This week’s Real Food Meal Plan features shakshuka, a homey chicken rissole dish with some simple sides, beef barley soup, broccoli pasta and an easy fish curry.
Shhh, don’t tell Mr Grumpy, but I am becoming slightly tired of broccoli. However, I know it is important to make the most of it, as the season will soon be over. So expect to see broccoli featuring in a few blog recipes over the coming weeks. The kohl rabi in the garden is also finally ready to eat, so I need to find new and interesting ways to cook it. Feel free to share if you have any recipe ideas.
This week we ate:
Shakshuka, served with crusty bread.
Chicken Rissoles, stuffed with Fontina, served with mashed potato and kohl rabi chips.
To make the kohl rabi chips, peel off the tough exterior and slice the kohl rabi into thin batons. Toss these with olive oil, and season with salt and pepper. Spread in a single layer over a baking tray, and bake for 30 – 40 minutes at 180C until the chips are cooked and slightly browned.
Penne with Broccoli from The River Cafe Cook Book.
Beef Barley Soup, served with crusty bread
Don’t be tempted to add more barley than stated in the recipe, or you will end up with stoup rather than soup. Maybe don’t ask how I know this.
The Princess was a huge fan of The Spice Tailor dahl, and it was a great way to add a simple side dish to the meal.