I enjoy almost the most cooking with leftovers. Then you need to think about what to use and what goes along with each other. Yesterday I made a quick and tasty salad with spinach and ricotta tortellini, pesto, lettuce, yellow and red cherry tomatoes, a little red onion, crispy bacon, avocado, feta and pine seeds. Throw everything together and enjoy!
An other dish that consisted of leftovers from a dinner party was cauliflower puré, coriander meatballs and fried pak choi and zucchini.
For the meatballs I used 400g of beef mince, 1 egg, 1 spring onion, a large hand full of chopped coriander, 2 tbsp of Sriracha and salt. Then just mix together and form into balls and bake in the oven (200 degrees) for 10-15 minutes.
The pak choi I cut into strips, and sliced the zucchini with a cheese slicer. Then I fried them together with spring onion in a little olive oil and seasoned with lemon, salt and pepper.
Asparagus, egg and bacon vinaegrette salad:
– 2 eggs
– cherry tomatoes
– mixed salad
– 1 avocado
–5 strips of bacon
– juice of half a lemon
– olive oil
– salt and pepper
– drizzle of honey
Vinaegrette: start with chopping the bacon into thin strips and fry until crisp, then drain from excess fat and set aside. In a bowl, squeeze the juice of the lemon, add then olive oil, the ratio should be 1/3 lemon 2/3 olive oil and a drizzle of honey. Season with salt and pepper and add the bacon just before serving. You can also add some finely chopped red onion if you like.
For the salad, place the eggs in salted boiling water and cook for 6-7 minutes, then put in ice cold water and let cool down before pealing. Boil the asparagus for 2 minutes until al dente. Then just assemble the salad, lettuce, avocado, cherry tomato, asparagus and egg, then drizzle over the vinaegrette! Voilá!
For main course I made a potato rösti/hashbrown that I topped off with salmon roe, créme fraiche and red onion. This is a good appertizer aswell! Recipe for hashbrown here. Enjoy your weekend!
Another thing I imported from Finland was a pair of beef tenderloin steaks. This is “dude food”, when you want to please your man.
It is important to treat a good steak with respect. Always take the beef out the fridge to room temperature 1h before preparing it. Then the meat and fat from the meat doesn’t get chocked when hitting the hot pan and the juices stay inside the beef. And I tend to only season the steak with salt and pepper.
To accompany the beef, I made some roasted potatoes, slice the potatoes and drizzle with olive oil, 2-3 garlic cloves and salt and pepper. Bake in an 220 oven for about 20 minutes until golden.
The asparagus, I wrapped in a slice of bacon and grilled off while the beef was resting. You could serve this with a red wine sauce or pepper sauce if you’d like.
When frying the beef, always always always make sure the pan is super hot! You should always rest the beef minimum 5-10 minutes wrapped in tin foil after frying it.
Made some chanterelle pasta for lunch of the mushrooms I bought from the market today. What you need is basically;
– 1 small onion
– 5 strips of bacon (optional)
– 1-2 cloves of garlic
– 1dl cooking cream
– 0,4 kg chanterelles
– Barilla pasta (the best, no other way around it)
– some parmiggiano or other cheese to grate ontop
Put on some water for the pasta. While waiting for it to come up to a boil, chop the bacon, onion and garlic. Then heat up a pan and first add the bacon and stirr, then the onion and garlic. Fry on a medium heat for 4-5 minutes. Add the pasta to the boiling water and cook according to package instructions. Add the washed mushrooms to the pan with bacon and onion and crank up the heat, fry until the mushrooms are golden (about 4 min) and add some fresh chopped thyme and some salt and pepper, add the cooking cream 1 min before the pasta is ready. Then drain the pasta and add to the sauce, top off with the cheese, yum!!