Lamb burger with cheddar

Lamb burger with cheddar

500 gr Lamb
½ spoon cumin
½ egg
Dill
Cheddar
Sweet potatoes
Yoghurt
Dijon
 

To this recipe I use the traditional spices, it remind me of Christmas.. standing in the kitchen with my grandmother. It so fascinating how our memories can be triggered just by smell.. or music..

  1. Preheat the oven to 220 degrees c. Blend meat with cumin and egg, and make two burgers. Have on the roast and let it grill in the oven for approximately 35 minutes.  When the burgers are ready take them out have some (a lot) cheddar on, set up the heat and let it grill for 2 minutes.
  2. Serve with potatoes and Dijon dressing.
  3. Recipe for Dijon dressing:

http://esthershealthyliving.com/2012/10/20/dijon-dressing/

Recipe for sweet potato, to this I only use dill.

http://esthershealthyliving.com/2012/09/10/oven-baked-sweet-potato-fries-with-herbs/

Chicken soup

I have been sick with the flu for two weeks, so as my grandmother use to do I made chicken soup.

1 medium sized chicken
1 kg carrots
5 potatoes
2 parsnips
2 parsley roots
1 medium sized celery root
Fresh dill
Fresh parsley
1 Leek
Salt

1.Have the chicken into a stockpot, bring to a boil and let it simmer on a low heat for approximately 30 minutes, until it’s tender. Take out the chicken when it is ready and remove the bones and chop the chicken in small pieces
2.Clean, peal and chop the vegetables, have it in the stockpot with the chicken stock and let it simmer for 20 minutes, add the chicken, chop parsley and dill before serving. Serve with yoghurt.

Chicken livers with carrots

Very healthy and very tasty, the taste is so different from other types of meat, either you love it or hate it.

You need for two:

500 gr Chicken livers
Salad
3 cups diced /sliced carrots
Unsalted butter
Thyme
Salt

1.Have the chicken livers in a steamer, have the thyme over the hearts, have the lid on and steam for about 30 or 40 minutes.
2.Boil the carrots until they are tender approximately 15 minutes. Before serving the blend big spoon of unsalted butter into the carrots.
3.Taste with salt before serving.

Steamed duck hearts

Well, this dish is lovely and I should actually make something with duck hearts on Valentine!! One dinner can say more than thousand words! It can be romantic, in a different kind of way.

You need for two:

500 gr duck hearts
Salad
Avocado
Feta cheese
Sweet potato
Dijon dressing
Herbs: I use dry tomatoes, thyme, and garlic
Salt

1.Preheat the oven to 220 degrees C. Peel the potatoes, slice them and have them on a pan with baking paper, have some Extra Virgin Olive Oil on. Let it bake for 30 minutes
2.Have the duck hearts in a steamer, have the herbs over the hearts, have the lid on and steam for about 30 or 40 minutes. If you are unsure take one of the hearts out after 30 minutes and cut it in half to see if it is done.
3.Make salad: Mix: Salad, Feta, Avocado
4.Serve with Dijon dressing, and salad, I also have some Norwegian flatbread on side.

Recipe for Dijon dressing you can find in my previous post.

Spicy sausage salad

When you have little time after work, this is an excellent dinner. I love sausages with herbs and spices, some salad and your dinner is ready in 10 minutes.

Sausages
Salad
Cucumber
Herbs
Tomatoes

1. have the sausages in a steamer for 10 minutes. Mix salad, cucumber, tomatoes and herbs together, add sausages and Dijon dressing. Voila!

Dijon Dressing;http://esthershealthyliving.com/2012/10/20/dijon-dressing/

Crispy chicken


This chicken is crispy and juicy!

Chicken
1 cup Chanterelles
Thyme
Salt
Olive oils

1.Preheat oven to 425 degrees F. Rinse chicken inside and out under cold running water and dry chicken with paper towels. Season chicken inside and out with salt and pepper, stuff the chicken with thyme and chanterelles and have the olive oil over the chicken. Place it in a roasting pan.
2.Roast until chicken is golden brown, approx. 1. 5 – 2 hours. In order to get the chicken crispy I take it out after 30 minutes and use the juices from chicken from the pan to pour over the chicken, use a tablespoon. I repeat it every 15 minutes until the chicken is done.

Brosme cakes

 

Brosme is not a nice looking fish, however it is very tasty!

You need

500gr Brosme fillets
1 cup heavy cream
Dill
Salt

  • Have the ingredients in food processor and pulse everything into a paste.
  • Have water in a casserole and bring it to a boil. Make the cakes with a tablespoon, lay them gently in the water and let it simmer for approximately 10 minutes.
  • Serve it with greek yoghurt, soya sauce, and salad.

Oven grilled haddock with walnuts and almonds

Very delicious, grilled almonds and walnuts taste very well with the haddock. You can be more creative with the side dish!

You need.

500g haddock fillet
2 cups mushrooms
½ cup walnuts
2 tablespoons sesame seeds
½ almonds
Parsley
Salt
2 tablespoons Extra Virgin Olive oil

  1. Preheat the oven to 230 degrees C. Pulse separately the mushrooms, almonds and walnuts. Combine the ingredients together and add olive oil, salt and parsley. Have the paste on the haddock fillets
  2. Grill the fillets on well-greased gridiron (use olive oil or butter) for about 20 minutes.  Serve  with cucumber and salad.

Salmon cakes with carrots

Just a new version of the previous dish.

You need:

Salmon cakes:
500 gr Salmon
1 cup decided carrots
1 spoon dill
1teaspoon salt
1 teaspoon Locust bean gum

Side salad:
Iceberg lettuce
1 avocado
1 tablespoon ginger oil

1. Dice and cook carrots in a small amount of water until they are tender. Pulse the salmon and combine with carrots, dill, salt, and locust bean gum. Make medium sized salmon cakes, it helps to use tablespoon and water. Place the salmon cakes in steamer and steam for 15 minutes.

2. Serve with salad and avocado with ginger oil.

Easy quinoa

I just wanted to use one casserole!

You need for two:

1-cup quinoa

Herbs, you can go for whatever you are in the mood for

Eggs

1. Have 1-cup quinoa, 2 cups water in the stockpot, cover, bring it to a boil and let it simmer for 15 minutes.  After 10 minutes make place with the spoon for the eggs., cover, and let it simmer on very low heat for 10 more minutes.

Salmon cakes with mushrooms

This is A very light version of salmon; the cakes are very light and theu do not taste oily, different but still very good and healthy!

You need:

500 gr Salmon
1 cup mushrooms
1 spoon dill
1teaspoon salt
1 teaspoon Locust bean gum

Iceberg lettuce
½ cucumber
1 cup low fat yoghurt
1 teaspoon Agave
1 teaspoon white wine vinegar

1. Pulse the mushrooms and have it in a bowl. Pulse the salmon and combine with mushrooms, dill, salt, and locust bean gum. Make medium sized salmon cakes, it helps to use tablespoon and water. Place the salmon cakes in steamer and steam for 15 minutes.

2. Slice the cucumber in thin pieces, combine with yoghurt, vinegar and agave. Serve the salmon cakes with the cucumber and salad.