DO NOT THROW AWAY THE LEFTOVERS FROM THE EASTER BUFFET

Did you bring home too much food for the Easter weekend?

A big food weekend like Easter often means that there are leftovers of cooked food left in the refrigerator along with slightly different types of ingredients. Often, the leftovers from one and the same dinner are not enough for another dinner, but together with some new ingredients or by adding several leftovers from several different dinners, you can conjure up a good meal.

Don't throw away the leftovers, they can be a good basis for a whole new meal.

Are there any uncooked eggs over, maybe some cheese edges and some different kinds of vegetables that need to be used up? Then you can make a good and moderate omelette. Potatoes can be diced and fried with chunks of chicken and some slender root vegetables and pips so you have a wonderful homemade pudding pan. Herring can be put
on bread together with sliced ​​potatoes. Top with sour cream or crème fraiche and cut over some chives so you have a good and tasty lunch sandwich.

Look at what you have

Look through the fridge and pick up a little of each, so you can make a pick meal of slightly different dishes. When the leftovers need to be eaten, not everyone around the table must eat exactly the same. Serve everything that is left in the fridge and pantry and make a lovely pick buffet. Cook some pasta, serve bread, butter and cheese as an accessory. Some leftovers may be able to freeze in and make food boxes off. Perfect to make that night when you can't cook dinner. Think creatively so you minimize food waste!

CARROT - A MULTI-FACETED VEGETABLE

Carrots, carrots, carrots. In sticks, coats, cooked and grated. Good, useful and so useful. Is there a more versatile vegetable than just the carrot?

Useful

The carrot is so popular that it got its own day on April 4, and it really makes a reason for its good reputation. There are few other vegetables that have such good properties. It is a goldmine of positively acting vitamins and is also rich in potassium, iodine and dietary fiber which is good for, among other things. digestion. The orange color comes from the substance carotene which can cause the skin to turn a yellowish color if you eat carrot. This also protects the skin from strong sun.

History

The carrot originated in Asia, probably in the area that is now Afghanistan. In the Mediterranean area, carrots were grown already 2000 years ago and through the monasticism the cultivations also reached Northern Europe during the Middle Ages.

The original Asian variant was initially very violet. Until the 16th century it was still violet, purple, red or black. During the 17th century a pale yellow mutation emerged and during the 18th century the Dutch brought out the orange carrot that we are used to today.

Use

Carrots can be eaten whole, diced, grated or pressed into carrot juice. They are good in salads, soups and stews, cooked or roasted. Everything works! Small fresh carrots are perfect to bring in your bag and enjoy when you're on the go. A popular pastry is the soft carrot cake and on many Christmas tables the carrot box is a must.

Carrots are grown today all over the world. In the grocery store you will find carrots all year round, but if you want fresh, Swedish carrots, they are in season from June to September.

Carrots are best kept when cool, so preferably store them in a refrigerator or in a cellar. Preferably in a bag with small holes in, so the condensation finds out. Soft carrots are easily revived by placing them in a bowl of ice-cold water. Yum!

Meat-free and vegetarian, is it good?

Meat-free and vegetarian, is it good?

Vegetarian food is hot! Just look at the world's most prestigious chef competition, where this year's theme is vegan. In the final of the Chef of the Year , the only competition step is to create five vegetarian snacks (eggs, dairy and cheese are allowed). If we look at restaurants around major cities, we focus more and more on green - take Photographic as an example where superb vegetarian food is served. There, on the other hand, they have been doing it for a while, with good looks.

Eating greens has become widely accepted. Today, there is no longer any kind of sect where you have to gnaw on roots and eat strange coal balls of old dried beans. Green is not only great - it's good and smart.

Why should you eat vegetarian?

For my own part, I do not eat green because it is a pity for the animals or because I believe in eating less meat. I just think it feels fresher in some way to eat something from time to time without meat.

I have always enjoyed challenging myself in the kitchen. In the past, for example, I snowed in on cooking that did not contain high carbohydrates in the form of bread and pasta. It was a challenge to try to get around these deeply ingrained ingredients and offer the same feeling, without missing anything. Learning how to cook good vegetarian food also proved to be a bit of a challenge. For me it was quite new.

Vegetarian inspiration

At home, we now cook more and more vegetarian. It has just become so. I always loved meat and previously thought that vegetarians were a bit flabby. When I then started to cook more meat-free dishes it just happened by itself - I never had the goal to start eating greener. I also didn't think that meatless Monday was anything to me because I don't like when you have to force things. It must come naturally.

So, how do you get started with vegetarian cooking? Try to cook your classic dinner dishes, but replace the meat with, for example, beans, carrots or some more edible vegetables. Vegetarian food is so much more than salads!

To help with the stack, I have compiled the best vegetarian recipes for 12 meatless dinners here on the blog. Simply my favorites. All recipes are ovo- and lacto-vegetarian, which means that they contain milk, eggs or both. I hope it will inspire.

Learn to cook - tips, recipes and inspiration

Starting to bake and cook is not difficult - it's just daring to try! In this article we offer basic kitchen knowledge, a lot of tips and lots of recipes, movies and inspiration. Everything to make you curious, have fun and succeed in the kitchen. Have fun all future master chefs!

