Magic Meal Plan Week 11

TUESDAY

Lemony Miso Salmon – I am completely addicted to this lemon and miso dressing at the moment. So much so that I’ve been making it by the bottle and keeping in the pantry ready to add a zesty freshness to salads, vegetables, fish – whatever I’m cooking really. It’s soo soo good!

If you haven’t used miso paste before, it’s really worth experimenting with. Like soy sauce it adds those super tasty complex savoury (umami) flavours that takes food from OK to absolutely delicious.

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WEDNESDAY

Persian ‘Flavour Explosion’ Eggs – OMG so be prepared for a treat! These sweet and salty ‘Persian’ scrambled eggs truly live up to their name. Talk about a flavour bomb.

I wish I could take credit for the brilliant idea to combine dates, feta and eggs but it was the lovely Diana Henry in her gorgeous book ‘Simple’ who is the brains behind this genius.

Of course if you’re not a fan of sweet things you can always replace the dates with roast pine nuts or pistachios. But it’s worth trying at least once.You could always serve the chopped date on the side and try a tiny bit.

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THURSDAY

Vietnamese Beef Salad – This is one of my go-to dinners when I’m looking for something fast and fresh. I just love the combo of lime juice and fish sauce for bringing boring old steak to life.

I’ve just used salad leaves here but feel free to add in fresh herbs, especially mint and coriander (cilantro).

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FRIDAY

Everyone Happy Cashew Masala – As much as I love coconut milk based curries, sometimes you just want something different.

For those days it’s hard to go past this mild and creamy cashew-based pot of goodness.

I’ve called it ‘everyone happy’ because it’s a really easy recipe to adapt to different dietary requirements. Use all chicken for the omnivores, all chickpeas for the vegetarians. Or serve with steamed or fried rice for the carb lovers.

Garam Masala is an Indian spice blend that’s normally used at the end of cooking. I’ve recently rediscovered it as a chilli-free alternative for curry powder. I then serve Tabasco at the table for my Irishman to get his heat fix, while the rest of us are happy with the mild version.

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SWEET TREAT

The World’s EASIEST Berry Sorbet – I tend to keep a packet of frozen berries in the freezer for when I need a quick dessert. This berry sorbet is wonderfully simple – just whizz the berries with a little sugar in the food processor and there you have it – instant sorbet.

Feel free to use any frozen fruit for this recipe. If you’re in the mood for more of a berry ‘ice cream’, replace the water with a few tablespoons of cream or even coconut cream if you would prefer something vegan.