Chili-Marinated Drumsticks with Parmesan Potatoes - Chilimarinerade kycklingben med parmesanpotatis

CHILI-MARINATED DRUMSTICKS

WITH PARMESAN POTATOES

Chilimarinerade kycklingben med parmesanpotatis

You can make the dip sauce in advance and store cool until serving.

Serves 4

1 lb 15 oz chicken drumsticks

1 lb 15 oz boiled new potatoes

10.6 oz cherry tomatoes,

different colors

2 tablespoons olive oil

1 teaspoon salt

some black pepper

2 tablespoons finely chopped parsley

0.6 cup grated Parmesan cheese

Marinade:

0.2 cup sweet chili sauce

0.2 cup chili sauce

3 tablespoons rapeseed oil

1½ tablespoons Chinese soy sauce

Bean dip:

1.7 oz butter

1 can beans, Cannellini type, 

approx 14 oz

approx 2 tablespoons creme fraiche

3 tablespoons finely chopped

green herbs of your choice

2 tablespoons grated Parmesan cheese

2 teaspoons fresh lemon juice

1 teaspoon salt

some black pepper

Topping:

5.3 oz sugarsnaps

Decoration:

lemon zest

green herbs

Preheat oven to 392F.

Trim the drumsticks. Mix the ingredients for the marinade and leave the drumsticks in for at least 30 minutes. Take them up and drain. Place the drumsticks in a paper-lined roasting pan and cook in the lower part of the oven for about 25 minutes. Take them out.

Spread out the potatoes between the drumsticks in the pan and lightly crush each with a fork. Spread out the tomatoes. Drizzle with oil and add salt and pepper. Chop the parsley and sprinkle it over the surface together with grated cheese. Continue cooking just below the middle of the oven for 10 to 15 minutes.

Bean dip:

Brown the butter by melting it in a saucepan over medium heat until light Brown. Remove from heat, set aside and cool slightly. Rinse the beans carefully and drain. Mix until smooth together with creme fraiche and herbs. Gently add the butter in a fine stream while mixing continuously. Only use the clear butter. Add Parmesan, lemon juice, salt and pepper.

Trim the sugarsnaps and boil in lightly salted water. Pour off the water, take out the roasting pan and top with the boiled sugarsnaps. Decorate with lemon zest and herbs and serve with the bean dip.

Enjoy!

Bella

Carrot Soup with Curry and Coconut - Morotssoppa med curry och kokos

CARROT SOUP WITH CURRY AND COCONUT

Morotssoppa med curry och kokos

Serves 4

4 carrots

0.8 cup water

1.6 cup coconut milk

1.1 lb carrot juice (sorry for strange 

measurement)

1 teaspoon honey

1 tablespoon tomato paste

1 teaspoon sambal oelek

1 tablespoon red curry paste

1 teaspoon salt

1 vegetable bouillon cube

3½ oz chopped cashews

Parsley creme:

0.8 cup creme fraiche

1 crushed garlic clove

0.4 cup chopped parsley

Peel and thinly slice the carrots. Boil until tender in water and half of the coconut milk. Mix them with the liquid until smooth and blend in the other ingredients, except for cashews, in the soup. Bring to a boil and flavor to taste with salt and pepper.

Make the parsley creme. Serve the soup with the creme and sprinkle with chopped cashews.

Enjoy!

Bella

Chicken in the Oven with Parmesan Sauce - Ugnsstekt kyckling med parmesansås

CHICKEN IN THE OVEN WITH PARMESAN SAUCE

Ugnsstekt kyckling med parmesansås

This chicken is cooked in the oven with lots of vegetables and is served with a fantastic Parmesan sauce.

Serves 4

1.1 lb potatoes

2 red onions

3 bell peppers, different colors

1 oz salami in small slices

0.4 cup mixed olives

1 can artichoke hearts

3.3 lbs chicken drumsticks

2 tablespoons olive oil

2 teaspoons dried rosemary

salt, pepper

arugula

Parmesan sauce:

0.8 cup creme fraiche

1 garlic clove, peeled and grated

0.4 cup grated Parmesan cheese

salt, black pepper

Preheat oven to 437F.

