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| what we had for dinner, week 41 |
We bought lots of fresh produce during the weekend, with no particular plan of how to use it. So this week I will have to try my best to use everything before it goes bad. I think this menu will do the trick - as long as we actually follow through...
Monday: beef stew with potato, carrot, parsnip, red onion, shallot, garlic, mushroom and fresh parsley (ps: my stew)
Tuesday: baked salmon with seafood and fish spice mix from Santa Maria + apple avocado salad
Wednesday: pulled leg of lamb (my first attempt at this technique, using slices of leg of lamb from the freezer, which probably isn't the ideal cut for this, but I will give it a try anyway + this recipe), creamed cabbage and boiled potatoes
Thursday: pan fried chicken filets, roasted Brussel sprouts and potato wedges, kale pesto
Friday: lamb shanks from Tjore Gardsmat, bought at Bondens Marked last weekend + a tomato salad
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What we actually had for dinner last week (pictured above):
Monday: chicken madras from Raske Retter
Tuesday: spiced pumpkin soup with bacon, from Nigel Slater's "the kitchen diaries" + baguette with butter - the pumpkin was rather bland, so I added carrot and potato for more flavor and texture
Wednesday: vegetable soup with cod and shrimp, from Glad i mat + salmon
Thursday: roasted vegetables (pumpkin, potato, carrot, onion and garlic), arugula and tahini dressing from Michele Cranston's "Fresh" + random meat leftovers from the freezer
Friday: salmon sashimi homemade pizza (which I forgot to photograph)
Saturday: roasted chicken filet with lots of garlic + a salad of mixed lettuce, pomegranate, red onion and balsamic vinegar
Sunday: a big brunch (including American pancakes pictured bottom right) at our friends' place - we got so full that there was no need for the planned deer dinner
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about this project
- every Monday I post the week's menu
- I also post what we actually had for dinner the passed week (because it is fun to see if we actually followed the plan)
- there might be links to recipes, but the menu will mostly just be basic ideas for the dinners - often just based on what ever is in our fridge, freezer and cupboards
- Saturday and Sunday dinners will often not be planned ahead because we have a habit of buying whatever looks good in the store when we are out grocery shopping Saturday morning


































