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!
Salad base: spinach, yellow-brown and red cherry tomatoes, cucumber
Oven roasted sweet potato, goatscheese, toasted pinenuts and balsamico.
What you need(for two):
– 2 discs of goatscheese
– 1 red paprica
– 1/2 yellow paprica
– salad leaves
– 1/2 large avocado
– 1 tomato
– pine nuts
– drizzle of honey
Start with heating up a oven to 220 degrees, put halved papricas on a baking tray and rub with olive oil and skin faced up. Roast until full with dark spots and skin bubbly (about 20-30 min). Plate up some salad, slice tomato and avocado, drizzle with evoo. Roast about 3 tbsp of pine nuts on a dry pan until golden. When the peppers have cooled down a bit, simply peel them and slice. Drizzle goatscheese with honey and ground pepper, then put in a 250 degree oven for 5 min. I usually put the goatscheese on small coffee plate so it doesn’t start to spread all over the place, haha a homecooks tip! Then just add the goatscheese to salad, drizzle with balsamico and add pine nuts. Voilà!
Today, my dad came to visit us to Tallinn. We walked through Kalamaja to Telliskivi, and visited the saturday fleamarket and after that we went for lunch to F-hoone. I ate the falafel-feta burger and the boys ate the Furger and drank some local beers. I must say, that my previous experiences at F-hoone hasn’t been that good, after the first time I actually filed a complaint, but it was mainly because of the waiter. Now it was a super sweet girl who served us, and I’m happy!
After our lunch, we walked to the old town for coffee, and we ended up in Maiasmokk Kohvik, which is a well-known café in Tallinn.
Well, if anyone would ask me what I’ve done all week, I’d say I’ve been eating like a horse. Been totally spoiling myself and Niklas. For dinner today I made a yummy salad with crispy chorizo, avocado, olives, red onion and other things good. On thursday we celebrated that “hell week” was over, and we treated ourselves with some charcuterie, and yesterday the whole Indian feast. Gosh, I’m about to explode, next week more balanced diet haha! But you got to spoil yourself every once in a while, right? 🙂
Slice sweet potato into thin slices, rub with olive oil and sprinkle with salt and pepper and bake in a 220 degree oven.
Add sweet potato to a salad of arugula, pine nuts and goats cheese and drizzle with olive oil. Yummyy