I spotted the mixes made by Paul Hollywood in shops the other day. I’ve wondered if I should get them. I don’t use mixes because I don’t see the point for them. When we are away with the caravan, I would make my own mix, basically I weight in the flour, sugar, baking powder, cocoa and put it in a zip bag or in a jar. I love baking, my husband loves baking and between us, we manage to make some desserts each day.
That being said, I’m a blogger and these are mixes from Paul Hollywood and my husband agreed with me that surely my readers want to know what are my thoughts about these mixes. With that in mind, I bought the Luxurious Belgian White Chocolate Cookie Mix and the Luxurious Belgian Chocolate Muffin Mix. I’ve decided to respect the recipe as much as possible on both, without any other additions.
I wanted to make a weekly meal plan for ages, but I get ideas and this makes me want to cook something else and I can’t stick to a plan, until now. For our last week away (well, a little bit more than 1 week), I made a meal plan and this is how I discovered How to make a realistic meal plan.
I started by thinking how much time I will have to cook. Basically not a lot, as we were away with work. I also didn’t have a lot of space to cook, as we were caravanning. I have an oven and a hob with 2 burners, a small fridge, but the worktop space is limited. Considering all these, I chose the best options available. We eat shop-bought soup, so I got enough cans for each day, making sure we have 1 of 5 a day and we also have loads of different options. I’m going to talk about the meal plan I did when we were busy, most days include only the breakfast and dinner, as at lunch time we had different things, vegan healthy bars and sandwiches most days.
Because I wasn’t at home, I prepared the rice, cornmeal and pasta by weighting in how much I would need to cook once. I also made the mix for pancakes/cupcakes, dry ingredients, to which I got to add 2 eggs and some milk. It took only 10 minutes to prepare everything. I prepared a few cans of veggies too and I took some coconut milk from home for the risotto. I didn’t want to have to go shopping often.
B – Sandwich and soup
We had sandwich, soup and cake.
L – Vegan coconut milk risotto with veggies
I made coconut milk risotto with bamboo shoots.
D – Mash potatoes and halloumi
Mash potatoes, pan-fried halloumi and red cabbage salad.
B – Pasta with veggies
We had pasta with 1 can of peas and 1 can of tomatoes, herbs and sesame seeds.
D – Stir-fry
Stir-fry with leeks, carrots, peppers, mushrooms and halloumi.
Soup. Stir-fry of peppers, carrots, mushrooms, potatoes and onions.
B – Soup and pancakes
Soup. Savoury pancakes with mushrooms and cheese.
D – Nachos
Nachos with homemade tomato sauce.
As you can see, I did pretty good. We had at least 3 servings of veggies every day. We also had some fruits, so I don’t think there was a day with less than 4 from the 5-a-day.
So, these are my tips on How to make a realistic meal plan.
Make it flexible.
I think my meal plan was a success because I didn’t think of an exact recipe. I said, for example, “stir-fry” and this meant I could do it with each ever veggies I fancied. As you can see in my plan, we had quite a lot of mushrooms because we both wanted to have more mushrooms that week.
Make it simple.
Another thing that was very important is that I kept everything easy and simple. Not too fancy, so I didn’t have to spend too much time cooking because I didn’t have a lot of it. I made plans before, but it was too complicated for the time and resources I had.
Last time I made a plan, we were away, like this month, but we were staying in a self-catering cottage, I had the pans they provided us with and again, not a lot of worktop to do what I wanted.
Make it convenient.
Use the things you know it will make your life easier and it will also make it more likely you will stick to your meal plan. I used canned soup, canned veggies along fresh veggies and some frozen mushrooms too. At home I have more time and I would cut down on the number of canned foods I would have. So, instead of asking myself to cook from scratch with fresh veggies that I bought that day from the supermarket, I chose convenience for myself. Leaving the caravan at 8.45 and getting back at 6 meant I was able to cook in the mornings and in the evening too. A few years ago I would have left the cottage at 8 and got back at 8 after going to the supermarket to get fresh food. Do I have to point out that we had pizza and pasta almost every evening? I was too tired and had other things to do too.
