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Monday night Pasta Sauce

I find that every Monday night I can’t be bothered with dinner for the little man or myself. I don’t know why but I hate Monday nights and trying to think of what we will have for dinner! Anyone else feel this way??

You guessed it last night was Monday night and when I picked up the little man after I finished work and his day at care I thought “urgh what are we having for dinner?” The little man wanted chops but we’d had them the night before so I said no and he then said number spaghetti. I thought done you can have that and it is quick and easy to boot.

Then I thought what am I going to have???? Was thinking bad food then decided I’d make a pasta sauce with some ingredients I had in the fridge.

So I gathered up bacon, mushrooms, lemon, and semi sun dried tomatoes. I thought how am I going to do this and then didn’t worry how it turned out as only me eating it.

I cut the bacon, sliced the mushrooms, zested the lemon and chopped the semi sun dried tomatoes and pine nuts. Add it all to a frypan with some oil from the tomato jar as well as the juice from the zested lemon and hey presto there was my pasta sauce for the night. Not the healthiest but not the worst kind of sauce either. Stirred through wholemeal pasta with some parmesan on top and it wasn’t too bad, except I burnt it a bit as I was getting the little man’s dinner ready…..

Recipe

1 rash of bacon
4 mini button mushrooms
4 semi sun dried tomatoes
Zest of a lemon
Juice of a lemon
Pine nuts
Cracked black pepper (to taste)
Parmesan cheese

Method

Cook bacon in frypan add the mushrooms and tomatoes with some oil from the jar, zest the lemon, add half the juice and reduce. Add the pine nuts and cracked pepper and then the other half of the lemon juice. Done!

fying off the ingredients

frying off the ingredients, with pasta boiling in the background

finished product

finished product

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Gingerbread making time

Earlier this month the little man said out of the blue “I want to make gingerbread men.” I thought what a great idea as it will kill some time and he always loves pressing out the shapes for me.

I googled a recipe on the internet and had all the ingredients in the cupboard, very surprised about that but wasn’t complaining either.

Besides all the sneaky stealing of the dough as we were recutting and kneading we had a great production line going. Mind you the little man wanted to use all the Christmas cutters I had so I put a stop to that and only let him have a select few. He had loads of fun during this stage and couldn’t wait to ice them. I decided I needed a break so said that he had to go and have a rest in bed and when he got up we would ice the biscuits.

After colouring a few bowls of icing we were on our way to having a messy time and the little man did a fantastic job of decorating a few biscuits of his own.

licking the spoon

licking the spoon

fun times

fun times

concentrating whilst icing

concentrating whilst icing

finished products

finished products

Gingerbread Recipe
125g butter at room temp
½ cup firmly packed brown sugar
½ cup golden syrup
1 egg, separated
2.5 cups of plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicar soda
Plain flour to dust
ICING
1 cup pure icing sugar sifted
Egg white from above
Food colouring

Pre heat oven to 180C and line two baking trays with greaseproof paper

Beat the butter and sugar in bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Sift in the flour. Ginger, mixed spice & bicarb soda. Turn onto a lightly floured surface and knead until smooth. Cover with glad wrap and place in fridge for 30 mins to rest (I didn’t do this part).

Meanwhile, place egg white in a dry bowl and beat until soft peaks form. Gradually add the icing sugar and beat until stiff peaks form. Divide into bowls depending on how many colours you are going to decorate your biscuits with.

Place the dough between 2 sheets of baking paper and roll out until 4cm think. Cut out shapes and repeat until all dough is gone.

Bake in oven for 10 mins or until brown. Cool on rack and once cooled free to ice.

I also made my mum’s birthday cake that weekend; it was a buttercake with rosewater italian meringue icing. The little man assisted by placing the butterflys on the cake!!!

birthday cake

birthday cake