Saturday - Crab Linguine
I love Crab, I have done since I was quite little and you could often find me in Cromer buying Fresh Crabs caught that morning with my Grandparents.
I've planned on only adding a little crab to the dish because it's just introducing everyone else to Crab, but it'll have garlic, onion and possibly tomatoes and a tiny amount of chilli.
Sunday - Soy Glazed Salmon
Daddy is really looking forward to this
When I make this, I mix Soy Sauce, Brown Sugar, Lemon Juice and a little honey together and then glaze the fish before baking in the oven, occasionally basting the Salmon.
We'll serve it with plenty of veg and new potatoes.
Meatless Monday - Chinese New Year Feast
I was going to make a Quiche tonight, but I remembered that tonight is Chinese New Year. Top Ender had a celebration at Guides a few nights ago and Big Boy has been learning about this Festival at School, so I decided to join in.
We'll be having Vegetable Spring Rolls (they look like gold bars so are thought to bring wealth for the coming year), Pineapple Fried Rice (I'm sure Pineapple is considered lucky by the Chinese!) and I'm going to attempt to make some Jelly Fish for pudding... Wish me luck on that one.
Tuesday - Halibut with Mushroom Sauce
I'm going to serve this with Sweet Potatoes and I'm really excited about it.
Wednesday - Bacon wrapped Monk Fish
Have you ever had Monk Fish? I think I have had it once before and it was wrapped in bacon.
I had it served with Asparagus, but I'm the only one who likes Asparagus so I'm going to serve it with Asparagus AND Spinach.
Thursday - Sardines on Toast
A quick and simple meal and one I had a few times with my Mum when I was younger and even now, will still grab when I'm feeling nostalgic.
Hopefully everyone else will like it!
Friday - Garlic Mussels
Daddy and I LOVE Mussels. We just don't eat them all that often because of the Children not being that keen.
I'm planning on serving this with Cheesy Garlic Bread and probably some hand cut thick fries to stop the Children complaining!
So that's what we're eating this week. What about you?