Menu Plan Monday 29/08/16 with my Toad in the Hole Recipe

My aim on is to share my love of maths so that you might love it too. What does that have to do with menu planning?

Let me show you how menu planning is mathematically wonderful!

Starting with your weekly shopping trip: of 7 days in a week, let’s say you manage to buy enough for 4 meals, with some more food available for the other three days but you’ve forgotten a few ingredients. This could lead to an average of maybe two additional shopping trips for essentials. Unfortunately, by the time you notice you’re missing those essentials it is already 5pm, which some mums call the witching hour, when the hungry kiddies go crazy. If you happen to take one hungry kiddy or one hungry adult on your essentials shopping trip, one tin of tomatoes turns into £20 of things that looked so good at the time… That comes to £40 extra per week, which you could have saved most of, say £35, if you had menu-planned and written a shopping list before the week started. £35 per week is £1820. I don’t know about you, but I have better uses for £1820 per year than those sweets and biscuits!

Monday: Homemade burgers (I use 2lb/1kg minced beef, 1 egg, 1 onion, and Schwarz Season-All, then form into patties and freeze) with bread/coconut bread

Tuesday: Pizza (see bottom of post for recipe)

Wednesday: Bolognese with pasta/buckwheat pasta. This is my minced beef cooking day where I cook several kilograms in bulk and freeze it in correct portion sizes for our family, see Ground Beef Cooking at A Slob Comes Clean, so I’ll do that in the morning and then throw one portion into the slow cooker (we use about 400g raw/300g cooked minced beef between two adults and one bolognese-loving-3-year-old) with one carton of tomato passata (500ml), a shake (handful?) of chopped frozen onion (I do this in bulk and freeze it too because I never need a whole onion and I really don’t like chopping them, so I’d rather do it once a month), and a big shake each of salt, Schwarz Season-All, and oregano/Italian seasoning.

Thursday: Toad in the hole (recipes below, again with normal version and my allergy-friendly-for-my-allergies, paleo-ish version) with veggies

Friday: Pork loin steaks with potato/sweet potato chips, broccoli and carrots

Saturday: Eating with my parents

Sunday: Roast gammon in the slow cooker with potato/sweet potato chips, broccoli and carrots (we didn’t manage this last week so I’m going to try again)

Toad in the hole ingredients (Hubby’s normal version)


1 egg

40g plain flour

75ml milk

Ingredients (my version)


1 egg

15g ground almonds

25g buckwheat flour

75ml almond milk

Method (both versions)

Preheat oven to 220 C/430 F.

Cook sausages in pans (I use approx 8″ round cake tins) with enough oil to generously cover the base of the pan (probably a couple of tablespoons) for 10 minutes.

While they are cooking, mix up the batter from the other ingredients, whisking lots of air in.

The next step involves being speedy! Quickly take the pan out of the oven, pour in the batter and put it back in the oven. It is important to keep the oil hot (it should be bubbling when you take the sausages out of the oven) but be careful not to burn yourself. It should stay in for another 20-25 minutes. If you have trouble getting the sausages and hole to be done at the same time, try adjusting the timings of how long you cook the sausages before you add the batter.

My version doesn’t really rise, but it does taste quite like the normal version if you’ve forgotten what wheat tastes like…

Two tins of toads

I’ve found that my version takes a few minutes longer than the normal one (25-30 minutes), hence the slightly-overdone normal version in the picture! They were both yummy anyway, Bunny loves Toad in the Hole – and she only eats my version.

I am linking up to Menu Plan Monday at OrgJunkie. Be sure to check out her link to a grocery budget makeover course, that’s some more maths that can benefit you!

Menu Plan Monday


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