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