Jenny Warsén - Quick & Easy Dinner Solutions: Simple Meal Plans for Your Family throughout the Week

My interest in cooking started when I was in high school, and I mainly enjoyed making the evening meal and batch cooking for the week. I wrote shopping lists for my mother and then either one of my sisters or I would usually have dinner ready when she came home from work. We had a production line going for all sorts of Bolognese sauces, sausage stroganoff, and casseroles. I rarely followed recipes but enjoyed testing different ingredients and spices. I even enjoyed batch cooking so we could freeze meals for the days we were busy. When, at eighteen, I became a mother for the first time, my interest in food grew.

If nothing else, I had to learn to cook a wider variety of food. This is when I started to write down all my recipes in order to remember the best dishes and how I flavored the sauces. My fourth and youngest child, Nomi, was born in 2009. The same year I started a digital food diary, which is the now the biggest food blog in Scandinavia. I sometimes wonder why it has become so popular. Maybe because it is so simple? I dont want to complicate things, and I choose ingredients that everyone can recognize and recipes with as few steps as possible.

Food should be good, but it also needs to be quick to prepare. Jenny Warsn Weekly Menus Weekday meals can be hard to plan, and deciding what to serve up can feel like a bigger challenge than it shouldespecially when youre juggling a hundred things and out of energy. This is why I have put together four weekly menus with my, and my familys, favorite dishes. These recipes have saved the day and avoided many potential dinner disasters. Read more about my menus on . PORK, BEEF & VEAL Hearty stews, juicy chops, and grilled souvlaki skewers.

Which will be your familys favorite? In this chapter you will find some super easy recipes to help you make a great dinner in no time at all. Stews are also rewarding to make and taste even better the next day. FANCY PORK TENDERLOIN STEW Serves 46 Food to feed a crowd that takes no time to throw together. 2 pork tenderloins, around 1 pound (500 g) each Butter for frying 7 ounces (200 g) cream cheese 1 cup (250 ml) whipping cream 2 tablespoons concentrated beef stock or bouillon 2 tablespoons soy sauce About 1 teaspoon sambal oelek 1 tablespoon roughly crushed pink peppercorns About 1 teaspoon black currant jelly Salt and pepper To garnish Fresh thyme Crushed pink peppercorns To serve Boiled potatoes or pasta Boiled asparagus, green beans, or mini carrots Trim the pork tenderloins and cut them into thin slices. Heat a frying pan or casserole dish with butter and brown the slices on both sides to give them a nice color. Whisk together cream cheese, cream, stock, soy sauce, sambal oelek, and pink pepper in a saucepan.

Bring to a boil and then pour the mixture into the frying pan or casserole dish. Leave everything to simmer on a low heat for a few minutes or until the meat is cooked through. Add black currant jelly and salt and pepper to taste. Use pink pepper and thyme to garnish. Serve with boiled potatoes or pasta and vegetables. 4 veal cutlets, 3 ounces (100 g) each 2 eggs Heaping cup (200 ml) flour Heaping cup (200 ml) breadcrumbs Butter for frying Salt and pepper Chopped parsley to garnish Peppercorn sauce 1 yellow onion 1 tablespoon butter 2 tablespoons concentrated veal stock 4 tablespoons water 1 cups (400 ml) cream teaspoon crushed pink peppercorns A little bit of cornstarch (optional) Salt To serve Boiled or fried potatoes Boiled green peas Lemon wedges Start with the peppercorn sauce. 4 veal cutlets, 3 ounces (100 g) each 2 eggs Heaping cup (200 ml) flour Heaping cup (200 ml) breadcrumbs Butter for frying Salt and pepper Chopped parsley to garnish Peppercorn sauce 1 yellow onion 1 tablespoon butter 2 tablespoons concentrated veal stock 4 tablespoons water 1 cups (400 ml) cream teaspoon crushed pink peppercorns A little bit of cornstarch (optional) Salt To serve Boiled or fried potatoes Boiled green peas Lemon wedges Start with the peppercorn sauce.

Finely chop the onion and fry in a saucepan with butter until soft. Add stock, water, cream, and pink peppercorns. Bring to a boil and then simmer for 10 minutes under a lid. If you wish you can thicken it with some cornstarch. Add salt to taste and strain the sauce. Pound the veal cutlets until they are really thin.

Lightly whisk the eggs in a deep dish. Pour the flour into another dish and the breadcrumbs in a third. Turn each schnitzel in the flour, then the egg, and finally in the breadcrumbs. Heat a frying pan with lots of butter and fry the schnitzel until they turn a nice, golden brown color, around 3 minutes on each side. Season to taste with salt and pepper.