Tenderloin in a Creamy Mustard and Terragon Sauce

Serves 4
2 pork tenderloins
flour
salt, pepper
3 medium onions cut in rings
oil
2 tblsp white wine vinegar
1 dl stock
2 tsp french dijon mustard
dried terragon
2-300ml cream

1. cut the tenderloins into thick slices. Use your hand to squash them flat.
   put flour, salt and pepper in a deep plate. Mix it and flip the tenderloin slices in the flour.
2. Brown the meat on both sides in a pan with oil. Then take them out of the pan and fry the onion rings till clear and tender.
3. Add white wine vinegar, mustard, stock, terragon and cream. Mix well and then put the meat back in the pan.
4. Let the dish cook at low heat for about 15 minutes.
   

Serve with potatoes or rice and with either boiled veggies or a green salad.

Moschari Stifado (Greek Stew)

Serves 6
1½ kilo of beef
1 kilo small onions
1 teacup olive oil (we suggest using a lot less)
1 teacup vinegar
2-3 ripe tomatoes
rosemary
1 bay leaf
2 cloves garlic
salt
pepper corns

1. Wash and strain the meat pieces.
2. Heat the oil in a pot over a medium fire and brown the meat.
3. Add the onions and allow these to sauté for about 5 minutes.
4. Add the vinegar, tomatoes (finely diced), the garlic (crushed), the rosemary, salt, the pepper corns, the bay leaf and an amount of water.
5. Allow the ragout to boil for about two hours, untill it is left in its own sauce (you might need to add more water and vinegar)

Serve hot with mashed potatoes and vegetables

N.B. You can also make this dish with rabbit or chicken

Spinach Lasagna

Serves 4
1 packet of frosen spinach
300 grams of minced beef
2-3 ripe tomatoes
500 grams of pureed tomatoes
lasagna sheets
1 tub of cottage cheese
2½ dl of cream (9%)
mozarella
2 cloves of garlic
1 small onion
herb de provance (or other mixed herbs)
salt, pepper
oil

1. Heat the spinach in a pot and boil it with salt, pepper, cream and 1 clove of pressed garlic.
2. Brown the meat in another pot with a bit of oil. Add chopped onion, 1 clove of pressed garlic, salt, pepper, herb de provance and pureed tomatoes.
3. Grease an ovenproof dish with oil and put a layer of lasagna sheets in the buttom.
4. Spread spinach over them, then add a new layer of lasagna sheets, then tomato sauce + tomato slices, then lasagna sheets, spinach, lasagna sheets and tomato sauce until you are finished with both spinach and sauce. Finish off with a layer of lasagna sheets.
   Spread the cottage cheese on top of the lasagna sheets and then sprinkle moxarella all over the top.
5. Heat the lasagna for 45 minutes at 180 degrees.
   

Serve with garlic bread and salat

Spicy Soup

Serves 4
500 grams of beef mince (low fat)
oil
1 onion
2 green peppers
1 red chili - chopped
2 carrots - grated
1 l beef stock
1 karton of tomato puree (500 grams)
2 tsp paprika
1 tsp oregano
salt, pepper
Extra
creme fraîche

1. Fry the mince in the oil until the meat turns brown.
2. Chop the onion and cut the pepper into little dices. Fry it with the mince for a couple of minutes.
3. Add the other ingredients and let the soup simmer for about ½ an hour.
4. Serve the soup with creme fraîche on top.
   

Serve with flüte or bread

Pork Chops with Curry and Chutney

Serves 4
4 pork chops
1 tblsp olive oil
salt, pepper
1 apple in rings
4 tblsp sweet chutney

Sauce
1 tblsp olive oil
1-2 tblsp curry
2 apples - diced
2 onions - chopped
4-500ml stock
2 tblsp cornstarch
salt, pepper

1. Heat the oil in a pan and brown the pork chops for a couple of minutes on either side.
2. Season with salt and pepper.
3. Take the pork chops of the pan, cut of the fat and put them in an ovenproof dish. Place an apple ring on each pork chop and fill 1 tblsp of chutney in the whole of each apple ring.
4. Now make the sauce by heating the oil in a pot and fry the curry. Add onion and apple and let it simmer for 5 minutes before adding the stock.
5. Let the sauce cook over low heat for 10 minutes before blending it.
6. Heat the sauce again and thicken with cornstarch mixed with water.
7. Season the sauce before pouring it over the pork chops.
8. Heat the dish for 10 minutes in the oven at 225 degrees.
   

