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Article: Weekly menu for families with children v 41

Veckomeny för barnfamilj v 41

Weekly menu for families with children v 41

Next week's menu - enjoy! No particular theme for the week, but if there is something lying around in the fridge or freezer, I always try to include it in the menu. This week it was slimy. As a bonus, I will also share a very good recipe for cold-leavened rolls that are great for breakfast (or soup!) with ingredients that you have full control over. That way you can feel extremely homely with minimal effort :)

This week's menu

Picture of a plate with pasta pesto

MONDAY. Pasta pesto with vegetable sticks (4 portions)

Time: under 30 min. Image and recipe from Ica .

Pesto is always good and homemade is extra nice. I haven't made it with sunflower seeds before but have plenty at home, so it will have to be this time. Pretty sure everyone will eat, but you never know with the 8 year old. The alternative will be something as exciting as pasta with ketchup and cheese. For a few years now, we have only had Felix's sugar-free ketchup at home. At first the kids thought it was blue, but now we all like it. It's a matter of habit, the sugar thing, and where you can exclude it, I'm happy to do so.

What did we think? The dish turned out great, but of course we managed to score on the only day there was pasta pesto at school as well. Not happy faces when the schoolboys came home. It was eaten anyway, but the judgment felt a little colored by the repetition. I think this dish is perfect as a weekday dinner - quick, easy and tasty.


  • 1-2 cloves of garlic
  • 1 pot of basil
  • 1 dl freshly grated Parmesan or other aged cheese (e.g. Västerbotten or Svecia)
  • 0.75 dl walnuts, pine nuts or sunflower seeds
  • 1 tsp salt
  • 1 dl olive oil, sunflower oil or rapeseed oil
  • 1-2 tbsp water
  • black pepper
  • spaghetti or tagliatelle


Peel the garlic cloves. Scrape the leaves off the basil. Grate the cheese.

Place garlic, basil, cheese, nuts and salt in a food processor. Process until everything is finely divided. Everything can also be finely chopped with a knife (but it takes a little longer). Add the oil, a little at a time, while stirring or while the machine is on. Stir in the water. Season with black pepper and possibly more salt.

Cook the pasta and mix with the pesto. Serve with vegetable sticks. Clear!

For serving : Top with some grated Parmesan cheese.

Picture of breaded spit with potatoes, sauce and peas

TUESDAY. Breaded spit with potatoes, cold sauce and peas (4 ports)

Time: approx. 30 min. Recipe and picture from Ingmarapp

Classics that go fast and that most people enjoy, children and adults alike. A bit messy with the breading itself, but a tip is to use one hand for the egg and the other for the breadings. I have made the cold sauce with pickles before and it turns out sooo good. I'm guessing that it will be a little more child-friendly with sandwich cucumber and guaranteed to be very good as well.

What did we think? Everyone ate with good appetite, no sour faces! The breading is quite a pain, I think, but it's worth it. The sauce turned out really well, only our 2 year old who doesn't eat sauce ate it. Perfect weekday dinner, would have been even better if you avoided the mess with penery.


  • 500 g plaice
  • approx. 0.5 dl flour (fill with more if it is not enough)
  • about 3 dl panko
  • 1 egg
  • 2 tbsp milk
  • Oil
  • Potato


  • 2 dl greek yogurt
  • 0.5 dl finely chopped gherkins (or pickles for a slightly more grown-up taste)
  • 2 tbsp mayonnaise
  • 1 krm salt
  • possibly lemon


Make sure the fish fillets are thawed. If not done, put in a bag and seal, then in a bowl of cold water. Dry and salt the thawed fish and leave while you prepare the rest.

Boil potatoes of your choice in slightly salted water and cook peas according to instructions.

The sauce : Chop the cucumber and mix all the ingredients. Season to taste with salt and possibly lemon.

Take out 3 large plates or bowls. One with flour, one with panko and one where you beat eggs and milk together with a fork. Turn the fillets first in the flour, then in the egg and finally in the plate with panko. Heat oil in a large frying pan. Fry the fish fillets until both sides have a nice color (this is usually enough for the fish to be cooked).

Chicken burger with cucumber and mango yogurt

WEDNESDAY. Chicken burger with cucumber and mango yogurt (4 ports)

Time: under 45 min. Recipe and picture from Ica .

Fun with a recipe where the mince is a little seasoned and flavors that I think will go down well with our children. I try to minimize everyday stress by preparing the following the night before: the minced chicken in a bowl with a lid, the mango yogurt and chopped scallions in tightly sealed jars in the fridge.

What did we think? Best dish this week, everyone loved it! Really good burgers and very easy to make (if you prepare minced chicken and mango yogurt). Really recommended!


