Opskrifter alfabetisk

RECIPES WEEK 34

Fennel Salad.

Ingredients:
3 fennel tubers cut into ultrathin slices
1 tbsp. sugar
3 tbsp. boiling water
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 tbsp. olive oil
1 dl. fresh young leaves of parsley

Preparation:
Dissolve sugar in boiling water and add lemon juice to the grated lemon and olive oil. Season with salt and pepper if necessary. a little extra sugar. Mix well with the fennel and let the salad draw between 1 / 2 and 2 hours before the parsley leaves mixed into the salad served.


Mushroom Risotto.

Ingredients:
2 tbsp. Welsh onion stalks
2 tbsp. olive oil
200 g parboiled rice
6 dl lovage broth
500 g mushrooms
20 g butter
salt and pepper
freshly cut parsley and thyme

Cooking
Pipe mincing onions and fry them in oil then add the rice. Fri them to turn colored and then add the broth has boiled up with a stalk lovage. Cover and cook rice until tender for approx. 15 min. Clean mushrooms and slice them then fry them golden in butter. Mincing little thyme and a good handful of parsley and when the rice is tender turn it finely chopped spiced green and mushrooms in and season to taste with salt and pepper. Serve with chicken or pork at his own choice.


Plum Dessert.
Ingredients:
100 g red prima donna divided into 4 pieces coarse
3-4 plums split into thin wedges
syrup with ginger:
125 g sugar
3 cm ginger, peeled and cut into thin slices
1 ¾ cups water
freshly ground pepper
good bread

Preparation:
Boil sugar, ginger and water together with the syrup and let it cook into a slightly viscous mass. Turn the plums in brine and let them soak flavor in one hour in refrigerator. Arrange the cheese on small plates, spoon a little plum in, dripping with brine, and grinding pepper over. Serve with some good bread.

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Baked marzipanapples with cinnamon

Ingredients:
10 apples, cored and stem
100 g Pure Raw Marzipan or Baking Marzipan
50 g butter
50 g chopped almonds
50 g melted butter
½ tsp. Cinnamon
4 tbsp. sugar


Preparation:
Marzipan grated and kneaded with butter and chopped almonds. apple filled with marzipan, rolled in melted butter and then in a mixture of cinnamon and sugar.
apples bake at 170 ° Ca in approx. 45 min. And served warm with ice cream and chocolate sauce.

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Bananas Dessert

Ingredients:
8 very ripe bananas
3 eggs
3-4 Tbsp. sugar
3-4 tablespoons rum or brandy
1 dl. whipping cream
Pinks
Preparation:
Bananas mashed with a fork and whisk thoroughly, preferably with an electric beater. Stir the egg yolks until fluffy egg schnapps with 2-3 tbsp. sugar. Rum or brandy, add the egg mixture and mix with bananpulpen. egg whites whipped very stiff with 1 tbsp. sugar. 2 / 3 of white foam mixed with a light hand in the banana mixture. Deserter distributed in glass made ??cold until serving. Decorate with a large skefuls whipped cream, above 1 tbsp. white foam and ground cloves sprinkled over.

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Cauliflower Meatballs

Ingredients:
1 head cauliflower
2 eggs
2 tbsp plain flour
1-2 tablespoons breadcrumbs
4-5 Tbsp. milk
nutmeg
salt
pepper

Preparation:
Boil the cauliflower, so there is still bite in, cut the stalk and chop the rest of the head in broad pieces. Get it in a bowl. Whisk milk and eggs together and add it together with flour and breadcrumbs. Add about. 1 teaspoon nutmeg, salt and pepper.
Form small meatballs and fry over low to medium heat to golden and cooked through. About 5 minutes on each side depending on the size of the machine. You can also use other spices ...

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Chili Plaice and scallions in sweet potatoes with garlic

Ingredients:
4 fresh plaice
1 red chilli, finely chopped
Finely grated zest and juice of 1 lemon
1 pinch of powdered vanilla (not vanilla sugar)
400g potatoes, cut into rough cubes
2 cloves of garlic, finely chopped
5-6 drops fiskefon
Freshly ground black pepper
Water
2 scallions, cut into coarse slices
Oil

Preparation:
Mariner plaice fillets in chilli, lemon juice and shell, and vanilla powder and put them in the fridge overnight. Mariner of the sweet potatoes in garlic and pepper fiskefon put them in the refrigerator overnight. On the day: Get the sweet potatoes and their marinade in a saucepan and pour water so they are covered. Bring water to a boil and let them cook about. 20 minutes. Mix the spring onions with sweet potatoes. Scroll the bisected plaice together with the wide end inside. Put the plaice rolls on top of the sweet potatoes. The remains of the marinade poured over. Steam the whole shebang additional 5 minutes, covered, until fish pieces are exactly crumbling. Server, sprinkled with a little good oil.

