The Sunday Roast - Beef Chuck

Sundays are both lovely and sad. Lovely, because you have one more day where you can just relax, do your thing and don't have to stress at all. Sad, because it's the last day of the weekend and tomorrow's Monday, and who loves Monday's really? 
 
Another thing I love about Sundays, is the Sunday roast. Growing up we used to eat oven baked chicken with gravy and chips - it was my favourite. Now I like to experiment more, try out new things, but I do make oven baked chicken with gravy and potatoes every now and then, it's still classic and delicious! We had beef chuck in the fridge (organic and local of course) so of course that was going to be the Sunday steak. Didn't have much in the pantry though, so I had to come up with my own recipe to make the thing. It was really fun to make the marinade/sauce it was going to cook in. Started with adding some ingredients together, then tasting (you ALWAYS have to taste the food you're making), then adding some more ingredients to get the taste you want. Another thing you must do when doing this kind of meal is to invite over some of your close ones. For us, that's usually Richards dad and sister, because they live about 5 min away from us and...well, someone has to feed them! Hehehe. I love having them over for dinner! Richards dad seems to really like my food, because everytime he eats something I make he says "oh my god that's good!" and many times. Okay, I'll admit he says that about most food, but still, I love it to hear it.
 
It just feels nice to have people over for dinner, it doesn't always have to be a Sunday roast, a simple Wednesday meal is great too! For me it's a nice way to end any day, good food and good company.
 
 
Ingredients:
 
Marinade:
  • 1,2 kg beef chuck
  • 2 onions, roughly chopped
  • 6 cloves of garlic, pressed or finely chopped
  • 400g crushed tomatoes
  • 2 dl coffee
  • 1 dl apple cider vinegar
  • 2 tsp season all (spice)
  • ½ tsp cumin
  • ½ dried sage
  • 2 dl water
Sauce:
  • 2,5 dl cream (or use milk if you want a lighter sauce)
  • 2 tsp corn starch
  • ½ tsp season all
  • salt & pepper - season as you seem fit
I served this roast with cooked potatoes and fresh green peas.
 
How to:
  1. Preheat the oven to 200°
  2. Mix all the ingredients for the marinade together in a bowl. A good tip before you add it with your meat, taste it. Taste to see if it fits you or if you want more of something else.
  3. Put the meat in a deep oven proof form (I used my beloved Terracotta oven dish) and pour the marinade over. Spoon some of the marinade on top of the meat. If you don't have a lid for your form, use alumminum foil to seal the form. When you do this you make sure that the steam from the marinade doesn't escape from the form, but stays inside and helps keep the roast moist and tender.
  4. Put in the oven and cook for at least 4 hours (it's best when it's been able to cook for 5-6 hours). I like it when the beef is so tender that you can take it apart with a spoon, then it's perfect (to me at least)
Sauce:
  1. On a medium heat, pour the cream/milk into a saucepan and add the corn starch in. Make sure you wisk intensly and well so that you won't get any lumps. Bring to a light boil.
  2. Add the remaining juice from the roast into the sauce through a sift.
  3. Add season all, salt and pepper. Adjust the seasoning to your liking.
A good tip when you take out your roast - and you've cooked it to the point you can pull it apart with a spoon - pull it apart while the juice is still in the form and let it sit for maybe 10 minutes. That way the meat gets extra flavour and juicyness. You're welcome!

Coconut Bites (Bounty)

This one is dangerous. When you buy Bounty in the store you only get 2 bites...here you get more. Personally, I can just devour all of them myself - which I kind of did...
 
This recipe actually tastes EXACLY like the real deal and super easy to make. Perfect for snacks when you have people over or when you have a craving for sweet things. 
 
 
Ingredients:

  • 50 g butter, melted
  • 3 dl shredded coconut
  • 2 dl powdered sugar
  • 1 tsp vanilla sugar
  • ½  dl cream
  • 100-150 g chocolate (I used 70% and it was good, but I'm using milk chocolate next time)
How to:

  1. Add butter, shredded coconut, vanilla sugar and cream into a bowl and mix well. Put in the fridge for about 10 min.
  2. Take out the mix and roll them into wide and "little finger" long bites (as seen in the picture). Put them on a cutting board (or something else you can freeze) and put them in the freezer for about 30 min.
  3. Melt the chocolate in a waterbath/double boiler and dip the coconut bites in the chocolate, Use a spoon to help spread the chocolate evenly. Make sure you do this step quickly so that the coconut bites don't melt in the chocolate. Put back on the cutting board (or whatever you used to store them in before),
  4. Add a little shredded coconut on top of the chocolate bites and put them back in the fridge for about 10 minutes so the chocolate can set.
 

Banana bread

This is an old family recipe, and it is just MUY DELICIOSO! My mouth is just watering thinking about it. Be right back, gotta go get myself a slice...
 
....okei I'm back now, and my tummy is happy and my tastebuds are even happier. This recipe is easy peasy to make. I've tasted a lot of bananabread in my 25 years and I have to say that this is the best one, my "go-to" recipe. Too many times have I tasted bananabread that's dry and crumbly....no... just, NO...It's supposed to be moist and have a good flavour and texture, which is exacly what this bread has.
 
 
Ingredients:
  • 1 egg
  • 3 dl sugar
  • 2 riped bananas
  • 5 dl flour
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • OPTIONAL: 50 g finely chopped 70% chocolate / 30 g finely chopped nuts (ex. hazelnuts)
How to: 
  1. Preheat the oven to 180°
  2. Wisk egg and sugar together until the mix is light.
  3. Mash the riped bananas until it's quite fine. When mashed add the bananas to the eggmixture and mix lightly. If you choose to have chocolate/nuts in the bread now is the time too add it to the mixture.
  4. Add all the dry ingredients to the eggmixture (a good trick to get the bread to be more light and flufffy is to sift the dry ingredients instead of just "throwing" them into the bowl). Now this is important, to keep the mixture light, mix the ingredients with a spatula by folding the mixture together instead of whisking it together.
  5. To help the mixture from not sticking to the form, brush it with melted butter.
  6. Pour the mixture into the form and bake in the oven for 40 min or until slightly goldenbrown.
  7. When you take the bread out of the oven, let it cool in the form for about 10 minutes.
The absolute best way to eat this is freshly out of the oven with LOADS of butter and a glass of ice cold milk. Slices of cheese on top of the bread (along with the butter of course....) is also tasty. 
 
Something to remember when making a Bananabread: The more riped the banana is, the better (well, okei it can't be moldy or runny of course, but you know what I mean ;) ).

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