Here I am again with another Meals of the Week Post. On Sundays I like to share with you, my dear readers, all of the meals that I have enjoyed eating as my main meals over this past week.  When you are a person that lives on their own there can be a tendency to eat out of tins, or to eat frozen meals.  I don't want that to be my life and if I can inspire one person to also want to cook for themselves, then I think that's a great thing.

My late mother lived all on her own from the age of 54 to 81 when my sister and her partner Dan moved in with mom. By that point mom needed someone to take care of her as she had dementia and was no longer to really care for herself. 

While my mother was able to she always cooked for herself.  Every day she had a meal that she prepared and that she enjoyed. The odd time it might have been a tv dinner or something from the freezer. She loved Big Macs and when they put them on offer, she would buy four or five, have one for her tea and then freeze the other four to have as a treat on another occasion. (I cannot imagine what they might have tasted like. 😟 I cannot think they would have been very good.

She did love to shop at M&M meats however, and would pick up boxes of chicken breasts and fish from there.  She might have a chicken breast for her supper but she always cooked potatoes or rice to go with it and a vegetable. 

I am a little bit more adventurous myself, but them I cooked for a living for years and am quite used to cooking for a larger family.  Food excites me.  I love to cook. Mom ate to live whereas I live to eat!  That does make a difference in what you choose to eat.

Right now I have my oldest daughter Eileen living with me as well, which makes it even more exciting and interesting. I am really enjoying having someone in the house to cook for.

Usually on Sundays I have supper at my sisters with the family and every Wednesday night I go out to dinner with my father and his friends at a local eatery.  Other than that, I cook everything myself.  Food doesn't have to be complicated to taste good. I like to eat a wide variety of things, although looking at the photographs for this week, I did have a very "red meat" week! (Not something I usually do!)

So here we go with my meals of the week for the third week of March,, 2026. I hope you will be inspired to want to cook a few of these things for yourself!

SUNDAY, March 15th - Dinner with the family

On Sundays I usually go to my sister's place to have dinner with the family. Cindy, Dan, Dad and myself and now Eileen is here, she goes as well. Its a lovely time for us all. My sister always cooks a really delicious meal. This week she made her famous Meatloaf. We enjoyed that with all dressed homemade potato wedges and green beans.

Cindy’s Meatloaf is the kind of old‑fashioned family recipe that wins hearts the moment it hits the table. Made with everyday ingredients and a clever secret addition, baking mix, it bakes up incredibly tender, moist, and full of comforting flavor . The baking mix might sound unusual, but it gives the meatloaf the loveliest texture, holding everything together without making it dense. One taste and you understand why it’s a long‑time family favorite.

Lean, grass‑fed ground beef, finely minced onion, ketchup, and a single egg come together in the simplest way, shaped and baked into a beautifully rustic loaf that slices like a dream . You can enjoy it plain — just as Cindy does — or add the optional sweet‑tangy glaze of ketchup, Dijon, and brown sugar for that irresistible sticky finish your family will love.

MONDAY, March 16th - Farmhouse BBQ Beef Cups

These delicious ground beef muffins were something that my daughter really wanted me to make. They were a memory from her childhood and she was craving them. If you enjoy cozy, family‑style recipes that are both practical and delicious, these Farmhouse BBQ Beef Cups are such a delightful option. They take all the flavors of a classic, saucy BBQ beef filling and tuck them into soft, golden biscuit cups that bake up beautifully in the oven. Simple, hearty, and wonderfully satisfying.

We enjoyed some of these with some salad on the side. A nice tossed salad with iceberg lettuce, red onion, tomatoes, cucumbers and celery. I made a simple vinaigrette dressing to toss it with. I don't buy premade salad dressings any longer as I always end up having to throw most of them out.

In any case this was a lovely supper for us both and I ended up with some to freeze for a later date. In all truth I will probably give them to Eileen to take with her when she moves into her new place so she can have something she enjoys to eat in her freezer as a treat!

TUESDAY, March 17th - Saint Patrick's Day

On Tuesday we celebrated the wearing of the green with a simple and delicious Soup. Creamy Reuben Soup. This delicious soup recipe takes all of the flavors of a classic Reuben sandwich, rye bread piled high with plenty of shaved salty corned beef or pastrami, tangy sauerkraut, rich melted cheese and Thousand Island Dressing, and combines them in one tasty creamy bowl, perfect to enjoy on these first chilly, often rainy, days of spring. 

This was hearty and very filling. We enjoyed the soup with a salad on the side and some freshly baked Soda Bread. I baked a small batch of Cheese & Herb Soda Bread. The two together were delicious. I had picked up some Saint Patrick's Day cupcakes at the store for dessert as they were cute, but I thought that they were largely disappointing. Those things usually are.

WEDNESDAY, March 18th - Dinner out with the family

On Wednesday nights we usually go out together as a family. My father has been doing this for years. Meeting his friend Hazel at a local restaurant. Old habits die hard. Even though he is not really that mobile any longer, he still wants to go. Its a very social thing. He can't drive himself these days, so we take him.

This week Cindy and I both had the one piece fish and chips, Hazel had the baked Haddock dinner, Eileen had the six layer lasagna and dad had his favorite shepherd's pie.