Serve with rice and boiled broccoli

Paprika Pot

Serves 4
3/4 - 1 kilo of pork (cubed)
3 big onions
oil
1 tblsp Edelsüss paprika
½ tblsp Rose paprika
2 green peppers
1 can of tomatoes
2 dl stock
1 dl creme fraîche
1 tblsp lemon juice
1 tsp sugar
250 grams mushrooms

1. Brown the meat in a pot with oil.
2. Chop the onion and sauté them.
3. Add salt, pepper and paprika.
4. Cut the green peppers into cubes and add them, the canned tomatoes and the stock.
5. Let the dish simmer for ½-3/4 hour.
6. Season with lemon juice, creme fraîche and sugar.
7. Add the mushrooms and let the dish boil for another 5 minutes.
   

Serve with rice, garlic bread and salat

Paprika Pork Chops

Serves 4
about 500 grams pork chops
4-5 slices of bacon
1 chopped onion
1 tblsp paprika
2dl chicken stock
1 dl tomato puré
1 dl cream (9%)
maizena
salt, pepper

1. Brown the pork chops in a pan with a bit of oil or margarine (3 minutes on either side) and sprinkle them with salt and pepper when you turn them.
2. Turn the oven up to 160 degrees and put the pork chops in an ovenproof dish (cover them with tinfoil) and into the oven.
3. Cut the bacon into smaller pieces and fry them with the chopped onion.
4. Add paprika and stir.
5. Turn the heat down and add stock, tomato puré and cream.
6. Let the sauce simmer for about 5 minutes before thickening it with maizena.
7. Poor the sauce over the pork chops and put them back in the oven for another 20 minutes.
   

Serve with rice and veggies

Chicken in a White Wine, Mustard and Mushroom Sauce

Serves 4
4 chicken fillets
8 shallots
250 grams mushrooms
4 tblsp sweet french mustard
2 dl chicken stock
2½ dl cream (9%)
2 dl whitewine
2½ dl créme fraîche

1. Brown the fillets in a pan and season them with salt and pepper before taking them out the pan.
2. Sauté the onions (which has been cut into quarters) and mushrooms before putteing the fillets back in the pan.
3. Add mustard, wine, stock and cream and let it simmer for about 10 minutes.
4. Add the créme fraîche and let it cook for a couple of minutes.
5. Season with salt, pepper, wine and mustard.
   

Serve with rice and sugar peas

Mousaka

Serves 4
300 grams beef mince
1 big onion
20 grams margarine
1 dl tomato puré
½ tsp salt
1/4 tsp pepper
i tsp oregano
400-500 grams potatoes
1 egg ½ dl milk

1. Peel and chop up the onion.
2. Brown the onion in melted margarine in a pot.
3. Add the meat and brown that as well.
4. Add tomato puré, salt, pepper and oregano and let it simmer for 5 minutes.
5. Peel the potatoes and slice them thinly. Rinse them thoroughly
6. Spread half of the potato slices in the buttom of an ovenproof dish, which has been greased with margarine.
7. Cover the potatoes with the mince mix and cover that with the rest of the potatoes.
8. Mix egg and milk in a bowl and poor it over the dish.
9. Bake the dish in the oven at 200 degrees for about 40 minutes.
   

