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What's For Tea This Week?

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Sabine Schneider
Sabine Schneider

Deciding what's for tea is almost as trying as the cooking process itself. That's why every Sunday I'll post a list of suggestions for the week following. Pick and choose, be adventurous and try something new. If you don't know how to cook something just drop me a line.


Heat olive oil in a large frying pan, add cooked chopped potatoes and cook for 8-10 minutes. Add chopped onions and continue cooking for another 10 minutes until potatoes are golden and cooked through. Whisk up some eggs, pour over and cook until done. Serve with a mixed salad.


Thai-style red curry with rice:
Fry some Thai red-curry paste in a little vegetable oil, add a tin of coconut cream, a dash of fish sauce and a finely shredded kaffir lime leaf. Let simmer for about 10 minutes. Add a few handfuls of chopped vegetables and, if desired, a cup of shredded free-range chicken meat and simmer until cooked through. Serve with basmati or jasmine rice. (Cook twice as much rice as you need and put half of it in a container and let cool. When cold, put on a lid and place in the fridge for Thursday.)


Pasta with bacon and peas:
Boil pasta of your choice until al-dente. Fry strips of bacon, pour some cream over and simmer for a minute or two. Adjust seasoning. Add freshly ground pepper and some frozen peas. Simmer until cooked through. Serve with a salad on the side.

Fried rice with steak and mushrooms:
Heat some oil and fry strips of steak until brown. Set aside. Add some more oil to the pan and fry a chopped onion until translucent, but not brown. Add chopped mushrooms and fry until lightly browned and fragrant. Add cooked rice (from Tuesday) and continue frying on low heat until heated through. Add finely chopped vegetables, if desired. Serve with a bowl of salad.

Creamy potato and zucchini bake:
Peel potatoes and slice. Trim zucchini and slice. Alternating slices, arrange potatoes and zucchinis ina baking dish. Pour a little boiling water over a good-quality stock cube, mix in some cream and pour over veges. Season with a little salt and plenty of freshly ground black pepper. Bake in the oven at 180deg for about 30 minutes or until done. Serve with a fried salmon steak and salad.

Summer vegetable soup:
Chop seasonal vegetables not too small (green beans, carrots, baby leeks, new potatoes, zucchini etc) and quickly fry in a little butter. Pour over plenty of water, add a bay leaf and a twig of thyme and simmer over low heat until veges are done, but not mushy - 10-15 minutes. Season with salt and pepper. Taste and adjust seasoning. You can leave the veges whole or puree the soup, if desired. Serve with fresh crusty bread.

Make a small bottle of salad sauce for next week: Mix 1 part lemon juice or white balsamico to 3 parts extra virgin olive oil, 1 tsp Dijon mustard, salt and pepper to taste. Add some crushed garlic if desired. Shake well before using. Keep in fridge.
Lentil and tomato soup: Heat a large saucepan, add some oil and cook a couple of chopped onions. Add Moroccan spice mix and fresh chopped tomatoes, some stock and red split lentils and bring to a boil, then simmer for 15 minutes, stirring regularly. Add more water if the mixture becomes too thick. Season with salt and pepper to taste. Serve with chopped parsley and bread.

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