We take inspiration from Lucy Tweed’s wildly entertaining book Every Night of The Week to whip up a tasty three-course meal.
If you dance to your own tune in the kitchen but are short on fresh ideas, you’ll love the brand-new release from food writer, stylist and Instagram personality Lucy Tweed. Her cookbook Every Night of The Week is both pleasurable and practical; it’s packed with beautiful dishes that are all very doable. Based on recipes from the book, we’ve put together a menu that’s bound to impress; start with ravioli salad, try a fragrant fish curry, and top it all off with decadent coconut meringues. Delish!
This falls very neatly into one of those trick salad categories.
Ingredients | Serves: 4
½ cup (40 g) pangrattato breadcrumbs (see recipe below)
2 tablespoons finely chopped woody herb leaves (oregano, thyme, rosemary)
325 g cheese ravioli
big handful of baby rocket
2 cups (270 g) thinly sliced zucchini (courgette) discs, with flowers if you have them
3 tablespoons marinated goat’s curd or rindless chèvre
baby fist of mint leaves, larger leaves shredded
3 tablespoons vinaigrette (see recipe below)
good fist of grated raw halloumi
freshly ground black pepper
Optional ingredients: Any young fresh herbs or salad leaves are welcome, as is a smattering of frozen baby peas, thawed.
This can’t be classed as a pasta dish, or you’d be very annoyed, but it also loiters dangerously close to the line between salad and ‘Are you crazy? That’s just macaroni and cheese made with vinaigrette, you nut bag.’
It also features my favourite style of cheese to grate: halloumi. RAW!
The best thing about this is you just layer it. Go as many levels up as you want.
It’s a great mid-season dinner but also a perfect put-together lunch that goes particularly well with dappled sunlight and optimism.
Combine the pangrattato with the woody herbs in a saucepan over medium heat until just golden and warmed through. Set aside.
Boil the ravioli until al dente, as per the packet instructions.
Scatter the rocket over a platter.
Layer with half the ravioli.
Top with half the zucchini, half the goat’s curd or chèvre, half the herby crumb and half the mint. Pour over half the dressing.
Top with grated raw halloumi and a good grinding of pepper.
1 cup (60 g) fresh breadcrumbs
2 anchovies, chopped
½ teaspoon chilli flakes
1 cup (100 g) grated parmesan
1 tablespoon rosemary leaves
1 tablespoon olive oil
Method: Combine everything and toast in a frying pan or the oven until crisp and golden. Store in an airtight container in the fridge for up to a week.
½ cup (125 ml) lemon juice
1 garlic clove, peeled and smashed
2 tablespoons dijon mustard
2 teaspoons sugar
2 teaspoons sea salt
½ cup (50 g) grated parmesan
1 cup (250 ml) extra virgin olive oil
Method: combine all ingredients and whisk together.
Ingredients | Serves: 4
3 tablespoons Indian curry paste (see recipe below)
400 g tin crushed tomatoes
1 tablespoon brown sugar
400 ml tin coconut milk
1 tablespoon sea salt
½ cup (50 g) frozen peas
2 handfuls of baby spinach
600 g white fish, skin removed and pin-boned, sliced into 3 cm strips
Optional ingredients: Roti (store-bought or make it fresh, recipe below), rice, sliced green chilli and fried curry leaves
My kids think that Greek yoghurt is akin to ice cream, so it doesn’t take much for us all to have this with ‘ice cream’, and bellies are full.
Fry the curry paste in a large frying pan over medium-high heat for 5 minutes, until aromatic and deeper in colour.
Add the tomatoes and sugar and simmer for 2 minutes.
Pour in the coconut milk and simmer for 3 minutes.
Half-fill the tomato tin with water and swish it about, then add to the pan, along with the salt. Simmer for 15 minutes.
Add the peas and spinach, and bring back to a simmer.
Add the fish and simmer for about 3 minutes until just cooked and tender.
