Meal planning - against the odds! W/c 26.7.11

I refuse to stop meal planning!  To be honest, I wouldn't know what to get from the shops if I stopped planning our meals.  I'd be wandering around like a little lost sheep.

Since I put the meal plan together on Monday, and before I've even had a chance to talk about it here, it has changed three times.  Firstly because we didn't get the car back from the mechanic until the following day so had to move the shopping because of it, secondly, because it suddenly dawned on me that it's my birthday on Saturday and we're meeting my Parents for lunch on Sunday and thirdly, because the boys had such huge burgers for lunch on Wednesday, that we just had sandwiches for dinner!


Ah well, onwards and upwards - and fingers crossed that it stays put as a plan, now.

Oh!  I've an interesting new routine where the meal planning is concerned.  Because Son & heir is becoming increasingly difficult (for which, read picky) to cook for, hubby had a Baldrick moment and came up with a cunning plan.

Under this cunning plan, Tuesdays have been declared as "pizza day", in that Son & heir has pizza (which is the meal he asks for whenever I ask for input into the meal planning) - and hubby and I have whatever we want.  Which, of course, opens the door for us to have things which otherwise would be rejected - like the mushroom risotto and stir fries.

Did someone mention stir fry?  Picture c/o Virgin Media

So, here's how this week is looking :

Tues : Pizza & Baked Camembert with french bread, tomatoes, olives & asparagus

Weds : Sandwiches

Thurs : Sausage casserole

Fri : "Kentish Tart" & salad

Sat : Roast Lamb, roast potatoes & parsnips, peas & carrots, Yorkshire puddings

Sun : Lunch out with my parents

Mon : Tuna Pasta Bake.

As today is now Wednesday, we had the Baked Camembert last night.  I think that all there is to say, at this stage, is that I'll be blogging it right after this.  Oh, and if EVER you get the chance to either have or to do Baked Camembert, have it and do it.  This is one of those "things to do before you die" recipes.  'Nuff said.

Oh!  I must tell you - the Stromboli.  I can give it correct billing now, as I've re-discovered the website that it came from : The Keenan Cookbook.  (Thanks, Chris!).  Do go along and have a look (and sign up for the newsletter, too!) at the original Stromboli that caught my attention.   I dare say you'll be able to understand its attraction!

So anyway, Thursday sees Hubby making one of his awesome Sausage Casseroles.  He's not made one in ages and neither of us can understand why not, as they are munchy gorgeousness.  If you add into the equation the fact that he'll be using our lovely butcher's sausages, we're ready for a cracking dinner, that night!

Friday evening's dinner is an interesting one.  Hubby can remember his Mum making a "Kentish Pie" (or tart) which was egg-based like a quiche, but less custardy (so no cream).  It had bacon, cheddar cheese (surely it should have been a Kent-based cheese? ~shrug~ I guess it's not my memory we're trying to re-create here!) and diced apple.  I can't seem to find a recipe that matches that description, so I'm going to have a crack at creating one and we'll see how close it gets.  If anyone reading this recognises the description and can point me in the direction of a recipe, do let me know!

Saturday is my birthday (wheee! 21 again!) and as is our family tradition, you get to choose whatever you want for your dinner that night.  I have been lusting after a leg of lamb (I suppose that'll take care of the little lost one, above!) with vinegary mint sauce, roast potatoes, roast parsnips and onion sauce, since God was a boy.  So I'm hoping we can get a lovely leg of lamb from the butcher without having to get a mortgage and will cook it long and slow.  Dear hubby has volunteered to cook the rest of the roast, so I'm looking forward to it already.

I don't need to worry about a dinner for Sunday, as we'll be meeting my Parents for lunch at The Woolpack, Sopley.  Apparently they have been there a number of times and approve of the place and looking at the menu online it looks lovely.  So we should have a good lunch and it will be lovely to see them again, of course.

After all the good eating that seems to be on the cards for the weekend, Monday brings a return to easy-going, "normal" food with a good old Tuna Pasta Bake.  Now, if we get that far without a change to the programme, I'll be amazed.


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Cheese Scones

Surely, everyone loves a cheese scone?

Mind you, I wouldn't be surprised if there were some out there who aren't enamoured of them largely because the cheese scones you get from the supermarket and even - horrors! - from the baker, are a pale impersonation of a true cheese scone. You see, they should be cheesy. Yes, I know that sounds like a no-brainer. Cheese scone = cheesy flavour. Well yes, you would think so, but so many of the commercially produced cheese scones have cheese on top and are just plain scones inside.

Now these cheese scones are cheesy! Oh yes, and with a slight hint of warmth from the mustard powder and cayenne pepper, they are completely divine. Eaten for lunch, or even just with a cup of tea, they are one of my favourite things in the whole wide world - and I don't make them. Nope, they are all hubby's own work. Clever, clever chap!

Cooks notes : Try as far as possible to use a light touch when mixing the ingredients and take care not to overwork the dough. If you don't have three cheeses on hand then just use any cheddar type or sharp cheese you have available. The more flavour your cheese has, the better your scones will be. I strongly recommend that mild cheeses should not be used!

CHEESE SCONES (makes 6)

Ingredients :

300g self raising flour
a quarter of a teaspoon of salt
half a teaspoon of mustard powder
half a teaspoon of cayenne pepper
60g salted butter
40g grated red Leicester cheese
40g grated mature Cheddar cheese
20g very finely grated Grana Padano or Parmesan cheese
130ml milk,

Method :

Heat oven to 220 degrees C (200 deg fan) and line a baking tray with baking parchment.

Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.

Gently mix the cheeses together taking care not to form clumps. Adding a sprinkle of flour can help to prevent the cheese strands from sticking together.

Cut the butter into small pieces and add it to the flour mix. It is important that the butter comes straight from the fridge. This is crucial to prevent the dough from being overworked, becoming tough and preventing a good rise.

Rub the butter into the flour mix with your fingertips until the mixture resembles very fine breadcrumbs. Stir in the grated cheeses, reserving a little for sprinkling onto the tops of the scones prior to baking.

Add the milk gradually, stirring well with a knife until the mixture begins to stick together.

With your hands, knead the mixture gently and only enough to form a soft smooth dough.

On a floured surface flatten or roll the dough to about 2 to 3 cm thick. Obviously, the number of scones produced will depend on the size of your cutter. I use a 6 cm round, fluted cutter for medium sized or a 7.5 cm cutter for large ones. Try to cut your dough in a straight downward motion, this will help the scones rise evenly.

Once cut, place the scones on the baking tray. Brush the tops with milk and sprinkle the reserved cheese on top. A little grind of fresh black pepper and/or sea salt can also help but use sparingly.

Cook for about 10-15 mins until golden. Cool before serving, although warm (not hot) from the oven is delicious with fresh butter.

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