Our menu this week centered around the abundance of fresh produce from both Dad's and our own garden. Dad arrived from the farm with huge bags of broccoli, cauliflower and brussel sprouts, together with another bags of oranges and mandarins. And our own broccoli plants have all started to produce at the same time, so there was a lot of broccoli on the menu this week. Never a bad thing.
This week we ate:
Sunday
Sausage Stuffed Mushrooms, followed by plum crumble for dessert.
I'm still playing with this recipe, but it is essentially fried sausage meat, wilted spinach and cream cheese stuffed into mushroom cups and baked. The Princess isn't a fan but we love them.
Monday
Chicken & Mushroom Pesto Pasta, with added broccoli.
I made the recipe as described, but threw some chopped broccoli florets in with the pasta towards the end of the pasta cooking time. It was a great addition to the pasta and an easy way to cook the broccoli.
Tuesday
Pan-fried fish, served with Easy Baked Sweet Potato Chips, and shaved brussel sprouts sauteed with pancetta.
To cook the brussel sprouts, finely chop some pancetta, then allow it to render in a fry pan over a low heat until the fat runs and the pancetta is crispy. Increase the heat to medium, add the finely sliced brussel sprouts, and fry until the sprouts begin to brown. Season with lots of salt & pepper, and serve immediately.
Wednesday
Lentil and Brown Rice Soup, served with homemade sourdough bread.
Thursday
Beef & Mushroom Pot Pies, served with Mini Rosemary Roasted Potatoes, and Roasted Broccoli with Garlic & Anchovies.
These pies will be on the blog in a couple of weeks. Keep an eye out for them.
Bon Appetit!
