Recipes


Waffles with jam and vanilla ice cream



Whisk the egg yolks, sugar and butter well in a bowl. Add milk and flour alternately until you have a smooth mix. Whisk the egg whites until stiff the fold them into the batter just before cooking. Butter the waffle iron and test the heat with a little mix before continuing with the rest. Serve with vanilla ice cream and jam.

You will need:

250 g flour
75 g butter
jam
2 eggs
vanilla ice cream
1 tbsp sugar
1 ½ dl buttermilk
1 ½ dl whole milk


 
cooking time: 15 min.
serves: 4

Pearl Barley with raw marinated mushrooms



Peel the root vegetables and cut into rough cubes. Warm the olive oil in a heavy bottomed pan and add the pearl barley.  Cook for a minute or so then add the root vegetables and cook for a further 4 minutes. Add the tomato or vegetable juice and let simmer for 20 minutes, till everything is tender and soft. You will probably need to add a little water during this process. Season to taste with sea salt, black pepper, freshly grated parmesan and lemon.
Clean the mushrooms, cutting the larger ones into smaller pieces. Turn them with the finely chopped spring onions and olive oil. Add lemon juice, salt and olive to taste and serve with the pearl barley.

You will need:

400 g root vegetables
3 tbsp olive oil
½ a tomato- or vegetable juice
50 g fresh parmesan
juice of 1 lemon
300 g pearl barley
400 g mixed mushrooms
salt og pepper
1 spring onion


 

Serves: 


Asparagus Risotto

Put some olive oil in a saucepan, add rice and chopped shallot, stir for a few minutes and then add the white wine and half the stock. Cover the pan and simmer over low heat. Watch that it does not boil dry, add more water if necessary. Peel the white asparagus and snap off the ends. Rinse the green asparagus, snap the ends and chop to pieces of desired length. Add the stalk ends and peel to water and make a stock (boil them in water and drain) and add this to the rice for more flavour and to stop it boiling dry. When the rice is almost tender add the white asparagus and steam it until tender. Then add the green asparagus and some dill, and stir it all gently for 2-3 minutes. Finally, add the freshly grated parmesan and a little lemon juice.

You will need:

½ bunch green asparagus
½ kg white asparagus
500 ml vegetable stock 
4 tbsp. olive oil 
50 g parmesan cheese 
1 tbsp. juice of lemon 
200 g risotto rice 
½ cup white wine 
dill
1  shallot

Asparagus Soup

Rinse the asparagus. Peel the white stalks with a paring knife from the head downwards. Cut the heads of both the white and green asparagus. Boil the white asparagus heads in a little water with some salt for 2-3 minutes and put them aside together with the raw green asparagus tips. Cut the rest of the asparagus into 2-3 inch pieces, put them in a saucepan with 4 cups water and salt. Add the potatoes and onions peeled and cut into small cubes, and cook, covered, for approx. 15 minutes until everything is tender.

Blend everything in a blender and return it back into the pan through a sieve. Boil the broth through for 4-5 minutes. Blend half with egg yolks and cream and pour it back into the saucepan. Give the soup a squeeze of lemon juice, season with salt and pepper and heat the raw green and cooked white asparagus heads up in the soup before garnishing with a shot of freshly chopped chervil. Serve with wholemeal bread.



You will need:

½ bunch green asparagus
1 kg white asparagus
2 pasteurized egg yolk (s) 
150 g potatoes
1 bunch chervil 
1 onion 
½ lemon 
500 ml water 
1 ½ cups cream 38%

Buckwheat pancakes with asparagus, feta cheese and new carrots



Cube the onions. Rinse the spinach in cold water, and chop coarsely. Remove the tough part of the asparagus and slice into 2 cm pieces. Saute onions in a little oil in a large frying pan. Add spinach and asparagus until they are warm, allowing the spinach to wilt. Add the crumbled feta cheese and season with salt an freshly ground pepper. 

Heat the buckwheat pancakes on a pan or in the oven. 

Serve the spinach/feta mix with the pancakes and a green salad and crunchy carrots.
 

You will need:

1 packet of feta cheese
1-2 onions
1/2 bag of spinach
1 bunch of asparagus
1 pack of buckwheat pancakes
vinegar
salt and pepper
1/2 head of lettuce
1/2 bunch of carrots






Serves: 

 

Creamy Risotto with Oyster Mushrooms and Chorizo Sausages

Finely chop onion and garlic. Remove the bottom of the mushrooms and pull apart into smaller pieces. Rinse and coarsely chop the parsley. 

