It has been HOT this week, and that is not even an exaggeration. Perth equaled a record for the most days in a row over 40C, originally set in the 1930's, and a women in one of the outer suburbs baked cupcakes in her car. So there has be limited cooking going on in my kitchen, and I have been plundering my Pinterest boards for no bake and raw recipes to pack in The Princess's lunchbox.
This week we ate:
Sunday
BBQ Pork Chops in Simple Ginger Soy Marinade, served with a Super-Savoury Raw Cauliflower from River Cottage Light & Easy.
Monday
Hot Smoked Salmon, served with Chickpea Salad with Avocado 'Mayo' from River Cottage Light & Easy and crusty sourdough bread.
Mr Grumpy cooked/smoked the salmon in his BBQ. However this dish would work equally well with purchased hot smoked salmon.
Tuesday
Brown Rice Salad with Spice Roasted Carrots, Feta & Pine Nuts from My Darling Lemon Thyme: Recipes from my real food kitchen.
Mr Grumpy roasted the carrots for this dish in the BBQ on Sunday. Having the carrots roasted in advance meant that I was able to pull this salad together quite quickly. My only note on this recipe is that I would increase the amount of rice in the salad, which would ensure leftovers for lunch the next day.
Wednesday
Gorgeous Greek Chicken, Herby Vegetable Couscous & Tzatziki from Jamie's 15 Minute Meals.
I used quinoa instead of couscous for this recipe, a substitution appreciated by The Princess.
Thursday
Black Sesame Otsu from Heidi Swanson's Super Natural Every Day.
This is a soba noodle salad with a black sesame dressing stirred through it. I had some roasted asparagus in the freezer, so stirred this into the Otsu in place of the tofu.
Freezer Cooking
Not surprisingly, I have not managed to do any freezer cooking this week. Nor have I had much success in trying to reduce the food in the freezer. Sigh! We will see what next week brings.
Bon Appetit!
*This post contains affiliate links. Should you make a purchase, I will receive a small commission at no additional cost to you.
