Clarinette's Cook

Cooking Management

meatballs and potatoes

Le Pouliguen - la Cote d'Amour - France

Le Pouliguen - la Cote d'Amour - France

If you enjoyed the lamb stew with apple and pumpkins and you had leftovers, why not making a pumpkin soup? Easy, simply add more pumpkins and maybe some vegetables broth. All is done. You have your delicious and healthy pumpkin soup !

Last night, we had an easy and fast mid-week diner: meatballs and potatoes.

Potatoes loose most of their vitamins when cooked in hot water. I am also a bit lazy, therefore, just wash them and cook in a little water. Not too much to not make them too watery. I prefer slow cooking. I am personally not an adept of cooking potatoes in the macrowave. They cook fast enough to not need any extra ‘waves’, if you see what I mean.

While the potatoes are cooking, chop your onions and fry them just to become transparent. Then add your meatballs (my favourite are the Waitrose Aberden Agnus), fry the meat with the onion but turning them few times in each side in medium heat. Place the meatballs in a plate.
Once cooked, took out your potatoes, the skin will come off by itself, cut them in square then fry them in the pan where you cooked the meatballs. If like me you like garlic, add few cloves with their skin, you can also add some onions, you fry first then add the potatoes. Salt with cristal salt mixed with normal salt and pepper. fry a bit and serve. It’s ready, easy quick and relatively cheap.

Serve with a green leaves salad and enjoy.

Bon appetit !

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