The Recipe
~600g beef or veal roast
1dl olives, finely chopped
1/2dl de-skinned almonds, finely chopped
1/2tsp cinnemon
1/2 tbsp olive oil
1.25dl red wine
1.25dl beef stock
1tbsp tomato paste
(To de-skin olives, pour boiling water over them and let them stand for about 5 minutes. The skin should come right off)
Mix together olives, almonds and cinnemon. Cut 5 small pockets in the meat and fill them with the olive/almond mix (if there's any left, just add it to the sauce later on). Tie up the roast.
Heat the oil in a pot and cook the roast for 3-4 minutes on each side (except the top, or all the almonds/olives will fall out... or perhaps I just didn't tie it up tightly enough. Anyway, it didn't seem to matter). Mix together wine, stock and tomato paste and pour over the roast. Bring it to a boil and let it simmer for ~1 hr or until done.
Remove the roast and let it rest for 10 minutes. Meanwhile, bring the sauce back up to a boil and let it reduce a bit.
Serve with baked potatoes and broccoli.
The Verdict
I must have let the roast cook for way too long, because it was REALLY dry! Should definitely have checked it sooner. The flavour combination worked surprisngly well, but it's a lot of work, so I'm not sure how likely I am to make it again.
Friday, June 11, 2021
Week 22 - Rhubarb Crumble
The Recipe
Serves 3
250g rhubarb
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
38g sugar
50g oatmeal
50g flour
50g soft butter
38g sugar
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
Wash the rhubarb and cut into 1-2cm pieces. Put in a bowl with sugar and vanilla and leave to rest for about an hour.
Mix oatmeal, flour, butter, sugar and vanilla together in a bowl.
Pour the rhubarb mixture into a pie-dish, cover with the crumble and bake in a preheated oven at 180C w. fan for 30'ish minutes, until the crumble is golden and the rhubarb mixture bubbles.
Serve with sour cream, whipped cream or ice cream.
The Verdict
I've had this SO many times, but this was my first attempt at making it myself. But NOT my last - so easy and SO yummy! I love crumble, and even though rhubarb isn't my very favourite (that's probably blueberry crumble), it's pretty high up there!
Serves 3
250g rhubarb
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
38g sugar
50g oatmeal
50g flour
50g soft butter
38g sugar
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
Wash the rhubarb and cut into 1-2cm pieces. Put in a bowl with sugar and vanilla and leave to rest for about an hour.
Mix oatmeal, flour, butter, sugar and vanilla together in a bowl.
Pour the rhubarb mixture into a pie-dish, cover with the crumble and bake in a preheated oven at 180C w. fan for 30'ish minutes, until the crumble is golden and the rhubarb mixture bubbles.
Serve with sour cream, whipped cream or ice cream.
The Verdict
I've had this SO many times, but this was my first attempt at making it myself. But NOT my last - so easy and SO yummy! I love crumble, and even though rhubarb isn't my very favourite (that's probably blueberry crumble), it's pretty high up there!
Tuesday, May 25, 2021
Week 21 - Sweet and Spicy Chicken
The Recipe
450g chicken breast
1tsp chili (more if you like heat)
1-2 garlic cloves, finely chopped
Salt Olive oil
2-3 tbsp honey
In a small bowl, mix together the garlic and chili with just enough oil to make a sort of paste. Add a pinch of salt.
Heat some oil in a pan over high heat. Cut the chicken breast in halves, and spread some of the garlic-chili mix over each breast. Put them in the pan, coated side down and cook for a couple of minutes until just brown. Turn over and brown the other side. Add the honey to the top of the chicken breasts and let it melt and coat the sides. Keep the heat on high - we want the honey to caramelize! Use a spoon to spoon the melted honey over the chicken and turn frequently until nice and golden on all sides, and cooked through.
Serve with baked potatoes and some greens.
The Verdict
I keep forgetting from time to time how much I like this dish! It's easy to make, and tastes SO good! I love the chili-honey mix, and being coated in honey all the time keeps the chicken from getting dry. Next time I think I'll add a bit more chili (especially if I'm making this for people who likes heat) - it could do with a bit more of a kick.
