This is literally one of the easiest ways to make baguettes at home, that won’t cost a small fortune (and is superhard to make). You only need a few basic ingredients to make this tasty bread.
2tbsp olive oil
1 pack dry yeast
(1 egg) optional
- Heat the olive oil and water to 37 degrees Celsius on the stove
- Mix the hot water with the yeast to start up the yeast. Mix it in a large bowl or a kitchen aid.
- Mix in the rest of the ingredients well for at least 5 minutes in the kitchen aid. It shouldn’t stick to your fingers when you handle it.
- Take it out of the kitchen aid and put the dough on a table, sprinkled with a little flour.
- Knead the dough for a few minutes more and add some more flour if needed.
- Put it back in the bowl, cover it with a baking towel and set it to rise for 60min. Don’t leave it too cold, or the yeast will die. The same thing applies if the opposite happens!
- Heave the dough back on a floured table and cut it into 4 equally big pieces and form them into breads/baguettes. Do NOT knead the dough at this stage!
- Put them on two baking trays, layered with oven paper. Sprinkle some flour on the bread and put baking towels over. Let rise for 30min
- Preheat the oven to 275 degrees Celsius while the bread is rising.
- If you want you can brush the bread with the whisked egg, and then grind over some sea salt. It’s optional but adds some flavour.
- Bake the bread in the middle of the oven, one tray at the time, for 15 minutes.
- Let them cool on a cutting board, or something else – but not the baking tray.
- Eat fresh and freeze the bread that won’t be used right away.
This is my favourite recipe of meatballs and is a basic recipe that can be modified to your liking. For example, you can add 5 cloves of minced garlic, finely chopped cilantro, paprika powder etc.
1kg minced meat
3 dl milk/water
2 tsp salt
1 ½ dcl bread crumbs
3ml ground black pepper
Butter to fry in
- Preheat the oven to 200 degrees Celsius
- Mix the milk/water with the breadcrumbs in a bowl, with the salt and pepper, and leave it to swell.
- While the breadcrumbs are swelling, chop the onions finely and fry them in the butter until golden brown. Put them aside to cool.
- In a large bowl, combine the minced meat with the onions, the eggs and the breadcrumb mixture. Add more seasoning if necessary.
- Scoop up a generous amount of mix with a teaspoon and form meatballs. Put them on a baking tray, with oven paper on it.
- Bake them in the oven, in batches, until they’ve got a nice dark brown colour.
- The meatballs can be frozen for up to 6 months.
- Serve with boiled potatoes, mashed potatoes or pasta
Lasagna boats is a recipe that I’ve developed on my own, since I wanted an easier way to eat lasagna and combine it with another food I really enjoy: tacos. Basically you can go either way with this: the usual lasagna or a taco lasagna. The only difference is the seasoning, they’re both cooked and served in stuff n’ stands. This recipe is with meat, but you can easily change the meat for Quorn or any other meat substitute of your choice. Also, I’ve made the cheese sauce from scratch, but you can use canned béchamel sauce or cheese sauce too. If meat is expensive where you live it’s very easy to use a smaller amount and instead use more beans and shredded carrots as a filler. The boats can easily be frozen in containers until you need them and can be frozen at least three months. I can get about 15 lasagna boats from the recipe, depending on how thin I make the Bolognese and cheese sauces.
This recipe is perfect for kids and kids parties too.
450 grams minced meat
3 cloves of garlic
1-2 cans of baked beans
2 packs of taco seasoning
1-2 can(s) of water (use the baked beans can)
1 cube of meat stock
1 tablespoon of soy sauce
Butter or oil to fry in
1 litre of milk or cream
300 grams of grated cheese
2 packs of stuff n’ stand
1 pack of lasagna noodles
Grated cheese for decoration
- Start preheating the oven to about 200C
- Peel and chop the onions finely
- Heat a frying pan until very hot and put in the butter.
- When the butter has stopped sizzling, put in the chopped onions and cook them until they’ve got a golden colour.
- Put in the minced meat and brown it with the onions. Separate and chop up the meat until it’s fine and make sure it’s not pink.
- Coat it with the thickening and stir it in
- Add the rest of the ingredients for the Bolognese sauce and stir well!
- Let it simmer for at least 15 minutes to get the flavours out and then put it aside to cool while you make the cheese sauce.
- Melt the butter for the cheese sauce, on a hot stove, and put in the flour or thickening. Stir well, there shouldn’t be any lumps. I always use a whisker when I make the cheese sauce.
- Gradually add the milk or cream and mix until it has thickened and then add more until it’s all in there.
- Pull the sauce pan from the heat and carefully fold the grated cheese in to the sauce, until it has melted completely.
- DO NOT put the cheese sauce back on the stove after you’ve put the cheese in, it’ll make it chewy and stringy.
- Put out the stand n’ stuffs on a baking tray and assemble the boats just like you would with regular lasagna
- Break up the lasagna noodles and put a few pieces at the bottom, just so it covers it fairly evenly
- Put in a thin layer of the Bolognese sauce and then some cheese sauce.
- Repeat step A & B until it’s full.
- There should be cheese sauce on the top
- Add some grated cheese of your choice on top (I recommend parmesan, but whatever you have available is fine).
- Repeat this with the rest of the boats
- Bake them in the oven for about 30-40 minutes in the lower part of the oven.
Serve on its own or with a light, fresh salad. Enjoy!
A while ago I bought two falukorvs (a large type of Swedish sausage) on sale. I’ve had one and today I made a traditional sausage sauce of the other one.
The ingredients cost me about 2.75€ and provided me with 10 portions. That makes one portion 27.5 cents. Depending on what I serve the sauce with (pasta, rice or potatoes) my final cost will vary, but it shouldn’t be more than 50-60 cents in the end, per plate.
400 gr Falukorv/sausage
2,5 dl (1 cup) of cream
2 cubes of meat stock
100 gr tomato paste
2 tablespoons of mustard
0,5 dl soy sauce
3 dl water
Butter to fry in
- Grate the carrots and chop the onions finely.
- Chop the sausage
- Heat up a large cast iron pot/casserole and fry the carrots and onions until they’re soft.
- Put in the sausage and fry off the liquid and give it some color.
- Powder on the thickening and stir it into the sausage and vegetables.
- Put the rest of the ingredients and lower the heat to low. Stir well to make sure everything is well mixed.
- Salt and pepper to taste!
- Let the sauce simmer for at least 10 minutes.
- Cook rice, pasta or potatoes while the sauce is simmering.