I had so much fun with this dish. I had an idea what I wanted to do with the thin, boneless, pork neck slices that I had, and I thought it worked out great. Even though it might look like it takes a lot of effort, in the end, it came together pretty fast.
I had the marinara ready made in the freezer so that always saves a lot of time and effort.
This dish was fun to make and delicious to eat!
It's a great dish to prepare ahead, and then just bake to service. If you want, you can also freeze portions of it to be served later.
I hope you enjoy it. Till next time
I'm so excited for the autumn, the fall colors, and colder temperatures, soups and stews, fresh veggies, hoodies, wool socks, tea & cookies, candles, and reading at night - hah - who am I kidding, there's reading around the year for me, but you get the picture. As much as I loved every minute of the summer, now it is time to embrace the new season!
And what better way to start the new season, than a hot stew, that had a lovely, slow-burning heat on the aftertaste, was rich with flavors, and colorful on the plate?!
I got out of control at the market when all the new harvested veggies arrived at the store, everything just looks so attempting and tasty, and the imagination goes wild with all the possibilities out there.
The pork fillet was marinated overnight in a Moroccan spice mix. If you don't want to use pork, chicken works well, maybe even turkey, too.
The Moroccan flavors came from
I cut some sweet potatoes, potatoes, rainbow carrots, leeks and green onions for the stew, and for the liquid, I used vegetable stock.
I have a big non-stick kettle, so I first saute the meat until it had a nice color, then add the veggies, and the stock until just covering the ingredients.
With a slow burning heat, I let the stew cook until I was ready to eat. This is something for a slow cooker as well, so easy to just set it going until you are ready for it.
I made a big batch, and I have to say, it was almost better the next day, with the heat from the spices really getting the kick in there, and wonderful flavors bursting out.
For more inspiration, you can visit the Instagram account, where I post pictures of what's cooking around here through the week. Until next time,
Getting back to the rhythm of things can be hard when the summer heat is over, especially if the summer-like temperatures are still hanging on, and you really just want to spend your time enjoying the last warm rays of the sun before polar nights hits you hard...
So nothing better if you can accomplish a meal in less than 30 minutes, and it is not only healthy but also delicious!
I have been on a fish kick these days, more than normally, I think. I love that we have such a great variety available around us and that it is rather reasonably priced, considering. My neighborhood store had some quality salmon on a campaign price, and yes I filled my freezer with it, so much more salmon to come.
I wanted to make a salmon wok, but not with the traditional veggies you often see it prepared with, at least up here. I also have fallen for the taste of kale lately, even to the point of raw kale+asparagus juice in the mornings, so no wonder I wanted it to play the main veggie role in this medley.
European plaice is a delicious fish, that I have recently fell in love with. The last time I served it, I just breaded it, sautéd in a very hot pan, and set in the oven to bake the rest of the way. That's my cheating way to get the lovely breaded fish filé, and not get all the oil from frying it.
I added a dash of powdered paprika to the breading mix, with salt and pepper, of course.
Plaice (Pleuronectes platessa)
Plaice is the best-known flatfish in our Western European climate. Its spine is formed in a similar way to the common dab, the turbot and the flounder. One of the characteristics of Plaice is the red spots on the brown/green side of the fish near the eyes. The other side is white with some dark patches.
It is found in the Northeast Atlantic seas, ranging from the White Sea to southern Portugal and the North Sea to the western Baltic Sea. Plaice lives on a mixture of sandy and clay seabeds at a depth of 200m near the coast and at a depth of 400m in the Mediterranean. It can reach a maximum length of 95cm, a weight of 7kg and an age of about 50 years. However, such large sizes are rarely caught. The average length varies between 25cm and 40cm and its average weight varies between 2 and 3kg. Plaice feeds off bristle worms, muscles with thin shells and beach fleas.
I hope you are enjoying the last rays of the warm sun. I have enjoyed the long, warm summer for sure, but now I am ready for some soup evenings, big hoodies, candle light, and Saturday baking.
Till next time
Welcome autumn, with your cooler days, candlelight evenings, cups of tea and great books, and not to mention some good eating and great baking!
That's what I love about autumn, that and the colors in the nature that leave me in awe.
And let's not forget the harvest time, stores filled with fresh produce and many temptations in form of fruits and veggies.
Since the website feed will tell you how much I love apple desserts, I'm not going to get more into the fantastic flavor combinations you can create with apples. But instead, I am going to share with you a simple, and a rather easy way to make an apple pastry that will blow you away. With step by step pictures to follow.
One of my favorites is the baked apples with vanilla sauce. They are rustic, filled with flavor and the aroma is unbelievable.