On week 3, I cooked:
Best stir-fry sauce ever: I used tamari instead of coconut aminos (hence the darker colour of mine compared to the book’s photo). I used it to coat a batch of stir-fried pork and steamed vegetables and liked it as much as the first time I tried it, a long time ago.
Meatza pie: This meatza was great! It uses the same spice mix I made for the Italian sausage and eggplant strata on week 1. This was one of my favourite recipes of the batch, a bit different to Pete Evans’ but equally tasty. We ate it with a super simple salad of mixed leaves dressed with olive oil and lime juice.
Scotch eggs: I tried this recipe when I first bought the book but had forgotten how good it was. I made the original (basic) recipe instead of one of the multiple variations, and it was amazing! Can’t wait to try other flavours.
Roni’s creamy cucumbers: I made this recipe to finish up the batch of olive oil mayo I made last week. The salad was good but the raw onions and garlic can be a bit strong, so watch out if you don’t have access to a toothbrush. We paired it with rump steaks cooked medium-rare. Low-carb and yum.