Got an hour for Cooking

150 g brown Sugar
2 tbsp Honey
120 ml Vegetable Oil
1 tbsp Vanilla Extract
2 Eggs

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)

250 ml Onions, finely chopped
50 g Butter
1 tsp Mixed Herbs, dried
300 g white Flour
10 ml Baking Powder
1 tsp Salt
30 ml Parsley, chopped
500 ml Maize kernels (buy them in tins)
250 ml Carrot, grated
250 ml Cheddar Cheese, grated
3 Eggs
175 ml Yoghurt, plain

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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…

80 ml Creme Fraiche
1 tbsp Lemon juice
2 tbsp Mustard (wholegrain)
pinch of Sugar
1 Kohlrabi, peeled and cut in fine strips
2 Apples, diced
1/2 red Onion

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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

250 g white Fish, in chunks
1 Carrot, sliced
1 small Onion, chopped
1 1/2 liters of Stock (Fish, Veggie, Mushroom, Onion)
1-2 Bayleafs
6-12 Peppercorns, whole
350 g Black Salsify, sliced
100 g Butter
1 tbsp white Flour
250 ml milk

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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.

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

4 Eggs
2 1/2 dl Sugar
120 g ground Almonds
3 tbs Water
1 dl Corn Flower
1/2 dl white Flower
2 tsp Baking Powder

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.

1 Onion, finely chopped
1 small cup Millet
2 Carrots, grated
2 small cups of Veggie Stock
1 tbs dried Thyme

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