Tag Archives: quick suppers

Supper & brunch menu w/c 15th of August

Monday

Pea, dill & Parmesan risotto, poached Burford brown egg

Tuesday

Paprika chicken, roast vegetables & ebly salad

Wednesday

Mackerel in chermoula, red & white minted quinoa, harissa 

Thursday

Griddled spiced lamb chops & tahini, runner bean & fig salad

Friday

Spicy aubergine curry, wholegrain basmati rice & toasted almonds

Saturday

Roast tomato, basil & Feta frittata

Tendresse aux peaches (peach eggy bread muffin)

Sunday

Sweetcorn fritters with roast tomatoes & crispy Parma ham

Blackberry smoothie

Supper & brunch menu w/c 30th of May

Monday

Asparagus & pea risotto, poached Burford Brown egg & Parmesan

Tuesday

Spicy fish cakes with cucumber-peanut relish, basmati rice and wilted pak choi

Wednesday

Chorizo, tomato & chickpea stew with baby spinach

Thursday

Linguine with mozzarella, rocket & anchovy

Friday

Hot & sour chicken noodle bowl with shitake mushrooms & toasted sesame seeds

Saturday

Duck egg & herb omelette, roasted cherry tomatoes

Spelt, almond & blueberry cookies

Sunday

Roast Portobello mushrooms, with spinach & melted Gubbeen

Strawberries & fromage frais

Dinner menu w/c 7th of March

Monday

Zesty risotto-style barley with celeriac, Parmesan & toasted walnuts served with watercress salad

Tuesday

Griddled jerk chicken skewers served with courgettes & rice

Wednesday

Smoked haddock gratin with wilted spinach & Cyprus potatoes

Thursday

Chinese style noodles with tea-marinated tofu, shitake mushrooms & sugar snap peas

Friday

Griddled Italian sausages with thyme roast vegetables and soft Parmesan polenta

Saturday

Pollock fillets baked with curried leeks & cherry tomatoes, served with basmati rice & toasted almonds

Sunday

Rigatoni with Chianti baked beefsteak meatballs, rocket & olive salad

Spiced cauliflower with Bill’s ginger pachadi

Part of the flowering greens family, which also includes  “regular”, tenderstem and purple sprouting broccoli and romanesco, cauliflower is available pretty much all year round but at its best in winter.

Although delicious and popular, there are more ways to prepare cauliflower than covered with a cheesy bechamel sauce.

Try adding lightly cooked cauliflower florets to macaroni cheese next time, or bake sprinkled with a mixture of wholemeal breadcrumbs and Parmesan.

When buying, look for caulis with white, tight heads; avoid if discoloured or if they smell strongly.

Cook all varieties as lightly as possible to avoid the unpleasant sulphurous smell and to retain nutrients.

Brown basmati rice is rich in vitamin B and has a low GL (glycemic load) score which means that the energy is released slowly into the bloodstream to help keep your blood sugar levels even.

Broccoli contains substances called sulphurophanes, which have been shown to help remove liver toxins and support the immune system. The combination of ginger, in the recipe below, and the cauliflower is packed with antioxidants.

Sesame seeds are a good source of omega-6 fats and, toasted, have a delicious nutty flavour.

In the delicious and easy recipe below I have used ginger pachadi from Bill’s Produce Store www.billsproducestore.co.uk to add an exotic touch to cauliflower.

 

Pachadis are spice mixtures, popular in South India: use them like I have done here, to flavour vegetables, mix into natural yoghurt and use as a dip or marinade for meat or fish.

This meal, which is really quick to prepare and can be on the table in minutes, serves 2 as a wholesome, vegetarian main course.

This is what you need:

2 generous handfuls of cauliflower florets, cut into bite-size pieces

1 heaped tbsp of Bill’s ginger pachadi

2 tsp turmeric dissolved in 100ml of hot water

1/2 tsp chilli flakes

juice of 1/2 a lime

1 tbsp toasted sesame seeds (toast in a dry, hot frying pan until seeds begin to pop + colour – watch closely as they can burn quickly!)

1 tbsp sunflower oil

2 large free-range hen (or try duck for a wonderfully rich, creamier taste) eggs

half a small bunch of coriander

wholegrain basmati rice, cooked according to the instructions on the packet

This is what you do:

  1. heat the oil in a non-stick frying pan over medium heat
  2. add the cauliflower florets and stir-fry for 2 minutes
  3. add the chilli flakes and ginger pachadi and stir in to mix
  4. add the hot water with turmeric  and lime juice
  5. simmer for 2 minutes; the liquid will almost disappear
  6. in the meantime, break the eggs in a bowl and beat lightly
  7. pour the eggs into the cauliflower mixture, stirring around for 30 seconds or so until the eggs scramble
  8. sprinkle with a ltlle bit of sea salt, chopped coriander + sesame seeds
  9. eat immediately – with the wholegrain basmati rice

Bon appetit!

Monique x

 

Supper menu w/c 21st of February

Monday

Spiced cauliflower with scrambled eggs, wholegrain basmati rice & toasted almonds

Tuesday

Griddled chicken thighs with roast fennel, new potatoes & preserved lemon

Wednesday

 Pan-fried trout fillets  with Puy lentils, roast tomatoes & salsa verde

Thursday

Greek style chicken fillets with a zesty Feta topping, tenderstem broccoli and rice

Friday

Veal & spinach cannelloni with a chunky tomato sauce, rocket  & Parmesan salad

Saturday

Winter minestrone with parsley & walnut pesto, toasted sourdough

Sunday

Rice pilau with oyster, chestnut mushrooms & toasted hazelnuts, served with a green salad

Dinner menu w/c 14th of February

Monday

Big curry noodle pot with udon noodles, roasted peanuts and coriander

Tuesday

Baked plaice fillets with a tapenade, tomato and wilted spinach filling, served with rice

Wednesday

Moroccan spiced chicken with roast winter vegetable bulghur wheat and  minted yoghurt

Thursday

Trout fillets with an oat & mustard crust, roast beetroot salad, boiled Charlotte potatoes and chive cream

Friday

Tofu baked with curried leeks and cherry tomatoes, served with wholegrain basmati rice and toasted almonds

Saturday

Rustic sweet pepper soup, served with chopped avocado, tortilla chips, chillies and lime

Sunday

Chinese style noodles with Lapsang Souchong tea-marinated lamb, tenderstem broccoli and toasted sesame seeds

Supper menu w/c 31st of January

Can’t believe next week is already the end of January 2011 …

It feels like it’s been a long, grey and cold month, but we’re doing our best to cheer you up with delicious, warming & nutritious meals to ward off colds, flu and worse!

Monday

Gnocchi alla Romana with a chunky tomato sauce, rocket salad 

Tuesday

Spiced lamb meatballs, rice ‘n beans, pilli-pilli sauce

Wednesday

Chinese-style noodles with tea-marinated salmon, sugar snap peas & toasted sesame seeds

Thursday

Griddled chicken thighs with lemony Puy lentils, wilted spinach and minted yoghurt

Friday

Salt cod & sweet potato fish cakes, red pepper sauce, watercress salad

Saturday

Winter minestrone with parsley-walnut pesto,  wholegrain multiseed bread

Sunday

Coconut turkey breast fillets, chilli & thyme roasted butternut squash, green beans