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.