Monday again and you might have thought I had forgotten - but no. Here comes this week's menu! Two vegetarian dishes, one of which is soup. Previous weeks' blog posts are now all updated with reviews, in and peeks.
Chili usually works well at our house, but now we haven't had it for a long time - we've simply forgotten the dish. This week we are investing in a vegetarian version that is quick and easy to make, let's see how it stands up to those that require a little more effort. The original recipe has fresh chili, but I've replaced it with some cayenne pepper.
2yellow onions, shredded
3garlic cloves, finely grated
1 tablespoonground cumin
0.5 tbspsmoked paprika or chili powder
2 tablespoonstomato puree
1 jarajvar relish
400 gcrushed tomatoes
1 jarkidney beans
1 jarbig white beans
Nacho chips or bread to serve
Shred the onion and grate or chop the garlic finely and fry together in oil until the onion is soft. Add the dry spices and tomato puree, fry for another minute.
Pour in ajvar and crushed tomatoes and simmer for about 5 minutes. Rinse the beans and turn them into the sauce, simmer for another 5 minutes. Season with salt and cayenne pepper depending on how much the children can tolerate. Serve with nacho chips or bread.
TUESDAY. Cauliflower soup(4 ports)
Time: approx. 30 min. Recipe and picture from Ica.se
I love cauliflower soup and I did as a kid too. This recipe has received great reviews and I hope it goes home.
2 tablespoonsrapeseed oil
1 small head of cauliflower (approx. 500 g)
1potato (approx. 100 g)
0.5 dl white wine or cooking wine alt. a little white wine vinegar
6 dlof water
2 dlcream (whipped or medium)
1.5 tbspchicken or vegetable stock
1 dlfinely grated parmesan or other aged cheese
salt & black pepper
For serving: chives and bread
Peel and slice the onion. Split and cut the cauliflower into small pieces. Peel and cut the potatoes into cm-sized pieces.
Fry onion, cauliflower and potatoes in oil in a pot for 2 minutes. Add the wine or a little vinegar and let it boil for about 1 minute.
Pour in water, cream and stock. Cook for about 15 minutes or until the vegetables are soft. Stir occasionally. Then blend the soup quickly with a stick blender so that it becomes smooth.
Add the cheese and stir until it has melted. Season with salt and pepper. Serve with chives and a piece of bread.
WEDNESDAY. Salmon steaks with mashed potatoes & haricot verts(4 ports)
Salmon is good and contains a lot of benefits. A perfect fish of the week that doesn't feel so risky in our family. I usually put a little melted butter on the haricots verts, it's so good.
600 g salmon fillet
0.75 + 2 dl whipped cream
1 pot of dill
1.5 tsp white wine vinegar
1 tsp salt
2 crm black pepper
50 g of butter
150 g green beans
800 g almond potatoes
Peel the potatoes and boil them until soft in salted water.
Cut the salmon fillet into smaller pieces. Mix the salmon in a food processor together with the egg. Add 0.75 dl cream a little at a time while mixing. Blend to a smooth mince. Place the minced salmon in a bowl and add finely chopped dill, white wine vinegar, 1 teaspoon salt and 2 crm black pepper.
Form about 8-10 salmon steaks and fry them in butter in a hot pan for about 4-5 min/side.
Strain off the potato water and press the potatoes through a potato press. Add butter and about 2 dl of cream to the potatoes. Whisk together to a mash. Season the mash with salt and pepper.
Boil the green beans in salted water for about 2 minutes. Strain the water and add a pinch of salt to the beans.
Serve the salmon steaks with almond mashed potatoes and green beans.
THURSDAY.Parmesan chicken with rice (4 portions)
Time: approx. 40 min (of which 25-30 min in the oven). Recipe and picture from Tasteline
Bird of the week! Chicken au gratin with Parmesan - it can't go wrong, can it? The living must see...