Meal Medley

Now that my camera is back in action I have gotten busy catching up on lost time! I cooked a few trusty favourites and 'borrowed' a recipe from another blog to try, which I will tell you about first!

First up, here is the link to where I got the recipe http://culinariakitchen.blogspot.com/2008/01/grnne-deller-med-rissalat.html of course I will translate into English but I thought you might like to see the lovely picture there. All the pictures on this blog are lovely, I always enjoy looking at them! I also love to keep up to date with certain Danish celebrations through this blog, it was gorgeous to look at over Christmas and I see there is some lovely stuff there for Easter too! I have a soft spot for Danish food, having lived there for a year as an exchange student. I took my husband and son with me when I finally returned and they too became converts to Danish food. One of our favourites and a regular on the menu in our house is frikadeller, or pork meatballs. These are sometimes made half and half with veal but I have never been able to get veal so we do the plain pork version. They are so simple yet so lovely, in the winter they get teamed up with caramelised apples, mashed potato, red cabbage (done Danish style) and onion gravy. Truly a fabulous meal.

Tonights version though is a 'light' and 'green' version, so no gravy etc! The herbs through them gave them an extra dimension of flavour and I served them with corn on the cob, salad and a herb and yoghurt sauce.

500 g pork mince

1 large handful parsely

1 large handful basil

1-2 onions

1 dsp flour

1 egg

salt and freshly ground pepper to taste

oil or cooking spray for frying

Chop parsley, basil and onion finely in a food processor. Add in mince, egg and flour process until mixed through. Season. Shape into medium sized meatballs and fry in a little oil, or spray fry pan with cooking spray. Brown well and turn after 5-10 minutes. Fry until cooked through.
Other meals for the week were roasted vege (courgette, aubergine, onion, tomato and red pepper) with feta and basil and olives, served on spaghetti and prawn laksa. I never seem to make laksa the same twice, but have come to rely on this brand of laksa paste which I find gives a very good result. My main components are always a good chicken stock, laksa paste, coconut milk, spring onions, noodles and fresh chopped coriander. I will often pop in prawns or chicken, and maybe one or two other vege like mushrooms, red pepper or carrots. Not terribly traditional but always heaven in a (preferably large) bowl!