Sunday
After Church put the kettle on for coffee or pour a sherry/g and t.
Lunch 20 minutes before you want to have lunch put a frying pan on to heat with a little olive oil. Get the pork chop, season with a little salt and black pepper and when the oil is hot put the chop in. Fry 4 or 5 minutes, turn over and fry the other side. Turn down the heat and cook on both sides for another couple of minutes. When the juices run clear it's cooked so lift it out of the pan, keep it hot while you do the stir fry. Reheat the frying pan/wok with 2 tbsp olive oil. When hot, tip in all the prepared veg, stir every minute or so, turning the veg so they all cook to a crunchy finish. You can put a lid on so it steams a bit. If it looks like it's going to burn glug in a little wine, sherry or water. How long it takes depends on how thin the veg are cut. Serve on a warmed plate with the apple sauce.
Then it's apple pie and cream/custard for pud.
Teatime take the French bread and halve lengthways. Mix tomato puree with a little oil and 1/2tsp easy garlic, spread on the cut sides of the bread. Add grated cheese and chopped ham. Sprinkle with a little mixed herbs. Grill under a hot grill...don't get it too close to the burners or the cheese will burn. In a couple of minutes it will be done. The pizza oil isn't really ready yet but you could try a drizzle or 2. And there's probably apple pie to finish.
Monday
Lunch finish off the soup........ get your blender and using a slotted spoon transfer all the cooked veg from the pan into it. Whizz, adding a little soup if it's too dry. Put all the veg back into the pan, heat with the passata, rinsing out the carton with water and adding that too. When it comes to the boil, turn it off. Serve yourself, adjusting the seasoning, with your favourite bread and any cheese flan left from Sunday.
After lunch pour half the soup into 1 or 2 plastic boxes, cover and label with contents and date. When cold put in the freezer in the 'I have already cooked it' drawer. Put the rest of the soup, when cold, in the fridge.
Dinner Light the oven at 200. Get the pasty out of the fridge and put it on a baking sheet if it isn't already on one. Cut 2 bananas in half lengthways and lay in a dish, if possible it should be a snug fit. Sprinkle over 2 tbsp demerara sugar and slosh over 100ml or so of rum.
Put both the pasty and the bananas into the oven. The bananas may cook before the pasty. If so, take them out and keep them warm.
Today's salad.... shred iceberg lettuce, slice the rest of the courgette, slice some radish, a couple of spring onions, grate a carrot and mix gently. Make enough for 2 days and keep one portion in a bag in the fridge. Use the salad dressing from yesterday or mayonnaise
Tuesday
Lunch time to try the bread and butter pickle, with or without cheeses as you like.
Dinner This needs to be quick because you have baptism interviews but you can leave this ready for when you get back in. Assemble the saved salad, the smoked mackerel, beetroot pickle, shallot pickle, potato salad from Saturday.
For pudding have the cold alcoholic bananas from yesterday. How about a gimlet when you get in from church?
Wednesday
Lunch soup, with pate and bread.
Dinner Apple crumble..... turn the oven on to 175. Put cooked apple into a dish and top with crumble topping (both in the fridge). Don't make the topping too thick. Put the dish on a baking tray and cook for 20 minutes of so while you sort out the salads and eat them.
a, Bean salad...... tip the mixed beans into a sieve and wash under the tap. Shake to get rid of excess water. Put into a bowl with your favourite dressing or mayonnaise, or try this one......3 tbsp balsamic vinegar, 5 tbsp olive oil, 1/2 tsp easy garlic, 1 tbsp Dijon mustard....shake it all well in a jar or whisk together.
b, Potato salad in the fridge.
c, tuna and potato......open a can of tuna and drain. Add the potato from the fridge, cut the pieces in half. Stir gently with your favourite salad dressing.
Thursday
Day off....go to your Mum's
Friday
Lunch finish the soup, pate, bread and butter and anything else that needs finishing.
Dinner 21/2 hours before you want to eat light the oven at 200, scrub a baking potato, prick with a fork or impale on a skewer, wrap in foil and put in the oven. Serve with ham, egg and cheese salad.... to hard boil the egg put in a small pan and cover with cold water. Add a splash of any sort of vinegar and bring to the boil. Then turn down to a simmer and after 10 more minutes turn off. Run the pan under the cold tap. Tap the egg against the side of the pan to crack it and leave to go cold. Every hour or so change the water so it stays cold. (this is not essential) Peel the egg, cut in half. Shred a slice or 2 of ham. Grate cheese. Mix gently. Serve on a bed of shredded lettuce (if there's any left) with the baked potato and salad dressing.
For pudding finish any left over puds or have stewed fruit with cream or custard or fresh fruit.
This first week wasn't so difficult was it?
