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Evening Meal Ideas?
14 Answers
I, as I'm sure most people do too, get stuck with ideas for different evening meals and also get bored of cooking the same things over and again.
I would to ask you lovely people of AB to share your favourites so that we/I can get inspiration and ideas.
I have to cook 2 meals every night thoug as I'm a veggie and my other half and my son are both meat eaters!
My favourite has to be my homemade Spinach and Ricotta Canneloni, I also cook Partridge a lot for the "boys" to which they enjoy.
Looking forward to seeing what your favourites are...
I would to ask you lovely people of AB to share your favourites so that we/I can get inspiration and ideas.
I have to cook 2 meals every night thoug as I'm a veggie and my other half and my son are both meat eaters!
My favourite has to be my homemade Spinach and Ricotta Canneloni, I also cook Partridge a lot for the "boys" to which they enjoy.
Looking forward to seeing what your favourites are...
Answers
1 to 14 of 14
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I made a savoury bread and butter pudding the other night which I'm sure the whole family would enjoy. (Add whatever you like to this receipe
Serves 4
40g (1 1/2oz) butter
2 medium leeks, sliced
6 slices bread 3-4 day old, cut into triangles
12 cherry tomatoes, halved or 4 regluar toms sliced
150g (5oz) mature Cheddar cheese, grated
600ml (1 pint) milk
3 medium eggs
Freshly ground black pepper
Grease a 1.5 litre (2 1/3 pint) baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about 5 minutes, until softened. Add mushrooms, courgettes or whatever else you fancy including at this stage.
Put a layer of bread in the base of the baking dish. Scatter half the leeks and cherry tomatoes on top, then sprinkle with half the grated cheese. Arrange the remaining bread triangles over the surface, followed by the rest of the leeks and cherry tomatoes.
Beat the milk and eggs together and season to taste. Pour evenly over the bread, then sprinkle with the remaining cheese. Leave to stand for 10 minutes.
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Bake the pudding for 30-35 minutes, until puffed-up and golden brown. Serve at once with either some green veg or a crisp summer salad.
Serves 4
40g (1 1/2oz) butter
2 medium leeks, sliced
6 slices bread 3-4 day old, cut into triangles
12 cherry tomatoes, halved or 4 regluar toms sliced
150g (5oz) mature Cheddar cheese, grated
600ml (1 pint) milk
3 medium eggs
Freshly ground black pepper
Grease a 1.5 litre (2 1/3 pint) baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about 5 minutes, until softened. Add mushrooms, courgettes or whatever else you fancy including at this stage.
Put a layer of bread in the base of the baking dish. Scatter half the leeks and cherry tomatoes on top, then sprinkle with half the grated cheese. Arrange the remaining bread triangles over the surface, followed by the rest of the leeks and cherry tomatoes.
Beat the milk and eggs together and season to taste. Pour evenly over the bread, then sprinkle with the remaining cheese. Leave to stand for 10 minutes.
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Bake the pudding for 30-35 minutes, until puffed-up and golden brown. Serve at once with either some green veg or a crisp summer salad.
Dear Kat,
This is a lovely meal that can be eaten on its own or with sausages (kill two birds with one stone).
Moroccan Potato and Lemon Casserole
09 June 2010
14:55
Ingredients
3 tbsp olive oil
2 onions, sliced
3 cloves garlic, chopped
2 red chillies, finely chopped
1 tsp ground cumin
1 tsp ground coriander
900g (2lb) waxy potatoes, such as Charlotte, cut into 5mm (¼in) thick slices
Grated rind of 1 lemon, and juice of 1 or 2 lemons
900ml (1½ pints) vegetable stock
Salt and pepper
4 tbsp soured cream to serve and 3 tbsp chopped fresh parsley to garnish (I do not use parsley)
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
Heat the oil in a flameproof and ovenproof casserole dish. Add the onions, garlic chillies, cumin and coriander, then gently fry for 1-2 minutes to release their flavours.
2. Stir in the potatoes, lemon rind and juice to taste, then add the stock and seasoning. Bring to the boil, cover, then cook in the oven for 40 minutes or until vegetables are tender and the liquid has reduced slightly.
3. Transfer to plates and top each serving with a spoonful of soured cream. Sprinkle over fresh parsley to garnish (again I do not use).
This is a lovely meal that can be eaten on its own or with sausages (kill two birds with one stone).
Moroccan Potato and Lemon Casserole
09 June 2010
14:55
Ingredients
3 tbsp olive oil
2 onions, sliced
3 cloves garlic, chopped
2 red chillies, finely chopped
1 tsp ground cumin
1 tsp ground coriander
900g (2lb) waxy potatoes, such as Charlotte, cut into 5mm (¼in) thick slices
Grated rind of 1 lemon, and juice of 1 or 2 lemons
900ml (1½ pints) vegetable stock
Salt and pepper
4 tbsp soured cream to serve and 3 tbsp chopped fresh parsley to garnish (I do not use parsley)
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
Heat the oil in a flameproof and ovenproof casserole dish. Add the onions, garlic chillies, cumin and coriander, then gently fry for 1-2 minutes to release their flavours.
2. Stir in the potatoes, lemon rind and juice to taste, then add the stock and seasoning. Bring to the boil, cover, then cook in the oven for 40 minutes or until vegetables are tender and the liquid has reduced slightly.
3. Transfer to plates and top each serving with a spoonful of soured cream. Sprinkle over fresh parsley to garnish (again I do not use).
