Meals are getting better and better in the Bangers & Mash household.
Firstly I put it down to the meal planning, which has made me think much more carefully about what and how we eat.
And secondly, it’s due to writing this blog, which I’ve been doing for almost three months now. It’s certainly helping to keep me on my toes, forcing me to be more creative in the kitchen, try out lots of new recipes and even develop my own dishes.
This week, I think, has been a particularly good one mealwise. Lots of highs and not a single low.
As it was the half term holidays, we got to enjoy some big meals at lunchtime with lighter meals in the evening. I much prefer eating this way. We even had roast chicken for Friday lunch, which is always such a treat.
The first high has to be our romantic Valentine’s meal, once the children were tucked up in bed. We enjoyed a scrumptious pan-fried duck breast salad with mixed berries and walnuts from a recipe by the wonderful Karen Booth over at Lavender & Lovage.
I can’t plan a romantic meal without chocolate featuring on the menu, so we followed the duck salad with a gorgeous chocolate and raspberry mousse, adapted from a recipe I found on the Riverford website.
Later in the week I cooked a delicious celery and blue cheese soup. I don’t mind admitting it was out of this world. I know soup isn’t normally something to get excited about, but there was something really quite sexy about this one. Again I promise to post my recipe in the next few days.
I tried out some lemon and ricotta pancakes as a mid-week pudding, ahead of Shrove Tuesday, and these were a fantastic success. I adapted a recipe I found in The French Women Don’t Get Fat Cookbook, which I borrowed from the library at the weekend. I look forward to testing out and playing with more recipes from here in the coming weeks.
And my final legal high of the week was a spicy chorizo and butter bean soup I made for a light supper on Saturday evening. I wasn’t really expecting much but it was packed full of gutsy flavour. Yet again, recipe to follow shortly.
So here it is then. Last week’s meal plan in its entirety…
Monday 13 February
Lunch: butternut squash soup (F)
Dinner: tortilla and salad
Tuesday 14 February
Lunch: ham salad rolls followed by love heart jam tarts
Dinner: (kids) beef casserole and baked potato (F) (adults) pan-fried duck breast salad with mixed berries and walnuts, followed by chocolate and raspberry mousse
Wednesday 15 February
Lunch: hummus and salad wraps
Dinner: pumpkin & parsnip cassoulet with homemade garlic bread
Thursday 16 February
Lunch: celery and blue cheese soup followed by lemon and ricotta pancakes
Dinner: chilli con carne (my husband made a mild version for the children)
Friday 17 February
Lunch: roast chicken, roast potatoes and steamed vegetables
Dinner: leek and potato soup
Saturday 18 February
Lunch: baked potatoes and salad
Dinner: Spicy chorizo and bean soup
Sunday 19 February
Lunch: mutton casserole and spicy corn bread (F)
Dinner: Bread, cheese and salad
F = from freezer