Also - made spätzle yesterday for the first time, using the knife-and-board method.
Pretty good result, I think.
Tuesday, mushroom and onion pizza. For those playing at home, that means we've still got the courgettes. There would be no box this week since we would be away, and a plan was in place for the courgettes.
Sunday, BLT sandwiches! Toms from the garden, bacon from the shops, lettuce from the box.
Monday, I made black pudding with buckwheat rather than barley, and stuffed the red pepper with it. I also stuffed some of the onion tubes from that giant from the garden.
Look at this magnificent fellow from our garden! That's an onion not a leek, and those greens at the top are hollow. That's peak performance, that is, and the inspiration for a meal to come.We also had tomatoes from our garden, which were in the sandwiches we had Thursday
Saturday, if I remember rightly, I decided to take some of the young sauerkraut and make frittery things. My notes suggest leftover pork to go with.
As we often do, we had pasta on the Wednesday, with a side salad using some of the lettuce, and tomatoes from our garden. For Thursday we decided on toasted cheese and tomato sandwiches. Some cabbage and carrots would go to coleslaw and the rest to sauerkraut for later.
Friday we opted for a gratin with sweet potato, cod, and onions. And speaking of onions ...
The 'red onion squash' looked perfect for stuffing. Coconut milk rice with poached fish, roasted broccolli and onions, and the roasted squash seeds. The rest of the coconut milk went into a curry sauce.
We finish out the week with jacket potatoes topped with leftover chili; and a skillet dinner with all the remaining veg (cabbage, carrots, broccoli stems, onions) roasted, then put on the hob topped with egg and cheese. (3/3)
To mix things up, I made cornbread with added whole sweetcorn and jalapenos. Served with pork chili - the leftovers of which will appear later ...
Also one of our favourites which we haven't done in a while - rice noodles with Thai(ish) peanut sauce, blanched cabbage and carrots, and a few tomatoes from the garden. (2/3)
Menu planning thread!
Menu planning thread ... the Riverford box last week contained sweetcorn, potatoes, onions, carrots, red onion squash, savoy cabbage, red pepper, and broccolli. That gave us some interesting options for the week's menus ...
We hadn't done pizza in a while, so the red pepper went to that, along with onions, some pepperoncini peppers, and a bit of what was on sale labelled 'Germam [sic] pepper salami.' (1/3)
Roast veggie burritos - roasted carrots, onions, and potatoes. Homemade salsa, plain yogurt, and pickled jalapenos.
the rest of the potatoes go to Syracuse style salt potatoes. I took some belly pork slices, hit them with my usual dry rub mix,and let them go low-and-slow. Broccolli florets will go in the oven for the last while to finish the meal. (3/4)
I made a medieval inspired erbolat using puff-pastry, the broccoli stems (run through the food processor), some bacon, and eggs lightly beaten with a little cream. Probably an onion, too.
I'm getting my hummus variations dialed in. This version was roasted butternut squash, chickpea (gram) flour, olive oil, cumin, salt, lemon juice, tahini, and a few red pepper flakes. The squash seeds were toasted and put on top. Homemade pita bread to go with (fun and easy). Corn on the cob, too. (2/4)
A menu planning thread ... our box from Riverford this week had potaoes, carros, onions, fennel, butternut squash, black kale, radicchio, and sweet corn. We also had some broccoli ... let the planning commence.
We almost always do a simple pasta each week. This time rather than use something in the sauce, I wilted down the black kale with shrimp, capers, and garlic in olive oil. Pasta with a simple red sauce, topped with homemade cheese. (1/4)
Actor/writer/musician/UNIX guru/cook/medievalist and more. http://www.aspiringluddite.com
Medievalists and Medieval-adjacent. Sort-of.