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Chocolate dessert cake

Ingredients:
100 g butter
100 g dark chocolate
2 eggs
200 g sugar
60 g flour


Preparation:
Butter and chocolate is melted and cooled off. Beat eggs and sugar well. Butter and chocolate turned in with the spatula. Finally turned the flour in.
Spring Form 200 ° for 20 min. Put in the fridge overnight, can be made 3 days before. Cut into small pieces. Fruit and ice cream eaten.

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Dessert cake with hazelnuts

Ingredients:
1 ½ tablespoons liquid margarine
1 tablespoon sugar
½ bg pastels. egg yolks
1 tbsp plain flour
½ tbsp cocoa
½ cup chopped hazelnuts
¼ tablespoon grated orange peel
25 g light cream cheese
1 teaspoon water
½ bg pastels. albumen
1 tablespoon sugar
150 g vanilla
Preparation:
Stir margarine with half the sugar. Add egg yolks, then flour, cocoa, hazelnuts and orange zest.
Cream cheese is stirred with lime water, and mix with egg mixture.
egg whites whipped with the rest of the sugar and turn with the other ingredients in the dough put in a greased 0.5-liter disposable aluminum containers. Bake at 180 degrees for 35 minutes and then moved to cool 1-2 hours. Sieved icing sugar over the cake and served with vanilla ice cream.

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Stuffed Carrots

Ingredients:
500 g carrots
1 tablespoon margarine
2 tablespoons water
½ teaspoon salt
½ teaspoon thyme
½ teaspoon oregano
1 onion
500 g minced pork
1 egg 1 cup breadcrumbs
1 teaspoon salt
¼ teaspoon pepper
2 cups milk

Preparation:
Cut the carrots on the fries-iron in food processor. Or cut them into sticks. Put them in a suitable micro dish with margarine, water and spices. Steam covered for 3 minutes in microwave at 900 W.
Chop the onion with the knife in the food processor. Add the remaining ingredients to the mince mixture and stir with a knife in max 15-20 seconds. the stuffing is mixed. Spread the stuffing over the carrots.
Cook in conventional oven at 175 ° C for 1 hour (set in cold oven and use the oven for heat.) The court may also be cooked in 20 to 25 minutes in the microwave at 440 W + grill.

Accessories: For example, boiled potatoes and parsley sauce or potato wedges and green salad.

Tips: The carrots can also be cooked and served alone as an accessory. Prepare as in 4 to 4 ½ minutes at 900 W.

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Stuffed celery

celery peeled and cut into fairly thin slices. Boil a few minutes in salted water and lemon juice. The meat stir stuffing with onions, flour, milk and spices. Stuffing should be pretty steady. Celery Slices and father met in layers in an ovenproof dish. Tomatpureen distributed. Put in oven on lower rib ca. 3 / 4 hour at 175 degrees.

Accessories:
Coarse bread or potatoes.

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Fish cakes with salad of pak choi.

Ingredients:
1 pack of minced fish or 400 g fillet of fish
1 kg potatoes
1 pak choi
2-3 red onions
1 tray cress
1 lemon
1 small glass remoulade
Sea salt, black pepper, olive oil or butter

Preparation:
Prepare the vegetables. Stir minced fish with 1 finely chopped red onion, lemon zest, sea salt and black pepper. Scrub the potatoes, boil for 20 minutes in lightly salted water and let them pull finished. Share pak choien in both and cut the red onion thin slices, watercress and a dressing of lemon juice, sea salt and olive oil. Shape the meatballs and fry them in butter or olive oil for 4-5 minutes on each side over medium heat. Server meatballs with boiled potatoes, pak choi salad and cold or warm remoulade.
Tip: if you make your own fish sausage meat, then chop the fish fine and toss it with salt, black pepper, lemon peel, 1 egg and a little flour and milk or cream

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Flan (Spanish creme caramel)

Ingredients:
2 dl. sugar
4 eggs
4 ½ cups milk
1 tsp. vanilla sugar

Caramel
½ cup sugar

Preparation:
The ingredients whipped together by hand with a whisk. You can also still use electric beater but it is important to avoid foaming.
Melt the sugar to caramel in a pan. Once the sugar has melted pour it into four small ovenproof bowls. Let cool and sukkeren then pour the flange mixture into bowls. Ask now the four bowls in a large ovenproof dish with 3 cm water in. Cover the whole thing with aluminum foil and bake your promiscuous at 150 ° for approx. one hour. When your flange is finished, they are taken up by the hot water and cool. then put the refrigerator with aluminum foil over until they are really cool.