Cook the onion and garlic in olive oil - they must remain clear. Add the risotto rice and cook briefly. Add app 5 dl of water or stock and allow to boil for 10 minutes while stirring and add the remaining liquid as necessary. The risotto should cook for 20 minutes in total - add liquid/stock as you see fit - the risotto should be creamy, not dry. 

Cook the mushrooms in olive oil at relatively high heat, seasoning with salt and pepper until golden. Cook the chorizo sausages in a little oil until crispy and golden. You can cook them sliced or whole. 

Stir the crumbled feta cheese (and other cheeses if you like), the cooked mushrooms and chopped parsley into the risotto and season with salt an pepper to taste. 

Serve the risotto with chorizo sausages and a green salad.
 

You will need:

4 Chorizo sausages
8 dl water or stock
1 packet feta cheese
2 onions
300 g Risotto rice
1 tray oyster mushrooms
1/2 bunch of parsley
3 cloves of garlic
olive oil
extra cheese (optional)




Serves: 

 

Coffee-chocolate mousse

Break the chocolate into small pieces and melt it in a water bath over warm water together with the butter. Let it cool a little.
Whisk the egg whites until almost stiff, add the sugar then whisk until very stiff, firm peaks form. Turn the egg whites into the gently cooled chocolate being careful not to lose too much air.
Whisk the cream to a light consistency and fold into the chocolate. Add the crushed coffee beans for taste and serve in coffee cups of your choice. 

You will need:

25 g butter
1½ dl double creame
100 g chocolate
3 pasteurised egg whites
75 g dark cane sugar
2-3 crushed coffee beans




Serves: 


Olive tapenade

Remove the stones from the olives then mash or blend them with the olive oil. Next add the finely chopped anchovy and parmesan. Enjoy

You will need:

1/2 dl olive oli
1 tbsp freshly grated parmesan
1 anchovy
100 g black olives



Cooking time: 15 min.
Serves: 4

Baked plums and peaches in banana leaves

Cut the banana leaves into four squares, blanch for one minute then leave to dry. Remove the stones from the fruit, cut into wedges and toss in the sugar cae and citrus zest. Spread the fruit between the four leaves and close each into a tight package secured with a toothpick. Bake in the oven at 150 degrees for 10-15 minutes until the fruit begins to lose a little liquid but is still firm.
Stir the drained yoghurt curds with the vanilla seeds, add icing sugar to taste. Serve the vanilla curds with the fruit packages and enjoy.

You will need:

2 dl drained yoghurt
1 lemon or lime
4-6 plums
a little icing sugar
1 packet of banana leaves
1-2 tbsp sugar
4 peaches1 vanilla stick



Cooking time: 10-15 mins
Serves: 4



Carrot and Jerusalem artichoke soup

Finely chop the garlic, onion and chili, then saute in Olive Oil until the onion's are clear. Chop the carrots and artichokes into small cubes and sauté for ten minutes with the onion mix.

Add the water and bring the soup to boiling point, leave the soup to simmer for 30 minutes. Remove soup from the heat and blend to a uniform consistency.

Pour the soup through a strainer and re-heat. Season with lemon juice, salt and pepper. Cut carrot into cubes and fry quickly, add as a garnish to the soup alongside some chopped parsley.

Serve the soup piping hot with the fried carrot a spoonful of yoghurt and lemon zest.

You Will Need:

chili
1 ½ dl natural yoghurt4 tbsp. olive oil
2 medium onions
300 g jerusalem artichoke
lemon
salt
1 liter water
black pepper
1 bunch of parsley
200 g carrots
2 cloves of garlic


Cooking time: 35 min.
Serves: 4



Charlie's rye bread




For 2 loaves, you will need:
800g rye flour
1 portion (from your last baking) sourdough starter*
4 tsp sea salt
600 g cracked rye seeds
1,3 dl water
1 tbsp honey
10 g yeast

* If this is the first time you've baked rye bread, you're unlikely to have a portion of a sourdough starter from 'your last baking'. Here is Aarstiderne's recipe for a sourdough starter:
Mix 1½ dl yoghurt with 100g rye flour and a pinch of salt and leave it in a warm place for 1-2 days. It should start to smell sour and bubble slightly. This is the starter.

