500 gr Lamb
½ spoon cumin
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..
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.
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
2 parsley roots
1 medium sized celery root
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.
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
3 cups diced /sliced carrots
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.
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
Herbs: I use dry tomatoes, thyme, and garlic
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.
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.
500 gr Salmon
1 cup decided carrots
1 spoon dill
1 teaspoon Locust bean gum
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.
1 kg potatoes
1 spoon dill
1 spoon marjoram
Few slices of salted ham
1 cup of milk
3 table spoons butter
1. Preheat the oven to 220 degrees c. Wash the cauliflower, peel the potatoes, diced the vegetables and have in a stockpot. Cover with water (not too much water) and bring it to a boil, add the marjoram and let it simmer for 25 minutes.
2. Slice the ham in pieces and have on a baking sheet and let it bake for 30 minutes, it should be crispy!
3. When the vegetables are fork – tender, add milk and butter puree until smooth. Let it simmer few more minutes before serving. Add the ham on top and enjoy!
Blend all the dry ingredients together and turn the fillets first in the seeds and herbs, then in the egg and then back in the herbs again. Fry in a pan in olive oil, fresh salad with feta cheese is excellent beside it! Enjoy!