The weekly menu

Posted on May 5, 2013 by PinkPolkaDotFood — 4 Comments ↓
Vintage_Badges_Vol_pinkpolka


It is Sunday and time for the weekly menu! If you find anything on this week’s menu that you do not like, simply replace it with a dish from one of the previous weekly menus.

I am also including a shopping list to make it very easy for you to prepare delicious meals every day of this coming week!

Monday
Vegetable stir fry with a creamy dressing

The weekly menu creamy dressing 31

Tuesday
Spicy chicken with olives served with couscous

The weekly menu pinkpolkadotan chicken 21

Wednesday
Herby seafood and tomato soup with crusty bread rolls

The weekly menu fish soup 3

Thursday
Spaghetti bolognese with tomato, cucumber and green salad

The weekly menu 363b74b1 af70 47a2 8ec5 77ed0a2f33dc11

Friday
Honey and mustard pork chops with baby marrow chips

The weekly menu honey and mustard pork chops 11

Saturday
Coq au vin with mashed potatoes

The weekly menu coqa11

Sunday
 Leg of lamb cooked in muscadel with sweet peppers, roasted potatoes and sweet baby carrots

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Dessert of the week
Apricot jam pudding

The weekly menu apricot jam pud 5a

Something to spoil your family with
Chocolate biscuits (for Mother’s day)

The weekly menu happy easter 6

Shopping List

I am not including general ingredients like salt, pepper, oil, cake flour, milk, bread, sugar, eggs and butter to the Shopping List.

Make sure you have:

·         Olive Oil

·         Fish or chicken stock

·         Vegetable stock

·         Cake flour

·         Butter

·         Sunflower oil

·         Eggs

·         Bicarbonate of soda

·         Castor sugar

·         Vanilla essence

 

Meat

·         500g white fish

·         250g calamari steaks

·         12 prawns

·         18 half shell mussels

·         8 chicken thighs

·         12 chicken pieces (6 thighs and 6 drumsticks)

·         250g bacon

·         800g beef mince

·         6 pork chops

·         1 x 1.2kg leg of lamb

 

Dairy

·         Feta cheese

·         250g smooth plain creamed cottage cheese

·         2 x 250ml cream

 

Herbs and Spices

·         Dry oreganum

·         Cumin

·         Paprika

·         Bay leaves

·         Nutmeg

·         Driy chilli flakes

 

Other:

·         Bread rolls

·         Mayonaise

·         60g walnuts

·         3 x 410g tinned tomatoes

·         Green pitted olives

·         Couscous

·         Dry white wine

·         Spaghetti

·         Tomato paste

·         Honey

·         Whole-grain mustard

·         Soya sauce

·         Dijon mustard

·         Muscadel wine

·         Apricot jam

·         Ideal milk

·         Cocao

·         Nutella or 200g milk chocolate

 

Fruit and Vegetables: 

·         Cauliflower

·         Brocolli

·         Mange tout

·         Baby corn

·         Carrots

·         Baby marrows

·         2 x 250g Mushrooms

·         Baby onions

·         Salad leaves

·         Garlic

·         Onions

·         Leeks

·         Potatoes

·         Lemons

·         fresh dill

·         resh thyme

·         fresh oreganum

·         fresh parsley

·         fresh basil

·         fresh ginger root

·         fresh coriander leaves

·         tomatoes

·         cucumber

·         celery sticks

·         fresh rosemay

·         baby carrots

·         4 red peppers

·         4 yellow peppers

Related posts:

weekly-menuWeekly menu weekly-menuWeekly Menu Vintage_Badges_Vol_pinkpolkaThe weekly menu weekly-menu...PinkPolkaDot’s menu for a week from 4 to 10 March 2013-03-03
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Posted in Baking, Beef, Biscuits, Chicken, Desert, Lamb, Meat, Meatless Mondays, Pasta, Pork, Poultry, Sauces, Seafood, Soup, Supper, Weekly menu

Leg of lamb cooked in muscadel, served with sweet peppers

Posted on May 5, 2013 by PinkPolkaDotFood — 2 Comments ↓


This is a re-post. The original recipe can be found here!

