Birthday BBQ Leftovers

Dinner this evening – homemade coleslaw, hummus and tzatziki with a cucumber, tomato, spring onion & herb rice salad in a chilli oil and lime dressing, accompanied by some beef koftas and ciabatta. All washed down with a glass of Malbec 👌🏼🍽🍷

Veg leftovers

Using up most of the remaining veg in the fridge before a weekend away – our Friday night dinner is sausages with spicy tomato & pepper cous cous and crispy garlic kale. Now to begin series 2 of line of duty! A bit late to the party but better now than never…

Spring Salmon Salad

Dinner this evening was a warm salad of sautéed spring greens, pepper, tomatoes, green beans & red onion, topped with a baked salmon fillet garnished with toasted garlic & parsley breadcrumbs and a wedge of lemon.

This was the perfect light meal that I was craving tonight, that made me believe it was actually Spring despite the cold and rainy weather outside!

‘Market challenge’

I love making meals out of whatever I have in the cupboard and fridge, although whenever I watch the market challenge on masterchef I never envy the people who are doing it under that much pressure!

Tonight I used up various bits of veg and herbs we had in the fridge as well as the remaining greek yoghurt and harissa – Dinner was harissa baked chicken, tzatziki, middle-eastern slaw, spiced cauliflower cous cous (and plenty of @balticbakehouse sourdough!)

Simplicity

Tonight for dinner I cooked Pan Fried Seabass with a Lemon, Caper & Herb Butter, served with Spring Onion, Garlic & Spinach Mash and Griddled Asaparagus.

So simple, but so delicious! This is the kind of main course that I often choose when I go out to eat, as I think you can really tell how good a restaurant is by the dishes that are the least obviously extravagant. And also because sea bass is my favourite fish!

Gnudi

Tonight I made Spinach Gnudi in Tomato Sauce with Asparagus & Garlic Breadcrumbs.

Gnudi are similar to gnocchi but made with ricotta instead of potato which makes them lighter. They’re simple but quite messy to make, I have learnt through practice of making meatballs / fishcakes / other dumpling style dishes that it’s about being confident enough to handle the wet dough and persevere with it without being tempted to throw more flour in which is what makes them dense and heavy.

Really enjoyed this combination of flavours tonight, it was so tasty and comforting – perfect Sunday evening food!