Having failed to watch the weather forecast for today my meal planning left something to be desired.
A traditional roast lunch is not what you want in this heat but the joint of pork had to be eaten.
I made a better job of it for our evening meal though.
Instant Raspberry Ice
I warmed some olive oil in a small pan to which I had added two crushed cloves of garlic and some crushed chillies. I tossed the cooked spaghetti in this garlicky oil and threw in some halved cherry tomatoes and some basil. I finished it off with plenty of parmesan.
For the raspberry ice I put frozen raspberries (from my garden), sugar, a couple of big dollops of yogurt and a splash of crème de framboise (not essential) in the food processor.
This sort of ice does not refreeze as it just gets really hard. Make it just before serving and eat immediately. It's really quick and very impressive.
Use this method to make other ices. You must use frozen fruit. All berries work well but chunks of frozen fruit like mango or banana are good too.
The yogurt isn't essential but it makes it more like ice cream and less like a sorbet.
The original idea for instant ices is from the low-fat cookery writer Sue Kreitzman.
I spent a little time making a menu plan for the coming week.
I just need to buy fish and lots of fresh fruit and veg.
I will endeavour to take some photos of this week's meals to post later.