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French cinnamon pears

Ingredients:
5 nice sized bulbs
2 cups water
1-1 ½ cups sugar
1 tsp. whole cinnamon
50 g almonds
2 ½ cups whipping cream
½ -1 cup rum or a little essence



Preparation:
Peel the pears, remove the flower stalk and scrape clean. Be careful it does not break. Boiling a syrup of sugar, water and cinnamon.
Place the pears upright in the pan and let them steam until tender over low heat with a lid or aluminum foil.
Cut the peeled almonds, roasting them golden in a dry pan and sprinkle them over the pears, served in the pot or served on a platter. Whip the cream stiff and season with sugar and rum.
Serve bulbs on a platter, it looks nice, if you boil the syrup into the syrup, pour it over the pears and sprinkle with toasted almonds.

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Glass cabbage salad

Ingredients:
1-2 cabbage
½ tbsp white wine vinegar
2 tsp. red wine vinegar
1 tsp. olive oil
½ tsp. fresh, grated ginger
1 pinch tarragon
1 pinch. chili
salt
pepper
some onion rings and toasted sesame seeds for garnish (onion)
Preparation:
Glass cabbage cut into julienne. Sprinkle any. with a little salt and let stand 30 minutes. Rinse thoroughly and water squeezed from a cloth.
Mix the dressing and mix the cabbage in. Let it soak in refrigerator for at least 2 hours.
Serve garnished with a little onion and toasted sesame seeds.

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Green cabbage with tomato and garlic

Carrot cake with icing

Ingredients:
4 eggs (size 3)
2 cups corn oil
400 g sugar (or cane)
400 g wheat flour
3 teaspoons baking powder
1 tablespoon ground cinnamon
1 pinch ground cloves
500 g grated carrot (5 pieces)
100 g chopped walnuts

Frosting:
100 g cream cheese naturel
1 cup sour cream 18%
1 cup icing sugar
a little grated lemon zest

Preparation:
Whisk sugar and oil creamy, add eggs one at a time. Mix flour, baking powder, cinnamon and cloves. Sieve flour mixture into the dough and turn the grated carrots and chopped nuts in the end. Grease a springform pan (24 cm) and sprinkle with flour. Bake cake at 175 degrees for approx. 1 hour. Do not hang dough at a knitting needle stuck into the middle of the cake. Let cake cool for ½ hour in the mold before it cools off on a wire rack.

Frosting:
Beat cream cheese, sour cream, icing sugar and lemon zest and butter together the thick cream on the cake. Serving: Serve with seasonal fruit - eg. plums, apricots or grapes.




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Minced beef with parsley root and leeks

Ingredients:
25 g butter
400 g ground beef (about 12% fat)
4 coarsely grated parsley root (about 500 g)
1 lager beer (33 cl)
2 tsp dried thyme
2 teaspoons coarse salt
freshly ground pepper
5 leeks in 2 inch slanted pieces (approx. 500 g)

Accessories:
100 g grated mild cheese 25% (45 +)

240 g wholemeal bread
pickled beets
mustard


Preparation:
Melt the butter in a roasting pan over high heat, without browning it. Fry the meat around. 2 min. Until it crumbles and changes color. Add the parsley root, beer, thyme and seasoning. Turn around in the mixture and place the leeks on top. Let it cook over a moderate heat and under lid in approx. 5 min. Remove the lid of the pot and cook on high heat for approx. 4 min. - Stir occasionally. Season the beef pot and serve it, possibly. in the pan. Add the cheese in a bowl and serve it alongside with your other accessories.

