[AD] Who’s in for dinner tonight? What clubs am I picking up from? Who’s house do you need dropping to? These are all of the questions I am shouting as we are leaving the house in the morning. Once these problems are solved I then need to throw in the logistics of work and housework, and somewhere in the middle off all this I need to think about what I’m going to feed everybody for dinner.
Time is always limited during the week, but I always like to make sure the children have a wholesome, hot meal each evening, especially during the colder months which is sometimes easier said than done when you are pushed for time. So I was intrigued when I was asked to try the new Richmond Toad In The Hole Kit. With the promise of only 5mins prep and 40 mins cooking time I wanted to put this to the test as normally for me toad in the hole can be a little faffy and something I save for the weekend.
The compact box comes with 10 sausauges and a packet of batter that you simply put into a bowl and add 200ml of water to. Not an egg or milk in sight, so I was keen to see how this batter was going to turn out. The meal is meant to feed a family of 4, but we easily stretched it to 5.
Sauasages browned, batter mixed and poured on and sides all ready I was super impressed at how quick and mess free it had been to prepare.
Now for the taste test! Sadly my batter took a beating as the kids all gobbled it down, exclaiming it was so much lighter and fluffier than mine. So well done Richmonds, you have made a fuss free, mess free dinner that has pleased the whole family and we will certainly be going back for more.
I love nothing more than saving a few pennies on the food shop so today we headed into town to pick up some bargains from the butchers and the greengrocer. On the way back we stopped and picked a few handfuls of blackberries that are still around.
During the summer I very rarely make any puddings so as the weather is now on the turn I thought tonight would be great to have a yummy crumble.
This recipe is great if you suffer with food allergies but can easily be converted to your usual ingredients.
Allergy Free Apple, Blackberry And Rhubarb Crumble
120wheat free flour
60g caster sugar
60g dairy free spread
150g cooking apples
30g demerara sugar
30g dairy free spread
1/4 tsp all spice
Preheat the oven to 190C/170C Fan or Gas Mark 5.
Add 60g dairy free spread, sugar and flour to a bowl a drub together making a breadcrumb like mixture.
Next put the 30g of dairy free spread and demerara sugar onto a saucepan and melt together for a few minutes. Stir in the rhubarb and apple along with the cinnamon and cook for a few minutes. Add the blackberries and cook for another couple of minutes. Remove from the heat and place into a deep gratin dish.
Lastly poor the crumble mixture over the top and place in the oven for around twenty minutes.
Sadly we forgot the custard so had it served by itself. I think we might have to get some for the leftovers tomorrow!
I posted a picture of my dinner on Instagram the other night and had a lot of my followers ask for the recipe.
It’s a real family favourite and actually the only meal the whole family enjoy. It’s from the ‘Hairy Dieters Eat For Life‘ book which is full of lots of great food that is good for the waistline which is always a bonus!
Spicy Pork And Rice
2 tsp olive oil
1 medium onion sliced into wedges
500g pork tenderloin cut into 1cm slices
50g chorizo sausage cut into 5mm slices
2cloves thinly sliced garlic
100g green beans trimmed and cut into small pieces
1tsp ground cumin
1 tsp ground ground coriander
1/2 tsp hot chilli powder
1 red and orange pepper deseeded and sliced
750ml chicken stock
In a large frying pan fry the onions until softened and lightly browned. Stirring regularly.
Add the pork to the pan and fry for another 2 mins until browned. Add the chorizo, garlic, peppers, and beans and stir fry together for another 2mins. Sprinkle over the spices and stir in the rice, pour over the stock and bring to the boil.
Reduce the heat to a simmer and cook for 20mins, stirring regularly until the rice has been absorbed and the pork is tender.
We serve ours with a small green salad and sometimes some crusty bread if the children are really hungry.