So things haven’t gone all that smoothly this week, and I’m only getting my menu plan up today. Sorry about that! It’s been on the fridge since Sunday night, though, and that’s what really matters!
- the last of the ham with mayo/mustard on bread with cucumber & fruit
- bangers & mash for her and me, J eats at work
- banana loaf, fruit & biscuits for them – was supposed to be a snack but they stayed out for lunch – and cheese sarnie for me.
- Finally (finally!) got to eat that cobbler after the casserole was frozen last week due to to not having time to make the scones. It was awesome, despite being made with only 2 chicken breasts instead of 4, and bacon bits instead of sausages.
- Tuna mayo wraps with fruit and Banana Loaf (recipe below) for them, tuna salad for me
- Peshawari Biryani with Pilau Rice (recipe to follow)
- leftover biryani for me, tuna salad for him, tattie salad & cheese for her
- the other half of the cobbler (nomnomnom)
- cheese & coleslaw for us, tattie salad & cheese for her
- Greek Rice with mint & feta (will do two meals, so one for the freezer)
- day out in Jed fur her and me. Tattie salad & cheese, banana loaf
- carry out dinner for a treat before the 2h drive home, J eats at work
- Pizza Muffins (hopefully to do school lunches too)
- Roast duck breast (from the freezer) with veg & potatoes
Recipe of the Week:
Recipe given to Bronwen (Granny Bron) Noble by Jean (Grandma) Noble
Makes 2 loaves (~14 slices per loaf)
4 cups flour
1 cup (~200g) butter / marge
3 cups sugar
2 tsp baking powder
1 tsp salt (if using unsalted butter)
4 beaten eggs
2 cups mashed bananas (about 6 bananas)
- Cream butter & sugar
- Add beaten eggs & mix
- Sift in dry ingredients & mix
- Add mashed bananas & mix
- Spoon into lined or greased & floured loaf tins
- Bake at 200C for ~1hr or until the top is lightly browned and the centre does not stick to a skewer.
- Leave in the tins for 10 mins before turning out onto a rack to cool fully.
- 1 cup = 240ml
- mash bananas with a potato masher
- you can substitute up to 50% of the fat with sunflower / vegetable oil for a loaf that keeps longer and tastes just as good
- Leave until the next day before slicing to avoid it falling apart
- Freezes wonderfully
- Keep the heels, chop into cubes, and serve with custard for a decadent and almost-free dessert
Hop over to Menu Plan Monday to see what everyone else is making this week.