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Minced pork in cabbage with herbs

Ingredients:
500 g minced pork, approx. 10% fat
1 teaspoon salt
1 clove of garlic
1 & particular entail
1 lemon
¼ teaspoon pepper
5 tablespoons fresh or 5 teaspoons dried herbs (thyme, rosemary, basil, oregano and parsley)
1 savoy cabbage, ca. 600 g
4 carrots
1-2 onions


Preparation:
Come 8 leaves from the cabbage in boiling salted water for 3 minutes. Take them up and cool them in cold water. Dab them dry in a clean tea towel and cut the thick stalk of V & aeligk.
Stir the meat with salt. Forwarding chopped of garlic,particular entail and 1 tablespoon lemon juice. Forwarding & aeligt pepper and finely chopped herbs. Spread the stuffing on cabbage leaves and roll them together. particular entail them with the opening downwards.
Cut the carrots, onions and parsnips into small cubes. Come butter in a deep frying pan or saucepan and toss the herbs herein, without color to them. Take them up and set aside. Cabbagerolls particular entail on the forehead and poor white wine and broth by.
Particular entail Cover and simmer 15 minutes. Come by and vegetables simmer further 7-10 minutes until Cabbagerolls feels solid. Take Cabbagerolls up and keep warm. Align sauce with corn starch flour mixed with cold water and season with salt and pepper. Cut the rest of the cabbage very thinly and place in plenty of boiling water. Boil ½ -1 minute. Drain and season with salt, pepper and a little grated nutmeg. Slice the bacon into cubes and toast them in the pan, until golden and crispy. Drain on kitchen paper and sprinkle them over the court.




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Honey Glazed root vegetables

White cabbage with chicken

White cabbage salad with oil / vinegar dressing

Ingredients:
150 grams white cabbage
150 grams red cabbage
1 onion

Dressing:
4-6 tablespoons oil
1-2 tablespoons vinegar
salt and pepper
parsley

Preparation:
Cut the red - and white cabbage very thin strips. Cut the onion into slices and mix it with red - and white cabbage in a bowl. Whisk together the dressing, season and pour over cabbage salad. Sprinkle with finely chopped parsley.

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White cabbage soup with bacon

Ingredients:
2 leeks
1 tbsp liquid margarine
1 small cabbage, ca. 800 g
500 g potatoes
1 liter light broth
2 sprigs fresh thyme
1 bay leaf
1 / 2 l milk
salt and pepper
possibly nutmeg
150 g bacon, diced

Accessories:
4 slices wholemeal bread, 200 g, preferably more,
chopped parsley

Preparation:
Clean the leeks, slice them and rinse them well and let them drip dry. Fry the leeks in margarine in a large saucepan, without taking color. Cut the cabbages into quarters, remove the stick and coarse outer leaves and cut the rough. Peel potatoes and cut them into coarse pieces. Come cabbage, potatoes, broth and seasonings in the pot with leeks and bring to full boil. Cook the soup until the vegetables are very tender, it takes approx. 1 / 2 hour. Blend the soup to have a uniform smooth texture and came back into the saucepan. Adjust consistency with milk and season the soup with salt, pepper and possibly nutmeg. Roast the bacon crisp and golden, then remove from pan and let it drain on paper towels. Serve the soup with crispy bacon, a sprinkle of parsley and bread to.




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Jerusalem artichoke soup with bacon crispy

Ingredients:
1 large finely chopped onion
2 cloves finely chopped of garlic
A drop of cold-pressed virgin olive oil
3 large potatoes, peeled and diced
1 kg artichokes, cleaned and diced
Vegetableboullion
Approximately ¼ l whipping cream
Honey
Salt and freshly ground black pepper
Bacon and fresh chopped scallions

Preparation:
The finely chopped onion and of garlic fried in oil until it becomes clear and transparent. Then add potatoes and artichokes and cook in 3-4 minutes.
Vegetableboullion poured on to the vegetables are covered, and it all boils until the vegetables are tender.
Then pour the whipping cream and boil it further 5-6 minutes then blend the soup with a hand blender until it is completely uniform. The soup flavored with a little honey, salt and pepper.
Let the soup simmer on low heat while you make crispy fried bacon cubes. Bacon frying in the pan until completely crisp. It is used to sprinkle the soup with fresh chopped scallions.

