Spinach and artichoke dip

Preparation	10 minutes / hours
Cooking/Baking time	25 minutes / hours
Temperature	200 Degrees (c)
Price level	Low / Medium
Yield	4 Persons / Quantity

Ingredients

75 g	Mozarella, Grated
75 g	Ementailer or Gouda, grated
75 g	Cheddar, grated
75 g	Parmesan, grated
200 g	Neutral cream cheese
200 g	Greek youghurt
100 g	Spinach, minced
400 g	Artichoke, chopped
1 t-spoon	Salt
½ t-spoon	Pepper
¼ t-spoon	Chili powder
150 g	Bacon
4 Cloves	Garlic
1 Tablespoon	Olive oil

Preparations

Chop the garlic and bacon

Approach

First heat up a pan and fry the garlic and bacon for about 4-5 minutes in the olive oil.

Mix all ingredients together until you have a smooth mix. The scoop the dip into a ovn proof put and place it into a preheated ovn on 200 degreec (c). Make it for around 25 minutes, and it can be served with taco chips or bread.

German (Bavarian) potato Salad

Preparation	20 minutes / hours
Cooking/Baking time	20 minutes / hours
Temperature	Degrees (c)
Price level	Low
Yield	2-4 Persons / Quantity

Ingredients

1 kg	Potatoes
1	Onion
2 tablespoons	Apple Vinigar
2 table spoons	Sunflower oil, or other neutral oil
1 t-spoon	Sugar
½ t-spoon	Salt
¼ t-spoon	Pepper
1 dl	Beef Broth
125 g	Bacon (Optional)
30-50 g	Chives

Preparations

Peal the potatoes.

Chop the onion

Approach

Peel and cut the potatoes into medium sizes. Combine the potatoes with salted water in a fitting pot, and simmer until just tender, about 20 minutes. Transfer the potatoes into a large bowl.

Cut the bacon into small pieces and fry the on a skillet under medium to high heat. The bacon should not get completely crispy, but almost. Add the bacon to the potatoes.

Place the skillet back onto the stove, but turn of the heat, add the onions and the beef broth, let it stand on the slow heat for about 3-5 minutes and then pour it into a bowl, add in, the sugar, vinegar, oil, salt and pepper. Let it soak for about 15 minutes before mixing it all the potatoes.

Chop the chives and mix it together with the potatoes.

The potato salad is great both lukewarm but also cold.

Kofta in Curry

Preparation:	minutes / 2-3 hours
Cooking/Baking time:	30 minutes / hours
Temperature:	degrees
Price level:	Medium
Yield:	2 Persons / Quantity

Ingredients

Kofta

500 g	Minced, Lam, beef or pork
1 teaspoon	Ginger, fresh
2 cloves	Garlic
1 piece	Cinnamon, whole
4 tablespoons	Fresh coriander or 1 tablespoon of dried.
Salt and pepper
Olive oil

Sauce

1 can	Tomatoes, or 400-500 g fresh chopped tomatoes
1	Onion
2 tablespoon	Curry past
2 dl	Chicken stock
1,5 dl	Cremefine or low fat cream

Rice

Preparations

Finely chop the Ginger

Finely chop the Garlic

Finely chop the Onion

Approach

Kofta

Add all the ingredients into a bowl and mix it together to a smooth mass. Now shape the meet into small meatballs with a tablespoon. Put the meatballs on a tray and let them cool in the fridge for min 1-2 hours.

Heat up a pan to Medium high and add 2 tablespoons of olive oil. Fry the Kofta meatballs on the pan for about 15 minutes until they are light brown. When they have had enough take them of the pan and put them aside.

Sauce

Add another tablespoon of olive oil to the pan, and add the onions and fry them for 4 minutes, mix in the curry past and fry for another 2 minutes. Add the tomatoes and chicken stock bring to a boil and turn down the heat to low and let it simmer for about 10 to 15 minutes.

Gently add the koftas to the sauce, and let it all simmer for another 10 minutes. Gently stir in the cream or cremefine and let it boil for another 3 minutes.

Serve with rice and fresh naan bread.

Additional information

The dish takes a while but it’s worth the wait..

Greek meatballs with pesto rice

Preparation:	10 minutes / hours
Cooking/Baking time:	25 minutes / hours
Temperature:	degrees
Price level:	Low / Medium
Yield:	2 Persons / Quantity

Ingredients

Meatballs

2 slices	Toast
500 g	Minced Pork/beef or lamb
2 dl	Milk
2	Eggs
1 tablespoon	Flour
100 g	Feta cheese, finely chopped
1	Onion
2 cloves	Garlic
2 tablespoon	Sundried tomatoes, finely chopped
2 tablespoon	Olives, finely chopped

Pesto rice

125 g	Rice
100 g	Almonds
30 g	Parmesan cheese, grated
2 tablespoon	Basil pesto
1 tablespoon	Olive oil

Preparations

Cook the rice as instructed, and let it cool a bit.

