We are still trying to use up the contents of the freezer and the weather here in the UK has been pretty warm so to much cooking has not been high on the agenda. I have a big stash of gluten free bread rolls I got cheap so have been to a large extent been living on salad sandwiches with lots of mustard and cress which I have a really like of currently. I'm waiting on a bunch of seeds to turn up so I can try a whole range of micro salad which is really just the same as mustard and cress just different plants, basically sprouts allowed to grow so they have leaves as well.
This weeks ingredient for the gluten free menu swap was picked by Celiacs in the House and is cabbage. I must admit we mostly eat cabbage in the winter but I do like it cut up thin and fried with a bit of sugar in other words what Chinese takeaways here call crispy fried seaweed ! The recipe she has posted sounds very good as well and I may have to try more things like stuffed cabbage it sounds like a good plan to me.
menu
Monday - roast chicken with boiled new potatoes direct from the allotment (the potatoes not the chicken, we haven't started keeping chickens yet though I would like to.)
Tuesday - Rice or pasta with chicken from Monday.
Wednesday - Hotdog sausages stuffed with cheese and wrapped in bacon served with creamed savoy cabbage from the IKEA a recipe a day cook book.
Thursday -see what is left to eat up and base something on that.
Friday - Tomato and Eggs.
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Esther
ReplyDeleteLove the potatoes, not the chickens bit. I'd love to keep chickens one day, too. We'll just have to make do with the potatoes my eldest planted. 5 varieties. A bumper crop in our future. Thanks for joining the GF Menu Swap this week at my place.