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Monday, November 14, 2011

Milo Custard

Since I'm in Milo mood, thought I'd do a Milo Custard (a friend at school gave me the idea)  My kids just ate a bowl each for dessert - they loved it.

30g Sugar
40g Milo
30g Cornflour
2 Eggs
700g Milk

Add Sugar, Milo and Cornflour to bowl - Speed 9 for 10 seconds
Add Eggs and Milk - speed 3 or 4 for 8 minutes - 90 degrees

Eat straight away!  
I'm going to try and freeze it in small tubs and see what it's like for lunchbox treats (should defrost by recess time) 

Sunday, November 13, 2011

Weekly Menu Plan - W/C 14th November 2011

Monday 14th November
Lasagne with Steamed Veggies in Varoma 

You will need - Bolognaise Sauce  and  White Sauce, Lasagna Sheets, Grated Cheese and whatever vegies you'd like to steam. 

Using a lasagna dish, put a little Bolognaise sauce down, then pasta sheets on top, then white sauce - repeat same process until lasagna dish is filled - usually can repeat about 3 or 4 times.   Always end with white sauce and lots of grated cheese.  Bake in hot oven (200 degrees) for about an hour - or until golden and cheese is melted.

Fill bowl with 1 litre of hot water and place veggies of choice in your Varoma - steam for 20 minutes or so or until tender.  Remember you can put your faster steaming vegies on the top tray and just slip that tray on top for the last 5 minutes or so.

Tuesday 15th November
Zucchini Slice with Garlic Bread

Zucchini Slice 

Garlic Bread - I just use some sliced Bread  or any bread recipe and top with butter and lots of fresh garlic chopped and a sprinkle of  herbs - bake under grill until butter is golden

Wednesday 16th November
Chicken Schnitzels  with Roast Veggies 

Chicken Breast cut in half (so they're thinner)
Old Bread
2 eggs
1 cup plain flour
Assortment of veggies to roast - Potatoes, Sweet Potatoes, Carrots, Onion etc. 

Using old bread to make breadcrumbs makes GREAT schnitzel crumbing......
Put bread into bowl and set on Closed lid position - Turbo 3 times

Lay veggies in baking dish and drizzle with oil (even throw in some garlic cloves if you like) place in preheated HOT 200 degree oven and bake until crunchy and cooked through
Dip chicken into flour then egg then breadcrumbs - repeat until all chicken is coated.
Shallow fry in oil until chicken in cooked through and crumb is cooked and golden
Serve with Roast Veggies
We don't have gravy often - but this would goes nicely with schnitzels if you're a gravy lover.....if someone could share their favourite recipe that would be great....

Thursday 17th November
Moroccan Lamb

Served with Sweet potato peas and corn - my kids LOVE Sweet potato - we almost eat it every night

Friday 18th November
Creamy Pesto Pasta
A favourite of mine for a very long time - even before TMX - except now I don't need to buy pesto - what a huge saving this is.....

Creamy Pesto Pasta

4 Tbsp Basil Pesto
300ml cream
1 tsp crushed chilli
400g spaghetti - already cooked (in tmx prior)
Parmesan cheese to sprinkle on top
Black pepper

Combine basil pesto, cream and chili in bowl and mix on Speed 3 - 90 degrees - 3 minutes 
Add hot cooked spaghetti and mix on Reverse - Speed 1 - 90 degrees - 1 minute
Serve into bowls and top with grated Parmesan

(for a runnier sauce add 150g water with 1 Tbsp of vege stock concentrate when adding cream)

Sometimes I don't combine the spaghetti in the tmx, i just use a huge bowl (especially if i'm doubling the recipe) and mix with tongs until combined - serve immediately

You can also add cooked chicken to this - but this is typically a Friday or Sunday night quick dinner that can be done in minutes - especially if the pasta is already cooked.

Basil Pesto

1 Large Clove of Garlic
30g fresh basil leaves
30g baby spinach 
Small handful of parsley
160g cashews
80g olive oil
2 Tbs white wine vinegar
4 Tbsp Parmesan 

Place all ingredients in bowl and set dial to closed lid position - Turbo 4 times

This is my favourite dip and is great used for pesto in chicken and pasta type meals.......yummo!!!

Zucchini Slice

375g Zucchini
1 Large onion halved
1 large Carrots
1 tin of corn kernels
4 Rashers of bacon
1 cup Grated Cheese
160g SR Flour
125g vegetable oil
7 eggs - lighten whisked
Salt and pepper

Place Zucchini in bowl and chop for 3 seconds on speed 4 (still want it chunky) SET ASIDE in large bowl
Place Onion and Carrot in bowl and chop for 3 seconds on speed 4  (still want it chunky) add to large bowl
Place Cheese in bowl and chop for 6 seconds on speed 7 add to large bowl
Chop bacon into small bite size pieces and add to large bowl
Add all remaining ingredients and using a large spoon mix to combine
Pour into 2 quiche trays or one large baking dish
Bake in 180 degree oven for 40 - 50 minutes or until golden brown.

This recipe makes 2 batches - we eat one the night I bake it and freeze the other one or give to a family in need of a night off cooking

White Sauce (for Lasagna)

500g milk
80g plain flour
50g butter
Pinch of nutmeg

Place all ingredients into bowl and cook for 9 minutes at 90 degrees on Speed 3. 

(I have altered the recipe slightly - this way it is thicker and a much better consistency for lasagna)