Food

Bok Choy

It was a much better sleep last night (thank you:), no wake up calls I'm happy to say. There were no late night meeting arrangements between the girls thankfully.  On the holidays I think a 'sleep over' might be in order for the two of them since they enjoy hanging out at all times of day!

Today was catch up day.  I headed out to do the shopping, after school reading, for this weeks menu ingredients.  We're having
* Organic Sausages with tomato and onion gravy and vegetables
* Soba noodles with broccoli, chick peas, peas and peanut sauce
* Roast vegetable pasta gratin
* Potato and bacon (nitrate free) soup with bread
* Honey lemon chicken
* Soft tacos

* Sneaky Vegetable Muffins
* Spiced Chocolate Anzac Biscuits

I was asked to share some salad recipes from our spread on Father's day so here are a couple for you.  My husband was the salad chooser and decided to have something a little different. The first was Rare Roast Beef with Moroccan Salad.
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, crushed
2 cups fresh flat-leaf parsley leaves
¼ cup fresh mint leaves, roughly chopped
½ small red onion, finely chopped (he omitted this for me, I don't like raw onion much)
2 large tomatoes, deseeded, chopped
400g can chickpeas, drained, rinsed
200g sliced rare roast beef

1. Place lemon juice, oil and garlic in a screw-top jar.  Season with salt and pepper.  Secure lid.  Shake to combine.
2. Combine parsley, mint, onion, tomato and chickpeas in a bowl.  Add lemon juice mixture.  Toss to combine.  Serve with roast beef. (We had our beef and salad separate so people could choose what they wanted to eat)

And an all time favourite recipe, Egg Salad.  We doubled this and it still went quickly.
6 boiled eggs cut into quarters
⅔ cup of mayonnaise
3 tablespoons of cream
½ to 1 tablespoon of curry powder (we added much less it just depends on your taste)
Salt and pepper
parsley

1. Cut eggs into quarters and add to bowl.
2. Place the next 4 ingredients into a small bowl and mix.  Add to the eggs and combine.  Sprinkle with parsley.

Enjoy♥