Early Autumn is upon us, and the children are going back to school.
Here are some tips to get you started as the seasons begin to change; and to help with organisation and timing for busy families.
Drawing lots of inspiriation from the wonderful italian kitchen , which
encourages seasonal eating using lots of tasty herbs and less salt.
As always on a budget of €100 per week for a family of four, purchasing the majority of ingredients
from Aldi and Lidl. Bring tasty lunches to work (which saves a small fortune!)
The shopping list is at the end of the post.
Enjoy!
Saturday
Lunch Carrot and orange soup with baguette and ham ( make enough to last for Monday)
Dinner Homemade Pizza - artichoke and chard/spinach with ricotta, salami with mozzarella and tomato
To do
3pm - Make pizza dough (supervalu now sells a great Italian 00 flour for €1.59)
Sunday
Lunch Picnic- see Picnic posting
Dinner - Seasonal lamb stew with mashed potatoes
To do
Make lamb stew in the morning.
Make carrot dip for lunch/snack at work (see carrot dip posting)
Monday
Lunch - leftover lamb stew for children/ carrot and orange soup and fruit
packed lunch - bluecheese and onion chutney sandwhiches/carrot dip with oatcakes
Dinner Lemon and bay roast chicken with green beans and couscous with fruit and yoghurt
To do
Make chicken stock with left over chicken carcass
Make double tomato sauce for tuesday evening and lasagne on friday, and prepare aubergines for bake.
Tuesday
Lunch - roast chicken sandwiches and fruit
packed lunch - Roast chicken sandwiches/carrot dip with pitta bread
Dinner - Aubergine and rigatoni bake with raspberries and yoghurt
To do
Prepare pork for wednesday - roast almonds, chop proscuitto, garlic and grate lemon.
Cook rice
Make spinach and rosemary soup
Wednesday
Lunch leftover Bake for children/ spinach and rosemary soupwith fruit
packed lunch: Blue cheese and red onion marmalade sandwiches/carrot dip
Dinner: Italian style pork stuffed with toasted almonds, proscuitto,garlic and great lemon, with rice
To do
Make pistachio pesto
120 g shelled pistachio nuts
50g fresh basil
30g fresh flat leaf parsley
200ml extra virgin olive oil
Put pistachios in a small saucepan. Cover with water, bring to a boil, and boil for 10secs.
Skin the pistachios, and put in a food processor. Add the basil and parsely to the pistachios.
Process whilst adding the oil through the funnel. place in fridge until needed
Thursday
Lunch Leftover pork/spinach and rosemary soup
Packed lunch Aldi's french Torchon ham with mustard in bread
Dinner Courgette in a pistachio pesto with spaghetti
Prepare lasagne (cook off mince, add tomato sauce and soak lasagne sheets - put in dish)
Friday
Lunch -leftover spaghetti/soup
Dinner - Lasagne al forno with salad
Shopping List
Fruit and Vegetables
4 Courgettes
2 Aubergines
Green beans
1 bag of onions
1 bag of carrots
1 Bag of potatoes
1 bag of spinach spinach
lettuce
1 jar of artichokes (Aldi - €1.59)
1 jar of Brettone onions (Aldi - antipasti section)
2 tins of plum tomatoes
tomato paste
1 bag of lemons
1 bag of bananas
1 bag of apples
Frozen raspberries (Lidl €2.99 for 500g)
Herbs and spices
Garlic
Basil
Parsley
Oregano
Rosemary
Bread
3 pans of bread
2 baguettes
wholegrain pitta bread
Dried goods
1 packet of lasagne sheets
1 packet of spaghetti
1 packet of Pistachio nuts
Plain flour/00 Italian flour if possible.
Couscous (Aldi's is good)
flaked almonds
Rigatoni pasta/penne
Scottish rough oatcakes (Lidl)
Meat
1 chicken
1 5 pack of pork
1 4 pack of lamb chops
1 packet of salami
1 packet of proscuitto
Dairy
Blue cheese
Grana Padona cheese (Lidl €2.99). Just like Parmesan, but nearly a Euro cheaper and what
all the italians use!
2 3 litres of milk
1 block of butter
1 tub of Ricotta (Aldi's is very good)
Grated Mozzarella cheese
Lidl's big tub of Greek yoghurt
Friday, August 30, 2013
Saturday, August 24, 2013
Seasonal Goodies
Creativity is very nourishing for the soul; and no better way to fulfil a need for creativity, is to cook and bake!
