A couple of months ago I shared what went on over a week in my kitchen (
catch up here). I thought I might continue it seasonally to show how things shift and to share a snapshot into our eating here.
Smoked trout and spring veg pasta.
Sunday
This was a big bake up day for me. In an effort to maximise the oven energy use I generally get a little crazy once the oven is turned on!!
Baking/making: everyday sourdough loaf, 2 sourdough fruit loaves, sourdough bagels, two pizzas, croutons, roasted up pumpkin for mid week meal and
muesli balls (adapted to include peanut butter and choc chips - so probably not really muesli balls anymore!).
Lunch: Bagels with bacon, mayonnaise and lettuce (the first harvested from the garden)
Dinner: slow cooked lamb inspired by a
Julia Child recipe
Monday
Picked up fruit, veg and supplies for the week. I actually did my meal planning Sunday as I'd planned to go the markets but that turned into afternoon drinks with friends instead ;)
Lunch: leftover stew.
Dinner: Smoked trout, broad bean, asparagus and chard pasta in a creamy lemon sauce.
Tuesday
Baking/making: vanilla ice-cream to have with my daily iced coffee and some chocolate ice cream pops for the girls.
Lunch: chard & hummus on toast
Dinner: Roast pumpkin, avocado, crouton & lentil salad with a hummus and mayonnaise dressing.
Tuesday night dinner.
Wednesday
Baking/Making: pre-cooked beans for Thursday night dinner. Testing out my SIL's thermal cooker to see if we might get one for our travels. Accidentally made enough beans to feed a small army...or at least a month's worth of bean dinners once a week!!
Lunch: sharing platter with the girls of vegies, crackers, hummus, cheese and other bits.
Dinner: Beef Stroganoff (from the freezer) with pasta.
Thursday
Fed my sourdough starter tonight to mix dough in the morning and bake in the evening.
Lunch: leftovers.
Dinner: Mexican beans with rice,
fermented tomatoes and chilli
Friday
Baking/Making: everyday sourdough with a some rye flour added in, 2 loaves fruit bread, bagels, pizza (see dinner) and
crackers. And while the oven was on - a batch of marmalade based muesli balls and classic chocolate slice (
this recipe without the icing).
Lunch: Nachos - fully loaded. I like to add a heap of extra things on top of my nachos - this instance was leftover beans, coriander, avocado, salsa and
pickled chilli. Also, because I'm a fan of the crunchy chip over the soggy chip I melt my cheese directly onto the chips to form a protective layer and then add the toppings - game changer!
Dinner: Pizza - tomato sauce/prosciutto/cheese and kale/preserved lemon/cheese
Nachos.
Saturday
Lunch: Sausage sizzle at my niece's 3rd birthday party
Dinner: Roast pork belly, hasselback potatoes, asparagus and broccolini, served with spiced rhubarb paste on the side. I forgot to take a pic of the amazing looking pork belly! I had a friend over for dinner so went all out....plus a few glasses of chardonnay.
And that was a busy spring week in our kitchen. A few lighter meals coming in as I was chatting
about last week. I'm also currently trying to use up the freezer stockpile and all the other random bits and pieces before we move out of our rental in a few weeks.
What's happening in your kitchen this week?