Scrub and slice the potatoes. Peel the onions and cut in wedges. Split, trim and cut the bell peppers in large pieces. Mix potatoes, onions, salami and olives and spread out in a baking paper-lined roasting pan.

Split the artichoke hearts  in the middle and put them in the pan. Distribute the drumsticks among the vegetables, drizzle with oil and flavor with rosemary, salt and pepper. Cook in the oven for about 40 minutes. Make sure the chicken is cooked through.

Sprinkle with arugula and serve with the sauce (see below).

Parmesan sauce:

Bring creme fraiche and garlic to a boil. Stir in the Parmesan and flavor to taste with salt and pepper.

Enjoy!

Bella

Grilled Entrecôte and Vegetables with Tomato Sauce - Grillad entrecôte och grönsaker med tomatsås

GRILLED ENTRECÔTE AND VEGETABLES

WITH TOMATO SAUCE

Grillad entrecôte med tomatsås

Serves 4

2 to 4 slices beef, e.g. entrecôte,

approx ½ inch thick

salt

Tomato sauce:

1 onion

1 garlic clove

2 tablespoons olive oil

1.1 lb crushed tomatoes

basil leaves

salt, pepper

a pinch of sugar

Grilled vegetables:

1 lb 10 oz sweet potatoes

1 squash

2 red onions

2 limes

1.7 oz mixed lettuce leaves

Dressing:

1 tablespoon white wine vinegar

0.2 cup rapeseed oil

grated zest from ½ lemon

1 tablespoon honey

salt, pepper

Tomato sauce:

Peel and chop onion and garlic. Sauté all onion in oil in a saucepan without coloring. Add tomatoes, shredded basil, salt, pepper and sugar. Simmer for 20 minutes, then mix the sauce until almost smooth and flavor to taste.

Grilled vegetables:

Peel and slice the sweet potatoes approx 1/4 inch thick. Cut the squash in rough sticks. Split the onions but leave them un-peeled. Split the lime. Grill all the vegetables until tender and slightly colored. Also grill the cut side of the lime.

Cut the sweet potatoes and now peel the onions. Sprinkle with the lettuce leaves. Blend the dressing together and drizzle it over the vegetables.

Flavor the meat with salt and pepper and grill for about 3 minutes on each side. Allow the meat to rest a few minutes before slicing. Serve with grilled vegetables and tomato sauce.

Enjoy!

Bella

Falu Sausage and Vegetable Pan with Eggs - Falukorvs- och grönsakspanna med ägg

FALU SAUSAGE AND VEGETABLE PAN WITH EGGS

Falukorvs- och grönsakspanna med ägg

Serves 4

1 onion

2 garlic cloves

10.6 oz Falu sausage or substitution

1 red bell pepper

½ squash

butter for frying

1½ teaspoon whole caraway seeds

1 pack crushed tomatoes, approx 1 lb

2 teaspoons paprika

1 chicken bouillon cube

some tabasco

salt

4 eggs

Decoration:

paprika

chopped parsley

Peel and chop onion and garlic. Finely dice sausage, bell pepper and squash. Sauté onion, garlic, sausage, bell pepper and squash in a frying pan with butter. Add paprika and caraway towards the end. Add crushed tomatoes and bouillon cube, put a lid half on and boil for about 15 minutes. Flavor to taste with tabasco and salt.

Make hollows in the vegetable mix and break an egg into each. Put the lid on and let the eggs set over low heat for about 5 minutes. Without a lid on the eggs look nicer, but it takes longer to make them set. Sift with some paprika and sprinkle with parsley.

Enjoy!

Bella

Creamy Summer Cabbage - Gräddsvängd sommarkål

CREAMY SUMMER CABBAGE

Gräddsvängd sommarkål

Serves 4

1 head fresh cabbage,

1.1 to 1 lb 5 oz (here, we

call it "summer cabbage")

boiling water + 1 teaspoon salt

3 tablespoons heavy cream

2 tablespoon finely chopped

chives or parsley

7 oz sliced smoked ham

2.2 lbs new potatoes

Split the cabbage in 6 pieces. Place them tightly in a saucepan and pour on the boiling water. Add salt and boil for 3 to 4 minutes until the cabbage is barely tender to the touch. Drain well. Spoon the cream on the cabbage and add the chopped green. Shake around.

