Fresh Parsley
1 tsb Sesame Seed
4 tsb Sunflower Seeds
Salt
Pepper
Chilli Flakes

3 small Tomatoes
2 mashed Potatoes

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Cook Onion in Olive Oil ’till golden. Add the Millet and the two Carrots and give t a stir.
Then add the Veggie Stock and Thyme before you stir and let it simmer for 20 mins.

Add the Parsley, Sesame Seeds, Sunflower Seeds and Salt Pepper and Chilli flakes to taste.
Finally add the Tomatoes and Potatoes.

Let this cool down so that you can shape the Burgers in your hands.

Fry in a pan with Olive Oil and butter

1 Egg
1 dl Sugar
100 g Butter
125 g Chocolate
1/2 dl strong Coffee

Whipped Cream

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Whip up the 4 Eggs and the 2.5 dl Sugar ’till white-ish in colour.
Add the ground Almonds and the 3 tbsp of Water. Sieve the Corn Flour, White Flour and Baking Powder into the mix.
Pour into a slightly buttered cake tray and bake at 180 degrees for 30-40 mins.
Do the matchstick trick (poke the cake with a match and if the dough don’t stick – its done)

To make Chocolate Sauce; whip 1 Egg with the 1 dl Sugar (’till white-ish in colour).
Melt the Butter and and Chocolate with the Coffee – over hot water or in microwave.
Leave aside to cool.

When cake is ready, take it, enjoy the smell and leave it to cool down.
Cut it in half (to get a top and a bottom – not a left and a right!)

Smear a layer of Whipped Cream on the bottom half. Put the top half on and cover the top and sides with cream. When the Chocolate has cooled down pour the carefully on top of the cake and put the cake in the fridge.

Tomato Soup

40 g Butter
25 g White Flour
1/2 dl Tomato Puree
1 liter Stock (Chicken stock preferred but Veggie is nice too)
1/2 dl Red Wine
1/2 dl Cream
Salt
1/2 tsp Sugar

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Melt the butter gently and stir in the Flour. Add the Tomato Puree and add the Stock gradually while constantly stirring. Simmer for 15 Minutes.

Prior to serving add Wine, Cream, Salt and Sugar.
If you want to add a little extra, then put Croutons and/or pieces of boiled Egg

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Heat 1 tbsp Butter and some olive oil, over low heat, then add the Carrot and Onion. Simmer for 5 minutes, add seasoning and 1 liter of stock and bring to the boil and simmer for 40 minutes.
In a smaller pot melt the rest of the Butter, add the Flour and stir ’till all lumps are gone. Gently start pouring in rest of Stock while stirring. Add the milk and simmer for 2 minutes.
Add Fish chunks simmer for another 2 minutes and serve.

Serve with fresh bread.

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Mix the Creme Fraiche, Lemon Juice, Mustard and the Sugar. Season with Salt and Pepper. Toss the Salad together in a bowl with the red Onion, Kohlrabi and Apple…
Serve

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Saute the Onion i Butter, add herbs and leave to cool.
1.) Mix the Parsley, Maize Kernels, Carrot, Onion and Cheese.
2.) Sieve Flour, Baking Powder into mixture
3.) Beat the Eggs lightly (with a fork) and add the Yoghurt.

Add the Eggs and Yoghurt into the mixture and mix it well.
(Roll up your shirt sleaves and get stuck i)

Butter a bread-tin, add the dough, and put in the (preheated) oven at 200 degrees (gasmark 6) for 75 minutes. Take out and let settle before you slice the bread…

100 g plain Flour
150 g Wholemeal Flour
2 tbsp Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp salt
400 g Sweet Potatoes, grated

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Mix both Flours, Baking Powder, Cinnamon, Nutmeg, Salt and Sweet Potatoes.
Whisk together Sugar, Honey, Oil, Vanilla extract and 2 Eggs and mix well into the Flour mix. If you have add a handful of Raisins and/or Walnuts.
Put mixture into muffin tins.
Bake for 30 minutes at 180 degrees (gasmark 4)

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In saucepan put the Cauliflower, Onion and Stock. Bring to boil and simmer for 15 minutes. Add Walnus and Milk and run through food processor (or blender) until smooth.
Season with Salt and Pepper.
Serve with sprinkled ground Paprika and Walnut pieces

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In a blender or food processor, start with the Garlic on its own and, finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add Herbs, Pine nuts, Parmesan, Salt, Pepper and Olive Oil and blend until smooth.
Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.

Får i Kål

225 g Lamb, sliced

1 Cabbage, cored and sliced

475 ml Water

18 Black Peppercorns, whole

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Put a layer of sliced Lamb in the bottom of a caserole.

Add the next layer of cabbage. Repeat layering.

Add Peppercorns.

Pour the water over all, and cover with a lid.

Bring to a boil, then simmer over low heat for 2 hours.

Add Salt to taste.

(serve with boiled potatos and carrots)