Meal Plan

Smoked Salmon + Lentil + Asparagus Salad – gluten free

Ratatouille + Steak – gluten free

I am using Rachel Khoo’s recipe for the ratatouille, from ‘The Little Paris Kitchen’. I like the way she cuts her vegetables with a mandolin to make a ribbon ratatouille.

Quinoa Chapatis + Spinach Dal + Sweet Potato Curry – gluten free, vegetarian

All of these recipes come from a recipe book called ‘The Tastes of Ayurveda’, by Amrita Sondhi, and it is a very interesting read!

Lentil + Nut Loaf + Chutney + Salad

The recipe for the lentil and nut loaf is from Jenny Chandler’s ‘Pulse’ cookbook, another favourite at the moment.

Pie + Salad – gluten free, vegetarian

Well, one of the pies is vegetarian. I will be making a red wine, rosemary and beef pie for Dad, and a mushroom, lentil, kale and thyme pie for myself; both with a buckwheat crust.

Smoked Fish Cakes – gluten free

Again. You can find the recipe here.

Steak + Root Vegetable Almond Fries + Salad – gluten free

The fries are another recipe from Rachel Khoo’s ‘The Little Paris Kitchen’.



Meal Plan

Fish w/ Lemon + Brown Butter Sauce + Mash + Broccoli – gluten free

The recipe for the fish and sauce is from ‘The Little Paris Kitchen’, by Rachel Khoo, while I have made the mash many times before.

Pulled Beef Shin Tacos w/ Spiced Almond Sauce – gluten free

The beef is leftovers from last night, with the meat pulled apart. While the spiced almond sauce is from some tacos I made a few weeks ago.

Smoked Salmon w/ Puy Lentil Salad – gluten free

This time I will try to cook my own lentils. Even though they only take 20 minutes to cook opening a can is so much quicker, but we have a few packets of dried lentils in the cupboard that I should use. Anyway, I’ll be using the lentil and roast vege salad as a guide.

Lamb Rack w/ Mash + Broccoli + Red Wine Sauce – gluten free

I have never cooked a lamb rack, and they looked so pretty in the butcher’s the other day that I couldn’t resist putting it on the menu this week. 

Modified Eggplant Involtini – gluten free, vegan

Looking back at past posts, I think this recipe and the smoked fish cakes are the meals I have made week after week. And now that we know the eggplant involtini is improved with mushrooms and lentils this will be the only way I make it now. 

Steak + Almond Chips + Salad – gluten free

Also in ‘The Little Paris Kitchen’ I spotted a recipe for steak and chips, but before putting the chips in the oven to cook Rachel tosses ground almonds through them to make them crunchy. Looking forward to trying a new variation of the steak dinner.

Beef Brisket Something – gluten free

Yet to be determined, but we have used in tacos previously but may do a pie… Will see what we feel like on the day. 


Meal Plan

Today was an extra good day! Actually, the whole weekend was great. But today Dad, my sister and I went out on the boat. While motoring around we spotted a lot of busy gannets diving into the water.  My sister and I each caught a kahawai (I will admit that Zoe’s success rate of getting the fish safely into the boat was far better than mine. But then she did only catch one). Anyway, the important thing about all of this… SMOKED FISH!

Smoked Fish + Chips + Salad – gluten free

(Modified) Eggplant Involtini – gluten free, vegan

As you may know, I have made Petite Kitchen’s eggplant involtini numerous times. Last week I made it and Dad reckoned I should add mushrooms and lentils. So, like any good daughter, I am doing as he says.

Sweet + Sour Fish – gluten free

We haven’t smoked half a fish so I can make sweet and sour fish. Will have to find a recipe for it but I am sure I can find one in a recipe book.

Lamb Pie – gluten free

I was having a flick through one of the Taste magazines this morning and came across this recipe. It has a lamb filling with a Moroccan flavour and a kumara mash top. I will make the filling the night before so I just have to make the mash and cook it when I get home from work.

Smoked Fish Cakes – gluten free

We saved half a smoked kahawai so I can make the smoked fish cakes. Again.

Tomato + White Bean Stew – vegan, gluten free

I came across the recipe for Annabel Langbein’s Harvest Tomato Sauce while working in a kitchen for one of my nutrition papers. It was one of our favourite meals at uni and we enjoy it at home. As tomatoes are best during the summer I buy a few kilos from a local roadside stall and roast a few batches to freeze. To bulk the soup out I will add a can or two of rinsed white beans for a quick and easy dinner, perfect for Friday.


Mushroom + Lentil Burgers II


Mushroom + Lentil Burgers w/ Salad + Aioli


These burger patties are so good! Even if you are hesitant give this recipe a chance and make them. I think you will be pleasantly surprised.

