From Culinary Chaos to Cooking Plan

Before, not having enough time or by lack of energy, I had absolutely no plan for the evening meals. Let's say it was very chaotic and totally disorganised. Shopping for food was almost made on impulse and the fridge would harbour products which would become neglected and then inevitably thrown away. 



This came to a stop with the simple implementation of a weekly plan. It works like creating the menu of the daily specials for the entire week. I find that part exciting: what looks so appetising in the glossy pages of that magazine or book which I want to see on my plate? It's a bit like food porn, it titillates the imagination. It makes you also look forward to particular days in the coming week. 

I have six days to cater for, as the seventh is Sunday Roast and my day of cooking rest when my partner takes the kitchen over.  Heaven forbids if I was dreaming to steal is King of the Perfect Crackling Crown. I must admit his potatoes roasties, or Pomme de Terre Boulangére aren't bad either. 













So six recipes are duly found and a shopping list of ingredients built up. This way, especially if you shop on line, there is less risk to do any impulse buying. You end up getting only what you really need. In our household, it worked out in making a weekly saving compare to our previous grocery bills. So all in all, a weekly plan is an economical plus as well as being a trip for the taste buds.









Seeking simplicity, I select the recipes for the week in one book or magazine or two per week maximum. I found that the advantages of doing so are to give you a nice taster or sample of that particular cookbook which implies either the chef or the concept behind it. In the case of magazines, especially monthly ones, their point of being so seasonal, renders your selection from them just vibrant with vegetables and fruits available that particular month.

After having explained the principle of the weekly cooking plan I use to organise my kitchen let's give you the example of one. 

                                 Weekly Menu (07-12/09/2015)


Monday  (07/09/2015):  'Cheat's Chicken Ramen'   ***
                              from 'Goodfood' Sept 2015, page 50.

Tuesday (08/09/2015):  'Mixed Steak Grill'   ****
                              from 'Feel Good Food Autumn 2015', page 18

Wednesday (09/09/2015):  'Sticky Glazed Chicken Sticks' *****
                              from 'Feel Good Food Autumn 2015', page 30.

Thursday (10/09/2015):  Stir Fry
                              no recipe. using up leftovers.

Friday (11/09/2015): 'Beef Meatballs in Guinness with 
                                   Horseradish Dumplings'    ****
                               from 'Feel Good Food Autumn 2015', page 100.

Saturday (12/09/2015): 'Egg and Bacon Omelette' ****
                               from 'Feel Good Food Autumn 2015', page 27.

Now added at the bottom of the menu, there is the sweet treat and/or some preserves plan for that week. In that week, it was:

                                   'Rustic Apple Tart'  (11/09/2015) *****
                              from 'Feel Good Food Autumn 2015', page 44.

For the sweet treat or preserve plan, there is no day assign to them. I do them when I feel like it during that week and just mark the date of it being made. 

The starring system on the menu is simple at the end of the week, we apply them, my partner and I. Up to 5 stars, no need for explanations, but the 4 and the 5 are the ones which will make a come back in this kitchen.

I design the menu for the following week to be ready by Saturday, our on-line ordering day. All the ingredients are delivered the following day, in time for the new week ahead. To be honest that system of weekly menu works wonders for me. It organised my chaotic kitchen overnight, but also filled it with excitement, we are looking forward to this coming week: A Mary Berry Taster of a menu.  

Let's review the cooking adventure so far...