ūü•ó MENU What’s for dinner? Flylady Menu planning

What’s for dinner this week at Casa Copenhagen? Yet another “public holiday” in Denmark this week! (Church and state are linked in Denmark and most of our public holidays follow the Christian calendar. Thursday is Kristi Himmelfart = Ascension. And schools/many workplaces will also be closed on Friday). If I don’t specify below, side dishes are usually a fresh veggie platter (tomatoes, cucumber, carrots, broccoli florets, etc) or a spinach salad. And remember, when you’re menu planning to K.I.S.S.! Keep it simple, sweetie!

Chicken, crispy bacon and avocado salad


Chops with Couscous and Oven-Roasted Ratatouille. Oven-roasting the veggies really brings out the flavour: I prefer it to stove-cooked versions which can get very soggy. Simply chop up courgettte, aubergine, tomatoes, onion, red peppers, a little garlic and basil. Salt and pepper. Toss in olive oil and roast in a hot oven for about 30 minutes.

Chilli sin carne in hollowed-out bread “bowls”.  With grated cheese, salsa, creme fra√ģche. My 15 minute bread roll recipe ishere.

Spaghetti Carbonara (eggs, cream, parmesan, bacon).

Home vegetable quiche or tart (I have a very easy recipe here) with Salted Baby Potatoes

Pork Tenderloin with lightly boiled carrots, new potatoes and a creamy, balsamico sauce.

And one or two days of the week will usually be “something made with leftovers”, a takeaway or Danish sm√łrrebr√łd (ryebread with various toppings).

Bon appétit!

My easy recipes and crafts are on this playlist


ūü•ó MENU What’s for dinner? Flylady menu planning

Here’s what’s on the menu at Casa Copenhagen this week!

  •  Usually I prepare two at the same time and freeze one lasagne for later use

  • luxury Danish biksemad which is basically a hash: diced potato and onion fried up with leftover meat (usually beef or pork), topped with a fried egg and served with pickled beetroot and ketchup or brown sauce. In my luxury version, I use extra vegetables (usually carrot and leek) plus a jar of duck (“rillettes de canard“)
  • Egg fried rice with leftover ham (from the “Glazed honey mustard ham” we had recently) and veggies from the fridge that need to be used up (red pepper/spinach)

  • Freezer meal (something straight from the supermarket) or leftover day…you don’t need to cook from scratch every day! ūüôā

More easy recipes and crafts below!


ūü•ó MENU What’s for dinner? Plus our favourite Bibimbap recipe!

What’s for dinner? Here’s what we ate last week…

  • Bibimbap
  • Glazed honey mustard ham with new potatoes and broccoli
  • Swedish Sausage Stew (“Svensk P√łlsegryde”)

  • Build-your-own-burger with salad and fries
  • Frozen pizza with a spinach salad
  • Cold potato salad with meatballs and a veggie platter
  • Roast chicken with baked potatoes and carrots (all roasted in the oven together, one tray)

Bibimbap is a quick and easy family favourite. We make a variation of the recipe here https://mykoreankitchen.com/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/ We always triple or quadruple the sauce recipe, and keep it in a jar in the fridge.

More easy recipes and crafts on YouTube!











I heart Danish comfort food! (Part twelve РBurning Love РBrændende Kærlighed)

Dear Readers

There’s no turning back! Despite a good fight by the Indian Summer the last couple of weeks, autumn is well and truly here. I’m now wearing my gloves on my morning bike rides because it is so darn ch-ch-chilly! But, hey ho, I’m a seasoned winterbather so I’ve learned to just suck it up and enjoy the small things…here I am this morning after my skinny dip, with some seaweed in my hair! ūüėČ (Air temp 8c/46f , sea temp still fairly ‘high’ at 12c/53f)

But every (soggy, rain-filled) cloud has a silver lining so the onslaught of the autumnal weather means the excuse to turn up the ‘hygge‘ on, get snuggly indoors and enjoy some fantastic Danish comfort food. I can’t fathom that I’ve been blogging here for five years, have written an eleven-part series on comfort food, but have not yet mentioned…Burning LoveBr√¶ndende K√¶rlighed! ūüėČ

Like most Danish comfort food, it isn’t healthy. Nor is it pretty. So you are forewarned!

