What to Cook this Week is a new weekly series that we’ll publish every Monday with suggestions for weeknight meals from the Grantourismo archives for the week ahead. Ideas might include dishes to make for upcoming holidays, meals we’re cooking at in our kitchen, and the odd recipe we’re testing that we’d love you to try.

In this new series, What to Cook this Week, I dig into our recipe archives for easy midweek dinner ideas for you. We’ll also make suggestions for what to cook for holidays that are coming up – although one holiday that we’ll stay clear of is this week’s Thanksgiving in the US. Our American readers have an abundance of recipes out there to help them make a memorable meal for family and friends.

We’ll also share recipes that we’re making here in our kitchen in Cambodia. And if you’re up for it, we’d also love to post the occasional dish that we’re developing for our cookbooks and invite you to test them and share feedback. Let us know if that interests.

Before I share suggestions as to what to cook this week, we have a favour to ask. Grantourismo is reader-supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo by using our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. You can also shop our Grantourismo store for gifts for foodies, including fun reusable cloth face masks designed with Terence’s photography. You could also buy us a coffee, although we won’t buy coffee, we’ll put that donation toward cooking ingredients for recipe testing.

Another option is to contribute to our epic Cambodian cuisine history and cookbook on Patreon or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, gifts for Asian food lovers, picnic lovers and travellers who love photography. Now let’s give you some ideas as to what to cook this week.

What to Cook this Week from Dumplings and Noodles to Fish Cakes and Charred Corn in Cups

Russian Dumplings and a Garden Salad

On Monday I’m making Russian dumplings – pelmeni, stuffed with minced pork and beef for Terence, and vareniki, stuffed with mashed potato and caramelised onions for me. There’ll also be dill pickles and sour cream. If you haven’t made these addictive dumplings before, in addition to our Russian recipes, we have tips from a Polish chef on secrets to making the best pierogi. Despite learning to make dumplings from my Russian grandmother and mum, I still learnt a few things from this pro. The main difference between pierogi and pelmeni and vareniki is that pierogi are larger and their dough is thicker, but all advice otherwise applies. I don’t know if I love eating them more for dinner or tucking into leftover dumplings fried the next day. I’ll be doing that for lunch Tuesday. As this is a mid-week meal and not a weekend feast, I recommend a simple Russian garden salad on the side, although I like the idea of a pot of baboushka’s Russian borscht bubbling on the stove…

 

Cambodian Fish Cakes, Smoky Pork Ribs and Stir Fried Noodles

I’m thinking that we should graze on some Cambodian food on Tuesday night. It’s been ages since we made these fragrant Cambodian fish cakes and we have some kaffir lime leaves and lemongrass in the fridge we need to use so they’ll take centre stage. Although I also like the idea of making some prahok k’tis to go with them. If you don’t know it, it’s a dip of minced pork in coconut cream that’s seasoned with prahok, Cambodia’s famous umami-rich fermented fish. And maybe we’ll do a bowl of this Cambodian grilled beef salad or smoky grilled pork ribs or perhaps a plate of these charred mee katang noodles. That’s a nice Cambodian sharing meal, right there – lots of variety but nothing too heavy, which is what we need after an evening tucking into hearty Russian food. What do you think? Not sure? Don’t worry, we have a few more Cambodian barbecue recipes here, and a total of 65 Cambodian recipes over here.

Vietnamese Spring Rolls and Fresh Rice Noodles

By Wednesday I’m usually up for a cooking project although we also like the idea of a super casual mid-week meal. We haven’t made these Vietnamese fresh spring rolls for a while, so we’ll do some of those. We also haven’t made these Vietnamese fresh rice noodles in some time, so maybe we’ll use them to make phở cuốn Hà Nội, or even noodles for bowls of hot steaming pho. They will tick both boxes. If that sounds like hard work for a Wednesday night, we have more  Vietnamese spring roll recipes here. Whatever you decide to make, you could finish off with some Vietnamese coffee, as we will. I’m going to have to pull the plastic stools out for this meal.

 

Gazpacho, Potato Tortilla and Rabo de Toro from Spain

On Thursday, I like the idea of heading to Spain, Southern Spain specifically, and tucking into some Spanish food. First, I’ll make my Andalusian style gazpacho recipe of the kind we used to slurp in Seville. I’m also going to make a traditional Spanish potato and onion tortilla, and then I’ll see if I can convince Terence to do his hearty rabo de toro or oxtail stew from Jerez. That will do us just fine for Thursday night. Or… we might just duck up to Barcelona to delight in chocolate for dessert… 

Mexican Street Corn in a Cup, Tortilla Soup and Tacos al Pastor

Friday is Maize Day so why not cook up some corn dishes with us? I don’t need an excuse to make corn but I’ll take it anyway. I’m thinking of a whole crazy corn feast. I like the idea of starting off with these fun Mexican street corn cups called elote en vaso or esquites (link below) and finishing with Terence’s tacos al pastor, inspired by those at our favourite taqueria in Mexico City. I might also make this Mexican corn tortilla soup or sopa de tortilla recipe which we learnt to make at a Mexican cooking school in San Miguel de Allende, so authenticity is 100% guaranteed. We’ll be serving my Mexican pickled onions and purple cabbage pickles with those and washing it all down with some micheladas, spiced-up Mexican beer cocktails that take us right back to Mexico City’s markets. Or maybe I’ll mix some margaritas. I’m going to be thinking about Friday night all week.

Please do let us know in the comments below if you’ve cooked any of our What to Cook this Week recipes, as we’d love to get your feedback on the series and some feedback on how the recipes turned out for you.

End of Article

SHARE ON SOCIAL MEDIA

SUBSCRIBE TO THE GRANTOURISMO TRAVELS NEWSLETTER

Sign up below to receive our monthly newsletter to your In Box for special subscriber-only content, travel deals, tips, and inspiration.

100% Privacy. We hate spam too and will never give your email address away.

Advertisement
Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.
Advertisement

Shop for related products