Swedish Style Fish ´N´ Chips

Swedish Style Fish ´N´ Chips

Ingredients
1kg Potatoes
600g Haddock

250g Cherry Tomatoes

200g Carrots
170g Cornichons

150g Celery

75g Sunflower Sprouts

35g Mixed Salad 

2½ dl Unflavored Yoghurt
1 Egg

Olive Oil
Liquid Honey
Breadcrumbs
Flour
Butter
Salt
Pepper

Course of Action

1. Turn on the oven to 225º Celsius. Cut the potatoes in half, put them on a baking tray and put  2 tbsp of olive oil and a pinch of salt en pepper. Roast in the top of the oven for 25-30 minutes. Stir around every 10 minutes.

2. Salad: Rinse the mixed salad, cut the cherry tomatoes in half. Finely shred the celery. Peel and shred the carrots. Rinse the sunflower sprouts. Cut half of the cornichons in half. Mix everything together in a bowl.

3. Fish:  Whisk 1 egg in one plate and mix 1½dl breadcrumbs, ½ dl flour, a big pinch of salt and pepper in another plate.
Put the haddock in the egg and make sure it has egg all over it. Then turn it over in the breadcrumb mix. Make sure the whole fish is covered.

4. Melt 1 tbsp of butter in a frying pan and fry the fish on medium temperature setting, 3 minutes on each side.

5. Sauce: Chop the rest of the cornichons (85 g) and mix with the yoghurt, ½ tsp liquid honey and a pinch of salt and pepper in a bowl.

Boun Appetit!

Please check out my other blog at http://ethaihandicraft.blogspot.com

Middle Eastern Style Salad with Pork

Middle Eastern Style Salad with Pork

Ingredients
1kg Potatoes

600g Pork

350g Cabbage

75g Feta Cheese

150g Tomatoes

100g Onions

75g Haricot Verts

40g Raisins
½ Pot of Dill
Olive Oil
Butter
Salt
Pepper
Lemon

Course of Action

1. Salad: Boil 1 liter of water in a pot. Cut the cabbage in 3 cm wide strips. Add the cabbage and the haricots verts into the boiling water and boil for 5 minutes. Remove the water. Chop the onion and the dill. Cut the tomatoes into cloves. Mix the vegetables with the crumbled feta cheese and the raisins.

2. Rinse and boil the potatoes.

3. Cut the pork into slices. Spice it up with ½ tsp of salt and a pinch of pepper. Melt 1 tbsp of butter and fry the pork on medium temperature setting for 5 minutes per side. While the pork is in the pan, start making the salad dressing.

4. Dressing: Mix 1 tbsp of olive oil, the juice of 1/4 of a lemon, ½ tsp of cumin, ½ tsp of sugar, a pinch of salt and pepper. Pour it over the salad.

5. Serve the pork and salad with the boiled potatoes.

Boun Appetite!

http://ethaihandicraft.blogspot.com

Tacos Deluxe with Minced Deer

Tacos Deluxe with Minced Deer

Ingredients
500g Minced Deer
2 bags of Nachos
3 Onions
100g of Shredded Cheese
1 Can of Crushed Tomatoes
1 Red Paprika

1 Romaine Lettuce
1 Red Onion
1dl Creme Fraice
3 Cloves of Garlic
Apple Cider Vinegar
Sugar
Chili Powder
Paprika Powder
Cumin
Butter
Salt
Pepper

Course of Action

1. Turn on the oven to 225 degrees Celsius on BBQ setting. Cut the paprika in 1cm cubes. Chop the onions.

2. Taco sauce: Boil the crushed tomatoes, half of the paprika, 2/3 of the onions, 4 tbsp of apple cider vinegar, 1 tbsp of sugar, ½ tsp of salt, 2 tsp of chili powder and 1 crushed clove of garlic in a pot for 7 minutes.

3. Taco spice: Mix 1 tsp of salt, 1½ tsp of chili powder, 1½ tsp of paprika powder, 1 tsp of cumin and a pinch of cayenne pepper in a small bowl.

