A little later than planned (my fault) But, here is the very first Menu plan! Yay!
A huge thank you to @MissRoulette for sharing this. it’s fabulous and a grand opener to Monthly recipe plans!
We start with:
Red lentil soup
This is a real hearty soup, perfect for eating on a cold and dreary afternoon. It is a chunky soup but can be blended to make it smooth if you prefer, just remember to take out the bay leaf before blending! – serves 3. I always do my soups to serve 3 as then you have a serving to have for lunch the next day or freeze for later!
2 tbsp olive oil
1 medium onion, diced
1 clove of garlic, minced
1 tsp thyme
½ tsp oregano
1 tsp red chilli flakes
1 bay leaf
1 cup red lentils (washed)
1 tin of chopped tomatoes
2 ½ – 3 cups of stock
Heat the oil in a saucepan on a low temperature.
Add onion and cook for 3 minutes until soft but not golden.
Add red lentils, chopped tomatoes and 2 ½ cups of stock.
Bring to a boil, then turn down to a simmer for 20 minutes.
Stir frequently to avoid the lentils sticking to the bottom of the pan. If the soup looks too thick or starts bubbling like a volcano add more stock/water. The amount of stock needed depends on how thirsty the lentils are (older lentils need more water) and how thick you like your soup.
Marmalade oaty slices
Don’t be fooled by the oats, these are not a healthy snack! They are based on a traditional flapjack recipe so are gooey, sweet and sticky. – 12 slices (approx) It depends on how large you like the slices!
3 cups rolled oats
1 cup wholemeal flour
½ tsp grated nutmeg
½ tsp salt
½ cup sunflower oil
2/3 cup golden syrup
¾ cup orange marmalade
A cup of hot water and two metal spoons will be your friend for this recipe. The syrup will slide off hot metal spoons so use them when measuring out the syrup.
Preheat your oven to 180 degrees C and grease your baking tray.
In a large mixing bowl stir together the oats, flour, nutmeg and salt.
Add sunflower oil and golden syrup and stir. You need to make sure that the oil and syrup are mixed in well and that there is no dry mix left in the bowl. Depending on how warm it is in your kitchen this may take some time as the syrup can be rather stiff when cold.
Put half of the oat mixture in the tray and smooth down with the back of a hot metal spoon. You want the mixture to completely cover the tray, right up to the corners.
Spoon out the marmalade and smooth over the oat base.
Cover the marmalade with the remaining oat mixture and smooth out. You need to make sure the marmalade is covered otherwise it can boil through the cracks and burn once it is in the oven.
Place in the oven and bake for 20 minutes.
Once golden take out of the oven and allow to cool on a wire rack. When cool cut into slices.
I use golden syrup as it is the traditional flapjack syrup of choice. I also really like golden syrup, I’ve even been known to have it on toast…. I have not tried other liquid sweeteners but would imagine they would work just as well, just give it a different taste, so feel free to experiment.
If you don’t like marmalade you can use jam as the filling and use a different spice in the oats. I find cinnamon goes well with blackberry jam.
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