Finely chop the onion and garlic

Chop the almonds

Approach

Put the pieces of toast in to a large bowl, pour the milk over and let it soak for a couple of minutes.

Add all the rest of the ingredients and mix it thoroughly together, until you have a blank and smooth mass.

 Heat a pan up to about 75% of max. Add some olive oil and begin to place the meatballs on the pan, make them of a quantity on a large tablespoons size.

When the meatballs a golden brown turn them over and turn the heat down to 50% power, let them simmer for about 5-7 minutes more.

Mix the rice with pesto, grated parmesan and olive oil.

Now just arrange it on a plate and maybe garnish with a bit of basil or parsley.

Chocolate chips Muffins

Preparation	10 minutes / hours
Cooking/Baking time	20-25 minutes / hours
Temperature	200 degrees
Price level	Low / Medium
Yield	20 Quantity

Ingredients

150 g	Sugar
100 g/1 dl	Honey
200 g	Food oil
50 g	Sour Cream
4	Eggs
3 teaspoons	Baking powder
300 g	Flour
1 tablespoon	Cocoa powder (unsweetened)
1 teaspoon	Salt
1 teaspoon	Vanilla powder
1 dl	Orange juice
100 g	Chocolate

Preparations

Chop the chocolate into medium to small pieces

Approach

Wisk sugar, oil and eggs together in a large bowl mix in the sour cream. In a different bowl mix flour, baking powder, salt, vanilla and cocoa together. Mix the flour mixture into the eggs to a smooth coherency.

Add the orange juice and chocolate and mix it all into a smooth dough.

Now fill up muffins/cupcake forms with the cake mixture, and place them into a preheated oven for 20-25 minutes.

When they are done let them cool for a moment before adding your favoured icing on top, I can really recommend a mocca icing....

Enjoy

Bruchetta

Preparation	20 minutes / hours
Cooking/Baking time	minutes / hours
Temperature	215 degrees
Price level	Low
Yield	2-4 Persons / Quantity

Ingredients

1	Ciabatta bread
6	Tomatoes
2	Fresh mozzarella balls
5 tablespoons	Basil pesto
1 tablespoons	Olive oil

1 tablespoons

Oregano

Preparations

Clean and cut the tomatoes into thin slices

Cut the ciabatta bread into 1 cm thick slices, sprinkle the bread pieces with salt and pepper,

Cut the mozzarella into thin slices on max ½ cm

Approach

Place the bread slices on a baking pan, and place them in a preheated own for 5 minutes. Remove the baking pan from the own.

Smear a thin layer of pesto on each of the bread pieces.

Place tomato on the bread pieces so all the bread is covered. On top of the tomatoes is added the mozzarella. Sprinkle them with oregano.

Return the baking pan to the own and let in heat up for 10 minutes.

Ceasar salad

Preparation	20 minutes / hours
Cooking/Baking time	minutes / hours
Temperature	degrees
Price level	Low / Medium
Yield	2 Persons / Quantity

Ingredients

Salad

½	Romaine or baby Lechuga lettuce
2	Chicken filet
½	Salad onion / white onion
2 pieces	Toast bread
1	Tomato

20 g	Parmesan cheese, in thin slices
1 tablespoon	olive oil
Salt & Pepper

Dressing

1 dl	Mayonnaise
1 dl	Sour cream (if possible 9-18%)
1 tablespoon	Lemon juice
1 clove	Garlic
1 t-spoon	Worcestershiresauce

1 tablespoon	Parmesan cheese, grated
Salt & Pepper

Preparations

Clean salad and chop it roughly.
Cut the toast into small cubes.

Approach

Sprinkle the bread cubes with salt and pepper. Heat a pan up to maximum heat, add the bread cubes and roast them until they are golden and chrispy.
Wisk all the ingredients to the dressing together and ad salt and pepper to taste.

Heat a pan up to medium heat about ¾ to max, fry the chicken filet for about 6-10 minutes on each side. The cooking time can vary according to the thickness of the filet. Make sure they are done all the way through. Take the chicken of the pan. Cut it into thin slices.

Mix the salad ingredients together (except the parmesan) and place it on two plates, spread the croutons upon the salad. Place the chicken on top of the salad and decorate with the parmesan and serve with the dressing either in a bowl or drip it on the dish.

And Now I start again

A couple of years ago, I got the push and backing to actually publish my own recipes, and published my first cooking book in Danish the summer of 2010. This was great fun and also rewarding to get a lot of peoples feedback on my cooking and get inspiration from a lot of different people.
Sins the first publishing I have moved countries and also cities a couple of times, but have sins last year gotten the wish to make the next book, this time a bit more professional and this time in English, as I live in a very international enviroment, and would like to make the next book in a language where most of my network and follow.
As I'm currently in the process of writing my next cooking book I think this forum is great to get feedback on my work and get the recipes tried out on a nuanced audience. Also for you to give me ideas for new recipes.
Looking forward to getting your input.