CRAYFISH PARTY – Swedish Kräftskiva

 CRAYFISH PARTY Swedish ”Kräftskiva”. CRAYFISH PARTY or ”Kräftskiva” is a Swedish tradition in August – September. The Swedes eat boiled Crayfish ”Kräftor” with toasted bread or ”knækbrød” and mayonnaise-dressing. And off course drink ”Snaps” Schnapps and sing Swedish songs. ”One Schnapps per Crayfish Claw!”. My Son got us some fresh, live Danish CRAYFISH excellent quality from our local fish-store: Fiskehuset in Gilleleje: https://www.fiskehuset-gilleleje.dk/Danish CRAYFISH Astacus astacus is a small freshwater shellfish that resembles the lobster in appearance and taste – only much smaller. Crayfish are sold live in their shells. You eat the meat from the tail, claws and the small pocket of rich yellow or orange fat (roe) from the head. Fresh CRAYFISH is alive, so it’s necessary to boil it as quickly as possible the same day. Keep them dark and cool until handling. Keep them out of sun. Put a wet towel of cotton (cold water) over the CRAYFISH.INGREDIENTS: BOILED LIVE CRAYFISH: 5-8 CRAYFISH per person. In Sweden: 20-30 CRAYFISH per person. Dill; salt; cold water in a large saucepot. Serv with: Toasted bread or Swedish ”knækbrød”; Mayonnaise-dressing; dill.

TO PARBOIL LIVE CRAYFISH: Place the CRAYFISH in the sink. Check them. In a large saucepot heat enough water to boiling to cover the crayfish. Plunge the crayfish (3-4 at at time) into the boiling water and heat to boiling. Cook for 4 minutes.  Drain. Remove Saucepot from the heat. Let cooked crayfish cool off 5 minutes in the water in the Saucepot. Drain. Let cool of. When served – peel CRAYFISH. Serv with lots of dill, toasted bread and/or Swedish ”knækbrød”, mayonnaise-dressing and offcourse Schnapps! Serving: Swedish ”Kräftskiva” or CRAYFISH PARTY and remember: Drink one Schnapps per Crayfish Claw and say ”Tjing – Tjing” !

LOBSTER ROLLS

 LOBSTER ROLLS – is an american way to eat lobsters. Been wanting to make them for a long time. There are two ways to make them: Either Lobster and mayonnaise in rolls or Lobster with mayonnaise, lemon juice, celery, lettuce. So many ways to make them. I like a Lobster Roll with lemon juice, lettuce & celery – and the leading role of the Lobster. I intended to make homemade Rolls from an old recipe of Rolls from my Mother who got it from a good American friend of my Grandmother. But you know time is short, so had to buy them instead. Thank you to www.havtorvehallerne.dk in Copenhagen – where I got three Danish Lobsters from Limfjorden of excellent quality. Enjoy my Lobster Rolls.So I got three beautiful, fresh Danish Lobsters from Limfjorden at WWW.HAV.DK . This is European Lobster – Homarus gammarus – can be up to 60 cm, weight up to 6 kg. And it can be up to 50 years old. These Lobsters have blue tails, blue legs and partly black/blue on the body. European Lobster lives in the North Atlantic Ocean from Lofoten Norway, Sweden, Denmark. According to WWF European Lobster has suffered from overexploitation. I believe in sustainable seafood fishing! Sustainable Lobster fishing is using ”Spare-Tools” for fishing and fishing locally on small boats. These Lobsters are caught locally in Limfjorden in Denmark using ”Spare-Tools” like ”Tejner-Cages”. Lobsters is an expensive and lucrative shellfish – I hope countries and fishing industry with large economic interests in Lobster fishing – will agree on international fishing-quotas in order to protect Lobsters now and in future.HAV Torvehallerne http://hav.dk/ has Lobsters of excellent quality. Look at the blue tail. Lobster is lean meat, a bit high on cholesterol and high in selenium and other minerals. It’s so very delicious – but not every day food. We eat only 1/5 of total weight of the Lobster.Wow amazing, so beautiful Lobsters. Honestly I am not happy about having to take the lives of these animals. But if I/we often eat porc, chicken, fish etc. then I have to cook these Lobsters myself. So in order that the Lobsters don’t suffer to long – boil them as quickly as possible in hardboiling water. For transport it’s good to have a towel of cotton of cold water over the Lobsters plus a little bit of ice in a bag in the box to keep cool. Keep them dark and cool until handling. Keep them out of sun. HAV Torvehallerne http://hav.dk/ has Lobsters of excellent quality. Lobster is lean meat, a bit high on cholesterol and high in selenium and other minerals. It’s so very delicious – but not every day food. We eat only 1/5 of total weight of the animal.LOBSTER ROLLS: LOBSTER: Three to four 500 g – 700 g (1 – to 1 1/4 pound) Lobsters; dill, salt, cold water. ROLLS: -1-2 ROLLS per serving: Hot dog buns. SALAD: 400 g mayonnaise; Juice from 2-4 fresh Lemons; Salt & pepper; Cayenne pepper; Chopped lettuce; chopped celery; fresh dill.

