… Creamy Garden Salad
I was so full last night after being at Lisa’s Greek restaurant that I was worried that I wouldn’t be able to eat much today. We had the Meze and they just kept bringing us food. I am cooking two 15 Minute Meals today. One for lunch and one for dinner.
But with no breakfast, by lunchtime I was hungry again.
I was cooking lunch for some friends after church today. There was quite a lot going on with this recipe. But I was relatively confident. Not necessarily confident that I would make the fifteen minutes, not after the last few days. But I was at least confident with the ingredients I was using and the type of cooking I was doing. Like the Chicken Pasta meal, this is a little like one of the recipes I cook from Jamie’s 30 Minute Meals quite a lot.
It all came together quite nicely. The sausages were frying, the base for the sauce was frying away in another pan and the pasta was on the hob in no time at all. This left plenty of time to chop the salad, make the dressing and finish the pasta sauce.
There really wasn’t any stress with this meal but quite a lot of mess.
This meal was great. Lovely pasta. Great salad with a really great sauce that had a nice bit of heat. In part from the rocket in the salad and in part from the English mustard in the dressing.
It was on the table in fourteen minutes and fifteen seconds!
I think I may have gotten my fifteen minute meal mojo back … maybe.
Dinner was followed by a quick pudding of strawberries, raspberries and mascarpone sweated with just a little bit of icing sugar. That was followed by a flat white from my favorite coffee shop. Church. Cooking. Eating with friends. Coffee. A pretty good Sunday so far, I’d say.
After the dishes were done it was time to cook the next one … Butterflied Sardines with Tuscan Bread Salad.
How much: £TBC.
How long: Fourteen minutes and fifteen seconds.
Who with: Peter, Alison, Tom and Maisie.
