Fish Stew with Cherry Tomatoes - Fiskgryta med körsbärstomater

FISH STEW WITH CHERRY TOMATOES
Fiskgryta med körsbärstomater

This fish stew is lovely with the garlic mayonnaise.

Serves 4

7 oz salmon fillet
7 oz cod fillet
1 onion
2 garlic cloves
2 carrots
4 potatoes
1 red bell pepper
1 fennel stand
2 tablespoons olive oil
1 can cherry tomatoes, approx 14 oz
1 tablespoon fresh thyme
4 cups water
3 tablespoons fish fond
2 bay leaves
1 teaspoon chili flakes
juice from 1 orange
salt, pepper
3½ oz peeled shrimp

Decoration:
parsley
thyme

For serving:
bread
garlic mayonnaise


Peel onion, garlic, carrots and potatoes. Chop onion and garlic, split the potatoes and carrots in pieces. Also cut bell pepper and fennel in pieces. Sauté all the vegetables in oil in a pot without browning. Add canned tomatoes, thyme, water, fish fond, bay leaves and chili flakes and bring it all to a boil. Boil slowly for about 20 minutes. Flavor to taste with orange juice, salt and pepper and add the fish in pieces. Cover with a lid and leave for about 5 minutes.

Top with peeled shrimp, parsley and thyme. Serve with bread and garlic mayonnaise.

Enjoy!

Bella

Coated Cod with Chili Mayonnaise - Panerad torskrygg med chilimajonnäs

COATED COD WITH CHILI MAYONNAISE
Panerad torskrygg med chilimajonnäs

Serves 4

4 pieces back of cod, each weighing approx 5½ oz
1 egg
0.4 cup flour
0.4 cup dried breadcrumbs
salt, pepper
butter for frying

Pickled cucumber:
1 cucumber
0.2 cup sugar
0.2 cup pickling vinegar, 12%
0.4 cup water
salt, pepper
1 tablespoon dill

Chili mayonnaise:
0.4 cup mayonnaise
0.2 cup crème fraîche
2 teaspoons sriracha (a strong chili sauce,
can be substituted with sambal oelek)

For serving:
soy beans
rice


Pickled cucumber:
Mix sugar, pickling vinegar, water, salt and pepper and stir until the sugar has dissolved. Thinly slice the cucumber and mix with the liquid. Leave to draw while the food is cooking. Sprinkle with dill when serving.

Chili mayonnaise:
Stir together mayonnaise, crème fraîche and sriracha or sambal oelek.

Beat the egg in a bowl. Flavor the fish with salt and pepper and turn it over first in flour, then in egg and last in dried breadcrumbs. Fry in butter in a frying pan, a couple of minutes on each side.

Serve the fish with chili mayonnaise, pickled cucumber, rice and soy beans.

Enjoy!

Bella

Creamy Potato Salad with Dill and Capers - Krämig potatissallad med dill och kapris

CREAMY POTATO SALAD WITH DILL AND CAPERS
Krämig potatissallad med dill och kapris

Serves 4

2 lbs new potatoes
1.2 cup soured cream
3 tablespoons roughly ground, sweet mustard
1 tablespoon runny honey
1 teaspoon salt
some black pepper
10 radishes
½ peeled cucumber
1 red onion
0.2 cup finely chopped dill
½ cup small capers

Decoration:
chives
capers
dill


Scrub and boil the potatoes. Steam until dry and split large potatoes. Allow to cool.

Mix soured cream, mustard, honey, salt and pepper in a large bowl.

Trim and slice the radishes. Peel and dice the cucumber. Peel and finely chop the onion and chop the dill. Fold down remaining ingredients, together with capers, in the soured cream mix and blend it all with the potatoes. Decorate with some chives, capers and dill and serve with whatever you like.

Enjoy!

Bella

Elderberry Mousse with Strawberries - Flädermousse toppad med jordgubbar

ELDERBERRY MOUSSE WITH STRAWBERRIES
Flädermousse toppad med jordgubbar

Serves 4 to 6

3½ gelatin sheets or 2 teaspoons powdered gelatin
2 egg whites
3 tablespoons sugar
0.8 cup Heavy cream
0.8 cup crème fraîche
0.4 cup concentrated elderberry drink
grated zest from 1 lemon
juice from ½ lemon

Decoration:
2 cups strawberries
fresh mint


Soak the gelatin in cold water for about 10 minutes.