As well, there is nothing more warming, than a house filled with the aromas of a "baking cake".
Below are some seasonal delights, which are simple and immensely rewarding.
Bramley Apple Cake
3 Bramley apples, chopped and cored (leave skins on )
125g very soft unsalted butter
60g soft dark brown sugar
60g soft brown sugar
2 medium eggs, beaten
125g plain wholemeal flour
50g self-raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
Heat the oven to 150 degrees Centigrade (130 if fan)
Line an 18cm round cake tin with baking parchment.
Beat together the butter and sugar with an electric whish for 4-5minutes.
Beat in the eggs little by little. Sitrring well after each addition.
Fold in the flours and mixed spice with a pinch of salt, and bicarbonate of soda,
and chopped apple.
Pour into the cake tin.
Bake for 55-60 minutes.
Roasted Carrot and Garlic Dip
750g new-season carrots, roughly chopped
1 small bulb of garlic, cut in half horizontall and kept in skin
125ml extra-viring olive oil
125g plain yoghurt
1 small lemon - grated zest and juice
salt and freshly ground black pepper
1.Heat oven to 180 degrees centigrade
Toss carrots and garlic in olive oil and seasoning in a large roasting tin.
Roast for 20-30 minutes until the garlic is tender. Remove garlic - set aside to cool.
New seaon carrots may need another 10-20 minutes cooking time.
leave to cool slightly.
2. Squeeze garlic cloves out of their papery skins and add to a food processor or blend in
a bowl with handblender, with carrots and leftover oil from roasting tin.
Blend to a coarse consistency, then add the yoghurt, lemon juice and zest and blend
until almost smooth, gradually adding remaining olive oil.
Serve on Pitta toasts.
As well, there is nothing more warming, than a house filled with the aromas of a "baking cake".
Below are some seasonal delights, which are simple and immensely rewarding.
Bramley Apple Cake
3 Bramley apples, chopped and cored (leave skins on )
125g very soft unsalted butter
60g soft dark brown sugar
60g soft brown sugar
2 medium eggs, beaten
125g plain wholemeal flour
50g self-raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
Heat the oven to 150 degrees Centigrade (130 if fan)
Line an 18cm round cake tin with baking parchment.
Beat together the butter and sugar with an electric whish for 4-5minutes.
Beat in the eggs little by little. Sitrring well after each addition.
Fold in the flours and mixed spice with a pinch of salt, and bicarbonate of soda,
and chopped apple.
Pour into the cake tin.
Bake for 55-60 minutes.
Roasted Carrot and Garlic Dip
750g new-season carrots, roughly chopped
1 small bulb of garlic, cut in half horizontall and kept in skin
125ml extra-viring olive oil
125g plain yoghurt
1 small lemon - grated zest and juice
salt and freshly ground black pepper
1.Heat oven to 180 degrees centigrade
Toss carrots and garlic in olive oil and seasoning in a large roasting tin.
Roast for 20-30 minutes until the garlic is tender. Remove garlic - set aside to cool.
New seaon carrots may need another 10-20 minutes cooking time.
leave to cool slightly.
2. Squeeze garlic cloves out of their papery skins and add to a food processor or blend in
a bowl with handblender, with carrots and leftover oil from roasting tin.
Blend to a coarse consistency, then add the yoghurt, lemon juice and zest and blend
until almost smooth, gradually adding remaining olive oil.
Serve on Pitta toasts.
Tuesday, August 20, 2013
Vineyards in Burgundy
One of the best times to visit a wine region, is during the midst of Spring or in the Autumn.
Just out of winter, new life is begining to form in the vineyards or at the end of the year, as the vineyard cycle is coming to a close, before vines shut down in the winter for a well earned break; and the leaves in the vineyards and surrounding woodland are turning magnificent shades of red and orange; vignerons are tidying up the vineyards, and the aromas of bonfires cross the landscape.
There is no better place than Burgundy in eastern France to experienc this wonderful change of seasons.
