Still Winter Menu

Tuesday ~ Paella
Wednesday ~ Paella
Thursday ~ Life Saving Lentil Soup
Friday ~ Spiced Beef Rice Noodles
Saturday ~ Sausage Stroganoff
Sunday ~ Chicken Souvlaki
Monday ~ Pies & Chips
Tuesday ~ Hot Dogs
Wednesday ~ Pizza
Thursday ~ Cantonese Chicken Chow Mein 
Friday ~ Asian Greens with Crispy Noodle Salad & Chicken
idea not following recipe using mint idea from char sui chicken wraps and possible dressing
mixed with Lite n Easy idea and taco salad for veg instructions or Original Crispy Noodle Salad for dressing
chicken, corn, cucumber, red onion, carrot, cabbage, noodles,  no nuts or shallots ingredients
Saturday ~ Hot & Sour Chicken Mince
Sunday ~ Butter Chicken Wraps
Monday ~ Chicken Alfredo & Corn
Tuesday ~ Italian Pork Sausage Ragu
Wednesday ~ Italian Pork Sausages & Bean Salad
Thursday ~ Pork Mince Pork & Feta Quesadillas
Friday ~ Corn & Lamb Bake with Tomato uses Lamb Mince
Saturday ~ Sausage & Pumpkin Lentils uses Thick Beef Sausages
Sunday ~ Left over Chicken Salad

Still Cold Menu

I have been inspired by Janella on her fb posts to have some miso again.  I don't really want to, but I am not all that into meat either.  I know if I eat too much meat and cheese I will put on weight again.  I have been enjoying our shop having both pork and chicken schnitzel though.   I went to the other shop and found they have some lovely food items, and brought home some bacon bones and smoked cheese for a snack.

Tuesday ~ Broad Bean, Bacon & Spinach Risotto
Wednesday ~ Tuna, Leek & Pumpkin Quiche
Thursday ~ Pies & Chips
Friday ~ frozen pizza
Saturday ~ Pea & Ham Soup with Kranskys
Sunday ~ Stir-fry Sausages
Monday ~ Taco Salad
Tuesday ~ Bacon Bone Lentil Soup
Wednesday ~ Miso Pumpkin Soup
Thursday ~ New Sausage Stroganoff
Friday ~ Miso Vege Patties
Saturday ~ Lentil & Chorizo Soup
Sunday ~ Zucchini, Pea & Mint Spaghetti
Monday ~ Spiced Beef Rice Noodles (uses mince)
Tuesday ~ Bolognaise
Wednesday ~ Salmon Pasta

Menu

Wednesday ~ Chicken Schnitzel
Thursday ~
Friday ~ Honey Soy Chicken with Pumpkin, Potato & Beans
Saturday ~ Beef, Potato & Pumpkin Bake
Sunday ~ Chow Mein
Monday ~ Chicken Fillets
Tuesday ~ Pumpkin Noodles (updated link)

Dead of Winter Menu

Tuesday ~ Butter Chicken Wraps
Wednesday ~ Easy Chicken Chow Mein
Thursday ~ Chicken, Fennel & Lemon Fettucine
Friday ~ Spinach & Feta Bolognaise 
Saturday ~ Penne with Spicy Sausage (uses chorizo)
Sunday ~ Chicken Souvlaki 
Monday ~ Beef Nachos
Tuesday ~ Creamy Salmon Macaroni Cheese 
Wednesday ~ Taco Salad
Thursday ~ Char Sui Chicken Wraps
Friday ~ Pumpkin
Saturday ~ Fettucine Carbonara

Back to Normal Menu

Tuesday ~ Korma Chicken
Wednesday ~ Spaghetti Bolognaise
Thursday ~ Chicken Schnitzel & Noodle Salad
Friday ~ Pork Schnitzel with German Potato Salad
Saturday ~ Chicken Mince Butter Chicken Wraps
Sunday ~ Pork Sausages Warm Cottage Salad
Monday ~ Chicken Burgers using Chicken Breast Fillet
Tuesday ~ Chorizo x4 Warm Chorizo Potato Salad

Interesting recipes:
Chicken & Camenbert Sub

Small Household Menu

Wednesday ~ Apricot Chicken
Thursday ~ Sausages & Vegetables
Friday ~ Chorizo & Chickpea Stew
Saturday ~ Pork Schnitzel Parmiagiana
Sunday ~ Butter Chicken Wraps
Monday ~ Honey Soy Chicken with Pumpkin & Potato