Serve immediately with smoked ham and boiled new potatoes. Delicious summery food!

Enjoy!

Bella

Cheese and Mushroom-Baked Cauliflower - Ost och svampgratinerad blomkål

CHEESE AND MUSHROOM-BAKED CAULIFLOWER

Ost- och svampgratinerad blomkål

Serves 4

1 head of cauliflower, approx 1 lb 8 oz,

or 2 smaller heads

2.8 cups fresh chantarelles

1 onion

5 oz streaky bacon, sliced

butter

0.8 cup grated cheese

Gratin sauce:

1.7 oz butter

3 tablespoon sifted spelt wheat flour

2 cups regular milk

some grated nutmeg if you like that

salt, pepper

Preheat oven to 437F.

Gratin sauce:

Melt the butter. Stir in the flour and dilute with milk. Simmer slowly for about 5 minutes. Flavor with nutmeg, salt and pepper.

Trim the cauliflower. Boil the whole head until barely tender in lightly salted water for 6 to 8 minutes. Trim the chantarelles and cut in pieces. Peel and chop the onion. Shred the bacon. Fry chantarelles and onions in butter and add the bacon. Increase the heat and brown until crisp. Flavor lightly with salt and pepper. 

Place the cauliflower in an oven-proof pan, pour on the sauce and sprinkle the chantarelle-bacon mix around the cauliflower. Sprinkle with cheese and bake in the middle of the oven for 20 to 25 minutes.

Enjoy!

Bella

Broccoli Patties with Potatoes and Bacon - Broccolibiffar med potatis och knaprigt bacon

BROCCOLI PATTIES WITH POTATOES AND BACON

Broccolibiffar med potatis och knaprigt bacon

Serves 4

14 oz frozen, thawed broccoli

3 boiled potatoes, cold or hot

2 eggs

0.4 cup flour

1 garlic clove

0.6 cup strong grated cheese

salt, pepper

1 tablespoon oil

For serving:

approx 10 oz streaky bacon, diced

lingonberry jam

Finely chop the broccoli and squeeze out the liquid, then place in a bowl. Add potatoes and mash together with the broccoli (use a fork). Add eggs, flour, crushed garlic and grated cheese and blend well to a smooth mixture. Add more flour if necessary. Flavor to taste with salt and pepper.

Shape this mixture to even-sized patties. Heat up a frying pan with lots of oil. Fry the patties for 3 to 4 minutes on each side until nicely golden. Fry the bacon until crisp and drain on paper towels.

Serve the warm patties with crisp bacon and lingonberry jam.

Enjoy!

Bella

Easy-Made Sausage Potato Pan - Lättlagad korvlåda med potatis

EASY-MADE SAUSAGE POTATO PAN

Lättlagad korvlåda med potatis

Serves 4

10.6 oz hot spicy sausages,

e.g. chorizo, kabanossen

7 oz boiled potatoes, 4 - 5

1 large tomato

1 onion

1 garlic clove

1 bell pepper

0.4 cup regular milk

5 eggs

0.8 cup strong, grated

cheese

salt, pepper

3 tablespoons oil for frying

½ teaspoon strong, smoked

paprika , e.g. pimentón de la vera

Decoration and serving:

fresh basil

green salad

Cut the sausages in 3/4 inch slices. Slice potatoes and tomatoes. Peel and finely slice onion and garlic, trim and roughly chop the bell pepper. Beat milk and eggs together, add cheese and flavor to taste with salt and pepper.

Heat the oil in a large frying pan. Fry the sausages until crisp and transfer to a greased, oven-proof pan. Fry potatoes and vegetables separately in the same pan and mix them with the sausages in the pan. Flavor with paprika, salt and pepper and blend well.

Pour the egg mixture over it all and bake in the middle of the oven at 392F for about 20 minutes until nicely colored. Decorate with fresh basil and serve with a green salad.

