Tonight : Spaghetti Bolognese and flapjacks (serve the flapjacks for pudding, not on the side). The bolognese is in the slow cooker and the spaghetti is in a bowl in the fridge. To reheat it, boil a kettle of water and put the water and pasta in a pan until the water comes back to the boil (when it has bubbles on top). Get one of the children to grate some cheese.
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| This is spaghetti bolognese |
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| These are flapjacks |
Saturday : A selection of ready made Chinese dishes from a leading supermarket (not just any old ready-made rubbish).
Sunday : Steak and onion pie from the local farm shop with broccoli and corn on the cob. Hint: The corn is the kind that comes packaged in leaves rather than see-through plastic. Located in the drawers in the fridge.
There are no raw meat products in the kitchen and there are plenty of refined carbs in the larder. Any questions, ask the kids!
There is also one of these:
Spaghetti Bolognese
I made the spaghetti Bolognese by combining a 500g pack of lean mince, a chopped onion, half a chopped red pepper and a crushed clove of garlic in a pan and cooking until the mince was brown, bashing out any lumps along the way. I then added half a tin of chopped tomatoes that had been languishing in the fridge, about a quarter of a tin of kidney beans in chilli sauce (unorthodox, I know, but they needed using up too), a 500g jar of Dolmio original sauce, a third of the Dolmio jar of water and an Oxo cube. I let it come to the boil and tipped it into a slow cooker, where it will cook on high for about 3 hours, before being turned off and neglected for another 6 hours.
Have a lovely weekend everyone!
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