Saturday, March 15, 2008

Easy-peasy

It's been snowing today. We didn't get any snow throughout the entire winter and today, Mid-March, just when I was about to dive into the closet for some lighter clothes and fish out the sun-glasses, nasty grey slush started falling from the skies. And what else is there to do on a day like this, than to turn to some good, home-made food for comfort.

I made our long-time favorite meatballs and also finally got around to trying the Treacle tart. It was recommended to me by a friend, who claimed it was his favorite pie and it really was very, very good. (So thanks for the tip, Richard :).

Horseradish meatballs: ~600 gr. top quality minced beef (I usually use the half and half mince from pork and beef, but this time I wanted to try the new mince, from the happy meat-cows)
4 slices of fresh white bread
1 egg
1 onion, chopped
1 clove of garlic, chopped
1 tbsp horseradish
salt
pepper
1/3 glass of milk
oil for frying

Put the bread on the bottom of a bowl and cover with milk. Add onion, garlic, horseradish and egg, mix. Add the minced meat, kneed. Make meatballs, I like them oval and slightly flat (not completely round). Heat the pan, add some oil and place the meatballs on the pan. Reduce heat (to around 7 from 10) and cover. Turn only once.

Sauce:
2 tsp flour
1/2 glass of milk
1/2 glass of hot water
1 tbsp horse-radish

When the meatballs are ready, remove them and use the same pan for the sauce. A simple white sauce goes really well with this family-classic. Sprinkle the flour on the pan; mix with the frying-oil. Add the milk and the water, then the horse-radish. Reduce. Served it with boiled potatoes and some fresh veggies.


Treacle Tart:

I used a BBC recipe that Richard sent me a link to.

350 gr. short-crust pastry
9 tbsp golden syrup
9 tbsp of white breadcrumbs
grated rind of a lemon and juice of one lemon
1 tsp ground ginger
egg wash

Roll out the pastry and line a pie tin. Put the pastry into the fridge while preparing the topping. Warm the syrup, add the breadcrumbs, grated lemon rind and the juice, and the ginger. Pour into the pastry case.
Roll out the pastry that’s left over and cut into strips; create a lattice design on the top of the tart.
Brush the pastry with the egg wash and bake in the oven at 190C for 25-30 minutes until the pastry is crisp and golden. Can be served with ice-cream but is good without as well.

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