Weekly menu seafood 40/2022

Red Pepper Creamy Chicken with Potatoes

by Pia Haugseth
Gluten-free
Poultry
30 min
Red Pepper Creamy Chicken with Potatoes

ingredients

  • 2 x potato
  • 3/4 x red pepper
  • 10 x cherry tomatoes
  • 1 clove garlic
  • 1 x celery sticks
  • 1/2 x red onion
  • 1 x chicken breast
  • 1 pinch sea salt flakes
  • 1 pinch black pepper
  • 2 tbsp crème fraîche
  • 50 g cheddar cheese
  • 1 dl water
  • 1/4 x lemon

method

  1. Dice the potato in 8 parts and boil it in lightly salted water for about 15 minutes until finished.
  2. Finely mince paprika, cherry tomatoes, garlic, celery stick and red onion. In a frying pan with olive oil, fry this until soft. Set aside to a bowl.
  3. Dice chicken fillet into pieces and fry in the same frying pan with butter and oil.
  4. When the chicken is cooked through, add the vegetables to the pan. Add a little salt and pepper.
  5. If you have some leftover dry white wine, this is the perfect time to use it. Add it to the pan and bring to a boil.
  6. Add creme fraiche, grated cheddar and water. Stir and let it simmer for a couple of minutes.

Red Onion Soup au gratin with Cheddar and Croutons

by Pia Haugseth
Vegetarian
Dairy-free
30 min
Red Onion Soup au gratin with Cheddar and Croutons
I prefer to use red onion for onion soup because it has a slightly sweeter taste.

ingredients

  • 1 clove garlic
  • 1 tbsp extra virgin olive oil
  • 2 x red onion
  • 5 dl water
  • 1 x vegetable bouillon
  • 1/2 tsp basil
  • 1 pinch black pepper
  • 1 x slice of bread
  • 1 tbsp olive oil
  • 1 tsp butter

method

  1. This recipe is one of my big favorites. Never throw away the splash of wine left in the bottle, as it is perfect for use in soups like this.
  2. Fry minced garlic in a saucepan with olive oil.
  3. Cut red onion in and fry together with the garlic until soft.
  4. If you have some leftover dry white wine, this is the perfect time to use it. 1 dl per serving. Add it to the pot and bring to a boil.
  5. Add water, bouillon cubes and basil and simmer for 20 minutes. Serve with garlic bread. You can find the recipe for this here in Sulten!
  6. Make croutons. Cut the bread into cubes. In a frying pan, you have olive oil, butter and finely chopped garlic. Put the bread in the pan and fry it until it becomes crispy and acquires a golden colour. Feel free to season with flaked salt or Gastromat.
  7. Add the soup to an ovenproof bowl, add the croutons and top with cheddar. Place the bowl in the center of the oven at 200 degrees celsius for about 20 minutes. If you have any leftovers from the soup, just heat it up at the next meal and serve it as a starter.

ingredients

  • 1 x celery sticks
  • 1/4 x red pepper
  • 1/2 x red onion
  • 300 g tuna
  • 2 tbsp crème fraîche
  • 1/4 x lemon
  • 1 tsp dijon mustard
  • 1 pinch black pepper
  • 1 pinch sea salt flakes
  • 2 x slice of bread
  • 2 tbsp olive oil
  • 1 tsp butter
  • 50 g cheddar cheese

method

  1. Mince celery stick, red pepper and red onion. Add this to a bowl together with tuna. I have used canned tuna with water in this recipe.
  2. Make the dressing by mixing creme fraiche, Dijon mustard, lemon juice, sugar, salt and pepper in a bowl. Pour this into the bowl and stir well. If you are making the weekly menu this dish is part of, set aside half the tuna batter. You must use this in the next dish the following day.
  3. Heat the butter and olive oil in a frying pan, and place sliced garlic and the bread slices in the pan. Flip them after they have been slightly golden and then add cheddar on both slices. Add the tuna batter to one slice and place the other on top. Lower the heat in the pan and put the lid on.
  4. Serve with tuna stir on the side.

Leftover Pasta Salad with Tuna

by Pia Haugseth
Seafood
15 min
Leftover Pasta Salad with Tuna

ingredients

  • 100 g pasta farfalle
  • 10 x cherry tomatoes
  • 1/4 x lemon

method

  1. In this dish, you use the tuna batter that you made the day before in this week's menu.
  2. Cook the pasta as directed on the package and cool. Cut cherry tomatoes into pieces and mix everything together with the tuna batter to a bowl. Squeeze over the lemon juice and enjoy with some bread.
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