Enjoy!

Bella

Chicken with Pepper Sauce and Filled Tomatoes - Kyckling med pepparsås och fyllda tomater

CHICKEN WITH PEPPER SAUCE AND

FILLED TOMATOES

Kyckling med pepparsås och fyllda tomater

Serves 4

1 lb 5 oz chicken thigh fillets

salt, black pepper

1 teaspoon butter

0.4 cup water

1 chicken bouillon cube

0.6 cup cream

2 tablespoon crushed peppercorns,

black, white, rosé and green

1 yellow bell pepper

3½ oz green beans

10 cherry tomatoes

some fresh thyme

1.7 oz arugula, "rocket"

Oven-baked tomatoes:

4 large tomatoes

½ tablespoon olive oil

½ tablespoon balsamic vinegar

salt, black pepper

0.8 cup arugula

3½ oz feta cheese

1 teaspoon honey

3½ oz streaky bacon, diced

Start with the tomatoes. Cut off the tip and scoop out the pulp. Pour on oil and balsamico and sprinkle with salt and pepper. Bake in the oven at 392F for 10 minutes. Chop the arugula and place in a bowl with feta and honey. Heat up a frying pan and brown the bacon for a few minutes. Mix in arugula and feta, spoon the mixture into the tomatoes and bake for another 10 minutes.

Cut the chicken in smaller pieces and flavor with salt and pepper. Heat up a frying pan with butter and brown the chicken on all sides. Pour on water, bouillon and cream and bring to a boil. Add peppercorns and simmer over low heat for 10 minutes.

Cut the bell pepper in pieces and split the green beans. Put all the vegetables in the pot a minute or so before serving. Flavor with salt, pepper and decorate with fresh thyme.

Serve with the baked tomatoes and some arugula on the side.

Enjoy!

Bella

Cauliflower and Broccoli au Gratin with Bacon - Blomkåls- och broccoligratäng med bacon

CAULIFLOWER AND BROCCOLI

AU GRATIN WITH BACON

Blomkåls- och broccoligratäng med bacon

Serves 4

1 broccoli

1 head of cauliflower

2 tomatoes

10 oz streaky bacon, sliced

1 garlic clove

1 teaspoon dried herbs

of your choice

0.8 cup heavy cream

2 teaspoons Maizena

1 tablespoon concentrated

veal fond

salt, pepper

0.8 cup grated cheese

Preheat oven to 437F.

Rinse and split the broccoli and cauliflower into large florets and boil until almost tender in lightly salted water. Drain well and place in a greased, oven-proof pan. Cut the tomatoes in pieces and place them on top. 

Fry the bacon and chopped garlic and then sprinkle on top of the gratin. Flavor with dried herbs. Bring cream, thickening and fond to a boil and flavor with salt and pepper. Pour this in the pan and sprinkle with cheese. Bake for 15 minutes.

Enjoy!

Bella

Beef Stew with Mushrooms - Köttgryta med svamp

BEEF STEW WITH MUSHROOMS

Köttgryta med svamp

Serves 4

1 lb 12 oz beef

salt, black pepper

2 middle-sized onions

1 garlic clove

2 carrots

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon dried thyme

1 bay leaf

1 tablespoon flour

2 tablespoons tomato paste

0.8 cup red wine

0.4 cup water

2 tablespoons concentrated

veal fond

1 tablespoon balsamic vinegar

1 teaspoon cane sugar

Roast vegetables:

2 red onions

2 parsnips

1 butternut squash (pumpkin?)

2 tablespoons olive oil

7 oz mushrooms

2 tablespoons butter

2 tablespoons roughly chopped parsley

The meat should be room-tempered and cut it in smaller pieces and flavor with salt and pepper. Meanwhile, peel onion, garlic and carrots. Slice the onions, finely chop the garlic and cut the carrots in pieces. Heat up a large saucepan and add butter and oil. Brown the meat until nicely colored on both sides. Add onions and garlic and sauté for a couple of minutes until slightly colored. Flavor with thyme and bay leaf and sprinkle with flour. Add tomato paste. Stir occasionally.

