I am afraid I don't have a recipe for this. I didn't cook it. My husband did.
I can however tell you how to make the parsnips :)
Peel the parsnips, cut them into even sized chips. Toss them in a mix of olive oil, salt and pepper and bake them at 200 C for 40-45 minutes, turning halfway to ensure an even cooking.
They're really nice, and a good alternative for chips :) .
Sometimes you have to cook with whatever is left in the fridge. Today was one of those days!
This dish might not look particularly nice, but it was!
4 pork chops (or alternatively use some pork filet)
200ml heavy cream
1 broccoli, washed and cut into pieces
200g mushrooms, sliced - your choice, I used white ones
Grated cheese to your liking, I know some people like loads :)
1 tsp mild curry powder
Pepper the pork chops and fry off in a rather hot pan. Make sure they're nicely browned off, but not yet cooked through.
Boil the broccoli until al dente, don't overcook it though or you might end up with broccoli mash. Drain and set aside.
Season the heavy cream with salt, pepper, and curry powder. Here there are no limits to your imagination. Any seasoning that you like and that you think might go with the dish will do :) .
Add the mushrooms and let the sauce simmer for a while (don't boil it though).
Transfer the pork into a baking dish, add the broccoli and the creamy mushrooms. Top with cheese.
Bake at 200 C for about 15-20 minutes, depending on the thickness of the pork chops.
Not every dish looks appetising but this one wasn't half bad. It is beef mince wrapped in savoy cabbage, simmered in a gravy made from stock, creme fraiche, capers and mustard.
1 savoy cabbage
500 g beef mince
2 tomatoes, seeds removed and chopped up
1 onion, chopped
4 tbsp oil
1 tbsp mustard
3 tbsp crème fraîche
3-4 tbsp capers
300 ml beef stock
salt & pepper
thyme to taste
Wash the savoy cabbage and blanch 12 leaves in boiling water for 2 minutes. Refresh in cold water and drain well.
Chop 50g of the leftover savoy cabbage and mix with the tomatoes and onions. Salt and pepper, and season with thyme. Add 2 tbsp of oil to a frying pan and swet the mixture until soft. Set aside and allow to cool.
Season the beef mince (and rather use more than not enough). I used salt, pepper, onion powder, garlic powder and smoked paprika. Add the vegetable mixture to the beef mince and mix thoroughly.
Add some of the meat mixture to each savoy leave, roll up and wrap them using some string.
Heat 2 tbsp of oil in the frying pan and briskly fry off your roulades from all sides. Add the stock und leave the roulades to cook for 15-20 minutes turning them occasionally.
Remove the roulades from the frying pan and add the crème fraîche, mustard, and capers. Salt and pepper to taste.
I love Raclette! Don't you?
Normally we do Raclette on New Year's Eve as it is a nice way of sitting together and eating together. But the other day I started to think.. I do that sometimes! Raclette is basically meat and cheese, and some vegetables. It is really good for following a ketogenic WOE and our Raclette grill spends its time packed away, only ever waiting for New Years Eve.
So I decided to have Raclette with mu husband. In fact used the Raclette grill on Saturday, Sunday and even Monday!
On Monday we made Fajitas and they were delivious. So anyone who likes making a delicious mess of meat, cheese and whatever else you like, you should maybe consider getting a raclette grill yourself? Ours is huge, but there are smaller ones out there.
Here is ours which we got from Amazon:
After having some issue with the dishwasher, I am surprised that I made any food at all. But I am quite proud that I did not opt for the ordering out option.
This dish might not look the most appetising dish, but it is amazing nonetheless! So why don't you give it a try yourself?
300ml extra thick double cream
300g spinach, finely chopped
1 small onion, finely chopped
1 garlic glove, crushed
100g Castella blue cheese
If you use frozen spinach, thaw it thoroughly.
Wash the spinach and chop it.
Add the spinach to a food blender and together with the cream, the onion and the garlic, blend it until you have a smooth paste.
Heat up the creamy spinach in a pot (careful: it does burn easily) and add about half of the blue cheese. Keep storing while the cheese melts. Salt and pepper to taste.
Brown off the chicken breast in a frying pan (optional) and transfer it to a casserole dish.
Top the chicken with the spinach and add the rest of the cheese.
30 mins at 200C - longer if your chicken breast is particularly thick.