According to the calendar it is winter. Not that you would know it, as we are experiencing some beautiful autumn days. This is wonderful for sitting in the sun, and not so great for making the rib-sticking dishes I have been desperate to cook since the end of summer.
We spent the long weekend at Rottnest (a small island off Perth for the non-locals) with family, and I raided the freezer for my meal contributions. This kept my cooking requirements to a bare minimum, because nobody really wants to cook on holidays.
This week we ate:
Dinner was on Rottnest, and there were eight of us to feed. Both of these meals were from my freezer.
Slow Cooker Chicken & Lentil Curry from Slow: Mouth-Watering Recipes for the Slow Cooker and Crock Pot by Allyson Gofton, and Slow Cooker Lamb Korma Curry. These were served with lots of basmati rice and some Indian parathas.
Anchovy, Penne, Crumbs from Eat: The Little Book of Fast Food by Nigel Slater.
Anchovy and lemon spiked butter, tossed through penne, and topped with sourdough pangrattato. As Mr Grumpy said, carbs on carbs, but delicious none-the-less, and perfect for a quick dinner after a weekend away.
Curried Carrot Soup with Coconut Relish, and served with homemade sourdough bread.
I didn’t add the sugar to this recipe, as I feel that carrots are sweet enough. I also omitted the cinnamon.
Chicken Tagine, served with wholegrain cous cous.
As mentioned last week I had to make space in the freezer before I could add anything else, which is why a few meals this week have been sourced from the freezer. Next week I start the restocking.
*This post contains affiliate links. I will receive a small payment for any purchase you make by clicking these links at no additional cost to you.