Swedish Meatballs & Egg Noodles

Ingredients

4 tablespoons butter, divided
1 medium onion, finely chopped
2 tablespoons flour
1 cup beef stock
1 cup chicken stock
Salt and freshly ground black pepper
1/2 pound ground beef
1/2 pound ground veal
1 egg
2 slices white bread, torn, soaked briefly in about 1/4 cup milk and squeezed of excess liquid
1 teaspoon allspice
5 gingersnap cookies, ground up in the food processor
2 tablespoons currant, lingonberry or grape jelly
2 tablespoons sour cream
1 pound egg noodles
1/2 cup Italian parsley (about 2 handfuls), chopped
2 dill pickles, chopped

Preparation

Place a large pot of salted water over high heat and bring it up to a boil.

Place a large pan over medium-high heat and melt 2 tablespoons butter.

Add the onion to the pan and cook until the onion is tender, 5-6 minutes.

Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute.

Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly -- it won’t get too thick, you want a thinner gravy for this dish.

Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs.

In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine.Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes.
When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions.

Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute.

Stir the 2 tablespoons of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done.Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two tablespoons butter and parsley to the pot and stir to melt the butter and evenly coat the noodles.

To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.

Broccoli and Cheddar Potato Skins

Ingredients:

4 Idaho potatoes
Extra virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
1 head broccoli, trimmed of tough end and cut into small chunks
1/2-1 cup chicken stock
1 1/2 cups shredded cheddar cheese, divided

Preparations:

Pre-heat the oven to 425ºF.

Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle them with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat.

Bake the potatoes in the oven until tender, about 45-60 minutes, depending on the size of the potatoes. Remove the baked potatoes from the oven and let cool enough to handle.

Once the potatoes are cool, prepare the broccoli by placing high-sided pan with a lid over high heat with about an inch of water (if your pan doesn’t have a lid, just cover it with foil). Cook the broccoli in the pan until tender, 3-5 minutes. Remove the broccoli from the pan with a slotted spoon to a medium-size mixing bowl.

Cut each potato in half lengthwise and scoop the insides out into the bowl with the broccoli, leaving a thin layer of flesh still intact. Be sure not to pierce the skin of the potato.

Add the chicken stock and a large handful of shredded cheese (about 1/2 cup) to the broccoli-potato mixture and mash everything together (use more stock if you like your potatoes wet and less to keep them drier). Season the filling with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight potato shells.

Place the potato skins back onto a baking sheet and sprinkle the remaining cheese over each one. Place the potatoes back into the oven to melt the cheese, 1-2 minutes, and serve them up with your favorite salad alongside.

Cheesy Baked Mushroom

1. Bahan-Bahan:
   Cendawan Tiram (Bersaiz besar)- 250 gram
   Bawang Putih 5 ulas
   Biji Lada Hitam 20 butir
   Garam Secukur rasa Mentega
   1 sudu besar Keju Cheddar/Parmesan (shredded)
   Sedikit Minyak Sayuran
   Sedikit Susu Tepung
   
   Cara:
   1.Tumbuk bawang putih bersama biji lada hitam dan ketepikan
   2.Sapukan mentega di atas loyang
   3.Susun cendawan tiram di atas loyang yang telah disapu mentega tadi dengan teratur 4.Taburkan Garam ke atas cendawan
   5.Taburkan bawang putih dan lada hitam yang telah ditumbuk tadi ke atas cendawan tersebut.
   6.Taburkan sedikit keju cheddar/parmesan (shredded) berserta susu tepung ke atas permukaan cendawan tersebut.
   7.Renjiskan minyak sayuran ke atas cendawan ini.
   8.Masukkan ke dalam ketuhar dan bakar dengan suhu kira-kira 160 C selama 10 minit.