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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Puff pastry tarteletts with beetroot and zucchini

 

This is a dish that many of my friends have liked very much! Super easy and super quick!

What you need:

– puff pastry (5 sheets)

– 2 large beetroots 

– cream cheese

– goats cheese

– salt & pepper

– balsamico

Take out the puff pastry 30 minutes prior to cooking and let thaw. Peel and boil the beetroots, then slice thinly and place on a parchement paper. Drizzle over some balsamico and roast in the oven for about 10 minutes until not soggy anymore. 

Roll out the puff pastry slightly, then score the puff pastry 1cm around the corners. Spread out the cream cheese (not on the edges) and then layer with beetroot and thinky sliced goats cheese or zucchini ( sliced with vegetable peeler). Season with salt and pepper, brush pastry edges with egg and let bake for 15-20 minutes in a 200 degree oven until the pastry is cooked through. 

  

Serve with walnuts and rucola!

Zucchini and eggplant lasagna

As it is the end of the month, and you never have too much money as a student, I usually cook a large dish that can be eaten during several days to save some money. The absolute favorite dish of mine at this moment is vegetable lasagna. Instead of lasagna sheets I use vegetables such as eggplant or zucchini, but it is completely fine to use a few sheets of whole grain pasta, as I did this time in order to make it more hardy. I use a ton of veggies, so even though there is a little cheese, this is extremely healthy, and you can leave out the meat completely by adding some soy protein or chopped cauliflower. 



Zucchini and eggplant lasagna:

– 1 large eggplant

– 1 large zucchini

– 500g of crushed tomatoes

– 1 chili

– 3-4 cloves of garlic

– 1 large onion

– 1 large carrot

– 1 red pepper

– vegetable stock cube

– 500g of minced meat (or soy protein)

– spices such as salt, pepper, thyme, oregano, smoked paprica, basil etc.

– 100g of buffalo mozzarella 

– 70g of any grated cheese 

Start with washing the eggplant and zucchini, then slice thin strips with the help of a cheese slicer, the eggplant is easier to slice with a large knife into thin strips. 



Then in a hot, slightly oiled pan, fry the strips until golden and season with salt and pepper. 





Then start with the tomato sauce, chop onion, garlic, chili and paprica, grate the carrot. Add olive oil to a pan and on a slow heat gently fry the vegetables. Then add the minced meat, vegetable stock and spices and cook the meat through. Add then the cruched tomatoes and 1-1,5dl of water and a splash of wine if you will. Let simmer for 5 minutes. Meanwhile slice the mozzarella.

As I don’t use any bechamel sauce (cheese sauce), I usually combine 3dl of milk with 2 eggs and add it to the lasagna. This is not necessary when only using vegetables, but as I used a few layers of pasta, it needs some additional liquid. 

Then you can start assembling the lasagna, in an oiled oven tray, put a little sauce, then either pasta or vegetables, sauce, vegetables, sauce, cheese, vegetables… Etc, you know the drill! I like to put the cheese as the middle layer! Then just top the lasagna with the shredded cheese and put in a 220 degree oven for about 30 minutes until beautifully golden! 



Zucchinilasagna

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We’re trying to eat more healthy this week, so I decided to try out zucchini lasagna. I had to cheat a bit as I didn’t have enough zucchini, so I put one layer of lasagna sheets, but othewise this is super healthy, packed with veggies and topped with feta cheese. You can add basically anything to it, olives, sundried tomatoes, mozzarella, fresh basil.. You name it! This is a “empty your fridge” dish.

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What you need:

– 1 huge zucchini or 2 medium/small sized
– 2 cans of tomato sauce
– 1 chili
– 2 cloves of garlic
– 1 large carrot
– 1/2 green pepper & 1/2 red pepper
– 300g beef mince (optional, you can substitute with soy proteine or chickpeas/beans etc)
– 1 red onion
– 50g of creamy feta
– parmiggiano
– salt, pepper, oregano, thyme, spanish smoked paprica powder

I started with slicing the zucchini with a cheese slicer into thin strips. Then just grill it to get some nice color and flavour, season with salt and pepper.

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Then just cut all veggies really small, use also the remains of the zucchini. Grate the carrot. Then fry in olive oil, add minced meat or chickpeas and the tomato sauce and seasoning(1 tbsp each of oregano, thyme and smoked paprica, you could also add fresh basil). Add about 2dl of water and let simmer for about 5 min.

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Then just start layering the lasagna, some zucchini, sauce, feta, zucchini, sauce, feta… You know the drill 🙂 top off with some feta and grate some parmiggiano ontop! Bake in a 200 celcius oven for 20-30 min, until the cheese gets some color. YUM!

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