I follow the recipe from Petite Kitchen for the patties, and I made the cashew cream aioli when I made them last time but this time I used the aioli I made a few days ago. Serve with a salad whichever way you like.


Meal Plan

beef tagine – gluten free

A few years ago, back when I was fussy, this was the only stew I liked probably due to the sweet dates and honey added in at the end. But if anyone called it ‘stew’ I wouldn’t eat it. So ‘tagine’ it is. 

This is a good meal to cook up a large amount and then freeze the leftovers for another night. Which I will be doing as by Friday night I tend to get a bit lazy and make a meal that requires minimal effort. Or like last week everyone had to sort it out themselves and fight over the leftovers.

I like to serve this with mash (cannellini bean mash for me) or brown rice and some vegetables, usually broccoli.

eggplant involtini – vegan, gluten free

This recipe is from ‘The Petite Kitchen Cookbook’ and I mentioned this recipe a few weeks ago when I made her lentil and mushroom burgers, as the two recipes use cashew cheese. I finally get to make it again!

The slices of cooked eggplant are rolled around a dollop of cashew cheese placed in a tray and then topped with a rich tomato sauce and baked. Delicious. 

kumara + parsnip fritters + steak + mushrooms

The fritters are a variation of the root vegetable fritters I made the other week. Actually, this whole meal is a variation of the steak and veges we have at least once a week.  

lentil + mushroom burger – vegan, gluten free

As I mentioned, I have already made these and they were delicious. So we are having them again, may make them into proper burgers or keep it light with just a salad. We will see. 

smoked fish cake – gluten free

Another recipe I have already made and too delicious not to repeat. 

beef tagine leftovers – gluten free



Shakshuka & Gratin

I ended up using a shakshuka recipe by Kate Bradley, of Kenko Kitchen, which was yummy! I just poached the eggs separately and put some feta cheese on the table. Will make this again for sure. A few weeks back I had the ’empire eggs’ from Foxtrot Parlour which was a similar concoction but with lentils and a simpler tomato sauce, so I want to add lentils next time I make this.

And if you are wondering what that purple dish is… it is brussel sprout and broccoflower gratin, but the veges were purple ones. The brussel sprouts and broccoflower were blanched, then covered in a white cheese sauce made with buckwheat flour, then sprinkled with extra cheese grated and baked until golden.

A comforting meal. And what I love about the shakshuka is that you can have it for breakfast, lunch or dinner!

Braised Lentils


Braised Lentils

This was the quickest meal of the week, which was perfect for a friday night especially as I was late finishing work. The recipe for the braised lentils and preserved lemons are from the Petite Kitchen. I think the preserved lemons are a must for this recipe – they added an interesting flavour to the meal.

I put on the brown rice to cook before I started on the braised lentils and served it with a handful or two of baby spinach which cooked in the heat in the bowl, and some grated parmesan. Quick, easy, yum.


Meal Plan

Meal Plan #1

venetian fish on a green salad with grated beetroot and carrot – gluten free

The recipe for the fish is by Julie Biuso (‘Italian Cooking’) and is an egg and breadcrumbed fish that is cooked, then the marinade is poured over and it is left for a few hours before serving. This is an impressive dish, but also rich so you can serve it on a simple green salad, and the marinade can double as a salad dressing.

As Mum is gluten free, breadcrumbs are a no-go (except the gluten free version). Instead, we have found that whizzing up gluten free wholegrain oats works well too. I use a little coffee and spice grinder to grind up wholegrain oats into a flour, or nuts and seeds into a meal. I like doing it this way as you only need to have raw whole nuts, seeds or oats in the cupboard and you can grind them up when you need it for cooking and baking.

Ingredients from the cupboard – egg, milk, unsalted butter, raisins, white wine vinegar, wholegrain oats, onion, garlic cloves

Shopping list – white fish fillets, pine nuts, salad greens, beetroot, carrots

kumara, mushroom and baby spinach tacos with spiced almond and pumpkin seed sauce – gluten free and vegan

‘The Kinfolk Table’, by Nathan Williams is more than a recipe book with the gorgeous photos and interesting stories about the individuals who each contribute their favourite recipes. A while ago I made the spiced almond sauce from this book as a last minute addition to some beef brisket tacos and the family loved it! I remember that I altered the recipe slightly but I cannot remember what I did, so this time I will take notes and let you know how it goes.

