This article was first published on HusGlede.no
Remember that even though the days are different, it’s a good idea to keep the things we’re used to, like having dinner together. Remember, we have many suggestions for weekly menus, and you’ll find one here.
Monday: Lentil and salt pork soup
Lentil and salted pork soup
Starting the week with a simple soup is never a mistake. Soup is satisfying and warming, especially in these cold times. Serve the soup with good bread.
what do you need:
225gm cooked salted low fat pork
2 tablespoons olive oil
1 onion
3 garlic cloves
4 potatoes
450g of ready-made red lentils
2 cubes of vegetable stock with water
Salt and Pepper
good bread
This is what you do:
We cut the meat into pieces, as well as all the vegetables.
Fry the onions, garlic and potatoes in a thick-bottomed saucepan over a medium heat in a little olive oil. Cook until the onions are soft.
Add the lentils and continue to cook, stirring regularly, for approx. five minutes.
Put the vegetable broth with water and bring it to a boil. Cook until the potatoes are soft.
Add the diced pork and season with salt and pepper.
Serve with a good loaf of bread that you have warmed in the oven.
Tuesday: Pancakes with blueberries and bacon
You can make pancake batter from scratch, it doesn’t take long, or you can buy a bag of ready-made pancake mix. The taste is nothing to talk about and everything goes really fast. We chose to make 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 packages of bacon
3 dl light sour cream
This is what you do:
Mix the pancake tubes according to the directions on the package and fry the pancakes in a hot, oiled frying pan.
Make blueberry jam while frying pancakes by pouring the frozen berries into a saucepan with a little sugar. Taste how sweet you want the jam.
Heat over low heat and simmer for a few minutes.
Crispy bacon and cut it into cubes.
Serve freshly baked pancakes with blueberry jam, crunchy bacon and sour cream
Wednesday: Easy Pork Stew
This easy-to-use pork broth is perfect for a day of cooking at home. Everything is thrown into a wide saucepan and left to boil 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 tablespoon soy sauce
1 teaspoon salt
1 teaspoon pepper
3 dL of meat or vegetable broth. 1 cube + water
1 bag of frozen soup mix
This is what you do:
Fry the shredded pork over medium-high heat until it has a nice crust here and there.
Place the meat in a large saucepan and toss lightly with salt, pepper, ginger and soy sauce.
Sprinkle with a little flour.
Add frozen soup and broth mixture.
Let it simmer for 5-10 minutes until the vegetables are completely heated through.
Serve hot, preferably with a sprinkle of fresh parsley, if available.
Thursday: Cod with spinach and mashed potatoes
Cod and spinach pair well together, and this dish was served with fried cod and homemade mashed potatoes with spinach. Delicious, filling and not least, fast.
what do you need:
1 packet skinless cod fillet
8 medium size potatoes with almonds
1-2 dl milk
50 grams of spinach
150 grams butter
1 clove garlic
2 tablespoons soy
1/2 pea sugar
Salt and Pepper
This is what you do:
Peel the potatoes, cut them into pieces and cook until tender.
When the potatoes are ready, drain the water and mash the potatoes using a potato masher.
Add 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 turns brown until you add the soy sauce.
Season the codfish with salt and pepper and fry the fillet over medium heat. Start by frying the cod with the skin side down.
Let the fish cook for 4-5 minutes until golden and “releasing” the pan. Fry the fish for the same length of time on the other side. Remove the fish from the skillet and let it rest for 10 minutes before serving.
Quickly boil the peas and sugar in lightly salted water.
Serve the cod with mashed potatoes, soy butter, peas and sugar.
Friday: Tacograting
Taco gratin is perfect for serving if there are several of you at the table, but also if you have vegetables in the fridge singing the last syllable. Be sure to chop all the vegetables into roughly black pieces so that everything is done at the same time. Served with a good salad.
what do you need:
400 grams minced meat
1 yellow onion
4 tablespoons taco seasoning
1/2 deciliter of water
2 boxes of beans (can be omitted)
1 big can of corn
2 red peppers
2 cups taco sauce
200g grated yellow cheese
1 piece of lime
3 dL light cream
fresh coriander
1 bag of crunchy tortilla chips
This is what you do:
Heat the oven to 225 degrees.
Grease a baking dish with oil.
Heat a frying pan and brown the minced meat, being careful not to overcook the minced meat. Then fry the minced meat several times.
Finely chop the onion and eat it with minced meat.
Stir taco seasoning into ground beef and pour over water. Bring the mixture to a boil and simmer until the minced meat is tender and the onions are soft
Rinse the beans and corn.
Cut the pepper into small cubes.
Cut the other vegetables you want into the gratin.
Spread the ground beef, beans, corn, and paprika cubes out in a heat-resistant form.
Topped 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 nicely browned.
Serve the taco gratin with lemon, sour cream, taco sauce, finely chopped cilantro, tortilla chips, and fresh salad. happy Friday!
All recipes are for 4 people. If there are more or less of you at the table, multiply or subtract until you have the ingredients for the right number of people to cook for.