Gunnar Sverrisson / Home and Delicious
Ideas for a great meal during this upcoming weekend – that's what we are thinking about!
This is a part of the delicious food we are cooking on Saturday night, a recipe from the first
issue of Home and Delicious. And the cake is an all time favourite, super simple and cute on a plate.
–See the recipes by clicking the read more button–
250 g beef tenderloin
one bag arugula
2 tbsp olive oil
2 Tbsp fresh-squeezed lemon juice
fresh-squeezed lemon juice
2 tbsp olive oil
1 tsp balsamic vinegar
Sear the tenderloin in a tiny bit of oil for about 1 minute on each side. Salt and pepper. Remove from the skillet and let stand for 15-20 minutes. Cover with plastic wrap and place in a freezer for 1-2 hours. At this point it will be easy to cut the meat into thin slices. Lay the slices on a sheet of plastic wrap, place another layer of plastic on top, and roll them flat with a rolling pin or a bottle, taking care not to damage the meat. Lay the flattened slices on a plate. Toss the arugula in 2 tbsp each of oil and lemon juice, and lay the salad on the middle of the plate, on top of the slices of meat. Drizzle with fresh lemon juice. Top with shredded parmesan. Combine oil and balsamic vinegar and serve with the dish.
75 g butter
1 dl sugar
2 ½ dl flour
2 tsp baking powder
½ tsp salt
1 tsp almond extract
1 dl milk
3 dl powdered sugar
1 tsp hot water
1 tbsp Ribena or other blackcurrant juice
Preheat the oven to 180°C/350°F. Beat butter and sugar together until light and fluffy. Add eggs and beat thoroughly. Add dry ingredients, almond extract, and milk. Beat well. Place in a bundt pan from which the cake can be easily removed, greasing if necessary. Bake for about 20 minutes. Do not overbake the cake, as it will become too dry. Combine the juice and the water. Beat the powdered sugar and the juice mixture together until smooth. Pour over the cake. Serve.