Joined: 23 Oct 2006 Posts: 3762 Location: South East, England
Thanks: 25
Thanked:11
Meal Idea For Me Please! Posted: 05-29-07 10:40am
I feel like i've been neglecting Dom abit
during this pregnancy so i want to make it
up to him by cooking him dinner sometime
this week but i have no idea what to make
him! I don't eat meat but i do eat fish
now because the midwife advised me to eat
a few portions a week because i was very
weak etc in early pregnancy so it could be
a fish kinda meal. I'm just really stuck
because we have no cook books at all
because whenever me or mum cook we make
recipes up but my mind's blank!
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Kia
Supporter
Joined: 23 Jun 2004 Posts: 6594 Location: Planet Tampaxia,
Posted: 05-29-07 10:57am
I'm in so many recipe groups lol
what do you have to hand?
would you rather a protein packed veggie
meal instead? - my mom is vegetarian so
I've a stash of non meat dish recipes too
lol.
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Dannzibelle
Supporter
Joined: 23 Oct 2006 Posts: 3762 Location: South East, England
Thanks: 25
Thanked:11
Posted: 05-29-07 14:03pm
Hmm i'm not sure what i want really kia,
just something that's a bit special and
not the everyday meal so that it shows i
made an effort for him. Something
different that is a bit naughty because my
mum has me on food that is highly
nutritious but get's a little boring after
nearly 40 weeks of it
Urrm as for what i have to hand i'll go
out to tesco and buy everythig i need for
it because we don't have alot other than
the basics here atm because my mum's bust
with the dog, work and my sister's wedding
at the moment
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Kia
Supporter
Joined: 23 Jun 2004 Posts: 6594 Location: Planet Tampaxia,
Posted: 05-29-07 14:16pm
how about something like
roasted veg on polenta to start
main course of carrot and riccota
canneloni with a large field mushroom
stuffed with cheesy parsnip and swede
and a desert of honey & lime glazed
fruit pyramids or light blueberry trifle
recipes to follow...
***edit to add***
you might need to alter the quantity if
it's just the two of you.
Last edited by Kia on 05-29-07 14:18pm; edited 1 time in total
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Kia
Supporter
Joined: 23 Jun 2004 Posts: 6594 Location: Planet Tampaxia,
Posted: 05-29-07 14:16pm
Roast Veg on polenta
350g bag polenta
150ml olive oil
2 red peppers, deseeded and cut into
quarters
2 red onions, finely sliced
250g pack asparagus, trimmed
1 bulb garlic, cloves peeled
½ x 200g pack tofu (preferrably smoked),
sliced
15g pack basil leaves
salt and freshly ground black pepper
~~~~~~~~~~~~~~~~~~
Preheat the oven to 180 C, 350 F, gas mark
4.
Prepare the polenta according to pack
instructions. Spread the cooked polenta
onto a greased or lined tray to 1cm
thick.
Allow to cool and cut into triangles.
Oil the peppers, onions, asparagus and
garlic.
Place them onto 2 baking sheets, the
onions, on one, the peppers, asparagus and
garlic onto the other.
Place them into the preheated oven.
The onions will take about 30 minutes to
cook and the peppers, asparagus and garlic
about 20 minutes.
Remove from the oven, place to one side.
Heat a griddle pan, oil the polenta and
fry on both sides for 3-4 minutes until
well coloured.
Preheat a grill.
Place the cooked polenta triangles onto a
tray, top with vegetables and sliced tofu
and place under the grill to brown.
Serve with freshly ground black pepper,
basil leaves and dizzle with olive oil.
Last edited by Kia on 05-29-07 14:18pm; edited 1 time in total
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Kia
Supporter
Joined: 23 Jun 2004 Posts: 6594 Location: Planet Tampaxia,
Posted: 05-29-07 14:17pm
Carrot and riccota canneloni
500g carrots, peeled and cut into ½cm
slices
500g tub ricotta cheese
salt and freshly ground black pepper
12-14 tubes dried cannelloni
300g tub fresh tomato and mascarpone
sauce
300g tub four cheese sauce
40g grated parmesan
~~~~~~~~~~~~~~~~~~
Preheat the oven to 200°C, 400°F, gas
mark 6.