Beat the egg whites until stiff and gradually add sugar while beating continuously. Beat cream and crème fraîche in separate bowls until fluffy.

Take up the gelatin and squeeze out all the fluid. Heat up half of the elderberry drink in a saucepan and melt the gelatin on low heat. Add remaining drink plus lemon zest and juice and let it all get cold.

Stir in crème fraîche and then the cream with large movements and last add the egg whites. Divide the mousse in glasses or small cups or bowls. Store cold for about 3 hours. Slice the strawberries and top the mousse with them. Decorate with mint and serve.

Enjoy!

Bella

Tomato and garlic filled pork fillet - Tomat- och vitlöksfylld fläskfilé

TOMATO AND GARLIC FILLED PORK FILLET
Tomat- och vitlöksfylld fläskfilé

Serves 4 to 5

1 pork fillet, approx 1½ lb
1 can sundried tomatoes in oil, approx 10 oz
0.4 cup canned garlic cloves in oil (with chili)
zest and juice from ½ lemon
1 tablespoon runny honey
salt, pepper
cotton string
1 lb cherry tomatoes

Sauce:
remaining tomato garlic mix
approx 0.4 cup cooking yogurt
or crème fraîche

Decoration:
fresh rosemary


Heat the oven to 390F.

Mix the tomatoes (with their oil), 0.2 cup canned garlic cloves, lemon juice and zest and honey until smooth. Flavor with salt and pepper.

Trim the pork fillet and make a cut lengthwise in it. Flavor with salt and pepper. Fill the cut with half of the tomato garlic mix, tie it together with cotton string and put the fillet in an oven-proof pan. Put the tomatoes and 0.2 cup garlic cloves around the meat and flavor with salt and pepper to taste. Cook in the middle of the oven until the inner temperature has reached 158F, about 30 minutes.

Sauce:
Stir in remaining tomato garlic mixture in yogurt or crème fraîche. Dab it out on the meat or serve in a separate bowl. Decorate with fresh rosemary.

Crispy Fennel Salmon - Krispig lax med fänkål

CRISPY FENNEL SALMON
Krispig lax med fänkål

Salmon is easy to prepare - especially this one with a crispy cover on a fennel bed.

Serves 4

1½ lb salmon in pieces
salt, pepper
0.4 cup dried breadcrumbs
grated zest from 1 lemon
1 tablespoon finely chopped dill
1 garlic clove
1 fennel stand
0.8 cup cream
0.8 cup fish bouillon

Decoration:
dill
lemon slices

For serving:
boiled rice


Flavor the salmon with salt and pepper on both sides. Heat the oven to 390F. Mix breadcrumbs and lemon zest, dill and crushed garlic. Cut the fennel very, very thinly and put it in the bottom of an oven-proof pan. Place the salmon on top and sprinkle with the breadcrumb mixture. Bring cream and bouillon to a boil and pour it in the pan. Cook for about 10 minutes in the oven.

Decorate with dill sprigs and lemon slices and serve with boiled rice.

Enjoy!

Bella

Creamy Mushroom Spinach Pasta - Gräddig svamppasta med spenat

CREAMY MUSHROOM SPINACH PASTA
Gräddig svamppasta med spenat

Who can resist a creamy pasta with mushrooms, spinach, white wine and parmesan cheese? I can't, that's for sure …

Serves 4

14 oz spaghetti or some other long kind of pasta
2 garlic cloves
a piece of leek, approx 2 inches long
5½ oz chantarelles or other mushrooms
butter for frying
2½ oz fresh spinach
1.2 cup cream
0.4 cup white wine
2 egg yolks
coarsely ground black pepper
salt

For serving:
freshly grated parmesan cheese


Boil the pasta. Finely chop the garlic and shred the leek. Fry the mushrooms in some butter with garlic and leek. Mix it with the spinach and let it soften. Bring cream and wine to a boil in a spatious saucepan and boil for approx 5 minutes. Remove saucepan from heat and mix with the egg yolks. Flavor to taste with salt and black pepper.

Gently add the pasta and mushrooms in the saucepan and blend. Serve on warm plates with grated parmesan and a fresh salad.

Enjoy!

Bella

Fruit Dessert with White Chocolate Mousse - Fruktkräm med vit chokladmousse

FRUIT DESSERT WITH WHITE CHOCOLATE MOUSSE
Fruktkräm med vit chokladmousse

A tasty dessert where the white chocolate mousse makes a perfect accompaniment to the compote.

