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Meat-Free March week 3 review week 4 plan

Monday, 19 March 2012  |  Admin

It definitely feels like spring is here, and I have to say that we're still really enjoying Meat-free March. To be completely honest, I haven't really missed meat and my fussy no2 son has been eating pretty much everything that I've made, with a few exceptions of course.

I am seriously considering going meat-free during the week(Monday - Thursday) and only having meaty dinners at the weekend....but that does leave me with a problem of what to do with my roast left-overs which is sometimes the best bit!

I'll ponder it a while and come back to you.

Week 3 of meat-free March was great. Family favourites were definitely the Macaroni Peas which even Mr Fussy liked. Because it contained loads of peas with a bit of parmesan for flavour, it wasn't rich like macaroni cheese can sometimes be, just really tasty.

The star of the show for the family were definitely the Ultimate Fish cakes which we cooked for Sunday lunch with friends. I've never had much success with fishcakes before and I'm not quite sure why, but these fishcakes were savoury and fairly light and I served them with broccoli and peas. The baby especially just gobbled them up!

I really enjoyed the two dishes that we had for Saturday dinner - Buttered prawns with tomato, olives and pernod. I didn't have any pernod, but had soaked some gin with star anise a few weeks ago and used this instead which was perfect alongside some olive bread.

Then for main course, we had the faithful Smoked Salmon and lemon risotto, which is perfect as you can get most of the risotto ready in advance and then just finish it off in 10 minutes.We've still got one dish from this week to finish off tonight which is Japanese Salmon and Avocado with Rice which looks to be a bit different from anything I normally cook, but looks really yummy.

Week 4 Menu PlanTues: Pasta, Goats Cheese, TapenadeWeds: Couscous salad, feta, raisinsThurs: Carrot Hummus, Anchovy & Mustard Puff Sticks, Cheese Puffs, Guacamole, Cambodian Wedding Day Dip, Goats Cheese & Tapenade on toast, browniesFri: Veggie PizzaSat: Out for dinner!Sun: Salmon & Spinach, Tartare Cream Monday: Jacket Potatoes, Beans, Tuna, CheeseTues: Pad Thai Thursday night looks a bit random, but I'm having a Jamie at home' party and will be providing lots of nibbles for everyone.... The goats cheese and tapenade recipe is already a favourite from The Kitchen Revolution but I'll share it again here:

Goats Cheese and Tapenade Pasta

200g tapenade

200g goats cheese

500g spaghetti

MethodCook the pasta until al dente.Drain, reserving a little of the cooking liquid for the sauceStir through the tapenade and top with the crumbled goats cheese

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