Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2020. Every year an additional week’s menu, with the links to the individual recipes, is added.

For music to listen to while cooking in August, follow this link.

For food in season in August, follow this link.

 

You might also be interested in these posts:

 


Week’s menu for August No 1

recipes and menus for August

 

An August Midnight

A shaded lamp and a waving blind
And the beat of a clock from a distant floor
On this scene enter – winged, horned, and spined –
A longlegs, a moth, and a Dumbledore;
While ‘mid my page there idly stands
A sleepy fly, that rubs its hands

Thus meet we five, in this still place,
At this point of time, at this point in space
– My guests parade my new-penned ink,
Or bang as the lamp-glass, whirl, and sink.
“God’s humblest, they!” I muse. Yet why?
They know Earth-secrets that know not I

-Thomas Hardy

 

… and you could munch a few flapjacks whilst burning the midnight oil. Here are some other recipes for August also.

 

Saturday lunch:

OR

  • Šaltibarščiai – a Lithuanian cold soup with a shocking, smack-you-in-the-face pink hue

AND

 

Sunday evening pasta:

 

Monday evening chicken:

OR

 

Tuesday evening:

  • leftovers or night out!

 

Wednesday evening meat:

 

Thursday evening dinner party:

OR

  • Pudding: tangy raspberry French pud

 

Thank God it’s Friday drink:

WITH

  • A peachy little dish of feta, thyme and bitter honey

 

Friday evening fish:

 


Week’s menu for August No 2

recipes and menus for August

August is the month for the sea. It evokes images of treasure hunters, smugglers and pirates….buckets and spades and ice creams. And there’s a delicious fresh minty crème de menthe ice cream among the recipes for this month.

I’m staying at The Pig on the Beach, so lots of ideas from there (how to make The Pig’s dirty martini; and an interview with Lora Strizic, the energy behind setting up The Pig on the Beach and now the manager there). And there’ll be a post about one of their suppliers, The Dorset Charcuterie Company.

 

 

Saturday lunch:

OR

  • Surprising summer salad of avocado and artichoke hearts

FOLLOWED BY

 

Sunday supper:

 

Monday evening meat:

 

Tuesday evening:

  • leftovers or night out!

 

Wednesday evening chicken:

OR

  • Gervase Markham’s Elizabethan prune stuffed roast chicken

WITH

  • sweet and bitter roast vegetables

 

Thursday evening dinner party:

 

Thank God It’s Friday drink:

 

Friday evening fish:

OR

  • Sea bass on a bean bed with exotic za’atar aubergines

 


Week’s menu for August No 3

food and drink for the month of August

Café in Tallinn

Saturday lunch:

OR

OR

  • An open sandwich of hot smoked salmon on cool, creamy cheese

AND

 

Sunday evening supper

  • Chicken and mustard sandwich

 

Monday evening meat

 

Tuesday evening

  • leftovers or night out!

 

Wednesday evening poultry

OR

  • exotic and easy Za’atar chicken
  • parsley. fennel and feta salad

 

Thursday evening dinner party

OR

 

Thank God It’s Friday Drink:

 

Friday evening fish:

 

 


Week’s menu for August No 4

“I rushed to the potager – you know my weakness – and walked up and down between spinach and dahlias in ecstasy….I feel as if alone in the world…. But then comes the enormous satisfaction of always finding a man dressing a hedge or a woman in a gingham and black bonnet on her knees picking up weeds”

 

-Harriet, Countess Granville (born 1785), Letters

 

Saturday lunch:

  • Esme’s favourite –  tuna and beans, aka tonno e fagioli 

OR

  • A slightly Japanese salad of steak leaves

OR

  • Salad of prawn, bean, avocado and mint

FOLLOWED BY

  • Shrewsbury biscuits

 

Sunday supper:

 

Monday evening meat:

  • Barnsley lamb chops with green nettle sauce, stuffed mushrooms and potatoes boulangère

 

Tuesday evening:

  • leftovers or night out!

 

Wednesday evening poultry:

  • Glorious Twelfth grouse stuffed with raspberries

 

Thursday evening dinner party:

  • with drinks: convenient onion dip
  • starter: ferry smoked swordfish (or eel) on a bed of green and gold
  • main course: North African herb encrusted lamb meatballs with fresh mint couscous and yoghurt and tahini sauce
  • pudding:   Giorgio Alessio’s peach (or rather nectarine) and ricotta cheesecake

 

Thank God It’s Friday drink:

….. and to eat with it:

  • aubergine dip with sundried tomatoes

 

Friday evening fish:

  • kerala prawns masala and
  • paneer with ginger and curry leaves