Day 2 Monday lunch I made a salad using a bag of bistro salad with some added ingredients..... rocket, sliced onion, some of our homemade pickled beetroot and some slices of beef and some crumbled feta cheese. The dressing is a honey mustard horseradish dressing.... about 3 tablespoons mayonnaise, mixed with 1 1/2 tsp mustard, 1 tablespoon horseradish, a little milk and some tarragon vinegar and 2 tsp. honey. Mixed up in a jar (the mayo jar actually). Then served with some grilled garlic toast.
And since we had such a virtuous lunch I made banana splits for dessert. YUM!!! I haven't had one of these in years!!
Day 3 - I made Scotch Broth, I started off using a recipe from Marguerite Patten's cook book, but adding my own touches like caldo nero and some peas and some herbs. It was a really yummy soup! Again served with more garlic toast. And rice pudding for dessert served with strawberry jam and some sliced strawberries.
And finally Day 4 I made cottage pie.....
And since it made so much....... we had this again today on day 5 for lunch with salad and for desert I made Tirimisu...... (ooooooh that was very bad for us! But boy did it taste yummy.)
I did come across a few more left over beef recipes that I wanted to try, but now will have to wait till I have more leftover beef.... Hash, Beef in aspic, Minced beef and potato patties just to name a few.
Purple sprouting Broccoli Stir Fry
Heat wok with some peanut oil. Throw in some chopped purple sprouting broccoli, sliced onions, and sliced mushrooms, stir fry till tender splash in some soy sauce and sprinkle over some chopped garlic and ginger cooking for a bit longer. Right at the last toss in some cashew nuts and serve.
Scotch Broth my way with a bit of help from Mrs. Patten
A good handful of pearl barley, in a pan of cold water. Bring to the boil for a few minutes then drain and rinse.
Into the stockpot pan put the barley, Diced into cubes 3 peeled carrots, 3 peeled medium sized potatoes, 3 trimmed and washed leeks, 1/2 head of cabbage, a cup full or so of diced leftover beef, 2 beef and 2 vegetable stock cubes, and about 4 litres of water Bring to the boil and cook until the vegetables are just tender. I also threw in a cup full of peas and some chopped up kale since I had some from the garden. Also I added about a teaspoon of dried thyme, oregano and some minced garlic. Salt and pepper to taste.
Boiled potatoes for mash and make Mash using cream, butter and some grated cheese.
For the meat mixture (bottom layer). In a large sauce pan put in some chopped carrot, peas or mixed frozen vegetables. A chopped onion and 1/2 chopped green pepper. Add in a stock cube and some water, boil till the vegetables are just tender and then add in your leftover chopped beef. Some gravy granules, Worcestershire sauce and tomato puree. A bit of garlic and thyme. Cook until just thickened and heated through. Place into a baking dish leaving about 1/2 inch head space.
Starting from the outside edge and using a teaspoon start laying on the mash potatoes and slightly spreading it as you go, making sure it touches the sides of the dish. Once covered then decorate the top with a fork and sprinkle on some more cheese. Bake in a preheated 180 C oven for about 30 - 40 minutes. It should be bubbling hot and lightly browned on top.
Banana Split For Two
Take a banana and slice lengthwise and place in the bottom of your dish . Scoop on some ice cream, three scoops at least.... Then on one scoop dollop on some nuttella, and sprinkle with chocolate flakes. The next scoop top with some strawberry jam and some sliced strawberries. And on the final scoop, drizzle over some maple syrup and sprinkle with some chopped pecans. You can change toppings as you like :)
Ever So Bad , but Ever So Tasty Tirimisu!!!!
24 sponge fingers
4 Tablespoons instant coffee dissolved in 150ml boiling water
3 to 5 Tablespoons coffee liqueur or rum or brandy
1/2 pint or 300 ml double cream
1 tub marscapone cheese
1/2 tub cream cheese
75 grams icing sugar
25 grams caster sugar
cocoa powder for dusting
And icing sugar and chocolate flakes for topping too.
Add the liqueur to the coffee. Place 1/2 the sponge fingers in the bottom of a 9 inch square baking dish. Drizzle 1/2 the coffee mixture over the sponge fingers in the dish.
Whip the cream to soft peaks. Whip the sugar and the cheeses together and then fold in the cream. Spread 1/2 the cream cheese mixture over the sponges. Then dust with cocoa powder. Next dip the remaining sponge fingers in the coffee mixture coating them well and arrange over the cocoa layer. Drizzle over any remaining coffee mixture. The layer with cream cheese again and then dust with cocoa powder and icing sugar and chocolate flakes.