Korean beef with udon nudles

It is getting colder and colder outside and the need for something warm to eat increases. Why not add spicy as well…

• 400 g fresh Udon nudles
• 600 g Beef
• 1 large Choi cabbage
• 4 Spring onions
• 1 Red Onion
• 1 Carrot
• 4 Eggs
• 1 Lime fruit
• fresh Coriander

Broth

• 1 l Chicken broth
• 2 Chili fruits
• 2 Lemon grass
• fresh Ginger
• 1-2 Garlic cloves
• 2-3 Kaffir lime leaves
• 33 cl Japanese beer

Start with the broth. Boil water with chicken broth and beer, add pieces of chilifruit, lemon grass, ginger, garlic and kaffir lime leaves. Let it simmer for 10-15 minutes. Strain away the spices. Cut and shred the vegetables.

Fry the meat shortly in oil so that it gets a nice colour. Cook the udon nudles according to the manufacturer.

Put the udon nudles in 4 bowls, pour the reheated broth over them and crack an egg in each bowl. Add the vegetables, slice the meat in thin slices and put them on top. Decorate with coriander, chopped cashew nuts and lime.

Serve together with Kimchi salad.

If you want a vegetarian dish simply exchange the beef for tofu and the chicken broth with vegetable broth.

Music: An old classic with Spice Girls – Spice up your world

Tafelspitz with seasonal veggies

Tafelspitz

• 1 kg Tafelspitz (beef from ox) or roast beef
• 1 Onion
• 1 Carrot
• 1 clove Celeriac
• 1 Leek
• 8-10 Parsley stalks
• fresh Thyme
• 2 Bay leaves
• 8-10 White peppercorns
• Salt

Cover the meat with water in a saucepan. Bring it to boil for a few minutes. Take the meat out and rinse it with water. Put the meat back in the saucepan with new water, make it boil again.

In the meantime prepare the vegetables and spices. Cut the onion, the leek, the celeriac and the carrot in smaller pieces. Add it all into the water and simmer together with the meat for 1,5 – 2 hours.

After 2 hours take out the meat and let it cool, strain the stock and save it for another time. Put the meat back in the saucepan and put a weight on it, for example a mortar. Leave it for a couple of hours.

Sauce

• 2 hardboiled Eggs
• 1 Red onion
• 2 tbsp Capers
• 1 dl Parsley
• 1 small Pickled gherkin
• 2 tbsp Horse radish

We served our Tafelspitz with potatoes, carrots, leek and radishes that we boiled in the stock.

Music: Salem al Fakir’s singel – Keep on Walking

We’re making meatballs

Meatballs with mashed potatoes, cream sauce, pressed and pickled cucumber and lingonberry jam was served to us by our grandmothers and mothers. And I guess it will always be a favorite. Forget the ones from IKEA. This is the real thing!

Meatballs

• 500 g minced Beef
• 2 Egg
• 1 tbsp Mustard
• 1 bread Roll, only the content (or other fresh white bread)
• 0,5-1 decilitre Milk or Cream
• 1 Onion, finely chopped
• 5-6 Cloves
• 5-6 Pimentos
• Salt
• Black pepper

Blend everything together, crush the pimento and the clove in a mortar, let the mixture draw for a few minutes. Form the meatballs with wet hands and fry them in a pan with butter.

Mashed potatoes

• 8-10 Potatoes
• 1 decilitre Yoghurt
• 1-2 decilitre Milk
• a knob of Butter
• Nutmeg
• Salt
• Black pepper

Boil the potatoes, when they’re done pull out the water and mash the potatoes. Use an electric mixer, add a knob of butter, nutmeg and yoghurt and mix. Gradually add the milk until you get preferred consistency. Spice it with salt and black pepper.

Pressed and pickled cucumber

• 1 Cucumber
• 1-2 teaspoons Salt
• 1 decilitre Water
• 2 tbsp Sugar
• 2 tbsp Vinegar essence
• Parsley

Slice the cucumber thinly, put it in a bowl with the salt. Put a lid (or a plate) on top of the cucumbers and add a weight to press it down. Leave it for 30 minutes. Blend water, sugar and vinegar essence.

Pour out the water from the pressed cucumber and put the cucumber in a glass jar, add chopped parsley and pour the fluid into the jar. Leave it in the fridge for a couple of hours before you eat it.

Brown sauce

• Cream
• Beef broth
• Soy sauce
• Sauce thickener
• Salt
• Black pepper

Make the sauce in the pan where you fried the meatballs without washing it in between. Add the ingredients depending of your own taste, you can of course exchange the cream for milk. Stir everything until you have a nice consistency and a tasty sauce.

The lingonberry jam is bought in Sweden and not homemade.

Music: CEO – the swede Eric Berglund – and his latest record White Magic.

The north sea burger

After eating a whole lot of Asian food, which we love, we decided to go crazy with the Scandinavian food this week.

Burger

• 100 g smoked Norwegian Salmon
• 500 g Saithe (or other fish)
• 1 Egg
• Chives
• Salt
• White Pepper

Use a food processor and mix the fish together with the egg until the mixture has a good consistency. Add salt, pepper and chopped chives and stir everything together. Make four burgers out of the mixture. Fry the burgers in butter.

Shrimp sauce

• Dill
• 2-3 decilitre Sour cream
• 1 tbsp Mustard
• 100-200 g Shrimps

Pour the sour cream in a small bowl, add the chopped dill and the peeled and chopped shrimps. Flavor the sauce with mustard.

Serve the burgers with a tasty bread, for example Ciabatta or baguette, and add a slice of lemon for the burger. We also made a salad with cucumber, avocado and Romain lettuce with a nice mustard salad dressing.

Music: the cooking was accompanied by the Swedish band Kent and their record – Röd