An interesting way to spruce up chicken fillets.
4 chicken fillets
100g salami, thinly sliced
1/2tsp salt
1/2tsp pepper
1tbl soy
1tbl oil
2tsp honey
Make a deep cut along the side of the fillets and fill the cuts with salami slices.
Place the fillets in an oven safe dish and salt and pepper them.
Mix the oil, soy and honey together and brush the fillets with the mixture.
Place the dish in the oven and cook at 200ºC for 15-20min depending on the size of the fillets.
See if the fillets are done by checking if the juices from the chicken are clear without any pink in it or cut one open to make absolutely sure.
Serve with the liquids that have collected at the bottom of the dish and pasta mixed with green beans, red onion and/or black olives.
Enjoy!
Wednesday, May 9, 2012
Tuesday, May 8, 2012
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!
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!
Monday, May 7, 2012
Warm Chocolate Pudding
Beneath a layer of nuts, caramel and chocolate lies a wonderfully smooth and warm chocolate pudding.
All the ingredients are mixed together and then the pudding separates into layers when you bake it.
50g walnuts
50g butter, room temperature
1dl light/golden syrup
2 eggs
3 1/2dl milk
3/4dl flour
2tbl cocoa powder
2tbl cognac, rum or orange juice for flavor (optional)
Lightly grease a oven safe dish that can hold at least 1 liter.
Chop the walnuts.
Stir together the butter and syrup until smooth.
Mix in the eggs.
Whisk in the milk and then add the walnuts and eventual flavoring.
Sift in the flour and cocoa.
Beat together until you have a thin, even batter.
Pour the batter into the dish.
Bake for 35-40min at 175ºC.
Serve warm.
Enjoy!
All the ingredients are mixed together and then the pudding separates into layers when you bake it.
50g walnuts
50g butter, room temperature
1dl light/golden syrup
2 eggs
3 1/2dl milk
3/4dl flour
2tbl cocoa powder
2tbl cognac, rum or orange juice for flavor (optional)
Lightly grease a oven safe dish that can hold at least 1 liter.
Chop the walnuts.
Stir together the butter and syrup until smooth.
Mix in the eggs.
Whisk in the milk and then add the walnuts and eventual flavoring.
Sift in the flour and cocoa.
Beat together until you have a thin, even batter.
Pour the batter into the dish.
Bake for 35-40min at 175ºC.
Serve warm.
Enjoy!
Friday, May 4, 2012
Blue Cheese Pasta
A simple recipe with rich flavors.
300-400g long pasta (spaghetti, tagliatelle or fettuccine work well)
50g blue cheese (whatever type you prefer)
2tbl chopped walnuts
2-3tbl olive oil
Cook the pasta according to its own instructions.
Mash the cheese into paste and mix with the chopped nuts and olive oil.
Stir into the freshly cooked pasta.
Serve with steamed broccoli and/or grilled chicken
Enjoy!
300-400g long pasta (spaghetti, tagliatelle or fettuccine work well)
50g blue cheese (whatever type you prefer)
2tbl chopped walnuts
2-3tbl olive oil
Cook the pasta according to its own instructions.
Mash the cheese into paste and mix with the chopped nuts and olive oil.
Stir into the freshly cooked pasta.
Serve with steamed broccoli and/or grilled chicken
Enjoy!
Thursday, May 3, 2012
Boomerang Cookies
Very delicate and tender cookies full of nutty flavor. The name comes from the shape you give them when you bend them.
3/4dl hazelnuts
3/4dl walnuts
1 1/2dl sugar
200g butter
4dl flour
powdered sugar for decoration
Set the oven to 175ºC.
Roast the nuts in a dry pan and then rub the skin of of them with a towel.
Chop the nuts finely.
Beat the butter and sugar together until fluffy.
Work in the flour and chopped nuts using your fingertips.
Let the dough rest in a cool place for about 30min.
Split the dough into 4 parts and then each part into 12 pieces.
Roll each piece until it's around 8cm long.
Bend them in the middle so they look like boomerangs.
Place them on a baking sheet covered with baking paper.
Bake them for about 15min until they start to gain some color.
