This was yet another shitty week in the day job so it’s a really good thing I’d made myself food accountable in last week’s meals post, otherwise we’d have almost definitely bowed to laziness and another week of dire dinners.
As it was we managed a passable imitation of being responsible adults, putting together mostly decent meals, at approximately expected/accepted meal times.
Monday: Having declared that this week would be full of culinary thrills, we started the week with a really basic meal of baked spuds, cheese and beans. A sprinkling of chives gave a gentle oniony flavour lift, a touch of colour, and a nod towards actually making an effort.
Tuesday: I was half way through making a leek, bacon and Stilton quiche when I found a mini Camembert lolling at the side of the cheese box. A quick consult with Barn to check he was open to some food experimentation, and the leek and bacon Camembert melt was born.
There’s a lot I would change about this – use puff pastry instead of shortcrust, use less bacon, make them individual – but as an off the cuff experiment it worked out ok. Loved the way the melted cheese spilled out, creating a sauce for the veggies.
Thursday: Creamy risotto with roast butternut squash and black olives, finished with a drizzle of lemon infused olive oil and a generous sprinkling of chopped, fresh basil. On the side, watercress, tomato and cucumber salad, topped with toasted sunflower seeds and dressed with balsamic vinegar.