Menu plan – 9 SEPTEMBER 2020

It’s getting decidedly autumnal here in Copenhagen so we are back to eating breakfast by candlelight to give us some extra hygge! And I’m beginning to look at some seasonal dishes which we haven’t had for a while: warming soups and Sunday roasts. So what’s for dinner this week at Casa Copenhagen? A bit of this, that and the other! If I don’t specify vegetables below, we usually serve a salad or a platter of raw fresh vegetables (cherry tomatoes, cucumber slices, cauliflower florets, etc) on the side of all our dinners. Remember when menu planning to check your pantry, fridge and freezer to see what you have in hand before you add to the stockpile. Let’s use what we already have and save money!

Bibimbap (Korean dish consisting of rice, vegetables and meat, topped with a fried egg), we use a recipe from www.mykoreankitchen.com
Butter Chicken with basmati rice and naan bread (this one from Recipetineats is very good and simple)
Culottesteg (Danish rump steak) with roast potatoes, béarnaise sauce and a tomato salad
spaghetti carbonara with garlic bread and a big spinach salad
onion, leek and potato soup with a charcuterie platter and my super speedy homemade bread rolls (my how-to YouTube video is below) and homemade cake (will be chocolate brownies or apple cake)
Pad See Ew (description here) a Thai noodle and broccoli dish with which we make with pork tenderloin (takes just a few minutes to cook so is great for a midweek meal)
one day of the week is usually leftovers, a frittata/quiche made with any veggies which need using up, or Danish smørrebrød (rye bread open sandwiches with various toppings)