MENU 18
July 19, 2018

YOUR ULTIMATE MENU 18   |   23rd JULY 2018

Yum, yum, yum! I really enjoyed creating (and eating!) the meals for this week's menu. Crunchy top chicken with crumpet bread and salad is full of delicious textures and flavours. The vegetarian spaghetti bolognese has haloumi added for extra yum factor, and the stuffed baked potatoes are crammed with chorizo, corn, sautéed red cabbage and cheese, then finished with a big dollop of sauce. Enjoy x
MENU TIPS
RECOMMENDED ORDER OF MEALS (for best variety):
Crunchy Top Chicken • Vegetarian Spaghetti Bolognese • Stuffed Baked Potatoes.

BEST OVERALL WINE MATCH (if you only want to buy one bottle for the 3 meals!):
A Chardonnay would probably work best.

OTHER NOTES:
Whoops, I’ve done it again. Cheese, cheese and more cheese! If you’re averse to having cheese in all three meals, you could omit the haloumi from the vegetarian spaghetti bolognaise and top with fresh basil instead of cheddar cheese (this would make the meal vegan too).

If you can only find a 120g bag of mesclun lettuce (rather than 150g), reduce the quantity in the salads for the crunchy top chicken and stuffed baked potatoes to 60g each.

I've managed to find avocados for a reasonable price at my local veggie shop recently, so I've included them in this week's menu. You can leave these out if you prefer.

You may have some leftover celery from the bolognese recipe - you could add this to the salads for the other meals.

The dressing for the crunchy top chicken and stuffed baked potato meals is the same. This keeps well, so you could double the quantity for one meal and eliminate the need to make it again for the second meal.

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