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7 days, 7 delicious dinners



Are you tired of making the same meals every week, either because you don't have time to cook anything more interesting, or because you don't have the energy to plan ahead? Here's a week's worth of dinners that will tempt your whole family's tastebuds. Shop once and eat dinner for the whole week - with leftovers!

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Sunday
Hearty Caesar salad
Serves 4

Salad dressing
2 cloves of garlic
2 egg yolks
40ml (4 tbsp) lemon juice
2 anchovy fillets in oil
1 tsp wholegrain mustard
Salt and freshly ground black pepper
250ml (1 cup) olive oil
40g (4 tbsp) grated parmesan cheese

1.  Drain the anchovies and reserve the oil.
2.  Place the garlic, egg yolks, lemon juice, anchovies, mustard, salt and pepper into a food processor and blend well. As the mixture is blending, add the olive oil and anchovy oil slowly and in a thin stream, so that the dressing coagulates. If the oil is added too quickly, the dressing will separate, so take care to add it very slowly and in a thin stream.
3.  After the oil has been added, you may find that the dressing is a bit thick, so add a teaspoon of warm water and continue to blend. Add more water, a teaspoonful at a time, of necessary.
4.  After the dressing has been blended to an appealing consistency, remove the dressing from the food processor and place into a small bowl or pitcher. Add the parmesan and stir gently to combine. Season with additional salt and pepper if needed. Set aside while you make the salad.

 

Caesar salad
4 slices stale bread
Olive oil
Salt and freshly ground black pepper
200g streaky bacon
1 red onion
1 cos lettuce
8 anchovy fillets, roughly chopped
100g (1/4 cup) shaved parmesan cheese
50ml (41/2 tbsp) white vinegar
4 eggs

1.  Preheat the oven to 120°C. Chop the bread into croutons, about 1-2cm squared.
2.  In a small bowl, mix the olive oil, salt and pepper, then add the croutons and toss lightly to coat. Remove to an oven tray. Place the croutons in the preheated oven and bake until crispy. Remove from oven and set aside.
3.  Lay the bacon rashers flat on another baking tray. Turn the oven to the grill setting and cook the bacon until crispy. Remove from the oven and chop into small pieces.
4.  Slice the red onion as thinly as you can. Wash the cos lettuce, dry well, then cut into chunky pieces.
5.  Place the lettuce, onion, anchovies, parmesan cheese, croutons, and bacon in a large bowl. Add a good amount of the salad dressing. Mix the salad thoroughly with your hands, then remove to a serving bowl. Set aside.
6.  Bring a large pot of water to the boil, then turn the heat down to just under boiling temperature (about 98°C). Add the vinegar and, using a large spoon, swirl the water around to mix. Gently break one of the eggs into the water to poach. Leave the egg in the water for about one to one-and-a-half minutes, until the white of the egg is cooked and the yolk is still soft. Remove with a slotted spoon. Repeat with remaining eggs.
7.  Place all of the poached eggs on top of the salad, then serve with extra dressing.

 

 



  




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