Get started

So what do you start with? Well, look for a recipe that you are craving to cook. Maybe it's a delicious breakfast smoothie, good tea cakes or a taco dinner you want to make? If you do not feel ready to use the oven or stove, you can choose a recipe that does not require it. Read through the recipe and see if it feels fun and just difficult. A recipe should feel exciting and challenging, but not impossible to manage. Think about how much to bake or cook. it is clear on the recipes how many servings it will suffice. Look for ingredients available at home and buy the rest needed. Now it's time to get started!

When to baking or cooking

• Read through the recipe and get the ingredients you need.
• Get the kitchen utensils you need; pans, cutting boards, dimensions and ladles for example. It is important that the saucepan or frying pan you use fits the size of the hob. If the plate is too large you waste energy and if it is too small, the heat is not evenly distributed on the food you cook.
• Put up your hair and wash your hands. Possibly put on an apron as well. Now you're ready to start baking or cooking!
• Be careful of hot plates, plates and pots so you do not burn. If you should burn yourself, rinse immediately with cold water. Use pots or pans when removing something from the oven.
• When cooking, you may need a timer. It is used to take the time when, for example, you cook or cook something in the oven to know when it is ready. In the recipes it says what to set the timer for on time.
• The best way to know that for example a piece of meat or when the chicken is cooked is by using a thermometer. Chicken should always have an inside temperature of at least 70 ° C on the thickest part to ensure it is safe to eat. More inside temperatures can be found in the guides fish, meat, chicken.
• Stretch down just a lot - what you pull out you also have to clean away.
• Taste! It is better to be careful at first with the spice so that the food does not become too salty. Season a bit and taste because until it tastes good.
• We also eat with our eyes, so please prepare the food beautifully!

Hygiene in the kitchen

It is very important to maintain good hygiene in the kitchen when cooking, otherwise those who eat the food may become ill.

Here's what to keep in mind:

• Wash your hands before cooking and between you deal with different foods.
• If you have long hair, put it up.
• Work on clean bench surfaces.
• Use clean tools, such as knives and cutting boards.
• It is important that different cutting boards are used for different foods such as meat, fish, chicken and vegetables.
• Always take a clean measure when you plan to dip it into the flour bag, for example.
• Do not dip your finger into what you want to taste, use a spoon.

Glossary for baking and cooking

Al dente - Is an Italian expression that you usually say when talking about pasta. This means that the paste is soft on the outside and with a harder core that gives a little chew resistance.

Consider - When cleaning ugly and not useful parts of a food.

Brown - Means that you cook quickly at high temperature to give a roasting surface and then cook clearly by boiling or putting in the oven.

Chop - To chop something with a knife into small pieces.

Lukewarm - neither feels hot or cold when you put a finger into the liquid. The temperature of the liquid is then about 37 degrees.

Fry - When boiling something in very hot oil.

Milling - In recipes it is often said that you should cut the onion. You do this by frying one on low heat without giving it color.

Garnish - When decorating the food.

Gratin - Is a French word and means that a dish gets a beautiful color in the oven by quickly inserting it into a hot oven.

Rough chopping - Chopping something with a knife into large pieces.

Marinated - Is a mixture of spices and liquid. The liquid is often oil or soy.

Marinate - When you put a food in a marinade to flavor it.

Chop - make holes in the dough with for example a fork.

Bread - When turning a slice of meat or fish into eggs and bread / flour before roasting. Then the meat or fish get a crisp and good surface.

Puree - Is a thinner mash.

Puttra - When something small bubbles on weak heat.

Ready - Making a liquid thicker (for example, a sauce) with starch such as corn starch

Tear - When tearing the food against a grater.

Sjuda - Is to cook something on low heat. The liquid should bubble a little.

Sky - It is the meat juice that is formed when you fry a food.

Taste off - Taste what you have cooked and see if it needs to change in any way.

Lubricate - When rubbing the surface of a mold with grease so that the food does not stick.

Frying - When a food is heated on a hot surface, such as frying pan.

Shred - When cutting long oblong pieces with a knife, for example, a vegetable.

Sprinkle - When pouring something over the food.

Top - When you put something on top of the dish.

Tern - When cutting a food into small cubes.

Cooking for beginners

Many people say they can't cook, but everyone can actually cook. It's just a matter of getting started, so here are some tips when it comes to cooking for beginners. It is not necessary to have a fully equipped kitchen but some things you should have that make cooking easier for beginners:

1. two or three pans of different sizes.
2. a frying pan.
3. slightly different utensils such as whisk, saucepan, potato peeler and knives.
4. Kitchen appliances can be done without but a hand mixer for example is good to have.
5. A simple cookbook with the type of food you want to cook.

As you learn more, you will notice what more you need. In the market there are as many utensils and kitchen appliances to buy, but it is unnecessary to buy things that you may not use. Cooking for beginners does not mean that you should buy semi-finished products and heat or powder food that you mix with water and whisk together.

Cooking means learning to use fresh and fine ingredients. You will also soon learn how to use spices. In the beginning, it can of course be a little wrong, but everyone does wrong in the beginning, so it does nothing. The most important thing is that you know what you eat and that you know what the food contains.

I give examples of meatballs: why buy ready-made meatballs when it's so easy to roll yourself. You can even fry them in the oven in the long pan instead of in the frying pan. You can experiment with spices you like. You know exactly what your meatballs contain and don't need to read the table of contents and discover strange numbers and letters that you don't know what they mean.