Shot this simple weeknight dinner last week and I’m all kinds of excited to share the recipe with you guys. 😍
Every Sunday I meal plan for the week ahead and to be honest I’m usually planning pretty simple and easy meals. Though I absolutely love being in the kitchen, the fact of the matter is I just don’t have time to spend hours cooking every night - and really, who does??
This week’s dinners include a simple crockpot soup, 2 sheet pan meals, and an easy salmon dinner. What’s on your menu for the week? What do you like to cook on the weeknights?
Solid Sunday lunch option: a sandwich or salad from our menu. But if you're feeling fancier, we've got a whole host of brunch options for you to choose from. #LungomareOakland
This almond meringue cake is for coffee addicts, and cappuccino lovers. recipe on the blog, direct link in my recent story.
The most scrumptious slice of no-bake peanut butter chocolate brownies, oozing with silky smooth PB 🤤
Add this extra simple gluten free recipe to your weekly sweet treats! Recipe linked in profile!
These loaded southwest sweet potatoes are topped with a mess of black beans, corn, red peppers, onions, jalapeños and salsa. Recipe link in profile.
Braised brisket roast. I picked this cut up from the butcher today & I specifically asked for the fat to be untrimmed. It’s a fantastic cut, but I really think you need the fat to add a different flavour profile, otherwise you’ll just end up comparing it to it’s smokey american cousin. If you’ve got the time, marinate the beef in red wine overnight. Otherwise make sure you spend a good 10-15 mins searing the beef on all sides in a casserole dish before adding in celery, onion, carrots, garlic, rosemary, star anise, parsley & thyme. Pour in a bottle of wine, cover & cook for 4-5 hours at 170-180c (will depend on your oven). When there is about 15 mins to go, take the lid off, place the brisket fat side up & turn the oven up to 200c. Make sure you allow the beef to rest before carving. Have a great week gang 🤙🏽.
#feedyoursoull #foodism #bbcgoodfood #fdlmoment #eatmunchies #tweetwhatyoueat #eater #feelgoodfood #eatfamous #dailyfoodfeed #feastagram #foodandwine #spoonfeed #tastingtable #devourpower #eatingfortheinsta #foooodieee #forkyeah #noleftovers #foodpornshare #yougottaeatthis #foodbeast #munchies #yahoofood #eats #thekitchn #foodporndaily1 #tastemade #roastdinner #sundayroast
*Duck breast with gnocchi with a sage brown butter, walnuts and peas*
After a few hours on the laptop with a cup of tea looking for inspiration to do something a little different to pair with the duck, I found myself on a gnocchi recipe on @gourmettraveller
that seemed perfect. As a potato based dish it goes with red meat, but it’s not too heavy and the brown butter sauce isn’t over-powering. The addition of walnuts adds another texture to the dish, and I added peas because I knew they would go well!
Head over to the Gourmet Traveller website (https://www.gourmettraveller.com.au/recipes/browse-all/gnocchi-with-sage-brown-butter-and-walnuts-12823) for the gnocchi recipe but here’s how I cooked the duck (medium rare) take from @bbcgoodfood
Prepping the meat:
- Season the duck,then leave in the fridge for a couple of hours to help it crisp up. - 30 minutes before cooking, remove from the fridge (to achieve room temperature)
- Score the skin in a criss-cross pattern (to create more surface area of fat to crisp up when in the pan).Season well with salt.
To cook: - Pre-heat the oven to 180C/160 fan/gas 4
- Put the breasts skin-side down in a cold frying pan and slowly heat the meat
- Keep frying until the skin is crisp and brown and you've melted out as much of the visible white fat as possible. (Approx 10 mins) - Pour the excess fat out of the pan (but I suggest keeping it in the fridge or freezing it to use for your next batch of roast potatoes!)
- Turn the breasts, add a knob of butter, then cook for 1 mins to sear the meat. - Place in the oven for and cook for 7-8 mins for a rosy pink flesh
- Rest the duck breast for 10 mins before slicing to serve.
#bexssupperclub #duckbreast #gingerpigltd #mediumrare #sundaymeat #gnochhi #brownbutter #bbcgoodfood #gourmettraveller #atmytable #instafood #foodporn #mycooking #feast #food #foodie #foodphotography #foodlove #foodofinstagram #foodblogger #blogger #lovefood #eatingfortheinsta #hungry #culinary #chefmode #foodforfoodies #recipe #foodforthought
Love comes in all shapes and sizes. In this case, it comes in roses — potato #roses
for dinner 😋😋😋
Put your hands in the air if you’re in love. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients for baked potato roses
2. Melted butter
3. Garlic powder
4. Grated parmesan cheese
5. Cayenne pepper
7. Salt and pepper to taste
Sunday’s are for pampering either yourself if you are living on your own or your loved ones ! Try this recipe for a late brunch or breakfast, add a cup of freshly brewed coffee and get ready to enjoy and rest during the best day of the week 😉
Mexican bakes eggs with chorizo and potatoes, with a spicy morita and guajillo salsa 💥
You can find this recipe in the link on my profile ✨
I took way too many pics of this tart, turning it this way and that, putting it on different backgrounds etc. This is probably one of my favourites 😍 Obviously I had to enlist the help of my dehydrator for decoration. I used cucumbers, strawberries and watermelon radishes - which ended up looking like coral 😍
Beef Stifado, roasties, asparagus and halloumi 😍😍😍 only 1.5 syns per portion 🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷 made with 700g stewing steak, 1 onion, 300g of shallots, 1/2 cinnamon stick, 150ml red wine, 2 tbsp red wine vinegar, 2 tbsp tomato purée, 1 tin of chopped tomatoes, 4 bay leafs, 4 cloves and 4 cloves of garlic!!! Such a tasty and beautiful meal!!! 🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷
When I picture halloumi it usually looks like a sliced brick but here we have a whole different sort of delicious grilled cheese. I had to ask the waiter what it was first, as I wasn’t too sure about the term “hellim”. That’s Cypriot Halloumi, you dip that warm crusty loaf in it and it’s just perfect.
Medium Rare with a glass of Malbec 🍷🥩
Brightly lit Sunday afternoons after a lovely walk in the meads call for a celebration and chowmein it was. Carrots, cabbage, snap peas, baby corn, lots of capsicum and all that goodness with base flavours of ginger-garlic-green chilli with generous chilli paste later, our plates were born. That winter light and these noodles with that sauce (soy sauce, chilli paste, garlic and shredded ginger) - thank you Sunday. #simpleandstill
Tonight’s dinner was a sweet potato satay curry from @bbcgoodfood
😋🤤 with added chickpeas, peppers, broccoli and spinach 😍❤️🌱.
Empanadas. Filled with Friday’s leftover traybake remnants - roast chicken, sausage, ‘nduja, potatoes and onion and stuffed with a lil ball of molten mozzarella.
Vanilla & white chocolate cheesecake with a brown butter biscuit base. New recipe on my blog!