Hversdagssigrar

8 uppskriftir · 1 saga · eftir Ásgeir Hólm

Fljótlegt, fyrirhafnarlítið og bragðmikið. Réttirnir sem ég elda aftur og aftur þegar orkan er lítil en hungrið mikið.

A note before you cook

Supper, on a Tuesday

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This book started as a list stuck to the fridge with a magnet shaped like a lemon — a handful of dinners I could make without thinking. The ones that got us fed when the day had already taken everything else.

Nothing here asks for a special trip to the shop or a free afternoon. Most of it happens in one pan, in the time it takes to set the table and pour a glass of something cold.

Cook them once from the page. Cook them twice from memory. By the third time they stop being recipes and start being yours — and that, more than anything, is the point.

— from the kitchen table, on a weeknight

Efnisyfirlit

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Chapter One

The fifteen-minute pact

For the nights when dinner has to be faster than the hunger. None of these touch the half-hour mark, and not one of them tastes like a compromise.

Uppskrift

Penne með beikoni og rjómasósu

30 mín · fyrir 2 · Einfalt

The whole thing rides on one decision: don't rush it. A little patience early pays off on the plate — which, ironically, takes no time at all.

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Úr eldhúsinu

Three things that make fast food taste slow

1Salt the pan, not just the plate. Season at every stage and you'll never need to fix it at the end.
2Finish with acid. A squeeze of lemon or a splash of vinegar wakes the whole plate up.
3Keep cold butter to hand. A knob swirled in off the heat gives sauces shine and body in seconds.

Uppskrift

Mediterranean Pasta Salad

25 mín · fyrir 4 · Einfalt

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✦

“If you can boil water and own one good pan, you are already most of the way to dinner.”

The only kitchen rule worth keeping

Uppskrift

Piri-Piri Chicken with Homemade Slaw

100 mín · fyrir 4 · Hversdags

A sheet-pan supper is a small act of trust: you arrange everything on one tray, slide it in, and walk away. The oven does the cooking and, if you line the tray, the washing-up does itself.

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Chapter Two

One pan, no apologies

Bigger flavour, barely more effort. These lean on the oven or a single deep pan to do the work while you get on with your evening.

saga

In praise of the boring weeknight

On cooking the same thing on purpose

There is a quiet confidence in a dish you've made fifty times. You stop reading and start cooking. Your hands know the weight of the pan, the colour to wait for, the smell that means it's ready before any timer does.

We're sold novelty as a virtue — a new recipe every night, a feed full of things we'll never make twice. But the meals that actually feed a household aren't the showstoppers. They're the ten or twelve you could cook in your sleep.