Chow Mein

Serves 4
1 tbls vegetable oil
500g lean beef mince
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tblsp curry powder
1 large carrot (180g), chopped finely
2 trimmed celery stalks (200g), sliced thinly
150g mushrooms, sliced thinly
300ml chicken stock
4 tblsp soy sauce
egg nudles for four, boiled according to package
60 g frozen peas
55g frozen green beans, sliced
½ small chinese cabbage (400g), shredded coarsely

1. Heat oil in a wok or large frying pan; stir fry mince, onion and garlic until mince is browned. Add curry powder; stir fry about 1 minutes or until fragrant. Add carrot, celery and mushrooms; stir fry untill vegetables soften.
2. Add stock, soy sauce and noodles; stir fry gently until combined; bring to a boil. Add peas, beans and cabbage, reduce heat; simmer, uncovered, tossing occasionally for about 5 minutes or untill vegetables are just soft.

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