Creamy Chicken Soup

A soup with classic flavors that works well for parties and for everyday use.


8tbl butter
1 leek, finely chopped
4 garlic cloves, finely chopped
3 carrots, cut into small pieces
6dl chicken stock
600g chicken fillets, cut into strips
6dl cream
4tsp chives, chopped
8tsp basil, chopped


Heat the butter in a pan and fry the leek, garlic and carrots for a few minutes.

Pour in the chicken stock and chicken strips and let simmer for 15 minutes.

Add cream, chives and basil.

Stir constantly until the soup has gotten on a nice creamy texture.

Serve with some nice bread.


Enjoy!

Hot Dog Salad

A hot dog is always a welcome snack but sometimes you get a few left over and this salad is a good way to use them.


4 grilled/boiled hot dogs
5 boiled potatoes
1/3 cucumber
3-5 pickle slices
4 tomatoes
1 red onion
a small bunch of chives
1 1/2dl mayonnaise
1tbl mustard
1/2dl crème fraiche or sour cream
salt
pepper


Slice the hot dogs thinly.

Cut the potatoes, cucumber and pickle slices into triangles of similar size to the hot dog slices.

Chop the red onion and chives into small pieces.

Flavor the mayonnaise with the mustard, crème fraiche, salt and pepper.

Mix everything, except the tomatoes, together and place in a bowl.

Cut the tomatoes into nice wedges or slices and decorate along the edge of the bowl.


Enjoy!

Potato And Tomato Casserole

A nice vegetable dish with a nice mix of sweet and savory flavors.

2tbl butter
2 large yellow onions, finely sliced
1 crushed garlic clove
450g potatoes, peeled and thinly sliced
3dl vegetable stock, warm
2 tomatoes, thinly sliced
50g grated cheese
1tsb chives, chopped
salt and pepper


Melt the butter in a pan and fry the onion and garlic lightly.

Make alternating layers of the sliced potatoes and onion mixture in a casserole dish. Salt and pepper thoroughly between each layer.

Pour over the warm stock and place a lid on the dish.

Place in the oven at 160ºC until the potatoes feel soft and the stock is absorbed, should be around 1 hour and 15min.

Lay the sliced tomatoes on top and sprinkle the cheese over them.

Place the dish back in the oven without a lid until the cheese has gained some color.

Sprinkle the chives over the top just before serving.

Serve with pork chops, beef steak or hamburgers.



Enjoy!

Herb Garden Sauce

A french sauce that is loaded with flavor.


1dl mayonnaise
1dl cream
2tbl chives, finely chopped
2tbl dill, finely chopped
2tsb tarragon, dried
2tsb chervil, dried
salt and pepper to taste


Mix the mayonnaise with the fresh and dried herbs.

Whip the cream nice and thick.

Fold the cream into the mayonnaise.

Flavor with the salt and pepper.

Let the sauce sit in the fridge for 1-2 hours so that the sauce can absorb all the flavor of the herbs.

Serve with boiled or smoked salmon, any white fish or shellfish.


Enjoy!