Upside Down Peach Cake

Ingredients:

30 g unsalted butter or margarin
2 tbsp cane sugar
2-3 peaches
1 tbsp freshly grated ginger or 1 tsp ground cardamom seeds

Cake:
100 g unsalted butter or margarin
3 eggs
2 dl powdered sugar
2 tsp vanilla sugar
2 dl refined flour

To serve:
Soft vanilla ice-cream

Method:

• Melt the shortening in a frying pan, 26-28 cm in diameter. which the cake is to be baked in and which can stand on the grill. Stir cane sugar into the shortening and let it melt together
• Divide the fruit in halves, core and cut into thin slices. Put them in a frying pan and fry for about 3 minutes and add the ginger or cardamom.
• Cake: Melt the butter. Whisk eggs, sugar and vanilla sugar till fluffy. Stir in the shortening and flour. Pour the batter over the fruit (there should be no baking powder in the cake).
• Bake on the part of the grill that has no glow for about 25-30 minutes. (it can also be baked on the bottom rack of oven at 175 degree C for 25-30 minutes)
• Serve with ice-cream.  

Grilled Pork Loin with Artichoke & Herb Cream

 Ingredients:

Herb Cream:
2 cloves garlic
2 dl créme fraiche
3 tbsp chopped parsley
1 tbsp tomato puree
2 tbsp boston cucumber
2 tsp curry powder
1 tsp dried thyme
1 tsp dried dragon
salt & pepper
1 lemon

Grilled:
4 small artichoke
600 g sliced pork loin
3 tbsp oil
2 tbsp sweet chilli

Method:

• Herb Cream: Peel and grate garlic. Whisk créme fraiche with garlic. Chop parsley, mix with tomato puree, bostoncucumber, curry, thyme and dragon. 
• Add salt, freshly ground pepper and lemon to taste.
• Cut artichoke in half.
• Bruch meat and artichoke with oil and grill for about 4 minutes on each side. Brush meat with sweet chilli when done with grilling. Season with salt and pepper.
• Serve with herb cream.
  
  
  

Strawberries with Orange Zest & Chocolate Crumbs

 Ingredients:

1 dl créme fraiche
1 orange
2 tbsp icing sugar
1 tsp vanilla sugar
1 dl cottage cheese
6 digestive biscuits
100 g dark chocolate
1 bowl strawberries

Method: 

• Whisk créme fraiche until firm. Mix orange zest, icing sugar, vanilla sugar and cottage cheese.
• Wash and cut strawberries. In a bowl serve strawberries with cream mix, chopped chocolate and crumbled digestive cookies.

Parmesan Burger with Sun-dried Tomato Cream

 Ingredients:

around 500 g minced ribs or ground beef
1 dl grated parmesan cheese
1 tbsp dijon mustard
½ tsp salt flakes with iodine
3 pinch pepper
1 packet cream of sundried tomatoes (approx 140 g)
1 dl yoghurt
Black pepper
2 silver onions 
1 sallad
4 hamburger buns

Method: 

• Mix meat with parmesan, mustard, salt and pepper. Shape them into hamburgers
• Mix tomato cream with yoghurt and add salt & pepper to taste
• Grill burgers from both sides till inner temperature is 70 degrees C
  
• Peel and slice onions into thick slices and grill them
• Wash and cut sallad into small pieces
• Grill buns and add hamburger, onion, sallad and tomato cream

Paprika Pasta with Fresh Chorizo & Basil

 Ingredients:

4 portions pasta (like penne)
600 g fresh mini chorizo
1 tsp olive oil
1 jar of grilled peppers (approx 680 g)
1½ dl whipped cream
1 dl milk
½ tsbp red wine vinegar
salt & pepper
1 zucchini
1 cup basil

Method: 

• Cook pasta as directed on the packing.
• Fry sausage in oil in a frying pan.
• Take out peppers and cut in small pieces.
  
• Mix cream, milk and half of peppers together into a smooth puree.
• Add vinegar, salt and pepper to taste.
• Scale long thin strips of zucchini with a peeler. Coarsely chop basil.
• Cut sausage in bites and add to pasta. Add paprika sauce and greens. 
• Garnish with basil. 