To make the bread:
Stir the yeast into the water in a large bowl. Add the sourdough starter and the other ingredients. The consistency should be like solid, thick porridge. Set aside a lump of this mixture to be the starter for the next time you bake and pour the rest of the dough into two large bread tins. Cover the tins with a clean cloth and leave the dough to rise for 4-6 hours. Bake at 160 ºC for 2 hours.

Durum wheat bread with pumpkinseeds

For 2 loaves, you will need:

100 g pumpkin seeds
400 g sifted spelt flour
20 g salt
1 l water
500 g durum wheat
10 g yeast

Stir the yeast into the water. Add the durum flour and stir well. Stir in the salt and half of the sifted spelt flour. Add the pumpkinseeds and then the rest of the flour. Leave the dough to rise, covered in the fridge overnight. The following day, take the dough out of the fridge a couple of hours before baking. Place a baking sheet or stone in the oven and set it to 250 degrees. Dust your hands and a work surface well with flour and turn the dough out onto the dusted surface. Divide it into 2 equal loves with a knife (do not knock the dough back). Place the loaves onto the pre-heated baking sheet or stone and bake them for 10 minutes at 250 degrees. Then lower the oven temperature to 200 degrees and bake for a further 25-30 minutes, until they sound hollow when you tap the bottom. Place the loaves on a rack to cool slightly before slicing.

Slow rise spelt bread



For 2 loaves, you will need:

500 g unsifted spelt flour
2 tbsp salt
500 g flour (hvedemel)
8 dl water
2 tbsp honey
10 g yeast

Dissolve the yeast in the water and stir in the spelt flour, honey and salt. Mix in the hvedemel to make a batter - it shouldn't be solid but rather the consistency of porridge. Pour the batter into 2 greased bread tins. Each should be half full leaving space for the dough to rise. Place the tins in the fridge for 12-24 hours. Remove the tins from the fridge and bake at 200 degrees for about 45 minutes. Take the loaves out of the tins and tap them on the bottom - they should sound hollow. Let the bread cool slightly before slicing.

Tip - you can add different nuts or seeds to the dough. Spices and herbs also taste good in this bread.


Chicken curry with rice and salad

To make your own stock:

Take a half chicken, 200g carrots, 1-2 bay leaves, 4-6 peppercorns and 1 litre water. Divide the chicken into thighs and breast. Put them in a pot with the carrots, bay leaves and peppercorns. Cover with 1 litre water and boil until tender (approx 20 min for the breast and 40 min for the thigh). Let the chicken cool slightly, pick the meat off and keep it in the fridge to use later. Add the chicken leg bones back to the pan and cook for a further 1-2 hours. Chill and drain then place the stock in the fridge until needed.


To make the curry:

Rinse the rice in cold water and put it in 8 cups boiling water with salt. Cool for approx. 15 mins and let it sit, covered, for 5 mins.

Dice the onion, carrots and cauliflower stick. Saute the onions and vegetables in a little oil, sprinkle with curry powder and toss around. Add the stock and cook until the vegetables are tender (approx. 20 mins). Divide the cauliflower into small florets. Rinse the lettuce, drain and shred into smaller pieces.

Place the lettuce on a platter and drizzle with olive oil, vinegar, salt and pepper just before serving.

Blend the sauce, add the cauliflower florets and shredded chicken and cook thoroughly. If using, add the cream, milk or coconut milk until the desired consistency. Season with salt and pepper. Serve chicken curry with rice and crispy salad.

You will need:

400 g parboiled rice 
½ cucumber
2 cups cream, milk or coconut milk (optional)
olive oil 
cooked, shredded chicken 
8-10 dl stock 
1 lettuce 
1-2 tsp curry powder 
2 onions 
vinegar 
salt and pepper 
½ cauliflower
400 g carrots


Wild garlic pølser with chickpeas and yogurt dressing


Drain the chickpeas and put them in a saucepan. Cover with fresh water and add 1 peeled onion, 2-3 garlic cloves and 2 bay leaves. Cover with lid and cook the chickpeas until tender, approx. 30 minutes. Turn off heat and add 1 tablespoon salt and let them soak for 5 minutes.
Peel the onion and garlic and slice them finely. Cut the peppers into wedges and dice the tomatoes. Add garlic, salt and pepper, ketchup  to the yogurt to taste.
Put some oil in a frying pan and saute onion and garlic until it is soft and clear. Add the peppers and let them cook until tender and sweet. Stir in the tomatoes, turn off the heat and season with salt, pepper and lemon juice.
Fry the sausages in a little oil in a hot pan until golden. Drain the chickpeas and toss them with the fried vegetables. Season with salt, pepper, lemon juice and a little olive oil. Serve the sausages warm with the vegetables and yogurt dressing.