4. Melt 1 tbsp of butter into a pan, crush 2 cloves of garlic and add the rest of the chopped onions. Fry on medium temperature setting for 5 minutes. Add the minced deer and the taco spice into the pan and fry for an additional 5 minutes. Add ½ dl of water and let it simmer until the liquid has disappeared.

5. Put 2 bags of nachos on a baking tray. Add the minced deer and sprinkle the shredded cheese. Let it bake in the top of the oven for 5 minutes.

6. Chop the romaine lettuce. Finely chop the red onion.

7. Remove the bakin tray from the oven and pour HALF of the taco sauce, the chopped salad, the remaining paprika, the red onions and the crème fraiche.

8. Serve the tacos with the taco sauce.

Boun Appetite!

http://ethaihandicraft.blogspot.com

Giant Chicken Patty with Vegetable Pasta

Giant Chicken Patty with Vegetable Pasta

Ingredients

400g of Tomatoes
400g of Minced Chicken
4 Servings of Pasta
1 Zucchini
1 Lemon
Olive Oil
Garlic
Salt
Pepper
Water
Butter
Breadcrumbs
Parsley

Course of Action

1. Mix ½ dl of breadcrumbs, 1 dl of water, 1 tsp of salt and a pinch of pepper in a big bowl. Add the minced chicken and mix.

2. Cut the tomatoes in cloves and cut the zucchini in 2 cm wide crescents. Put the vegetables in a bowl and add 2tbs of olive oil, 1 crushed clove of garlic a pinch of salt and pepper and mix.

3. Boil 4 servings of pasta.

4. Melt 1 tbsp of butter in a frying pan, add the minced chicken and flatten it until it covers the bottom of the pan. Fry on medium temperature setting for 5-6 min. Turn the patty over using a plate. Add ½ tbsp of butter and fry the patty for 4 more minutes.

5. Gremolata: Finely shred the peel of the lemon. Finely chop half a pot of parsley and 2 cloves of garlic. Mix it in a small bowl.

6.  Season the patty with a little bit of the gremolata and cut the patty into wedges.
Mix the vegetables with the pasta and serve with a side of the remaining gremolata.

Boun Appetite!

View my handicrafts at http://eThaiHandicraft.blogspot.com

Pork Cutlet Italian Style

Pork Cutlet Italian Style

Ingredients

4 servings of Pasta

500g of Pork Chops
3 Carrots (300g)
1 Lemon
½ Zucchini
Rosemary
Sugar
2 Cloves of Garlic

Fennel Seeds
Butter
Salt
Pepper

Course of Action

1 Cut the pork in 2cm wide strips.

2. Crush the fennel seeds and ½ tsp of rosemary with a mortal. Add ½ tbsp of sugar, ½ tbsp of salt, the lemon peel and 2 crushed cloves of garlic, in a big bowl. Add the pork in the bowl and mix it around

3. Boil the pasta.

4. Peel and shred the carrots. Put the carrots in a bowl and squeeze the juice from ½ a lemon

5. Put 1tbsp of butter in a frying pan and fry the pork on medium heat setting for 4-5 minutes. Put the pork in a bowl when its finished and cover it with a a plate.

6. Cut the zucchini in 2cm big cubes. Add some more butter to the pan and fry the zucchini on medium heat setting for 5 minutes.

7. Cut the cherry tomatoes in half and put them into the frying pan for about 1 minute.

8. Mix the fried vegetables, pasta and pork in the bowl and spice it up with some pepper. Serve with the lemony carrots.

Boun Appetite!

http://www.eThaiHandicraft.blogspot.com

Roasted Potatoes with Cottage Cheese Mix

Roasted Potatoes with Cottage Cheese Mix

Ingredients
1kg of Potatoes
500g of Minced Lamb
½ Leek
1 Red Paprika
250g of Cottage Cheese
1dl of crème fraiche
380g of Black Beans

60g of Scallion
1 Galia Melon
125g of Cherry Tomatoes
Olive Oil

½ tbsp of Dijon Mustard
White Wine Vinegar
Salt
Pepper

Course of Action

1.  Turn on the oven to 225 degrees celsius.

2. Rinse and cut the potatoes in half and put them in a deep baking tray. Pour about 2 tbsp of olive oil, a pinch of salt and pepper on the potatoes. Roast it in the middle of the oven for about 30 minutes. Stir it every now and then.

