Spinach Salad with Chicken Liver and Bacon - Spenatsallad med kycklinglever och bacon

SPINACH SALAD WITH CHICKEN LIVER AND BACON
Spenatsallad med kycklinglever och bacon


Serves 4


30 to 40 fresh spinach leaves
10 oz streaky bacon
14 oz chicken liver, fresh or frozen
1 fresh thyme sprig or ½ teaspoon dried thyme
6 slices white or light bread
the green from 1 fresh garlic
50 small black olives, unpitted (9 oz)
1 to 2 onions, preferably fresh
6 tomatoes
1 lemon
½ tablespoon Dijon mustard
0.6 cup olive oil
salt, pepper




Clean and trim the fresh spinach and put it in a bowl. Finely dice the bacon and fry it. Then fry the chicken liver, flavored with salt, pepper and thyme, in the bacon fat for 4 to 5 minutes. It should be pink inside. Remove the crusts from the bread and finely dice the bread. Fry until golden in the bacon fat after the liver. When bacon, liver and bread has cooled slightly, you sprinkle it over the spinach. If it's too hot, the spinach will sink together.


Make a dressing from fresh lemon juice beaten together with mustard and olive oil. Flavor with garlic, salt and pepper and serve separately.


Enjoy!


Bella

Red Wine Marinated Pork Roast - Rödvinsmarinerad fläskstek

RED WINE MARINATED PORK ROAST
Rödvinsmarinerad fläskstek


Serves 6


3 lbs lean shoulder of pork
1 3/4 oz butter or margarine


Thickening:
1 to 2 tablespoons flour
finely chopped parsley


Cooking liquid:
½ bottle simple, red wine, nothing fancy
2 bay leaves
some dried rosemary
½ teaspoon white pepper
1 fresh thyme sprig
1 bunch parsley
2 carrots
1/4 celery root (celeriac)
15 shallots
½ to 1 teaspoon crushed dried juniper berries
finely chopped parsley




Put the meat in a bowl and pour over the red wine. Tie the fresh herbs together to a bouquet and put it with the dry herbs in the wine. Cover well and store cold while marinating. Turn it occasionally. After 24 hours, take up the meat (reserve the liquid) and wipe it off with paper towels.


Fry the meat in the fat until nicely colored on all sides and flavor with salt and pepper. Add the red wine liquid and let the meat slowly fry (or rather simmer) with the lid half on for about 45 minutes. Remove the herb bouquet, add the sliced carrots, the diced celery root and the peeled shallots. Put the lid on and continue frying/simmering for another 45 minutes or until the meat is tender, depending on thickness and quality of the meat. If necessary, you can add some bouillon to the meat. Boil the sauce together for a few minutes and flavor more if needed.


Carve the meat in suitably thin slices and put them on a warm serving plate surrounded with the vegetables. Sprinkle with chopped parsley and serve with mashed potatoes, sauce and a green bean salad.


Enjoy!


Bella

Strawberry Summer Soup - Sommarsoppa med jordgubbar

STRAWBERRY SUMMER SOUP
Sommarsoppa med jordgubbar


An unusually delicious soup, especially good on festive occasions.


Serves 4


4 cups strawberries
0.8 cup white wine
3 tablespoons lemon juice
grated zest from ½ lemon
1 3/4 oz sugar




Mix the ingredients and put them in a mixer or food processor. Pour the soup in a beautiful glass bowl and chill well before serving.


Enjoy!


Bella

Crunchy Almond Cod with Herb Sauce - Frasig mandeltorsk med örtsås

CRUNCHY ALMOND COD WITH HERB SAUCE
Frasig mandeltorsk med örtsås


Portion-sized pieces of cod is perfect when you're cooking for yourself. Remaining pieces can stay in the freezer until next time you feel like having fish for dinner.


