Showing posts with label baked potatoes. Show all posts
Showing posts with label baked potatoes. Show all posts

Monday, August 20, 2012

A belated Monday's Menu

Just catching up with the blog posts.

A brief Monday's Menu post

Monday: Stir fry rice with lots of fluffy omelette on top.
Tuesday: Pea, bacon and mint risotto.
Wednesday: Limonata pasta with Meredith's Goat cheese and roasted red peppers.
Thursday: We went to a screening of a Plant genetics documentary (our life is so exciting!) so I scoffed a cottage pie at the cafe at the back of the State cinema before hand. No photo though.
Friday: We headed out for soup at Jackman & McRoss, tomato, lentil, and bratwurst. It was so good. For dinner we had steak with potatoes and silverbeet from our garden.
Saturday: A vegetable soup for lunch and baked cheesey potatoes for dinner.
Sunday: Beef shin cooked in red wine with rice.

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Monday, May 7, 2012

Monday's Menu, with a side of beach walk

The menu was for warming comfort food this week, with grey skies and plenty of rain, we get home in the dark and need something to warm ourselves up. Autumn is slipping into winter. For some reason, this year I don't mind as much as normal. Although I do mind the mouse that has set up home in our heat pump!

Monday: we ate left over French onion soup (which was so rich for such a small serve), potato gratin with a salad.
Tuesday: we had a late lunch, so all I could contemplate was a rocket salad with pear, walnuts and shaved parmesan.
Wednesday: Pasta puttanesca.
Thursday: we stopped at my parents place for dinner. Mum made us her Italian beef with potatoes, and a delicious lemon cream dessert (I ate it too quickly to take a photo).
Friday: Baked potatoes topped with cheese and bacon.
Saturday: Beef curry with rice and papadams. The sauce was thick with spices, lentils, onions, garlic and chickpeas.
Sunday: Shepherds pie.
Baking wise, Rob made some rye baguettes and I made a cherry, almond and coconut slice from the Primrose Bakery cookbook. The slice hasn't lasted long, the container is nearly empty!
What have you been cooking recently?

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We spent a happy afternoon on Saturday planting out my spring bulbs, carefully lining the paths with the tulips, and the ranunculus and anemones are spread randomly around the triangular beds. Now I just have to wait to see them pop up.
Yesterday after cleaning the hut, we realised that we were free to do anything, as the garden didn't need any further attention. It was an unusual feeling. We decided to go find some plants for Rob's botany practical, he wanted something new. So we grabbed the dogs and headed south. We didn't go far. stopping at Trial Bay. The dogs were super keen, after being cooped up all week because of the weather. Once off their leads they ran around on the rocky beach, sniffing seaweed, and cheekily looking over their shoulder to see if we approved as they waded into the water. I made a pathetic attempt at only letting them go in up to their legs, but as you can see that didn't work.
Rob walked at the back, taking photos of the plants, while I went ahead, determined to get to a jetty that I could see at the point. The rocks were beautiful colours, one even a bright aqua colour. Others were covered in bright yellow and orange lichen. I got to the jetty with two dogs hot on my heels, it was a bit rickety, but I encouraged them to walk along it, so I could take some photos. Those brave dogs, they ran up and down the jetty and looked back to where Rob was wandering along.
Once he got there I think they both wanted to show off a bit, Nigella spied a submerged branch and she swam out to get it, Claudia (who isn't as keen on swimming) even followed her out there. The water was so clear (and must have been freezing) but Nigella loved swimming around us out on the jetty even swimming under it. From our highpoint on the jetty, we were able to see her cute legs purposefully swimming under the surface. Nigella has hip dysplasia, so can't actually run very well anymore, but you could tell she was so happy to be swimming so freely in the water.
We could see a misty grey cloud coming so high tailed it back to the car. But it was a lovely way to spend the afternoon.
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Photo collage from my iPhone. Some tweaked in Instagram.
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These last three taken by Rob with the real camera.

Monday, April 23, 2012

Monday's Menu {roasted pumpkin soup}

We had a very quiet hut weekend, just the way we like it. We slept in, walked the dogs around the block, Rob made another 3 vegetable garden beds. I baked some lemon cupcakes to take to my mother's Tupperware party, and got away without having to host a party!  We baked Nigella's Schnecken on Sunday for a late brunch. They were seriously sweet, sticky and nutty. Perfect with a cup of tea, but we couldn't eat again until dinner.

Our menu was pretty simple this week a lot of comfort food.
Monday: Chicken and roast vegetable risotto. (Using up the leftovers from the roast chicken dinner the day before)
Tuesday and Wednesday; We had chicken and vegetable soup both nights, (our roast chicken was economical indeed feeding us for 4 dinners and a lunch).
Thursday: Vegetable and chorizo frittata.
Friday: Spaghetti and meatballs (recipe for the meatballs here).
Saturday: I'd been out to an afternoon tea, so wasn't very hungry, so we had baked potatoes.
Sunday: Roasted pumpkin and sweet potato soup - a few of my Instagram followers requested the recipe, so scroll down below if you'd like to read it.

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Roasted Pumpkin and Sweet potato soup with potato and speck garnish.

I hesitate to call this a recipe. But it was very tasty. Amounts are approximate and fed just the two of us.

1 sweet potato
1 decent sized wedge of pumpkin
4 potatoes (we used Dutch creams)
Olive oil

1 onion
200g speck (or bacon)
vegetable stock (we cheated and used Marigold Swiss Vegetable bouillon powder and boiling water)
Parsley

Peel and slice the sweet potato and pumpkin into even chunks.
Scrub the potatoes clean. Place the pumpkin and sweet potato on a tray, drizzle with a little oil, place the potatoes on a tray to bake (without oil).
Bake in a 200degC oven until soft.
(We did this the day before, and so popped them in the fridge once they had cooled. But you could just keep going).
Sweat the chopped onion in some more oil in a medium saucepan over a low heat, once softened add the pumpkin and sweet potato, and top up with vegetable stock. Bring to the boil then reduce heat to a simmer for 30 minutes. Taste for seasoning, and adjust if necessary.
Meanwhile heat a little oil in a fry pan and fry the chopped up speck or bacon til cooked and crispy, add the cubed baked potato (with skin on) and fry until nicely browned.
Use a stick blender to blend the soup, ours was still a bit chunky, but if you'd prefer a smooth soup blitz to your heart's desire!
Pour into bowls, top with the potato and speck and some chopped parsley and pepper.

Enjoy.

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