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!

Fish with Dill and Shrimp Sauce

Fish with Dill and Shrimp Sauce

Ingredients                            
1kg of Potatoes
500g of Carrots
500g of White Fish
200g of Shrimp
1 Leek
1 Lemon
Flour
Stock Powder
Cream
Butter
Dill

Course of Action

1. Rinse and boil the potatoes.

2. Finely chop 2 table spoons of Dill

3. Rinse the leek, finely shred half of the leek, cut the other half in 3cm pieces. Peel and cut the carrots in rods.

4. Boil 2 liters of water. Boil the carrot and the pieces of leek (NOT the shredded leek) for 6 minutes.

5. Cut the white fish (I used Saithe) in 5cm pieces.

6.  Whisk 1½ table spoons of flour, 2½ dl of water in a frying pan (with a lid). Add 1 table spoon of stock powder, 1½ dl of cream and 1 table spoon of butter. Let it simmer, while stirring, until the sauce thickens.

7. Squeeze the juice of ½ lemon and add the chopped dill. Put the fish in the sauce and sprinkle the shredded leeks on top. Let it simmer for 5 minutes. Add 200 grams of shrimp and let it simmer in the sauce for about 1 minute.

Cut the last half of the lemon into smaller pieces, ready to serve with the potatoes and vegetables!

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Pasta with Smoked Salmon, Fennel and Mushrooms

Ingredients
350 grams of Pasta
200 grams of Tomatoes
200 grams of Smoked Salmon
125 grams of Mushrooms
1 Fennel
1 Lemon
1/2 Leek
1 dl of Cream
Olive oil

Course of Action

1. Boil water and put in 350 grams of Pasta (3 servings)

2. Cut the tomatoes in thin slices, cut the lemon in slices.

3. Cut 1 fennel lengthways, remove a small piece of the center. Shred the rest of the fennel. Cut the mushrooms in slices. Clean and shred 1/2 leek.

4. Heat up 1 tablespoon of olive oil in a pan and fry the  fennel at medium temperature setting for 3 minutes. Add the mushrooms and leek and fry 3 more minutes.  Add 1/2 teaspoon of salt and a pinch of white pepper

5.  Add the juice of half a lemon, 1 dl of cream and 1/2 dl of water in the pan. Stir around and let it simmer for 2 minutes.

6. Shred 200 grams of smoked salmon and carefully stir it into the pan. Let it simmer for 1 minute.


Ready to serve the pasta with the salmon sauce and the tomatoes!

 Bon appetit!