Several years ago I was in Paris with some friends, and we found this tiny little bistro on the side streets, away from all the tourist attractions. I had the most amazing lamb stew there, that just melted in my mouth, and the amazing flavors just burst in my mouth. Absolutely, a taste to remember.
I did realize, that was a simple, most likely one of those 'clean the fridge' type of stews, with everything in it.
So for my Easter lamb roast leftovers, there's nothing better, than set the stew slowly boiling on the back burner for hours, while enjoying your day,
I cut sweet potato, rutabaga, carrots, and onions, set the slices of the lamb roast, with the juices from the oven bag the day before, with some whole black peppers, and just let slowly simmer until dinner time.
Even though lamb is not my favorite choice of a meat, it belongs to the Easter celebration, and year after year, I realise, that I'm preparing lamb for the Easter, instead of some kind of poultry.
For the basic directions and tips on how to prepare lamb, you find by clicking here, giving you the direct link to the last years post about the subject.
My choice of vegetables this year were mashed potatoes, brussels' sprouts, and radishes. I was really happy and satisfied with the choices. I had some thyme, sage, and rosemary with olive oil on the radishes, with the staple of salt and pepper, of course.
Since there's only so little lamb roast you can find or buy, for a smaller households, there's a smart to have a backup plan for the leftovers, so you will not be wasting the good meat, you tenderly prepared.
So, this Easter blogging continues later on with 'what happened to the leftovers' post!
Till then, I hope you all are having an amazing weekend
The celebration of Easter and spring is going on here in Nordic this long weekend. In Norway, we celebrate Easter from Thursday to Monday, closing shops and businesses, and spending time with family and friends.
Amongst the outdoor activities, and the last possibilities to ski this weekend before the snow melts off, long, leisurely meals are enjoyed, from breakfast, lunch to the dinner time.
I am sure, if you have followed the blog before, that you have noticed my love affair with salmon. For lunch, or a smaller portion for an appetizer, a slice of salmon fillet, with pea puré, and chorizo is a lovely combination.
I used the cinnamon, curry salmon recipe.
The pea puré is so tasty, I love the flavor of it, as long as the peas are not over cooked into a gray mush. I just cook the peas in salted water, until just done, and then used a potato masher, to make the puré. Of course, a stick mixer works as well, especially if you are making a larger portion of it. Just be careful to leave a little texture to the puré, it doesn't need to be baby food smooth.
I have just put a lamb in the oven, and will blog about it a little later.
Till then, have a safe and happy Easter time
Spring time, everything seems so new, fresh, and bright. The first warmer, sunny days, they seem like an old friend has come for a visit, and the first warm breeze of wind just wraps around you like a warm hug...
Yes, the sun finally came out, and even I feel poetic.
So I took my
- A bunch of spring onion (you knew I just had to use them),
- A thumb end size of a piece of ginger, finely chopped,
- And a chili pepper, chopped fine,
- Sautéd them, added the pork, sautéd everything until the pork was done, and had a nice color on it.
- Added the root vegetables, carrots, and potatoes, and the vegetable stock, and let it slowly boil, until everything was done, and ready.
It turned out really lovely, not just the aroma, but taste as well. The freshness of ginger, and the slow heat of the chili pepper was a great addition to the basic vegetable soup. Brought a little spring into the house as well!
I hope you enjoy it as much as I did, till next time
When this is how it is looking like outside in the middle of the day, and no, this isn't a black and white picture, it is that grey in reality,
I want something hearty, warm, tasty, and delicious to eat.
The chickpeas could be substituted for lentils, if you so prefer. I use at times, it all comes to what I have at hand.
This is also a stew, that the flavors just get deeper and more layered, if it has time to work its magic, so make enough for a great leftover dish for the next day!
I hope you enjoy it as much as I did! And don't worry, the spring and the sun will be here soon!
Till next time
I was mentally, and physically, all ready for the spring and the sun, and we got more snow this week. Several days now, just snow, sleet, and rain, and then more snow. Yes, not only did I want some comfort food, I needed it. And curry would warm me up, from inside out, as well.
I love this dish. It is tasty, it has color, it is ready in thirty minutes, and even stronger, tastier, the day after, so make plenty once you get to it, there's nothing like good leftovers.
I kind of wanted to add chili peppers in it, just for the color effect. But I was afraid it would take away from the soft heat of the curry. At the end, I am glad I didn't do it. And the lime juice, just before serving, the perfect finish for the dish.
I hope you enjoy it as much as I did! Stay warm, folks, spring will arrive eventually!
Till next time