The weekend is a time when I get to cook the food I’ve thinking about all week. It’s a time for experimentation, where a week day is reserved for quick tried and trusted recipes, and a chance to spend a little more time in the kitchen.
I get up late, put on some music and cook. This usually starts, as you’ll see from my other recipes, with an egg related breakfast. We’d run out of bread, so drop scones were made and ready to eat within 10-15 minutes.
Next, while Laura knocked up a chocolate cake for a friends birthday, I made the most of some leftover coriander. I’ve been wanting to make a Thai green curry paste for some time and had most of the ingredients – green chillies, coriander, lemongrass, shallots, ginger, limes, fish sauce and garlic. Blitzed in the blender and it’s done and waiting in the fridge for a quick mid-week dinner.
We were going out to a comedy night in the evening, so just needed something quick and light to eat. Mixed up a little extra batter and made some savoury ham and cheese pancakes – all good practice for some Shrove Tuesday recipes next week!
Sunday is roast day. Four hour roasted pork, homemade apple sauce and stuffing with roasted potatoes and carrots. Really delicious and very pleased with a quickly made stuffing recipe using fresh parsley from the garden, which has somehow survived the snow and frost?
For a little treat Laura and I joined forces and made individual bread and butter puddings. I’m hoping the share the recipe this evening, so check back for that!
What did you cook last weekend?
Kick back with cake this weekend
Enjoy eating eggs this weekend
Stuffing balls
Great to hear what you’ve been creating. My family too has been busy – We had our first Alfresco lunch with Friends and took along – Handpicked Avocado and Prwan chopped salad, and the children made a fabulous Toffee and Vanilla cream Sponge for dessert. Today we have had a lazy day as its Bank Holiday here, and have made Gordon Ramsays Chickpea Samosas, just for a little snack, before having our Sunday Roast on Monday night !!! Also created a new dish for my little restaurant specilaising in home cooked food of Lamb Shank breasied in white wine, served with Rosemary Mash went down a treat x
oh man, that all sounds amazing! I’m already looking forward to the time when we can sit outside and eat. We’ve been in a new house for six months now, but there’s not been many chances to eat outside.
Lambshank – now you’re talking. If you ever need anywhere to share that recipe…ahem.