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Turkey fillet with mozzarella and ragout of carrots and leeks

Ingredients:
2 pcs. turkey fillet
2 pcs. Mozzarella
4tsk. sambal oelek or ' second chili oil
4 sliced ??carrots
4 sliced ??leeks
4 cups vegetable broth
possible. Thicken slightly
fresh thyme
Olive
Salt and pepper
Preparation:
Cut a deep cut lengthwise in the meat with a sharp knife so that the meat still hangs together.
Brush with sambal oelek and some mozzarella. Put the cheese on the meat and season with salt and pepper.
Scroll together as close to a hot dog and hold it together with toothpicks. Brown meat on all sides in a little warm olive oil.
Remove the meat from increased finished in a hot oven, 180 degrees for 20 minutes. Saute the vegetables in a little warm olive oil and add the broth. Simmer 5 minutes.
Add the thyme and season with salt and pepper. Smooth possible. sauce and serve with slices of "turkey roll."

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Spicy red cabbage

Ingredients:
ca. 500 grams cabbage
1 ½ cups stock vinegar or apple vinegar
2 cups currant juice
1 ½ cups honey
1 cooking apples
10-15 grams AROMA spice mixture to the cabbage
salt
Preparation:
Cut the cabbage and add the vinegar, red currant juice, spice mix and a little salt.
Simmer 40-50 minutes, covered, peel the apple and cut it into small cubes Add the honey and apple cubes
Let red cabbage simmer an additional 10-15 minutes.

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Chicken wrap

Ingredients:
4 chicken breast fillets skinless
100 g piquant cheese
4 large leaves savoy cabbage, whole

Preparation:
Savojcabbageleaves blancs short in boiling water (so they are smooth)
Chicken fillets coated with spicy cheese and wrapped in savoy cabbage. Place in ovenproof dish and roast in oven 35-40 minutes at 180-200 °, target core temperature to 75 °.
Serving: Serve with rice or potato wedges, a good salad and dressing. Or try with spinatpie.

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Majs-Chowder (Soupe)

Masked cauliflower with shrimp

Ingredients:
1 large head cauliflower

Sauce:
1 cup sour milk
4 tablespoons sour cream
½ teaspoon salt
pepper
½ teaspoon curry
1 tsp French mustard
cut dill
200 g thawed shrimp
2 tomatoes
2 hard boiled eggs
little green peas

Preparation:
Cauliflower heads boiled for 12-15 minutes in lightly salted water - it can just be tender - which it is added to the cooling center of a platter.
Ymer, sour cream, salt, pepper, curry, mustard and cut dill stir together and season to taste.
The prawns are thawed, eggs and tomatoes neighborhood, the peas are thawed. Pour sauce over cauliflower now head, egg and tomato wedges alternately along the edge and sprinkle the trips and the peas over the cauliflower. Serve cold with bread.

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Neck Chops with curry sauce and baked parsnips

Ingredients:
500 g pork, neck chops
a little salt
a little pepper, black
1 tbsp. butter (salted)
1 tbsp. oil, canola
1 kg parsnips, fresh
1 tbsp. oil, canola
100 g onions
a little salt
a little pepper, black
1 cup parsley, flat-leaf
2 ½ tbsp. butter (salted)
2 tbsp. flour, wheat
1oo g onion
1 tbsp. curry, mild
3 cups water
1 pc. broth, chicken, dry
a little salt
a little pepper, black

glaze or the like.
2 pcs. carrots
1 pc. cucumber
50 g hazelnuts
1 cup parsley, flat-leaf

Preparation:
parsnips: Preheat oven to 200 degrees. Peel parsnips and cut the tip of so they almost become pear shaped. Wrap in aluminum foil and bake in oven until they are good 60 minutes until tender. Cut parsnips into cubes tips and sauté them in oil with onion until everything is tender but still has bite. Season with salt and pepper and toss the mixture with 1 cup. finely chopped parsley.
Curry Sauce:
Melt butter in saucepan. Add 1 finely chopped onion and curry powder and saute 1 minute. Add the flour while whisking. Dilute with water and add boullionterningen and bring to a boil. Let the sauce simmer for a few minutes and season with salt and pepper. Neck Chops: Pat the meat dry and season with salt and pepper. Brown them in grease with good heat. 1 minute on each side.
Reduce heat and fry ready in 4-5 minutes on each side. Take staniolpakken with parsnips from the oven. Place the parsnips on 4 plates. Put the meat, came a little sauce on the plate. Sprinkle with roasted parsnips, onion mixture over. Serve piping hot right.