450g chicken breast
1tsp chili (more if you like heat)
1-2 garlic cloves, finely chopped
Salt Olive oil
2-3 tbsp honey
In a small bowl, mix together the garlic and chili with just enough oil to make a sort of paste. Add a pinch of salt.
Heat some oil in a pan over high heat. Cut the chicken breast in halves, and spread some of the garlic-chili mix over each breast. Put them in the pan, coated side down and cook for a couple of minutes until just brown. Turn over and brown the other side. Add the honey to the top of the chicken breasts and let it melt and coat the sides. Keep the heat on high - we want the honey to caramelize! Use a spoon to spoon the melted honey over the chicken and turn frequently until nice and golden on all sides, and cooked through.
Serve with baked potatoes and some greens.
The Verdict
I keep forgetting from time to time how much I like this dish! It's easy to make, and tastes SO good! I love the chili-honey mix, and being coated in honey all the time keeps the chicken from getting dry. Next time I think I'll add a bit more chili (especially if I'm making this for people who likes heat) - it could do with a bit more of a kick.
Week 20 - Pasta w. Pesto
The Recipe
250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced
Cook pasta according to instructions. Drain and remove from heat.
Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.
In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.
Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.
Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.
The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!
250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced
Cook pasta according to instructions. Drain and remove from heat.
Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.
In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.
Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.
Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.
The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!
Monday, February 15, 2021
Week 6 - Vegetarian Tortillas
The Recipe
8 tortillas
1 onion
2 garlic cloves
1 squash
2 carrots
1 tsp cumin
1/2 tsp paprika
1/2 tsp basil
1/2 tsp oregano
1 can kidney beans, drained and rinsed
1 can tomatoes
50g tomato paste / tomato sauce (tomatpure)
150g corn
Butter
Olive oil
Salt, pepper
Garnishes: Avocado, Lime, Salsa, shredded cheese
Preheat the oven to 175 degrees (fan-assisted). Brush the tortillas with olive oil on both sides, and place them on a baking sheet. Bake for ~6 minutes or until golden brown, turning over half way through.
Grate/chop onion, garlic, squash and carrots.
Warm a bit of oil in a pot and cook onion and garlic until translucent and fragrant. Add next 9 ingredients (squash through tomato paste), bring to a boil and let it simmer for ~15 minutes.
Meanwhile, heat a bit of butter in a pan and roast the corn at high heat for a few minutes to get them a bit crispy. Add to the veggie sauce and season with salt and pepper according to taste.
Plate the meal by putting a tortillas on a plate, adding vegetables, avocado, salsa and cheese and some freshly squeezed lime-juice and placing another tortillas on top.
The Verdict
It sounds like a lot of work, but it's actually not too bad. And it's worth it, because it ended up being really good! It definitely needed the salsa to add the final je ne sais que, but with that added I didn't miss the meat at all! The flavours mixed well and were well-rounded. Definitely something I could see myself making again!
8 tortillas
1 onion
2 garlic cloves
1 squash
2 carrots
1 tsp cumin
1/2 tsp paprika
1/2 tsp basil
1/2 tsp oregano
1 can kidney beans, drained and rinsed
1 can tomatoes
50g tomato paste / tomato sauce (tomatpure)
150g corn
Butter
Olive oil
Salt, pepper
Garnishes: Avocado, Lime, Salsa, shredded cheese
Preheat the oven to 175 degrees (fan-assisted). Brush the tortillas with olive oil on both sides, and place them on a baking sheet. Bake for ~6 minutes or until golden brown, turning over half way through.
Grate/chop onion, garlic, squash and carrots.
Warm a bit of oil in a pot and cook onion and garlic until translucent and fragrant. Add next 9 ingredients (squash through tomato paste), bring to a boil and let it simmer for ~15 minutes.
Meanwhile, heat a bit of butter in a pan and roast the corn at high heat for a few minutes to get them a bit crispy. Add to the veggie sauce and season with salt and pepper according to taste.
Plate the meal by putting a tortillas on a plate, adding vegetables, avocado, salsa and cheese and some freshly squeezed lime-juice and placing another tortillas on top.
The Verdict
It sounds like a lot of work, but it's actually not too bad. And it's worth it, because it ended up being really good! It definitely needed the salsa to add the final je ne sais que, but with that added I didn't miss the meat at all! The flavours mixed well and were well-rounded. Definitely something I could see myself making again!