Serves 4

3½ oz white chocolate
1 cup Heavy cream
9 oz rhubarbs
9 oz raspberries
0.6 cup sugar
1.2 cup water
½ vanilla pod
2 tablespoons Maizena
4 fresh mint leaves


Chop the chocolate. Bring the cream to a boil and remove from heat. Stir in the chopped chocolate and stir until it melts. Keep in the fridge overnight and whip it up with an electric beater when you take it out.

Cut the rhubarb stems in thin slices and put them in a saucepan together with 7 oz raspberries, sugar, water and the split vanilla pod. Bring to a boil and boil slowly for 5 minutes. Dissolve the Maizena in some water and stir this thickening into the rhubarb/raspberry "compote". Bring to a boil while stirring, then allow to cool.

Serve in bowls with a dab of the chocolate mousse in the middle. Decorate with remaining raspberries and mint leaves.

Enjoy!

Bella

Chili-Grilled Pork Tenderloin - Chiligrillad karréskiva

CHILI-GRILLED PORK TENDERLOIN
Chiligrillad karréskiva

Serves 4

1 tablespoon soy sauce
1 tablespoon oil
4 slices pork tenderloin, in all approx 1 lb
some powdered chili or 1 teaspoon chili flakes
salt, black pepper

Oven-roasted new potatoes:
2 lbs new potatoes
2 tablespoons oil
1 teaspoon salt
some coarsely ground black pepper
½ teaspoon paprika


Potatoes:
Heat the oven to 435F. Scrub and split the potatoes if they're large. Put them in an oven-proof pan and mix them with oil, salt, pepper and paprika. Cook in the oven until the potatoes are tender and nicely colored, about 35 minutes.

Mix oil and soy sauce and brush the meat with this. Sprinkle with powdered chili or flakes. Grill the meat for about 5 minutes on each side and make sure it's cooked through. Flavor with salt and pepper. 

Serve the sliced meat with the oven-roasted potatoes, small tomatoes and a salad.

Enjoy!

Bella

Roast Beef Coleslaw Roulades - Rostbiffsrulader med coleslaw

ROAST BEEF COLESLAW ROULADES
Rostbiffsrulader med coleslaw

Make sure you shred the cabbage really thin, and you'll be fine!

Serves 8

Approx 14 oz sliced roast beef 

Coleslaw:
10½ oz green cabbage
1 teaspoon salt
3 shredded spring onions
0.8 cup low-fat crème fraîche or Greek or Turkish thick yogurt
1 tablespoon white wine vinegar
2 teaspoons strong mustard
some sugar
some ground black pepper

Decoration:
3 tablespoons dried roasted onions


Start with the coleslaw. Thinly shred the cabbage and mix with salt. Leave for 30 minutes and then pour off any excess fluid. Mix the cabbage with remaining ingredients and store cold.

Divide the coleslaw on the meat slices and roll them up. Put them on a serving plate and sprinkle with dried roasted onions. 

Enjoy!

Bella

Chicken with Bean Sprouts - Kyckling med böngroddar

CHICKEN WITH BEAN SPROUTS
Kyckling med böngroddar

A chicken in a pot served with a sauce of mushrooms and bean sprouts is a ovely dinner for the family and guests, if you're having anyone over.

Serves 4

1 chicken, approx 2 lbs 9 oz
salt
1 oz butter or margarine
0.8 cup water

Sauce:
9 oz fresh mushrooms
2 carrots
1 leek
1 oz butter or margarine
2 tablespoons flour
pan juices from the chicken
fresh bean sprouts or 1 can 
0.4 cup cream
salt


Rinse and wipe off the chicken. Rub it with salt both inside and outside. Brown the fat in a frying pot and brown the chicken on all sides. Add water. Cover with a lid and cook on low heat for about 1 hour until the chicken seems tender. Turn occasionally while cooking.

Trim and slice the mushrooms. Peel and roughly grate the carrots and trim and cut the leek in rings. Melt the fat in a pot and add all the vegetables. Stir and sauté for a few minutes. Sprinkle with flour and dilute with the pan juices from the chicken. Add cream and boil for about 5 minutes. Add bean sprouts and flavor to taste.

Cut the chicken in 4 parts or as many as you wish and put the meat on a deep serving plate. Pour the sauce on top. Serve with whole fried potatoes or boiled rice and a salad.