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Fry up a lot of bacon until it is good and crispy and crunchy. The more, the merrier. I usually buy a whole piece and chop it up myself into little strips.

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Remove the bacon from the pan and fry up a whole lot of onions. I also added a carrot or two (just to get some extra veggies in). Just get the onions nice and soft. You don’t want them too brown and you don’t want them to get crunchy.

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Next you are going to make up your mashed potato. Now, if you are going the whole hog, you can boil/mash/add butter/salt. But last night I used the cheat’s version and went with a packet as we didn’t have much time. Did you know that there are several types of mash mix…check the label. Some have extra oils and chemicals added. Others are basically just cooked dehydrated flakes of real potato which you then rehydrate. (A fun fact which I learned in my heydays working at the European Court of Justice in the 1990s…yes, we had a case about the ingredients, and what should be listed as ingredients, in mashed potato! Case C-144/93 Pfanni Werke)

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But, as usual, I digress! Potato, potahto…you decide what kind of mash you want to use! ūüėČ Put your mash in a large dish, top with the soft onions, pour the crunchy bacon on top of that. You can, selvf√łlgelig, add some chives or parsley on the top for a green garnish. But as my DS16 (dear son, aged 16), once said when he was about 5 years old, “Mummy, why do you put grass on top of our food?” Ha! ūüėÄ But I would suggest that you finish off the dish with some freshly ground black pepper and serve it with lots of pickled beetroot…

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Then dig in!

braendede

After that you are free to go lie down on the sofa and hygge to your heart’s content…

Have a terrific Tuesday!

Diane ūüôā

 

 


Gotta catch 'em all! Food waste…GO!

While others around the world are trying to ‘catch ’em all, here in Denmark I’m invariably trying to catch…the best food bag! ūüėČ

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Forget Team Mystic, I’m on Team Fight-Against-Food-Waste. There are several apps in Denmark which connect socially responsible food stores and restaurants with overstocks to hungry (and canny…) customers who enjoy getting a bargain. My favourite is TGTG (Too Good To Go) which is available for Apple¬†and Android. The app also covers the UK and Germany.

Once you are logged in, you can search on a map, or search by offers which are nearest/cheapest/closing soon. The offers mainly fall in to two categories. Restaurants: where they provide you with a box and you fill up on sushi/whatever they have in their buffet. Bakers: where they provide you with a ‘magic bag’. Usually a mixture of bread, bread rolls, cake and Danish pastries.

As regular readers will know, I just l-o-v-e Danish bread and pastries (did you miss my 6 part run down on Danish pastries? go catch it here!) So I’ve – selvf√łlgelig – been trying what bakers are offering. Here you go. All fresh. All food that would, otherwise, end up in the bottom of a dumpster at the end of the day.

This entire bag, from a baker in Kongens Lyngby, cost 25 Danish crowns (roughly USD 3.75 or UK £2.85). Two loaves of bread, one ham and cheese sandwich, a couple of te birkes, a couple of kanelsnegle and about 10 assorted rolls.

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This entire bag, from a baker in Charlottenlund, cost 30 Danish crowns (roughly USD 4.50 or UK £3.40). One loaf, one loaf of ryebread, three te birkes, two kanelsnegle, 4 teboller, a pizza snail and two sausage rolls.

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There was so much food in these bags that we actually ended up putting half of it in the freezer. To give you some perspective on price, one loaf of bread at the baker costs roughly 30 Danish crowns. Our next stop will be trying out some sushi…

What can I say but yum, yum, yum – everyone on Team Fight-Against-Food-Waste wins!

GO! Have a marvelous Monday!

Diane ūüôā