recipe

Pink Pasta Puddle

My son is back home, and we’ve been working hard on getting his life straight again and finally I feel like this is going somewhere positive. I’m trying to settle an agreement with his roomie and since our house is a mess after an entire week of everyone being sick, I’m trying to catch up.

Same goes for the fridge. This frugal thing didn’t really catch on when we were sick, meaning we’ve got plenty of stuff that are almost overdue. So… Without knowing in which direction I wanted to go, I created this horrible mess that tastes… A-MA-ZING! It is soft and perfect for comfort food cravings.

I call it…

Pink Pasta Puddle

PINK PASTA PUDDLE

  • 200g macaroni or pasta
  • 2-3 beetroots in small cubes
  • 3 large carrots in medium cubes
  • 1 leek sliced
  • Creme fraiche (I had about 3dl leftover)
  • Salt, pepper, cayenne
  • Extra: can add ham or pepperoni or left over meats to the dish before the creme fraiche.

1. Boil the pasta Al dente in lightly salted water, drain and put it aside.

2. Start with the beets and frie them about ten minutes while dicing the carrots and then adding them

3. Slice the leeks and frie them too. This is where you’d add the meat if you have some.

4. When the beets and carrots are soft but not mushy, turn down the heat and add the creme fraiche and give it a good stir while seasoning.

5. Finally add the pasta/macaroni and heat it up a bit. Not too high heat or the creme fraiche will maybe become a bit grainy.

Enjoy!

Welcome to january the 74th

I think we survived January. B’s teeth, the three times car mechanic, insurances and christmas-meldown hit hard… but we had food and shelter and made it through.

This is the last meal I made and even though we’re doing scraps now… it was awesome. I will call it:

Pasta N eggs 74th

  • Boil some pasta
  • Cut leftover veggies (we had kale, onions and parsnips) and fry it in a pan with some salt, paprika and garlic
  • mix a bunch of whole eggs with a good splash of cream and a bit of sifted wheat flour – give it salt and pepper and toss it in a medium/low heat frying pan and let it warm/sit
  • mix pasta with vegetables and fry it a minute or two, before adding a bit cream and topping it with what ever cheese that needs to be eaten.
  • turn on the grill in the oven and give the pasta-veggies a ninut or two.
  • Check the eggs. If it is still a bit liquid on top, give it a minute or two under the grill
  • Serve and enjoy.

Maysakkasagna

Yesterday B and I went dumpsterdiving and we got a huge load of potatoes. Yes, a bit of them were bad and soft, but still…there was a lot and we even gave my son a large bag plus some other stuff to take home.

Earlier today I texted one of B’s colleagues, an around 60year old guy I’ll call Bear on this blog. He lives alone, and I know how it is for most people who lives on their own; cooking is seldomly prioritized. Bear has also helped me (us) during the toughest crisis this december, and hes a friend og B’s mom as well. So…kind of a member of our family you could say. I asked if he’d like a portion of whatever I came up with tomorrow on the job and he did. So there was no way I would NOT cook today.

I came up with a…erhmmm…mix of mousakka (without eggplant) and lasagna (because of the bechamel and no pasta), and we didn’t have any ground beef, so instead I used ground chicken. Oh yeah. And my name is Maya hence the name of this dish.

Here’s my extremely loose recipe. I made enough to feed 9 people of moderate appetite especially if serving bread with it.

Potatoes and shredded cheese and…

Meatish tomato sauce

  • A package of ground chicken (400g)
  • A splash of oil
  • 2 large onions (in Denmark that is aprox. 200f)
  • 4 cans of chopped tomatos (4×400g)
  • spices + salt and pepper
  • 2-4 “icecubes” of frozen cream (I freeze my cream to make it last longer)

1. Brown the meat in a splash of oil

2. Throw in the onions and stir until they’re soft and glasslike.

3. Dump in the cans of tommatos and heat it till it’s boiling.

4. Season it with salt, pepper, and perhaps thyme and oregano. I also added 2 cubes of vegetable stock but you don’t need them.

5. Add the cream -fresh or frozen – mix it in and put aside in a large bowl .

Bechamel sauce

  • 50g salted butter
  • 4 chaotic tablespoons of all purpose wheat flour
  • 1 liter of milk, preferably not a skimmed type. The fat ia good if you, like me, always put a bit too much flour in so you need to add water.
  • salt, pepper and a good dash of nutmeg.

1. Melt the butter in a large pot

2. Add the flour to create a ball of butter and flour

3. Add the milk little by little while making sure you heat it up along the way to avoid lumps.

4. At some point, you’ve probably added all your milk, then add water until it has the required texture. Which is.. not thick nor thin. Not too sticky nor too runny

5. Season it.

ASSEMBLING IT ALL

1. Peel a whooole lot of tomato and slice them in 0,5 slices.

2. First add meatish sauce, then potatoes, then bechamel, then potatoes, then meatish…etc. and keep doing it until you run out of both. Top it off with the bechamel as it makes it easier to save on the….

3. Cheese which you will add after having it in the oven at 200°C for about 40 minutes, and then give it another 25 minutes. Time in the oven is really depending on how thick you sliced the potatoes. But around 1 HR all together.

Enjoy with a salad or bread or whatever you feel like.