Week 1 – August 2017

Catching up

The last few weeks have really been a bit rough, exhilarating and amazing, but rough. So much so that I have neglected my beloved blog (although I have been able to keep our Facebook page and Instagram going full steam – so please check in there whenever you want to!)

I will post a piece soon with all the news, save to say that it has been challenging, exciting, painful and there may be steam coming out of my ears at this very moment, as my brain is working at the speed of light!

The week’s supper snapshot

 

Monday – Roast veg with a twist for Meat Free Monday or as a side

1 Butternut, cut into pieces, with skin (or without)
1 pack of Broccoli,
1 pack of thin sweet carrots
1 Red onion, sliced
Crushed garlic to taste (I used garlic flakes)
Salt & Pepper
Olive oil
A few tablespoons of double thick Cream
Feta Cheese

I cheat a little bit by steaming my veggies in the mic, before I put it in the oven. Put the Butternut, Broccoli and Carrots in a microwave safe bowl and add a little bit of water. Cover tightly with cling film or a roasting bag. Make sure there’s a little hole in the film or bag to release some of the steam – you don’t want the veggies to go ‘BOOM’!! Microwave on high for about 3 – 4 minutes.

Drain the excess water. Add all the veggies into an oven dish. Drizzle with olive oil. Bake in the oven on 180° for about 30 – 45 minutes. After the first 20 minutes or so, add a few tablespoons of double thick cream and mix about. Crumble Feta cheese over and put back in the oven.

You can use your own discretion when it comes to when you want to take it out of the oven.

Tuesday – SuperDad cooks Lamb Chops

Succulent, grilled lamb chops with mashed potato, mixed corn and peas and a side of butter beans dressed with vinegar, olive oil, salt and pepper.

Wednesday – Spicy Beef & Vegetable Curry

Brown 800g beef cubes in a large pot with some olive oil over high heat, about 3-5 minutes. Remove from the pot and set aside.
Sauté 2 chopped onions until soft, then add 1/4 cup of korma curry paste and mix. Add 6 diced potatoes, 2 cups cauliflower, 2 tins chopped tomatoes and a cup of beef stock.

Add the beef and juices into the mix. Season with salt and pepper. I also added about 2tsp each of turmeric and paprika, just because. Add in a cup of frozen peas.

Cook in normal pot for at least an hour, in low cooker for 8hours on low or 3-4 hours on high.
Serve with Basmati rice and some plain yoghurt.

Gluten free, high in protein!

Thursday – Caldo Verde (Green soup with Kale)

We have made this one before! Link here

That was the week’s roundup! Followed by a busy and beautiful weekend with family!