Last week we were on holiday, staying in a B&B so I had a week off cooking. Back in the kitchen this week for the last full week of the holidays. Alexis was away for a few nights so not so many safe foods to think about when serving up our meals.
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Day |
Meal |
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Sunday |
Spiced carrot and quinoa fritters with corn on the cob, cucumber raita and potato salad
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Monday |
Lemon and garlic roast chicken, roast baby potatoes, yorkies, roast carrots, petit pois a la francaise
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Tuesday |
Tuna pasta salad
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Wednesday |
Courgette and carrot kofta curry with rice, samosa and pakora
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Thursday |
Baked salmon with tabbouleh, grilled lettuce, roasted harissa carrots and fennel, preserved lemon yoghurt, muhammara, flatbread
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Friday |
Dinner out |
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Saturday |
Pasta Bolognese (Bolognese from the freezer)
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