Menu plan – 18 August 2020 – Diane in Denmark

What’s for dinner this week at Casa Copenhagen? Mostly tried and trusted family favourites – I can make these recipes blindfolded – plus we are trying a new recipe for Pad Thai, woo hoo! Always exciting to try something new. As always, if I don’t specify vegetables below, we usually serve a salad or a platter of raw fresh vegetables (cherry tomatoes, cucumber slices, cauliflower florets, etc) on the side of all our dinners. Remember when menu planning to check your pantry, fridge and freezer to see what you have in hand before you add to the stockpile. Let’s use what we already have and save money!

Fresh prawns with a dollop of mayo and squeeze of lemon juice, tomato/basil on the side

Vegetarian (three-bean and sweet potato) chili made in my Instant pot (on slow cooker function) then finished off on pressure function to cook the rice (using the Pot in Pot method)
all-in-one traybake meal: roasted ratatouille (chopped aubergine, courgette, red pepper, tomatoes, onion, garlic, basil, olive oil) and roasted chicken thighs, served with crusty bread to mop up all the juices
a homemade quiche (I use shopbought ready-rolled pastry, and keep them in the freezer), the filling will be tuna, sweetcorn and cheese, served with cold potato salad and cold, pickled beetroot
an old family favourite, Svensk Pølsegryde “Swedish Sausage Stew” (my video showing how I make it is here), served with quinoa or bulgur
trying out a new Pad Thai recipe (wok-fried noodles with chicken, egg, beansprouts, peanuts, lime…)
grilled steak salad with béarnaise sauce and crispy fried onions
one day of the week is usually leftovers, a frittata/quiche made with any veggies which need using up, or Danish smørrebrød (rye bread open sandwiches with various toppings)