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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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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Sunday dinner

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For mashed potatoes; peel 4 big/mid sized potatoes and cut into smaller pieces, add water and let boil for 10-15 minutes until super soft. Then drain and mash well, add a nob of butter and about 0,5 dl milk, salt according to taste. Stir well.

For the meatballs, to 400g of minced meat, add one egg, 1 tbsp of Worchestershire sauce, 1/2 medium sized yellow onion or one small, and salt and pepper. Form into small balls and fry in butter until they get a nice color and they’re cooked through.

For the chanterelle sauce, to a frying pan, add a nob of butter, then the chantarelle and 1tbsp of plain flour. Fry for about 2 min and then add 2dl of cooking cream, let simmer for a couple of minutes.

Voilá, serve with lingonberry jam and enjoy! x