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

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

Lime Chicken with Cashew Nuts

Lime Chicken with Cashew Nuts and Stir Fried Vegetables

Ingredients
600 grams of chicken filet
4 servings of rice
250 grams of cabbage
100 grams of carrots
1 red onion
75 grams of sugar snaps
1/2 red paprika
50 grams of cashew nuts

1 lime
Chinese soy
Cayenne pepper
Honey
Salt
Pepper
Oil

Course of Action


1. Turn on the oven at 225 degrees Celsius and boil 4 servings of rice.

2. Cut the chicken filets in half and put it in a deep baking tray

3. Marinade: Wash the lime. First grate the peel and then squeeze out the juice. Mix it with 1 table spoon of soy, 1 table spoon of honey, a big pinch of salt and a small pinch of cayenne pepper.

4. Roast the chicken in the oven for 10 minutes. Remove the baking tray and spread some cashew nuts over the chicken and put in the oven for 5 more minutes.

5. Shred a half red paprika and 250 grams of cabbage. Peel and cut 1 carrot in thin strips. Cut 1 red onion in cloves.

6. Heat up 2 table spoons of oil in a large frying pan. Fry the vegetables (cabbage, carrots, onions) on a high temperature setting for 3 minutes. Add 75 grams of sugar snaps and fry 1 more minute. Spice it up with a pinch of salt and pepper.

7. Serve the chicken with rice and the stir fried vegetables.
ENJOY!

My other blog: http://ethaihandicraft.blogspot.com