Mandag - porre, kartofler, gulerødder og knoldselleri suppe med frisk bagt foccaciabrød
Tirsdag - krudtuglegrød med æbler, hindbær kompot
Onsdag - chili con carne med quesadillas
Torsdag - Tandorri kylling, biryani ris og raita
Fredag - smørselv brød og pålæg
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Makes 7 cups
Four 390 gr. cans whole tomatoes with basil - blended smooth with
handblender or traditional blender
1/2 cup olive oil
6 tablespoons minced onion
4 cloves garlic, peeled and minced
Coarse salt and freshly ground pepper
12 leaves fresh basil, torn (optional)
Pinch of dried oregano
Directions
Place oil in a large saucepan over medium-low heat. Add onion, and
cook until soft and just beginning to brown, about 3 minutes. Stir in
garlic, and cook until softened, about 30 seconds. Stir in tomatoes
and season with salt. Increase heat and bring to a boil. Immediately
reduce heat to low and simmer until slightly thickened, about 20-30
min. Stir in basil, if using, oregano, and season with pepper;
continue cooking 1 minute more. Remove from heat and serve. Great ón
it's own or with meatballs and garlic bread
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400 gr. ground lean beef
200 gr. ground veal
200 gr. ground pork
2 large eggs
1 cup (250ml) freshly grated Pecorino Romano or parmesan cheese
1 ½ tablespoons chopped flat leaf parsley
½ small garlic clove, peeled and minced
2 cups bread crumbs
2 cups lukewarm water
Salt and freshly ground pepper to taste
1 cup fine-quality olive oil
Combine beef, veal, and pork in a large bowl. Add eggs, cheese,
parsley, garlic and salt and pepper to taste. Using your hands, blend
ingredients together. Blend bread crumbs into meat mixture. Slowly
add water, 1 cup at a time, until the mixture is quite moist.
Shape meat mixture into balls with a spoon.
Heat oil in a large sauté pan. When oil is very hot but not smoking,
fry meatballs in batches. When bottom half of meatball is very brown
and slightly crisp turn and cook top half. Remove from heat and drain
on paper towels.
Lower cooked meatballs into simmering marinara sauce and cook for 15
minutes. Serve over pasta or on their own.
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Tirsdag - kalkun gumbo med ris
Onsdag - fuldkornspizza med kødsauce, grønsager og ost
Torsdag - krudtuglegrød med æbler og bær kompot
Fredag - brød og pålæg (fiskefrikedeller, tunsalat, leverpostej og
grønt )
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Ingredients
2 large eggs
200 ml buttermilk
6 tablespoons unsalted butter, melted
100 ml all-purpose flour
50 ml course grain flour
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup diced bananas (2 large)
1/2 cup fresh or thawed frozzen blueberries
Preparation
In a medium bowl, whisk together the eggs and buttermilk. Stir in the
melted butter.
In a small bowl, mix the flour, sugar, baking soda, and salt together.
Add the dry ingredients to the wet ingredients, stirring until just
combined \ don't worry if there are a few lumps. Stir in the bananas
and blueberries.
Heat the pan until hot, add a small spoonfull butter and then spoon
out 3 tablespoons of batter per pancake. Cook the pancakes until a few
of the bubbles pop, about 3 minutes. Turn the pancakes over and cook
for another minute.
Transfer the cooked pancakes to an ovenproof dish and place in a warm
oven until the entire batch is ready to be served.
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