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Recipe–Menu For July

In the blocks below, please find your weekly recipe-menus in a restaurant-style layout. If you have any questions or concerns about the meals, please reach out to me! I upload the recipe-menu's on a Friday to help with meal prep for the week and the upcoming weekend. 

Week One: 

Breakfast

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Loaded Pancake

(Simple pancake with a load of toppings)​

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  • Serves: 6

  • Preparation Time: 20 minutes

  • Cooking Time: 20 minutes

  • Total time: 40 minutes​

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What you’ll need:

  • 1 –large– pan

  • 2 x –medium– mixing bowls

  • 1 spatular/egg lifter

  • Whisk

  • Soup ladle

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Dry ingredients;​

For the pancakes:

  • 2 cups cake flour

  • 1 tbsp. baking powder

  • ¼ castor sugar

For the toppings:

  • None 

Wet ingredients;

For the pancakes:

  • 2 tbsp. butter 

  • 2 eggs​

  • 1 tsp. vanilla essence

  • 2 cups whole milk

  • ¼ cup melted butter

For the toppings:

  • 1 cup pomegranate seeds (approx. ¼ cup per pancake)

  • 1 cup sliced strawberries

  • 1 cup sliced and peeled kiwi fruit

  • 1 cup sliced banana

  • 1 cup plain yoghurt

Spices;

For the pancakes:​

  • ½ tsp. salt​

For the toppings:

  • None​

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Method;

For the pancakes:

  1. Combine wet ingredients into one mixing bowl and dry ingredients in the second mixing bowl.

  2. Add the wet ingredients to the dry bowl and whisk lightly to combine.

  3. Melt the butter in the frying pan, making sure the entire bottom is covered. 

  4. Fill the soup ladle about halfway with the batter and gently pour into the pan.

  5. Swirl the pan to help the batter reach the edges of the pan.

  6. Cook the batter for about 2–3 minutes a side before flipping over.

  7. Repeat with the remaining batter and set the cooked ones in the oven on the "warmer drawer" setting to keep them warm while the rest of them are cooking.

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For the toppings:

  1. Spread the plain yoghurt over each pancake.

  2. Arrange the portioned toppings onto each pancake in any order you like. 

  3. You can either mix the toppings and have a spread, or

  4. Use a quarter of each pancake per topping (apart from the yoghurt) to make seperate fruit corners.

  5. Enjoy as is or with a serving of fresh cream for a sweeter option.

  6. ​

Helpful Hints:

  • To flip the pancake, you can use a wide spatula or a clean dinner plate if you don't feel confident in your flipping ability. For this method, position the plate over the pan so that no edges of the pan are visible, then, using both hands (one holding the pan and one holding the plate), flip the pan/plate over. The cooked side of the pancake will be visible (on top) and now you can slide the pancake back into the pan on the raw side for that side to cook evenly. To help with sticking, you can add a dash of flour to the plate before closing down on the pan.

Healthy Lunch
Healthy Lunch
Healthy Lunch

Lunch

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Savour the Cake

(Potato and tuna fish cakes with a side salad)

​

  • Serves: 4

  • Preparation Time: 20 minutes

  • Cooking Time: 20 minutes

  • Total time: 40 minutes​

​

What you’ll need:

  • 1 –large– pot

  • – large– frying pan

  • Box grater

  • Mixing bowls

  • Potato masher

  • Potato peeler

  • Sharp knife

​

Dry ingredients;​

For the fishcakes:

  • 1 cup panko breadcrumbs

  • ¼ flour (any type)

For the salad:

  • None 

Wet ingredients;

For the fishcakes:

  • Approx 7 medium potatoes, peeled and quartered

  • 2 eggs, whisked

  • ¼  cup finely chopped gherkins

  • Dash of lemon juice

  • 2 cans tuna in brine

  • ¼ finely diced red onion

  • 3 tbsp. sour cream

  • 2 lemon peels, grated

  • 1 tbsp. frying oil

For the salad:

  • Handful of green olives (keep juice)

  • 1 cup sliced red bell pepper

  • 1 punnet halved white button mushrooms

  • 1 bag salad mix of your choice

  • 1 diced avocado (don't slice until just before serving)

  • ¼ cup cooked chickpeas, drained

  • ¼ cup diced white onion

  • ¼ cup diced red onion

  • ¼ cup feta (keep water)

Spices;

For the fishcakes:​

  • ½ tsp. salt​

  • 1 tsp. freshly ground black pepper

  • 1 tsp. crushed garlic

  • 1 tsp. dried tarragon

For the salad:

  • 1 tbsp. smoked, powdered, paprika

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Method;

For the fishcakes:

  1. Fill the large pot about halfway with water and boil the potatoes until soft.

  2. In a flat and shallow mixing bowl, whisk the eggs and add a dash of lemon juice. Set aside. 

  3. In a second flat and shallow mixing bowl, add the breadcrumbs. Set aside.

  4. Drain the water and return the pot to the stove to evaporate any excess water (plate is off, the remaining heat will do the job).

  5. ​Add the spices to the pot and mash the potatoes until all lumps have been eliminated. 

  6. Pour the potatoes into a large mixing bowl, scraping any excess from the bottom of the pot.

  7. Add the gherkin, lemon peel, onion, tuna, and 2 tbsp. of the sour cream and mix until well combined. 

  8. Shape the fishcakes into small patties (about 4 cm x 4 cm) and dip into the egg/lemon juice mixture on both sides.

  9. Coat each fish cake on both sides with the breadcrumbs and allow them to rest in the fridge while you prepare the salad.

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For the salad:

  1. In a small mixing bowl, add about 2 tbsp. of the olive liquid and feta water.

  2. Top with the smoked paprika and mix well. Set aside.

  3. In a large mixing bowl, combine all the ingredients except the mushrooms and avocado.

  4. Place in the fridge until the fishcakes are ready.

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To complete the meal:

  1. In the frying pan, heat the oil and shallow fry the fish cakes until golden brown on each side (approximately 10 minutes a side).

  2. Once all of them have been fried, place them on a kitchen towel to absorb the oil while you finish the salad.

  3. Remove the salad from the fridge and add the avocado and mushrooms before placing into a salad bowl. Ladle some of the olive and feta mixture from earlier and set aside.

  4. Plate the fish cakes and add a dollop of the remaining sour cream to the top of each of them before plating the side salad.

  5. You can enjoy this as is or with a sparkling drink to cut some of the greasiness from the fishcakes. 

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Helpful Hint:

  • This meal doesn't take too long once the ingredients are sorted and the fishcakes can get cold quickly. It's best to prepare everything before you start frying the fish cakes, unless you prefer cold/cool fish cakes!

Week Two: 

Week Three: 
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Week Four: 

 

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