Food And Nutrition
Lemon loaf cake
Ingredients
For the lemon cake
- 5 free-range eggs
- 300g/11oz caster sugar
- 140ml/5fl oz double cream
- 3 lemons, zest only
- 1½ tbsp dark rum
- 1 pinch salt
- 80g/3oz unsalted butter, melted
- 240g/8½oz plain flour
- ½ tsp baking powder
For the apricot jam glaze
- 3 tbsp apricot jam, warmed in a small saucepan
For the lemon glaze
- 1 lemon, zest and juice
- 150g/5oz icing sugar
Method
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Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.
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In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
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Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
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Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.
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Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.
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Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.
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For the lemon glaze, mix together the lemon juice, zest and icing sugar.
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Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.
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Brush the lemon glaze all over the cake and leave for a few minutes to set.
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Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.
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Remove the cake from the oven and leave to cool to room temperature before serving.
Nothing can beat a good Sunday roast. The weekend is the perfect time to cook a big piece of meat with sides, and it’s also the perfect time to do some meal prep. Add just a few minutes to your time in the kitchen on the weekend and save lots of time during the week. You’ll have three very different meals using just one roast.
Game Plan
Prep Time: 1 hour 45 minutes
- Make a large roast beef (5 pounds) and serve hot with side dishes on prep day. Reserve the drippings and store them in a container. Let the leftover meat cool.
- Divide the remaining beef into two portions, putting two-thirds in a one-labeled container to make sandwiches and the remaining third in a container for noodle stir fry.
- If you have time, prep and chop the vegetables for the stir fry.
Prep Day Loin Roast With Sides
Roast a large herb-crusted beef top loin roast and serve it on prep day with creamed spinach and glazed baby carrots for a delicious dinner. Prepare the side dishes on the stove while the roast cooks away in the oven. Skip the gravy—the roast is moist and flavorful enough without it, and you can use the drippings for the next meal.
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Getting Dinner on the Table
- The roast can also be made in the Instant Pot or slow cooker.
- Cook the beef to medium-rare or medium at most since it will be cooked again in these other recipes.
- Reserve the drippings from the roast beef in a sealed container in the refrigerator to use for French dip “au jus” the next day.
French Dip Sandwich Night
Time: 15 minutes
Grab the container holding two-thirds of the leftover roast beef and slice thin against the grain. Heat the reserved drippings from yesterday’s roast along with beef stock and a dash of soy sauce and Worchestershire sauce while you toast the bread in garlic butter. Serve these French dip sandwiches with a green salad.
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Getting Dinner on the Table
- Replace the ingredients and method for the Instant Pot beef with the beef you cooked on prep day.
- If you like your au jus thicker, whisk in a tablespoon of cornstarch and water slurry until it reaches the desired thickness.
Thai Stir-Fried Noodles With Beef Night
Time: 15 minutes
Thanks to some prep and leftover beef, you can throw together this Thai beef stir-fry in no time. Cut the beef into thin strips against the grain. Skip marinating and cooking it, simply adding the marinade ingredients to the sauce. Toss the cooked beef in with the stir-fried vegetables at the end just to heat through.
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Getting Dinner on the Table
- Swap the vegetables out for your favorites, such as cauliflower, snow peas, or green beans.
- You can change out the noodles for cooked white or brown rice.
About Dinner Plans
Making quick weeknight dinners is easier when you start with a few building blocks. Dinner Plans is a realistic roadmap to help you achieve that goal, by putting in a few hours of work (planning, shopping, and prepping) at the outset. Preparing a big batch of one ingredient (protein, vegetables, or grains) gives you the flexibility to plan a variety of meals. And who knows? You just might discover your new favorite weeknight recipe in the process!
Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms.
Ingredients
- 250ml/8fl oz natural yoghurt
- ½ cucumber, grated or finely chopped
- large handful mint leaves, chopped
- large pinch salt
- ½-1 green chilli, de-seeded and finely chopped (optional)
Method
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Wrap the grated cucumber in a tea towel and squeeze out any excess water.
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Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms.
A really simple and delicious way to cook beetroot. The sweet and mellow flavours complement roast chicken perfectly.
Ingredients
- 6 beetroots, unpeeled
- 3 medium unpeeled red onions
- 4 unpeeled whole garlic cloves
- 4 tbsp olive oil
For the glaze
- 50ml/2fl oz vegetable stock
- 2 tbsp balsamic vinegar
- 1 sprigs of thyme, leaves picked and chopped
- salt and freshly ground black pepper
Method
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Preheat the oven to 180C/360F/Gas 4.
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Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil.
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Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.
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To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme
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Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.
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Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately.
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