Indian curry paste ingredients
80 g ghee
1 onion, roughly chopped
5 cm knob of ginger, grated
10 fresh curry leaves
1 teaspoon cumin seeds, ground
1 tablespoon ground turmeric
1 teaspoon coriander seeds, ground
1 teaspoon yellow mustard seeds
1 tablespoon tamarind paste
1 teaspoon ground cinnamon
1 tablespoon garam marsala
Method: Blend all the ingredients until smooth. Store in an airtight container in the fridge for a week or freeze in small portions for up to 4 months. Makes about 1 cup (250 g).
3⅓ cups (500 g) self-raising flour
2 cups (520 g) Greek Style yoghurt
3 tablespoons olive oil
1 tablespoon sea salt
Optional ingredients: 1 sachet dried yeast, and the world is your oyster, although I have not actually had this with oysters.
Sift the flour into a bowl, and then combine with all the other ingredients. Add the yeast here, too, if you are after a puffy pizza dough.
Once you’ve created a gluey uneven mess, turn it out onto a floured surface and knead it until it is smooth and even.
Place the dough in an oiled bowl and cover with plastic wrap or a silicone lid. Something airtight. Put it in a warm place to rest for at least 30 minutes so that the glutens in the flour can relax and become one with the yoghurt.
Now roll it out and do WTF you want with it.
You can bake or fry it too!
Hot from the pan, the flatbreads are delicious with a drizzle of oil, extra salt, chilli flakes and some garlic powder.
This may have been described as the best dessert I’ve ever fed someone.
½ cup (125 ml) store-bought salted caramel sauce, warmed
4 large egg whites
150 g castor (superfine) sugar
1 teaspoon cornflour (cornstarch)
25 g shredded coconut
Optional ingredients: toasted shredded coconut
This has all the dessert feels for me.
Crispy, airy, sometimes mildly chewy meringue, dollops of silky sweet, softly sour yoghurt, drizzling slicks of caramel and crunchy crystallised sugared nuts. Oooof.
Preheat the oven to 100°C (200°F). Line two baking trays with baking paper.
To make the meringues, whisk the egg whites in a very clean bowl until stiff peaks form.
Gradually add the sugar, tablespoon by tablespoon, whisking well as you go.
Gently fold in the cornflour and shredded coconut.
Scoop the meringue onto one of the prepared trays in four equal portions. I use a big spoon and aim for a large dollop as the base and a smaller dollop on top. You can push about getting peaks, but given that you will be crushing into the top a bit with yoghurt to serve, you don’t need to be too fussy.
Bake for 1½ hours, then turn off the oven and leave them to cool inside, with the door propped slightly open with a wooden spoon. (I also find leaving them in the oven overnight with door fully closed works for me, but it totally depends on the weather. Sometimes the humidity in Sydney can destroy a fluffy day’s work in a moment.)
Place the macadamias, sugar and vanilla in a frying pan and toast over medium heat, tossing regularly, for 5–6 minutes until golden and crisp.
Pour onto the second lined tray to cool. Don’t worry if the sugar crystallises.
Eat the meringues topped with the coconut vanilla yoghurt, warmed salted caramel and sugared macadamias.
THE BOOK Written by Donna Hay’s right-hand woman, this cookbook is packed with easy shortcuts and encourages the reader to do things their own way. It’s ideal for those who enjoy cooking but sometimes feel bogged down by the daily dinner grind as it includes recipes for every mood. In fact, you’ll find over one hundred delicious and adaptable recipes between the pages, as well as loads of tools and techniques to get you through a full week of meal preparation at a time. As an added bonus, the book is a beauty to look at, expect prettily styled and photographed dishes to keep you inspired.
THE AUTHOR Author of Every Night of The Week Lucy Tweed is also the creator behind the Instagram account of the same name. Here, you’ll find plenty of recipes, especially for people who don’t like hard and fast recipes. Lucy began her career as a food developer and stylist working at Donna Hay magazine. It was here that she learnt about the beauty of simple, fresh food. Since then, she has worked in food styling, menu creation, travel writing and art direction for a number of international brands.