Enjoy!

Bella

Cauliflower Stew with Coconut Milk, Lemon and Basil - Blomkålsgryta med kokosmjölk, citron och basilika

CAULIFLOWER STEW WITH COCONUT MILK,
LEMON AND BASIL
Blomkålsgryta med kokosmjölk, citron och basilika

Serves 4

1 1/3 lbs cauliflower
10½ oz green cabbage
1 piece fresh ginger, approx 2 inches
1.2 cup coconut milk
0.8 cup vegetable bouillon
½ teaspoon ground cumin
1 tablespoon curry
grated zest and juice from ½ lemon
salt, pepper

Decoration:
fresh basil
lemon wedges


Split the cauliflower into florets. Cut the cabbage in smaller pieces. Peel and finely shred the ginger. Put cabbage and ginger in a pot and add coconut milk and bouillon. Flavor with cumin, curry and lemon zest and -juice. Flavor with salt and pepper and simmer slowly for about 5 minutes.

Add cauliflower and simmer, covered, for about 8 minutes. Decorate with basil and lemon.

Serve piping hot, preferably with boiled rice and bread.

Enjoy!

Bella

Spicy Lentil Stew with Mint Yogurt - Kryddig linsgryta med myntayoghurt

SPICY LENTIL STEW WITH MINT YOGURT
Kryddig linsgryta med myntayoghurt

This dish can be served with bread alone, but rice, couscous or bulgur is fine as well.

Serves 4

1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon curry
1 teaspoon powdered chili
½ teaspoon chili flakes
some neutral oil for frying
1 chopped onion
2 chopped garlic cloves
1 tablespoon grated fresh ginger
1 can finely crushed tomatoes, approx 14 oz
+ ½ can water
1 vegetable bouillon cube
approx 2 lbs boiled lentils
salt, black pepper
0.8 cup thick Turkish yogurt
approx 20 leaves finely chopped fresh mint


Sauté the spices for a few minutes in oil in a spatious saucepan. Add onions, garlic and ginger and cook until tender on low heat without taking color. Add crushed tomatoes, water and bouillon cube and simmer for about 10 minutes. Add the drained lentils and simmer for another 5 minutes. Dilute with more water if needed. Flavor to taste with salt and pepper.

While the stew is simmering, mix yogurt with finely chopped mint leaves and flavor to taste with salt. Serve the lentil stew with mint yogurt and bread or whatever you like.

Enjoy!

Bella

Potato Cauliflower Stew - Gryta med potatis och blomkål

POTATO CAULIFLOWER STEW
Gryta med potatis och blomkål

Serves 3 to 4 

2 boiled potatoes
1 tomato
12½ oz cauliflower
3 tablespoons oil
3/4 teaspoon mustard seeds
½ teaspoon cumin
3/4 teaspoon turmeric
½ teaspoon garam Masala
chili flakes to your taste
1 chopped garlic clove
2 teaspoons grated fresh ginger
1.6 cup water
0.8 cup cooked chickpeas
salt
0.6 cup cream


Cut the potatoes in pieces. Chop the tomato and cut the cauliflower in nice florets. Heat the oil in a saucepan and add the mustard seeds. When the seeds start to "whistle" you add cumin, turmeric, garam Masala and chili and let it sizzle for a minute or so, but make sure it does not burn.

Add garlic, ginger and tomato and sauté for a little while. Dilute with water and add the potatoes, cauliflower and chickpeas. Simmer until the cauliflower is barely tender. Add cream, bring to a boil and flavor to taste. Serve with rice or bread. 

Enjoy!

Bella

Marika's Lentil Stew - Marikas linsgryta

MARIKA'S LENTIL STEW
Marikas linsgryta

Make a double batch and pop one in the freezer. Add bell pepper and feta cheese before baking in the oven.

Serves 4

1.2 cup un-boiled red lentils
2 red onions
2 garlic cloves
1 red chili fruit
2 tablespoons olive oil
1.2 cup water
2 tablespoons vegetable fond
2 cans crushed tomatoes, each approx 14 oz
½ teaspoon thyme
1 red bell pepper
5½ oz feta cheese
1 bunch fresh basil
salt, black pepper


Heat the oven to 440F.

