In my kitchen this week were greengages.
And a dish of eggs poached in the remains of a pork, chorizo and chickpea stew. I think this is one of the best ways to use up the saucy leftovers from a stew. Grated cheese is a good addition thrown over the eggs and allowed to melt.
There was also baked breaded chicken. Easily made by bashing chicken breasts until thin between pieces of cling-film before flouring, egging and breadcrumbing. I use a rolling pin for the bashing. You can leave the chicken whole as big schnitzel-like pieces or cut them smaller as I did here. My breadcrumb mixture has some parmesan and herbs added to it and the bread I used was leftover crusts which I had in the freezer. I poured a thin layer of oil on a baking tray before arranging the breaded chicken on it. Then I turned the pieces over so that each side was nicely oiled. I baked them in a hot oven for about 25 minutes. You can of course fry them instead which is what I would have done if I had only been cooking for two.
There was a leek, sage and cheddar tart.
And a carrot and coconut cake which was very good. It's a variation on the Spiced Carrot Traybake from Mary Berry's Ultimate Cake book. I left out the walnuts and added 6oz coconut.
A fish pie made an appearance on Thursday made with smoked haddock and cod. Tasty but bit heavy on the mash.
Saturday lunch was these baguettes smothered with caramelised onions, mushroom and cheese.
And last night I tried a new pudding recipe from The Pudding Club Book sultana and butterscotch pudding. It's one of those puddings where you pour lots of liquid over the top before baking and it makes its own delicious sauce underneath. It was lovely but we did feel very full afterwards.
August you were lovely but September you are full of promise. Katie and Tom renew their studies (I use that word loosely) and by the end of the month George will finally be off to university and I will have to get used to cooking for four instead of five.