Tag Archives: Jersey Royals

Frittata, Sausages and Spinach (The spendthrift’s challenge, Day 1)

18 May

Day one of the challenge, and I have already had my resolve tested by an almost too good to turn down 15% off voucher from Ocado. I resisted and turned off the computer, only to receive a text from Sarah (yes, Sarah’s Lime and Ginger Cheesecake Sarah) trying to lead me astray with a report of £2 a bottle off one of our favourite bottles of wine. I returned to the ‘loosely drafted’ rules and noticed that there was  no mention of alcohol being included in the budget (trust a lawyer to try to find a loophole). However in the spirit of good housewifery, I will observe the spirit of the challenge and only use supplies from existing stocks.  

BREAKFAST  

A cinch. Cereal, bananas and toast for the children, fruit, yoghurt and muesli for me.  

LUNCH  

A fridge raid at 11.30 in the run up to lunch yielded the following ‘bounty’  

  • 6 or 7 slightly greying cooked jersey royals from Fridays lunch
  • 2 handfuls of grated cheddar
  • 2 little gem lettuces with a week old sell by date
  • a ‘dollop’ of preserved lemon mayo left over from Fridays lunch
  • a slightly limp looking cucumber

Not exactly a mouth-watering or inspiring collection. Yet this sorry list was wondrously transformed into a delicious lunch in less than 15 minutes, with some butter, herbs, and some delicious ‘Happy Eggs’ (yes there really is a brand called happy eggs, and I really do buy them).  

Method  

  1. Slice potatoes. Place in medium non-stick frying pan with a dessert spoon of oil and butter (the oil allows the butter to cook at a higher temperature without burning).
  2. Add 1 teaspoon chopped garlic and chives, and cook until the potatoes are golden brown.
  3. Whisk 4 ‘Happy Eggs’ with a tablespoon or two of yoghurt/cream/milk and add to the pan. Jostle and jiggle the mixture around then add the cheese and leave on a low heat for about 5 minutes, until the edges start to come away and the centre is still a little wobbly.
  4. Add a handful of grated cheese, then place under a hot grill for 5 mins. Keep a close eye to make sure it doesn’t burn.

While the top of the frittata was browning, I rinsed and chopped the lettuce (for me) and dotted the leftover mayo on to dress the leaves. For the children I chopped the cucumber into batons.  

For Mummyinahurry

 

Frittata Finale

 

For the children

 

 Once cooked, gently cajole the frittata onto a plate to serve. This was declared as ‘delicious’ by my almost 4 year old, and saved a few sad leftovers from the landfill. If it wasn’t for my undying attachment to my dishwasher and tumbledryer, I could almost feel like an advert for eco-mum!  

TEA BREAK 

The Cake. Mmmmm

 

I have been craving cake for the past week, and as we had guests after school, I took that as a perfect opportunity to make Nigella’s Never Fail Victoria Sponge, to have after the school run with a cup of tea. Annabel and I made the cake after lunch, and for the filling used up some apricot jam that had been skulking in the back of the cupboard since my hubby declared that he ‘doesnt really like apricot jam’  . That was about a year ago, but at least 5 years of me regularly buying it for him!!  

DINNER  

The starting point was a pack of defrosted Free Range Lincolnshire Sausages from the freezer (bought half price when on offer – yet more thrift in action). Although Mr Mummyinhurry is working late again, David had a school friend for tea, so I had an extra mouth to feed. For the children, I pan-fried the sausages, then served with mash, broccoli and (blush) tinned spaghetti. 2  out of 3 clean plates after dinner. A good result.    

After my mid-afternoon carb fest with the cake, I wanted something a bit lighter and healthier than mash to complement the sausages. I settled on a side dish of wilted spinach, butter beans and tomatoes. Easy, delicious and light.  

Sausages, Wilted Spinach with Beans and Tomatoes

 

INGREDIENTS 

1 bag spinach  

250g mini plum tomatoes  

400g tin butter beans  

chopped garlic and olive oil  

METHOD  

Place a little oil in a wok style pan with some chopped garlic and sweat it off for a minute.  

  1. Add spinach until it wilts
  2. Add chopped mini plum tomatoes
  3. Add a can of drained butter beans
  4. When all is warmed through, strain, season with salt and pepper then add a drizzle of olive oil
  5. Serve

As the sausages were already cooked, once the salad was made, dinner was served.  I had the children in bed and the kitchen tidied by 7.30pm, leaving me time to catch up with a neighbour over a glass of fizz (her treat of course!!)

Lazy laid-back lunch

14 May

Two of my favourite foods are now in season. British asparagus and Jersey Royals.  Add some steamed salmon and preserved lemon mayo, and you have a no fuss easy to make lunch that cannot fail to please.

Salmon, Roasted Asparagus and Preserved Lemon Mayo

I was lucky enough to have a lunchtime visit from one of my former housemates today. We don’t get to see each other anywhere nearly often enough, so when we do, the last thing I want to be doing is fussing with food in the kitchen.  As usual we had to fit it in around the demands of school runs (mine and hers), and me trying to restore some sort of order to our out of control washing mountain.

This lunch was assembled in moments, and the preparation time was perhaps as long as it takes to boil the kettle and make a couple of tea.  You need to allow about half an hour for the total cooking time, but there is no real supervision required.

INGREDIENTS (feeds two)

2 fresh salmon fillets

handful of jersey royals per person

bunch of asparagus

preserved lemons (if you don’t have these try the zest of a lemon instead)

good quality shop bought mayo

Pre-heat oven to 200 degrees

First I rinsed the potatoes then put them on to steam (about 20 mins once it comes to the boil). Once cooked, place in a bowl with a few dots of butter and some chives and cover to keep warm.

Season the fish. Make a foil package and just douse with a little oil and a sprinkle of whatever herbs you have to hand – I used garlic and chives from the freezer). Seal the salmon in the package.

Remove ends from asparagus. Place on foil (to save washing up) and drizzle with a little olive oil and crushed salt.

Put the salmon in the oven on a baking tray. After 5 minutes add the asparagus and cook both for a further ten minutes.

Put a generous ‘dollop’ (a very technical term, in this case meaning 2 dessert spoons full) of mayo in a bowl. Finely chop the rind of 3 small preserved lemons. Mix. If you have yet to discover preserved lemons then I would really recommend them. They are the laid back relative of fresh lemons, with a gentler, less tart flavour than fresh lemons. Still lemony, but with a delicious, salty, mellow taste, and the marriage with the creamy mayonnaise is just heavenly.

Serve.

Jersey Royals with chives and butter

This can be served ‘hot’ fresh from the oven, or warm, and still tastes delicious.  I quite often cook fish this way and at the same time cook an extra fillet or two, as a get-ahead shortcut to the preparation of another meal.

If you are too pressed for time to try this, then nip down to M&S, and treat yourself to their unrivalled dine in for £10 offer, which is on until Tuesday. And this month they have included my favourite the crème brûlée in the dessert list. I may just be tempted!