Serves 1


1 portion-sized piece of cod (back of cod)
salt, pepper
2 tablespoons flour
1 egg
1 tablespoon almond flour or ground almonds
1 tablespoon dried breadcrumbs
½ tablespoon oil for frying
½ tablespoon butter for frying


Herb sauce:
1 tablespoon mayonnaise
1 tablespoon crème fraîche
1 tablespoon chopped parsley
1 tablespoon chopped dill
½ tablespoon chopped chives


For serving:
boiled potatoes
green beans
lemon
chopped chives




Flavor the fish with salt and leave it for a while, then flavor with pepper. Dip the fish first in flour, then in lightly beaten egg and then in a mixture of almond flour and dried breadcrumbs. Fry the fish in oil and butter for 6 to 7 minutes until the inner temperature is 122 to 131F.


Herb sauce:
Stir together mayonnaise, crème fraîche and herbs.


Serve with boiled potatoes, green beans and lemon wedges and sprinkle chopped chives over it all.


Enjoy!


Bella

Avocado-Bacon Mix - Avocado- och baconröra

AVOCADO-BACON MIX
Avocado- och baconröra


This superb mix goes very well with all kinds of sausages.


Serves 4


Approx 5 oz bacon
1 tomato or 5 to 7 cherry tomatoes
2 avocados
black pepper
1 to 2 tablespoons chopped thyme or parsley
1 lemon wedge




Fry the bacon until suitably crisp, drain on a paper towel and cool completely. Finely dice the tomato or use split cherry tomatoes. Put them in a bowl. Cut the bacon in small pieces and put that in the bowl too. Scoop out the split avocados, dice the meat very finely and put it in the bowl.


Add black pepper and herbs and blend well until slightly creamy. Drizzle with the lemon juice and store cold until serving.


Enjoy!


Bella

Farmer's Soup with Cabbage and Beans - Bondsoppa med kål och bönor

FARMER'S SOUP WITH CABBAGE AND BEANS
Bondsoppa med kål och bönor


The air dried ham can be substituted with smoked ham.


Serves 4


1 head of Savoy cabbage, approx 1 lb
1 onion
1 sweet potato, approx 14 oz
1 3/4 oz air dried or smoked ham, thinly sliced
3 tablespoons olive oil
2 chicken bouillon cubes
1 tablespoon tomato paste
12 cups water
1.2 to 1.6 cup boiled beans, e.g. cannellini
1 teaspoon salt
some ground black pepper




Trim the cabbage, cut away the thick, woody parts and cut the cabbage in small pieces. Peel and chop the onion. Peel and cut the sweet potato in small pieces and finely cut the ham. Sauté onion and ham in oil for about 3 minutes. Add potatoes and sauté on low heat for 2 to 3 minutes. Crumble in the bouillon cubes, add tomato paste and sauté while stirring for about 1 minute. Add water, bring to a boil, cover and simmer for about 20 minutes.


Add cabbage and continue boiling for about 15 minutes. Add the beans, flavor to taste with salt and pepper and serve with bread.


This soup is excellent for freezing if you make a larger batch.


Enjoy!


Bella

Roast of Veal with Mustard Sauce, Oranges and Red Cabbage - Kalvstek med senapssås, apelsin och rödkål

ROAST OF VEAL WITH MUSTARD SAUCE,
ORANGES AND RED CABBAGE
Kalvstek med senapssås, apelsin och rödkål


Serves 4


1 lb 12 oz veal roast
0.8 oz butter
7 whole cloves
2 tablespoons Dijon mustard
2 oranges
20 to 24 small onions
0.8 cup heavy cream
9 oz green or red cabbage
1 lemon
1 tablespoon powdered sugar
salt, pepper




Thinly slice the oranges. Flavor the meat with salt and pepper and brown it in butter. Spread it with mustard and attach the orange slices with the help of the cloves. Put the meat in an oven-proof pan. Brown the onions in the same pan as you did the meat, then Place them around the roast. Pour on the cream and cook in the oven at 356F for 25 to 30 minutes. Baste the meat with the pan juices while cooking, then leave it to rest for at least 15 minutes before carving.


