Nearly every child likes Spaghetti Bolognese or Lasagne, and so do mine and nearly all their friends. It’s always a winner as a kids meal when we have guests for dinner. And not only kids like the Bolognese Sauce, a delicious home made pasta dish with this sauce is also a nice weekday meal for my husband and myself.
My husband is a huge scallop fan. He eats scallops any time they’re on the menu in a restaurant. In Luxembourg, we’re fortunate to get sashimi-grade scallops at our local supermarket, which allows me to experiment with different kinds of recipes. Here I combine the fresh ocean flavor of the scallop with the exquisite flavor of saffron. This can be a starter or a main dish, and the below ingredients make starters for four. For a main dish, you can double the scallops and the vegetable spaghetti. The amount of sauce should be enough.
Nearly every culture has recipes for meatballs and a large variety of flavors exists. In this recipe I combine flavors from the Mediterranean. I use an organic mix of spices and flowers. There are a few organic products available on the market. I used the one from “Sonnentor” and it’s called “good mood”/”Gute Laune” (in German)! It’s a blend of the following: sea salt, garlic, basil, wild garlic, oregano, calendula, rosemary, thyme, rose petals & grain flowers. If you’re unable to find a ready-made blend, you can create your own by mixing as many of the above as you have available.
Today I opened the fridge and the pantry to see what I could use for a nice weekday meal. Since we haven’t had lentils for a while, I thought it might be nice for the kids, together with some chicken and tomato gravy. Here I used beluga lentils, but you can also use red or brown lentils instead. Only the cooking time may vary.