Flying into to Lyon, and driving through the region over five days, ending in Chablis and flying out of Paris
gives enough time to do a thorough investigation. Beaujolais is extremely pretty, rolling countryside with beautiful Domaine houses faced with the local sandstone. Jean Paul Brun of Domaine de Terres Dorees, who is located near the village of Charnay, is one of Burgundy's supremely talented stars. The charming and rather shy Jean Paul who is the owner and winemaker, is incredibly passionate about his creations. This passion is really instilled whilst enjoying a tasting of his mouthwatering selection as he gives every possible detail about the growing season; from the harvest, to the pressing and finally onto the fermentation; which over this period of time produces the true character and style of his wines.
The wines of Terres Dorees are excellent to say the least. A more unusual wine which Jean Paul makes and which is harder to come by throughout the region in general is his Beaujolais Blanc. An incredibly classy wine with "stone fruits and balanced minerality" made from chardonnay, fermented in stainless steel and no oak ageing. These are wines to try and must be hunted down if possible!
Travelling on up to Macon, to Nicolas Maillet. Nicholas who is a jolly, man of great "bon viveur", has a small holding of land near the village of Verzy and farms using organic methods. He is passionate about the "health" of his vineyards and vines, and works incredibly hard to keep a "natural biodiversity". His Macon Village white and Verzy are excellent . The Verzy is a constant favourite "with honeyed notes and a balanced minerality", showing the true terroir. Both wines do well with some time spent in bottle. To get a taste of local life, head on down to the village pub for a slap up 3 course lunch and chat to other locals who meet here at 1pm!
Along the route de Macon and up to La Soufrandiere at Pouilly Vinzelles, there are two young mavericks busy at work; Jean Guillame and Jean Phillipe, well known as the "Bret Brothers" . They are an extremely talented and passionate pair. The name "Bret" was given by some local wine growers. The wines are fantastic to say the least. Jean Guillame and Jean Phillipe have gathered an almost cult following since they took over from their grandparents, and their wines are now enjoyed across the world. The estate was converted to organic viticulture in 2003. Many of the vines are up to 50 years of age, which give an extra added dimesion and complexity to the wines. Cuvees to look out for are: Bret Brothers "La Martine", Bret Brothers "La Soufranderie" and Bret Brothers, " Clos de Grand Peres". The wines are full bodied in style with luscious richness; when you have tasted these wines, you will most likely become a firm follower of the brothers!
Other producers to keep a close on are Stephan Aladame, a Montagny Premier Cru producer from the Cote Chalonnaise, which is arguably the most beautiful and unpoilt part of Burgundy. Rolling hills with a wonderful tapestry of mixed farming: grazing sheep, vineyards and orchards.
As well Seguinot Bordet in Chablis which is now in the 10th geneartion, producing incredibly elegant wines with grace and character. Be sure to base yourself in Beaune for a day or two and enjoy this charming town which is filled with excllent restaurants, patisseries, charcuteries, fromageries.
Burgundy is a food and wine lovers dream - you will want to return again and again!
Just out of winter, new life is begining to form in the vineyards or at the end of the year, as the vineyard cycle is coming to a close, before vines shut down in the winter for a well earned break; and the leaves in the vineyards and surrounding woodland are turning magnificent shades of red and orange; vignerons are tidying up the vineyards, and the aromas of bonfires cross the landscape.
There is no better place than Burgundy in eastern France to experienc this wonderful change of seasons.
Flying into to Lyon, and driving through the region over five days, ending in Chablis and flying out of Paris
gives enough time to do a thorough investigation. Beaujolais is extremely pretty, rolling countryside with beautiful Domaine houses faced with the local sandstone. Jean Paul Brun of Domaine de Terres Dorees, who is located near the village of Charnay, is one of Burgundy's supremely talented stars. The charming and rather shy Jean Paul who is the owner and winemaker, is incredibly passionate about his creations. This passion is really instilled whilst enjoying a tasting of his mouthwatering selection as he gives every possible detail about the growing season; from the harvest, to the pressing and finally onto the fermentation; which over this period of time produces the true character and style of his wines.
The wines of Terres Dorees are excellent to say the least. A more unusual wine which Jean Paul makes and which is harder to come by throughout the region in general is his Beaujolais Blanc. An incredibly classy wine with "stone fruits and balanced minerality" made from chardonnay, fermented in stainless steel and no oak ageing. These are wines to try and must be hunted down if possible!
