No matter how well I plan, it doesn’t always work out. The weather threw a slight curve ball and the subsequent temperature spike meant that an oven-baked meal one night was no longer an option. This week we feasted on:
Sunday:
Sweet Corn & Zucchini Fritters with Funky Bright Green Fava Spread
The sweet corn fritters are an adaptation of those in Jude Blereau’s Wholefood for Children.
Monday:
Spaghetti with Garlic Mushrooms & Prosciutto
Tuesday:
Superb Marinated Pork Fillet Roasted on Rhubarb with oven roasted potato cubes and asparagus.
The marinated pork fillet recipe is from Jamie Oliver’s Happy Days with the Naked Chef.
I actually made two pork fillets, intending to bake both, which would give Mr Grumpy leftovers for the next day. However The Princess got a late dinner invitation just before I started cooking, so I wrapped one of the fillets and froze it for another meal.
Wednesday:
Spanish Chicken with a side of Roasted Broccoli with Garlic & Anchovies.
This is an all in one chicken dish that I promise to put up on the blog next year.
Thursday:
BBQ sausages with Zucchini & Mushroom Quinoa Salad
This was the curve ball meal. I had some spare quinoa leftover from the fritters earlier in the week, through which I stirred grilled zucchini and mushrooms, crumbled feta and chopped parsley, poured over a lemon dressing and served it alongside some good butcher’s sausages.
This will be my last real food meal plan for the year, as things start to get a bit crazy from here on in. I still create a loose meal plan, however last minute shopping and dinner dates often get in the way and there may be more than a few frittatas in the next couple of weeks. I will be back to my usual planning come January. Promise.
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