Bacon mushroom and cheese on the left, smoked salmon, mushroom, olives and capers, without cheese, on the right (I'm lactose intolerant)
Chicken burgers with home made chips and pickled home grown beetroot
Potato, carrot, sweet potato and rosemary from the garden, with a little olive oil, ready for roasting
One meat and vegetable pie, one vegetarian pie (we freeze the leftovers for quick lunches and dinners)
Muffin mini-pizzas with the left over salmon, olives and capers from the pizza
Parsnip, tomato, carrot, lentil and butter bean soup
Salmon, cou cous and baby spinach leaves with balsamic vinegar
Dairy free banana cake, with eggs from our neighbour
A little bit of what has been happening in my kitchen lately. I'm always trying to find a balance between taste, health, budget, luxuries, seasonal, organic, allergies and time. I write a meal plan each week and we have a budget of $150 for groceries and consumables (like toilet paper, aluminium foil, and dish washing liquid.) Using cloth nappies and making my own laundry liquid have certainly helped stretch our budget further. As has buying in bulk and keeping a store cupboard down stairs. My sister has just copied out some of her favourite recipes for me to try this week.
What have you been cooking lately?
What have you been cooking lately?