3. Cottage Cheese Mix: Split the leek in half and rince it thoroughly. Chop the leeks and half of the paprika finely. Mix the Cottage Cheese and creme fraiche in a bowl.  Add the vegetables, the dijon mustard, a pinch of salt and pepper.

4. Bean Salad: Mix 4 tbsp of olive oil, 1 tbsp of vinegar, a pinch of salt and pepper in a big bowl.

5. Rinse the beans. Shred the scallion. Cut the other half of the paprika. Cut the melon in the middle, remove the seeds and seed house, remove the peel and cut it into small pieces. Cut the cherry tomatoes in half, mix it with the other vegetables and the melon.

Serve it with the roasted potatoes!

Colorful Stir-Fried Turkey

Colorful Stir-Fried Turkey

Ingredients

4 Servings of Rice

1 Turkey Breast 400g

½-1 red chili

4 tbsp of Neutral Oil

2 tbsp of Soy

Garlic

Ginger

100g of Cabbage

2 Carrots

1 Red Paprika

2 Onions

4 tbs of Roasted Sesame Seeds

75g of Sweet Peas
Salt
Pepper

Course of Action

1. Boil 4 servings of rice.

2. Sauce: Remove the seeds and finely chop 1 red chili. Mix the chili with 0.5dl of water, 3 table spoons of neutral oil, 2 table spoons of soy, 2 pressed cloves of garlic, 1½ tea spoon of ginger, a pinch of salt and pepper in a small bowl.

3. Finely shred the cabbage. Peel and cut the carrots in thin rods (similar to the size of a match stick). Shred 1 red paprika.

4. Finely chop the onions. Cut the turkey breast into 1cm wide strips. Spice it up with a pinch of salt and pepper.

5. Heat up 1 table spoon of oil in a frying pan and fry the turkey and onion on high heat temperature setting for 4 minutes (easiest to do it in 2 rounds, half of the turkey and half of the onions each time)
Put all the onions and turkey in the pan.

5. Add the cabbage, carrots and the sauce into the pan and fry an additional 3 minutes. Add the paprika, 4 table spoons of roasted sesame seeds and the sweet peas. Fry for 1 additional minute.

7. Serve the stir fried turkey with the rice.

Bon appetite!

http://www.eThaiHandicraft.blogspot.com

Italian Style Risotto with Shrimp and Fennel

Italian Style Risotto with Shrimp and Fennel

Ingredients
200g Risotto Rice

400g Shrimp
250 ml of Cooking Wine (White)
100g of Parmesan Cheese
500g of Broccoli

Banana Shallots
Fennel
Garlic
Stock Powder
Lime
Parsley
Cherry Tomatoes

Rosemary
Salt
Pepper

Course of Action

1. Broth: Boil 6dl of water and 1 table spoon of stock powder (chicken or vegetable)

2. Finely chop 1 banana shallot and finely shred 1 fennel. Wash and peel 1 lime and put in a small bowl.

3. Heat up 1 table spoon of butter and 1 table spoon of neutral oil in a big sauce pan. Fry the shallots, fennel and 2 pressed cloves of garlic, on medium heat setting for 4 minutes.

4. Add the risotto rice in the pan and stir around. Add the white wine and the juice of 1 lime. Let rice absorb the liquids.

5. Add about 1dl of broth into the pan and let it simmer until almost all of the liquid is gone, repeat the process until all the broth is finished (about 20 minutes)

6. Meanwhile, shred the parmesan and remove the water from the shrimp. Finely chop half a pot of Parsley

7. Cut the broccoli into pieces and boil it for 5 minutes. When the broccoli is finished, mix it with 100g of cherry tomatoes.

8. Add the lime peel, parmesan cheese, shrimp, parsley, 1 table spoon of butter, a big pinch of rosemary, a pinch of salt and pepper.

Serve with the broccoli and tomato salad

Hope you enjoy!

http://ethaihandicraft.blogspot.com