Grilled Entrecôte and Vegetables with Tomato Sauce - Grillad entrecôte och grönsaker med tomatsås

GRILLED ENTRECÔTE AND VEGETABLES

WITH TOMATO SAUCE

Grillad entrecôte med tomatsås

Serves 4

2 to 4 slices beef, e.g. entrecôte,

approx ½ inch thick

salt

Tomato sauce:

1 onion

1 garlic clove

2 tablespoons olive oil

1.1 lb crushed tomatoes

basil leaves

salt, pepper

a pinch of sugar

Grilled vegetables:

1 lb 10 oz sweet potatoes

1 squash

2 red onions

2 limes

1.7 oz mixed lettuce leaves

Dressing:

1 tablespoon white wine vinegar

0.2 cup rapeseed oil

grated zest from ½ lemon

1 tablespoon honey

salt, pepper

Tomato sauce:

Peel and chop onion and garlic. Sauté all onion in oil in a saucepan without coloring. Add tomatoes, shredded basil, salt, pepper and sugar. Simmer for 20 minutes, then mix the sauce until almost smooth and flavor to taste.

Grilled vegetables:

Peel and slice the sweet potatoes approx 1/4 inch thick. Cut the squash in rough sticks. Split the onions but leave them un-peeled. Split the lime. Grill all the vegetables until tender and slightly colored. Also grill the cut side of the lime.

Cut the sweet potatoes and now peel the onions. Sprinkle with the lettuce leaves. Blend the dressing together and drizzle it over the vegetables.

Flavor the meat with salt and pepper and grill for about 3 minutes on each side. Allow the meat to rest a few minutes before slicing. Serve with grilled vegetables and tomato sauce.

Enjoy!

Bella

Stew with Roots, Beans and Tomato - Rotfruktsgryta med bönor och tomat

STEW WITH ROOTS, BEANS AND TOMATO

Rotfruktsgryta med bönor och tomat

Serves 4

1 onion

1 garlic clove

2 tablespoons olive oil

1.1 lb crushed tomato

2 vegetable bouillon cubes

2 parsnips

2 carrots

½ celeriac (celery-root)

½ swede (rutabaga)

1 green squash

1 package large boiled white beans,

approx 13½ oz

salt, pepper

1 tablespoon fresh oregano

For serving:

sourdough bread

Decoration:

fresh oregano

Peel and chop onion and garlic. Sauté in a pot with olive oil over medium heat until the onion is tender and glossy. Add crushed tomatoes and bouillon cubes, bring to a boil and simmer for 3 minutes.

Peel parsnips, carrots, celeriac and swede and cut in pieces. Put them in the pot with the tomato sauce and simmer until they start to soften, 10 to 15 minutes. Split and cut the squash in pieces and add to the pot together with rinsed beans. Simmer the stew for 5 minutes and flavor to taste with salt, pepper and oregano.

Serve the stew with sourdough bread and decorate with oregano.

Enjoy!

Bella

Bramborová Polévka (Czech Potato Soup) - Tjeckisk potatissoppa

BRAMBOROVÁ POLÉVKA (CZECH POTATO SOUP)
Tjeckisk potatissoppa

This is a delicious potato soup!

Serves 4 to 6

2 lbs potatoes, 4 to 5 big ones
6 tablespoons butter or margarine
1 cup chopped celeriac (celery-root)
0.2 cup diced parsnip, finely diced
1 cup finely chopped onions
1 cup finely diced carrots
2 tablespoons flour
4 cups chicken bouillon
some marjoram
½ teaspoon salt
freshly ground black pepper
0.6 cup chopped mushrooms


Put the un-peeled potatoes in boiling water to cover and let boil for 6 to 8 minutes. Peel them and cut them in fine dice. Melt the fat in a large, heavy-bottomed soup pot on medium heat. Add the diced potatoes, celeriac, parsnips and carrots plus the onions and let sizzle in the fat for about 10 minutes, stirring occasionally, until lightly browned. Dust with flour and stir until the vegetables are covered with flour.

Add bouillon, marjoram, salt and mushrooms and some black pepper. Bring the soup to a boil on high heat while stirring, then lower the heat to the lowest possible, partly cover with a lid and let simmer for 25 to 30 minutes or until the potatoes and everything else is tender. Flavor to taste and adjust if necessary.

Serve in a large soup bowl or in serving Bowls.

Enjoy!

Bella

Rutabaga "Steaks" - Kålrotsbiffar

RUTABAGA "STEAKS"
Kålrotsbiffar

This was a very popular vegetarian alternative to meat during my childhood and youth and it's really quite good. If you serve it with lots of fried onion and cook it well, it's both filling, good and nourishing.

Serves 4

2 rutabagas, 1 to 1½ lbs
water, salt
2 tablespoons butter or margarine
4 onions
1 teaspoon thyme
0.8 cup cream or milk


Rinse and peel the rutabagas and cut them in approx 1/4 inch thick slices. Put them in boiling, lightly salted water and boil until almost tender, 10 to 15 minutes. Take them up and drain on paper towels.

Fry the rutabaga steaks in some fat on low heat until they are nicely colored. Put them on a serving plate and keep warm. Peel and slice the onions, brown it in some fat and let it fry until tender. Top the steaks with onion and sprinkle with thyme.

Whisk out the pan with cream or milk. Boil for a couple of minutes, then pour it over rutabaga steaks and onions and serve straight away.

Enjoy!

Bella

Mashed Swedish turnips and pork - Rotmos med fläsk

MASHED SWEDISH TURNIPS
Rotmos

This is another favourite of ours – mashed turnips served with boiled or lightly smoked meat or sausage. Mustard is an absolute necessity with this, and we’re having it for dinner today. We mostly use a pork knuckle, lightly salted, which we boil for 1½ to 2 hours depending on size, together with an onion in halves, some bay leaves, a carrot in pieces and some whole allspice berries and white peppercorns. Often we also serve a special kind of sausage made of ground pork (fairly coarsely ground) and with mild spices and some onion in it.

But the mashed turnips is almost the best, and here comes the recipe. We've always mixed them with potatoes in my family, but not everyone does. It's richer and better to do it our way I honestly think.

4 servings

1 – 2 Swedish turnips, approx 2 lbs in all

2 carrots
6 potatoes
water, salt
1 to 2 tablespoons butter or margarine
salt, pepper

Peel the turnips, carrots and potatoes. Cut in cubes or pieces. Place the turnips and the carrots in a saucepan and cover with lightly salted water. Some choose not to have carrots in their mash, but they give a lovely taste plus add vivid color to it. Boil for 30 minutes or until very tender. Boil the potatoes in another saucepan.

Pour off the water from the turnips and carrots and mash them in their saucepan. Then pour off the water from the potatoes and mash them. After this, you mix the turnips and potatoes and stir together until well blended. Add some butter or margarine plus warm milk for the right consistency. Flavour with salt and pepper to taste.

Then the lovely mash is ready to serve with the already boiled, warm meat.

Enjoy!

Bella