HOW TO DO: BOILED LIVE LOBSTER: Fresh LOBSTER is alive, so it’s necessary to boil it as quickly as possible the same day. In very large saucepot over high heat, heat cold water to boiling. Add salt and dill. Plunge 1 Lobster at a time, headfirst into boiling water. Immediately cover with lid; Cook until water boils again. Cook 10-14 minutes. Covered.When Lobster is done, remove Lobster to another saucepot of ice-water bath for 2 minutes. Then drain.

TO REMOVE COOKED LOBSTER MEAT: Break off claws and legs. With lobster cracker, crack large claws and remove delicious meat. Twist off head from tail. Remove the dark vein and discard it. Gently pull meat from the shell of the tail. Use a lobster pick to pick out the meat. Set aside and keep cool in refrigerator.

SALAD: In a large bowl, mix the mayonnaise with lemon. Season with salt, pepper and cayenne pepper. Fold in Lobster meat, diced celery/lettuce, dill. Keep in refrigerator until use.

ROLLS: Heat a large skillet. Brush the sides of the hot dog buns with melted butter and toast until golden brown on both sides. Alternatively warm hot dog buns in the oven at 200°Celcius (400°Fahrenheit) for a couple of minutes. Transfer the hot dog buns to plates, fill them with the Lobster salad. Serv immediately. Serving: Lobster Rolls on the beach. Delicious summer food – Bon appetit !

FISH FILLET with SEAWEEDS, BEETS and CAROTS.

 FISH FILLET WITH SEAWEEDS AND BEETS. Fresh HAKE-FILLET   breaded with SEAWEEDS ”Tang Panér-mix” from    http://www.nordisktang.dk/  “Tang Panér-mix” is a made of Sugar Tongs (”Sukkertang”) which are Seaweeds. It’s considered to be Super-Food and rich on Omega 3 fatty acid, minerals and vitamins B12, C, A, D, E, K and it’s antioxydant. The HAKE-FILLET is excellent fresh fish from http://hav.dk/ I love to eat fish at least once a week. Fish contains Omega 3, Vitamin D, Selenium, Iodine. And in addition the fishbones has been removed in the fillet, so it’s easy to eat. Easy fish for dinner. In my garden I digged up some of my homegrown beets and carots. Organic seeds and organicly grown. Now time to cook!

Ingredients: FISH: 1 kg HAKE-FILLET, fresh (2 large, long fillets); Butter, TANG Panér-mix (Breading with SEAWEEDS); Salt & pepper.

VEGETABLES IN OVEN: Beets: Red, pink, white, yellow; Carots: Orange, white, red, yellow; Fresh Rosemary; Olive Oil; salt & pepper.PROCEDURE: Preheat oven to 400°Fahrenheit/ 200° (traditionel) Celcius. VEGETABLES IN OVEN: Wash and rinse vegetables. Chop Beets and carrots. In a large bowl mix rosemary, Olive Oil, salt & pepper with all the beets. Bake vegetables in the preheated oven 50-60 minutes minutes at 400°Fahrenheit/ 200° (traditionel) Celcius.FISH: Prepare fish for pan frying. Cut the fillets in smaller parts – though not to small parts. Pat the fish dry with paper towels. Then dip both sides of fillet in egg beaten. Then coat fish with ”Tang Panér-mix” – crumbs. Fry hot butter. Fry the breaded HAKE-FILLET 2-3 minutes on each side in the butter. Turn the fish once half-way through frying. SERVING: Delicious PANFRIED HAKE-FILLET BREADED WITH SEAWEEDS ”Tang Panér-mix” SERVED WITH BEETS & CAROTS & ROSEMARY – delicious dinner. Bon appetit!