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Pancakes

Ingredients:
1 tbsp. Sugar (granulated sugar)
4 cups Low-fat
3 pcs eggs
1 cup beer, lager, tax class 1
½ tsp. Salt
3 tbsp. Olive
250 g flour
1 pinch. Vanilla Sugar


Preparation:
Whisk all ingredients together (first the liquid and then add the flour slowly) and let the dough cool. (Put it in the fridge for my 15 minutes before use) One can easily whip the dough by hand but it is easier with a mixer or a hand mixer.
The pancakes baked now in a pan with low edges as possible. The forehead should be lubricated with grapeseed oil before baking.

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Pasta with pork and cabbage

Cut cabbage into strips, leeks into rings and celery into thin sticks. Heat the oil in a sauté pan or wok and fry the meat in this until it is golden. Get the vegetables in and fry them for approx. 4 minutes. Pour the stock and let it all simmer for 10 minutes. Fresh meat and vegetable mixture with corn flour stirred into 1 cup water. Let it boil, add chopped parsley and season with salt and freshly ground pepper.
Cook the pasta al dente as directed on package. Pour the drain and mix the pasta with meat and vegetable sauce. Serve immediately.

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Shrimp salad with fennel and apples

Toasted rye bread sandwich with broccoli, horseradish, lettuce and ham

Ingredients:
500g broccoli into small florets
1-2 red onions
1 apple
100 g sour cream 9%
25 g grated horseradish
Salt
Pepper
600 g rye bread into thick slices
Salad
300g smoked ham

Preparation:
Share broccoli into small florets, cut into thin slices red onion and apple into very thin wedges, halved lengthwise. Stir sour cream, horseradish, salt, pepper and toss together apple, red onion and broccoli in dressing. Let it soak at least 10 minutes and season. Barbecue or grill the bread and put it together around the crisp salt, ham and broccoli salad.

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Brussels sprouts and apple salad

Ingredients:
400 g Brussels sprouts (about 20 pcs.)
200 g red apple (about 1 ½ pc.)
3 tbsp. Power Max 5% Italian dressing
6 half walnuts
3 tbsp. grated Parmesan cheese
Salt
Pepper

Preparation:
Remove the outer leaves of Brussels sprouts, cut a cross in the bottom, and cook for approx. 3 minutes.
Refrigerate sprouts, halve them.
Wash apples, remove cores and slice apples into thin wedges.
Turn the rose bowl with dressing and serve them with apple slices, walnuts and flaked parmesan cheese.
Season with salt and pepper.

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Beetroot Cake

Beetroot in Dutch

Ingredients:
1 kg beetroots
1 cup grated apple
1 cup onion revt
½ cup water
12 tablespoons vinegar
Pepper
1 bay leaf
2-3 whole cloves
20 g butter
Possibly. little sugar
Possibly. little potato flour thickener

Preparation:
Wash beets and boil until quite tender in water and peel. Rives on the coarse part of raw diet iron. apples and onions thrive also mixed in a saucepan with the rvne beets and other ingredients.
Boil under lid 20-30 minutes. Bay leaves and cloves removed and the court may want. Season with a little sugar and once it comes out the fire can be smoothed with approx. 1 tbsp potato flour mixed with a little water. But it is not necessary.
Tastes great with everything fried meat, a good replacement for the meatballs and sausage sausage to change from our own sweet red cabbage.

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Red Cabbage Salad

Ingredients:
150 g red cabbage
2 grated apples
1 to 2 tablespoons. currant jelly
lemon juice


Preparation:
Mix apples and red cabbage.
Stir ribsgeleen with a little boiling water and a little lemon juice and pour over cabbage and apples.
Resting ½ - 1 hour

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Salad with smoked salmon, potatoes, Dijon mustard cream and boiled eggs

Ingredients:
4 large eggs
8 slices smoked salmon into small pieces
400 g cooked potatoes into quarters
300 g mixed salad
1 tablespoon capers
1 bunch dill in small bouquets

Dressing: 4 tablespoons Dijon mustard juice from ½ lemon 1 ½ tablespoons grapeseed oil salt and freshly ground pepper

Preparation:
the eggs must be smiling. Come eggs and water in a pot when the water boils, they must have 4 to 5 minutes.
Mix while salmon and potatoes with salad, capers and dill. Whisk the dressing together.
Arrange the salad on a large platter, pour dressing over and lay eggs in half smiling.
Serve immediately with bread.

