How are you doing with meals during the hot weather?

I've just finished a mixed grill with a pork steak, small sirloin steak, sausage, baked potato and peas/carrots/sweetcorn. It was lovely if I do say so myself.

I’m not hungry either. I’m living on sandwiches. DH on the other hand has had steak pie chips and peas.

We're eating almost as normal. Big breakfast before it gets hot. Decent meal at lunchtime/mid-afternoon (today was fish pie and green beans) followed by strawberries and cream.

The only difference is having some snacks like watermelon and feta, or a watermelon and strawberry smoothie to keep water intake up.

AmberGran

We're eating almost as normal. Big breakfast before it gets hot. Decent meal at lunchtime/mid-afternoon (today was fish pie and green beans) followed by strawberries and cream.

The only difference is having some snacks like watermelon and feta, or a watermelon and strawberry smoothie to keep water intake up.

A bit the same here.Both me and DP still have to go to work so do get hungry.
A ready meal bulked out with some salad or veg makes an easy meal too.

This long hot period covered the whole time we were moving. A fairly complicated move with stuff going to store, stuff coming to our temporary home with DD and stuff into local storage to enable us to camp in our new home while we do work on it.

As a result we have been constantly on the move between our previous home, store rooms and DDs house and we have been subsisting almost entirely on ready made food, bought sandwiches, salads and ready meals. We are currently on a short break in France - eating out in retaurants.

I cannot wait to get home on Sunday so that I can get back to home cooking. while the hot weather continues it will be light food: fish, chicken, new potatoes, summer vegetables and summer fruit.

I had intended to make a fish curry, husband said "surely you don't want to cook, what's in the fridge we can eat?" Luckily Scotch eggs, mango chutney, cherry tomatoes,avocado, cucumber, brie, all of which didn't really go together, never mind! Followed with some chopped fresh fruit, orange, apple nectarine, banana, strawberries and black grapes with cream. Sitting on the patio enjoying the cool of the evening, it's really nice not feeling overly hot now. I'm contemplating whether to have a glass of wine. I must admit cooking seems a complete chore in this weather.

I just cook my usual meals...

I had a little laugh to-day when I produced the Scottish staple food of mince tatties and mealy pudding to-day . Despite the heat it was lovely .

We eat more salads in the summer, gorgeous fesh fruit and vegetables. However, we eat salads regularly, apart from summer meals.

Easy summer meal from yesterday.

Roasted Cauliflower Bowl with Tzatziki & Crispy Lentils
▢¼ tsp (0.8 g) ground turmeric
▢½ tsp (1 g) ground cumin
▢½ tsp (1 g) ground coriander
▢¼ tsp (0.5 g) chili powder
▢½ large (450 g) cauliflower - chopped into florets
▢4 tsp (20 ml) olive oil - divided
▢10.5 oz (300 g) raw beetroot - peeled and cubed
▢2 cups (400 g) cooked brown lentils
▢2 tbsp (15 g) pistachios
▢sea salt flakes - to taste
▢freshly cracked black pepper - to taste

Tzatziki
▢1 small cucumbers
▢1 cup (240 ml) thick dairy-free yogurt - I used soy
▢¼ cup (12 g) fresh dill - finely chopped
▢1 clove garlic - minced
▢2 tbsp (30 ml) lemon juice

Instructions
Preheat the oven to 400°F (200°C) fan-forced mode.

Combine the spices: mix together the turmeric, cumin, coriander, chili powder, and a pinch of salt.
Roast the vegetables: Combine the cauliflower with 1 tsp olive oil and the spices. Transfer to a large baking tray, lined with baking paper.
Combine the beetroot with 1 tsp of olive oil and a pinch of salt. Add to the baking tray along with the cauliflower.
Bake on the middle rack of the oven for 30 minutes.
Prepare the lentils: To a baking tray lined with baking paper, add the lentils, a pinch of salt, and 2 tsp of olive oil. Spread the lentils across the tray, and bake on the top rack of the oven for 25 to 30 minutes, until crispy. Rotate the tray halfway for even baking, and monitor the lentils at the 25-minute mark to avoid burning.

Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic, and lemon juice, and season with salt and pepper to taste. Keep in the fridge until ready to serve

Assemble: Layer the tzatziki, cauliflower, beetroot, lentils, and some chopped pistachios. Adjust salt & pepper to taste and enjoy!

We are eating pretty much the same foods as usual. DH needs to build himself up after surgery and I’ve lost a bit of weight lately due to stress. I don’t see the need to make huge changes because of the weather and I’m not fond of endless salads.

