This is something I started doing quite a while back, and it's become a little tradition. Mind you, it's not easy when the staples like flour, potatoes and rice start disappearing. By this weekend just gone, I had to go to my store cupboard and pull out another 25kg sack of wheat grain out to put into the pantry. The last of the brown rice went Thursday night, and we still have a couple kg of potatoes in the basket.
Our Sunday menu looked very interesting, but we certainly didn't starve at all.
Breakfast:
Museli with tinned pears.
Lunch:
Potato wedges (tossed in a mix of plain flour and garlic powder, then placed on baking tray with a drizzle of oil, into a hot oven on the top shelf). I had a little cream cheese left, so I warmed that to have with some sweet chilli sauce (if anyone wanted).
Apples.
Dinner:
Creamy vegetable and lentil soup. This was simply a sauteed mix of 1/2 a brown onion, 5 celery stalks, 2 large carrots and a small head of broccoli. Add 1 cup of red lentils, enough water to cover liberally, and some chicken stock cubes. Cook until tender and then puree.
Earlier in the day, I'd found a small packet of pecans hiding away. Aha! Pecan pudding. This is so yummy, and makes enough for 8.
Pecan Pudding:
1/3 cup brown sugar
1 1/4 cups self-raising flour
1/2 cup milk
1 egg, lightly beaten
80g butter, melted
75g pecan nuts, chopped
Into mixing bowl, sift flour and brown sugar together. Add pecans and toss through to coat.
In a separate bowl mix the milk, melted butter, and beaten egg. Add to dry ingredients and mix until smooth.
Spoon into greased oven proof dish (1 litre capacity).
Sauce:
1/2 cup brown sugar
1 tbsp cornflour
1/4 cup golden syrup
1 1/4 cups boiling water
Mix brown sugar with the cornflour until smooth, then sprinkle over the pudding base.
In a small jug, add the golden syrup to boiling water until well mixed, then carefully pour over brown sugar and cornflour mixture.
Bake in a 170degC oven for 50 minutes, or until topping is golden. Remove from oven and let stand 5 minutes until serving.
We found a little vanilla ice cream to go with ours, and it was very YUMMY!
5 comments:
This is all sounds very inspiring...although I must say I doubt there would have been any vanilla ice cream left to eat in our house! :) I love the look of your pecan pie, shall show my girls that recipe as they love to try new things. Mel x
Yes, we were very happy to find that ice cream. If we didn't have that, I would have probably made up some vanilla custard.
I have a lovely pecan pudding recipe from the states with corn syrup I think. I probably shouldn't find it! ☺ Eggs. I throw all the strange leftover vegies into an omlette at the end of our shopping fortnight.
Pecan pudding sounds delicious! You are a very resourceful person!
Delicious! I think we'll try this. Of course, it's 100 degrees here now, so I may wait for the fall. Thanks for sharing!
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