This week we celebrate the 1st week of summer. And like the previous plan; this meal plan is fully dedicated to eat outdoors. And cook on a grill, bbq or makeshift fire
You only need a few chilli flakes to turn your homemade dish into a hot bowl. So why not soak a few flakes in oil and you have a hot sauce?
This garlic dip sauce is a mix of feta cheese, greek yoghurt, a boiled egg and fresh cut cilantro or parsley
Roma tomatoes leave this amazing juice when they get grilled. That is the perfect salad sauce
Leftover cooked potatoes will turn a simple bouillon stock into a rustic shepherd’s soup.That you can enrich with minced meat, strips of bacon, cooked ham, mussels etc.
Week menu 03 is all about preparing comfort food on a camp site, boat or a holiday home. With less convenience. And lots of nature
Tomatoes are like chameleons. They go with anything. Roma Tomatoes in particular are very versatile. And easier to grill on a BBQ
Broccoli Bucatini is a leftover solution. And the very base is a soup of sautéd chunks of Broccoli, Red Onions and Pine Nuts. Richly Seasoned with Parmesan cheese
Broccoli Pine Nuts Soup is a light soup. That is easy to make on an open fire, bbq or braai
Fuet Pea Risotto is best to eat with fresh peas. But when you do not have fresh peas at hand. Replace them for a courgette, zucchini, or squash