Today was the day…
I made frikkadels again! This is my new favourite recipe. It’s really good served with Sheba sauce. I don’t often post a recipe (haven’t done that for years), but I’ve posted one today – it’s at the bottom.
I forgot to take a photo of Barbara. I’ll try to remember to do so tomorrow.
Mike and I went to the beach around 8am. Mike crossing the Sunny Cove bridge…
Down the stairs on the other side…
And full steam ahead to the beach…
I had a good swim at what was low tide. It makes the kelp more visible so I swam further than I’ve gone before. This was the beach after our swim. Tide very low.
We had a restful day. I did some shopping, did some work and cooked the frikkadels for dinner. We had a lovely meal with Barbara, Julian and David joining us.
I am looking forward to going away with my friends for one night on Tuesday. I don’t know if I’ll get the blog out on that night. I’ll wait and see. If there’s no blog Tuesday, I didn’t take my laptop!
Give thanks to the Lord and proclaim His greatness. Let the whole world know what He has done.
The best is yet to come – we are only passing through.
Keep the smile going.
God bless you.
In His Grip,
Helga xx 🙂
Frikkadel Recipe (Also known as Meatballs!) this recipe came from tasteofhome.com
- 900g ground beef
- 2 large eggs
- 1 small onion finely chopped
- 1/4 cup of water
- 1 & 1/3 cups of soft bread crumbs
- 2/3 cup of grated Parmesan cheese
- 2 cloves of minced/crushed garlic
- 2 teaspoons Italian seasoning
- 1 & 1/2 teaspoons salt
- 1/4 teaspoon pepper
Preheat the oven to 180C
In a large bowl combine the eggs, water, onion, bread crumbs, cheese, garlic and seasoning. Mix well. Then crumble the beef over the mixture and thoroughly mix that in. Shape into the size you want. Place the frikkadels on a greased baking tray. Bake uncovered until they are evenly brown and cooked through. The recipe said 15-18 minutes, but mine were in for much longer. I like very brown.
- 4 large fresh red ripe tomatoes chopped
- 2 onions roughly chopped
- 2 cloves of garlic minced
- 1 teaspoon dry oregano (or 1 tablespoon fresh)
- 1 teaspoon dry parsley (or 1 tablespoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
Saute the onions and garlic in a tablespoon of butter until onions are translucent. Add the remaining ingredients and simmer uncovered for 15-20 minutes. I then put my stick blender in it and smoothed it out.
I served it with Mike’s amazing mashed potatoes and peas.