Accessories: coarse bread

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Herring on Jerusalem artichoke bottom

Ingredients:
8 herring fillets
2 tbsp. lemon juice
Salt and pepper

Jerusalem artichoke bottom:
¾ kg artichokes
1 onion
4 cups chicken stock or broth
1 cup cream
1 tbsp. grated fresh ginger
1 tbsp. acacia
¼ tsp. freshly grated nutmeg
¾ tsp. salt and pepper


Preparation:
Make a few incisions in each fillet and sprinkle with lemon juice.
Season the herring fillets with salt and pepper. Put them in a greased ovenproof dish. Place pan in refrigerator until required in the oven. Peel the Jerusalem artichokes and put them in water with lemon juice so they do not become dark. Cut them into thin slices. Cut the onion into slices. Boil the artichokes and onions 5 minutes in the broth and cream with added ginger and honey. Season with salt, pepper and nutmeg.
Spread mixture into an ovenproof dish. Put the dish into the oven at 200 ° for approx. 30 minutes. Put the herring into the oven after 10 minutes. Check that both Jerusalem and herring are tender.
Serve with mixed salad and rye bread.

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Fried apple slices

Ingredients:
apples
Sugar
Preparation:
Peel apples, remove cores and share the apple into wedges. Fry the apple wedges in butter or margarine in a skillet. Sprinkle sugar, and stir. Serve with a little vanilla ice cream.

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Stewed white cabbage

Ingredients:

1 kg cabbage
½ l milk 0.5%
3 tbsp. Maizena flour
a little nutmeg, grated
a little salt
a little pepper, white
3 tbsp. water

Preparation:
Cut cabbage rough and boil in lightly salted water for 8-10 minutes. Boil up the milk with corn flour and regular flour mixed with cold water. Boil the sauce thoroughly.
Season with nutmeg, salt and pepper. Turn the cabbage in.
Let it simmer a few minutes while stirring.
Can be served with meatballs, krepenetter, sausage. Or as an independent court with potatoes and cooked carrots.

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Tuna salad with celery sticks

Pour water and oil from the tuna.
Slice celery thinly.
Mix equal parts cremefraise and mayonnaise, 1 / 4 to 1 / 2 liters total. For sandwiches, there must be more cream than for example, toast or to fill in avocado'er.
Taste the mixture with 2-3 tablespoons Dijon mustard depending on strength, celery salt, salt, pepper and lemon juice. Stir celery slices in.
Turn the drained tuna ituplukkede in.
Let the tuna salad drag in the refrigerator for a few hours, season one last time for extra condiments. Can be served with toast to.

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Hungarian potato pie

Ingredients
Pie Filling
400 g potatoes 1 red bell pepper
250 g cottage cheese 20 +
100 g mozzarella 45 +
1 teaspoon dried paprika
½ cup chopped fresh parsley
freshly ground pepper
2 eggs
1 cup whole milk

tart bottom:
125 g butter
½ - 1 cup water
225 g wheat flour
salt

Accessories:
Mixed salad

Preparation:
Get the flour in a bowl and crumble the butter gritty herein. Gather the dough with 1 to 2 tablespoons. cold water. Wrap it in foil and place in refrigerator at least 1 hour (can be made the day before). Roll out the dough and cover a pie dish (about 30 cm in diameter) with it. Pre-bake the crust in ca. 10 min at 200 °.
Peel potatoes and cut them into cubes approximately 1X1 cm, and cook them until they are almost tender. Let them cool a little, so goes the not so easy to break when filling stir together. Turn oven to 200 degrees. Peppers cut into cubes. Potatoes, bell peppers, cottage cheese, grated Mozzarella cheese, paprika, chopped parsley and pepper Stir together and spread in the dough coated form.
Beat eggs and milk together and pour over the pie. Bake tart finish - a total of approx. 30 min in the oven (until golden and cooked through).

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Apple cake with coconut

Ingredients:
4 tart apples
2 eggs
2 cups sugar
100 g butter or margarine
1 cup plain flour
2 ½ cups desiccated coconut
butter or margarine to form


Preparation:
Preheat oven to 175 degrees. Melt the fat and let the cool. Beat eggs and sugar until fluffy. Mix flour, coconut and the cooled fat and mix in egg mixture. Cut, cut in halves and udkern apples. Add the apples, the curved side up in a greased tin. Pour the dough over and bake cake in center of oven for about 25 minutes. Serve lukewarm with vanilla ice cream, vanilla sauce, lightly whipped cream or sour cream.

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