Sunshine Cash

Living a Champagne life on a Beer Budget

Recipes

Friday Night “Eat In”

You may remember that last Friday, I made the decision to create a restaurant style meal each Friday night.

I had the week to think about it and ponder over what was in the fridge and freezer.  This what I came up with.

Salmon Wellington with Lemon Butter Green Beans and Carrots

Would I  make it again?

Yes…. but. The pastry did go a little soggy, so if I was do it again, I would place baby spinach leaves on the pastry to try and combat some of the moisture.  It would have been nice with some flaked almonds added to the vegetables too.

Overall though, it was a success.

 

 

A Restaurant Style Meal

Have you downloaded my “Getting $#!T Done” workbook yet?
I ask because, part of the challenge is to audit your life in every area and slowly level each area up to a “10”

One area of life is, of course, “Romance / Significant Other”  I have rated this area of my life as a good solid 8 🙂

Nobody is perfect and I don’t know that anybody should actually rate their relationship as a 10.  Let’s face it there is always more to do and some little thing that we are not 100% happy with about our partners (or ourselves).

When I was going through my monthly plan and trying to decide how I could level up this area, I thought one thing we enjoy doing is eating out.  We choose not to spend $100+ very often on a restaurant meal, but we are both capable home cooks and can replicate a restaurant style dish without too much stress.

Anyway, I digress  🙂

In my never ending quest to become a princess and be wined and dined by my prince  I decided that , as I work from home every Friday, I would look through a few menus and have a “fancy dinner” on Friday nights.    I will not shop specifically for this meal, but rather use the menu as inspiration to use what I have in the fridge, freezer and pantry.

This weeks menu came from a lovely restaurant not far from us.  See Restaraunt in Mooloolaba 
I have actually only been there once, and it was with a group of girlfriends for a special lunch.
It is on my list of places to go with hubby, but is is a stretch on the budget.
(A couple would do well to walk out spending under $100 after meals and a couple of drinks)

Scrolling through their menu, this dish caught my eye….
Confit Duck, Spec and Green Pea Medley, Honey Carrot Puree

Yummmmmm, but I don’t normally have duck or spec residing in my well stocked fridge/freezer, but I most certainly do have chicken and bacon!!   This sounded like a winner.

This is what I ended up with ….
Slow Roasted Lemon Garlic Chicken, Bacon and Green Pea Medley, Honey Carrot Puree.

I found this recipe on Taste for the Chicken  and made it with a small half bird from the freezer.

The “bacon and green pea medley” is a side dish I often make for guests.. (a similar recipe is here)
In my dish I used frozen peas, green shallots and snow peas and  fresh beans all cut into small pieces about the same size as the peas.

For the honey carrot puree, I sauteed a small chopped onion in a drizzle of olive oil until soft but not coloured. to that I added two medium carrots chopped into rounds, and covered with water, a tablespoon of honey and a teaspoon of chicken stock.  Simmer this until the water is mostly gone. Be careful, you don’t want it to boil dry.   

To serve, mash or puree the carrots ( I used a stick blender) and spread onto a plate in an attractive pool. Nestle the chicken in the puree and surround with the peas.  Gently spoon over the sauce from the chicken being careful not to “drown” it

As I am a TERRIBLE food blogger, I forgot to take pictures 🙁

Hubby declared the meal a success, and I felt I had boosted my “relationship score” a point or so – at least for the night 🙂

I wonder what I will find next Friday??

Not my picture of chicken 🙂

 

Stroganoff Meatballs

Cheats “sort of” Strog.

We are in the process of running down our freezer in preparation for 3 weeks away.    (while we are away, I will unplug the freezer and let it completely defrost, then give it a good clean out in the new year)

I have been trying to mix the contents of the freezer around a little, so we don’t end up with sausages for 7 days straight 🙂    We had a fair bit of mince left in the freezer and I was looking something a bit “different” to do.

I came up with the idea of a Beef Stroganoff type dish with little meatballs – but not a “Swedish Meatball – Ikea” dish.

Obviously, by the look of this plate, it was a hit 😊

So without further ado.. here is my recipe for
“Stoganoff Meatballs”

 

 

A sweet treat (or two ) to add to a cup of tea or coffee.

A few of you asked for something sweet when I did these menus in the past.  I admit I do not eat a lot of sweet things, So for me to not have biscuits, cakes and chocolate is not a big deal.  I have, however, acknowledged that many of you do crave a bit of sugar in your lives 🙂 so I came up with this 2-in-1 recipe that does not sacrifice all your eggs and butter as sweet treats.

I made this recipe by combining two basic recipes and diving the batter to create 8 little cornflake cookies and 6 fruit salad cupcakes.  They are just enough to satisfy that 11:00am craving for “something” with that morning tea cuppa.

 

 

“Sweet Treats – 2 in 1 “
Makes 6 cupcakes & 8 Biscuits

Ingredients:

1 egg
¼  cup (62g)  Butter
⅓  cup (74g) Sugar
¾  cup plus one tablespoon (120g) Self Raising Flour
      Plus
½ cup Cornflakes
¼ cup canned fruit salad well drained
Milk

Method:

  1. Preheat oven to 180°C/160°C fan-forced oven.  Line muffin pan with papers
    Place baking paper on a small baking pan
  2. Place the ¼ cup of fruit salad in a strainer over a bowl and allow to drain well.
  3. Using an electric mixer, beat the butter and sugar until pale and fluffy.  Add egg and beat until well combined.
  4. Add the flour and mix well.
  5. Divide the batter into 2 bowls at this point.
  • In one bowl, add ½ cup cornflakes. Mix gently and divide into 8 small teaspoonful’s.  (they should be about the size of a 50c piece, they will spread a bit in the oven)
  • Place on the baking sheet, press down slightly to flatten and sprinkle with a little bit of sugar. (the sugar will add a sweet crunch to the top of the biscuit)
  • In the second bowl, lightly stir together the remaining batter, adding the fruit and a little bit of milk if it needs it. (maybe at most 2 tablespoons)
  • Spoon into muffin cases.
  • Place both pans into the oven. Check after 15minutes.  The biscuits should be ready, while the cupcakes may be needing another few minutes.
  • Remove biscuits from oven and allow to cool. When the cupcakes are ready, remove from oven, leaving them in the muffin pans for 2 minutes, before turning out onto a wire rack to cool