I told you that I was moving. And what says moving more than an “Ikea trip”; is a day to survey the store, wondering if the bedside table will go next to the bed and a day to assemble the furniture, nose in the user manual. The two things that make me take to the end of the epic are the radius Ikea kitchen (where I am given to heart's content on zesters, colanders, ladles and other utensils necessary…) Swedish grocery store and the inevitable. I made full of meatballs, cranberry jam, tarama cod and Deer. After seeing the result of the dinner, I'm sure you know what to bring next time you need to spend at Ikea.
Serves 4 people
- 4 Leksand (kinds of Waza Ikea)
- 1 tube called the (tarama cod)
- 1/2 lime
- 750g the Boulettes de viande Ikea
- 1 bag of dried cream sauce
- 70cl cream
- cranberry jam
- 400g the haricots verts frais (to alleviate some)
- vanilla ice cream
- Daim chips
Cod tarama toasts: Spread the Leksands (kinds of Waza Ikea) they called (tarama cod). Sprinkle with a few drops of lime. For those who find too salty Kalles, you can mix it with a fresh cheese (Square type fresh unsalted).
Meatballs, cream sauce and cranberry jelly: The day before, thaw meatballs. Fry in a skillet over medium (cooking that I personally prefer) for 15 minutes, stirring regularly.
In a saucepan, Mix the packet of dehydrated cream sauce with cream 70cl and 30cl of cold water. Whisk vigorously and bring to a boil. Then leave 3 minutes, stirring regularly before serving the sauce on the hot meatballs.
Serve the meatballs covered with sauce accompanied with cranberry jelly and mashed potatoes or green beans.
Daim Ice Cream: Serve vanilla ice cream covered in Daim chips