It's that time of year. Jewish life becomes very intense, the meals planned and eaten numerous. The risk is that you can cook and cook and overwhelm people with way too much food they do not really want.
Planning this coming week was not was not easy but it all feels so much more do-able now I know what I am doing. So with no further ado...
Rosh Hashannah First Night
Vegetable Soup-Chop and boil and make enough for 2 nights-simples.
Spelt Challah-for the delicate stomachs in my family
Eggplant casserole-An old favourite that my daughter thinks tastes great but looks like vomit.
Red cabbage coleslaw-The cranberries make this
Mixed roast vegetables
Courgettes and tomatoes
Rosh Hashannah Second Night
Vegetable Soup
Spelt Challah
Spinach Risotto Pie
Grilled Baby Vegetables
Avocado with pesto and mixed leaves
Shabbat
Challah-back to wheat flour!
Tomato and roast pepper soup
Spinach Lasagne
Feta with sundried tomatoes and rocket
Sweet potato roasted with sage and rosemary-I cannot stress enough how glad I am that I have grown herbs
Lemon Meringue Pie-easy easy NZ recipe
The rest of the week
Quorn sausage pie-with baked beans. Slob comfort food
Baked mixed vegetable casserole
Risotto wit peas and basil.
No comments:
Post a Comment