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