I had this meatloaf recipe bookmarked since April and it stood high on the very long list of things that I wanted to make after being back from a kitchen-less year. Since I’m back I’ve made it three times already, mostly because I couldn’t get this sandwich out of my head.
While making this meatloaf for the first time, I started thinking about pairing a slice of this juicy, spicy meatloaf with some nutty Leicester cheese I’d bought in Oxford and that had been waiting in my fridge for the right opportunity to be used, so I decided I would save a slice of the meatloaf so I could make this sandwich. But then my roommates kept on eating and non of the meatloaf was left.
So I made it a second time, this time making the meatloaf a bit bigger and definitely expecting to end up with some leftovers, but then the suckers did it again. So for our last dinner with our roommates I made the meatloaf so ridiculously big, even the guys were impressed with the humongous unit I pulled out of the oven. And this time there was some left, but only because I’d been guarding it with my life during dinner.
Yesterday I finally accomplished creating the sandwich: the flavorful meatloaf and the nutty cheese were paired together between two slices of really good rye/whole wheat bread and the sandwich was fried in a generous amount of butter. It turned out to be even better than in my wildest sandwich dreams.
Every morning I check out the new posts on all the foodblogs I’m following, but I never get as excited as when there’s a new post on my all-time favorite blog: So Delushious – a new post always makes my day. Delicious food, sarcastic humor, a love for fried chicken and spicy food and all written by the gorgeous Chrissy Teigen – I don’t know how anyone could not be a fan.
This salad is one of the mouthwatering recipes on her blog. It’s crazy ass spicy, it’s authentic Thai and (thus) incredibly flavorful, and not unimportant, also very healthy – it’s just so delushious.
Most of the meat dishes I make are slow-cook recipes, cause if you are able to mess up meat that has been simmering with fragrant spices for hours and hours you should just stay out of the kitchen anyway. When I reorganized my Recipe Index last week I noticed that, except for a high amount of chocolate recipes, I’ve only posted one beef recipe and that one is, of course, a stew. But here’s finally a meat dish that does involve beef and no slow-cooking. This black pepper beef is not spicy, but the black pepper does gives a nice kick to it. It’s really easy to make and really hard to mess up, just make sure that you slice the meat very thinly and that you only stir-fry it for 2-3 minutes in total max.
I used to make this dish from a store-bought paste, but I will no longer. This recipe makes way better beef rendang than any paste you can buy in the supermarket. Give it a try and you’ll see for yourself.
Bitterballen zijn zó veel lekkerder als je ze zelf maakt. Je kunt zelf het vlees kiezen, de roux op smaak brengen en zorgen dat ze goed gevuld zijn. Het is misschien wat werk, maar moeilijk is het niet en ze zijn echt heel lekker.