Boil the lentils in salted water for about 5 minutes. Drain. Split the chili fruit, remove the seeds and finely chop it. Sauté onion and chili in olive oil over moderate heat until the onion is tender. Add boiled lentils, water, vegetable fond, crushed tomatoes and thyme and boil for 5 minutes. Add 1 teaspoon salt and some black pepper.

Transfer it all to an oven-proof pan. Cut the bell pepper in smaller pieces and put them in the pan. Sprinkle with crumbled feta cheese and bake in the middle of the oven for 10 minutes. Decorate with fresh basil and serve with bread.

Enjoy!

Bella

Easy-Made Vegetable Pan - Snabb grönsakspanna

EASY-MADE VEGETABLE PAN
Snabb grönsakspanna

A lovely accompaniment with meat or fish or just as it is. You mix it with mushrooms which lend its exquisite taste to an already delicious dish.

Serves 4

4 carrots
2 onions
9 oz frozen broccoli
5.5 to 7 oz fresh mushrooms or
corresponding amount of canned mushrooms
2 tablespoons butter or margarine
1 teaspoon salt
½ teaspoon paprika
0.4 cup water
4½ oz frozen green peas


Rinse and peel the carrots, then cut in slices. Peel and slice the onions. Lightly thaw the broccoli så that you can split it in florets. Trim and slice the fresh mushrooms, drain the canned if you use that, and save the liquid for diluting the pan.

Heat up the fat in a small, shallow saucepan or pot. Start by sautéeing the onions, then add carrots and let them sizzle for a while, and last add the mushrooms. Flavor and dilute with water or liquid from the canned mushrooms. Bring to a boil and then simmer slowly on low heat for about 10 minutes.

Add broccoli and simmer it all for about 5 minutes or until the vegetables are as tender as you want them - they should be al dente but not hard. If needed, dilute with just a little water while cooking. Add green peas and bring it all to a boil, then serve straight away.

Enjoy!

Bella

Italian Liver Stew - Italiensk levergryta

ITALIAN LIVER STEW
Italiensk levergryta

The Italians are true masters of cooking. It's fun to let yourself be inspired by them. Make this liver stew, it's delicious and a bit different.

Serves 4

1 lb beef or lamb's liver
some milk or water
2 tablespoons butter or margarine
1½ teaspoon salt
some white pepper
2 to 3 carrots
2 green bell peppers
1 to 2 leeks
1 crushed garlic clove
some sage
0.8 cup white wine, water or bouillon


Soak the liver for an hour or so in milk or water. Take it up and wipe it well. Trim well from sinews and other stuff, then cut in even slices. Melt the fat. Dip the liver slices in the fat and quickly brown them on both sides in a hot frying pan. Flavor with salt and pepper and take it up.

Rinse and trim the vegetables. Cut the carrots in very thin slices. Shred the bell pepper and cut the leek in rings. Alternate carrots, bell pepper, leek and garlic in a pot and flavor with sage and some salt and pepper. Pour wine, water or bouillon in the pot and simmer for about 10 minutes. Dilute with more water if needed. Add the liver and heat it all through.

Serve with boiled rice and boiled vegetables of your choice. 

Enjoy!

Bella

Marinated Liver - Marinerad lever

MARINATED LIVER
Marinerad lever

Marinating the liver gives it good taste and nice texture. Never fry liver for too long - it should be light pink inside.

Serves 4 to 5

1 1/3 lb calf's liver
3 tablespoons flour
2 tablespoons butter or margarine

Marinade:
5 tablespoons neutral oil
5 tablespoons lemon juice
1½ teaspoons salt
1 teaspoon white pepper
1 to 2 tablespoon chili sauce
1 small, finely chopped onion


Mix the ingredients for the marinade. Put the liver in milk for an hour or two, remove all sinews and junk and slice it. Put the liver slices in the marinade and leave them in for about 1 hour. Turn them a few times while marinating.

Take up the liver and drain it. Turn the slices over in flour. Brown the fat in a frying pan, put in the liver and fry for 2 to 3 minutes on each side. Don't fry for too long.

Serve with fried potatoes sprinkled with chopped parsley, grated fresh horseradish and an apple-carrot salad (simply grated carrots and apples mixed together).

Enjoy!

Bella

Almond-Baked Raspberries - Mandelgratinerade hallon

ALMOND-BAKED RASPBERRIES
Mandelgratinerade hallon

Super quick dessert with sweet raspberries under a tart cover.

