Well……… it’s got to Thursday very quickly over here in Team Pugh’s small patch of the world. How’s everyone enjoying the rain?? We’ve done a few shops this week as we needed various bits and bobs and all three times we have got wet! Oh well we still wouldn’t swap our shopping life.
So first things first our shopping:
A total of £53.49 – A very good job we are no longer subject to our official year rules. A lovely gathering of food and still not a supermarket in sight. Becksie did have a dream about going in to Aldi which was slightly weird but we promise we still haven’t been.
So now you’re up to speed on all things shopping it’s nearly time to discuss Thursday night’s tea. We get loads of requests from our lovely readers asking what meals we make with our shopping so we hope this weekly post is going some way to answering that but just in case you want to know more………..
Tuesday night’s tea was a Chinese inspired pork dish with rice and AMAZING coconut steamed dumplings. This is a Jamie Oliver recipe and it is AWESOME! One tin of coconut milk in a bowl, pinch of salt and then fill the empty tin twice with self raising flour. Mix to form a dough – you may need to add a little more flour. Knead the dough gently then divide into buns and place in muffin cases, rest for five then steam in a vegetable steamer (or similar type event) for about 20 minutes.
Wednesday night tea was a vegetable pasta bake……. we meant to take photos but had eaten it before we remembered!
And finally Thursday night tea number 4:
Slow cooked lamb stew, Jacket potatoes (cooked by Da in a tin in his bonfire at work) and buttery leeks.
Add stewing lamb and roughly chopped carrots, parsnip and beetroot – fry for a few more minutes. We then added half a bottle of a (very) strong Belgian beer, a tablespoon of homemade blackcurrant jam, salt and pepper, a further small glug of smoked oil, gravy granules and then hot water to make sure everything was covered.
Add a handful of red lentils – these cook away but thicken the sauce.
Pudding was orange and cardamon rice pudding with melted chocolate on the top. We used 1 cup of pudding rice, 2 cups of milk, about 30 grams of sugar, 3 cardamon pods, and the zest and juice of an orange, with a dash of cream to finish. This is so easy and cooks alongside the stew (about 40 mins on 170c).