Friday, 28 August 2015

September Menu Plan

Menu planning is back. 

There's no rhyme or reason to this plan, I just wrote a list and that's that.

1. thai green curry
2. bottom of the fridge spicy one pot
3. berbere w. roast veg 
4. pilaf
5. out

6. out
7. stuffed mushrooms
8. ratatouille w. bean cakes
9. probably leftovers, Dan's away
10 lasagne
11 rogan mushrooms
12 out

13 out
14 pasta bake
15 stirfry (flavours undecided) w. tofu
16 lemon and herb roast tofu mega sarnie
17 goulash
18 curry of some kind
19 chickpea burgers w. sweet potato chips

20 roast
21 squash, butterbean and mushroom cobbler
22 l/o
23 chilli
24 chillies stuffed with beans
25 mixed veg balti
26 pizza

27 roast
28 lentil bol
29 stirfry
30 pie!


  1. I've never heard of Berbere: what is it? Could you please post a recipe? X

    1. Berbere is a spice mix and is used in Ethiopian cooking. We've had it before but I bought this blend from a food festival we went to recently, the mixture contains - garlic, ginger, paprika, coriander, cardamom, chilli, fenugreek, cinnamon, cloves and sweet paprika.

      I tend to just do a chuck it all in type of thing with veg, lentils, stock and tomatoes, a bit like this recipe Or if I don't have much veg I do it more like this

    2. Thank you :-)
      I tried to buy berbere spice mix today out and about, but nobody in the little independent shops had heard of it.
      You've whetted my appetite now - literally!

    3. I hope you get hold of some. Previously I've bought mine from Seasoned Pioneers, but it's not something you see all that often. good luck with your search for it.

  2. I like the 'spontaneous' approach to this month! Jx

    1. Thanks it was easier than thinking about it!

  3. Stuffed mushrooms sound delicious - I'd love the recipe.

    Lizzie Dripping

    1. I'll get the recipe when I'm at home, it's not too spicy so you should be fine with it, iirc you're not a fan of a lot of heat.

    2. This recipe is originally from the book Anjum's Indian vegetarian Feast b Anjum Anand.

      For the breadcrumbs

      1tbsp unsalted butter
      1 tsp olive oil
      1 clove garlic, peeled and grated
      3 slices of bread made into crumbs
      1 tsps chopped coriander leaves
      1 tbsp chopped mint leaves
      salt and pepper

      for the mushroom marinade

      2 cloves garlic, peeled
      8g ginger, peeled (I used a tsp of ground ginger instead)
      1/3 tsp chilli powder
      3/4 tsp garam masala
      3/4 tsp ground cumin
      2 tbsp lemon juice
      4-5 tbsp olive oil

      for the mushrooms

      4 flat mushrooms, cleaned and with a few holes poked in them
      2 handfuls of rocket leaves

      Fry the breadcrumbs in the oil and butter until brown, sir in the herbs and seasoning.

      Blend all the ingredients for the marinade and coat the mushrooms with it, leave for at least half an hour.

      Heat the oven to 200C/Gas 6. Put the mushrooms, gill side up on a tray the the top of the oven, cook for 12-15 minutes, turning once. Then sprinkle with the breadcrumbs, serve with the rocket.

      This recipe comes with a lemon dressing, but I never have that, we tend to have tahini dressing in so will use that instead. I don't know if this could translate to any other veg as I know your young man can't have mushrooms.