchkin at football training so he grabbed himself some beans on toast early on. The rest of us settled down to a gnocchi bake – this was a very welcome dinner, easy to make, easy to eat and very garlicky, to keep the troops happy. I simply fried the gnocchi, added garlic, a tin of tomatoes, some chopped spinach and fresh basil. Topped with mozzarella, this was on the table in about 20 minutes. It would have been easy to spice up, adding a few sliced chillies to the tomato sauce, but I wanted something without any heat, just herbs and garlic. Lots of garlic.

Thursday saw the temperatures start to rise and there was a distinct aroma of BBQ as I made my way home, so we plumped for burgers, onion rings and salad. Although not cooked on the BBQ, we did eat outside and made the most of the evening together.

Friday. We swerved the usual shop bought, home cooked pizza and opted for take away to celebrate the start of our week off.

Menu Planning – June Week 5

The sun is shining and everyone is home and happy.

Friday night we went to see a band and catch up with a dear friend, visiting from Edinburgh. It’s not often that Mr Six and I get to go to a gig and spend the evening together (more often than not, he’s behind the drums), but we did and it was wonderful. I could feel my happy being topped up.

On Saturday, we got up early and did the food shop together. When we got back, all the boys seemed to have plans so we decided that a road trip for just us two was in order and we drove to the beach. The weather was lush – warm and just a little breezy. We walked and laughed and had ice cream. When we arrived home, I set about making a prawn pasta dish with green salad and garlic bread. It went down very well indeed!

Sunday was another sunny day. Mr Six and I needed to take Munchkin for new trainers then we had a pootle in the garden centre. Arriving home with bedding plants, I tarted up the planters at the front of the house and we washed the cars. Dinner was just sandwiches and chips – a simple but very popular Sunday evening meal.

Monday saw Mr Six working from home so we had veggie bacon and mushroom spaghetti carbonara with salad and garlic bread.

Tuesday we went out to dinner with Teen 2, his girlfriend and her parents as we’re celebrating the postponed graduation ceremonies this week. We went to a lovely Italian, by the sea and spent the evening in the best company, laughing.

Wednesday I made sausage casserole and mash. Regular readers will know that mash is often on the menu on Wednesday as Munchkin is out and he refuses to eat it. The weather wasn’t as nice so this dish was the perfect mix of carbs and sunny veg.

Thursday evening Mr Six offered to cook as he was working form home again. So he rustled up a brunch; hash browns, sausage, beans and fried eggs (runny yolks, because he’s the best).

Friday was Teen 2’s postponed graduation. I could not be prouder of him, he’s worked like an absolute trooper, through incredibly trying situations and despite all that was thrown at him, he has continued to be his amazing self. Friday evening was a double celebration as Munchkin had his final training session of the season, followed by a presentation evening.

Speedy Veggie Sausage Casserole

Okay, it’s not really a casserole. It’s a deconstructed version. But it’s hearty. And speedy. And relatively healthy. It’s one of those meals that is far more than a sum of it’s parts.

There are not many ingredients but they just work together.

I start by putting the sausages in the oven. I don’t add any oil, I just give them a little shake to prevent them from sticking.

Then I finely chop a white onion and start it gently frying. I slice a couple of peppers (any colours, but I like yellow and orange) and add those to the pan with some garlic, as much as fancy. Once this has started to soften a little, I add a squidge of tomato puree, a tin of rinsed baked beans and a tin of tomatoes. I let this to cook down to reduce and thicken then I add some fresh oregano for a bit of zing and another layer of flavour.

To serve, I plate up a spoonful of mash, a couple of sausages and spoon over the sauce.

And it really is that simple. Teen 1 occasionally likes to add chilli sauce to his. And sometimes we pimp up our mash with a strong cheddar and finely sliced spring onions or roasted garlic. But even in its simplest form, this is a great addition to the menu plan.

Menu planning – June Week 4

This week we’ve tried to incorporate another few new recipes, again.

Saturday – I tried to catch up on housework in the morning whilst Mr Six was at work, then we did a food shop and went for a pootle around the shops. Dinner was a bit of a mish-mash, but it was something that Munchkin had talked about during the week and so we had a take on bruschetta: a baguette, sliced and crisped in the oven, rubbed with garlic and topped with a slice of mozzarella and finely chopped tomato, cucumber and onion, laced with shredded basil – I served that with ‘garlic chicken’ (Quorn fillets cooked in a Magi bag).