Not using the Oven much, sure I'm saving money on the Gas bill.

Because I never know how I am going to be healthwise each day my meals are the same all year round porridge for breakfast, homemade soup which I cook enough for 6 lunches and store in the fridge and so sort of stew ,pasta bake or lasagne again for 6 dinners stored in the fridge. No matter how hot it gets my meals are the same . But it's how my life works .

One night we had prawns, hard boiled egg, new potatoes, tomatoes, cucumber, spring onions, lettuce, courgettes, avocados.

Plus salad cream.

Norah

We eat more salads in the summer, gorgeous fesh fruit and vegetables. However, we eat salads regularly, apart from summer meals.

Easy summer meal from yesterday.

Roasted Cauliflower Bowl with Tzatziki & Crispy Lentils
▢¼ tsp (0.8 g) ground turmeric
▢½ tsp (1 g) ground cumin
▢½ tsp (1 g) ground coriander
▢¼ tsp (0.5 g) chili powder
▢½ large (450 g) cauliflower - chopped into florets
▢4 tsp (20 ml) olive oil - divided
▢10.5 oz (300 g) raw beetroot - peeled and cubed
▢2 cups (400 g) cooked brown lentils
▢2 tbsp (15 g) pistachios
▢sea salt flakes - to taste
▢freshly cracked black pepper - to taste

Tzatziki
▢1 small cucumbers
▢1 cup (240 ml) thick dairy-free yogurt - I used soy
▢¼ cup (12 g) fresh dill - finely chopped
▢1 clove garlic - minced
▢2 tbsp (30 ml) lemon juice

Instructions
Preheat the oven to 400°F (200°C) fan-forced mode.

Combine the spices: mix together the turmeric, cumin, coriander, chili powder, and a pinch of salt.
Roast the vegetables: Combine the cauliflower with 1 tsp olive oil and the spices. Transfer to a large baking tray, lined with baking paper.
Combine the beetroot with 1 tsp of olive oil and a pinch of salt. Add to the baking tray along with the cauliflower.
Bake on the middle rack of the oven for 30 minutes.
Prepare the lentils: To a baking tray lined with baking paper, add the lentils, a pinch of salt, and 2 tsp of olive oil. Spread the lentils across the tray, and bake on the top rack of the oven for 25 to 30 minutes, until crispy. Rotate the tray halfway for even baking, and monitor the lentils at the 25-minute mark to avoid burning.

Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic, and lemon juice, and season with salt and pepper to taste. Keep in the fridge until ready to serve

Assemble: Layer the tzatziki, cauliflower, beetroot, lentils, and some chopped pistachios. Adjust salt & pepper to taste and enjoy!

Clearly I'm very lazy.

An easy meal for me is something with about 5 ingredients.

16 ingredients and easy meal shouldn't be in the same sentence.

ferry23

Norah

We eat more salads in the summer, gorgeous fesh fruit and vegetables. However, we eat salads regularly, apart from summer meals.

Easy summer meal from yesterday.

Roasted Cauliflower Bowl with Tzatziki & Crispy Lentils
▢¼ tsp (0.8 g) ground turmeric
▢½ tsp (1 g) ground cumin
▢½ tsp (1 g) ground coriander
▢¼ tsp (0.5 g) chili powder
▢½ large (450 g) cauliflower - chopped into florets
▢4 tsp (20 ml) olive oil - divided
▢10.5 oz (300 g) raw beetroot - peeled and cubed
▢2 cups (400 g) cooked brown lentils
▢2 tbsp (15 g) pistachios
▢sea salt flakes - to taste
▢freshly cracked black pepper - to taste

Tzatziki
▢1 small cucumbers
▢1 cup (240 ml) thick dairy-free yogurt - I used soy
▢¼ cup (12 g) fresh dill - finely chopped
▢1 clove garlic - minced
▢2 tbsp (30 ml) lemon juice

Instructions
Preheat the oven to 400°F (200°C) fan-forced mode.

Combine the spices: mix together the turmeric, cumin, coriander, chili powder, and a pinch of salt.
Roast the vegetables: Combine the cauliflower with 1 tsp olive oil and the spices. Transfer to a large baking tray, lined with baking paper.
Combine the beetroot with 1 tsp of olive oil and a pinch of salt. Add to the baking tray along with the cauliflower.
Bake on the middle rack of the oven for 30 minutes.
Prepare the lentils: To a baking tray lined with baking paper, add the lentils, a pinch of salt, and 2 tsp of olive oil. Spread the lentils across the tray, and bake on the top rack of the oven for 25 to 30 minutes, until crispy. Rotate the tray halfway for even baking, and monitor the lentils at the 25-minute mark to avoid burning.

Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic, and lemon juice, and season with salt and pepper to taste. Keep in the fridge until ready to serve

Assemble: Layer the tzatziki, cauliflower, beetroot, lentils, and some chopped pistachios. Adjust salt & pepper to taste and enjoy!

Clearly I'm very lazy.

An easy meal for me is something with about 5 ingredients.

16 ingredients and easy meal shouldn't be in the same sentence.

Totally agree……..I’d be asleep before I was half way down the list 😴😴😴😴

Last night: DH the half of his sandwich left from lunch. Me: currant bun. Both thoroughly enjoyed.

Astitchintime

ferry23

Norah

We eat more salads in the summer, gorgeous fesh fruit and vegetables. However, we eat salads regularly, apart from summer meals.

Easy summer meal from yesterday.

Roasted Cauliflower Bowl with Tzatziki & Crispy Lentils
▢¼ tsp (0.8 g) ground turmeric
▢½ tsp (1 g) ground cumin
▢½ tsp (1 g) ground coriander
▢¼ tsp (0.5 g) chili powder
▢½ large (450 g) cauliflower - chopped into florets
▢4 tsp (20 ml) olive oil - divided
▢10.5 oz (300 g) raw beetroot - peeled and cubed
▢2 cups (400 g) cooked brown lentils
▢2 tbsp (15 g) pistachios
▢sea salt flakes - to taste
▢freshly cracked black pepper - to taste

Tzatziki
▢1 small cucumbers
▢1 cup (240 ml) thick dairy-free yogurt - I used soy
▢¼ cup (12 g) fresh dill - finely chopped
▢1 clove garlic - minced
▢2 tbsp (30 ml) lemon juice

Instructions
Preheat the oven to 400°F (200°C) fan-forced mode.

Combine the spices: mix together the turmeric, cumin, coriander, chili powder, and a pinch of salt.
Roast the vegetables: Combine the cauliflower with 1 tsp olive oil and the spices. Transfer to a large baking tray, lined with baking paper.
Combine the beetroot with 1 tsp of olive oil and a pinch of salt. Add to the baking tray along with the cauliflower.
Bake on the middle rack of the oven for 30 minutes.
Prepare the lentils: To a baking tray lined with baking paper, add the lentils, a pinch of salt, and 2 tsp of olive oil. Spread the lentils across the tray, and bake on the top rack of the oven for 25 to 30 minutes, until crispy. Rotate the tray halfway for even baking, and monitor the lentils at the 25-minute mark to avoid burning.

Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic, and lemon juice, and season with salt and pepper to taste. Keep in the fridge until ready to serve

Assemble: Layer the tzatziki, cauliflower, beetroot, lentils, and some chopped pistachios. Adjust salt & pepper to taste and enjoy!

Clearly I'm very lazy.

An easy meal for me is something with about 5 ingredients.

16 ingredients and easy meal shouldn't be in the same sentence.

Totally agree……..I’d be asleep before I was half way down the list 😴😴😴😴

Thank you norah for taking the time to post that recipe, it looks delicious

Today’s evening meal will be smoked haddock with spinach and a poached egg, because Sainsbury’s delivered that instead of hake fillet, which was going towards a Mediterranean dish😄

Our meals are not hugely different, though we’re having more salad/potato salad, and things that preferably don’t need the oven on for a long time.

We've been on holiday, so I didn't need to cook.
Yesterday we had pan fried lemon sole with new potatoes and crushed minted peas. Dessert was a cake from M&S.
Today youngest grandson is coming to visit. I'm planning on pizzas cooked in our outdoor oven. I think he will enjoy making his own. I will have to go and make the dough shortly, but in this heat it won't take long to rise.

Stupidly bought some chicken thighs and some pork steaks. Going to have to cook or freeze but DH likes” proper “food not salad. Sigh.

Defrosting two chicken kebabs and two burgers, bbq for two this evening with salad.

Tonight will be a small roast chicken and garlic bread, both cooked in the air fryer, in well under an hour with a big salad of anything I can find in the fridge.
If it is still really hot I'll plug in an extension lead and put the air fryer on a table outside the kitchen window. I have been known to do the same with the slow cooker.

I’m having a ‘use up’ from my fridge and freezer so lunch is a ‘nourish bowl’ of tuna mayo, sweetcorn, cubes of fried haloumi, salad leaves and sugar snap peas.
Goodness knows what dinner will be. 😂

Just did some jackets on the barbecue for lunch.