Make Cooking and Shopping Easy with our Shopping List Function

May 18th, 2012

I just had to write this as when I talk to people about the functionality on our site they are amazed – but so many people don’t know the full scale of what you can do. (And it’s FREE!)

Last weekend I had some friends over for the first bbq of the season and I decided what I wanted to make – In fact I chose one of our dinner party menus (but selected the dessert from a different menu) and added each of the recipes to my shopping list

I then added the extra stuff from my list that I keep on the fridge and get the kids to write on when anything runs out or if they want something and added these extras at the bottom of the list.  By adding these in – The MyDish shopping list sorted everything into aisles so I wasnt running up and down the store to get all the things on my list.

I spoke to someone who said that she always uses MyDish shopping list to go shopping and just decides what recipes she wants in the week and creates her shopping list and when I spoke to her I thought so many peeople would use it if only they knew about it! – Its free for goodness sake!

You can either print off the list which is what I do so I can mark off everything as I get it, or you can email it to yourself or send it to your mobile!

Have a go, you won’t be disappointed!

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Scrumptious Spring Menu – menu #28

May 12th, 2012

I have kept up the South African theme for this weekend’s dinner party menu.  I have chosen a menu from one of our members Scrumptious who has shared 57 recipes.  I am putting all of our dinner party menus on our diner party page for easy reference so you can have the full years selection of menus for inspiration.

Scrumptious Dinner Party Menu

Starter

Tomato Soup and Croutons

Main Course

Marinated Salmon

Roast Potatoes

Garlic Mayonnaise

Crunchy Coleslaw Salad

Dessert

Raspberry Pudding

Using ripe tomatoes on the vine – place on a baking tray with garlic cloves, drizzle with olive oil and roast.  Meanwhile in a saucepan fry onions and add balsamic vinegar cooking to reduce.  Then add in everything on the baking tray and stir in to the onions – liquidise to a rustic consistency and serve with creme friache , some basil leaves and coutons.

The main course of salmon roast potatoes and salads is an easy and light main to prepare.  The salmon is all about the soy and sesame dressing which is put together and drizzled over the salmon – best to do this at least 12 hours before cooking (ideally leave it to marinate overnight) to really let the juices sink into the salmon.

The crunchy noodles and the flaked almonds make this coleslaw a really interesting and tasty salad.

For dessert this raspberry pudding involves whisking the eggs and sugar and then stiring in the salt, flour and milk.  Put half of this mixture into your pudding bowl and cook for 15 minutes and then add all the raspberries and top with the rest of the mixture and then put it back in the oven for a further 30 minutes.  To serve sprinkle with caster sugar and serve with cream or ice cream.

Don’t forget to tell us your favourite dinner party menu for a chance to win a cooking holiday for 2 and more importantly to add to our dinner party menu collection to provide and share and gain inspiration for your next dinner party.

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Judy’s Springtime Dinner Party – MyDish Menu #27

May 3rd, 2012

This dinner party menu is dedicated to Moody Judy as although the main course is under her husbands profile (Ivor) it was originally Judy’s and she chosen these recipes and put them together.

Starter

Crispy Duck and Watermelon Salad

Main Course

Greek Lamb

Greek Potatoes

Avocado and Papaya Salad

Lychee Salad

Dessert

Lemon Meringue Pie

Pineapple and melon with mint

The duck salad is made using a quarter of duck roasted – best as leftover if you are ever having roast duck – or just make some extra for the weekend salad!  Shred the duck and scatter it on a bed of herb leaves (basil, corriander, parsley and mint leaves).  Then  throw some cashew nuts on top and died watermelon.  The sauce is based on a Thai dressing called Green Nahmjim – only becareful you dont pour it all on as it is VERY spicy.

The key to the main course is to marinate the lamb the night before or early in the morning leaving the juices to infuse for a good few hours.  Shoulder or lamb shank is a good cut to use as after it has been cooking slowly for 4 hours it just falls apart and is so delicious and tender.  This is served with roast potatoes, Judy chose Nicola Greek potatoes just to keep with the Greek theme and the flavours complimented each other really well.  Then for those warm muggy evenings (remember them?) a selection of salads -

If you have room to move dessert is a slice of lemon meringue pie – tangy, sweet and very moorish – and for those guests who don’t do puddings after such a delicious meal – a platter of cubed melon mixed with pineapple and topped with a springly of mint and sugar pummeled together with a touch of rum for good measure to make a mojito salad.

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