Cut the cabbage in very fine shreds and mix with lemon juice, powdered sugar, salt and pepper until they taste good. Serve the meat sliced with the onions, sauce and cabbage and boiled potatoes.


Enjoy!


Bella

Hearty Sausage and Lentil Soup - Mustig korv- och linssoppa

HEARTY SAUSAGE AND LENTIL SOUP
Mustig korv- och linssoppa


Marinated cherry tomatoes are available in most grocery stores.


Serves 4


3 potatoes
1.2 cup lentils, brown or green
5 spring onions
2 carrots
2 sausages, e.g. chorizo or other spicy sausages
1 tablespoon olive oil
2 chicken bouillon cubes
1 tablespoon chopped thyme
4 cups water
0.4 cup marinated cherry tomatoes


Decoration:
thyme


For serving:
bread




Peel and slice the potatoes. Boil the lentils in water according to package instructions and add the potatoes when there's 15 minutes left of the cooking time. Drain lentils and potatoes.


Trim and slice the spring onions. Peel and chop the carrots. Remove the skin from the sausages and cut in thin slices. Sauté the onions in a pot, add carrots and sausages and sizzle for 2 to 3 minutes.


Crumble the bouillon cubes into the pot and add thyme, lentils, potatoes and water and boil for about 5 minutes. Add the tomatoes and heat it all through. Decorate with thyme and serve with bread.


Enjoy!


Bella

Summer Bagel with Chicken - Sommarbagel med kycklingröra

SUMMER BAGEL WITH CHICKEN
Sommarbagel med kycklingröra


Serves 4


1 grilled chicken
1½ oz fresh baby spinach
4 oz Cherry tomatoes
3 tablespoons mayonnaise
3 tablespoons low-fat crème fraîche
1½ tablespoon Dijon mustard
4 tablespoons roasted pine nuts
4 bagels




Remove skin and bones from the chicken and cut the meat in small pieces. Shred the spinach and split the tomatoes.


Mix mayonnaise, crème fraîche and mustard in a bowl. Fold in the chicken, spinach and tomatoes and blend in the pine nuts.


Serve this in split bagels.


Enjoy!


Bella

Elderberry Apple Dessert - Frisk fläder- och äppeldessert

ELDERBERRY APPLE DESSERT
Frisk fläder- och äppeldessert


Scrumptious, flavorful dessert with the taste of apples, elderberries and lime. You can also serve this as an in-between dish on a festive menu.


Serves 8


4 green apples
0.2 cup powdered sugar
0.2 cup concentrated elderberry drink
2 tablespoons fresh lime juice
grated zest from 1 lime
0.8 cup vanilla yogurt
0.8 cup vanilla ice cream


Decoration:
fresh mint
carambole/star fruit or whatever it might be called in
English




Put 8 dessert serving bowls or cups in the freezer. Peel, core and slice the apples and put them in the freezer for about 4 hours. Put the frozen apple slices in a food processor and add powdered sugar, lime juice, lime zest, yogurt and ice cream. Mix until fluffy and foamy.


Divide the fruit fluff in the iced dessert serving bowls, decorate with mint and sliced carambole and serve right away.


Enjoy!


Bella

Strawberry Salsa - Jordgubbssalsa

STRAWBERRY SALSA
Jordgubbssalsa




A fun, quick and luxurious dessert - why not try it this weekend?




Serves 4


1 package thin chocolate flat things that I don't know
the right word for, but in Sweden we have thin chocolate
plates called "Noblesse" which are very popular for decorating
desserts
9 oz strawberries
3½ oz raspberries
fresh juice from ½ lemon
1 finely grated green apple, i.e. Granny Smith
0.1 cup brown sugar


Finely chop the strawberries and mash the raspberries. Peel the apple and grate it finely. Mix with the berries. Add lemon juice and brown sugar and stir well. Store in the fridge for at least 30 minutes.


