Chicken wrap with Tomato Fresh Cheese, Basil and Avocado

Ingredients:

1 cup basil
1½ dl mascarpone
2 tbsp cream of sundried tomatoes
salt and black peppar
1 roman salad
400 g fried chicken fillet
2 avocadoes
2 tomatoes
4 tortilla bread (wrap size)

Method: 

• Pick the basil leaves and cut them roughly. Blend mascarpone with tomato cream and basil. Season with salt and pepper.
• Wash and cut off root from salad. Cut chicken fillet lengthwise into long slices. Divide, core and pit avocado. Slice them and the tomatoes. 
• Spread Tomato fresh cheese mix on tortilla bread. Add salad, chicken, avocado and tomato on the bread. Add salt and pepper to taste. Roll in the shape of wrap. Enjoy!

Lamb sausage with Risoni and Ricotta

 

Ingredients:

1 red onion
1 tsp olive oil
3 dl risonipasta
5 dl vegetable broth
1 cup cherry tomatoes (approx. 400 g)
salt and pepper
2 pack lamb sausage (approx. 240 g)
1 tsp oil
150 g green beans
1½ dl ricotta cheese

Method: 

• Peel and cut onions. Fry till translucent in oil in a big pan. Add risoni, broth, tomatoes. Cook for around 11 minutes, stir occasionally. Add salt and pepper to taste. 
• Fry sausages in oil in a separate pan.
• Cook beans till soft in salted water.
• Serve sausage with pasta and beans. 

Cinnamon-Cooked Pears with Vanilla Cream Cheese

 

Ingredients:

4 dl water
1½ dl cane sugar
2 cinnamon sticks
2 big pears

Vanilla Cream Cheese:
1 dl cream fraiche
2 tbsp icing sugar
1 tsp vanilla sugar
1 dl kesella quark (swedish food) 

Method: 

• Boil water with sugar and cinnamon stick.
• Peel, deseed and cut pears into wedges. Cook pear wedges in cinnamon water for about 5 minutes or till they are soft. 
• Vanilla Cream Cheese: Whisk cream fraiche with icing sugar and vanilla sugar till it gets thick. Add quark.
• Serve pear with cream cheese and cookies. 

Mushrooms with Minced Meat

 

Ingredients:

4 portion rice or pasta

Mushrooms- and Minced Meat Pan:
250 g mushrooms
2 tbsp oil
approx. 500 g ground beef
1 tbsp Japanese soya
1 tbsp balsamic vinegar
2 pinch salt
2 pinch pepper
2 dl light crème fraiche
1 dl milk
1/2 cup parsley (around 20 g)

Salad:
1 heart salad
1 tsp red vine vinegar
1tsp olive oil
50 g lettuce

Method:

• Cook rice or pasta as per instruction on the packaging.
• Mushrooms- and Minced Meat: Clean and cut mushrooms in halves. Fry them in half of the oil till golden brown and take our in plate.
• Fry minced meat in rest of the oil. Season with soya, balsamic vinegar, salt and pepper. Add créme fraiche and milk and mushrooms. Let is simmer for around 5 minutes.
• Chop parsley and sprinkle on the dish. 
• Salad: Clean and cut salad into bits. Sprinkle vinegar and oil. Season with salt and pepper. 
• Serve mushrooms- and minced meat with rice/ pasta and salad. Garnish with grated cheese. 

Recipe of Carrot-Blueberry Cake

Ingredients:

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 cup sugar

1/2 cup brown sugar

4 large eggs

1 cup vegetable oil

4 medium sized carrots, grated

2 cups blueberry, fresh or frozen

1/2 cup walnut (optional) 

Method:

1. Preheat oven to 350 degrees. Butter and flour a Baking pan. Mix the first 5 ingredients in a medium bowl. Combine both sugars in a large bowl. Add eggs one at a time, whisking until smooth. Now whisk in oil. Stir in the carrots and then fold in the blueberries. Add the flour mixture and mix. Do not over mix. The batter will be thick. Spoon the batter into the prepared pan. Bake about 1 hour. The cake will rise. And will begin to come away from the edges of the pan. Cool cake in pan for 20 minutes. Invert onto plate and let cool completely.

