What are you having for tea tonight in this hot weather?

[AngelPunks]

thai beef salad with fruit for desert

[BellyBelly]

hahaha another spag bol'er here too. cooks quick and guaranteed to please these two... I must buy myself a BBQ, the big one is at BB so should get a small one for home.

[HotI]

corn on the bbq and salads left over from triple J hottest 100 party yesterday.

plus meat on the bbq for the boys.

fruit for dessert. we already had the icy poles.

[feeb]

cold roast chook in rolls for me DH had a salad on side!

Spag bol for next 2 nights, quick easy to cook and re heat!!!

[SugarDust]

The boys and I had pizza as DF is at work and he is having left over frozen devilled snags tonight.

tomorrow night we will prob do cold cuts or a BBQ at my nans as she has a pool same as thursday and friday!

[sazzafrazz]

We had fried rice in the wok. Fast, tasty, cheap, easy and kinda healthy.

Celeste had leftover spinach/ricotta canaloni from last night.

Tomorrow we're probably having crock pot to keep the house cool. Made sure I did the biscuits/scones/cake baking on the weekend before it got too hot.

[Junglemum]

A sunnyboy so far.
Think i might go the fruit salad too or just give the whole thing a miss. Too hot to lift my big butt off the couch!

[NaNa]

Cold Vietnamese glass noodle salad. No cooking involved!
Tomorrow, probably cold Japanese noodle salad! Or gelati, if I can't be bothered cooking noodles, which is quite possible. So, gelati. That's one of the five major food groups, isn't it??

[Sammiejane]

Chicken burgers (homemade) and salad...
Tomorrow is either chicken fillets (marinaded) or pork also marinaded... I will also cook a quiche tomorrow and we will have it cold thursday night after work

[Junglemum]

NaNa- that sounds yum, interested in sharing the recipe?????

[NaNa]

Recipe?? umm... some bean thread noodles soaked in water till they're soft, a handful each of mint, coriander, thai basil and vietnamese mint, some shredded carrot, cucumber, green papaya if you've got it (you never know...), shredded snow peas, sliced spring onions and a dressing of lime juice, a pinch of sugar, soy sauce and sweet chilli sauce. Oh, and a dash of fish sauce if you're not vego. Add a drizzle of toasted sesame oil. Chuck in some crushed roasted peanuts if you've got em. Smoosh it around with your hands and play with it a bit before plonking it in big bowls and slurping. I put some leftover grilled tofu on top, but calamari is good too.
Dont ask me for quantities, I used to be a chef but I NEVER measure anything unless I'm baking.

[Junglemum]

Champ, thanks! That's dinner tomorrow night.

[fionas]

Lamb fillets (cooked in the frying pan for about 5 mins but you could do on the BBQ) with an asparagus, feta, beetroot and avocado salad with a lemon, mint, garlic dressing.

[Astrolady]

44 in Adelaide today, so tonight we are cheating. Cold BBQ chook and salads!!

[Rouge]

Thats not cheating It sounds divine!

We'll be having prawns I think, as last night I had salt & pepper squid salad.

[Olive]

oohhh cai i love salt and pepper squid ..... yum!!

kat cold chook sounds great!!!

were having risotto, its one in the microwave....bad i know but at least i dont need to heat the house!! hope it tastes ok!!


Leek, mushroom & bacon risotto

Preparation Time 15 - 30 minutes

Cooking Time 25 minutes

Ingredients (serves 4)
1 tbs olive oil
1 leek, pale section only, washed, dried, thinly sliced
2 garlic cloves, crushed
3 bacon rashers, rind removed, cut into thin strips
295g (1 1/3 cups) arborio rice
1L (4 cups) salt-reduced chicken stock
300g cup mushrooms, thinly sliced
70g (1 cup) shredded parmesan
100g baby spinach leaves
Fresh thyme sprigs, to serve
Method
Place the oil, leek and garlic in a 3L (12-cup) capacity microwave-safe bowl. Cook, uncovered, on high/800watts/ 100% for 3 minutes or until the leek softens. Add the bacon and cook, uncovered, for 2 minutes or until the bacon softens.
Add the rice and stir until well combined. Add the stock and stir until well combined. Cover with 2 layers of plastic wrap and cook on high/800watts/100% for 5 minutes. Cook, covered, on Medium/500watts/50% for 7 minutes.
Add the mushroom to the rice mixture and stir until well combined. Cover with 2 layers of plastic wrap and cook on medium/500watts/50% for 7 minutes or until the rice is just tender. Add the parmesan and spinach, and stir until well combined. Set aside, covered, for 10-15 minutes or until the liquid is absorbed.
Divide the risotto among serving bowls and top with thyme sprigs to serve.

[sloane]

AJP - that risotto sounds delish!

steak, salad & some sort of potatoes for us i think

[Tiptoes]

BBQ sausages and salad here.. not very exciting but quick and easy!