T-bones on BBQ with veges, sour cream and chili sauce on Saturday.
Sunday lunch- vege fritters
Batter..flour, baking pdr, salt and pepper, Moroccan seasoning, garam marsala
Topping.. red onion, shallots, mushrooms, capsicum, corn, grated cheese.
Put spoonful of batter in frypan with a little oil,
sprinkle topping over, turn over, drain on paper towel
Vegetable fettucine was dinner on Sunday night.
Monday we had pizza
Dinner on Tuesday was Hawaiian chicken
Beef tajine on Wednesday
Roasted chicken cutlets with Mediterranean veges on Thursday
Blue-eyed cod- fresh from the local fish man (In town every Friday morning)with baked jacket potatoes, salad and sour cream
