A U.K. menu

Dot and Dave are British. What to cook when they come over for dinner? Here’s what worked for us.


Hot Mushroom Dip, anonymous, from Good Life Fitness

Asparagus Tart, modified based on combining Gordon Ramsay World Kitchen  and

James Martin at 


Potato Scones from


Cheese (Gruyère & Zamojsky Smoked) & Crackers


Prime Rib of Beef au Jus with Yorkshire Pudding from page 123, from Mom, With Love, Kay Spicer, Doubleday Canada Limited, Toronto, 1990


Cauliflower & Potato Bake from


Roasted Parsnips & Carrots, courtesy of Ina Garten:


Corn on the Cob


Apple Charlotte, Gordon Ramsay World Kitchen

It was a great party and I learned a few things.

Dave taught us to make Shandy, a simple summer drink to get the party going:

Fill a glass half full of beer (lighter beer works better).

Fill the rest with Lemonade.

You can also use Ginger Ale or 7-Up.

Potato Scones are actually from Scotland.

Bread puddings are so prevalent since, during tough times, it was served at the beginning of the meal to fill up on something less expensive.

Crème Fraiche should be prepared two days before to thicken properly.


Dinners for Days 49 to 54

Dinners for Day 49 to 54

49 Cod Picatta at


50 Speedy Lentil & Bean Casserole from Lighthearted page 172 and
Braised Cabbage with Dill from Joy of Cooking page 355

51 Grilled Salmon Steaks at



52 Two-Mushroom Barley Soup by The Canadian Living Test Kitchen at


This recipe is so delicious it’s in Marg’s Best file. It calls for some dried mushrooms, but I ignore this and add a few more button mushrooms. It is not a quick recipe since it cooks for almost 2 hours!

53 Tilapia w/Asparagus, Cherry Tomatoes, Yellow Peppers from Michael’s Back Door

This is from Marg’s “Best” file. This time we replaced the asparagus with broccoli.

54 Todd’s Chicken and Corn Enchiladas at


Red Snapper, Vegetables & Pesto Packets

The source of this recipe is “Dr. Atkins New Diet Revolution” and “Atkins for Life”. Lots of veggies including asparagus, yellow squash, green onions and red bell pepper form the base for the snapper which is then enclosed in aluminum foil packets and baked at 425 F. … very tasty! I used butternut squash and slivered almonds instead of yellow squash and pine nuts.


½ cup              pesto

1 tbsp             lemon juice

1 tbsp             extra virgin olive oil

½ tsp               salt

4                      red snapper fillets (6 ounces each)

12                    asparagus spears, cut into 2 – inch pieces

2                      small yellow squash, thinly sliced on diagonal

4                      green onions, thinly sliced on diagonal

1                      small red bell pepper, cut into thin strips

2 tbsp             pine nuts


Heat oven to 425 F.

Combine pesto, lemon juice, olive oil and salt in a large bowl.

Gently spread half the mixture on fish.

Toss vegetables with remaining mixture to coat.

Cut four 12 – inch by 12 – inch squares of heavy-duty aluminum foil.

Fold each square in half and then open again

Distribute vegetables evenly over one side of each square, leaving a 1 – inch border.

Lay one fillet on top of each.

Sprinkle with pine nuts.

Seal and crimp edges to make packets.

Transfer packets to a baking sheet.

Bake for 25 minutes.

Open packets directly on dinner plates.

Linguine with Asparagus & Red Peppers

It’s a veggie day and the fridge is bursting with asparagus and sweet peppers. I know one of my favourite books will come to the rescue. Check out page 150 of Lighthearted Everyday Cooking by Anne Lindsay. This book was published in 1991 and I’ve relied on it for a long time.