1. Tip: I have also cut this recipe in half with equally good results.

Warm Rhubarb Compote with Vanilla and Raspberry

 Ingredients:

500 g rhubarb
1 vanilla stick/ bean
1 lemon
1 dl powdered sugar
100 g raspberries
vanilla ice cream for serving

Method:

• Clear and cut rhubarb in around 2 cm long pieces. Put in pan. Cut vanilla bean in length and scrape out the kernels. Add vanilla bean and kernels together with rhubarb. Add lemon juice and sugar. 
• Boil together into a compote. Let it cool.
• Add raspberries in the rhubarb mixture.
• Serve with vanilla ice cream.

Dill-Baked Plaice with Green Peas

 Ingredients:

800 g red plaice fillet
2 dl whipped cream
1 tbsp corn starch
1/2 fish broth cube
1/2 bunch dill (approx 20 g)
salt & pepper
4 portion rice
1/2 bowl green peas (approx 250 g)
1/2 ice berg salad

Method: 

• Set oven at 225 degree centigrade.
• Clean the fish and let the fish drain properly on kitchen paper.
• Mix together whipped cream, corn starch and fish broth cube in a pan. Bring it to boil while stirring and let it simmer for a few minutes. Chop dil and add. 
• Fold the plaice fillets in half and wrap them in an ovenproof dish. Season with salt & pepper. Pour cream on the fish.
• Keep in the middle rack of the oven for around 20 minutes.
• Cook rice.
• Cook rice in salted water for around 2 minutes.
• Roughly chop salad in pieces.
• Serve fish with peas, rice and salad.

Falafel with Avocado Salad and Garlic Sauce

 Ingredients:

4 portion pita bread
4 portion rice

Sauce:
1½ dl sour cream
1 garlic
salt & pepper

Avocado Salad:
1 read onion
2 tomatoes
2 avocado
1 tbsp olive oil
1 lime

Falafel:
2 pack falafel (ab. 200 g)
1 tsp oil

Method:

• Bake the pita bread as instructed on the packaging.
• Boil rice and keep it aside once cooked.
• Sauce: Mix sour cream with crushed garlic. Season with salt and pepper.
• Avocado Salad: Chop onion. Dice tomatoes. Wash, peel and remove avocado seed and then chop the avocados. Mix all and season with salt and pepper. Add olive oil and lime juice. 
• Falafel: Fry falafels in oil for about 8 minutes. Warm pita bread for around 3 minutes or as directed on the package.
• Serve pita bread with falafel, salad, sauce and rice. 

Pork loin with Mushrooms

 Ingredients:

250 g mushrooms
4 slices of pork loin
4 portion noodles
1 tbsp oil
1 clove garlic
1½ dl whipped cream
2 dl ox broth
1 tsp corn starch
salt and pepper
1 tbsp dijon mustard

Tomato Salad:
2 tomatoes
1 tsp olive oil
1 tsp red vinegar

For Serving:
½ cup parsley

Method:

• Put a saucepan of water for pasta to boil.
• Clean and cut mushrooms. Cut meat into strips.
• Cook pasta in the water we kept for boiling.
• Brown the meat quickly in half of the oil on high heat in a frying pan. Take out meat in a plate. Fry mushrooms in rest of the oil for a couple of minutes. Crush the garlic in it.
• Stir in the cream and broth mixed with corn starch. 
• Now add the fried meat. Let it simmer for 2-3 minutes. Add salt and pepper to taste. Add mustard and stir. Keep the pot warm.
• Tomato Salad: Cut tomatoes into slices and mix with olive oil and vinegar. Season with salt and pepper.
• Chop parsley.
• To Serve: Serve stew with pasta and tomato salad. Garnish with parsley. 

Vegan Sauce with Tomato

 Ingredients:

4 mini baguettes
4 portion rice (basmati)
600 g soya mince
1 tsp oil
380 g white beans in tomato sauce
390 g finely crushed tomatoes with garlic
1/2 tsp salt
1 pinch pepper
1 red capsicum
65 g red chard

Method:

• Turn on the oven according to the instructions on the bread package.
  
• Boil/ cook rice till done.
• Bake baguettes in the pre-heated oven, follow the instruction on the packaging.
• Fry the minced soya in the oil in hot saucepan.
• Lower the heat and add beans mixture and tomatoes mixture. Let is boil for around 5 minutes. Add salt and pepper. 
• Wash and cut capsicum in small pieces.
• Serve sauce with rice, capsicum, chard and bread.