This article was first published on HusGlede.no
Remember that even though the days are different, it is nice to keep the things we are used to, like eating dinner together. Remember that we have several suggestions for weekly menus out there, and you will find one of them here.
Monday: Salty pork and lentil soup
Lentil soup and salted pork
Starting the week with a simple soup is never wrong. A soup satisfies and warms, especially in these cold times. Serve the soup with good bread.
What do you need:
225 g lightly salted ready-cooked pork
2 tablespoons olive oil
1 onion
3 cloves garlic
4 potatoes
450 g finished red lentils
2 vegetable bouillon cubes with water
salt and pepper
good bread
This is what you do:
Cut the meat into pieces, as well as all the vegetables.
Fry the onion, garlic and potatoes in a thick-bottomed saucepan over medium heat in a little olive oil. Cook until the onion is soft.
Put in the lentils and continue to cook while stirring regularly for approx. five minutes.
Put the vegetable broth together with water and bring to the boil. Cook until the potatoes are tender.
Add the diced pork and season with salt and pepper.
Serve with a good loaf of bread that you have heated in the oven.
Tuesday: Pancakes with blueberries and bacon
You can make pancake batter from scratch, it does not take long, or you can buy a bag of ready-made pancake mix. The taste is nothing to speak of and it all goes really fast. We have chosen to make a quick blueberry jam, but you can also choose to buy ready-made jam in a glass.
What do you need:
1 bag of ready-made pancake mix
butter for frying
1 bag of frozen blueberries
1 tablespoon sugar
2 packets of bacon
3 dl light sour cream
This is what you do:
Mix the pancake tube according to the instructions on the package and fry the pancakes in a hot and greased pan.
Make blueberry jam while the pancakes are frying by pouring the frozen berries into a saucepan with a little sugar. Taste how sweet you want the jam.
Heat on low heat and simmer for a few minutes.
Crispy bacon and divide it into cubes.
Serve freshly baked pancakes with blueberry jam, crispy bacon and sour cream
Wednesday: Easy pork stew
An easy-to-use pork stew is perfect for a day of cooking at home. Everything is thrown in a spacious pot and allowed to simmer a little until it is on the table.
What do you need:
400 grams of shredded pork
cooking oil
1 teaspoon ground ginger
1 tablespoon flour
1 tbsp soy sauce
1 tsp salt
1 teaspoon pepper
3 dl broth, meat or vegetable broth. 1 cube + water
1 bag of frozen stew mixture
This is what you do:
Fry shredded pork on medium-high heat until it gets a nice crust here and there.
Put the meat in a large saucepan, and sauté a little with salt, pepper, ginger and soy sauce.
Sprinkle with a little flour.
Put in the frozen stew mixture and the broth.
Let simmer for 5-10 minutes until the vegetables are thoroughly heated.
Serve while hot and preferably with a sprinkle of fresh parsley, if you have any.
Thursday: Cod with spinach and mashed potatoes
Cod and spinach go well together and this dish has fried cod served with homemade mashed potatoes with spinach. Delicious, filling and not least, fast.
What do you need:
1 pk cod fillet without skin
8 medium-sized almond potatoes
1-2 dl milk
50 gr spinach
150 gr butter
1 clove garlic
2 tbsp soy
1/2 pk sugar peas
salt and pepper
This is what you do:
Peel the potatoes, cut into pieces and cook until tender.
When the potatoes are ready, strain the water and mash the potatoes with a potato masher.
Stir in milk and 50 grams of butter. If the mashed potatoes become too thick, just add more milk.
Put the spinach in the mashed potatoes, and season with salt and pepper.
Melt 100 grams of butter in a saucepan with the garlic fat and wait until the butter is brown until you add the soy sauce.
Season the cod with salt and pepper and fry the fillets on medium heat. Start by frying the cod with the skin side down.
Let the fish cook for 4-5 minutes until it turns golden and “releases” the frying pan. Turn the fish over and fry it for the same length of time on the other side. Take the fish out of the pan and let it rest for 10 minutes before serving.
Boil the sugar peas quickly in lightly salted water.
Serve the cod with mashed potatoes, soy butter and sugar peas.
Friday: Tacograteng
Taco gratin is perfect to serve if there are several of you at the table, but also if you have vegetables in the fridge that sing the last verse. Make sure you cut all the vegetables into about black pieces so that everything is done at the same time. Serve with a good salad.
What do you need:
400 grams of minced meat
1 yellow onion
4 tablespoons taco seasoning
1/2 dl water
2 boxes of kidney beans (can be omitted)
1 large box of corn
2 red peppers
2 glasses of taco sauce
200 grams of grated yellow cheese
1 piece of lime
3 dl light cream
fresh coriander
1 bag of crispy tortilla chips
This is what you do:
Preheat the oven to 225 degrees.
Grease a refractory dish with oil.
Heat a frying pan and brown the minced meat, being careful not to boil the minced meat. Then you rather fry the minced meat several times.
Finely chop the onion and have it with the minced meat.
Stir the taco seasoning into the minced meat and pour over water. Bring to the boil and let everything simmer until the minced meat is cooked through and the onion is tender
Rinse kidney beans and corn.
Cut peppers into small cubes.
Cut up other vegetables that you want in the gratin.
Spread the minced meat, kidney beans, corn and paprika cubes outwards in the refractory form.
Top with taco sauce and grated yellow cheese.
Bake the gratin in the middle of the oven for 25 to 30 minutes, until the cheese is melted and has a nice color.
Serve the taco gratin with limes, sour cream, taco sauce, finely chopped coriander, tortilla chips and a fresh salad. Happy Friday!
All recipes are made for four people. If there are more or fewer of you at the table, you multiply or subtract so that you get ingredients for the right number of people to cook for.
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