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Well, it’s finally happened. At some point every summer I completely lose the inspiration to cook. It’s hot, and I yearn for the cooler weather that will see dinner bubbling away in the oven for a few hours. I am over salads, and zucchini, and find myself returning to a few old favourites to put a meal on the table. So this week we have eaten:
Sunday:
Crumbed Fish with Sweet Potato Chips, homemade Tartare Sauce and a Green Salad with Seedy Salad Topping.
Get Ahead – Soak the brown rice for Monday’s dinner, which will help it to cook quicker.
Monday:
Brown Rice Salad from River Cottage Light & Easy, with marinated BBQ chicken breast.
I get my butcher to slice each fillet horizontally into three thin pieces, which are quicker to cook on the BBQ. I always buy an extra fillet so we have cold meat for lunch through the week. No recipe for the marinade, but I mixed grated ginger, crushed garlic, tamari, Shaoxing wine and toasted sesame oil together. The fillets were tossed in the marinade and allowed to sit for a couple of hours before cooking. The Princess loved them.
Tuesday:
Garden Salad with BBQ butcher’s sausages.
Wednesday:
Tomato, Pesto & Goat’s Cheese Tart with green salad.
Thursday:
Zucchini Slice with green salad.
Bon Apetit!
I am linking this post up with Menu Plan Monday on I’m An Organizing Junkie.
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