We harvested all the broccoli last week, so have a short reprieve whilst the plants produce the next crop. Whilst I normally love to experiment with my menus, this week I served a lot of old favourites.
This week we ate:
Sunday
Lamb & Lentil Shepherd's Pie, served with a the first of the spring asparagus, oven roasted.
The first asparagus of the year is always special. Whilst I know it is wonderful simply steamed, I prefer to oven roast it. Toss the spears in olive oil, season with salt and pepper, and roast at 180C for about 10 minutes (depending on the size of your spears).
Monday
Lemon Tuna PastaThis is my favourite store-cupboard recipe. We all love it, and I can make it with my eyes closed. Sometimes dinner just needs to be easy.
Tuesday
Easy Weeknight Roast Chicken, served with Fried Cabbage with Pancetta, and roast hasselback potatoes.
Wednesday
Easy Slow Cooker Vegetable Soup, served with homemade bread.
I am finally happy with this recipe, which I think the family is grateful for. I will be posting it soon, so keep an eye out for it.
Thursday
Mille-Feuille with Chilli Ponzu from Asian After Work: Simple food for everyday. Served with steamed brown rice.
Despite the fancy name, this dish is just layers of pork belly and Chinese cabbage with seasonings. It was extremely easy to make, and absolutely delicious. I am loving Adam Liaw's books. His dishes are always very easy and the flavourings are spot on. This was another winner.
Freezer Cooking
I have started to re-stock the freezer. I made a full batch of the Lamb & Lentil Shepherd's Pie on Sunday night, which gave me two meal sized dishes. We ate one, and the other went straight into the freezer.
I also made the filling for my stuffed Pork & Mushroom Steamed Buns (Bao). These are great for an easy weekend lunch, and are even better if the filling is already made. I see buns in our dining future.
The slow cooker soup on Wednesday night made enough for dinner with loads of leftovers. As the fridge was full of food already, and there was enough soup for another meal, I froze the remainder of the soup.
Bon Appetit!
*I am linking this post up with Menu Plan Monday on I'm An Organizing Junkie
