LEMON PANNACOTTA..ONE OF MY FAVOURITE DESSERTS.. AND IT'S SUPER EASY TO MAKE! 

SERVE WITH FRESH BERRIES OR A RASPBERRY SAUCE!


MAKES ABOUT 4 BIGGER SERVINGS (6 SMALL ONES)


YOU NEED THIS:

3 GELATINE LEAVES

7,5 DL CREAM (1 DL = 1/2 CUP)

2 LEMONS

2 TEASPOONS VANILLA SUGAR (REPLACE WITH REAL VANILLA OR VANILLA ESSENCE)

1/2 DL OF SUGAR (1/4 CUP)


DO THIS:

1. PUT THE GELATINE LEAVES IN COLD WATER FOR ABOUT 5 MINUTES.

2. ADD THE CREAM TO A SMALL POT, ADD THE SUGAR, VANILLA SUGAR AND LEMON ZEST. LET IT COME TO A BOIL AND THEN REMOVE FROM THE HEAT.

3. SQUEEZE THE GELATINE LEAVES AND ADD THEM TO THE CREAM. STIR UNTIL THE GELATINE HAS MELTED. POUR INTO SMALL BOWLS OR RAMEKINS. LEAVE IN FRIDGE MINIMUM 3 HOURS.

SERVE WITH FRESH BERRIES OR RASPBERRY SAUCE (MIX LEMONS AND ADD SOME SUGAR)

GARNISH WITH MINT!


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ASIAN STYLE ROAST CHICKEN SERVED WITH SESAME MASH AND CUCUMBER SALAD

SERVES 3-4

YOU NEED THIS:

1 WHOLE CHICKEN
ONIONS
GARLIC
CHILI
GINGER
SOYA SAUCE
SPRING ONION

MASH:
8 POTATOES
200 ML CREAM
1 GLOVE OF GARLIC
SESAME SEEDS

CUCUMBER SALAD:
1 CUCUMBER
2 TABLESPOONS SESAME SEEDS
SRING ONION
2 TABLESPOONS OF WHITE WINE VINEGAR
2 TABLESPOONS SUGAR
1 TABLESPOON SOYA
1/2 DL WATER
SALT & PEPPER

SOYA DRESSING:
2 TABLESPOONS SOYA
2 TABLESPOONS BALSAMIC VINEGAR
1 TEASPOON GRATED GINGER
SPRING ONION

DO THIS:

1. Marinade the chicken with salt, pepper, garlic, chili, ginger, oil and SOYA. Stuff the chicken with onion and garlic

2. Put on a baking tray and roast in oven on 250 degrees until the skin has become golden and crispy. Lower the heat to 175 degrees and roast for about an hour (depending on the size)

3. Peel and boil the potatoes for the mash.

4. MASH the potato, add garlic, salt and cream and use a whisk to combine. Roast SESAME SEEDS in a pan until golden and add some
To the mash. (Use the rest for the CUCUMBER)

5. CUCUMBER SALAD: create thin slices of CUCUMBER using a peeler.
Heat up VINEGAR, water, SOYA and sugar until the sugar has dissolved.
Let it cool down and mix with the SESAME
SEEDS. Taste with salt and pepper. Pour over the CUCUMBER.

6. Mix the ingredients to the SOYA dressing. Add the Thinly slices spring onion.

NOW SERVE THE CHICKEN WITH THE CREAMY MASH, SOYA DRESSING AND CUCUMBER SALAD! PSS.. ALSO DELICIOUS WITH NOODLES!
😊


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LOOVELY GRILLED FILLET STEAK WITH HOMEMADE CRISPY RÖSTI, RED WINE SAUCE AND GREEN BEANS...

SERVES 2

YOU NEED THIS:

ABOUT 500 G BEEF FILLET
4 POTATOES
BEANS
RED ONION
SALT & PEPPER
BUTTER
OIL
RED WINE SAUCE (see previous recipes)

JUST DO THIS:

1. Prepare the FILLET. Season with salt & pepper
2. Grate the potatoes. Squeeze out the Water. Add salt and some pepper if you'd like. Shape to round patties. Heat up a pan, add some oil and butter. Fry on a medium heat until golden and crispy.
3. Prepare the beans and cut the onion in pieces, fry in some
Oil. Flavor with salt and pepper.