Leg of lamb cooked in muscadel, served with sweet peppers 60124978 d79a 4ffd a888 e4d1faa118081

Print
Leg of lamb cooked in muscadel, served with sweet peppers
By: 
Recipe Type: Mains
Prep Time: 
Cook Time: 
Total Time: 

Serves: 4
 

Leg of lamb recipe
Ingredients
  • 1 x 1.2 kg leg of lamb
  • 4 garlic gloves, peeled and chopped
  • 4 sprigs of fresh Rosemary, chopped
  • 15ml Dijon mustard
  • 30ml Olive oil
  • Salt and freshly grounded pepper to taste
  • 350ml Muscadel wine
  • 4 red peppers, seeds removed and sliced into strips
  • 4 yellow peppers, seeds removed and sliced into strips
  • 45g butter, melted
  • 200ml vegetable stock
  • 15ml flour

Instructions
  1. Mix the garlic, rosemary, mustard, olive oil and 100ml of the muscadel together. Season the leg of lamb with the salt and pepper and smear the muscadel mixture over the lamb and set aside to marinade for 30 minutes.
  2. Preheat the oven to 200ºC. Place the lamb in a roasting pan, and place the sliced pepper strips around it. Pour the remaining muscadel, the melted butter and 50ml of the vegetable stock on the peppers.
  3. Roast the meat for 1 hour and 15 minutes for rare and 1 hour and 30 minutes for medium and 1 hour and 45 minutes for well done, whilst basting the meat and peppers with the sauce from time-to-time.
  4. Once cooked, remove the meat and peppers from the oven and set aside to rest for 15 minutes, whilst making the gravy.
  5. Pour the remaining pan juices into a small sauce pot. Blend the flour with a little cold water, add to the pan, and stir over low heat, for about 2 minutes. Add the rest of the stock and stir constantly until the mixture boils. Cook for 5 minutes until the mixture thickened.
  6. Serve hot.

 

Related posts:

Leg of Lamb with fennel lamb and vegetable saladWarm Lamb and vegetable salad Rack of Lamb with lemon and garlic lamb skewed on rosemary sticksLamb Sosaties
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Posted in Lamb, Meat, Supper

Spaghetti bolognese

Posted on May 5, 2013 by PinkPolkaDotFood — 2 Comments ↓


This is a re-post. The original recipe can be seen here! This is my MiL’s recipe and I have been using it for years!

Spaghetti bolognese 363b74b1 af70 47a2 8ec5 77ed0a2f33dc1

Aromatic Oil for Pasta:

Ingredients:

60ml olive oil

60ml butter

freshly grounded black pepper

freshly grounded Nutmeg

Heat the above together on slow heat for 5 minutes.

 

 

Print
Spaghetti bolognaise
By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 

Serves: 6
 

A recipe for spaghetti bolognaise with an aromatic oil
Ingredients
  • 500g cooked spaghetti mixed with the aromatic oil
  • 1 onion, peeled and chopped
  • 60ml olive oil
  • 30ml butter
  • 3 celery sticks, chopped
  • 800g beef mince
  • 30ml tomato paste
  • 4 carrots, peeled and grated
  • 180ml dry white wine
  • salt and pepper
  • 200ml hot beef extract
  • 200ml fresh cream
  • grated nutmeg
  • 12 fresh basil leaves, chopped

Instructions
  1. Fry the onion in the oil, until soft. Add the butter and celery and fry for another 2 minutes (low heat). Remove with a slotted spoon.
  2. Fry beef mince on high heat until browned. Reduce heat.
  3. Add tomato paste and mix. Add onion, celery and carrots. Add white wine and cook till reduced.
  4. Season with salt and pepper. Add beef stock and simmer for 30 minutes.
  5. Add cream, nutmeg and basil and heat through.
  6. Serve with spaghetti.

Related posts:

dikrib-1Buffalo Beef Ribs, without Buffalo Canneloni with a meatloaf filling, topped with a tomato sauce Buttery potato mash with Boeuf Bourguignon aka Beef Burgundy MIM 9: Double tomato Mussel stew!
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Posted in Beef, Meat, Pasta, Supper

Boerewors and Corn muffins

Posted on May 3, 2013 by PinkPolkaDotFood — 4 Comments ↓
muffins


It is weekend and in South Africa it is normally time to light the fire and have a braai. One thing that features often on a South African braai is boerewors. I made these muffins with some left-over boerewors, but any sausage will be a nice surprise in the muffins. I am going to try pork bangers and chorizo the next time!

Something else South Africans serve with a braai is pap (cornmeal porridge). These Boerewors and Corn muffins are pap and boerewors in a muffin!

It is great for breakfast time or school lunch boxes. I made six large ones, but for children the smaller muffins will be better.