Serves 4

14 oz frozen raspberries
0.4 cup Kesella Vanilla (or Greek or Turkish
thick vanilla yogurt)
0.4 cup crème fraîche or sour cream
0.4 cup flaked Almonds


Heat the oven to 480F.

Put the berries in 4 oven-proof serving bowls or in an oven-proof larger bowl. Mix Kesella with crème fraîche and spread this on top of the berries. Sprinkle with flaked almonds and bake in the upper part of the oven for about 10 minutes.

Enjoy!

Bella

Sandra's Pan from the Woods - Sandras skogspanna

SANDRA'S PAN FROM THE WOODS
Sandras skogspanna

This is a recipe that my friend Sandra often makes when she's having people over for dinner. It's a really hearty stew with fillet of pork and mushrooms.

Serves 4

1 1/3 lbs fillet of pork
2 onions
7 oz fresh mushrooms of your choice
butter or margarine
½ tablespoon Chinese soy sauce
½ teaspoon black pepper
1½ tablespoon concentrated meat and wine fond
1.6 cup cream, 15% fat or the like
2 tablespoons lingonberry or cranberry jam
fresh thyme


Cut the meat in approx ½ inch thick slices. Peel and roughly chop the onions and cut the mushrooms in pieces. Brown the meat in some fat in a frying pan, then take it up. Fry the mushrooms in the pan and make sure all the liquid comes out. Add the onions and sauté for a few minutes. Put back the meat and flavor with soy sauces and pepper. Add fond and cream och boil it together for about 5 minutes, uncovered. Stir in the jam and sprinkle with thyme.

Serve with boiled potatoes or rice and a salad.

Enjoy!

Bella

Meatball Stew - Köttbullsgryta

MEATBALL STEW
Köttbullsgryta

Green peas, carrots, leek and meatballs are gathered into one lovely stew. You can either cook it in the oven or on the stovetop. Lasting and good food for all ages.

Serves 4

14 oz ground meat (50/50 beef/pork)
2 boiled, cold potatoes
1 teaspoon salt
some allspice or white pepper
1 tablespoon grated onion
0.4 cup milk
1 egg

2 tablespoons butter or margarine

6 small carrots
1 leek
2 celery stems
approx 9 oz frozen green peas or beans
0.4 cup water
some salt


Start with trimming the vegetables. Rinse and scrape or peel the carrots. Cut them in pieces. Rinse and finely shred leek and celery. Put all the veggies in a greased, oven-proof pan, pour on water and salt and cook at 350F for about 10 minutes.

Meanwhile, make the meatballs. Grate the boiled potatoes. Mix potatoes, salt, pepper and onions in the ground meat and add milk and egg. Work until smooth and shape the mixture into meatballs. Brown them in fat in a frying pan.

Transfer the meatballs to the pan with the veggies and cook it all in the oven at 350F for about 15 minutes or until all veggies are tender and the meatballs are done.

Serve straight from the pan with boiled potatoes, salad and bread.

Enjoy!

Bella

Red Pork Stew - Röd gryta med griskött

RED PORK STEW
Röd gryta med griskött

This is a fantastic stew made from pork shoulder, which first marinates in a mix of orange and lemon juice plus spices. This dish is excellent for a dinner party, not very expensive and very easy to make.

Serves 6

Approx 1.1 lb boneless shoulder of pork
juice from 2 oranges
juice from 1 lemon
1 teaspoon dried basil
1 teaspoon dried oregano
some white pepper
2 tablespoons butter or margarine
1 can whole tomatoes, approx 14 oz
1 bay leaf
½ teaspoon salt
1 tablespoon Maizena or potato starch
chopped parsley
shredded orange peel


Trim the meat and cut in even-sized slices. Put them in a bowl. Mix orange and lemon juice with spices and pour this over the meat. Store cold for at least 6 hours, preferably longer. Turn the meat over occasionally.

Take up the meat and wipe it off. Brown the fat in a frying pan and brown the meat well on both sides. Put them in a pot and pour the marinade in. 

Whisk out the pan with the juice from the canned tomatoes. Boil together slightly and pour it over the meat in the pot, together with the tomatoes. Add bay leaf and salt and continue cooking on low heat, covered, for about 15 minutes or until tender to the touch.

Stir the flour i some cold water and stir the thickening into the pot. Bring to simmering point. Sprinkle with chopped parsley and shredded orange peel and serve straight from the pot with rice or potatoes and a salad.

Enjoy!

Bella