Hello Everybody!!
I hope you all had a great weekend! I was at my parents house, spending a lot of time in the kitchen 🙂 My goal was to make a great mother’s day lunch for my parents and me, my two grandmas and grandpa. Of course I started preparing on saturday, but got really sabotaged as I found myself persuaded to do another cake for my mum to bring to a barbecue and to prepare lunch and dinner that day too. Oh my 😉 The end of it was that I didn’t start preparing the cake that I intended to make in the first place until late afternoon!!
But actually I didn’t mind much. My mom was so very happy this weekend, at least a bit because I made all this, that it was totally worth it 😉 The only thing I wished I did different was that I didn’t take much pictures!! Especially the dinner of my Speedy Shrimp Pasta my father and me had on saturday was soooo awesome!! I thought it was already on the blog, so I wouldn’t need it, but this time I used frozen shrimps and homemade tagliatelle which made it sooo much better even!!
So what did we have for Mother’s Day lunch then? You might have guessed, as the title says it:
Beef steak prepared by my father, green beans the way I love to eat them, hasselback potatoes with lots of fresh herbs and a yummy wild garlic butter with all that! And for ‘dessert’ we had a Strawberry Oreo Cheese & Cream Cake (in Germany we say Torte for this type of cake!). It was sooo delicious!!
And you know what?! You will get the recipe for ALL of that!! And it even will be printable!! As you can see I installed a new feature on my blog which makes it possible for you to print the recipe only – and not all of the other things I am saying nor the big pictures. How do you like that?! 🙂
- 125g (1/2 cup) softened butter
- 200g wild garlic
- salt
- 16-18 small potatoes
- fresh herbs (I used rosemary and lemon thyme)
- coarse sea salt
- 5 tablespoons olive oil
- 6 beef steaks
- olive oil
- salt, pepper and a sprinkle of fresh thyme
- 750g frozen green beans
- 4 big tomatoes
- 55g (1/4 cup) butter
- very herby salt (or normal herb salt with extra herbs)
- Chop wild garlic very finely. Mix with butter and salt to taste. Put on a piece of baking paper and form into a roll and put in the fridge to cool down. This is best prepared a day ahead.
- Preheat oven to 200°C (375° F). Brush and wash your potatoes thoroughly. Take a sharp knife and cut into the potato far but not through. It has to be attached a little! Make more of those incisions about 2-3 mm apart. To make sure not to cut through the potato you can hold your knife peak downwards like a landing airplane! Once you touch your cutting board with the peak just stop cutting.
- Chop your herbs very finely. Seperate the cuts of the potatoes a little bit with your fingers and sprinkle herbs in. Arrange all potatoes on a baking tray covered with baking paper and drizzle with olive oil. Sprinkle sea salt on top.
- Bake your potatoes in the middle rack for about 35-40 minutes. You have to have a look how crispy you want them!
- About 2 hours before you want to cook them take the steaks out of the fridge and let them reach room temperature. Brush them with oil and sprinkle with salt and pepper. When your potatoes are ready turn the oven off and start cooking the meat.
- We used a griddle (electric grill with two griddle pans pressed together) to cook the steaks as I was occuping the pan with the beans. So preheat whatever you are using and once it is really hot put the steaks in. They only need like 3 minutes on each side! You want the insides to be rose. Put the steaks on a plate, sprinkle with just a little of finely chopped thyme and put them in the turned off oven (where your potatoes are - you are just using the left over heat) for a few minutes until you are finished with the beans.
- Put green beans in a large pan on high heat and cover with a lid. Meanwhile chop your tomatoes in chunks. Once the beans are thawed remove the lid and continue heating the beans on high heat and stir. When the beans are warm and most of the water is evaporated add the tomatoes. At the time the tomatoes start to soften turn the heat off and add the seasoning and butter and stir until the butter is melted. You can add more salt or herbs if you feel the need to.
- Serve immediately and dig in!! 🙂
The recipe for the Strawberry Oreo Cheese & Cream Cake will be in the next post!
Have a nice week!