These are my tips. I will make another meal plan for next week, to see how well I will stick to it while at home.
Do you make meal plans?
Last year I’ve wrote Vegetarian Christmas, a post with 10 recipes for Christmas, some of them were mine and some were from other bloggers that I follow. This year I’ve decided to make a similar post, with 10 recipes, 5 mine and 5 from other bloggers.
I will start with one of my own recipes for vegan Brussels sprouts and Chestnuts. I used frozen sprouts because I had those in the freezer and cooked chestnuts, so prep time wasn’t an issue and cooking took only 10-15 minutes.
I sometimes make soup for Christmas and this Creamy Asparagus and Pea Soup with Coconut is exactly what I have in mind. After quite a heavy starter with cheese and hearty dips and maybe a little bit of salads with mayo, I feel the need for something refreshing and light. A vegan soup packed with green veggies and some healthy fats must be on my menu for this Christmas. Angela made this delicious looking Christmas Stuffed Butternut Squash. I like the idea a lot and it’s something I might try. The best part is that it can be prepared in advance and only baked on the day. It saves a lot of time.
She also made these cute fondant decorations for mini-Christmas cakes. Here is the recipe for the Christmas cakes. She mentioned she saw tutorials on youtube on how to make the decorations and I agree, youtube is amazing for this sort of thing. It’s how I’ve made my fondant flowers a couple of months ago. I will try to make other figurines for Christmas, as those also can be made in advance.
Last year I made a huge snowflake cinnamonbread (instead of gingerbread) biscuits, but this year I was a little more traditional with The Gingerbreads.
For starters I am making dips and salads and this Broad Bean, Pea and Mint Hummus made by Lucy sounds delicious. It takes very little time to make and it’s something different to have on the table for Christmas.
Cozonac is a sweet loaf made out of enriched dough with cocoa, raisins, walnuts and Turkish delight. This recipe was passed down from my grand-grandmother on my mother’s side. The recipe is not difficult to make if you have experience with breads. If it’s the first time you are attempting bread, make it with strong white flour instead of the mixture I say in the recipe. It’s easier to work with white flour as it doesn’t have as many fibres as the other one.
Another dessert I love the look of is this KESAR ELAICHI SHRIKHAND. Anupama posted a video recipe of this dessert that is made with strained yogurt and flavoured with cardamom and saffron. It looks lush and indulgent.
Mince pies, of course I had to mention a recipe of mince pies. This is my recipe and it’s made with apple and cranberries. I love making mincemeat for mince pies and it’s so easy to modify it so it’s more to your taste.
I should mention drinks too and Christmas Pudding Vodka must be one of the best ideas. It’s also lovely as a gift. I recently made Visinata, it’s a Romanian drink made with sour cherries and alcohol, very similar to the Chistmas pudding vodka. Both my husband and I liked it a lot and we talked about different flavours that work with Vodka, to make more infused alcoholic drinks.
The last recipe is one I made recently, Festive wreath doughnuts. I love how well they turned out and the baked doughnuts are so easy to make. While doughnuts aren’t usually on the Christmas menu, they might be a good option for Christmas Eve, easy to make and really really cute.
This year I’ve been baking along the Great British Bake Off. It was the second year in a row, you can have a look at my bakes from last year. I used the recipes I tried last year to created new recipes and I also made some of them again, like the Victorian fruit cake for Christmas.
This year had some amazing recipes as well. Because of the challenges and my intention to bake each week, I baked things I’ve wanted but kept postponing, like the Yorkshire puddings, roulade and citrus meringue pie. This year it was harder because they didn’t mention the challenges and I had to wait until the show was on TV before baking. I’m not sure what will happen next year and with the move to the Channel 4 and rumours of a celebrity Bake Off, I might decide not to bake along.
