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!

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

Swedish Elk Meat Balls with Root Crops and Cream Sauce

Elk Meat Balls with Root Crops and Cream Sauce

Ingredients
250 grams of Potatoes
500 grams of minced Elk
2 baked Potatoes
1/2 Turnip (400 grams)
1/2 box of Cherry Tomatoes
1 Carrot
1 yellow Paprika
Cream
Olive Oil
Thyme
1/2 table spoon of Dijon Mustard
1/2 dl Bread Crums
Flour
Stock powder
White pepper
Chinese soy
Sugar
Pepper
Salt

Course of Action

1. Turn on the oven to 225 Celcius. Rinse and cut the potatoes into cloves. Rinse and cut the turnip in 2cm big cubes. Place everything in a baking tray and put 1 table spoon of olive oil, a big pinch of thyme and a pinch of salt and pepper. Roast in the top of the oven for 25-30 min. Open the oven and stir every now and then.

2. Mix 1 table spoon of sugar, 1/2 teaspoon of thyme, 1/2 table spoon of dijon mustard, 1/2 dl bread crums and 1/2 dl cream in a bowl. Put the minced elk in the bowl. Make sure it mixes well and make the the elk into 8 patties.

3. Heat up 1/2 table spoon of butter in a frying pan and fry 2 patties at a time, 3 min per side. Put the finished patties on a plate and cover them.

4. Rinse the cherry tomatoes, shred the carrot and cut the paprika into 1cm cubes. Mix everything together in a bowl.

5. Heat up a small pot with butter, when the butter is melting add 1 table spoon of flour, 1/2 table spoon of stock powder, 1/2dl of cream, 2 1/2 dl of water, 1 teaspoon of chinese soy and a pinch of white pepper.   Let it simmer for 2 minutes.
(I would recommend to do a double batch of this, just double all ingredients)

Serve with the roasted root crops and the elk meat balls.

A little twist on the classic Swedish dish.

http://ethaihandicraft.blogspot.com