BOUILLABAISSE easy recipe!

bouillabaisseslide1dBOUILLABAISSE step-by-step! BOUILLABAISSE is a famous French classic fish soup. Easy recipe. Healthy fish soup and sooo delicious! HAV Torvehallerne WWW.HAV.DK supplied with fresh TURBOT-FILET, HAKE-FILET, MUSSELS, NORWEGIAN LOBSTER-TAILS and NORWEGIAN LOBSTERS for BOUILLABAISSE. All fresh and excellent quality. You can use many other fish and shellfish – if you want. Here’s my recipe from living in France – my family loves it! BOUILLABAISSE step-by-step. Easy recipe.bouillabaisseslide2aFISH WASTE is one of the most important ingredients to cook fish soup. Fish heads, fish bones from TURBOT and HAKE. Gives taste in the great soup! So use the whole fish ( no ”food waste”) -”Nose-to-tail-eating”. HAV Torvehallerne KBH http://hav.dk/ has fresh fish & shellfish of excellent quality for my BOUILLABAISSE. For fish soup I use TURBOT FILET, HAKE FILET. I prefer both fish and shellfish in my BOUILLABAISSE. So I use MUSSELS: Fresh Danish ”Blåmuslinger” and NORWEGIAN LOBSTERS (whole lobster and tails).                     

INGREDIENTS: 800 g cleaned FISH with solid flesh (TURBOT, HALIBUT, SOLE); 800 g cleaned FISH with loose meat (HAKE, COD, HADDOCK, WHITING); 750 g FISH WASTE (BONE, HEAD, FINS); 3 leeks; 3 shallots or onions; 3 garlic cloves; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh oregano, chopped; ca. 1½ g SAFFRON threads; 1, 5 dl oliveoil; 1 bay leaf; 1½ teaspoon salt; ½ teaspoon pepper; 1 liter water; 3 big tomatoes, peeled & chopped; 1 kg MUSSELS; 6-12 NORWEGIAN LOBSTER-TAILS; evt. 4-8 NORWEGIAN LOBSTERS.

At your fish-store ask kindly for FISH WASTE and ask him to cut FISH in FILET. (Unless off course you know how to do it yourself). Fresh SHALLOTS gives a lot of taste. I always try to get fresh ingredients of good quality. Vegetables are from Solfrugt – Torvehallerne KBH and herbs from my garden. 1) FISH AND FISH WASTE: Clean under cold water. Cut fish (TURBOT-FILET and HAKE-FILET) in smaller pieces/chunks. Dry it a bit. Let water drip off fish waste. Store in refrigerator.bouillabaisseslide4In large pot cook NORWEGIAN LOBSTERS 3 minutes in hardboiling water. Cool of. Keep in refrigerator until serving in FISH SOUP.bouillabaisseslide3 2) VEGETABLES: Clean vegetables. Clean thoroughly LEEKS.bouillabaisseslide5Cut leeks in thin strips. Repeat with green top of leeks & save the green top of leeks for the FISH STOCK. Peel and chop SHALLOTS og GARLIC CLOVES, keep them separeted. Peel TOMATOES, remove seeds and cut in bigger sizes. Set aside.bouillabaisseslide73) FISH: FISH: SOLID FLESH: TURBOT-FILET blend in a smaller bowl solid fish with marinade of: Half of garlic + saffron, thyme, oregano 1½ tablespoon. Cover it and keep it in refrigerator until further use.

FISH: LOOSE FLESH: HAKE FILET blend in a smaller bowl fish with loose flesh with marinade of the other half of garlic + saffron + thyme + oregano + 1½ tablespoon oliveoil. Cover it and keep it in refrigerator until further use.bouillabaisseslide104) FISH STOCK: A flavourful liquid used as base for fish soup, made by slowly simmering bones and fish trimmings/FISH WASTE with vegetables (GREEN TOP OF LEEKS) in water, then straining: In large pot cook FISH WASTE together with water, leek top; onion, salt & pepper for 35 minutes. Strain fish stock and set aside. Clean MUSSELS.bouillabaisseslide125) FISH SOUP: In large pot heat Olive Oil. Sear 2 chopped Onions + Leek-strips. Add FISH WITH SOLID FLESH (TURBOT-FILET WITH MARINADE). Add strained FISH STOCK. Cook and simmer FISH 3-5 minutes. Add FISH WITH LOOSE FLESH (HAKE-FILET WITH MARINADE) and TOMATOES. Add MUSSELS. Heat to boiling and reduce heat, cook/simmer 5-8 minutes. Add NORWEGIAN LOBSTER-TAILS the last 2-3 minutes and cook them with the rest of the FISH SOUP. Taste and add salt & pepper. When serving add NORWEGIAN LOBSTERS. Serv FISH SOUP warm with bread. BOUILLABAISSE easy recipe – lots of taste & so delicious. French classic. Bon appetit !bouillabaisseslidefinale

CRABCAKES WITH EDIBLE CRABS.