SERVE + BE HAPPY

🤗



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CREAM CHEESE WITH GARLIC AND HERBS MAKES THIS CHICKEN EXTRA JUICY AND TASTY! SERVE WITH CRISPY POTATO CROQUETTES AND ROCKET...

SERVES 4

YOU NEED THIS:

4 CHICKEN FILLETS
GARLIC CREAM CHEESE
HERBS LIKE PARSLEY AND THYME
CREAM
SALT & PEPPER

LEFT OVER MASH POTATO
OR 4 POTATOES
BUTTER
CREAM OR MILK

ROCKET

DO THIS:

1. Clean the chicken fillets and cut them in half.
2. Chop the chives finely and mix it with the cream cheese. Add the mix in between the chicken fillets. Save some for the sauce.
3. Fry the chicken fillets, for about 5 minutes on each side. Add some salt and pepper.
4. Remove and put on a baking form. Finish off in the oven for a few minutes. (200 degrees)
5. Add some water to the pan you fried the chicken fillets in. Let it reduce a bit, add some cream and the cream cheese. Add some more water if it gets too thick.
6. POTATO CROQUETTES:
Use leftover mash potato or make from scratch. The mash should be firm and cold. Roll to little balls then roll in flour, egg and lastly breadcrumbs. Deep fry until they received colour. Keep warm in oven.

ENJOY! 👻

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SPICY CHICKEN WITH A COCONUT AND CURRY SAUCE SERVED WITH CAULIFLOWER RICE. SIMPLE and DELICIOUS!

SERVES 4

YOU NEED THIS:

3-4 CHICKEN FILLETS
COCONUT MILK (1 CAN)
VEGETABLES OF YOUR CHOICE
1-2 ONIONS
2-3 TEASPOONS OF YELLOW CURRY POWDER
PAPRIKA SPICE
FRESH GINGER
2 CLOVES OF GARLIC
1 CHICKEN STOCK CUBE
CAULIFLOWER HEAD

DO THIS:

1. Cut the chicken fillets within lenght.
2. Mix the spices paprika, curry powder and salt. Add some grated ginger and garlic. Mix the chicken with the spices.
3. Cut the onions and vegetables in pieces.
I used peppers and broccoli. 

4. Heat up a pan and add some oil and butter, fry the chicken and remove from the pan once they received color.

5. Add some more oil to the pan and fry the onions and the vegetables, not too long, we want them to be cooked but crispy.
6. Add about 1 teaspoon of CURRY powder. And some flour. (To make the sauce a bit thicker )
Add the COCONUT milk and the chicken stock cube together with some garlic and ginger and let it come to a simmer.
7. Add some salt if necessary
8. Add some milk if you want more sauce.
9. Grate the CAULIFLOWER and add to a pot. Cover with water and let it come to a boil. It only needs about a minute. Take it off the stove and rinse the water off using a strainer.

SERVE AND ENJOY! 😊

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A DELICIOUS STARTER OR HEALTHY FRESH SUMMER LUNCH OR DINNER...

SERVES 2

YOU NEED THIS:

TROUT/ SALMON
ASPARAGUS
2-4 EGGS
VINEGAR FOR THE WATER

SAUCE:
2 EGG YOLKS
1 TABLESPOON WATER
75 G BUTTER
A SQUEEZE OF LEMON JUICE
SALT

DO THIS:

Put the oven on 200 degrees

1. start with preparing the salmon. Put it on an oiled baking tray. Add salt lemon and butter
2. Bake the salmon in the oven for about 15 minutes (depending on the size of the fish)
3. Heat up a big pot of water for the poaching.
4. Prepare the ASPARAGUS. Remove the woody part by breaking it off
With your hands. Drizzle some olive oil on top and add salt.
5. Start with the sauce. Put the butter in a small pot and melt. In another small pot, add the egg yolks and water and whisk. Heat up the egg yolk mix on a low heat until the mix is thick. Take it off the stove. Dad tje butter slowly while whisking at the same time. Then add salt and lemon.
6. When then water is hot (simmering) add about a table spoon of vinegar and create a twirl using a spoon or something similar. Put the egg in a ramekin or small bowl and pour it gently into the water. The egg floating to the top normally indicates that the egg is done.
7. Grill the asparagus.
8. Assemble your plate with the sauce, ASPARAGUS, salmon and the poached egg.

