Luke Catleugh | WHAT WE BOUGHT AND ATE THIS WEEK | WEEKLY GROCERY SHOP & BUDGET MEAL PLAN @LukeCatleugh | Uploaded August 2023 | Updated October 2024, 1 week ago.
WHAT WE BOUGHT AND ATE THIS WEEK | WEEKLY GROCERY SHOP & BUDGET MEAL PLAN
Hey guys!
I hope you are all doing well. Welcome back to my channel and to another weekly grocery shop and food recipe vlog. I love filming these and sharing what we are eating for the week. This weeks focus was to use up lots of leftovers and jars that we had building up in the fridge.
I have linked everything featured below and written out the recipes for each of the meals created.
Big love,
Luke x
(disclaimer - this video is not sponsored. I work with Waitrose throughout this year but this video is not in partnership with them)
THINGS IN THIS VIDEO:
- Waitrose: waitrose.com
- Le Creuset volcanic orange roaster: johnlewis.com/le-creuset-signature-cast-iron-roaster/p1953451
- Smeg blender: smeguk.com/hand-blenders
- Sage pizza oven: johnlewis.com/sage-smart-oven-pizzaiolo-pizza-oven/p5795643
- Ooni pizza dough boxes: uk.ooni.com/blogs/recipes/classic-pizza-dough
- Panasonic bread maker: johnlewis.com/panasonic-sd-yr2550sxc-automatic-bread-maker/p5445757
1. MUSHROOM AND PEA RISOTTO
200g chestnut or closed cup mushrooms
150g arborio rice
100ml dry white wine
3 garlic cloves
1 white onion, finely diced
1litre of vegetable stock
100g green beans
75g parmesan or grana padano
1 cup of frozen peas
1tbsp unsalted butter
salt and pepper to season
2. SAUSAGE BAKE
6 sausages of your choice, I used Cauldron veggie ones
2 carrots
1 large red onion
1 apple
2 sweet potatoes
2tbsp chutney of your choice
1 tbsp olive oil
200g red cabbage
greens to serve
3. EASY PIZZA DOUGH - Makes 4 dough portions
368 grams lukewarm water
3 teaspoons (18 grams) salt
2.6 grams instant dried yeast
613 grams “00” flour, plus extra for dusting
1. Pour the flour and yeast mixture into the bowl, with a wooden spoon mix until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Place the dough onto a lightly-floured surface and knead with both hands for about 10 minutes, until it’s firm and stretchy. Return the dough to the bowl. Cover with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size.
2. When the dough is ready, divide it into 3 or 4 equal pieces, depending on the size of pizza you’re making (either 12- or 16-inches wide). Place each piece of dough in a separate bowl or tray, cover with a dish towel and leave to rise in a warm place for another 30 to 60 minutes, or until doubled in size.
3. Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 450 °C and 500 °C (850 °F and 950 °F) on your baking stone.
4. When the dough is ready, place the ball on a lightly-floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this, as you don’t want it to tear.
5. Finish with your toppings of choice, dust your pizza peel with semolina and bake for 2-3 minutes depending on your oven or pizza oven and serve immediately. Turn the pizzas regularly to prevent catching and burning.
FOLLOW ME HERE:
- INSTAGRAM: instagram.com/lukecatleugh
- BAKING INSTAGRAM: https://www.instagram.com/lukecatleug...
- TWITTER: twitter.com/LukeCatleugh
- BLOG: lukedoeslife.blogspot.co.uk
SUBSCRIBE HERE: youtube.com/channel/UC6OD7SUTeSzIidjpVFCOSQg
I USE MUSIC FROM EPIDEMIC SOUND WHICH IS A SUBSCRIPTION SERVICE I PAY FOR, ALL RIGHTS REMAIN WITH THE ARTIST: epidemicsound.com
WHAT WE BOUGHT AND ATE THIS WEEK | WEEKLY GROCERY SHOP & BUDGET MEAL PLAN
Hey guys!
I hope you are all doing well. Welcome back to my channel and to another weekly grocery shop and food recipe vlog. I love filming these and sharing what we are eating for the week. This weeks focus was to use up lots of leftovers and jars that we had building up in the fridge.
I have linked everything featured below and written out the recipes for each of the meals created.
Big love,
Luke x
(disclaimer - this video is not sponsored. I work with Waitrose throughout this year but this video is not in partnership with them)
THINGS IN THIS VIDEO:
- Waitrose: waitrose.com
- Le Creuset volcanic orange roaster: johnlewis.com/le-creuset-signature-cast-iron-roaster/p1953451
- Smeg blender: smeguk.com/hand-blenders
- Sage pizza oven: johnlewis.com/sage-smart-oven-pizzaiolo-pizza-oven/p5795643
- Ooni pizza dough boxes: uk.ooni.com/blogs/recipes/classic-pizza-dough
- Panasonic bread maker: johnlewis.com/panasonic-sd-yr2550sxc-automatic-bread-maker/p5445757
1. MUSHROOM AND PEA RISOTTO
200g chestnut or closed cup mushrooms
150g arborio rice
100ml dry white wine
3 garlic cloves
1 white onion, finely diced
1litre of vegetable stock
100g green beans
75g parmesan or grana padano
1 cup of frozen peas
1tbsp unsalted butter
salt and pepper to season
2. SAUSAGE BAKE
6 sausages of your choice, I used Cauldron veggie ones
2 carrots
1 large red onion
1 apple
2 sweet potatoes
2tbsp chutney of your choice
1 tbsp olive oil
200g red cabbage
greens to serve
3. EASY PIZZA DOUGH - Makes 4 dough portions
368 grams lukewarm water
3 teaspoons (18 grams) salt
2.6 grams instant dried yeast
613 grams “00” flour, plus extra for dusting
1. Pour the flour and yeast mixture into the bowl, with a wooden spoon mix until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Place the dough onto a lightly-floured surface and knead with both hands for about 10 minutes, until it’s firm and stretchy. Return the dough to the bowl. Cover with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size.
2. When the dough is ready, divide it into 3 or 4 equal pieces, depending on the size of pizza you’re making (either 12- or 16-inches wide). Place each piece of dough in a separate bowl or tray, cover with a dish towel and leave to rise in a warm place for another 30 to 60 minutes, or until doubled in size.
3. Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 450 °C and 500 °C (850 °F and 950 °F) on your baking stone.
4. When the dough is ready, place the ball on a lightly-floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this, as you don’t want it to tear.
5. Finish with your toppings of choice, dust your pizza peel with semolina and bake for 2-3 minutes depending on your oven or pizza oven and serve immediately. Turn the pizzas regularly to prevent catching and burning.
FOLLOW ME HERE:
- INSTAGRAM: instagram.com/lukecatleugh
- BAKING INSTAGRAM: https://www.instagram.com/lukecatleug...
- TWITTER: twitter.com/LukeCatleugh
- BLOG: lukedoeslife.blogspot.co.uk
SUBSCRIBE HERE: youtube.com/channel/UC6OD7SUTeSzIidjpVFCOSQg
I USE MUSIC FROM EPIDEMIC SOUND WHICH IS A SUBSCRIPTION SERVICE I PAY FOR, ALL RIGHTS REMAIN WITH THE ARTIST: epidemicsound.com
