Clean out the fridge salad

 

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.  

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Oven baked salmon, kale and cauliflower puré

 

This is a quick and healthy dish that I made on a dinner party. I love pairing seafood or fish with a slightly sweet condiment, because it brings out the flavour in the fish. The cauliflower puré was so silky smooth!

What you need (4 pers.):

– 200g of cauliflower

– 2 potatoes (mid sized)

– cooking cream 

– nob of butter

– 1/2 lemon and more to serve

– 1 kg of salmon

– 400g of kale

Begin with peeling the potatoes, then chop the potatoes and cauliflower into smaller chunks. Add to a pot, cover with water and let simmer. 

Meanwhile place the salmon on a baking tray, season with salt and pepper and then bake in a 180 degree oven until just cooked, depending on the size of the fillet it will take 10-20 minutes. 

Rinse the kale, pull away from the stalk and then quickly boil for 1-2 minutes in salted water. Season with pepper and lemon juice.

When the cauliflower is soft, drain and add to a blender, add 2 dl of cream and a big nob of butter and juice from 1/2 a lemon. Blend until silky smooth and season with salt and pepper. 

Then just plate up and serve with a wedge of lemon. 

Quick Pho Ga

 

Sorry guys for being absent, I have been super busy with my thesis and othet school related stuff! You can follow me on Instagram ( @froidethumide or @breakfastbrunchdinner) where I update more often pictures.

A couple of weeks ago I had a flu, and what’s a better way of curing a flu than eating a large amount of chili, garlic and ginger? I made a delicious Pho Ga, which is a Vietnamese noodle and chicken soup. I did a fast version, as I didn’t want to start boiling a broth for several hour. 

Start with marinating some chicken drum sticks (500g) in 4-5 tbsp of soy sauce and 2-3 tbsp of hot chili-garlic sauce. Combine everything in a plastic bag and rub around, let sit in the fridge for 1 hour, then bake in a 180 degree oven for 30-35 minutes until cooked. Then just pull apart the meat with two forks. 

  

Meanwhile the chicken is cooking, start making the broth. As I made this for two persons, I used 1 liter of water, 1 vegetable and 1 chicken stock cube, 1 large chili, 3-4 cloves of garlic, 2 spring onions, 1 thumb sized piece of ginger, 1 lime and 2 tbsp of fish sauce. Just chop everything roughly, add water to a pot and squeeze in the lime.  Let come up to a simmer and let simmer for about 5-10 minutes. Check for seasoning and add more fish sauce if it needs saltyness. 

  

Then you can start assembling your soup, I added some thick rice noodles and pak choi that I boiled in the broth, then the chicken. I topped the soup off with coriander, chopped chili and spring onion, sesame seeds and Sriracha sauce. You could add also roasted onion and thai basil. 

Enjoy!

  

Asian meatballs in coconut-lime sauce and noodles

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I have been extremely lazy with grocery shopping during the past week. I have been extracting every little corner from the fridge! So, I came up with this dish as I found; a carrot, a chili, garlic, half a red onion, two limes, some coriander, noodles and ginger. All I needed from the store was then coconut milk and minced meat.
Lamb and beef mince is quite a common sight in the meat counter in Estonia, and it costs 5-6€/kg, which is a bit more expensive than beef-pork mince, but I like the flavour of the lamb.

Asian spiced meatballs:
– 400g of lamb-beef or beef-pork mince
– 2 cloves of garlic
– 1 thumb sized piece of ginger
– 1/2 red onion ( you can also use spring onion, I just wanted to get rid off it)
– handfull of coriander
– cest from 1 lime
– 1 tbsp of sriracha sauce/ or 1 chili
– 2 tbsp of sesame seeds
– 1 egg
– salt

Coconut lime sauce
– 1 can of coconut milk
– 1 chili
– 2 tbsp of soy sauce
– thumb-sized piece of ginger
– juice of one lime

Start with chopping the red onion and coriander as small as you can, add to the bowl with the meat. Grate the lime cest (try not to grate any white parts), ginger and garlic. Add the sesame seeds, salt, sriracha and egg and stirr well. Let sit in the fridge for about 10-15 minutes.