Friday, February 5, 2021
Week 5: Fajita Casserole
The Recipe
500g chicken breast or pork chops
2 bell peppers, sliced
1 large onion, sliced
2-3 tsp taco seasoning
1 cup of shredded cheese
Tortillas
Toppings: Avocado, Tomato, salsa, more cheese etc.
Preheat the oven to 180C.
Place the meat in a large ovenproof dish and season with the taco seasoning. Put sliced bell pepper and onion on top and cover everything with cheese.
Bake for ~30 minutes until the meat is cooked through. Remove from pan and slice thinly, before returning.
Serve with tortillas and your choice of toppings.
The Verdict
Quick, easy and good. Nothing special, but it's a "nothing special" dish that took all of 10 minutes to prepare. I'll take it!
500g chicken breast or pork chops
2 bell peppers, sliced
1 large onion, sliced
2-3 tsp taco seasoning
1 cup of shredded cheese
Tortillas
Toppings: Avocado, Tomato, salsa, more cheese etc.
Preheat the oven to 180C.
Place the meat in a large ovenproof dish and season with the taco seasoning. Put sliced bell pepper and onion on top and cover everything with cheese.
Bake for ~30 minutes until the meat is cooked through. Remove from pan and slice thinly, before returning.
Serve with tortillas and your choice of toppings.
The Verdict
Quick, easy and good. Nothing special, but it's a "nothing special" dish that took all of 10 minutes to prepare. I'll take it!
Sunday, January 31, 2021
Week 4 - Honey and Parm Tenderloin
(Serves 3)
2 tbsp honey
4 tbsp grated parmesan cheese
1 tbsp soy sauce
2-3 cloves garlic, chopped
1 tsp thyme
1/2 tbsp mustard
1 tbsp olive oil
1/2 tsp pepper
700-800g pork tenderloin
1 tbsp cornflour + 1 tbsp water
4 tbsp chicken broth
In a bowl, mix together first 8 ingredients (honey through pepper). Place the pork in the crockpot and rub it with half the mixture. Turn it over and rub it with the other half. Cook on LOW for 8-10 hours or on HIGH for 3-4 hours.
Remove the pork from the crockpot and leave to rest for 15 minutes. Meanwhile, mix together the cornflour and water and pour into the juices left in the crockpot together with the chicken broth. Cover and cook on HIGH for 10-15 minutes. Slice the tenderloin and return the slices to the crockpot so they can soak up the sauce.
Serve over mashed potatoes - you want something that can soak up the delicious sauce :-D
The Verdict
So, so, SO good! This was an instant favourite. I served it to DH and a guest and all three of us made spontaneous "Yuuuuuum!!!!" noises as we tried the first bite. Usually with a new recipe I like to tweak it a few times before it turns out exactly as I'd like it - not so with this one, it was perfect :-D
For my own future reference - mash made from ~1kg potatoes is only just enough for three people.
2 tbsp honey
4 tbsp grated parmesan cheese
1 tbsp soy sauce
2-3 cloves garlic, chopped
1 tsp thyme
1/2 tbsp mustard
1 tbsp olive oil
1/2 tsp pepper
700-800g pork tenderloin
1 tbsp cornflour + 1 tbsp water
4 tbsp chicken broth
In a bowl, mix together first 8 ingredients (honey through pepper). Place the pork in the crockpot and rub it with half the mixture. Turn it over and rub it with the other half. Cook on LOW for 8-10 hours or on HIGH for 3-4 hours.
Remove the pork from the crockpot and leave to rest for 15 minutes. Meanwhile, mix together the cornflour and water and pour into the juices left in the crockpot together with the chicken broth. Cover and cook on HIGH for 10-15 minutes. Slice the tenderloin and return the slices to the crockpot so they can soak up the sauce.
Serve over mashed potatoes - you want something that can soak up the delicious sauce :-D
The Verdict
So, so, SO good! This was an instant favourite. I served it to DH and a guest and all three of us made spontaneous "Yuuuuuum!!!!" noises as we tried the first bite. Usually with a new recipe I like to tweak it a few times before it turns out exactly as I'd like it - not so with this one, it was perfect :-D
For my own future reference - mash made from ~1kg potatoes is only just enough for three people.
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