After Church put the kettle on for coffee or pour a sherry/g and t.
Lunch 20 minutes before you want to have lunch put a frying pan on to heat with a little olive oil. Get the pork chop, season with a little salt and black pepper and when the oil is hot put the chop in. Fry 4 or 5 minutes, turn over and fry the other side. Turn down the heat and cook on both sides for another couple of minutes. When the juices run clear it's cooked so lift it out of the pan, keep it hot while you do the stir fry. Reheat the frying pan/wok with 2 tbsp olive oil. When hot, tip in all the prepared veg, stir every minute or so, turning the veg so they all cook to a crunchy finish. You can put a lid on so it steams a bit. If it looks like it's going to burn glug in a little wine, sherry or water. How long it takes depends on how thin the veg are cut. Serve on a warmed plate with the apple sauce.
Then it's apple pie and cream/custard for pud.
Teatime take the French bread and halve lengthways. Mix tomato puree with a little oil and 1/2tsp easy garlic, spread on the cut sides of the bread. Add grated cheese and chopped ham. Sprinkle with a little mixed herbs. Grill under a hot grill...don't get it too close to the burners or the cheese will burn. In a couple of minutes it will be done. The pizza oil isn't really ready yet but you could try a drizzle or 2. And there's probably apple pie to finish.
Monday
Lunch finish off the soup........ get your blender and using a slotted spoon transfer all the cooked veg from the pan into it. Whizz, adding a little soup if it's too dry. Put all the veg back into the pan, heat with the passata, rinsing out the carton with water and adding that too. When it comes to the boil, turn it off. Serve yourself, adjusting the seasoning, with your favourite bread and any cheese flan left from Sunday.
After lunch pour half the soup into 1 or 2 plastic boxes, cover and label with contents and date. When cold put in the freezer in the 'I have already cooked it' drawer. Put the rest of the soup, when cold, in the fridge.
Dinner Light the oven at 200. Get the pasty out of the fridge and put it on a baking sheet if it isn't already on one. Cut 2 bananas in half lengthways and lay in a dish, if possible it should be a snug fit. Sprinkle over 2 tbsp demerara sugar and slosh over 100ml or so of rum.
Put both the pasty and the bananas into the oven. The bananas may cook before the pasty. If so, take them out and keep them warm.
Today's salad.... shred iceberg lettuce, slice the rest of the courgette, slice some radish, a couple of spring onions, grate a carrot and mix gently. Make enough for 2 days and keep one portion in a bag in the fridge. Use the salad dressing from yesterday or mayonnaise
Tuesday
Lunch time to try the bread and butter pickle, with or without cheeses as you like.
Dinner This needs to be quick because you have baptism interviews but you can leave this ready for when you get back in. Assemble the saved salad, the smoked mackerel, beetroot pickle, shallot pickle, potato salad from Saturday.
For pudding have the cold alcoholic bananas from yesterday. How about a gimlet when you get in from church?
Wednesday
Lunch soup, with pate and bread.
Dinner Apple crumble..... turn the oven on to 175. Put cooked apple into a dish and top with crumble topping (both in the fridge). Don't make the topping too thick. Put the dish on a baking tray and cook for 20 minutes of so while you sort out the salads and eat them.
a, Bean salad...... tip the mixed beans into a sieve and wash under the tap. Shake to get rid of excess water. Put into a bowl with your favourite dressing or mayonnaise, or try this one......3 tbsp balsamic vinegar, 5 tbsp olive oil, 1/2 tsp easy garlic, 1 tbsp Dijon mustard....shake it all well in a jar or whisk together.
b, Potato salad in the fridge.
c, tuna and potato......open a can of tuna and drain. Add the potato from the fridge, cut the pieces in half. Stir gently with your favourite salad dressing.
Thursday
Day off....go to your Mum's
Friday
Lunch finish the soup, pate, bread and butter and anything else that needs finishing.
Dinner 21/2 hours before you want to eat light the oven at 200, scrub a baking potato, prick with a fork or impale on a skewer, wrap in foil and put in the oven. Serve with ham, egg and cheese salad.... to hard boil the egg put in a small pan and cover with cold water. Add a splash of any sort of vinegar and bring to the boil. Then turn down to a simmer and after 10 more minutes turn off. Run the pan under the cold tap. Tap the egg against the side of the pan to crack it and leave to go cold. Every hour or so change the water so it stays cold. (this is not essential) Peel the egg, cut in half. Shred a slice or 2 of ham. Grate cheese. Mix gently. Serve on a bed of shredded lettuce (if there's any left) with the baked potato and salad dressing.
For pudding finish any left over puds or have stewed fruit with cream or custard or fresh fruit.
This first week wasn't so difficult was it?
Comments
Post a Comment