I thought I would post a monthly (hopefully) blog post about the meals we have been eating. I always get asked for recipes on Instagram but always think what we eat isn’t all that exciting, we do repeat meals we love, so a monthly installment seemed more achievable than weekly.
I have been taking some inspiration this month from both @the_organisedmum (website here) and also Eat Well for Less, a programme that my little 7 year old oddly loves, and whilst he was watching it I spotted some good recipes. After further research I discovered there were some recipe books to accompany the series and I ordered them from my local library and one has arrived this week.
In the holidays I always think we can manage more intricate meals, but in reality often we are out all day so it’s not possible. Evenings are always a time to get ahead during term time but somehow at the moment evenings seem busy too!
I’ve been reluctant to share recipes on here as my food photography is not amazing, but it is something I am working on! But in the meantime here are 3 recipes we have loved this month.
1 onion finely chopped
1 clove of garlic chopped (I whazz both in a small food processor)
500g lamb mince
50g fine breadcrumbs (also doable in the food processor)
1 tsp cumin
Squeeze of lemon juice (optional)
Mix all of the above together in a bowl (you can do it all in a food processor if you like) and shape into small kofta shapes (as shown, easier to show than explain!). Chill in the fridge for at least 30 minutes but could do this overnight if you want to get ahead!
Grill until cooked through and golden, turning every few minutes. These are also good on the BBQ.
I serve these with hummus, veg sticks and either pitta or cous cous.
Mozzerella and Pesto Chicken
Chicken breasts (one for each person eating or 1/2 for children)
1 ball of buffalo mozzerella
1 tomato chopped (optional)
This recipe was so easy I wondered if I had done something wrong. You could butterfly the chicken breasts and add the filling to the middle but I didn’t and it was so yummy and much easier!
Place the chicken into an oven proof dish and smother each breast with pesto. Season with salt and pepper if you like.
Bake in an oven at 180 degrees for 30 minutes. Grate the mozzerella and chop the tomato. After 30 minutes sprinkle 1/2 the cheese onto the chicken then add the tomato, then the other half of the cheese. You can also add chopped basil and parsley.
Put back in the oven for about 25 minutes until the cheese is golden. I served with parmentier potatoes or cous cous.
Lastly, I’m cheating slightly by sharing a breakfast recipe we love. Not directly from the board, but I adapted a recipe I found on Whole Family Rhythms.
Honey and Oat Breakfast muffins
3/4 cup oats
3/4 cup wholemeal flour
3/4 cup plain flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp bicarb
2 eggs, beaten
1/3 cup honey
1/2 cup milk
1/4 cup coconut oil
1/2 cup raisins
Mix the dry ingredients and then add to the wet ingredients (you may need to melt the coconut oil). Add the raisins. Pour into muffin cases and bake for 20-25 minutes. test with a knife or cake tester that they are cook through.
As always, let me know if you try any of the recipes!
I’ll be back next month with more so if you have any requests from the board, let me know!