All European Dinner

Thursday,October 25th.
Another clear fall day, but the temperatures dropped to the 32°F (0°C) mark last night.
While J.P. was working to convert our sightseeing van into a mini-motorhome I was busy preparing a fall supper for our dear friends, Rogette and William, who took good care of Molly this summer whenever needed.

It will be an "All European Dinner":
Mediterranean soup as an entrée,

German green beans with roast as the main course

and a Norwegian semulepudding (semolina) with cherries for dessert.

How does that sound?

There were some potatoes left and a tiny bit of roast. The rest: GONE!

I had to smile when I saw this photo. Nice plates and glasses - and then what: the Casserole on the table. :))
That's how we had it: very casual!

Recipe for the soup is to be found here, if you like. But you might need a translator.

Green beans and pot roast

Wednesday.
After a day of driving around looking at used travel trailers we were starved when arriving back home. It is to say that we haven't found anything suitable yet.

Luckily I could prepare a dinner i a hurry. I roasted a beef roast the day before. There was only left to boil some potatoes and green beans. While they were getting ready I made the sauces. A thing of about 30 minutes. Nothing without a good sauce, says J.P.
I had to stop him eating the whole roast. We need that for Thursday:))

But there are some from the trip. After a week with strong winds the most of the leafs are down. Winter will be here soon..

View of Lubec, ME

Milltown Border Crossing, St. Croix River

Blueberry field in fall colours

Vegetable stew/soup

First I want to welcome Kitty Moore in my kitchen! Hope you enjoy my rambling about food and other stuff.

Today things were pretty easy.

Hubby was away all day and called later to tell me that I needn't make a big supper.
OK.
I made a thick vegetable stew/soup. Done within 20 min.

Ingredients:
3 potatoes, diced
2 - 3 carrots, sliced
1/2 cup celery, sliced
1/2 small onion, minced
bacon (optional)
pepper
salt
fresh parsley
water or broth

Fry the onion together with the bacon.
Steam vegetables in 2 cups of water or broth until tender. Add the onion/bacon and use a mixer to purée the soup. Season with salt and pepper.
Serve with fresh dinner rolls.