Supper Snapshot for the Women’s Day Week

Supper Snapshot for the Women’s Day Week

Women’s Day Week

This week was a short one as we had a public holiday right in the middle – Women’s Day. In case you don’t really know why we commemorate Women’s Day, here’s some background from Wikipedia:

National Women’s Day is a South African public holiday celebrated annually on 9 August. The day commemorates the 1956 march of approximately 20 000 women to the Union Buildings in Pretoria to petition against the country’s pass laws that required South Africans defined as “black” under The Population Registration Act to carry an internal passport, known as a pass, that served to maintain population segregation, control urbanisation, and manage migrant labour during the apartheid era.[1] The first National Women’s Day was celebrated on 9 August 1994.[2] In 2006, a reenactment of the march was staged for its 50th anniversary, with many of the 1956 march veterans.

More on this day and what it means in another post to come!

Supper Snapshot

Monday – Haloumi, Lentil & Vegetable Bake

Gluten and sugar free, packed with loads of healthy stuff and really, really delicious! Diced butternut, thickly chopped red onions, sliced leeks (we got the biggest leeks I have ever seen in my life!) baked at 200 degrees for 20 minutes. Add a tin of organic brown lentils, a tin of peeled and diced tomatoes, season with salt, pepper, mixed herbs and paprika. Bake for another 10 minutes.
Place thickly sliced haloumi on top of the veg and grill for around 8 minutes or until melted and golden brown.

Tuesday – Baked Hake, Mashed Potatoes, Sauteed Bacon & Cabbage

Wednesday – Chicken Broccoli Pasta Bake

Chicken strips sautéed in butter and olive oil with chopped garlic, salt and pepper. Penne pasta boiled with broccoli.
Mix all together in a large, deep oven dish. Add 1 cup fresh cream, 1-2 cups of mozzarella. Mix well. Top with Parmesan cheese and bake in the oven for 10 minutes.

Thursday – Lamb Chops with Potato & Leek Gratin

The most succulent lamb chops with a creamy potato and leek gratin.
Sauté finely sliced leeks over low-medium heat for about 10 minutes. Should be soft but not brown. Slice unpeeled potatoes thinly and nuke them in the microwave on high for 5 minutes just to speed up the cooking time a bit. .
When leeks are cooked, season with salt and pepper, then pack alternating layers of the potato and leeks into an oven dish.
Pour in a cup of cream, sprinkle generously with Parmesan cheese. Add a bit more salt and pepper to suit your tastebuds.
Bake at 180 degrees for 15 to 20 minutes.
Lamb chops seasoned with salt and pepper, grilled on our George Foreman grill.

Friday – Toasted Cheese!

Good old toasted cheese on ciabatta bread.

 

Posted on: August 15, 2017mammachefjozi

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