Meat-free month update
Tuesday, 8 March 2011 | Admin
Apologies all, but between half term and the Excel Baby show I've just managed to do one weeks worth of meal planning from the last two weeks of February. Here we go:
Sunday: Baked Salmon, Saffron Rice & Creamed Leeks
Monday: Stuffed Peppers (using leftover rice)
Tuesday: Lo Mein Noodles
Wednesday: Leek & Potato Gratin
Thursday: Cream of Tomato Soup
Friday: Pasta with Broccoli & Anchovy
Saturday: Caramelised Garlic Tart
This was a good week with quite a few highlights. We started the week on Sunday with our 'Big Meal from Scratch', a Kitchen Revolution recipe for Baked Salmon with Saffron Rice & Creamed Leeks. Although I followed their recipe for the meal, I changed the 'left-over' dishes to something more child friendly.
It was quite a simple recipe, with the salmon being baked in foil with shallots, lemon, chives & dill and some white wine. Yummy! The saffron rice had added dill, almonds and onion for flavour and made enough for the stuffed peppers the following evening. Lastly the creamed leeks were just divine and again we had enough leftovers for potato and leek gratin on Wednesday.
Tuesday I made Lo Mein Noodles using a recipe from Nina Simonds Book of Asian Noodles. They were really tasty, using Prawns marinated in ginger, garlic and chilli, but a bit on the spicy side for poor Archie!
Thursday was the yummy cream of tomato soup from Jamie Oliver (recipe above). I've always loved tomato soup (gotta be Heinz!) but this is much nicer as it's less sweet. Jamie recommends using fresh tomatoes, but I usually use 4 x tins of tomatoes instead (and dried basil!). It sill has that delicious creaminess and slightly sweet / sour flavour from the vinegar.
Friday night was a crowd pleaser. Pasta with broccoli and anchovy butter sauce which my kids just adore. You can't taste anchovies as such, just a savoury, salty buttery sauce. Gorgeous.
And lastly on Saturday night we had some friends round and cooked this beautiful caramelised garlic tartfrom the book 'Plenty' by Yotam Ottolenghi. It was sumptuous. I was a little nervous about cooking it for my friend as she was flying to Miami next day and as it contains 36 cloves of garlic I was concerned that she'd prove to be very unpopular on the plane! As it was, the garlic was blanched and then caramelised in balsamic vinegar so it took away any harshness, leaving soft squidy garlic cloves, surrounded by salty goats cheese.....Amazing!
Hopefully some of these ideas will inspire you to try something new, if you do, please let me know!