Serve with a salad

Lebanese meatballs

Serves 3 or 4
759 grams beef mince
1 finely chopped onion
1 tblsp chopped dill
½ tsp ground cardamom
1 tsp ground cumin
2 tblsp olive oil
Youghurt sauce
5 dl of youghurt
1 tblsp maizena
2 tblsp fresh coriander leaves
1 tblsp cumin seeds

1. Mix mince, onion, dill, cardamom and cumin in a bowl and make small meatballs
   heat the oil in a pan and fry the meatballs for 5-10 minutes at high temperature
2. let them drip off on a piece of kitchen roll
3. mix youghurt and maizena with a bit of water and heat it in a pot while stirring.
4. Let the sauce simmer for 5 minutes while stirring
5. Put the meatballs in the sauce abd let it all simmer for another 5 minutes
6. Add coriander leaves and cumin seeds
   

Serve with fresh red onion rings, pitta bread and rice

Juniper Pot

Serves 4
1 kilo pork
50 grams butter
6 Juniper berries
½ tsp rosemary
1/4 litre og cream (9%)
2 dl crème fraîche
1 tsp salt
pepper
a little bit of browning

1. cut the meat into strips and brown it in the melted butter
2. crush the juniper berries and the rosemary and add it to the pot
3. add cream, crème fraîche, salt and pepper and let the dish simmer for about an hour
4. season the dish and add a bit of browning
5. thicken the sauce with maizena
   

Serve with mashed potatoes and vegetables

Hot Chocolate Delight

Serves 4
1/4 cup unsweetened cocoa powder
1/4 cup sugar
½ teaspoon ground cinnamon
1/8 teaspoon salt
½ cup water
3½ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract

1. In a saucepan at moderate heat, cook the cocoa, sugar, ground cinnamon, salt and water for 5 minutes or until mixture is smooth
2. Pour in the milk, reduce heat to low and simmer for 5 minutes or until hot.
3. Now stir in the vanilla and almond extracts
4. Using a hand mixer, whip the hot chocolate until foamy.
   

Serve and enjoy

Gulash

Serves 4
3/4 - 1 kg cubed beef
2 tablsp oil
3 dl chopped onion
1 clove garlic
2-3 tblsp mild paprika
salt, pepper
1½ teaspoon cumin
½ can of tomatoes (or 3-4 fresh ones)
4-5 dl beef stock
1-2 dl creme fraîche

1. Brown the meat and take it out of the pot.
2. Fry the onions til golden and then add crushed garlic, spices, meat, stock and tomatoes.
3. Reduce the heat and let it simmer for 1-1 3/4 hour
4. Add creme fraîche just before serving
   

Serve with mashed potatoes and a salad

Curry Chicken

Serves 4
500grams of chicken - diced
2 apples - peeled and diced
3 carrots - shredded
1 onion - finely cut
½ a can of pineapple - diced
½ L milk
½ L stock
curry - as much as you like
oil
flour

1. Fry the chicken pieces well in a pot with oil. Take the chicken out.
2. Add curry (1-3 tsp depending on how hot you want it) to the pot and stir well, so the curry doesn't burn.
3. Add the apples, carrots and onion and fry for a few minutes.
4. Add 1 tblsp flour and stir well.
5. Add ½ L stock. When it boils add the chicken pieces and the milk.
6. Let it cook at low heat for 20 minutes.
7. Season with salt, pepper and curry.
8. Add the pineapple just before serving the dish.

Serve with rice, bread and some fried coconot flour

Corn Chowder

Serves 4
125 grams of bacon (diced)
½ an onion finely chopped
2 carrots finely diced
2 stalks of celery finely diced
½ a litre of chicken stock
¾ cup of cream
1 cup of corn (frozen)
salt and pepper
Maizena

1. Fry the bacon in a pot.
2. Add the onion, carrot and celery and fry for 2 minutes (add a bit of oil if necessary).
3. Add stock and boil for 5 minutes.
4. Add corn and cream and cook for 10 minutes.
5. Thicken with maizena
6. Season with salt and pepper.
   

Pork in a Curry Abricot Sauce

Serves 6
1 kilo of pork (cubed)
some oil
1 chopped onion
10 ml curry (season it)
30 ml flour
400 ml beef stock
100 grams dried sweet aprikots
50 grams of sultanas
½ a sliced green pepper
salt, pepper
30 ml chutney

1. Heat the oil in a pot and brown the meat.
2. Remove the meat from the pan and sauté the onion.
3. Add curry and flour and stir for about a minute.
4. Add the stock and bring it to boil.
5. Let it simmer for 5 minutes.
6. Add the meat, aprikots, sultanas and green pepper.
7. Season with salt and pepper.

Serve with boiled rice and a salad or fried veggies