Menu plan – 18 August 2020

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!

  • 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)

Hope you have a terrific Tuesday! And remember to K.I.S.S. – Keep It Simple, Sweetie!

Need more inspiration? See my recipes and crafts playlist

My recipes and crafts playlist