You will need:

olive oil 
1 cup yogurt 
1 cup soaked chickpeas 
1 tbsp ketchup 
3-4 onions 
1 pack wild garlic sausages with bacon 
1 lemon
2 bay leaves
2 peppers
salt and pepper 
500 g tomatoes 
4-5 cloves garlic

Fishcakes with potatoes, bread and homemade tartar sauce




You will need:

500g minced fish
1 cucumber
3-4 tbsp olive oil
1/2 bag potatoes
1 small tsp curry mix
1 onion
1 tsp vinegar
salt and pepper
1/2 loaf rye bread
1/2 cauliflower
mayonnaise
200g carrots

Scrub the potatoes and put them in boiling water to just cover, add salt and cook for 15 minutes covered. Turn off heat and let them finish cooking in the water. Meanwhile dice the cucumber, sprinkle with salt and leave to soak in a sieve for 10 minutes. Grate cauliflower and carrots on the coarse side of grater or chop them finely. Chop the onion finely and mix with the cauliflower and carrots. Squeeze the salt out of the cucumber and add it to the vegetable mixture. Add the mayonnaise and curry mix to taste and a small pinch of vinegar - there you have a homemade tartare sauce.
Heat a little oil and butter in a pan. Take the minced fish and shape it into balls with a spoon. Fry them until they are golden (2-3 minutes on each side). Season with salt and pepper.
Slice the bread and serve it with the warm fishcakes, the homemade tartar sauce and boiled potatoes.


Garfish with an Arabian twist

From Fish box - week 2011

Cut the Garfish fillet into 15cm long pieces and place in a dish meaty side up. Sprinkle the spices and juice of the two limes over the fish and leave to marinade for ten minutes.

Fold the fillets in half and coat them in flour. Warm some olive oil in a pan then cook the fillets on a moderate heat for four to six minutes either side.

Serve alongside an onion salad.


You will need:

2 limes
1/2 tsp. ground coriander
2 tsp. olive oil
2 tsp. flour
1/2 tsp. sea salt
600 g Garfish fillet
600 g Garfish fillet
1/2 tsp. chili flakes
1/2 tsp. ground cumin



Cooking time: 20 min.
Serves: 4



Baked beetroot and raw apples served with soy and honey marinade

Turn the beets in with a little oil to coat then bake in the oven at 150 degrees for approximately 35 minutes until tender. Remove the skins and cut into 1/2 cm thick slices. Lay the slices nicely on a platter and coat with a dressing of honey, soya sauce and rapeseed oil. Cut the apples into small cubes and toss them with the vinegar, salt, pepper and washed beetroot leaves. Top the beetroot slices with the chopped apple mix and serve alongside pork chops, fish or 'frikadeller' Danish style meatballs. 

You will need:

2 tbsp. soy sauce
2 tbsp. rapeseed oil
1 tbsp. vinegar
1 bunch of beetroot
1 tbsp honey
2 apples
Beetroot leaves



Cooking time: 40 min.
Serves : 4

Cake cream

Mix the sugar, vanilla, corn flour and egg yolks in a bowl. Gently warm the cream in a pan then pour the warm cream over the egg mixture. Return the mixture to the pan stiring whilst it thickens. Remove from the heat and leave to cool, when cool place in fridge until cold.