Paprika-pasta with sausage

 Ingredients:

4 portion pasta (like fusilli)
1 green bell pepper
1 red bell pepper
1 tbsp oil
1 clove garlic
salt & pepper
480 g small sausages
2 dl cream fraiche
½ dl chili sauce or ketchup
2 tsp mustard
½ dl water
½ cup parsley

Method:

• Cook pasta as directed on the packing.
• Wash and cut peppers. Remove the seeds.
• Fry pepper in half of the oil in a frying pan for 5 minutes. Crush in garlic. Stir and cook for a minute or two. Add salt and pepper and take out in a plate.
• Cut sausages into bite size and fry till golden brown in rest of the oil. 
• Mix cream fraiche, chili sauce, mustard and water in pan. Boil and taste for salt and pepper.
• Chop parsley, add parsley and paprika to the sauce mixture.
• Serve with pasta.
  
  
  

Pasta with Chicken & Rosemary

 Ingredients:

4 portion pasta (like gnocchi)
2 cloves garlic
150 g green beans
2 tomatoes
around 600 g chicken fillet (shredded)
1 tbsp oil
salt & pepper
1 tsp rosemary
1 dl water
1½ dl light cream fraiche

Method:

• Cook pasta till soft.
• Peel and grate garlic. Wash and cut the ends of the beans. Coarsely dice the tomatoes.
• Cook beans in salted water for 5 minutes. Take out in a plate.
• Fry chicken fillet in oil in a shallow pan. Add salt and pepper. Add garlic, rosemary, water and cream. Cook chicken for few minutes. Turn in beans and tomatoes and let them get warm.
• Mix pasta with chicken. Season with salt and pepper.
  
  
  

Quick Chicken Goulash

Ingredients: 

4 portions rice or a grain of choice

Goulash:
1 onion
2 red peppers/ capsicum
1 tbsp oil
1 tsp cumin
2 tbsp tomato puree
390 g finely chopped tomatoes
2 1/2 dl chicken broth (water och dice/ stock)
About 480 g minced chicken
salt and pepper

Parsley Cream:
1 glove garlic
1/2 cup parsley
2 dl fraiche cream

Method: 

• Cook rice and keep aside.
• Peel the onion and chop it coarsely. Divide, core and cut the peppers into pieces. 
• Fry onion in half of the oil in a pan with cumin. Fry till onion starts to look golden brown.
• Add tomato puree and fry for few minutes. Add chopped tomatoes and broth and bring it to boil.
• Fry minced chicken in rest of the oil till golden brown and cooked, add this and peppers to broth mix. Add salt and pepper to taste. 
• Peel & grate garlic clove. Chop parsley. Blend garlic and parsley in fraiche cream. Add salt and pepper to taste.
• Serve goulash with rice and fraiche cream.
  
  
  

Carrot crisps with Tarragon yoghurt

 Ingredients:

4 portion Rice

Crisps:
500 g carrot
1 egg
1 dl milk
1 dl refined flour
1/2 dl sesame seeds
1/2 tsp cumin
1/2 tsp salt
2 pinch black pepper
1 tbsp olive oil

Tarragon Yoghurt:
1 cup tarragon
2 dl yoghurt
1/2 tbsp dijon mustard

Green Vegetables:
150 g green beans
65 g baby spinach

Method:

• Cook rice. Keep it aside.
• Peel & grate carrots. 
• Whisk egg with milk and stir in flour. Mix grated carrots, sesame seeds and spices.
• Make small patties of the mixture and fry using olive oil in frying pan.
• Chop tarragon and mix in yoghurt and mustard. Add a pinch of salt and pepper.
• Add green beans to boiling water and cook till soft. Drain water and add with rice and spinach.
• Serve rice with carrot crisps/ patties and yoghurt.

Broccoli Pestopasta

 Ingredients

250 g broccoli
250 g mini plum tomatoes
1 dl olives (with cherry pepper)
1 dl parmesan crisps
1 dl peeled almond
2 tsp olive oil
1 clove garlic 
salt and pepper
4 cups spaghetti
65 g arugula

Method: 

• Wash and cut broccoli in small pieces. Cook till soft in salted water. Let the water drain.
• Cut tomatoes & olives in halves.
• Mix broccoli with parmesan, almonds and olive oil. Grate garlic clove and season with salt and pepper.
• Cook pasta till soft with salt and oil in water. 
• Save little water in which pasta was cooked. Mix pasta and broccoli mix and little water. 
• Garnish with olives, tomatoes and serve with arugula. 

Tips: 

The dish is free of lactose but contains milk protein.
Make gluten-free by using gluten-free pasta.