Salads

• Bbq pork and coleslaw


• Beansprout and carrot


• Beef and Beetroot


• Spiced Beetroot


• Blue Cheese and Walnut


• Cheat coronation chicken


• Cottage cheese and pine nuts


• Puy lentil and feta


• Tabouleh


• Turkey with Tabbouleh and Tahini Dressing


• Warm tomato, pea and potato

Not tried yet: For when the beetroot is abundant in the garden - Beetroot, walnut with goats cheese toast Raw beetroot pear and feta

Salads for this week

Have been picking a selection of differing leaves from the garden daily for the last few weeks. Rocket, chard and lettuce being the main ones

M: Gammon, celery and green pepper
T: Beef and beetroot in horseradish and yogurt dressing
W: Broad bean and butterbean
Th: Egg and anchovy (using up anchovies from warm pea, tomato and potato salad)

Warm potato, pea and tomato salad

A friend gave me this recipe some years back, but I can't find her version. I made the following from memory; it turned out just fine:

15-20 cherry tomatoes halved
8 oz frozen peas (fresh will of course be fine, just cook for less time)
half a tin of anchovies (about 3) roughly chopped
2 tbsp olive oil
6-8 new potatoes scraped, halved and boiled.
Bunch of mint chopped (have a feeling original recipe used basil)
1 tbsp balsamic vingegar
Black pepper (NO salt - the anchovies provide this)

Heat olive oil and lightly fry anchovies with peas until anchovies have 'melted' (about 15 mins)
Mix in with potatoes, tomatoes, mint, vinegar and season with pepper.
Serve!

A platter of this salad (the above does for two if served this way) topped with barbequed chicken and lamb goes down well and is also simple as nothing else is required to accompany it.

Otherwise the above quantities will easily serve 4 with other salads etc.

Menu for w/c 9th Feb

Slight change in plans due to adverse (for UK) weather means I only need half a week of lunch and supper menus.

Supper

W Pork Shepherds Pie (a 'left over' recipe)
T Jacket potatoes with sausages and coleslaw
F Cassoulet or Coq au Vin (both pre-cooked and in the freezer)
S Turkey Curry (M is out and he doesn't 'do' curry. Turkey because have some turkey breast 'steaks' in the freezer)

Salads
Beansprouts and carrot x2:
Basic components - 'sprout' a batch of beans (I use the bean sprouter I got from Lakeland . Have sprouted mung beans this time but aduki beans are also very good), add grated carrot (about half the volume of the sprouted beans)
Version 1: add chopped celery, a scattering of pumpkin seeds, a small amount of finely sliced lettuce and serve with salad cream (or other dressing)
Version 2: as above but also add chopped green or red peppers.
Planning on the 2 variants works better if there is a requirement for a full week of salad lunches rather than just 3 days.

BBQ Pork and Coleslaw
Inspired by a barbeque party we held last summer (will have to wait until barbeque season hits before I refine the hot version of this) and another good use of cold roast pork
Fine strips of cooked pork (ensure all fat removed) mixed with bbq sauce (out of a bottle from shop) to coat.
Combine with salad leaves and finally chopped cucumber. Top with a good dollop of coleslaw

Salads

Lunch at work is salad and soup (home made of course) for Mr B and salad for Mrs B. The exception is on a Friday when Mr B treats himself to something from the sandwich van (all day breakfast bap I think is a favourite) to celebrate the end of the working week.

Last week salads:

Lamb and new potato
Egg
Parma Ham and Porcini topping (remaining from the Jamie Oliver recipe)
Blue Cheese and Walnut

This week potential salads:

Tuna Nicoise
Feta Cheese and Olive
Pork and caper
Sprouted beans (must go and set some going)