Delicious as a filling in sponge cake

You will need:

3 pasteurised egg yolks 
25 g corn flour1 vanilla stick 
2 ½ dl double cream of 38 %
50 g sugar



Cooking time: 20 min.
Serves: 4


Roasted garlic chicken with baked peppers, squash and melon-cucumber salad with mint

Pre heat the oven to 200 degrees.
Rub the chicken with sea salt, freshly ground black pepper and grated lemon peel. Place chicken in a deep ovenproof dish and bake for approx. 15 minutes. Reduce the temperature to 180 degrees.
Peel 6-8 cloves garlic, cut the squash and peppers into wide slices. Mix the whole garlic cloves and the vegetables with olive oil and season with sea salt and ground black pepper. Place the vegetable mixture in the dish with the chicken and pour over 1/2 cup water. Coat everything well in the liquid and cook for a further 25-30 minutes or until chicken juices run clear (to test the chicken, pierce the upper thigh) and the vegetables tender. In total, the chicken should cook for approx. 45 minutes.
Meanwhile cut the cucumbers into cubes. Halve the melon and scoop out the seeds with a spoon. Cut the melon into cubes and toss with the cucumber. Season with salt, pepper, lemon juice and chopped mintServe the chicken straight from the baking dish with the vegetables, the juices and the cucumber melon salad.

You will need:

1 pepper
2 tbsp. olive oil 
1 squash
½ lemon
zest and juice of lemon
1 bunch of mint
sea salt 
1, preferably Galia melon 
black pepper 
1 bag of mini cucumbers
½ chicken 
½ garlic



Cooking time:Approximately 45 minutes. 
Number of persons: 4





Creamy butternut soup with coconut and chilli

Scrub the carrots and butternut squash, if very tough skinned, you can peel them. Split the butternut and scrape out the seeds with a spoon. Slice the onions, carrots and butternut into small pieces and sauté everything over low heat in olive oil in a heavy-based saucepan, for about 10 minutes. Add the broth or water and cook gently until everything is tender, approx. 20 minutes. Blend the soup to make it smooth and creamy. Add the coconut milk and continue to cook ensuring that the milk is throughly heated. Season with salt and finely chopped chilli and serve in bowls topped with tomato salad.

You will need:

chilli
2 cans coconut milk
olive oil 
1 to 1.5 cups vegetable broth or water 
1 butternut squash 
1-2 onions
sea salt 
250 g carrots
2 cloves garlic (optional)



Cooking time: approx. 35 min 
Number of persons: 2

Crispy fried spring rolls with soy


Peel the onion and garlic, rinse cabbage and scrub carrots thoroughly and drain. Slice the onion, garlic and carrots into thin strips. Cut the flower heads off the stalk of broccoli and set them aside. Peel the outer skin off the stalk and cut it into thin strips, do the same with the carrots. Put some oil in a hot wok or frying pan and fry the two kinds of onions for a few minutes. Add the broccoli stick, carrot and (if using) curry and fry gently until tender. Season the vegetables with soy and a pinch of sugar. Place the vegetable mixture in a colander and allow to drain well. Meanwhile stir the flour and water together to make a thick paste. Divide the vegetable mixture between the sheets of dough and wrap and roll each using the paste to seal. Fry the rolls in plenty of oil on a hot pan or brush them with oil and fry them in a 220 degree hot oven for 10-15 minutes or until golden and crispy. Serve the crispy rolls with a crunchy salad of cabbage and sesame


Steamed chicken with spinach, lemon sauce and ginger rice

You will need:

A little chopped chilli
1-2 tablespoons curry powder or curry paste (optional) 
1 tbsp soy 
2 tablespoons flour 
1 onion 
A little oil 
1-2 tablespoons cold water 
A pinch of cane sugar 
1 package spring roll dough 
stalk of broccoli
300 g carrots
2 tablespoons sesame seeds 
2 cloves garlic (optional)



Cooking time: approx. 40 min 
Number of persons: 2


Cook two of the eggs for 5 minutes then leave to cool. Rinse the spinach and pat dry on a tea towel.  Rinse the rice, in a pan add the sea salt and finely sliced ginger, cover with 8dl of water and cook for 12 minutes. Let the rice sit for 15 minutes before adding more salt and pepper to taste, garnish with extra thin slices of ginger.

Place the chicken breasts in a pan with sea salt, onion cut into rings and more of the lemon rind. Cover the pan and let the chicken steam gently for 15 minutes. When the chicken breast's are cooked through keep them warm, perhaps with the rice, whilst you make a start on the sauce.

Heat in a pan the left over juices from the chicken and the lemon juice. Smooth the sauce by adding a paste made by mixing some cornflour with a little of the cream. Whilst whisking the sauce add an egg yolk and the rest of the cream. Finally add salt and pepper to taste when the sauce is ready.

