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Milkstewed macaroni and tomato salad

For my latest YouTube episode, I have made the first part of (at least) three with Falukorv - a Swedish sausage. Where I cooked Falukorv in its simplest form as pan fried. I did the classic side dish with Milk Stewed Macaroni and instead of ketchup that is common I made a good tomato salad.


Milk stewed macaroni (4port)

Ingredients:

  • 5dl macaroni

  • 12dl milk

  • 1 cube of vegetable bouillon

  • pepper

  • nutmeg

  • ev.salt

Do this:

  1. Pour milk and bouillon cube into a saucepan and heat. Preferably use a silicone spatula to stir with.

  2. When the milk has warmed up, add the macaroni. Stir in the bottom so it does not stick.

  3. Let simmer for approx.15-20 minutes, stirring regularly.If it thickens to quick, add some extra milk.

  4. When you start to get the right thickness, taste with pepper, nutmeg and salt.

  5. Serve with fried protein dishes, such as sausages, meatballs or falafel.


Ann's tomato salad

Ingredients:

  • 2 tomatoes

  • 1 red onion

  • 1 tablespoon balsamic vinegar or Crema de balsalmico

  • 2 tbsp olive oil

  • herbal salt

  • black pepper

  • oregano

Do this:

  1. Cut tomatoes into cubes, chop the red onion and place in a bowl.

  2. In a smaller bowl, mix balsamic vinegar, olive oil, herb salt and black pepper with a fork or small whisk.Whisk it so it goes together as a vinaigrette.

  3. Pour the vinaigrette into the large bowl with the tomatoes and red onion.

  4. Stir together and taste with oregano.

  5. Serve!


Bon apetite!

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