Also delicious with some potato rösti 😊

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CAULIFLOWER MUFFINS ARE A GREAT REPLACEMENT FOR POTATOES. THIS IS SUPER EASY TO MAKE USING ONLY CAULIFLOWER, EGG AND CHEESE!

MAKES 12 SMALL MUFFINS

YOU NEED THIS:
1/2 CAULIFLOWER HEAD
1-2 EGGS
125 G CHEESE
SALT & PEPPER

DO THIS:

1. Grate the CAULIFLOWER and add it to a bowl.
2. Add the egg. One egg is fine. Two eggs makes it a bit more omelette like but it holds it together more.
3. Grate the cheese and add to the mix. Season with salt and pepper.
4 add this to a buttered muffin pan or a tip is to use MUffin holders to avoid cleaning a dirty pan afterwards. Push the mixture down.
5. BAKE in the oven for about 20 minutes on 225 degrees.

Serve with some steak or chicken and a fresh salad!

🍴🌸

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THE FIRST DISH OF THIS HEALTH WEEK!

SERVES 3-4

YOU NEED THIS:

2-3 AUBERGINES
1 CLOVE OF GARLIC
1 ONION
400 GRAMS CRUSHED TOMATOES
BASIL
1 VEGETABLE STOCK
SALT PEPPER AND SUGAR
PARMA HAM
ROCKET
MOZZARELLA
PARMESAN CHEESE

DO THIS:

1. Cut the AUBERGINES in 0,5 cm pieces. Add salt to them and leave for a while. Take some paper and dry off excess water.
2 put some oil on a baking tray and put the aubergine pieces on the tray and bake for about 10 min in 225 degrees.
3 chop the onion and garlic. Fry the garlic in some oil until shiny. Add the crushed tomatoes, stock, sugar, salt, pepper, garlic and some basil. Let it simmer.
4. Cut the mozzarella in pieces.
5. BUTTER a deep baking tray and layer AUBERGINES, tomato sauce, Parmesan cheese and mozzarella. Finish of with tomato sauce and mozzarella.
6. BAKE in the oven at 225 degrees until the cheese has melted and turned golden.

SERVE WITH THE LOVELY PARMA HAM AND THE FRESH ROCKET! 🍆🙂

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TRY THIS FRESH AND SUPER DELICIOUS DESSERT THIS WEEKEND!
SUPER EASY AND QUICK
TO MAKE!

SERVES 4-6

YOU NEED THIS:

1 LEMON
3 Dl/ 300 ml WHIPPING CREAM
1 1/4 DL/ 125 ML SUGAR
3 EGGYOLKS
3 GELATIN LEAFS

DO THIS:

1. Put the gelatin leaves in cold water
2 separate the egg yolks from the Whites. Add the yolks to a bowl. Add the sugar and whisk until it turns creamy and white.
3. Peel the zest of the lemon and Squeeze the juice out and add it to a small pot. Add the gelatin leaves and heat on the stove on a low heat until the gelatin has melted. Add this mixture to the egg mix together with the lemon zest.
4 whisk the cream and add carefully to the egg mix.
5. Mix well and add to ramekins/ small bowls. Refrigerate for at least an hour before serving!
Serve with some berries or just the way it is! Perfect after a heavy meal 😋

YUM! HAVE A GREAT WEEKEND! 🌸☀️🍦🍭🍺🍹🍧🍥

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I got the inspiration for this dish from
My cousin Sandra that served me this for lunch ones and I have made it many times since and is one of my favorites! Delicious salmon pieces with salty crispy bacon and lemon and pepper...Serve with some rocket, basil and shavings of Parmesan cheese! 😋

SERVES 4

YOU NEED THIS:

SALMON
BACON
ONE YELLOW ONION
CREAM
CREME FRAICHE
LEMON PEPPER SPICE
BUTTER
TAGLIATELLE

DO THIS:

1. Heat up some water for the pasta.
2. Chop the bacon and fry in a pan. Add some butter and add the chopped onion and fry on a medium heat.
3. Add the cream and creme fraiche. Add the lemon spice and salt.
4 cook the tagliatelle until al dente.
5. Cut the salmon in pieces. Add to the sauce just before serving. Just need about 1-2 minutes.
6. Mix the tagliatelle with the sauce and garnish with rocket. Grate some Parmesan cheese on top if you like.

Enjoy 🙂



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