Boerewors and Corn muffins boerewors and corn muffins 2

Print
Boerewors and Corn muffins
By: 
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 

Serves: 6
 

A recipe for a corn muffin with a boerewors surprise
Ingredients
  • 125g cake flour
  • 15ml baking powder
  • 2.5ml salt
  • 170g maize meal
  • 15ml sugar
  • 1 egg
  • 60g butter, melted
  • 125ml milk
  • 1 x 410g sweetcorn
  • 200g cooked boerewors

Instructions
  1. Pre-heat the oven to 200⁰C. Grease a muffin tin.
  2. Sift the cake flour, baking powder and salt together. Add the maize meal and sugar and stir together.
  3. Whisk the egg, butter, milk and sweetcorn together and add to the dry ingredients. Mix lightly.
  4. Spoon half the batter into the muffin tins. Cut the sausage into 6 or 12 pieces, depending on the size of your muffin tins and place a piece onto the batter in the muffin pans. Top with the remaining batter.
  5. Bake for approximately 20 minutes until the muffins are slightly brown and cooked through.

Boerewors and Corn muffins boerwors and corn muffins 3b

Related posts:

Bacon, cheese and peppadew muffin recipeBacon, Cheese and Peppadew Muffins Chocolate and dried Turkish apricot muffins couscous with chickpeas. saladSide dishes for the braai, Part 2: Couscous with chickpeas and corn Milktart: still a favourite?
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Posted in Baking, Breakfast

Mushroom stew

Posted on April 28, 2013 by PinkPolkaDotFood — 5 Comments ↓
mushroom stew


It is supposed to be autumn in Cape Town, but it is so hot it feels like summer! I have been cooking a lot of stews and curries during the cooler days, but with the summery weather it somehow did not feel “right” to post dishes that are supposed to be eaten in colder weather! I, however, love the sunny and hot weather.

Mushroom stew mushroom stew 3

We went to the Cheese and Wine festival on Friday, 26 April 2013. The Cheese Festival is one of the highlights on my culinary calendar, every year. As usual Nataniël was first on our list to watch!

Mushroom stew SAM 1509

We were informed that Jenny Morris’s show was delayed for half an hour and eventually missed her but we saw Herman Lensing with Brumilda van Rensburg. We loved Vicky de Beer who demonstrated loads of delicious recipes using cheese.

Mushroom stew SAM 1513

 I enjoyed this year’s festival a lot, since I assisted Nina Timm of my Easy Cooking with Barry Gerber from the blog Cape Cook with her cooking demonstration. The food she made was out of this world, especially the pork fillet stuffed with blue cheese and onion relish and topped with a blue cheese sauce.

Mushroom stew SAM 1516

Nina mentioned one thing that is particularly true about food blogging. One person in a food blogger’s household always gets to eat beautifully styled, but cold food, since a food blogger must always first take photos of his/her food.  Since I am working almost the whole day I am finding it extremely difficult to take good quality photos, since it gets dark so early now in Cape Town. Sometimes I try to keep some food to take pics the next day, but I personally thing that bredies and stews looks far better when taken as a whole and not dished up on a plate!

I am sharing this mushroom stew with you, which is a great vegetarian dish. Serve it with pasta, rice or couscous.

Mushroom stew mushroom stew 5

 

Print
Mushroom stew
By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 

Serves: 4
 

A recipe for a vegetarian mushroom stew
Ingredients
  • 20g dry shitake mushrooms
  • 80ml boiling water
  • 15ml olive oil
  • 5ml butter
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 350g portabellini mushrooms, chopped
  • 150g mixed exotic mushrooms (or use 500g Portabellini mushrooms), chopped
  • 125ml dry white wine
  • 1 x 410g can whole peeled tomatoes
  • 30g tomato paste
  • 15ml brown sugar
  • 30ml chopped fresh basil leaves
  • 15ml fresh chopped oreganum leaves
  • 1 bay leaf
  • 1 fresh rosemary sprig
  • black pepper
  • 80ml sour cream

Instructions
  1. Place the dried shitaki mushrooms in a small heatproof dish and add the boiling water. Stand for 20 minutes and drain, but reserve the liquid. Chop the mushrooms and keep aside.
  2. Heat the oil and butter in a heavy based pot and fry the onions until soft. Add the garlic and chopped fresh mushrooms and stir fry until the mushrooms are turning brown.
  3. Add the wine and heat until it starts to boil. Add the tinned tomatoes, tomato paste, brown sugar and herbs. Season with the black pepper and add the shitake mushrooms with the reserved liquid. Bring to the boil.
  4. Reduce the heat and simmer on low for an hour. Discard the bay leaf and rosemary sprig. Add the sour cream and heat through. Serve with crusty bread or rice or any other starch of your choice.

 

Related posts:

Mushroom Pot pies for Meatless Mondays Homemade lasagne with exotic mushroom sauce Mushroom and Lemon Risotto for Meatless Mondays Kingklip with a mushroom crust for Father’s day
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Posted in Festivals and Markets, Meatless Mondays, One-Pot Meal, Supper, Vegetarian
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