yum!
This weekend we are heading to Sorsele (about three or four hour drive: inland and one river valley south) to attend their Folk Music and Dance Week 25 Year Jubelie We went a couple of years ago as part of a group from the local folk music and dance group, a bunch of us in a rented van, and had a great time. This time we will be staying with one of our favourite people from SCA and Larp. This is her home town, and we will be staying at her parent's cabin.
Since we have a road trip and a weekend with lots of stuff on I decided that I would convert leftovers into easy road food.
First I used up the left over rice to make some yummy oven pancakes.
~750 ml of milk (in other words, we had used perhaps one cup out of the liter package)
2 eggs
saffron
three handfuls almond flour
1/2 cup sliced almonds
4 cups cooked and cooled rice
3/4 cup rice flour
mix well and bake in a large buttered cakes pan (mine is 34 by 40 cm, or 13.5 x 16 inches) for about 30 min at 175 C (~350 F).
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Then I took some leftover soup and made a lasagna-ish dish out of it.
The soup is in the tradition of what my mother called "Texas soup" when I was a kid. I think her version must have been a depression era recipe, since it called for only 1 potato, one onion, one can of tomato, and home-made noodles from 1 egg and 3/4 cup of flour, plus a teaspoon of butter, salt and pepper and plenty of water.
My version of the soup is much more hearty, since I tend to add lots of other stuff. This week's version had had a box of canned corn, a jar of canned potatoes (since we were out of fresh--the new housemate loves potatoes, they don't last as long as they used to), one box mixed beans and another black beans, a fair bit of mixed frozen vegetables, and three eggs worth of home made noodles, and a generous chunk of butter.
Since I had made a big pot of it there was plenty left over today, so I added more frozen broccoli and some frozen spinach and kale (lord_kjar had chosen the veg for the soup whilst I made the noodles, and he didn't use either spinach or kale when we did the soup, I would have), a couple of eggs, some grated regular cheese, and some Parmesan cheese.
I poured that into a 13" x 9" buttered glass cake pan and baked it at 150 C for 30 to 40 minutes (didn't actually look at the time). Yum! I was really happy with how both of them came out, and both will be good eaten cold out of the ice box whenever we get hungry.
Now I need to do some packing so that we are ready to go when he gets home from work. Tonight's program has an interesting thing on at 21:00, so if we can get an early enough start we can attend that.
Since we have a road trip and a weekend with lots of stuff on I decided that I would convert leftovers into easy road food.
First I used up the left over rice to make some yummy oven pancakes.
~750 ml of milk (in other words, we had used perhaps one cup out of the liter package)
2 eggs
saffron
three handfuls almond flour
1/2 cup sliced almonds
4 cups cooked and cooled rice
3/4 cup rice flour
mix well and bake in a large buttered cakes pan (mine is 34 by 40 cm, or 13.5 x 16 inches) for about 30 min at 175 C (~350 F).
*******************
Then I took some leftover soup and made a lasagna-ish dish out of it.
The soup is in the tradition of what my mother called "Texas soup" when I was a kid. I think her version must have been a depression era recipe, since it called for only 1 potato, one onion, one can of tomato, and home-made noodles from 1 egg and 3/4 cup of flour, plus a teaspoon of butter, salt and pepper and plenty of water.
My version of the soup is much more hearty, since I tend to add lots of other stuff. This week's version had had a box of canned corn, a jar of canned potatoes (since we were out of fresh--the new housemate loves potatoes, they don't last as long as they used to), one box mixed beans and another black beans, a fair bit of mixed frozen vegetables, and three eggs worth of home made noodles, and a generous chunk of butter.
Since I had made a big pot of it there was plenty left over today, so I added more frozen broccoli and some frozen spinach and kale (lord_kjar had chosen the veg for the soup whilst I made the noodles, and he didn't use either spinach or kale when we did the soup, I would have), a couple of eggs, some grated regular cheese, and some Parmesan cheese.
I poured that into a 13" x 9" buttered glass cake pan and baked it at 150 C for 30 to 40 minutes (didn't actually look at the time). Yum! I was really happy with how both of them came out, and both will be good eaten cold out of the ice box whenever we get hungry.
Now I need to do some packing so that we are ready to go when he gets home from work. Tonight's program has an interesting thing on at 21:00, so if we can get an early enough start we can attend that.