Serve each chicken breast with spinach, a boiled egg and the ginger rice and finish with a topping of sauce.

Enjoy

You will need:

300 g jasmin rice
1 pk. roughly 250 g chicken breast
200 g baby spinach
3 eggs
juice and zest 1 lemon
1 dl double cream 38 %
1 piece of fresh ginger
corn flour
2 dl white wine
2 dl thousand island dressing



Cooking time: 30 min.




Crispy fried seitan with coarse oven wedges and homemade ketchup




Pre heat oven to 200 degrees.

Clean the potatoes, cut into wedges and place in a saucepan. Cover with boiling water, add a pinch of sea salt and cook for ten minutes.

Meanwhile finely slice the onions lengthways and garlic horizontally.

After ten minutes drain the potatoes. Turn in the flour, salt, onion and garlic (some optional extra's, chili, paprika or dried herbs). Shake well to ensure the potatoes become saturated with the flour mixture.

Add to the roasting tray 3 - 4 tbsp of olive oil and three crushed garlic cloves. Turn the floured potatoes onto the tray and mix lightly into the oil and garlic. Bake for twenty minutes.

After ten minutes, heat a little oil in a frying pan and fry the sliced seitan until golden brown. When finished, place onto kitchen paper to remove some of the excess oil.

Serve the Seitan with the freshly baked oven wedges. We recommend a good homemade ketchup or aioli to serve alongside.

This dish also works well with baked butternut squash, a tomato and blue cheese salad or indeed a fresh crisp green salad.

You will need:

olive oil
1 bag of potatoes
1-2 onions
1/2 a box of tomato's
sea salt and freshly ground pepper
1 packet of seitan
3 cloves of garlic



Cooking time. 45 min
Serves: 2

Carpaccio of sesame chicken with butter lettuce and mushrooms


Cut chicken breast into thin slices and place them in an ovenproof dish. Brush with butter and sprinkle with sesame seeds. Bake chicken in oven at 200 degrees for 12-15 minutes.
Rinse and chop the mushrooms and fry them in olive oil.
Wash lettuce, dry it and fold it into the mushrooms. Cut the onion into rings, add them to the salad and serve with the chicken and extra toasted sesame seeds.

What you need:

olive oil 
30 g butter, melted 
250g chicken breast 
1 small onion
mushrooms
lettuce
1 tsp sesame seeds



Cooking time: 20 min.



Fishcakes with grilled courgette and caper cream


Ensure that all bones have been removed then finely chop the fish and mix with salt. Stir the egg and flour into the fish mixture to make a batter and add the milk a little at a time to adjust the consistency. Season with salt, pepper and finely grated lemon zest.
Let the mixture rest for 15-20 minutes then shape it into fish cakes and fry them in canola oil over a medium heat for approx. 5 minutes on each side, until they are golden.
Halve the courgette crosswise, and cut into slices approx. ½ inch thick. Brush with a little oil, season with salt and pepper and grill on both sides, until they have a little colour but still have their bite. 
Mix the drained yogurt with the capers, garlic, lemon juice and season to taste with salt and pepper.  Serve caper cream with grilled courgette, the crispy fried fishcakes and a green salad.


What you need:

2 cups drained yogurt 
canola oil 
350 g of saithe or
 pollock fillets 

1 courgette 
1-2 tbsp. rye flour 
1 small egg 
1 lemon
sea salt 
black pepper 
2 tbsp. capers 
green salad 
½ cup milk 
1 clove garlic



Cooking time: 30 min. 
Number of persons: 2-3

Spinach pie with tomato salad


Sift flour into a bowl. Chop the butter into cubes and rub it into the flour until it disappears and the mixture resembles breadcrumbs. Add the water and mix to a dough, press it flat and wrap it in cling film.
Place the dough in the refrigerator for approx. 30 minutes to bind.
Roll out the chilled dough to fit your tart dish. Cover with tin foil and place a small handful of rice or dried peas on top, so the dough does not "travel" during baking. Bake in oven at 200 ° C until golden.
Steam spinach until it collapses (approximately 2 min) then drain. Saute the finely chopped shallots, and cubed bacon in a saucepan. Add the drained spinach and season with nutmeg. Whisk eggs and cream together, combine with the spinach and put it in the pre-baked tart base. Bake the pie in a 160 ° C oven until the egg mixture has set (approx. 30 min).