Sunday – we were busy again. We needed to buy some new plants for the pots in the front garden and I wanted a few herbs for my kitchen herb garden. Once we got back, Mr Six mowed the lawns and I made a vegetable lasagne with garlic bread and salad. And because I still cook to feed an army, there was a portion leftover for lunch the following day. 

Monday – We were so busy at work. When I got in, I made quesadillas as they’re packed with veg and are always a hit – and after dinner I went straight to bed.

Tuesday – Another busy day – and on top of that we needed to drive to Teen 2’s house as he’s moving out and we needed to bring some things back (he was able to bring the rest back in his own car). As soon as I got in from work, I put a tray of chips and some battered fish portions in the oven and grabbed a shower. Mr Six had arrived back whilst I was still upstairs, so he popped some peas on and buttered a few slices of bread (because, sometimes you just need the carbs).

Wednesday  – The boys and I were meant to have couscous as Mr Six was due to be at rehearsal (and he isn’t all that keen on couscous) but it was cancelled at the last minute so I cooked our most loved ‘go-to’ pasta with pesto and roasted the last of the peppers and courgettes with plenty of garlic. 

Thursday – I was totally running on empty so Mr Six rang me at work and suggested we simply have burgers in buns and oven chips. We had plenty of salad in the fridge and I fried onions and topped them with slices of griddled halloumi.

Friday could not come quick enough.

Vegetable Lasagne

I love a lasagne.

I really do. Pasta is a win in our house but there’s something so satisfying about carrying a dish of lasagne to the table and watching your loved ones tuck in.

This meal contains plenty of vegetables – and you could easily switch out whatever you’re not keen on and add your favourites to make this something you really love.

I started gently frying some finely chopped onions and mushrooms. You may be aware that Mr Six has an aversion to mushrooms so when I add them, I cut them up really small. Once they were starting to cook, I added chopped peppers, courgettes finely cut into half moons and some par boiled, cubed sweet potato and cooked through. Then I added a generous squeeze of tomato puree, a tin of tomatoes, a tablespoon of dried oregano, some frozen sweetcorn and some chopped spinach.

Whilst this thickened, I made a béchamel sauce and soaked some dried lasagne sheets in boiling water (with a teaspoon of oil).

Then I assembled, scattered over some grated cheese and baked.

Easy. Plenty of vegetables. Tasty.

Served with a couple of garlic baguettes and a simple side salad, it makes a perfect family dinner.

Fake Steak Sandwich

I’ve never missed meat, but I do have ‘FOMO’ when I see certain dishes so I have tried to replicate these, to liven up our menu.

Quorn Steak Strips are great. They’re meant to be cooked in a sauce, but we’ve discovered that by letting them partially defrost, frying them and adding some red Bisto (I only discovered that this was vegetarian fairly recently) and boiling water, allowing the water to cook off adds another layer of flavour.

Over the last few months, we’ve had these in baguettes lined with slices of Swiss cheese and topped with gently fried onions for dinner a couple of times.

Last weekend, however, I bought paninis and set about creating something new.

I had gone a little overboard with buying cherry tomatoes over the last couple of weeks and had quite a stock in the fridge, so using the ingenious hack of halving them by sandwiching them between two dinner plates and using a bread knife, I cut some, put them in a roasting tray with a slug of vegetable oil, a very generous shake of dried oregano and lightly seasoned them. Then I left them to roast for half an hour. And I started cooking the partially defrosted Quorn steak strips.

We have never had horseradish before and I was worried that (a) it would be too much, particularly for Munchkin but also (b) it would totally overpower the rest of the dinner, so I mixed a teaspoon with some mayonnaise and set to one side.

I popped the paninis into the oven for 5 mins to warm and soften, then I removed them, halved and griddled the inside on a hot griddle pan, rubbed with garlic and then spread the mayo/horseradish mix on.

To assemble, I spooned on the tomatoes and steak strips and added a generous handful of rocket.

These were so delicious and I think they will become a regular on our menu plan.