CRABCAKEslide1 CRABCAKES WITH EDIBLE CRABS is magic dinner on the beach. My Sister is in an amazing Beach House with private beach. It’s sunshine – so wearing bikinis we prepare the boiled EDIBLE CRABS on the beach. Happiness! HAV Torvehallerne in Copenhagen in Denmark WWW.HAV.DK got me these 6 fresh & live EDIBLE CRABS plus a TROLLCRAB! This is an old recipe from my Mother, who got it from a good American friend of my Grandmother. The American President Eisenhower used to come to get the good Ham (in the 1950) on the farm in USA of this friend. She was a good cook. So from me to you: CRABCAKES with EDIBLE CRABS – magic dinner on the beach.CRABCAKESLIDE2 HAV Torvehallerne http://hav.dk/ got me these excellent EDIBLE CRABS – and one TROLLCRAB which is a Danish Lithodes maja. Extraordinary animals right!? So in order that the Crabs don’t suffer to long – boil them as quickly as possible. And so first thing we did – when we came home with the crabs – we boiled them. See how: http://foodlovestories.com/ crabcakeslide3Sea, sun & fun – yes ”put on bikinis” and let’s prepare the cooked CRABS on the beach – where else? How to boil, prepare and peel EDIBLE CRABS please see http://foodlovestories.com/  Fresh CRAB meat for CRABCAKES. Store CRAB meat in refrigerator until use.crabcakesslide4EDIBLE CRAB or BROWN CRAB – Cancer parugus is delicious & nutricious meat. Avoid foodwaste, eat the WHOLE crab ”from nose to tail” – which is also recommended by WWF Denmark. EDIBLE CRAB is lean meat rich on iodine, zink, potassium, calcium og vitamin A, vitamin E, vitamin B and healthy fatty acids. Around 1/3 of weight of an adult crab is meat. Approx. half of the crabmeat is white (most delicate) and the other half is brown meat. The meat in the Crab Claws is the most delicate.

INGREDIENTS: BOILED LIVE EDIBLE 6 CRABS: How to boil, prepare and peel EDIBLE CRABS: Please see http://foodlovestories.com/  Boil TROLLCRAB in hardboiling water 12 minutes. Boil EDIBLE CRABS in hardboiling water 15-20 minutes.crabcakesslide5INGREDIENTS: CRABCAKES: 500 g (1 pound) EDIBLE CRAB meat; 4 slices of bread; ½ cup olive oil; ¼ teaspoon mustard; ½ teaspoon salt; 1 dash paprika; 1 teaspoon Worcestershire sauce; 1-2 eggs; 1 tablespoon chopped parsley; Serv with: Small, red tomatoes; Salad; Sweet peas; Sweet/sour chili-sauce.                                                HOW TO DO: CRABCAKES: Trim crusts from bread. Lay on flat platter. Pour olive oil over them. Let stand 1 hour. Pull bread apart lightly with two forks. To the small bits of bread add seasonings, yolk(s) of eggs and CRABMEAT. Mix lightly with fork. Fold in stiffly beaten egg white(s) and shape into cakes. Lay cakes ready on a plate.crabcakesslide6Brown in hot skillet just brushed with butter (fat). Cakes will be light, fluffy, and of delicate flavor. Serv with green salad, small tomatoes, fresh sweetpeas, lemonslices, limeslices, sweet & sour chili-sauce.crabcakesslide7 Decoration for top of CRABCAKES: Lemon, lime, tomatoe & sweetpeas. And use of olive oil of excellent, organic quality. Serving: CRABCAKES with EDIBLE CRABS is Magic Dinner on the beach. Bon appetit !crabcakeslide8

DEVILED CRAB WITH BROWN CRAB!

