Pregnancy Food Diet: Week 17

This past week has been another busy one with a few shortcuts happily taken on the food front plus a meal or two enjoyed out – counting down now to our 20-week scan.

Breakfasts:

Again this has remained a mixture of Nutriblasts or homemade smoothies such as this Banana & Mango combination , plus the Pret Five Berry Bowl of yoghurt, berries and granola during the week. At the weekend I made chocolate pancakes for me, Glen and Bridget on Saturday and served with yoghurt and berries and Sunday we had a combination of what was left in the fridge before the weekly shop: toast, fried tomatoes, blanched asparagus and a rasher of crispy bacon. Surprisingly delicious together.

Main meals:
On Wednesay I enjoyed a delicious lunch of Middle Eastern sharing plates with Chloe Pierre LDN at Nopi

Thursday we enjoyed quick-made Chicken Fajitas made with Old El Paso Smoky BBQ Fajita Mix.

On Friday, after a busy working week, I turned to convenience and cooked some Morrison's breaded cod with McCain's Oven Homefries and a big portion of peas.

Saturday I had to pop into central London with my daughter, brother and his partner and we enjoyed a lovely late Dim Sum meal at Imperial China on Lisle Street.

Prawn and chive dumplings

Prawn cheung fun 

Sunday's are always a good day for cooking and eating together, and we fancied something different. I made this variation of a Chicken and Apricot Tagine and it was gorgeous.

Chicken and apricot tagine

Monday, my day off from work, I spent a bit of time batch-cooking so have some easy-win meals, or at least the basis of meals to hand in the freezer. For our Monday meal I slow cooked some braising steak with onions and mushrooms in ale and beef stock and made this wonderful Steak and Ale Pie with mash and vegetables. Just lovely!

Steak and ale pie

Tuesday night we had a team work night out which involved some crazy golf in trendy Brick Lane at Junkyard Golf. By the time we'd finished we had missed all dinner queues but knowing I have to eat, I made a quick couple of slices of cheese on toast before bedtime, needs must!

Steak and Ale Pot Pie

There is nothing more warming or comforting than a meal of homemade pie served with smooth mashed potato and vegetables - it just cannot be beaten in the comfort food stakes.

This one is a favourite and I vary it between different ales, sometimes a stout or a Guinness, it always yields fantastic flavour and is a real family favourite.

I only add a puff pastry lid so it isn’t quite as naughty as it could be, and I am unashamed to admit I use shop-bought puff pastry (this time from Lidl) that is ready rolled as a slight shortcut. The meat takes a good three hours of slow braising in the broth before putting into the pie dish though, so I still feel rather virtuous.

Steak and Ale Pot Pie

Here's how:

• 500ml ale (I used Shepherd's Neame Bishop's Finger)
• 500g braising steak
• 100g mushrooms
• 1 onion
• 500ml beef stock or gravy
• 1 tsp Salt
• 1 tsp white Pepper
• 1/2 tsp dried thyme
• 3 tbsp plain flour
• 1 tbsp rapeseed oil
• 1 pack ready rolled puff pastry
• 1 egg

Firstly add the rapeseed oil (olive or vegetable oil is fine too) into a non-stick pan on a medium heat and place the oven onto 180.

Now cut the beef with a sharp knife, into generous bite sized pieces.

In a bowl place the plain flour and season, generously then give a quick stir. Now place the meat into the flour and toss to coat it in the seasoned flour all over. This will help to not only flavour the meat, but to thicken the cooking liquor into a thick gravy.

Add the meat to the pan and sear on all sides to gently brown, then remove the meat and add to a casserole dish.

Now slice a large white onion and add to the dish. Wash and slice the mushrooms and add to the dish and give a good stir.

Pour over the ale you are using and the beef stock, place the lid on top and put the dish into the oven for 3 hours of cooking.

After the first half hour turn the oven down to 160 and try to stir the dish every half hour or so.

Remove from the oven once cooked and test the meat, it should be tender and soft enough to break with ease when pushing a fork through. If the meat is still a little tough, return to the oven for 30 minutes.

Now leave to stand for 30 minutes or more as this will help the sauce to thicken further. Place the meat and juices into a pie dish.

Now place the pastry lid over the top so it hangs over the side and use your thumb to press down all round the edges to seal it. As this is a pot pie it needn't be super neat and certainly isn't at my house.

You can decorate the top with any adornment or leave it plain, as my daughter loves to help me cook we use cookie cutters to make different shapes each time.

Now beat an egg and use a pastry brush to coat the pastry and help it have a lovely shine and colour when cooked.

Finally use a sharp knife to make 2-3 incisions straight into the pastry, this is to allow the steam to rise out and avoid soggy pastry.

Place into the oven for 30-35 minutes or until golden brown and serve with your choice of accompaniments. Enjoy!

Here's a few more savoury pie suggestions from me:

1. Cheese and Vegetable Pie
2. Squash and Goat's Cheese Pie
3. Creamy Leftover Chicken and Mushroom Pie

And if you prefer a potato topping here are some lovely variations:

1. Family Fish Pie
2. Steak and Lentil Cottage Pie
3. Chicken and Mushroom Potato Pie
4. Mediterranean Makeover Potato Pie