What you need:

100 g bacon 
200 g flour 
125 g butter 
3 eggs 
1 ½ cups whipping cream 38%, 
500 g spinach
1-2 tbsp. water 
grated nutmeg 
1 shallot



Cooking time: 60 min. 
Number of persons: 4

Hamburgers with onions, potatoes and salad


Scrub the potatoes and put them into a pot of boiling water. Add 1 tablespoon salt, cover and cook for approx. 15 minutes. Turn off heat and let the potatoes soak for 10 minutes then drain and add a little oil, salt, pepper and herbs.
Wash the lettuce well and let it drain in a dish towel or spin in a colander. Rinse and finely chop the scallion. Rinse and halve the tomatoes. Put the lettuce on a platter, add scallion and tomatoes on top and drizzle with a dressing of 2-3 tablespoons vinegar, 1 clove crushed garlic, salt, pepper and olive oil. (You could make this salad in a large portion and keep some for the next day)
Divide the ground beef into two / four, and shape it into burgers. Peel onions and cut them into thin slices. Fry them in a skillet in a little oil over low heat until they are clear and slightly caramelized. Remove from the pan and fry the burgers in the same pan, but in some fresh oil, on medium heat for about 3 minutes. Turn the burgers, reduce the heat slightly and fry for 2-3 minutes until they are cooked through and juices are clear. Season with salt and pepper. Add the onions to the pan, warm them through and season with salt and pepper. Serve the burgers topped with the fried onions immediately with the potatoes and crisp green salad.

What you need:

olive oil 
400 g /1 kg potatoes
1 lettuce 
2/3 to 4 onions 
vinegar 
fresh/dried herbs 
salt and pepper 
200 g tomatoes 
1 package of ground beef 
1 scallion
1 clove garlic



Cooking time: approx. 45 min 
Number of persons: 2 or 4
Quantities in bold for
 
2 persons

Mayonnaise

You will need:

1-2 tbsp of vinegar or lemon juice
2 pasteurized egg yolks
1 tsp. mustard
1 pinch salt
1-2 cups grapeseed oil



Cooking time: 15 min.
Number of persons: 4

First separate the eggs, the whites will make delicious meringues or equally, freeze well for another day.

Put the egg yolks and salt into a bowl and stir whilst keeping the bowl cool. Add the mustard and lemon juice or vinegar.
Whisk the egg mixture while you add the oil in a very thin beam. It is important not to stop whisking as you do this to avoid the mixture curdling. Continue until the mayonnaise has a suitable consistency.



Pasta with Mussels

You will need:

1 chili
1 sprig of oregano
3 tbsp. olive oil
a lemon
500 g of pasta
1 bunch scallions
500 g of cardiac or blue mussel
1 cup mashed tomatos
3 cloves of garlic
Serves 4
Cooking time approx. 30 mins


Slice the garlic, scallions and chili into fine slices. Wash the mussels
under running water and discard any open shells if they do not close after a tap on the counter top. Cook the pasta in salted water according to the directions on the package, drain, and toss the pasta with the mashed tomatoes.
Heat the oil in a large saucepan, add onion, chilli and oregano and saute until the onion have softened slightly but not gained too much colour. 
Add the mussels followed by the white wine and steam
for approximately 10 minutes. 
Turn the mussels into the pasta, season with lemon,
salt and pepper, and then serve with freshly baked bread.


Parsley and Almond Pesto

  


You will need:
1/2 cup olive oil
1 bunch flat-leaf parsley
1/4 red chilli
50 g almonds
salt and pepper
1 clove garlic


Toast the almonds until golden in a dry, hot pan.

Blend parsley with almonds, garlic, chilli and olive oil.
The pesto should have a dense texture.

Season with salt and pepper.