This salsa can be made the night before.


Enjoy!


Bella

Carrot Lentil Soup - Linssoppa med morötter

CARROT LENTIL SOUP
Linssoppa med morötter


A creamy, colorful soup with twangy orange, sweet carrot and filling lentils.


Serves 4


0.4 cup lentils, i.e. beluga
2 lbs carrots
1 onion
3 garlic cloves
½ tablespoon dill seeds
2 tablespoons butter and rapeseed oil
3.2 cups vegetable bouillon
0.8 cup orange and blood orange juice
salt, black pepper
0.8 cup rapeseed oil for deep frying
cooking yogurt
dill




Boil the lentils according to package instructions. Peel the carrots. Shred one of them thinly with a potato peeler and put the shreds in lightly salted, lukewarm water for about 15 minutes.


Cut remaining carrots in pieces. Peel and chop onions and garlic. Sauté carrots, onions and dill seeds in butter and rapeseed oil, add bouillon and boil unti ltender, approx 25 minutes. With the help of a hand mixer, add the orange juices and flavor to taste with salt and black pepper. Heat the lentils in the soup.


Deep-fry the shredded carrot in the oil and serve with the soup. Top with yogurt and decorate with dill.


Enjoy!


Bella

Creamy Chicken Pan with Bacon, Mustard and Mushrooms - Krämig kycklingpanna med bacon, svamp och senap

CREAMY CHICKEN PAN WITH BACON,
MUSTARD AND MUSHROOMS
Krämig kycklingpanna med bacon, svamp och senap


The best buddies of taste are probably chicken and bacon. Here's a delicious chicken pan with bacon, mushrooms and sweet, strong mustard - all in one pan!


Serves 4


14 oz chicken thigh fillets
butter or margarine for frying
salt, pepper
2 onions
1 lb fresh mushrooms
0.8 cup chicken bouillon
0.4 cup sweet, strong, coarse mustard
0.8 cup heavy cream
5 oz streaky bacon




Cut the chicken in pieces and fry in a pan. Flavor with salt and pepper. Take up the chicken when ready. Peel the onions and trim the mushrooms. Slice it all and Brown until tender in a frying pan until nicely colored.


Mix chicken bouillon, mushrooms, mustard and cream, pour it into the pan with the mushrooms and add chicken. Cover with a lid and simmer for 15 minutes. Flavor to taste with salt and pepper. If too thick, dilute with some more bouillon.


Cut the bacon in pieces and fry until crisp in the oven on a plate with baking paper at 435F for about 10 minutes. Drain on a paper towel and sprinkle on top when serving with potatoes, a salad or just a piece of bread.


Enjoy!


Bella

Horseradish Mustard Beef Stroganoff - Biff Stroganoff med senap och pepparrot

HORSERADISH MUSTARD BEEF STROGANOFF
Biff Stroganoff med senap och pepparrot


Horseradish and mustard in a Beef Stroganoff makes it simply fantastic - why don't you try it?


Serves 4


1 large onion
butter for frying
14 oz to 1 lb minute steaks or very thin
slices of beef
salt, pepper
1.2 cup crushed tomatoes
0.8 cup crème fraîche, regular
2 tablespoons grated horseradish
1 tablespoon Swedish, strong mustard if you can get hold of it


For serving:
rice
salad




Peel and chop the onion and sauté until tender and glossy in a frying pan with butter. Transfer to a pot. Shred the meat and fry little by little in a frying pan with butter. Flavor with salt and pepper. Transfer the meat to the pot and whisk out the pan with crushed tomatoes.


Add tomatoes, crème fraîche, horseradish and mustard to the pot and simmer slowly for 5 minutes. Flavor to taste with salt and pepper.


Serve with boiled rice and a salad.


Enjoy!