Let them cool off on the baking sheet.
Dust them lightly with the powdered sugar before serving.
Serve with a nice cup of coffee or tea.
Enjoy!
3/4dl hazelnuts
3/4dl walnuts
1 1/2dl sugar
200g butter
4dl flour
powdered sugar for decoration
Set the oven to 175ºC.
Roast the nuts in a dry pan and then rub the skin of of them with a towel.
Chop the nuts finely.
Beat the butter and sugar together until fluffy.
Work in the flour and chopped nuts using your fingertips.
Let the dough rest in a cool place for about 30min.
Split the dough into 4 parts and then each part into 12 pieces.
Roll each piece until it's around 8cm long.
Bend them in the middle so they look like boomerangs.
Place them on a baking sheet covered with baking paper.
Bake them for about 15min until they start to gain some color.
Let them cool off on the baking sheet.
Dust them lightly with the powdered sugar before serving.
Serve with a nice cup of coffee or tea.
Enjoy!
Wednesday, May 2, 2012
Hamburger Pizza
A nice accompaniment to soups and salads for a simple lunch. It also works as a midnight snack to go along with tea or beer. It is a perfect way to make use of the hamburger buns that you always have leftover after grilling.
1 hamburger bun
1tsb butter
2 slices of cheese
1 slice of ham or enough salami to cover a bun
1-2tsp chili sauce
oregano
Butter the bread.
Spread the chili sauce over them and sprinkle on as much oregano as you like.
Place the meat and cheese in the middle and put the bun together.
Heat at full effect for 1/2 - 1min in a microwave.
Serve with a soup or salad or on its own.
Enjoy!
1 hamburger bun
1tsb butter
2 slices of cheese
1 slice of ham or enough salami to cover a bun
1-2tsp chili sauce
oregano
Butter the bread.
Spread the chili sauce over them and sprinkle on as much oregano as you like.
Place the meat and cheese in the middle and put the bun together.
Heat at full effect for 1/2 - 1min in a microwave.
Serve with a soup or salad or on its own.
Enjoy!
Tuesday, May 1, 2012
Fish With Tomato Blanket
A refreshing dish that is surprisingly light.
600g fish fillets, fresh or frozen (cod, haddock, pollock)
2tbl butter
1tsp salt
1/2 pinch white pepper
2tbl Dijon mustard
2tbl dill, finely chopped
2 tomatoes
1/4 leek
2tbl fine breadcrumbs
Set the oven to 225ºC
Use half the butter to grease an oven safe dish.
Cut the fish, half thawed, into 2cm thick pieces and place in the dish. (if fresh, fillets are usually thin enough so they shouldn't need to be sliced)
Salt and pepper the fillets then spread the mustard over them.
Sprinkle over the dill.
Slice the tomatoes and chop the leek and spread over the fish.
Place the rest of the butter in small pieces evenly over it and then sprinkle over the breadcrumbs.
Put the dish in the middle of the oven for 15-20min if the fish was fresh or about 30min if it was frozen.
Test the fish with a fork to see of it's done,it should be white and nontransparent.
Serve with pressed or mashed potatoes or rice.
Enjoy!
600g fish fillets, fresh or frozen (cod, haddock, pollock)
2tbl butter
1tsp salt
1/2 pinch white pepper
2tbl Dijon mustard
2tbl dill, finely chopped
2 tomatoes
1/4 leek
2tbl fine breadcrumbs
Set the oven to 225ºC
Use half the butter to grease an oven safe dish.
Cut the fish, half thawed, into 2cm thick pieces and place in the dish. (if fresh, fillets are usually thin enough so they shouldn't need to be sliced)
Salt and pepper the fillets then spread the mustard over them.
Sprinkle over the dill.
Slice the tomatoes and chop the leek and spread over the fish.
Place the rest of the butter in small pieces evenly over it and then sprinkle over the breadcrumbs.
Put the dish in the middle of the oven for 15-20min if the fish was fresh or about 30min if it was frozen.
Test the fish with a fork to see of it's done,it should be white and nontransparent.
Serve with pressed or mashed potatoes or rice.
Enjoy!
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