This is also lovely for the OH
CHICKEN WITH APPLES AND CIDER
13 January 2009
18:20
Ingredients
2 tbsp oil
4 boneless skinless chicken breasts
1 onion, cut into wedges
2 eating apples, such as Cox's
peeled, cored and each cut into
8 wedges
300ml/½ pint dry cider
150ml/¼ pint chicken stock
Rice or mashed potato, to serve
Takes 35 minutes • Serves 4
1 . Heat the oil in a large frying pan and fry the chicken breasts for 3-4 minutes on each side until golden. Remove from the pan and set aside. Lower the heat slightly and add the onion. Fry, stirring, for 2-3 minutes until tinged brown. Add the apple and cook over a high heat for 5 minutes until golden.
2. Still over a high heat pour in the cider and bubble for 2 minutes to reduce slightly. Add the stock, stirring to scrape the bits from the bottom of the pan. Lower the heat.
3. Return the chicken to the pan, cover and simmer for 5 minutes until it is almost cooked. Remove lid and simmer for 5 minutes until it is almost cooked. Remove lid and simmer for 3-4 minutes to thicken the sauce a little. Season and serve with rice or mashed potato.
Per serving 269 kcalories, protein 34g, carbohydrate 12g, fat 7g,saturated fat 1g, fibre 2g, added sugar none, salt 0.36g.
CHICKEN WITH APPLES AND CIDER
13 January 2009
18:20
Ingredients
2 tbsp oil
4 boneless skinless chicken breasts
1 onion, cut into wedges
2 eating apples, such as Cox's
peeled, cored and each cut into
8 wedges
300ml/½ pint dry cider
150ml/¼ pint chicken stock
Rice or mashed potato, to serve
Takes 35 minutes • Serves 4
1 . Heat the oil in a large frying pan and fry the chicken breasts for 3-4 minutes on each side until golden. Remove from the pan and set aside. Lower the heat slightly and add the onion. Fry, stirring, for 2-3 minutes until tinged brown. Add the apple and cook over a high heat for 5 minutes until golden.
2. Still over a high heat pour in the cider and bubble for 2 minutes to reduce slightly. Add the stock, stirring to scrape the bits from the bottom of the pan. Lower the heat.
3. Return the chicken to the pan, cover and simmer for 5 minutes until it is almost cooked. Remove lid and simmer for 5 minutes until it is almost cooked. Remove lid and simmer for 3-4 minutes to thicken the sauce a little. Season and serve with rice or mashed potato.
Per serving 269 kcalories, protein 34g, carbohydrate 12g, fat 7g,saturated fat 1g, fibre 2g, added sugar none, salt 0.36g.
Here's another one
Spicy Macaroni Cheese
02 April 2008
18:09
Prep: 30 mins
Cooking: 30-40 mins
Serves 8
Calories/Fat: 466cals/23g
Sodium/Added sugar: 0.5g/none
Ingredients
350g (12oz) macaroni or penne
2 large leeks, weighing about 600g
(1lb 5½oz), halved lengthways
and sliced
50g (2oz) butter
4 tbsp plain flour
750ml (1¼ pint) milk
2 green chillies deseeded and
finely chopped
1 tbsp English mustard
2 tbsp whole grain mustard
250g (9oz) mature Cheddar, grated
plus extra for sprinkling on top
Salt and freshly ground black pepper
1. Cook the pasta according to packet instructions and then drain thoroughly.
2. Wash and thoroughly dry the leeks then cook in the butter over a medium heat for 10 mins. Drain thoroughly, reserving all the pan juices in a medium saucepan.
Mix the leeks and pasta together.
3. Add the flour to the cooking juices then simmer for 1 min. Slowly stir in the milk to make a smooth sauce. Add the chillies and the mustards and simmer for 5 mins. Stir in the cheese and season generously.
4. Stir the sauce into the pasta and divide between two gratin dishes. Cool, sprinkle with extra cheese, if wished, cover with foil and freeze.
Serve with a salad and crusty bread.
My wife makes the cheese sauce I cheat and use fresh cheese sauce.
Spicy Macaroni Cheese
02 April 2008
18:09
Prep: 30 mins
Cooking: 30-40 mins
Serves 8
Calories/Fat: 466cals/23g
Sodium/Added sugar: 0.5g/none
Ingredients
350g (12oz) macaroni or penne
2 large leeks, weighing about 600g
(1lb 5½oz), halved lengthways
and sliced
50g (2oz) butter
4 tbsp plain flour
750ml (1¼ pint) milk
2 green chillies deseeded and
finely chopped
1 tbsp English mustard
2 tbsp whole grain mustard
250g (9oz) mature Cheddar, grated
plus extra for sprinkling on top
Salt and freshly ground black pepper
1. Cook the pasta according to packet instructions and then drain thoroughly.
2. Wash and thoroughly dry the leeks then cook in the butter over a medium heat for 10 mins. Drain thoroughly, reserving all the pan juices in a medium saucepan.
Mix the leeks and pasta together.
3. Add the flour to the cooking juices then simmer for 1 min. Slowly stir in the milk to make a smooth sauce. Add the chillies and the mustards and simmer for 5 mins. Stir in the cheese and season generously.
4. Stir the sauce into the pasta and divide between two gratin dishes. Cool, sprinkle with extra cheese, if wished, cover with foil and freeze.
Serve with a salad and crusty bread.
My wife makes the cheese sauce I cheat and use fresh cheese sauce.
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