Ingredients from the cupboard – olive oil, raw almonds, pumpkin seeds, paprika, coriander, lemon, cinnamon, cumin, cayenne pepper, unsalted butter, garlic bulb

Shopping list – kumara, mushrooms, baby spinach, corn tortillas

sumac steak on hummus with roasted pumpkin and red onion with a tahini dressing and za’atar, and a spicy carrot and spinach salad – gluten free

I am borrowing my friends copy of Yatam Ottolenghi’s ‘Jerusalem’ at the moment. I enjoy making the recipes from this cookbook as you are inspired to make up a few salads or side dishes which makes the meal more interesting. Last week Rachel and I made up a delicious feast that included the sumac steak and the pumpkin dish. These were so yummy that I want to make them again! When we made it we had run out of tahini but yoghurt worked well as a replacement in the dressing. I haven’t tried the spicy carrot salad yet, but I hope it adds a fresh kick to the meal.

The recipe for sumac steak on hummus is from ‘Feast Bazaar’, by Barry Vera. Last week we used lamb loins and they were tasty and lean. This time I am using beef so choose your favourite; just coat the meat in sumac before cooking, then serve on the hummus. Before looking through Jerusalem I hadn’t used or seen za’atar. Thankfully, there was a recipe in Feast Bazaar and it was delicious mixture of fresh thyme leaves, sumac, cumin seeds, paprika and salt.

I like to make my own hummus, using a can of chickpeas and a can of cannellini beans as it makes it smoother. Hopefully there is enough left over to pop in your lunch box with vegetable sticks and crackers, or use in a sandwich.

Ingredients from the cupboard – sumac, can of chickpeas, can of cannellini beans, olive oil, unhulled tahini, cumin seeds, paprika, caraway seeds, apple cider vinegar, onion, red onions, garlic cloves

Shopping list – steak, butternut squash, lemons, pine nuts, thyme, carrots, baby spinach,  harissa

portobello mushroom and lentil burgers with cashew cream aioli and a green salad – gluten free and vegan (minus the eggs)

Petite Kitchen is a brilliant blog, and Eleanor Ozich’s ‘My Petite Kitchen Cookbook’ was an instant favourite. I am steadily making my way through the recipes but I have yet to try this one. I did try another of her recipes with the cashew cheese wrapped in eggplant and topped with a rich tomato sauce and ever since I have been wishing eggplants were in season so I can make it again. In the meantime I will try out another recipe with cashew cheese, and luckily the recipe for these burgers are on her blog. Just remember to start soaking the cashew nuts the night before.

Ingredients from the cupboard – olive oil, can of lentils, raw almonds (to grind into a fine meal), onion, garlic cloves, eggs, dijon mustard, raw cashew nuts, apple cider vinegar

Shopping list – salad greens, apple, fresh herbs, portobello mushrooms, lemon

smoked fish cakes in tomato sauce on brown rice with sauté spinach and kale – gluten free

When I looked through Jerusalem and noted all the recipes that I wanted to make, I wasn’t sure about the cod cakes in a tomato sauce purely because when I have fresh fish I like to have it as a fillet. But the picture just looks too damn delicious to miss out on, so I will try it using smoked fish. The cakes also uses a few slices of fresh bread whizzed into crumbs, but I will whizz up wholegrain oats instead to make this gluten free.

I am using a combination of kale and spinach as we have kale in the garden that needs to be eaten, but just use whatever vegetables are a favourite in your household.

Ingredients in the cupboard – wholegrain oats, onions, garlic cloves, cumin, eggs, olive oil, paprika, ground coriander, white wine, can of chopped tomatoes

Shopping list – smoked fish, coriander, red chilli, mint

braised lentils in a rich tomato and preserved lemon sauce on quinoa with steamed beans and broccoli – gluten free and vegan (minus the parmesan cheese)

I think legumes are a brilliant food that can be used in both sweet and savoury dishes. However, Dad is still on the fence so I am hoping that the braised lentil recipe can become a quick, staple vegetarian meal that we all enjoy. It also means I can try the preserved lemons I made up the other week.

This recipe is over on the Petite Kitchen blog, and I will serve it with quinoa and steamed greens to bulk out the meal.

Ingredients in the cupboard – olive oil, onion, garlic cloves, preserved lemon, cans of lentils, cans of chopped tomatoes, parmesan

Shopping list – thyme, basil

beef wellington with a kumara and apple salad

This isn’t something I have made before or even eaten, but I am excited to try! The pastry recipe I’ll be using is from The Londoner, substituting wholegrain spelt flour instead of the bread flour – fingers crossed it works. This means it won’t be a gluten free dish – sorry Mum! In terms of what to have with the beef wellington, I wanted something light to balance out the richness of the pastry and meat. ‘The Kinfolk Table’ has a kumara and apple salad which should do the trick.

Ingredients in the cupboard – butter, wholegrain spelt flour, egg, kumara, olive oil, maple syrup, cinnamon, onion, lemon, garlic clove, honey, apple, walnuts, pumpkin seeds

Shopping list – beef eye fillet, mushrooms, shallots, salad greens, goats cheese

Hope this has helped you to come up with dinner ideas, and I’ll keep you updated with how these meals all turn out.