2023
MAY - JULY
HORSERADISH SAUCE
Horseradish sauce goes wonderfully with all kinds of meat. Or you can have it with scrambled eggs and salsa. You can also add a teaspoon to your salad dressing. Or you can simply use grated horseradish in a sandwich or wrap for extra zing.
Ingredients
2½ dl sour cream
½ dl grated horseradish
1 tsp white wine vinegar
½ tsp salt
1 tbsp Dijon mustard
¼ tsp ground black pepper
1 tsp sugar
1 tbsp mayonnaise / aioli (optional)
1. Mix all the ingredients in a medium bowl.
2. Refrigerate for about 4 hours or overnight for the flavours to blend.
Notes
1. You can store the sauce in an airtight container in the refrigerator for 2 to 3 weeks.
2. You can also eat the horseradish leaves, but keep in mind that they have a bit bitter and peppery taste. You can eat them either raw or cooked.
FEBRUARY - APRIL
ITALIAN MEATBALLS WITH SAGE, PRUNE SAUCE AND POLENTA
Meatballs
250 g minced pork
250 g minced beef
salt and pepper to taste
2 cloves of crushed garlic
1 smaller onion, finely chopped
1 bunch of fresh parsley
30 g grated parmesan
1 egg
2 tbsp breadcrumbs
2 tbsp oil
Sauce
½ small onion
1 small bunch of fresh sage
100 g prunes
1 dl red wine
1 tbsp honey
1 tsp balsamic vinegar
2 dl water
30 g butter
Polenta
5 dl milk
4 dl stock (chicken/vegetable)
200 g cornmeal (polenta)
a pinch of nutmeg
salt and pepper to taste
30 g parmesan
70 g butter
Oven Temperature
200 C
1. For the meatballs, mix all the ingredients except the oil, and let it stand for 10 minutes.
2. After that, fry all sides in the oil in a pan, then take out the balls and put them in a preheated oven for 10 minutes.
3. For the sauce, cook the chopped onion in the oil left in the pan until glossy.
4. Add the sage chopped, and cook a little.
5. Put the prunes, chopped in small pieces on top, and then pour in red wine.
6. When most of it has evaporated, pour water over it and simmer until it thickens a bit.
7. Add honey and balsamic vinegar, and finally the cold butter.
8. Then reheat the meatballs in the sauce.
9. For the polenta boil the stock.
10. Pour in milk, then cornmeal. Cook until it thickens.
12. Then add butter, parmesan, and nutmeg, and season with salt and pepper.
13. Serve the polenta with the meatballs and the sauce.