A little late, but this week's menu is finally here! The theme for week 40 is "take-what-we-have-in-the-fridge-and-freeze" because it is needed here at home. Don't forget to check last week's blog post for reviews on all the dishes! That's what we do every week.
MONDAY. Blood sausage with lingonberry jam and grated carrots (4 servings)
Time: approx. 20 min.
Yes, no recipe is needed here, the heading contains everything needed. I loved black pudding when I was little, but because everyone else thought it was so disgusting to eat blood (...) I didn't dare say it. So I chose the potato buns, which were always an option, in the school cafeteria while I cast longing glances at the black crescent-shaped slices. But it's good food and our kids think it's good! This week I run blood sausage from Per i Viken because we have it in the fridge. I think the raw grated carrots and lingonberry jam as a side dish are a must. I've seen that several people also serve cottage cheese and bacon with it and shredded white or red cabbage instead of carrots (see the elegant picture above, it won't look quite like it at our house). Just pick and choose :)
TUESDAY. Chicken stew with rice and vegetable sticks(4 ports)
We believe in this chicken stew: child-friendly and quick to prepare. We serve with our go-to: vegetable sticks, the best and easiest vegetable for us, which is also always eaten. Spontaneously, I think that the recipe from Jenny's Matblogg seems to contain cream and crème fraiche on top, just like the salmon stroganoff did last week. I will probably cut back a bit and replace with water. Not that I don't like cream - I LOVE cream - but it can actually be too much in this type of dish. Will report back when we have tested.
Approx. 600 g chicken thigh fillet (breast fillet works just as well, of course)
Ideally I would have had nettles instead of spinach, but unfortunately there are no nettles in the pantry at home. It will be on to do for next spring, pick nettles and freeze them. But spinach soup is not bad either - so good, lots of vitamins, quick to prepare and child-friendly.
400gfrozen chopped spinach
4eggs(or more if you want)
Toast + cheese
Dijon mustard and/or ketchup
Peel and chop the onion.
Prepare hot sandwiches with dijon mustard alt. ketchup and cheese to taste and set the oven to 225 degrees.
Put the eggs in cold water and bring to a boil, lower to medium heat and cook for about 8 minutes to get the yolk creamy but not runny or too dry.
Put the hot sandwiches in the oven and gratinate for about 10 minutes. Saute spinach and onion in butter at the same time. Add broth and cream and mix to desired consistency. Bring to the boil and let boil for 2-3 minutes.
Season with salt and pepper + possibly a little grated nutmeg and serve the soup with halved eggs and warm sandwiches.
Picture from mathem
THURSDAY. Boiled cod with clarified butter and egg (4 portions)
Time: approx. 30 min. Recipe with inspiration from Mathem
Good, clean flavors and simple. The horseradish can be difficult for the children but is a must for us adults. I steam the cod because it gets firmer (and tastier) that way. Uses a saucepan with a steam insert from Ikea, it's also great for vegetables (and dumplings 😋).
600 g frozen cod loin
700 g potatoes
100 g of butter
100 g horseradish
150 g sugar snap peas
200 g frozen green peas
salt & pepper
Boil the potatoes in salted water. I always cook with peel, but it's a matter of taste.
Place the eggs in cold water and boil. Then boil or simmer on low heat for about 8 minutes for the (in my opinion) perfect consistency. Leave the eggs in cold water when they are ready, they will cool faster & become easy to peel.
Salt and pepper the cod loin fillets and leave on a cutting board for about 10 minutes.
Boil water in a large saucepan, place the cod fillets in the steam insert, cover with a lid and lower the temperature so that the water only simmers/simmers. They are usually ready in about 8 minutes, but keep an eye so they don't overcook! Place the finished filets on a plate and cover with foil to keep warm.
Melt the butter in a small saucepan. Peel the horseradish and grate it on a grater. Peel and roughly chop the eggs.
Split the sugar snap peas lengthwise. Simmer together with frozen green peas in water in a saucepan on the stove for approx. 1 min. Strain off the water.
Top the fish with chopped egg, grated horseradish and drizzle with clarified butter. Serve with boiled potatoes and vegetables.
Then it's Friday again and at our house that means: tacos.
Bon appetit! :)
Leave a comment
Comments are subject to approval before they can be viewed.