It often seems that all blogs and cook books are full of ideas of what to eat during the weekend, or when friends come over or you’re having a party. In my opinion cooking is easy during the weekend when you have more time.
I’m always struggling with the everyday meals. I feel like I’m making the same dishes week after week. I don’t seem to find new ideas for dishes that wouldn’t take more that 30 minutes of my time preparing. With two babies that really is the maximum time I can spend on cooking in the evening.
My criteria for a good everyday meal are:
- Shouldn’t take more that 30 minutes to make. Some days I can only use 10-15 minutes.
- Preferably a big dish that we can eat two days in a row. Soups are always a good idea!
- As healthy as possible.
- Vegetarian dish is always a good idea. I’d be vegetarian if I knew how to cook more vegetarian dishes.
Yesterday I made Janssonin kiusaus or Jansson’s frästelse or Janssons Temptation. It’s one of those dishes I always forget that exists, then I make many of them in a short period of time and then I forget it again.
It is not healthy or vegetarian but it only takes about 5 minutes to put together and tastes delicious. My son loves it. The instructions are at the bottom of this post. Traditionally it’s served with beet root but since it’s quite heavy meal itself I like to make a green salad with it. Sometimes I don’t have time to put the salad together so I just chop some vegetables to the side.
What is your favorite everyday dinner? I welcome all ideas!
I used a large lasagna pan for this one.
When I’m making this during the week I buy the ready made potato&onion mix from the freezer. During the week end, with more time, I peel and chop the potatoes to sticks myself.
Here are the instruction if you want to try. You can also check allrecipes.com though their recipe is a little different.
1,2 kg potatoes and 2 yellow onions OR
1,5 kg peeled and chopped to sticks potatoes and onion mix from the freezer.
2 cans of sprat/ European anchovy fillets (2x125g/80g)
2 dl double cream
2 dl whole milk
- Preheat the oven to around 200C/400F/Gas 6
- Layer 500 g of potato and onion mix in the bottom of the ovenproof dish. Then top with the first can of anchovy, the next layer is 500 g potato and onion mix again and then the second can of anchovy fillets. Top with the last 500 g of potatoes and onions.
- Mix cream, milk and the sprat juice from one of the anchovy cans and pour it over the dish.
- Bake for about an hour. After one hour the dish is cooked but it’s not mushy as I like it. I like to keep it in the oven for 2 or even 3 hours but turn off the oven at some point. If I’m busy and I usually am… I take the dish out after one hour, give everyone a portion and then put it back to oven.