Vit bönröra
1 förp. stora vita bönor (400gr)
1 riven vitlöksklyfta
½ msk finrivet citronskal
2 msk färskpressad grön tabasco
salt, Black Pepper
olivolja och persilja till garnering

1. Mixa alla ingredienser och 3 msk olivolja slätt med en stavmixer.
2. Season with 2 krm salt och 1 krm svartpeppar
3. Ringla olivolja och strö över persilja vid servering

Fetabiffar
200 g mince
1 liten gul lök
1 teaspoons of granulated sugar
1 eggs
1 msk repad, hackad rosmarin
75 gr riven fetaost
salt, olive oil

1. Skala, dela och hacka löken.
2. Fräs med socker och 1 msk olja tills löken är mjuk, as 5 mine, utan att den fått färg.
3. Allow to cool
4. Blanda färsen med lökgräs, eggs, rosmarin, citronskal, 2 krm salt och fetaost.
5. Forma ca 20 små biffar med oljade händer. Stek i olja ca 2 min per sida tills de fått fin färg

Pepper- och paprikamajo
1 cup canola oil
1 tsk dijonsenap
1 äggula
1 tsk vitvinsvinäger
1 krm malen svartpeppar
½ krm paprikapulver
1 krm salt

Vispa ihop allt utom oljan i en bunke. Tillsätt oljan i en tunn stråle, lite i taget under vispning.

Hålla alla ingredienser rumsvarma innan du sätter igång med majon.

Tsatsiki med Äpple & Selleri
2 gröna råålen
4 selleristjälkar
1 clove of garlic
1 dl grekisk yoghurt (10%)
1 tablespoons olive oil

1. Skala, köran ur och strimla äpplena,
2. Skiva sellerin tunt tvärs över och blanda med äpplena och 1 teaspoon salt.
3. Låt stå i 10 minutes.
4. Krama försiktigt ur vätskan.
5. Skala och pressa ner vitlöken. Blanda i yoghurt och olja.

Oliv- & Bönsallad
1 förp. kokta, stora blandade bönor (400gr)
1 rödlök
50 gr soltorkade tomater i olja
120 gr kalamataoliver
½ dl olivolja
½ dl mynta
½ dl hackad persilja

1. Skala, dela och skiva löken tunt.
2. Strimla de torkade tomaterna
3. Blanda lök, tomatoes, bönor, och oliver.
4. Tillsätt olivolja, mynta, och hälften av persiljan.
5. Strö över resten vid servering

Rostad potatis med Citron och Oregano
as 450 gr potatis ( exempelvis amandine)
1 msk finrivet citronskal
2 msk färskpressad citronjuice
½ dl hackad oregano
Olive oil
Salt

1. Sätt ungen på 225 grader
2. Dela potatisarna på längden. Blanda med 3 msk olja och ½ tsk salt
3. Lägg potatisarna med snittytan upp.
4. Rosta den i ugnen tills de är mjuka och fått färga (as 25 mine)
5. Blanda citronskal och -juice med 1 tsk olja och oregano.
6. Hälldressingen över potatisen vid servering.
7. Garnera ev. med färsk oregano.

Lamm- eller fläskfiléspett med örtsmör
400 gr lammytterfilé eller fläskfilé
1 clove of garlic
50 gr rumsvarmt smör
2 msk finrivet citronskal
2 msk finhackad oregano
2 msk finhackad rosmarin
olive oil
salt, Black Pepper

Skär köttet i ca 2*2 cm stora tärningar.
1. Blanda 2 msk oil, 1 teaspoon salt and 1 krm svartpeppar i en bunke
2. Vänd ner köttet
3. Trä köttet på 6 blötlagda träspett
4. Skala och hacka vitlöken.
5. Blanda smör, garlic, citronskal, oregano och rosmarin.
6. Krydda med krm salt och ½ krm peppar.
7. Stek/grilla spetten runt om ca 2 min per sida.
8. Lägg upp på varmt serveringsfat.
9. Klicka på örtsmöret.
10. Servera genast.

Fylld Gratinerad Aubergine
3 små auberginer
as 150 gr färsk chorizo eller salsiccia (rå)
1 liten gul lök
2 tomatoes
1 tsk majsstärkelse
1 cup heavy cream
1 msk färskpressad citronjuice
50 gr riven lermesan
olive oil, butter
salt, pepper

1. Preheat the oven to 225 gr.
2. Dela auberginen på längden. Lägg den på en ugnsplåt med snittyran upp.
3. Pensla med 3-4 tablespoons olive oil.
4. Ugnsbaka 25 mine. Ta ut och låt svalna lite.
5. Gröp ur innehållet ur grönsaken och grovhacka.
6. Lägg tillbaka skalen på plåten.
7. Dela korvarna på längden och skrapa ur köttet och hacka i mindre bitar.
8. Skala och finhacka löken och grovhacka tomaterna.
9. Rör ner tomat- och auberginehacket och låt fräsa några minuter.
11. Tillsätt grädde och citronjuice och låt koka några minuter.
12. Season with 1 krm slakt och ½ krm peppar.
13. Fördela fyllningen i aubergineskalen och strö över lermesanen.
14. Gratinera högst upp i ugnen till osten har fått fin färg, as 10 mine.

Ingredients
2 eggs
1 msk söt senap
1 kall kokt skalad potatis
½ tsp salt
2 1/2 dl cooking oil
1-2 krm Röd TABASCO® Original Pepparsås
1/2 tsk citronsaft

Cooking
1. Se till att ingredienserna är rumsvarma.
2. Lägg ägg, mustard, potatis och salt i en skål och mixa ihop.
3. Tillsätt oljan droppvis i en jämn stråle under kraftig vispning.
4. Smaksätt majonnäsen med Röd TABASCO® Original Pepparsås citronsaft, salt and pepper.