The Burghers :

  • 2 green onions
  • about 2/3 lemon (grated peel and 2 teaspoons juice for 4 portions)
  • 500 g minced chicken
  • 1 egg
  • 2.5 tbsp cumin
  • just over 1 teaspoon of salt
  • 1 tablespoon neutral rapeseed oil

Mango yogurt :

  • 3 dl Greek yogurt
  • 2/3 cup mango chutney
  • salt

For serving :

  • 2/3 cucumber
  • 1/2 pot fresh mint
  • 2 green onions
  • 2 tsp olive oil
  • 2 tsp black sesame seeds
  • 4 hamburger buns


Mango yogurt : Mix yogurt, mango chutney and salt in a bowl.

Chicken burger : Trim and finely chop the spring onion. Tear the outermost peel from the lemon and squeeze out the juice (about 2 teaspoons to 4 port). Mix minced meat, eggs, cumin, salt, green onions, lemon juice and zest into a batter. Shape into 4 flat burgers. Fry the burgers on medium heat in the oil in a frying pan for about 4 minutes on each side or until the burgers have an internal temperature of 72°C. (Make sure they're cooked through, of course.)

Serving : Divide the cucumber into three parts and cut into slices lengthwise, preferably with a mandolin or a potato peeler. Chop the mint. Trim and finely chop the green onions. Mix cucumber, green onion, mint, olive oil and sesame seeds. Put some mango yogurt on the bottom of the buns and put on a burger. Top with the cucumber salad and place on top of the bread.

    Tomato soup with risoni in a pot

    THURSDAY. Turkish tomato soup with risoni (4 portions)

    Time: approx. 35-40 min (of which 20-25 min in the pot). Recipe and picture from Zeina's Kitchen

    Soup of the week - tomato soup with risoni that we have eaten before, simple and nice flavors that our kids liked. You can also fill it with more vegetables to your liking (and of course depending on how receptive your children are).

    What did we think? What happened - neither the 11-year-old nor the 8-year-old liked this anymore 😅 But the 2-year-old ate with good appetite and we adults all give thumbs up. I still recommend this dish, last time to everyone. And as I said, I believe in steeling yourself and continuing to serve different types of food even during periods when it feels like only falu sausages are going home. At least we go through such things here at home.


    • 1 yellow onion
    • Butter or oil for frying
    • 400 g crushed tomatoes
    • 1 tablespoon tomato puree
    • 2 tsp paprika powder
    • 2 vegetable stock cubes
    • 5 dl of water
    • 1.5 dl risoni
    • Salt & black pepper
    • 0.5 dl finely chopped parsley
    • About 0.5 lemon (adjust acidity to taste)

    DO THIS:

    Finely chop the onion and fry until it turns brown in butter or oil. Add crushed tomato, tomato puree, paprika and fry everything for a minute. Pour over hot water and crumble in broth. Bring to the boil, lower the heat and let simmer on medium heat with the lid on for approx. 20-25 min. Stir in the risoni, season with salt and pepper and let the soup simmer for about 5-7 minutes. Garnish with finely chopped parsley, squeeze in lemon.

    To serve : a slice of bread (or why not a cold leavened oat roll? See recipe below) and carrot sticks.

    Image of freshly baked cold yeast rolls on a tray

    BONUS: Cold-fermented (super easy) oat rolls

    Recipe and picture from

    I have these rolls - who do not have an assistant and not so much time that I would have time to bake bread that needs to rise and knead, etc. but who love the smell of freshly baked bread and knowing what is in what we eat - baked them several times the last two weeks and it's so insanely easy and turns out really good . For the sake of simplicity, I skip the baking step with flour and oats and instead click out the dough with a ladle + my hands into about 12 parts. Tried replacing the wheat flour with a gluten-free flour mix, which worked perfectly. Next time I will use country bread flour instead of pure wheat.


    • 25 g fresh yeast
    • 5 DL cold water
    • 2 tsp salt
    • 1 tablespoon honey
    • 2 tablespoons oil
    • 6 dl oats
    • 5 DL flour
    • oatmeal and wheat flour for baking

    DO THIS:

    Crumble the yeast in a bowl and add water. Stir until the yeast has dissolved. Add salt, honey, oil and oatmeal and stir. Add the wheat flour and stir into a sticky dough. Wrap tightly in plastic and let the dough rise in the refrigerator overnight or at least 8 hours.

    Set the oven to 225° fan. Line a tray with baking paper.

    (Flour a baking table with a little wheat flour and oatmeal and turn the dough over. Turn it so it gets the oatmeal and wheat flour all around.) Divide into 10 (I make 12) pieces with a dough scraper or knife, do not knead the dough.

    Place the bun pieces on the tray and bake in the middle of the oven for 15–18 minutes. Take out and let cool a little before serving warm, preferably with cheese and marmalade. Freeze as soon as they cool if you want to save!

    Yes, and then the week has passed and it's time for tacos again. Remember they never get tired 😅

    Have a nice week!

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