I am sharing my recipe for a Classic Shepherd's Pie for this day. A delicious, homey casserole which is a real family pleaser, with a tasty ground meat base, peas and a cheesy mash topping. I use ground lamb, but feel free to use whatever type of ground meat you enjoy.  Once again, a salad goes very well on the side.

THURSDAY, March 19th - Steaky Chips with Peppercorn Sauce

Now that it is officially spring I thought it would be fun to share with you a few cake recipes that I like to bake at this time of year!  Cakes which celebrate the advent of Spring and rebirth, and which make good use of some of the produce that we will soon see lining our supermarket shelves and blooming in the hedgerows. 

These are all great cakes!  Light and beautiful. Some stunning and some plain. If you can get elderflower cordial, that Elderflower cake is amazing. You can often buy the cordial online via sites like Amazon, or British supply shops. If you are lucky enough to have elderflower growing near you, it is very easy to make your own. 

Of course one of the very first fruits to be harvested in the Spring is rhubarb. Oh how I delight to see those first ruby shoots popping up through the ground. It is one of my favorite fruits, even though it is technically a vegetable. I have shared two delicious recipes that highlight its lovely flavor.

There is a delicious Easter Cake loaded with orange, sultanas and coconut. Fresh and filled with the joys of Spring.

Finally a lush carrot cake roll, that is not only very simple to make but which uses very simple ingredients and can be the star on your Easter dessert table.

So without any further waffling here they are, my choices of Five Spring Cakes worth baking to celebrate the onset of one of my favorite times of the year!  I hope you will approve of my picks and want to bake one, or two or five of them for yourself!

  

LEMON & ELDERFLOWER CAKE

A LIGHT, ELEGANT CELEBRATION BAKE

This Lemon & Elderflower Cake is a beautifully moist, fragrant layer cake that captures everything we love about Spring baking. Soft, tender sponge layers are infused with fresh lemon zest and sweet elderflower cordial, then soaked in a warm lemon‑elderflower syrup that keeps every bite irresistibly soft and full of flavor.

Between the layers sits a bright, tangy filling of lemon curd whisked with a splash of cordial, adding a gorgeous burst of citrus that pairs perfectly with the delicate floral notes . The whole cake is finished with a simple buttercream — as full or as “naked” as you like — making it as elegant as it is delicious.

It’s the kind of cake that feels special without being fussy: light, fresh, celebratory, and absolutely perfect for spring gatherings, afternoon tea, or any moment that calls for something a little bit magical.

This Orange and Sultana Cake is the kind of old‑fashioned bake that never goes out of style — buttery, moist, and bursting with bright citrus flavor. A whole orange (peel and all!) is pulsed together with plump sultanas and folded into a tender, lightly spiced batter, giving the cake a gorgeous texture and a flavor reminiscent of a soft, sunny Hot Cross Bun . The sour milk and fresh orange juice keep the crumb beautifully soft, while the mixed spice adds a gentle warmth that makes each bite feel comforting and familiar.

And then there’s the frosting — a simple, creamy buttercream enriched with a spoonful of that orange‑sultana mixture, adding little pops of fruity sweetness in every bite . It’s the perfect finishing touch for a cake that feels both nostalgic and special.

Whether you dress it up for Easter or enjoy it with an afternoon cup of tea, this is one of those bakes that fills the kitchen with joy and always earns compliments. A true keeper.

This Norwegian Rhubarb Cake is the kind of bake that proves just how magical simple ingredients can be. A soft, delicate, melt‑in‑the‑mouth crumb forms the base of this no‑frills Scandinavian classic, topped with tart pink rhubarb, a sprinkle of sugar, and a scattering of flaked almonds for the perfect sweet crunch . As it bakes, the rhubarb sinks ever so slightly into the buttery batter, creating pockets of tangy fruit that contrast beautifully with the tender cake beneath.

There’s nothing fussy here — no streusel, no filling, no complicated steps. Just honest, homey baking that lets the flavor of fresh spring rhubarb shine. Enjoy it warm with a cup of tea, serve it for brunch, or dress it up with cream or ice cream for a simple dessert that tastes far more special than the effort it takes.

It’s the kind of cake you make once and immediately add to your “forever favorites.”

This Carrot Cake Roll takes everything you love about a traditional carrot cake — the warm spices, the tender crumb, the sweet carrots, the raisins and toasted walnuts — and transforms it into something even more special. Baked as a light, gently spiced sponge with no added fat beyond the eggs, it stays wonderfully soft and pliable, perfect for rolling while still warm .

Inside, a billowy cream cheese filling adds that classic tangy sweetness we all adore. Once chilled, the cake slices into perfect spirals of moist carrot cake wrapped around creamy frosting — pretty enough for company, yet simple enough for a weekend bake.

It’s a charming, old‑fashioned dessert with a touch of whimsy, ideal for autumn gatherings, Easter tea, or any day that needs a little extra sweetness. One bite and you’ll understand why it is so beloved — it’s comforting, impressive, and utterly irresistible.

• Try to have all of your ingredients at the same temperature, which usually means room temperature.
• Measure accurately. Baking is an exact science and guess work doesn't work here.
• When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
• Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
• Preheat the oven.
• Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
• Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
• If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients. 

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