If I don’t specify below, our side dishes are usually a fresh veggie platter (tomatoes, cucumber, carrots, broccoli florets, etc) or a spinach salad. Usually we have one evening per week where we use leftovers, eat some simple smørrebrød (Danish rye bread with toppings) or use up what we have left in the fridge. When you’re menu planning, remember to K.I.S.S.! Keep it simple, sweetie!
Whole roast chicken done in one pan along with potatoes, carrots and bacon. Easy Peasy! Served with a mozzarella tomato salad.
We didn’t get round to making the Grilled flank steak salad with red onion, beans and pesto (from the Emily Kydd book) last week, so that’s been pushed forward to this week’s menu.
Bibimbap. Yes, again! We make a variation of this recipe https://mykoreankitchen.com/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/ And I make a large batch of the sauce, keeping it in a jar in the fridge.
Boller i karry a.k.a “balls in curry” – yes, we are all about the silly Danish names this week – with rice and homemade naan bread.
Leftovers from the week served with Watermelon, Feta cheese and Cucumber salad…to keep us cool!
And when you’ve finished dinner? Don’t forget to “close the kitchen” and leave your sink ready for the next time!
Bon appétit!
LLAP!
And may the Danish hygge be with you!
Diane