Bella

Pork Shoulder with Apple Sauce - Fläskbog med äppelsås

PORK SHOULDER WITH APPLE SAUCE
Fläskbog med äppelsås


Real Swedish home cooking. Make the sauce while the potatoes are cooked in the oven, that way everything will be ready more or less at the same time.


Serves 6

2 lb 14 oz boneless pork shoulder WITH RIND
(in Sweden they're crazy about selling pork without
rind and that's almost the best part of the pork if I may
have my say in the matter ...)
1 tablespoon flaked salt
½ teaspoon freshly ground black pepper
1 onion
1 apple
0.4 + 1.6 cup water
2 lbs new potatoes (if you can get hold of
so called "almond potatoes", use that)
0.4 cup finely chopped parsley


Sauce:
1 apple
pan juices from the meat + water
0.4 cup heavy cream
1 veal bouillon cube
2 tablespoons flour
2 tablespoons redcurrant or blackcurrant jelly

For serving:
1 lb sprouts (oh yum and bliss)




Heat the oven to 350F.

Make cuts in the rind with a sharp knife, both lengthwise and in the other direction, so that you have a chequered pattern. Flavor the rind all around with salt and pepper. Peel and roughly chop the onion. Core and roughly chop the apple. Put onion and apple in an oven-proof pan and put the piece of meat on top. Pour on approx 0.4 cup water.


Cook in the lower part of the oven for about 2 hours until the meat has reached 160F inside. Baste with the pan juices occasionally and add more water so the bottom of the pan doesn't dry out and burn.


Peel the potatoes and add them when the meat has cooked for about 1 hour.


Take out the meat when it's ready and leave it out for about 15 minutes. Transfer the potatoes to another oven-proof pan, increase the heat to 435F and continue until the potatoes are nicely colored. Mix with parsley. Slice the meat.


Sauce:
Core and dice the apple. Strain the pan juices through a fine sieve. Measure it and add water so that you have 1.2 cups in all. Add cream and bouillon cube, bring to a boil and let boil for about 5 minutes. Stir the flour in some cold water and beat it into the sauce. Boil for another 5 minutes. Blend apple and jelly into the sauce.


Serve the meat with sauce, potatoes and sprouts.


Enjoy!


Bella

Marinated Lamb Stew - Marinerad lammragu

MARINATED LAMB STEW
Marinerad lammragu

This recipe for lamb that's boiled in a marinade with sage, rosemary and orange is from Italy.

Serves 4

1 lb boneless roast or shoulder of lamb

Marinade:
5 fresh sage leaves, shredded
1 rosemary sprig
1 large onion, sliced
3 thinly sliced garlic cloves
grated zest from 1 orange, well scrubbed
fresh juice from 2 oranges
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon salt
ground black pepper
0.8 to 1.2 cup red wine or chicken bouillon
8 to 10 pitted black olives
1 red and 1 yellow bell pepper, shredded
2 tablespoons Maizena (cornstarch)


Cut the meat in pieces. Mix sage and chopped rosemary with the meat and sliced onion and garlic. Add orange zest, juice, oil and soy sauce. The meat benefits from being marinated for an hour or so, but it's not necessary.

Transfer meat and marinade to a pot and flavor with salt and pepper. Add wine or bouillon and simmer for about 30 minutes or until the meat is tender. Add olives and shredded bell pepper and thicken with Maizena and water. Boil for a few minutes and flavor to taste.

Serve the stew with what you prefer.

Enjoy!

Bella

Oven-Baked Pork Chops - Gratinerade fläskkotletter

OVEN-BAKED PORK CHOPS
Gratinerade fläskkotletter

Pork chops baked in the oven with a mixture of cheese, ham and sage. With a ready-made tomato sauce, pasta and some vegetables this is a really festive dish, quick and easy to make.

