We had some really nice food towards the end of last week which I shall come to shortly. First though, this coming week…
Tonight is steamed fish with new potatoes (sadly not yet homegrown ones)
Tomorrow is undecided
Thursday is eating on the run
Friday is mushroom and coriander gratin
Saturday is gnocchi and garlic bread.
… but it still tasted pretty good! We followed the recipe almost entirely, the only changes we made were using lactofree soft cheese instead of parmesan in the butternut squash mash and we missed out the saffron. It was a really lovely combination of textures and flavours (just don’t accidently put in twice the amount of vinegar…!) and was fairly easy despite the unnecessarily complicated instructions. Basically you cook the squash in butter and water then mash, adding some cheese and nutmeg. Whilst the squash is cooking you prepare the dressing by combining chopped porcini mushrooms, soy sauce and vinegar. Then whilst the lasagna sheets are cooking fry the chestnut mushrooms, whilst the spinach and serve. you prepare the dressing by combining chopped porcini mushrooms, soy sauce and vinegar.
Again this was a lovely recipe. The herbed polenta can be made in advance and was apparently really easy to do (I was out all day Saturday so the boy did this). When it came to getting it ready to eat we fried the polenta (you could grill it instead) in one pan and in another pan we fried some garlic, peppers and mushrooms, then added some stock followed by some kidney beans (although I wonder about butter beans instead) and the seasoning et voila! The herbed polenta would be a great base for any number of toppings.