Monday, September 30, 2013
Saturday, September 28, 2013
Leek and blue cheese Wellington
carrots with sage and lemon butter
courgette, broad bean and walnut salad.
and summer berry ice cream (mostly blackberries, but a few red currants and blueberries thrown in for good measure).
Friday, September 27, 2013
As it is Sarah's birthday on a weeknight, we needed a meal she liked, but which didn't take too long to cook (so, for example, no roast meats). Pizza is always a good go-to on occasions such as these...
We always make our own, quite thin crusted, pizzas - sometimes we eat them all in one sitting, sometimes there are leftovers for lunch the next day (or breakfast, depending).
Tuesday, September 24, 2013
Monday, September 23, 2013
And I threw some other stuff in, as well, such as capers and artichoke hearts. This was from Good Food magazine, but was a Hugh Fearnley-Wittingstall recipe.
Also had some leftover salad from last night, the ends of the weekend bread and some hard boiled eggs. A nice summery supper for the end of the summer...
Sunday, September 22, 2013
This salad was lovely - couscous with broad beans, spinach, feta cheese and olives;
this salad was a little more ordinary.
With a nice lamb steak on the side, an excellent dinner.
Saturday, September 21, 2013
Friday, September 20, 2013
Wednesday, September 18, 2013
Tuesday, September 17, 2013
Monday, September 16, 2013
A friend at work has a large apple tree (cooking apples) so brought in a couple bags for us to help ourselves - even if she were inclined to follow her husband's suggestion to make apple crumble every day, there'd still be too many apples. I had a meeting tonight, but I'm hoping to be able to make a crumble tomorrow...
Sunday, September 15, 2013
Today's dinner was done in the slow cooker - a nice Thai curry with a cheap cut of beef. The bamboo shoots were added for only last 15 minutes to warm through. We liked this but Geoff and I especially felt it could have done with some more vegetables - long Thai beans or little tiny Thai aubergines or something. Next time, we'll add something! Recipe from Williams-Sonoma Slow Cooker book.
Saturday, September 14, 2013
From the Hairy Bikers' diet book - a version of cassoulet, which is less fattening but still tasty. We really enjoyed this - it was hearty and warming and tasty and while not quite as filling as traditional cassoulet (probably the lack of confit duck legs) it was also definitely healthier.
Every recipe I have tried from this book has been successful, and really doesn't feel like diet food. The best kind!
Served with some crusty bread (made by Mr Wait and Mr Rose, not by me)...
We went to a small circus, Happy's Circus, last night. It's a small, travelling circus, and does a lot of events at schools, etc. Alex's school (also the school where I work) booked them for an event, so despite the appalling weather, off we went - luckily, the circus itself was in a big, dry tent, even if the refreshments, etc, were a little less under cover... The acts were very good - and of course we were quite close, as it wasn't a huge big top (though still fairly good sized). There was an aerialist, who performed on high silks and a hoop (no photo of the hoop).
And another performer, who did two acts - one on high ropes and the other, a balancing act.
He ended up balanced on top of 5 platforms - but the part that really impressed me was that he added each one himself as he went along...
There was a woman who did an act balancing knives and swords - here she is, climbing a ladder, balancing a candelabra sword on the point of a knife, which holding the knife hilt in her mouth.
There were also clowns, of course, and a girl who did an act with hula hoops, but I didn't get a decent photo of her. Unfortunately, I didn't think to take my real camera, so these photos are all from my phone - hence the pretty dire quality!
Thursday, September 12, 2013
This recipe is basically macaroni and cheese but with some roasted butternut squash in it - some mashed and added to the sauce and some in chunks. I also added some bacon for saltiness to counteract the sweetness of the squash. It was a nice variation on mac & cheese.
Wednesday, September 11, 2013
Made this before several times, but this time added some sweetcorn, which was nice. Will probably add it next time, only perhaps a little less. Good basic idea, though.
Served it with cheddar biscuits, with a little thyme and paprika in them. Yum.
Tuesday, September 10, 2013
This lovely, subtle dish was from a book called Vital Vegetables, which I think is a collection of recipes from Good Food magazine. Anyway, it's very simple, with the broc added to the pasta for the last three minutes and then the other bits added (you toast the nuts a little, then add some garlic, lemon zest and parsley). I used walnuts here rather than mixed nuts (because that's what I had) and some Blue Shropshire cheese as I like blue cheese and walnuts together. Not a big, in-your-face kind of meal, but very tasty, none-the-less. Served with a green salad to add a bit more interest.