Serves 4

4 pork chops, in all approx 1 lb
2 tablespoons butter or margarine
1 teaspoon salt
ground black pepper
0.8 cup grated, ripe cheese
1 3/4 oz smoked ham, finely diced
2 shredded sage leaves or 1 tsp dried sage

For serving:
ready-made pasta sauce with tomatoes
boiled pasta
some vegetables


Boil the pasta and the vegetables if needed. Fry the pork chops for about 3 minutes on each side. Flavor with salt and pepper and put the pork chops in an oven-proof pan.

Mix cheese, ham and sage. Put this on top of the pork chops and bake them in the oven at 480F until the cheese has melted.

Heat the pasta sauce and serve the pork chops with pasta, sauce and vegetables.

Enjoy!

Bella

Chicken Skewers with Cashew Rice - Kycklingspett med cashewris

CHICKEN SKEWERS WITH CASHEW RICE
Kycklingspett med cashewris

Serves 4

4 chicken fillets 
8 to 10 skewers

Marinade:
1 shallot
2 garlic cloves
0.2 cup sweet chili sauce
2 teaspoons ground coriander
2 teaspoons ground ginger
2 tablespoons soy sauce
2 tablespoons olive oil

Cashew rice:
0.8 cup jasmine rice
0.8 cup unsalted cashew nuts
0.4 cup finely chopped parsley and mint
salt, black pepper

For serving:
sweet chili sauce
boiled broccoli


Cut the chicken in small pieces and put them in a plastic bag. Peel and chop onion and garlic and mix with the other ingredients for the marinade. Pour this over the chicken and store Cold for at least 1 hour, preferably overnight. If you use wooden skewers, soak them for 1 hour.

Boil the rice. Chop the cashews and blend them into the rice together with the herbs. Flavor to taste with salt and black pepper. Put the chicken on the skewers and grill for 2 to 4 minutes on each side - make sure they're done.

Serve with cashew rice, sweet chili sauce and boiled broccoli.

Enjoy!

Bella

Chicken with Herb and Lemon Sauce - Ugnskyckling i örtig citronsås

CHICKEN WITH HERB AND LEMON SAUCE
Ugnskyckling i örtig citronsås

Serves 4

4 chicken fillets
2 teaspoons oregano
salt, black pepper
1 tablespoon butter
1 tablespoon olive oil

Sauce:
1 cup cream
0.6 cup water
1 tablespoon chicken fond
grated zest from 1 lemon
1 teaspoon fresh lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped chives
salt, black pepper


Heat the oven to 435F.

Flavor the chicken fillets with oregano, salt and pepper. Brown them on all sides in butter and olive oil, then transfer to an oven-proof pan. Beat together all ingredients for the sauce and pour it around the chicken in the pan. Put the pan in the oven and bake for 15 to 20 minutes until the chicken is done.

Serve with whatever you might fancy.

Enjoy!

Bella

Strawberry Special - Jordgubb Special

STRAWBERRY SPECIAL
Jordgubb Special


A little more elaborate dessert at first sight, but believe me - it's worth it ...


Serves 4


4.2 cups fresh, ripe strawberries
sugar


Lemon crème:
2 egg yolks
2 tablespoons powdered sugar
1 to 2 tablespoons lemon juice
1 cup heavy Cream




Rinse and trim the strawberries but save the 4 nicest-looking berries for decoration. Leave the stems on these.


Sprinkle some sugar on the remaining berries.


Don't make the lemon crème until just Before serving. Stir egg yolks and sugar to a fluffy toddy and flavor with lemon juice. Beat the cream and gently fold it into the toddy with the help of one of those rubber things you use to scrape out cake batter from a bowl.


Divide most of the lemon crème in 4 serving bowls and gently put the strawberries on top. Decorate with a dollop of whipped cream plus a beautiful strawberry and serve right away.


VARIATION:


Later in the year, you can use raspberries, or pitted cherries, skinned and sliced peaches or apricots for the dessert instead.


Enjoy!


Bella

Fillet of Pork Stroganoff - Fläskfilé Stroganoff

FILLET OF PORK STROGANOFF
Fläskfilé Stroganoff


The Russian classic, Beef Stroganoff, is excellent to make with pork fillet instead.


