Hello friends! It seems daft to open posts with apologies for going a bit quiet, especially when the Internet at large probably neither cares nor notices when the lights of the WW Foodie temporarily go out. My Mum has been texting me asking for blog posts though so…
I do, in fact, have things that I want to say including a couple of gorgeous meals out recently and a fridge bottom pasta bake that turned out to be a thing of such absolute beauty that it needs recording for posterity. But before all that, let us turn our attention to meal planning since it is, of course, Meal Planning Monday.
As is so often the case recently, it is not a long plan. There’s two fast days in there and a night when D is out and so I’ll be home alone (I think there is some tortellini in the freezer which I will toss in butter, Parmesan and black pepper – bliss!) But what of the other nights?
Tuesday: Smoked haddock and leek fishcakes. Don’t know much about this dish – D is in charge. I am making him cook smoked haddock and leek fishcakes because a few weeks ago we went out for my father in law’s birthday. We went to a pub for dinner and D ordered at the bar. I requested smoked haddock and leek fishcakes and, for some reason best known to himself, he ordered me scampi. It was not the end of the world since I am quite partial to scampi, but scampi is not smoked haddock and leek fishcakes. So this week’s fishcakes are recompense fishcakes.
Thursday: A freezer dive – most likely chilli con carne which I will accompany with rice and cucumber in herby yoghurt.
Saturday: Asparagus night! I am going to make a delicious sounding asparagus frittata which also makes use of the new season potatoes, and D wants to do an asparagus whip. I also think some sort of lightly dressed salad will be in order, with raw asparagus shavings. We will follow this seasonal feast with some little cups of lemon posset.
Sunday: Slow cooked shoulder of lamb on boulangere potatoes. We’ve been making this recipe for years and it never disappoints. Some sort of green on the side (I quite fancy the idea of doing a petit pois a la francais which is basically peas and shredded lettuce lightly cooked in stock).