Wednesday, January 25, 2012

Menu Plan

This week has been a busy one of sailing for me so I thought that I would use the above image from a Menu for the Laquna Hotel.  I love how you can see which way the water is moving int he picture.

Here is the menu plan for the next two weeks.  This menu plan is one where I am trying not to buy to much as we have a few big expenses coming up and I am trying to stick to a budget.  I have also had a request from my Mum to include breakfast and lunches again, so they will make a comeback!

Thursday - sailing day
B - Bread with peanut butter
L - Provided on ship
D - leftovers


B - boiled egg with toast
L - miso soup and brown rice bowl
D - at a Hen's weekend!


B - at hotel
L -still at Hen's
D - out - at a Hen's weekend!


B - at hotel
L - miso and rice
D - Corn souffle (made with frozen corn) based on Nigella Lawson recipe from How to Eat - Pea souffle p159.  Make 4 - freeze 2.


B - oatmeal with umeboshi and almonds
L - salad
D - Mushroom/Beef Stroganoff - Nigella Lawson recipe from How to Eat - p188.  However I will be using some gravy beef that I have rather than fillet so it may be cooked for longer.


B - homemade museli with homemade yoghurt
L - bruschetta
D - Red Curry with green beans - add chicken for meat-eater


B - oatmeal with umeboshi and almonds
L - salad with ryvitas
D - Baked semolina gnocchi - a Maggie Beer recipe from the Cook and the Chef show. Salad

B - baked beans and toast
L - leftover souffle
D - Rice paper rolls with satay sauce.

B - homemade muesli with homemade yoghurt
L - baked beans on toast with melted cheese
D - Sausages (Vegetarian and Beef) and cous cous with nuts.

B - baked beans and toast
L - ryvitas with peanut butter
D - Roast vegetables with feta

B - pancakes
L - leftovers or miss
D - Laksa

B - oatmeal with umeboshi and almonds
L - miso soup
D - Butternut and pasta soup - Nigella Lawson recipe from How to Eat - p160.  I will add leftover sausages for my husband.

B - homemade muesli with homemade yoghurt
L - ryvitas with tomato and cheese
D - leftovers

B - baked beans and toast
L - buckwheat soba
D - zucchini and feta crostini and salad.  Lemon Tart

Sunday, January 8, 2012

Etsy Shop - pink afternoon dress

As you may have noticed on my sidebar I have a link to my Etsy shop which I created long ago but have not yet put anything up for sale - until today.  Here is the link to this beautiful dress that I just had to buy even though it was not my size (sigh).

I was not able to post all the photos of my dress on the Etsy page (apparently you can only do 5??) so here are the others:

Menu Plan

 Here is my menu plan for the next two weeks (my menu now starts on a Thursday as that is my shopping day):
Week 1

Thursday: Vegetable cous cous and sausages (regular and vegetarian)

Friday: French Onion Soup and Croutons

Saturday: Hot smoked salmon gratin (husband cooking) from Annabel Langbien: Free Range in the City

Sunday: Burritos

Monday: In town for a concert - dinner out

Tuesday: Garlic and chilli prawns with turkish bread and salad
Wednesday: Lamb shanks and roast veg (with feta for me)

Week 2

Thursday: Quiche with leftover veggies.

Friday: Pasta Carbonara

Saturday: Beef stew - based on Nigella's Greek Lamb Stew from How to Eat

Sunday: leftovers

Monday: Prawn toasts - based on Macrobiotic recipe from Practically Macrobiotic

Tuesday: Carrot and Almond soup

Wednesday: chicken wings/tofu with fried rice

Thursday, January 5, 2012

Recipe - Home made museli/granola

I haven't shared a recipe for awhile and I thought that I would share this one for museli/granola as I am contsnatly making it for myself and my husband.  I have also put it into the lovely French preserving jars and given it for a gift tied with a nice ribbon - it's great for people that are hard to buy for.

I also think that it is much better value to make your own museli than to buy it as any of the ones that I like are about $10 for a small box and my husband doesn't like sultanas and most of them have sultanas.

This is what it looks like after it has been toasted and turned over a few times.  
The ingredients that I use change all of the times depending on what we have, what I need to use up, what is on special at the shop and who I am making it for.  I have not specified amounts because you just need to use your eye and the amounts change depending on what baking tray you use etc.


Rolled Oats
Coconut flakes or dessicated coconut
LSA mix
Raw Almonds
Sunflower Seeds
Banana Chips (I think these are vile but they are easy enough to pick out...)
Maple Syrup
Brown Rice Syrup
Almond oil (this can be any vegetable oil that doesn't have a string taste)


1. Preheat the oven to about 180.  Line a baking tray with foil (so much easier that soaking and scrubbing - I have tested).

2.  Add all dry ingredients to tray.

3.  Pour over wet ingredients.  You only need a tiny bit of oil to help everything move around in the tray easily and also the treacle is VERY strong - go steady.

4.  Mix everything well and bake for 10 minutes.  I have to set a timer or I forget and it burns quite quickly because of the complex sugars.

5.  Mix again and put back for another 10 - 15 minutes (I also rotate my tray and change shelves - I have a traditional oven).

6.  When toasty remove and mix.  Leave to cool for 5 minutes than decant into a lovely jar.

Monday, January 2, 2012

Dita von Teese

I just had to share this new website that I have found with you.  In my quest for glamour I think the photographs on here will be enough to keep me going....

Enchanted by Dita

A good start

Here are some photos of my good start to the year!  Including an outfit!  I thought that I should follow the adage of beginning how you mean to go on so....

This outfit was just for being at home and running to the shops.  Sadly, nothing is vintage but I think that the  t-shirt is a little bit Bardot maybe.  I pinned my hair up as the weather is feeling more like Summer (at last).

This was dinner as a few nights ago.  Home made chips (Kipflers), roast asparagus and baked fish with hazelnut dukkah on top.  I made the salad below to go with it (based on one of Nigella's).  The salad is roast chillis (giant ones) skinned, feta, almonds and mint.  Yum!  

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