Serves 4


1 lb fillet of pork
1 large onion
1 garlic clove
7 oz mushrooms
3 tablespoons French mustard
0.8 cup heavy cream
salt, pepper


For serving:
0.4 cup chopped dill
sliced cornichons (small pickled gherkins)
potatoes
carrots




Trim the meat and shred it rather thinly. Finely chop onion and garlic. Cut the mushrooms in 4 pieces if they're large. Sauté onion and mushrooms in butter in a pot until slightly colored. Add tomato paste and mustard and let it go a little while. Add cream and let it all simmer for a minute.


Brown the meat on all sides in butter in a large frying pan. Flavor with salt and pepper. Transfer the meat to the pot and whisk out the pan with 0.4 cup water. Pour it in the pot and simmer for a few minutes until the meat is just tender. Flavor to taste with salt and pepper.


Sprinkle with dill and cornichons and serve with boiled potatoes and boiled carrots.


Enjoy!


Bella

Kiwi Pineapple Dessert - Kiwi- och ananasdessert

KIWI PINEAPPLE DESSERT
Kiwi- och ananasdessert


This fruity dessert is luxurious thanks to the sparkling wine that's poured on just before serving. You can also use cider.


Serves 4


½ pineapple, approx 1 lb
2 kiwifruits
4 mango sorbet balls
1.6 cup sparkling wine or cider


Decoration:
lemon balm




Peel the pineapple and remove the rough stuff in the middle. Cut the pulp in pieces. Peel and slice the kiwi, then divide the fruit in serving glasses.


Put one ball of sorbet in each glass and fill up with sparkling wine or cider. Decorate with lemon balm and serve right away.


Enjoy!


Bella

Ground Meat Goulash - Köttfärsgulasch

GROUND MEAT GOULASH
Köttfärsgulasch


Classical goulash, served with rice and made from ground meat.


Serves 4


1 lb ground meat (50/50 beef/pork)
2 tablespoons butter or margarine
2 onions
2 red bell peppers
2 teaspoons paprika
½ teaspoon whole caraway
3 tablespoons tomato paste
1 can crushed tomatoes, approx 14 oz
0.4 cup water
3 tablespoons veal fond
1 teaspoon salt
some black pepper
3 tablespoons finely chopped parsley


Decoration:
chopped parsley




Peel and finely chop the onions. Trim and dice the bell peppers. Heat up the fat and fry onions and bell peppers until smooth without coloring. Add spices and sizzle on for about 2 minutes.


Increase the heat and add the ground meat. Fry until crumbly. Add tomato paste, crushed tomatoes, water and veal fond. Cover and boil for about 15 minutes. Flavor to taste and sprinkle with chopped parsley. If you think the stew is too thick, dilute with some liquid.


Serve with boiled rice and bread.


Enjoy!


Bella

Pesto-Baked Salmon with Vegetables - Pestogratinerad lax på grönsaksbädd

PESTO-BAKED SALMON WITH VEGETABLES
Pestogratinerad lax på grönsaksbädd

This is a salmon gratin which can easily be doubled if you are many people around the dinner table. On a bed of roast vegetables, flavored with orange and rosemary, lies the majestic salmon covered in Italian pesto. You can either make the pesto yourself or buy it ready-made, of course. Everything on one plate, just to put on the table. If you wish, you can serve it with pasta.

Serves 4

1 lb skinless, boneless salmon fillet
approx 4 tablespoons pesto, home-made or ready-made
grated cheese

Vegetables:
5 potatoes, thinly sliced
1 red and 1 yellow bell pepper in pieces
1 red onion in wedges
½ squash, about 7 oz, in pieces

Marinade:
0.4 cup fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon salt
ground black pepper
1 tablespoon fresh, finely chopped rosemary
or 1 teaspoon dried

For serving:
crème fraîche flavored with grated lemon zest
and chopped dill


Heat the oven to 435F.