In the last 10 weeks I’ve been Star Baker once, at bread week and I’ve worked with Tesco for a couple of bakes.
I’ve started before seeing the show with a Victoria Sandwich, but it wasn’t a challenge in the first week as I assumed, but in the last one. It’s quite funny it happened this way. All the recipes are on my food blog: CookStyle, if you want to try any of them.
Baked waffles with fresh raspberries and date nectar. I don’t like honey, so I usually swap it for date nectar, it has the same consistency, but a different taste.
Another breakfast, baked waffles again with homemade strawberry and blueberry jam and a summer fruits smoothie.
Courgette chilli with fried halloumi. I liked the combination.
Pavlova with shop-bought meringue, lots of whipped cream and summer fruits on top. It’s so easy to make. I put hardly any sugar in the cream as the meringue is sweet. I wash and cut the fruits and then left them on a kitchen towel for half an hour to remove the excess water. It was delicious. I wanted to bake my own meringue, but I’m not sure I will, as it’s so much easier to get a shop-bough and making at home doesn’t make any difference.
Jacket potato with baked beans and a little bit of cheese on top.
I also tried Konjac pasta. It has a funny texture, I don’t like it. I still have a pack of pasta to try, but I don’t think I can do something that I would like as the texture is the problem.
Konjac is a low calorie pasta that should help in a diet. I don’t avoid carbs and never did, even when I was loosing weight. But, I wanted to try this pasta. I don’t think it’s a good alternative as it’s chewy. I think the pasta made out of veggies is a much better way to cut out the calories. I had courgette and sweet potato pasta and I loved both of them, they add their flavour, but it’s subtle.
Today the wait is finally over and the Great British Bake Off starts again. As last year, I will bake along each week at least one of the challenges.
This is cake week and I’ve baked a Classic Victoria sponge (recipe on my food blog). The name of the cake comes from Queen Victoria, obviously. Recipes for cakes with yeast appeared in cookbooks from the 17th century, but as Queen Victoria loved this cake, it got the name from her. The traditional cake had raspberry jam filling and whipped cream. I used strawberry jam as my husband doesn’t like raspberries.
Next week will be Biscuit Week. I’m sure my husband will be delighted with biscuit week, as he likes them. I’m not sure what I’ll make, last year I baked biscotti. If you want to read more about my bakes from last year, have a look at The Great British Bake Off, bake along.
In September I’ll be away with work (and a couple of days off) and it will be difficult, but I want to bake each week regardless. Last year when I had to leave in September I was baking a Frangipane tart at 7.30 in the morning, before leaving home, so I know I can do it.
Are you watching the Bake Off? Does it inspire you to bake?
I bought a cake stand which I thought would be great for an afternoon tea. After cooking I thought it’s a great idea to share how I prepared my fancy afternoon tea at home.
From start to finish it took me two hours and a half. I don’t think it takes long and most of it can be prepped in advance and a couple of things can be made the day before. Nothing is shop-bought, beside the basics, like bread.
Looking at Master Chef I realized how important is to have a plan, so I’ve made the menu a couple of days before preparing the afternoon tea. By having a set menu, it was so much easier to know from where to start and the order in which the food is prepared.
If it’s the first time you are making and afternoon tea, make sure most of the recipes you want to include are easy to make and you’re familiar with them. This will allow you more time to experiment with the new recipes.
Menu for my afternoon tea at home
– cucumber, cheddar and cream cheese sandwich
– egg and mayo sandwich
– exotic mushrooms and cream cheese sandwich
– scones with raisins and scones with chocolate chips, served with clotted cream, rhubarb and vanilla jam and damson jam
– lime pie
– matcha pie
– chocolate cupcakes with strawberries
– chestnut mousse
Cucumber, cheddar and cream cheese sandwich with wholemeal bread. Spread a thin layer of soft cheese on both slices of bread, add some grated cheddar and thin slices of cucumber. Cut a couple of finger sandwiches.