Goulash

500g stew beef

100g flour

olive oil

1 onion, sliced thinly

1/2 red pepper, de-seeden and sliced

1/2 green pepper, de-seeden and sliced

100g mushrooms, cut into quarters

25g butter

salt and black pepper

2 tbsp tomato purré

200ml beef stock

3 tbsp paprika

a handful of parsley

100ml cream fraise

1. Heat the oven to 150 C. Toss the beef in some seasoned flour, and brown in a hot pan in some olive oil. When the beef is well brown, pour the beef on a plate and set aside.

2. In the same pan, fry the onion, mushrooms and peppers in some olive oil and butter and season well with salt and pepper. Add the tomato purré, beef stock and paprika. Blend well together and bring the mixture to the boil.

3. Add the beef back into the pan with all the juices. Add the parsley and cream fraise and stir together. Cover the pan with tin foil and cook in the oven for 5 hours.

My Favorite Lemon Torte

I´ve allways been a succer for lemon tarts and this recipe is my absolute favorite one, with the crumbly crust, soft and creamy middle and zangy lemon curd on top.....jummy. Hope you like it!! :)

Basic pastry dough recipe, makes 2
500g flour
250g butter, cut into pieces
1 large egg. lightly beaten
4 tbsp white wine or milk
100g icing sugar

Lemon filling
2 lemons
4 large eggs
3/4 cups sugar
3/4 cups heavy cream

Lemon Curd
1 large egg
4 large egg yolks
1/2 cup sugar
1/3 fresh lemon juice
2 tbsp butter

Bring the butter to room temperature. Mix the butter and flour together until just crumbly. Add the sugar, egg and wine, mix into a soft dough. Shape the dough into one or two balls and refrigerate wrapped in plastic.

Roll out the pastry to a thin circle. Line a 9 inch tart pan with the dough. Refrigerate the dough for at least 30 minutes. Preheat the oven to 180 C. Remove the zest from the two lemons and squeeze to remove the juice. Place the zest, chopped fine, the juice, eggs, sugar and the cream in a bowl and beat until smooth. Pour the filling into the tart pan and bake for about 30 minutes until the filling sets. Then set aside to cool down.

To make the curd, place the egg yolks, sugar and lemon juice in a bowl over simmering water. Whisk until the mixture begins to thicken. Remove from the heat and stir in the butter. Set aside to cool. Once cooled, pour over the lemon tart and spread evenly. Let sit at least 20 miutes.

Serve with some whipped cream.

Monkfish in Saffron Cream Sauce

Hi everyone, I didn´t take a picture of this recipe becouse I was in a hurry. This is just me eating an onion soup. My sister asked me if I could make something wish fish - saffron - and cream..... so I did!!! This is the result...a delish recipe that also goes well with chicken or other types of fish off course.

And I also what to thank all of you who whisit this site every day. I get over a thousand hits every week, which is fantastic. I hope you get inspiration for cooking for your friends and families. That is what cooking is all about.

1kg monkfish fillets, cut into 10cm pieces

2 shallots, finely chopped

2 tomatoes, chopped

5 tbsp butter

2 tsp fresh parsley, chopped

0.5 g saffron

1 glas white wine

1dl double cream

salt and pepper to season

1. Sweat the shallots in 2 tbsp of butter. Add the chopped tomatoes, parsley, saffron, salt, pepper and white wine. Let simmer for 2 minutes. Add the monkfish and cook for 6 - 7 minutes and then remove with a slotted spoon. Keep warm under some aluminium foil.

2. Add the cream to the pan and bring to a boil. Allow the sauce to thicken slightly and then remove the pan from the heat and stir in the remaining butter. Salt and pepper to taste.

3. Pour the sauce over the monkfish and serve with some rice and salat.

Potate al Forno

800g potatoes, sliced into quarters

fresh basil, chopped

fresh sage, chopped

fresh rosemary, chopped

2 cloves garlic, sliced

100ml olive oil

salt and pepper to season

Preheat oven to 200 C.

Put potatoes in oven proof dish and sprinkle over the fresh herbs and garlic.

Salt and pepper well.

Drizzle over the olive oil and mix well with your hands.

Roast in the oven for 45 minutes until golden brown.

Italian Mushroom Soup

200g large fresh mushrooms, roughly chopped

4 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

fresh mint, chopped

fresh oregano

1.2 L chicken Stock

1 handful freshly grated parmigiano cheese

2 eggs

Salt and fresh pepper to season

In a pot, heat extra virgin olive oil, butter and throw in the fresh herbs.

Add the mushrooms to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.

Add a ladle of chicken broth and allow the mushrooms to cook for another minute or until the broth has been absorbed.

Salt and black pepper to season and pour in the remaining broth.

Bring the soup to a boil and then lower the heat. Let simmer for half hour.

Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.

White Chocolate Panna Cotta – with Spicy Rhubarb

3dl double cream
1dl full fat milk
100g white chocolate
1 vanilla pod, scored and seeds removed
zest from 1 lemon
2 gelatin sheets
1 ¼ dl sugar

200g rhubarb
2tsbp sugar
1 vanilla pod, scored and seeds removed
2 staranise
1 thum-sized cinnamon stick

6 servings

1. Put the cream, milk, vanilla pod, vanilla seeds, lemon zest and sugar into small pan and slowly simmer for 10 minutes or until reduced by a third. Stir in the white chocolate and let in melt into the mixture. Remove from the heat and stir in the soaked gelatine sheets until dissolved. Allow to cool a little, then pour into moulds and place in the fridge.

2. Meanwhile chop the rhubarb into 4cm pieces and add to a thick-bottomed deep saucepan. Add the sugar, vanilla pod, vanilla seeds, staranise and cinnamon stick to the pot and let it gently come to the boil. Then turn down the heat and let it simmer for about 45 minutes. Remove the cinnamon and staranise and serve with the chilled panna cotta.

Cauliflower Panna Cotta with Caviar and Grapefruit Granita

This is a excellent starter when you whant to impress your friends at the next dinner party. Don´t be scared if you think this is too difficult becouse this is really easy to do......trust me :)

Makes 4

250g cauliflower
3dl double cream
5 gelatin sheets
1 heaped tbsp sugar
salt and pepper
caviar

Cut the cauliflower in smaller pieces. Bring it to the boil with the cream and sugar, and lower the heat. Salt and pepper to taste. Put the lid on and cook on low heat until done. Don´t burn!!

Mix the cauliflower with ½ of the cream in a blender into a smooth purré.

Soak the gelatin sheets in cold water and dissolve over low heat. Then add a small amount of purré at first and stirr well. Then add the rest of the purré and stir once again.

Pour the panna cotta into small moulds and push the small cauliflower pieces into the panna cotta. Chill the fridge before serving.

Use a warm knife to loosen the panna cotta from the moulds and serve with the caviar on top.

For the Vodka Jelly
18cl vodka
1dl water
1 ½ gelatin sheets
a handful of fresh mint

Bring the vodka and water to the boil and reduce 0.25 of the liquid. Add the soften gelatin sheets and stir.

Pour into a plastic mould with clingfilm and and sprinkle the mint leafes over. Allow the jelly to set in the fridge. Cut into little cubes and decorate when serving the panna cotta.

For the Grapefruit Granita
1 cup grapefruit juice
½ tbsp vodka
½ tbsp sugar
3tbsp champagne vinigar or white wine vinigar

Mix the ingrediants together and stir until the sugar has dissolved.

Freeze for 1 hour. Then rake the frosted grapefruit into kristals with a fork and freeze again for 1 hour. Do the same thing once again and freeze until serving. The frozen grapefruit should be small kristals.