Food Rota

[nopseud]

Whoops! Thank you stellamira for pointing out that I never actually put up a meal schedule! This is my suggestion:

Fri - Pies
Sat - msktrnanny (grilled cheese sandwiches) and stellamira (something non-cheesy -- the causa sounds A+ delish).
Sun - Christmas in June. Everyone cooks All The Food.
Mon - Afternoon tea. (I assume that people will probably not have room for a large dinner, and there will be plenty of leftovers from Sunday.)
Tues - turlough (mango chicken).
Weds - chalcopyrite (spaghetti).
Thurs - Further eating up of leftovers.

Speaking of food, there is a Farmer's Market in Bath on Saturday, which I'm planning to visit. There are some tasty-looking producers there, including JC's Kitchen.

Comments

[turlough]

I definitely want to visit the Farmer's Market! The one thing I really miss from living in a big city was the range of fresh produce available.

[stellamira]

I'm arriving late afternoon on Saturday. I don't mind cooking then, but I'll probably send you a shopping list of things I need for it. And, depending on when people want to eat, you might have to start cooking the potatoes before I'm there.

[nopseud]

No problem! Send me a shopping list and instructions for the potatoes and I'll get it done.

[stellamira]

The recipe for the mashed potatoes is for 4 people, the recipes for the filling are also for 4 people respectively. So depending on how many people need to be fed, you'll have to adjust the quantities.
(So of we want to feed 8 people and have one vegetarian and one with tuna, double the recipe for the mashed potatoes but keep the ones for the fillings. Uh, if that makes sense.)

For the mashed potatoes:
1 - 1.5 kg potatoes (recipes vary, so maybe go with what's available or if generating more leftovers is ok), the ones you'd use for mashed potatoes
1 - 2 limes
sunflower or any other kind of oil
salt

For a vegetarian filling: (Veggies will be diced and cooked, so if pre-diced and/or pre-cooked is more convenient, feel free.)
3 large carrots
2 large beetroots
150 g peas
150 g mayonnaise
some plain yoghurt

For a tuna filling:
3 cans tuna (Those seem to be available with added spring water, brine or sunflower oil. I have no idea what the difference in taste is between the first two, but do not get the ones with oil)
2 onions, preferably red
100 g mayonnaise
some plain yoghurt

For garnish:
some hard-boiled eggs
2 - 3 avocados, only if they're ready to eat, i.e. reasonably soft
1 bell pepper
some parsley


I realized that although we usually prepared it fresh in Peru, I have made it with stone-cold mashed potatoes with no problem whatsoever, so you can cook the potatoes at any point during the day, mash them and just leave them to cool. Also boil some eggs.

[nopseud]

Excellent. I'll make sure we get those tomorrow.