Boil the carrots in plenty of boiling
salted water until cooked and soft, drain
and cool, saving a cup of the cooking
liquid.
Place the cooked carrots in a food
processor with a little of the cooking
liquid, blend on full power to a coarse
paste approximately 15-20 seconds.
Place the ricotta in a bowl with the
carrot mash and mix well, season if
necessary. Using a piping bag fill the
cannelloni tubes with the mix until all
the mixture is used up.
In a 1 litre ovenproof dish take 2-3
spoons of the cold cheese sauce and spread
over the bottom of the dish, then arrange
the cannelloni side by side until full.
Gently heat both sauces in separate pans.
Pour one over half the cannelloni and then
pour the other sauce cover the remaining
half of the cannelloni. Sprinkle with
parmesan, bake for approximately 25
minutes.
Remove from the oven and serve
immediately.
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Kia
Supporter
Joined: 23 Jun 2004 Posts: 6594 Location: Planet Tampaxia,
Posted: 05-29-07 14:20pm
Field mushroom with cheesy parsnip &
swede mash
1kg swede and parsnips, peeled and cut
into 2cm pieces
3 tablespoons olive oil
5 tablespoons semi skimmed milk
125g grated red Leicester cheese
1 teaspoon black pepper
4 large field mushrooms
25g butter
~~~~~~~~~~~~~~~~~~
Bring the swede and parsnips to the boil
in a pan of water. Simmer until soft.
Drain well and mash. Pass through a sieve
for a fine texture.
Beat in 2 tablespoons of olive oil, the
milk, cheese and pepper.
Meanwhile, fry the mushrooms in the
remaining oil and butter for 4 minutes
turning once, until brown and soft in
texture.
Place on a serving dish and pile the
cheesy swede and parsnip on top.
Serve immediately.
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Kia
Supporter
Joined: 23 Jun 2004 Posts: 6594 Location: Planet Tampaxia,
Posted: 05-29-07 14:21pm
Honey & Lime glaze fruit pyramids
For the glaze
50ml Manuka Honey
juice of half a lime
For the fruit pyramids
A pineapple
A papaya
A star fruit
A persimmon (Sharon fruit)
A kiwi fruit
A punnet of raspberries
~~~~~~~~~~~~~~~~~~
Peel the pineapple, papaya, kiwi and
persimmon, then cut thin (5mm thick)
slices of each of these and the star
fruit, removing the seeds from the papaya,
star fruit and persimmon.
Halve all but 4 of the raspberries.
Now build the pyramids by taking each
slice of fruit in turn, dipping it in the
glaze, allowing it to drip briefly, then
placing it in to a stack in the order –
pineapple, papaya, then a layer of halved
raspberries without glaze, starfuit,
persimmon, kiwi and finally, a whole
raspberry on top.
To finish, drip a little more glaze around
the plate and sprinkle with a few shreds
of lime zest.
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Kia
Supporter
Joined: 23 Jun 2004 Posts: 6594 Location: Planet Tampaxia,
Posted: 05-29-07 14:22pm
Light blueberry trifle
100g sponge fingers
250ml orange juice
150g pack blueberries
500ml carton Be Good To Yourself
Greek-style natural yogurt
zest of 1 orange
75g icing sugar
~~~~~~~~~~~~~~~~~~
This dessert can be made in one bowl or in
individual glass dishes or tumblers. If
using glasses, break 3 sponge fingers into
the base of each. Alternatively place all
the sponge fingers into 1 large serving
bowl.
Pour a little of the orange juice over
each set of sponge fingers.
Sprinkle over some of the blueberries,
reserving a few for decoration.
In a bowl mix the yogurt with the orange
zest and icing sugar and whisk until it
thickens slightly.
Divide the yogurt mixture between the
glass dishes or tumblers and spoon over
the sponge fingers and blueberriers, then
scatter over the remaining blueberries.
Chill well before serving.
Urrm as for what i have to hand i'll go
out to tesco and buy everythig i need for
it because we don't have alot other than
the basics here atm because my mum's bust
with the dog, work and my sister's wedding
at the moment