Put all the veggies in an oven-proof pan. Blend together the orange marinade and pour it over, then roast them in the oven for about 30 minutes until the potatoes are almost tender.

Spread the pesto over the fish, put it on top of the veggies and sprinkle with grated cheese. Bake in the middle of the oven for 5 to 10 minutes or until the salmon is done. Serve with a good dollop of crème fraîche.

Enjoy!

Bella

Crunchy Chicken à la Provencale - Knaprig kyckling som i Provence

CRUNCHY CHICKEN A LA PROVENCALE
Knaprig kyckling som i Provence

The chicken thighs are first browned on the stovetop and then cooked in the oven until done. The potato wedges are baked at the same time in another pan next to the chicken.

Serves 4

2 lbs chicken thighs, skin on
1 teaspoon salt
some ground black pepper
1 teaspoon chopped rosemary
1 teaspoon olive oil
4 garlic cloves
1 tablespoon fresh lemon juice
5½ oz haricots verts
½ tablespoon olive oil
2 tomatoes
4 rosemary sprigs
3½ oz feta cheese

Roast potatoes:
1 3/4 lbs potatoes
2 tablespoons olive oil
1 teaspoon salt
ground black pepper

For serving:
lemon wedges


Heat the oven to 435F.

Flavor the chicken with salt, pepper and Rosemary. Heat the oil in a frying pan and sizzle the chicken over high heat for about 1 minute on each side. Transfer them, skinside up, in an oven-proof pan.

Peel and split the garlic cloves and spread them around the chicken in the pan. Drizzle with lemon juice and fry the chicken in the middle of the oven for about 25 minutes.

Rinse, scrape and split the potatoes. Mix potatoes, oil, salt and pepper in another oven-proof pan. Roast the potatoes next to the chicken in the oven for 25 to 30 minutes. Stir after half the time.

Trim and split the green beans and dice the tomatoes. Heat the oil in a frying pan and sizzle the beans for about 1 minute. Blend in the tomatoes and fry for about half a minute. Add beans and tomatoes in the pan with the chicken, top with rosemary sprigs and crumbled feta cheese and cook in the middle of the oven for another 10 minutes or so, until the cheese is half-melted.

Serve at once with potatoes and lemon.

Enjoy!

Bella

Cheese-Baked Ground Meat Patties - Ostgratinerade färsbiffar

CHEESE-BAKED GROUND MEAT PATTIES
Ostgratinerade färsbiffar


A quick and easy, festive ground meat recipe.


Serves 4


1 lb ground meat (50/50 beef/pork)
½ finely chopped or grated onion
1 egg yolk
3 tablespoons relish (don't know if you have ajvar,
but that type)
½ teaspoon salt
some black pepper
2 to 3 tablespoons butter or margarine
2 diced tomatoes
½ diced mozzarella ball
3 tablespoons roughly chopped fresh basil
0.6 cup grated cheese, strong and ripe


Roast roots:
2 sweet potatoes
4 firm potatoes
3 carrots
2 parsnips
2 tablespoons olive oil
3 tablespoons finely chopped parsley


Ajvar (relish) sauce:
1.2 cup crème fraîche
0.2 cup ajvar relish




Roast roots:
Heat the oven to 435F. Peel and cut up the roots and put them on a plate with baking paper. Drizzle with oil and sprinkle with parsley, then stir until blended. Roast in the middle of the oven for about 30 minutes.


Patties:
Heat the oven to 480F. Mix the ground meat with onion, ajvar and egg yolk. Flavor with salt and pepper and shape into 8 patties that you fry in butter for 3 to 4 minutes on each side.


Stir together tomatoes, mozzarella, grated cheese and chopped basil. Put the patties in an oven-proof pan and sprinkle with the tomato mixture. Bake in the middle of the oven for 4 to 5 minutes until the cheese has melted.


Serve with the ajvar sauce.


Enjoy!


Bella