In my kitchen this week.
~ Monday supper.
Leftover roast chicken to use up. This was a very simple cheat's version of coronation chicken. I cooked some onion in butter with a mild curry powder. When it was cool I mixed it with mayonnaise from a jar, some cream and mango chutney and stirred it into chopped chicken. I toasted some flaked almonds and sprinkled them on top of the chicken.
Getting ready to make apricot jam. We've already eaten one jar by the way.
~ Tuesday supper.
Easy sausage bolognese. This is one of my favourite easy suppers. it's a great way to make a pound of sausages feed five big people. Make your usual bolognese sauce but substitute skinned sausages for the minced beef. You need to break them up with your spoon in the pan as they cook. I like to add fennel seeds, oregano and red pepper flakes for a sort-of-Italian-sausage flavour.
~ Thursday cake
Not everything goes according to plan. Banana and chocolate chip cake made without lining the tin. Tasted good though.
~ Thursday supper.
Beef braised in beer. Slow cooking is probably not what most people like to do on a hot summer's day but this delicious locally produced beef was such a bargain and although the oven was on for a long time the hands-on cooking time was minimal and the result was glorious. I served it with boiled potatoes and the first local green beans.
~ Sunday lunch.
Make your own BLT
~ Sunday supper
Salmon with salsa verde, this time heavy on the basil as my mint is growing coarse and ragged.
Burnt cream and meringues.
Both meringues and burnt cream (crème brulée) are easy to make and between them require only three simple ingredients; cream, eggs and sugar. The burnt creams use up the egg yolks and the meringues use up the whites. Most of a pot of cream went into the burnt creams and the rest sandwiched the meringues together. Perfect.