Cooking time: approx. 10 minutes 
Number of persons: 4


Lightly fried minute steak in flat bread with roasted eggplant, garlic and sweet and sour cherry tomatoes


Cut the minute steaks into strips, grate the zest and juice of lemon over the meat and toss with chopped garlic and sea salt. Set the meat to one side to marinate for approx. 15 minutes. Meanwhile cut the aubergine into four slices lengthwise, chop the onion into thin slices, peel the cherry tomatoes and coarsely chop the wild garlic. Rinse, drain and chop some lettuce leaves. Roast aubergine in plenty of oil in a hot pan. Add the onions when the aubergine has gotten a little color - it takes probably 7-8 minutes. Season with salt and place aubergine on a plate lined with kitchen paper. Warm up a little oil and fry the tomatoes until they are just hot. Combine the vinegar and honey and let it melt on the tomatoes. Season with salt, sprinkle with chopped garlic and pour over the aubergines. Fry the marinated meat for 1 minute in a little oil, season with salt and maybe a little chili and pour into a bowl. Clean the pan with paper and warm the flatbread until they are toasted a little. Place some meat, an aubergine quarter, honey, tomatoes and lettuce in a flatbread and roll it together. Tip: if you have a little yogurt, this is nice added as a dressing.

You will need:

½ bunch of wild garlic
olive oil 
400 g strip steaks 
300 g flatbread 
eggplant
sea salt and black pepper 
1 box cherry tomatoes 
1 lettuce 
200 g onion
2 tbsp. vinegar 
Grated zest and juice of ½lemon
1 tbsp. honey 
½ fresh garlic with top



Cooking time: approx. 40 minutes 
Number of persons: 4



Paprika Chicken with pepper salsa and basil


Slice the chicken and clean it. Wipe it off and rub with salt and pepper inside. Come chicken in an ovenproof dish and brush it on the skin side with oil. Roast in the oven at 175 degrees for 20-30 minutes. Cut the onions into thin slices.Free the peppers for cored and stems and cut them into thin strips. Onion and pepper in a saucepan with a little oil and grill them for 2-3 minutes. Add the vinegar and sugar. Let it simmer for 1-2 minutes and remove the chicken from the oven. Spread pepper mixture around the chicken. Mix oil, rose paprika and garlic together. Brush chicken with marinade and let it all further 10-15 minutes in the oven.Brush occasionally with paprikamarinaden. Pick and cut basil leaves into strips. Finely chop the shallot finely and mix with the basil. Take the dish with chicken and peppers from the oven and toss capers in. Sprinkle with shallots and basil.Serve with raw fried potatoes or bulgur and a green salad.



What you need:

2 tablespoons light wine vinegar 
1 tablespoon paprika 
onions
3 tablespoons oil 

salt 
1 teaspoon sugar 
1 tablespoon capers 
1 bunch fresh basil
1 large chicken 
2 cloves garlic



Cooking time: 30 min. 
Number of persons: 4

Creamy Pearl Barley Risotto and pan fried Duck

You will need:


1/2 head of lettuce
200g Jerusalem Artichokes
Vinegar
1 container cream chese
300g soaked Pearl Barley
2 clementines
1/2 bottle crushed tomatoes
1-2 red onions
4 confit duck legs
1/2 bunch parsley
1 tray of Oyster mushrooms
3 cloves of garlic
salt and pepper

Pre-heat oven to 200° C

Rinse/scrub and chop the Jerusalem artichokes into small cubes. Chop garlic and cut mushrooms into smaller pieces - discard the root of the mushroom. Slice onions.

Pearl Barley Risotto
Rinse the pearl barley in cold water. Saute onion, garlic and Jerusalem artichokes in olive oil briefly. They must not take color. Add the barley and cook together. Add 4 dl of water and the bottle of crushed tomatoes and let boil for 10-15 minutes, covered.  *This is when you should start on the duck.
Add a little more water if necessary. When the pearl barley has boiled for 10-15 minutes, add 2-3 tablespoons creme cheese and chopped parsley, mix and season with salt and pepper.

Duck
Add the duck and a couple of whole cloves of garlic to a cold pan, raise the heat and allow to cook until golden - 3-4 minutes. If it looks too dry, add a bit of oil. Add the mushrooms and cook in the duck fat. Cook for 1 minute, turn the duck, add 2 dl water, so there is some liquid surrounding the mushrooms and place the pan in the oven for about 5 minutes. If your pan is not ovenproof, move to ovenproof dish and place in oven.

Green salad with clementines
Wash and tear lettuce into smaller pieces. Peel and cube (small) one of the clementines. Finely slice one red onion. Squeeze the juice of the other clementine and mix with a little oil, salt, pepper and perhaps a little vinegar. Toss salad before serving.

Serve the duck with the mushrooms, the creamy risotto and the crisp green salad.

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