Monday, November 12, 2007
Menu Plan Monday
This is working quite well for me actually...
Monday - Steak sandwiches
Tuesday - Lamb meatballs with Pinenuts in Tomato Sauce
Wednesday - Fish (homemade crumbed and oven baked) & chips (oven baked wedges), salad
Thursday - roasted chicken legs, ratatouille, salad
Friday - Gnocchi of some sort
Saturday - Tagine of lamb with apricots, couscous, carrot salad with garlic and mint
Sunday - Stirfry beef and veges, rice
Can you tell I've borrowed Claudia Roden's Arabesque: a taste of Morocco, Turkey and Lebanon from the library?
The Spring Broth from Healthy Food Guide (November 2007) pg. 49 I made last week was very good. Have included recipe here:
Spring Broth of chicken, asparagus and basil sauce
2 cups chicken or vege stock (good quality)
2 medium carrots thinly sliced
2 chicken breasts, skin removed and sliced into bite sized pieces
2 T olive oil
Fresh basil - 1 handful, shredded
1 T lemon juice
1 bunch asparagus, sliced
1 x 400g can butter beans
1 cup baby peas, frozen or fresh
Put the stock and carrots in a pan and bring to boil. Add chicken, cover and simmer for 6-8 mins until carrots are tender.
Put the oil, basil and lemon juice in a bowl and mix well. (I used a whizzy choppy thing).
Add asparagus, beans and peas to the soup. Cover and bring back to boil. Simmer 1-2 mins.
Remove half the mixture and blend, then tip back into the pan. Divide into bowls and stir in some basil sauce into each.