Peking Chicken Pancakes, or Chicken Wombok Wraps

Peking chicken pancakes Ingredients 3 cups plain flour plus extra for dusting (sr will work ok) 1 ½ cup boiling water 1 tbs sesame oil 1/3 cup (80ml) hoisin sauce 1/3 wombuk cut thinly 160g of chicken breast cut thinly 1 red capsicum, thinly sliced 5 spring onions, thinly sliced Dressing 3 tablespoon rice vinegar (if not rice wine add extra sugar to taste) 2 teaspoon soy sauce 2 teaspoon brown sugar Method Sift flour into a medium heatproof bowl, with a pinch of salt. Add boiling water and combine with flour to form soft dough. Knead on lightly floured surface for about 5 minutes. Wrap in plastic and set aside for 20 minutes. Unwrap dough and knead for a further 5 minutes. Divide into 8 equal portions. Pat each portion into even-sized rounds. Brush half the rounds with sesame oil and top with remaining rounds. Roll each stack into a 20cm round. Defrost chicken, it will be still a bit frozen, slice thinly in this state and combine with Char sui sauce in a bowl, stir to coat, leave 5 to 10 mins Preheat a non-stick frying pan over low to medium heat. Cook chicken, in batches, for 3 minutes each side or until cooked through. Will brown due to Char sui sauce, this is OK. Transfer to a plate. Cover and set aside for 5 minutes, then coarsely cut up cooked chicken, place in bowl. Combine vinegar, soy sauce and sugar in a screw-top Partially cook capsicum, place in bowl. Cut up spring onions place in a bowl. Cut up wombuk place in a bowl pour vinegar/soy mix over and mix well, stir a few times before serving. Heat a medium, non-stick frying pan over high heat. Dry fry pancakes for 45 seconds, or until starting to go brown in places. Flip and cook for a further 30 seconds. Pancakes should be lightly browned, but still pliable. Place cooked pattie on plate, spread wombuk, cooked chicken, spring onions and cooked capsicum in a rough line, roll up.

School Holiday Menu

Tuesday ~ Paella
Wednesday ~ Bowtie Pasta with bacon, Peas & Feta
Thursday ~ Chargrilled Vegetable Savoury mince
Friday ~ Chicken Schnitzel and Rice Herb Salad

Saturday ~ Rissoles & Potato & Beans
Sunday ~ Chicken & Chorizo Hotpot
Monday ~ Bolognaise
Tuesday ~ Baked Prosciutto Sausages

First Winter Menu

Tuesday ~
Wednesday ~ Tuna Macaroni Cheese
Thursday ~ Chorizo & Lentil Soup with Small Pasta Shells
Friday ~ Tuna & Potato Salad with Roasted Capsicum Alioli
Saturday ~ Pork Parmiagana
Sunday ~ Chorizo & Pumpkin
Monday ~ Sausage Burgers
Tuesday ~ Osso Bucco

Wednesday ~ Party Pies & Chips
Thursday ~ Osso Bucco
Friday ~ Tuna Potato Salad
Saturday ~ Pumpkin Pasta
Sunday ~ cauliflower

Vanilla Rice Pudding

Mexican Lentil Soup

Lentil and Chipotle Soup

Cooking Time 1 ½ hour
Ingredients (serves 6 -8) * 1 tablespoon olive oil * 50g butter * salt * 2 carrots, diced * 2 sticks celery, diced * 2 brown onion, chopped * 2 X 400g can diced tomatoes * 6 litre of water * 500g uncooked brown lentils. * 3 tsp chipotle tobasco sauce * 1/8 tsp chopped dried chilli * 1 ½ tsp cumin * 5 tsp chicken stock powder * 2 tsp veg stock powder * 1 bag corn chips * 100g sour cream * Extra chipotle sauce

Method 1. Put 6 litre of water plus stock powders into a pot, turn on high heat and add rinsed lentils. When boiling turn to simmer and simmer for 1 and ½ hours. 2. Heat oil in a large saucepan over medium heat. Add chopped onions the add butter, and after a while add the carrots and then the celery. Add 1 teaspoon of salt ,cumin and chilli continue to cook, stirring occasionally, for 10 minutes or until vegetables are very well cooked. 3. Add tomatoes to simmering lentils. Cover and continue to simmer. 4. Add cooked vegetables to simmering lentils and tomatoes. Can take lid off pot if too watery. 5. .Serve with sour cream on soup with a sprinkling of chipotle on sour cream. 6. Eat soup with corn chips, either sprinkled on top or dip chip into soup and sour cream.

Last Days of Autumn Menu

Tuesday ~ Lamb Bredie (uses chops)
Wednesday ~ Red Lentil Dhal with Carrot & Sweet Potato
Thursday ~ Sausage Casserole
Friday ~ left-overs
Saturday ~ Felafel with Carrot Salad and Green Tahini
(uses packet felafel with modifications as per recipe)
Sunday ~ Paella
Monday ~ Roast Vegetable Tostadas
Tuesday ~ Spaghetti Bolognaise
Wednesday ~ Pies, Peas & Potatoes
Thursday ~ Rissoles, and vegetables
Friday ~ Fettucine Carbonara
Saturday ~ mince
Sunday ~ Simple Sweet & Sour Chicken
Monday ~ Casarecce Arabiatta (uses rocket)

Ham Reuben Sandwiches

Seafood Chowder
Moroccan Raw Carrot Salad
Creamy Chicken & Pumpkin Pasta

Interesting recipes:
Feta & Lemon Stuffed Chicken Breasts with Mash
Pork Tostadas
Roast Vegetable Tostadas
Breakfast Tostada (uses polish sausage)
Knackwurst or Bratwurst Potato Salad