Butternutsquash Soup with Curry
1 kg Butternut
2 Cloves of Garlic
2 Tbs butter
1 Liter Chicken stock
3 dl Heavy Cream
3 dl Coconut Cream
2 Tbs Garam Masala
2 Tbs Curry powder
1 Tbs grated Lime Peel
Salt & Pepper
Preparation: peel and cut the butternut in pieces, slice the onions and chop the garlic.
Sauté these in butter until nice a golden and then add grated lime, spices and cook for a few more minutes to let the spices infuse in the vegetables. add the stock, cream, and the coconut cream, cook slowly for 30 minutes. Blend the soup with your favorite blender. Finished the soup off with freshly grated black pepper and if needed salt. I like to sprinkle a few roasted pumpkin seeds on mine.
Great soup the the coming cold evenings. Enjoy it with fresh bread and a piece of Gruyere.
1.2 kg Fresh Atlantic Salmon filets with skin
2 liters water
80 ml (½ cup) white wine vinegar
2 Tbsp salt
5 white peppercorns
5 whole allspice
2 bay leaves
How to: Clean the salmon filets and remove any remaining bones with tweezers. Cut the salmon into six equally large pieces and place them in a baking dish or pan with high edges, about a centimeter (½ in) apart. Sprinkle a little salt over them.
Clean and cut the vegetables into slices. Place all fish stock ingredients in a saucepan and boil for 10 minutes. Pour the boiling marinade over the salmon, covering the fish under at least 1 cm (½ in). Then cover the baking dish with plastic film or wax paper and let it stand and slowly cool for 2 hours.
400g crème fraiche
2 tbs dijon mustard
1 bunch of flat leaves parsley
1 bunch of dill
1 bunch of chives
10 leaves of basilikum
Tsp of lemon juice
salt, white pepper
How to: Simple. Just blend with food processor.
Lime pickled Cucumber
juice from 4 limes
1 Tsp sugar
1 Thinly sliced chilli
How to: simple.slice cucumber thinly and marinate for 1 hour.
Serve this wonderful dish with freshly cooked new potatoes (add a few dill stalks when cooking)
Cut the avocado in 2 pieces. Season with fresh lime, sea salt and your best olive oil. Grill them on a hot grill. Serve a half avocado per plate and spoon the salsa over. Garnish with Basilikun leaves. Enjoy warm. The recipe for the salsa you will find on my past pages. Tip: add a little more balsamico to the salsa for a balance between the acidity and sweetness.
4 slices of white bread
400 g peeled shrimps (prawns)
4 tbs mayonnaise
1 tbs Dijon mustard
4 Tsp whitefish roe
bunch of fresh dill
Freshly ground blackpeppar & sea salt to taste
Chop the shrimps(keep a few to garnish with) quite course, mix with mayo, Dijon, generous of finely chopped dill, Tsp of lemon juice, dash of tabasco and salt & pepper. Saute the bread slices until golden, drain on paper and then move to plates. Divide to mix between them (if too much simply eat it) and garnish with a generous amount of whitefish roe, a couple of shrimps, a lemon wedge and a sprig of dill.
I have to warn you. They will come back for more!
500 g (18 oz) ground (minced) beef/pork mixture
250 ml (1¼ cup) milk
75 g (¾ cup) white breadcrumbs
1 onion 1 pressed clove of garlic
sea salt & freshly ground blackpepper
Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little soya sauce if the mixture feels too firm. Check the taste by test-frying one meatball. Use the best tool in the kitchen to roll them, your hands! Place on water-rinsed plates. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. Shake the frying pan often. Serve with potato purée or boiled potatoes and raw stirred lingonberries.