Tips: Majonnäsen håller sig i kylen i ca 1 week.

Buy batter mix in bag, a ready meal that you mix with water, or breading the chicken in Asian breadcrumbs.

Sprinkle bread units Panko, it is now available in ordinary shops, on the shelf with Asian food. The surface is crispy of this special bread crumbs and it will not be pasty and fat to fry with plain batter.

For 4 people:

3-4 Chicken Fillets
Salt
Pepper
Chilipulver
1-2 Egg
Asian Panko Breadcrumbs (as 1/3 pouch)
Rapeseed oil (as 5 dl)
Jasmine rice for 4 people
Sour electricity. Sweet Chili sås
ev. Soy

Start to cook the rice according to package instructions and directions.
Take it very gently during roasting of chicken and always have a lid available to cover the pan with in the event of overheating .

Cut the chicken fillets into ½-1cm slices
Season the chicken pieces with salt, pepper and some chili powder.

Whisk the eggs in a bowl.
Pour Asian bread crumbs in another bowl.

Warm up plenty of oil in a wok or stekpanna.Oljan should cover the bottom with at least 2 centimeters deep and must not be so hot that it emits smoke

Turn the chicken pieces in egg.
Then roll the pieces in the breadcrumbs (Please press the chicken tightly in the breadcrumbs, so that a thick layer formed).

Gently 5-6 bits at a time in the hot oil
The oil must not be too hot, then burned breading and your chicken will still be raw inside.
Keep track and turning often so you see that the breading is not too dark
The chicken should be fried / breaded in oil at least 2-3 minutes to have time to get cooked through. Take a bite and chop in half so that you see that your temperature and cooking time is just right
Use long grill tongs or spatula when you flip the chicken, no small short fork so that you burn yourself ….

As the pieces are finished, place them on a plate with paper towels, so that the excess oil can be sucked up by the paper.

Servera freshly baked / friterade with rice, sweet and sour sauce and ev. Soy

Also works breading breading / frying salmon, white fish, Feta cheese or slices of pork fritters.

For Mr. Morberg
INGREDIENT
700 g oxryggbiff

2 tablespoons olive oil for brushing

1 nypa salt & pepper

French fries

800 g firm potatoes

2 liter frityrolja

1 pinch of salt to taste

Béarnaise sauce

250 g butter

2 st schalottenlökar

1 sprig of fresh or pickled dragon

8 Each whole white peppercorns

0.5 cup red wine vinegar

0.5 cups water

4 egg yolks

1 tablespoons chopped parsley

1 tablespoons chopped tarragon

1 nypa salt & pepper

WHAT TO DO
1. Peel and cut the potatoes into french fries rods. Put them in a bowl of cold water for 5-10 minutes so that the starch disappears. Drain them well and dry them easily in a towel.
2. Heat the oil to 140-150 ° in a large saucepan, put down half the potatoes and fry it in 8-10 minutes. Allow it to cool so that it gets really cold, preferably in the fridge at a towel. Fry the potatoes during the rest of the time. This is where it is good to prepare.
3. Melt the butter to the bearnaise sauce over low heat in a saucepan. Remove it from the heat, but hold the butter is hot. Peel and finely chop the shallots. Add it in another pot of tarragon twig, white peppercorns, vinegar and water. Boil together until half remains.
4. Strain lökskyn in yet another pot and place it in the hot water bath. Stir in the egg yolks and whisk until sauce thickens.
5. Remove the pan from the water bath and add the butter (but not the white sediments) lite in the roof in a fine stream during heavy vispning, until sauce thickens. Stir in the parsley and tarragon. Salt and pepper.
6. Preheat oven to 250 °, grill function.
7. Heat the oil again, now to 180 °, and fry the fries back in for 2-4 minutes until crisp. Salted before serving.
8. Cut the meat into four slices and beat them so that they become centimeter. Brush with olive oil, salt and pepper and fry them in a hot frying pan, eller på het grill, 1-2 minutes on each side.
9. Serve with sauce béarnaise, French fries and baked tomate

INGREDIENT
500 g of dried yellow peas (6 dl)
2 st morötter

4 st yellow Close

400 g salted shoulder of pork, i bit

15 Each white peppercorns

3 Each bay leaves

3 tsp thyme

2 I tsk mejra

1 pinch of salt and pepper

2 sprigs of fresh thyme for garnish
WHAT TO DO

1 Day 1: Rinse and add the peas to soak overnight.
2. A scale of one of the carrots and onions. Add the pork, carrot, onion, peppercorns, 1 tsp thyme 2 bay leaf in a saucepan and pour in water to cover. Boil 45-60 minutes or until meat falls apart when you poke it with a fork.
3. Strain the broth and save it to boil the peas in. Cut the meat into small pieces and keep it cold.
4. Day 2: Add the drained peas in a large saucepan. Pour the broth from the pork cook and add a little water if necessary. The fluid should be equivalent to about 2 liter.
5. Prepare a kryddpåse with 2 tsp thyme, 1 bay leaves and 2 tsp marjoram and put it in the soup. You can also add the spices directly.
6. Scale and lay down the other carrot and the three remaining bulbs. Let the soup boil 60-90 minutes. Skim and remove the skins from the peas every now and then with a whisk.
7. Take the carrot and the onion when the soup has cooked ready (do you have with them in the soup mash them). Dilute with water to moderately thick consistency and season with salt and pepper.
8. Add the pork and let the soup simmer before serving. Serve with mustard and garnish with a sprig of aromatic herbs, Please thyme.