Add wine, water, fond, vinegar and sugar. Bring to a boil to make the alcohol disappear. Cover with a lid and simmer slowly for about 1½ hours until the meat is really tender.

Vegetables:

Heat the oven to 392F. Peel onions and parsnips, cut the onion in wedges and cut the parsnip in pieces. Split the squash (pumpkin?) and remove the pips. Peel and cut in pieces. Place the vegetables in a roasting pan and drizzle with oil. Flavor to taste with salt and pepper. Bake the vegetables in the middle of the oven until nicely colored and tender, about 30 to 40 minutes.

Mushrooms:

Trim the mushrooms (preferably chantarelles) and cut the large ones in smaller pieces. Fry in a frying pan without any fat until most of the liquid has steamed off. Add butter towards the end and sauté until the mushrooms are slightly colored. Flavor with some salt and pepper and top with chopped parsley.

Top the stew with the mushrooms and serve with the oven-baked vegetables, bread and boiled potatoes if you wish.

Enjoy!

Bella

Cauliflower Ring with Mushroom Sauce - Blomkålskrans med svampsås

CAULIFLOWER RING WITH MUSHROOM SAUCE

Blomkålskrans med svampsås

Serves approx 4

Approx 1 lb 8 oz cauliflower

lightly salted water

4 eggs

1 cup boiled, regular milk

some salt

some grated nutmeg

(I'm not fond of that myself)

leafy parsley

Mushroom sauce:

7 oz sliced, pre-boiled mushrooms

2½ tablespoons butter or margarine

2 tablespoons flour

1.2 cups regular milk

0.4 cup cream

½ teaspoon salt

Decoration:

parsley

tomato wedges

Split the cauliflower in small florets. Pre-boil them in lightly salted water and drain well.

Grease a baking pan with a hole in the middle, capacity 6 cups, very well. Alternate cauliflower and leavy parsley. Beat together eggs, milk, salt and nutmeg and pour this in the pan. Bake in the lower part of the oven for about 40 minutes or until the ring has set. Leave for a few minutes before unmoulding. Decorate and serve with mushroom sauce, which preferably could be poured in the hole of the cauliflower ring.

Enjoy!

Bella

Ham-Baked Vegetables - Skinkgratinerade grönsaker

HAM-BAKED VEGETABLES

Skinkgratinerade grönsaker

Serves 2

7 oz cauliflower florets

7 oz broccoli florets

water

Sauce:

1 tablespoon butter or margarine

1½ tablespoons flour

0.4 cup water from boiling the vegetables

0.4 cup regular milk

0.2 cup grated cheese

2.6 oz smoked ham, diced

salt, pepper

Preheat oven to 437F.

Place florets in a saucepan and add water enough to barely cover them. Add salt and boil until tender, 5 to 10 minutes. Pour off but reserve the water. Flush them in cold water and drain.

Melt the fat for the sauce and stir in flour. Dilute with 0.4 cup of the water and milk, little by little. Boil the sauce while stirring for 3 to 4 minutes. Remove from heat and stir in cheese and ham. Melt the grated cheese in the sauce and flavor to taste with salt and pepper.

Place the vegetables in a greased, oven-proof dish. Pour the sauce over them and bake in the middle of the oven for about 20 minutes.

Enjoy!

Bella

Fried Falu Sausage with Stewed Vegetables - Stekt falukorv med stuvade grönsaker

FRIED FALU SAUSAGE WITH STEWED VEGETABLES

Stekt falukorv med stuvade grönsaker

Serves 2

10.6 oz frozen vegetable mix

(carrots, green peas, cauliflower)

butter or margarine

1½ tablespoons flour

0.8 cup regular milk

salt, pepper

7 oz Falu sausage or 

suitable equivalent

2 tablespoons chopped parsley

For serving:

boiled potatoes

crispbread

Boil the vegetables until tender in lightly salted water. Drain them. Melt 1 tablespoon butter or margarine in a saucepan, stir in the flour and add milk. Bring to a boil while stirring and simmer for about 5 minutes. Stir the vegetables into the sauce and flavor with salt and pepper.

Slice the sausage and fry in remaining fat in a frying pan. 

