This weeks ingredient is eggs another real staple here both for savoury dishes and in baking particularly if I make that Opera Cake again ! One of our staple quick lunches is poached eggs on toast or muffins if we have them, in fact I may well be tempted to do
Eggs Benedict for breakfast this coming weekend as we haven't had it in ages.
One of our close friends is however allergic to them thought she can eat baked products such as cakes that have them for some reasons. She is the same one who can't eat tomatoes and she had her baby four weeks early by emergency c-section on Friday at the same time as her father in law's funeral!!. She should be out of hospital soon though the little one is still being monitored so i am hoping to get some baking done to take over when she gets out. Oh and the builders start replacing her kitchen on Wednesday, they had hoped to get it done before the little one was born!!
The Gluten Free Menu swap is being hosted by
Asparagus Thin this week and she is doing a very nice sounding menu including a French day with Apple, Artichoke and lentil salad and Chestnut-Onion Tart with roasted root veggies. I was just thinking I fancy a Pue Lentil salad so that probably influences my view :)
Monday - Fish fingers, chips, sweetcorn and peas by special request of the Small.
Tuesday - Spinach and ricotta (or cream cheese) lasarna
Wednesday - Gammon, fried or poached eggs, new potatoes, pineapple and something green
Thursday - Tomato and eggs (a real staple dish one which we have regularly and I have written up properly below)
Friday - Salad platter with boiled eggs, cheese, carrot, cucumber, tomatoes, and any other raw vegs that look nice.
Tomato and Eggs(I think this is originally from a weight watchers book but we have made it in my family for years as a real simple, filling meal)
serves 3
2 tins of chopped tomatoes
large onion
pepper (optional)
salt and pepper
6 eggs
some cheese
Need to cook in a deep sided frying pan preferably with a lid.
Finely chop the onion and peppers if using, fry off to soften then add tomatoes then cook gently till very thick. Once the sauce is thick break the eggs on top round the edges of the pan so they are evenly spaced. Put the lid on and cook till eggs solidify, then grate over cheese and cook just long enough to melt cheese. Serve 2 eggs per person.
This recipe is easy to extend to 4 or even 5 people by adding more eggs or serve one egg per person but serve with extra veg,
I forgot one very important thing when I posted my menu.. Tuesday being Pancake Day !!. How could I forget one of my favourite culinary connected celebrations?
Wait till the top side is basically dry and shake the pan to loosen the pancake then either flip with a spatula or more traditionally flip it by flicking the pan upwards to make the pancake jump out the pan, flip over and catch it with the pan.. this can get very silly and end with lots of messed up pancakes :)
Let the second side cook till it is colouring.
Put on a plate add any filling be that sugar and lemon juice or chocolate and cream or indeed anything else then roll up into a tube..
My first ever waffles !
The soup last week was just as nice as i remembered it. The picture is of my lunch one day, the last of the stock and chicken with a pre-cooked potato, skin and all, chopped up, with some kale and orange pepper just cooked in the soup as it was warmed up.. really nice on a cold day.
Mediterranean meatloaf from last week, very yummy!!
Sorry about the funny colours it was late at night and I didn't have the time or brain power to get a better pic.
Meanwhile in a heavy based pan heat the remaining basic oil and sesame oil. When really hot add the mush left in the strainer from earlier, add turmeric, stir and cook over a low heat, covered, stirring regularly. Cook till smell has mellowed and onions are transparent. you want all the water content to evaporate and the paste to turn red-brown with oil showing round the edges which takes about 25 mins. Add a bit of water if needed to stop it sticking. Halfway through spoon some oil from the meat pan into the paste.
When both are cooked combine and keep cooking till there is no liquid and the oil separates out again.
This picture is of the three main stages. Cauliflower and broccoli which we steam or boil till just soft. various vegs and bits fried off including this time leek, peppers and some left over gammon though we don't always add meat. 
Finally a cheese sauce made from GF flour, butter, milk, a little mustard powder and grated cheese. I can't give amounts as we just make it by eye but as long as it is thicker than milk ad still thin enough to pour pretty much any consistancy of sauce works.
