Anyway, on we go. The plan for this week is:
I've also compiled a shopping list. Now many of the ingredients I don't actually need each week (olive oil for example), but it useful to have the list of requirements to hand to quickly compile the weeks shopping list. So here we are:
Tagliatelle
with fresh peas and bacon (serves 2)
- 100g bacon
- 1 tbsp olive oil
- 200g fresh tagliatelle
- 1 cup Peas (frozen, or 210 g fresh, in pods)
- 1 chicken stock cube
- 4 tbsp yoghurt or creme fraiche
- 1 tbsp chopped tarragon
- 1 Little Gem lettuce, cut into wedges
- 4 spring onions, chopped
Thai
style steamed fish (serves 2)
- 2 trout fillets or other fish fillets, each weighing about 140g/5oz
- a small knob of fresh root ginger
- 1 small clove of garlic
- 1 small red chilli
- 1 lime
- 3 baby pak choi, or 1 large
- 2 tbsp soy sauce
Potato,
spring onion and cheese frittata, served with summer salad – (serves 4)
- 2 tbsp olive oil
- 400g cooked new potatoes (can use leftovers)
- 4 eggs
- 4 spring onions
- Dill
- 25g cheddar cheese or equivalent (we use goats cheese due to allergies)
- Salad leaves, tomatoes, cucumber
Cauliflower
and potato curry (serves 4)
- 2.0 tbsp vegetable oil
- 1 large onion
- 1 tsp ground ginger or large piece of ginger root
- 3 cloves garlic
- ½ tsp turmeric
- 1.0 tsp ground cumin
- 1.0 tsp tandoori powder (you can also use curry powder)
- 227.0g can chopped tomatoes
- ½ tsp sugar
- 1 cauliflower
- 2 potatoes
- squeeze lemon juice
- handful coriander
- naan bread/chapatis/rice
- natural yogurt
8
x Dill fish cakes, served with summer salad (serves 4)
- 800g salmon fillets (or equivalent filleted fish)
- 2 bay leaves
- small bunch dill
- 500ml milk
- 600g potatoes
- 1 lemon
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- 4 tbsp capers
- a little flour
- 1 egg
- 100g breadcrumbs
- 4 tbsp vegetable or sunflower oil
- Lemon for serving
- Salad leaves
Macaroni
cheese with salad (serves 4)
- 275g cheese (can be a mix of cheddar, Gruyère and parmesan)
- 50g white bread
- 3 medium tomatoes
- 280g macaroni
- 700ml milk (full fat will make a richer sauce)
- 50g butter or margarine (butter has a better flavour for the sauce)
- 50g plain flour
- 1 routed tsp Dijon mustard
Pork
chops, with cheese and chive coleslaw (serves 4)
- 4 pork chops, loins etc.
- 3 slices bread
- 2 lemons
- 50g Parmesan (I use goats cheese)
- 50g pine nuts
- 2 sprigs rosemary (optional)
- 3 tbsp plain flour
- 2 eggs
- olive oil
- 1 white cabbage
- 1 carrot
- 1 red onion
- Mayonaise
- Yoghurt
- Dijon mustard
- Chives
- 100g cheddar or equivalent
So there is the (long) shopping list! Actually I only needed a few of the items, but it is nice to see it laid out so that I can nip back and double check. Finally, just a note of explanation (or two). Firstly, I'm cooking for two, but I am always adjusting quantities so I am happy to leave them as four written down and then adjust on-the-fly. Plus I presume quantities for four people are more useful for most Mums! I also sometimes make double (i.e. four) and take leftovers to work for lunch. This will happen with the fish cakes and the macaroni cheese as I have found these work quite well for lunch (we have a microwave in the coffee room for the likes of mac 'n' cheese!). Secondly, I adapt all our recipes to be free from cows milk and its products. So I change out cheese for a goats milk variety (you might notice my notes in the shopping list!), and milk becomes oat milk, rice milk or goats milk depending on the recipe. Butter is a no-go as well unfortunately, so margarine all the way!
Thanks for stopping by,
Rose
Let me know what you think... leave a comment or send an email to passthecaffeine {at} gmail {dot} com.
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