Sprinkle the vegetable stew with parsley and serve with (or without) boiled potatoes and crispbread.

Enjoy!

Bella

Crab Mix with Horseradish - Krabbröra med pepparrot

CRAB MIX WITH HORSERADISH

Krabbröra med pepparrot

Serves 2

7 oz surimi sticks, crab flavored

1/4 red onion

1/3 apple

fresh juice from ½ lemon

2 tablespoons sour cream

2 tablespoons mayonnaise

1 tablespoon grated horseradish

1 tablespoon fresh dill, chopped

1/3 fresh red chili fruit

salt, black pepper

For serving:

lettuce

sugarsnaps

celery

1 apple, sliced

dill

Shred the surimi crab sticks. Finely chop red onion and apple and mix it all in a bowl. Add lemon juice, sour cream, mayonnaise, horseradish and dill. Add finely chopped chili fruit and flavor to taste with salt and pepper. 

Serve with lettuce, shredded sugarsnaps, celery stems and sliced apple and decorate with dill sprigs.

Enjoy!

Bella

Tuna Bean Salad with Curry Mayonnaise - Tonfisk- och bönsallad med currymajonnäs

TUNA BEAN SALAD WITH CURRY MAYONNAISE

Tonfisk- och bönsallad med currymajonnäs

Serves 4

7 oz canned tuna in oil

4 eggs

8.8 oz green beans

1 red onion, chopped

0.4 cup black olives

1 head lettuce

½ cucumber, sliced

1 bell pepper, diced

1 can corn, approx 10½ oz

4 radishes

1.7 oz small capers

2 tablespoons chopped chives

Curry mayonnaise:

0.4 cup mayonnaise

2 teaspoons curry

Pour off the oil from the tuna but reserve it. Boil the eggs for 8 minutes, rinse until cold, peel and split them. Boil the beans in lightly salted water, pour off the water and mix them with chopped red onion, olives and the oil from the tuna can. 

Blend together mayonnaise and curry.

Put the lettuce on a serving plate and all other ingredients on top, in groups. Serve with the mayonnaise and sprinkle with chopped chives.

Enjoy!

Bella

Sausage Dish with Mustard Sauce - Korvlåda med senapssås

SAUSAGE DISH WITH MUSTARD SAUCE

Korvlåda med senapssås

Serves 4

4 sausages, preferably different kinds

1.1 lb potatoes

2 carrots

1 red bell pepper

2 red onions

14 oz broccoli

oil for frying

salt, pepper

0.8 cup cream

2 tablespoons coarse French mustard

Decoration:

chopped parsley

Cut sausages, potatoes, carrots, bell pepper, onions and broccoli in smaller pieces. Heat up some oil in a spatious frying pan and fry potatoes and carrots until they start to get tender and take some color. Preheat oven to 437F.

Add bell pepper, onions, broccoli and sausages to the pan and let them fry with potatoes and carrots for a couple of minutes. Flavor with salt and pepper and then transfer it all to an oven-proof pan.

Bring cream and mustard to a boil in a saucepan and flavor with salt and pepper. Pour the sauce over sausage and vegetables and cook in the oven for about 15 minutes. Decorate with some chopped parsley and serve.

Enjoy!

Bella

Rice and Minced Meat - Rispytt med köttfärs

RICE AND MINCED MEAT

Rispytt med köttfärs

Serves 2

½ head of cauliflower

1 onion

1 tablespoon oil

7 oz minced meat (I always use a mix

of pork and beef)

1 red sweet pepper

2 spring onions

2 servings boiled rice

1 tablespoon grated fresh ginger

4 tablespoons teriyaki sauce

salt, pepper

Divide the cauliflower into tiny florets. Peel, split and slice the onion. Sauté cauliflower and onion in oil until tender. Take it up. Fry the minced meat until "crumbly". Split the sweet pepper, remove the seeds and shred it. Slice the spring onions. Stir this into the meat together with rice and cauliflower and flavor with grated ginger, teriyaki sauce, salt and pepper.

Heat through and serve with additional teriyaki sauce on the side.

Enjoy!

Bella

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