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Meanwhile you can do the noodle salad. For the salad you need: rice noodles, 1 carrot, 1 tbsp of soy sauce, 1 tbsp of fish sauce, juice from 1 lime, 1/2 chili and 1 tbsp of water, top off with coriander and spring onion.Put on some water and let boil, add noodles. Boil according to instructions on package and drain. To a bowl, add soy sauce, lime juice, fish sauce, chopped chili and water. Stirr, and add noodles. Peel the carrot, and slice thin strips of the carrot with the vegetable peeler. Add carrot to noodles and toss.

Form the meat into small balls, if it sticks to your hand, wet your hands a bit with water. Fry the meat balls quickly just to get some color on every side, because they will cook through in the sauce. When fried on every side, remove meatballs from the pan, and add the coconutmilk to the pan and the chili, lime juice, soy and ginger. Let simmer 2-3 minutes before adding the meatballs. Let simmer on a low heat for about 6-8 minutes (depending on how big your meatballs are) and serve with the rice noodles.

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The best roast beef

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You know, sometimes you eat something that you can’t get out of your mind – for several years! So about 6-7 years ago, in upper secondary school, Linn made this double marinated roast beef. Last week I found myself craving this particular dish, so I asked her for the recipe. I made some small modifications to it.

This is a two-day recipe, which is easy to prepare in advance for e.g. a dinner party.

1st marinade:

– 800g beef fillet (rump or sirloin)
– 2 tbsp of soy sauce
– 2 tbsp of hoisin sauce
– 0,5 tsp of salt
– 2 tbsp of oil
– 1 tsp of sugar

Combine all ingredients for the marinade in a small bowl, put the meat (clean if theres excess tendons) into a plastic bag and pour over the marinade. Press out any excess air and tie. Let sit over night in the fridge, turn the meat every once in a while.

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When cooking the meat, take it out from the marinade, tap it dry with paper. The meat gets a nice dark color from the marinade. Then fry quickly in a hot pan to get color, put in a 150 degree oven for about 30 minutes until the inside temperature of the meat is 55 degrees. If you want it more cooked, let it get to 65 degrees. But I think that roast beef is more tender and juicier when left a bit more red.

When the beef is cooked, let it rest wrapped in tin foil for at least 15-20 minutes before slicing it into thin strips.

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2nd marinade:

– 0,5 dl water
– 0,5 dl white wine vinegar ( I added a squeeze of lemon for freshness)
– 2 dl of oil
– 1 tsp salt
– 1 tsp of ground pepper
– 2 garlic cloves (grated or pressed)
– 0,5 dl of chopped parsely
– 2 tbsp of chopped capers
– I had some fresh oregano in the fridge which I added a handfull of

Add all ingredients to a bowl and stirr well. Then dress the meat with the marinade, let sit for 1-2 hours in the fridge before serving.

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I served the meat with oven roasted veggies (red onion, squash, carrot and paprica, chili, garlic, fresh oregano, olive oil, salt and pepper)! This was super yummy!

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Easy peasy

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I’m trying not to eat any wheat flour anymore, which means no pasta, which is actually fine by me. I don’t eat either way pasta that often, exept when being lazy or in a hurry. I love potato and sweet potato, I love them in all forms.

Today I cooked a quite quick and easy dinner, pesto-pine seed-salmon in the oven and mashed potatoes and boiled broccoli. Easy peasy!

Start with peeling and cutting the potatoes (4 floury potatoes, mid size) and let boil until over cooked. Meanwhile prepare the salmon.
When the potatoes are cooked, drain, mash them, add about 2 tbsp of butter and 0,5 dl of milk to it and a lot of salt. Potatoes need salt.

For the salmon you need (400g chunk of fish) 2 tbsp of greek yoghurt, 3 tbsp of pesto and some pine seeds. And some salt and pepper ofcourse.
I have been wondering for a while why there isn’t any smetana or creme fraiche in the food stores in Estonia? I find it so wierd that there is only soured cream (habukoor)… Well, tell me if you know!

Okey, so basically combine the yoghurt and pesto and season with salt and pepper and sprinkle over the pine seeds. Bake in 180 degree oven for 10-15 minutes depending on the thickness of the fish.

Boil the broccoli for max 5 minutes until al dente, drain and squeeze some lemon ontop and season with some salt. Ahh, love simply boiled broccoli with a squeeze of lemon juice. Yum

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