week menu 04

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

chilli flakes hot sauce

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?

a feisty fresh dip sauce

This garlic dip sauce is a mix of feta cheese, greek yoghurt, a boiled egg and fresh cut cilantro or parsley

leftover grilled tomatoes salad

Roma tomatoes leave this amazing juice when they get grilled. That is the perfect salad sauce

leftover cooked potato soup

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.

outdoor edition

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

Grilled Roma Tomatoes (BBQ version)

Tomatoes are like chameleons. They go with anything. Roma Tomatoes in particular are very versatile. And easier to grill on a BBQ

Broccoli Bucatini (BBQ version)

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 (BBQ version)

Broccoli Pine Nuts Soup is a light soup. That is easy to make on an open fire, bbq or braai

Fuet Pea risotto (BBQ version)

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