Breakfast - Pauls bread reheated in the oven with jam, marmalade and coffee.
Lunch - Pauls bread spread with goats cheese and layered with leftover lamb and served with Jax salad leftovers.
Dinner - Angel hair pasta made with the left over prawns and Jeffs smoked trout and a bottle of Claudes passata. Here is the recipe;
garlic
white wine
Claudes pasta sauce
tomato paste
lemon zest
fresh oregano
cooked prawns & smoked trout
Saute chopped garlic in olive oil, add a dash of white wine and Claude homemade tomate sauce. Add a couple of teaspoons of tomato paste and reduce. Cook angel hair for 1 minute and add to sauce and cook for a further minute. Add fresh oregano and lemon zest, flake over the trout, toss thorugh the prawns. garnish with some parsley.
We served it with some left over white wine - love leftovers!!!
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