Unscheduled meals

Ingredients

Keso bread

• 250g cottage cheese
• 2 eggs
• 1 tsp baking powder
• 1/2 tbsp fibre/psyillium husk
• 1/2 tsp salt
• 1/2 dl whole linseed
• 1/2 dl pumpkin seeds

Carrot soup

• 500g carrots
• 1/2 onion
• 2-3cm fresh ginger
• 1 clove garlic
• 2 tsp rapeseed oil
• 2 tsp ground cumin
• 1 tsp curry powder
• 5 dl water & chicken stock cube
• 230 g butter beans
• 2 tsp lemon juice
• 1 tsp honey
• salt, pepper
• 1/2 pot of fresh coriander

Recipe

1. Keso bread: Put the oven on at 225C. Whisk the egg, mix with the cottage cheese.
2. Mix the dry ingredients and add to the egg/keso mix. Mix thoroughly. 
3. Spread the mix out in a rectangle to a thickness of ~1cm on baking paper.
4. Bake in the middle of the oven 18-20 minutes. Let cool on the tray, cut into squares. 
5. Carrot soup: Peel and slice the carrots. Peel and chop the onion, ginger and garlic.
6. Softly fry the onion, garlic and ginger in rapeseed oil in a pan. Add the carrots, cumin and curry. Fry a little longer.
7. Add the water/stock. Cook until the carrots have softened - around 15-20 minutes.
8. Rinse off the butter beans and add to the mix along with the lemon juice and honey. Blend the soup, add water as necessary to get the right consistency. Season to taste with salt and pepper. Serve in bowls and top with freshly chopped coriander.

Ingredients

Biffar

• 2 packs black beans (560g)
• 1/2 onion
• 1.5 dl oats
• 1 egg
• 2 garlic cloves
• 1 fresh chili
• 1 tbsp Chinese soya
• 1 tbsp ground cumin
• 1 tbsp paprika
• 0.5 tbsp ground coriander
• 1/2 tsp salt
• 1 tbsp rapeseed oil

Mushrooms & greens

• 200g fresh mushrooms
• 200g zucchini
• 1 small red onion
• 1 tsp rapeseed oil

Chilimayo

• 1 dl light mayonnaise (15% fat)
• 1 tsp sriracha

Recipe

1. Rinse off the beans
2. Peel and place 1/2 onion in a blender. Mix the onion with the oats, egg, garlic, chili, soya, spices and salt until smooth. Mix in the beans - this does not need to be completely smooth. 
3. Heat up 1 tbsp rapeseed oil in a frying pan and spoon out 8 dollops of the mix. Flatten them out. Fry on low to medium heat ~8 minutes per side. 
4. Wash and quarter the mushrooms. Wash and slice the zucchini into half-moons. Peel and slice the red onion into half-moons. 
5. Fry the mushrooms, zucchini and onion lightly in 1 tbsp rapeseed oil. Lightly salt. 
6. Mix the mayonnaise with 1 tsp sriracha. 
7. Serve the bean platters with chili mayo, fried veggies and mushrooms. 

Ingredients

• 350g thin-cut minute steak, very thinly sliced into strips
• 3 tbsp cornflour
• 2 tsp Chinese five-spice powder
• 100ml vegetable oil
• 1 red pepper, thinly sliced
• 1 red chilli, thinly sliced
• 4 spring onions, sliced, green and white parts separated
• 2 garlic cloves, crushed
• thumb-sized piece ginger, cut into matchsticks
• 4 tbsp rice wine vinegar or white wine vinegar
• 1 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup
• cooked noodles, to serve (optional)

Method

• STEP 1

  Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.

• STEP 2

  Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.

• STEP 3

  Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

• STEP 4

  Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.

• STEP 5

  Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.

• STEP 6

  Bubble for 2 mins, then add the beef back to the pan and toss well to coat.

• STEP 7

  Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.