Travelling on up to Macon, to Nicolas Maillet. Nicholas who is a jolly, man of great "bon viveur", has a small holding of land near the village of Verzy and farms using organic methods. He is passionate about the "health" of his vineyards and vines, and works incredibly hard to keep a "natural biodiversity". His Macon Village white and Verzy are excellent . The Verzy is a constant favourite "with honeyed notes and a balanced minerality", showing the true terroir. Both wines do well with some time spent in bottle. To get a taste of local life, head on down to the village pub for a slap up 3 course lunch and chat to other locals who meet here at 1pm!
Along the route de Macon and up to La Soufrandiere at Pouilly Vinzelles, there are two young mavericks busy at work; Jean Guillame and Jean Phillipe, well known as the "Bret Brothers" . They are an extremely talented and passionate pair. The name "Bret" was given by some local wine growers. The wines are fantastic to say the least. Jean Guillame and Jean Phillipe have gathered an almost cult following since they took over from their grandparents, and their wines are now enjoyed across the world. The estate was converted to organic viticulture in 2003. Many of the vines are up to 50 years of age, which give an extra added dimesion and complexity to the wines. Cuvees to look out for are: Bret Brothers "La Martine", Bret Brothers "La Soufranderie" and Bret Brothers, " Clos de Grand Peres". The wines are full bodied in style with luscious richness; when you have tasted these wines, you will most likely become a firm follower of the brothers!
Other producers to keep a close on are Stephan Aladame, a Montagny Premier Cru producer from the Cote Chalonnaise, which is arguably the most beautiful and unpoilt part of Burgundy. Rolling hills with a wonderful tapestry of mixed farming: grazing sheep, vineyards and orchards.
As well Seguinot Bordet in Chablis which is now in the 10th geneartion, producing incredibly elegant wines with grace and character. Be sure to base yourself in Beaune for a day or two and enjoy this charming town which is filled with excllent restaurants, patisseries, charcuteries, fromageries.
Burgundy is a food and wine lovers dream - you will want to return again and again!
Monday, August 19, 2013
A Sunday picnic and hike in the woods
Autumn is on its way; a slight hint of crispness is in the air and the leaves have just started to turn
on Horsechestnut and Beech.
Possibly the best way to pass weekends in the Autumn are to take a picnic with family or friends and head out for a hike to your local forest, up into the hills or along a bog.There will be plenty to forage along the way, so make sure you remember to bring along plenty of containers for foraging. Children simply love
this day out.You and your family will be rejuvenated for the week ahead.
Blackberry season is now upon us in Ireland and its going to a bumper!
Enjoy your picnic and spend the next couple of hours collecting blackberries for a evening
bake off on your return.
What to pack on your Autumn Picnic.
Picnic Tablecloth
Plastic cups
teaspoons
French baguette with two fillings:
Cashel Blue cheese with onion marmalade
Torchon Ham with mustard
Roasted carrot dip
Brettonne onions
Fromage Frais yoghurts
Dark Chocolate
A few Beers
Apple juice.
Parfait!
Once you get home be sure to make your Blacberry Tart, pie or jams.
Here is a great recipe from Delia Smith .
Make it on Sunday evening and enjoy on Monday and Tuesday.
http://www.deliaonline.com/recipes/type-of-dish/pastry/apple-and-blackberry-pie.html
on Horsechestnut and Beech.
Possibly the best way to pass weekends in the Autumn are to take a picnic with family or friends and head out for a hike to your local forest, up into the hills or along a bog.There will be plenty to forage along the way, so make sure you remember to bring along plenty of containers for foraging. Children simply love
this day out.You and your family will be rejuvenated for the week ahead.
Blackberry season is now upon us in Ireland and its going to a bumper!
Enjoy your picnic and spend the next couple of hours collecting blackberries for a evening
bake off on your return.
What to pack on your Autumn Picnic.
Picnic Tablecloth
Plastic cups
teaspoons
French baguette with two fillings:
Cashel Blue cheese with onion marmalade
Torchon Ham with mustard
Roasted carrot dip
Brettonne onions
Fromage Frais yoghurts
Dark Chocolate
A few Beers
Apple juice.
Parfait!
Once you get home be sure to make your Blacberry Tart, pie or jams.
Here is a great recipe from Delia Smith .
Make it on Sunday evening and enjoy on Monday and Tuesday.
http://www.deliaonline.com/recipes/type-of-dish/pastry/apple-and-blackberry-pie.html
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