TASKEKRABslide1a DEVILED CRAB WITH BROWN CRAB! This is an old recipe from my Mother, who got it from an American friend of my Grandmothers. The American President Eisenhower used to come to get the good Ham (in the 1950’ies) on the farm in USA of this friend. She was a good cook. So from me to you: DEVILED CRAB with EDIBLE CRABS. EDIBLE CRAB or BROWN CRAB – Cancer parugus is delicious & nutricious meat. Avoid waste of food, eat the WHOLE crab ”from nose to tail”. EDIBLE CRAB is lean meat rich on iodine, zink, potassium, calcium og vitamin A, vitamin E, vitamin B and healthy fatty acids. HAV Torvehallerne in Copenhagen in Denmark WWW.HAV.DK got me these 6 super beautiful and so fresh & live EDIBLE CRABS. HAV Torvehallerne have EDIBLE CRABS of excellent quality.TASKERKABBEslide2HAV Torvehallerne in Copenhagen in Denmark WWW.HAV.DK got me these 6 excellent BROWN CRABS – and they’re so fresh. Uh, would like elastics on those claws, unfortunately elastics will fall off. Have to do without.TASKEKRABBEslide3 Amazing animals right!? I am not used to take life from an animal to eat it. But we eat chicken, porc, oxe etc. – who have been slaughtered. Only I didn’t do this myself. Boiling live BROWN CRABS – it becomes very present, that one take a life from an animal to eat it. It’s not nice. I have the deepest respect for this animal. I thank for it. So in order that the Crabs don’t suffer  to long – boil them as quickly as possible. And so first thing we did – when we came home with the crabs – we boiled them. Rather than only eating Crab Claws – it’s better to eat the WHOLE Edible Crab – which is also recommended by WWF Denmark. Around 1/3 of weight of an adult crab is meat. Approx. half of the crabmeat is white (most delicate) and the other half is brown meat. The meat in the Crab Claws is the most delicate. TASKEKRABBEslide4bBROWN CRAB or EDIBLE CRAB lives in the North Sea, the Atlantic Ocean and Kattegat, Skagerrak. It’s an nocturnal predator targeting a range of molluscs and crustaceans. A mature adult may have a carapace width of up to 25 cm (10 in) and weigh up to 3 kg (6,6 lb). It lives on the sea bed. EDIBLE CRAB is mature when 5-6 years old. Longevity is 25-30 years. This one is the biggest one, Beautiful animal.

INGREDIENTS: BOILED LIVE EDIBLE CRAB: 4 EDIBLE CRABS (1 per serving); dill; 1 flat beer; salt (2 tablespoons salt per litre water). 1 large saucepot filled with cold water. When boiling live Crabs: HOT BOILING WATER covering the crab constantly!

DEVILED CRAB: 500 g (1 pound) EDIBLE CRAB meat; 1 tablespoon butter; 2 tablespoon flour; 2 ½ dl (1 cup) cream; 1 teaspoon salt; ½ -1 teaspoon mustard; 1-2 teaspoons Worcestershire sauce; 2 hardboiled eggs, chopped fine; Red pepper; Breadcrumbs (2-3 slices in crumbs); 2-3 tablespoons melted butter; 4 carapaces (cleaned, 1 per serving). Decoration: Dill, a flower or….?TASKEKRABBEslide5bHOW TO DO: BOILED LIVE BROWN CRAB: Fresh BROWN CRAB is alive, so it’s necessary to boil it as quickly as possible the same day. We came home with 6 big, beautiful and so fresh BROWN CRABS. Must admit I was scared of them. Keep them dark and cool until handling. Keep them out of sun. Eventually put a piece of cloth of coton soaked with cold water over the crabs. We did that, but the biggest crab took the cloth. Bring large saucepot to boiling water. Add salt, dill and the beer. If the crabs grab each other with claws and legs – do not try to pull them apart. Or else legs and claws will be ripped off. Instead put a bit of cold water on crab – it should react to the water and stop holding the other crab. Hold the claws, turn and plunge CRAB into the boiling water., headfirst and on the bag/carapace. Immediately cover with lid, Cook over high heat untill water boils again, Cook 15-20 minutes covered when water is boiling, TASKEKRABBEslide6When crab is done, remove crab from saucepot. Cool crab off on its bag. When cooled off, store in refrigerator untill further use.TASKEKRABBEslide7PEEL BROWN CRAB: Place CRAB on its bag. Break off claws and legs. Set aside. Meat from claws is the most delicate. Clean exterieur/surface of carapace with cloth.TASKEKRABBEslide8With thumbs press body backwards and out off carapace. Set aside. With thumbs press jar/stomach backwards and down into carapace. Remove it from carapace. Remove the hard parts. Not edible. Remove brown, edible crab meat from carapace. Set aside. Rinse/clean carapace.TASKEKRABBEslide8bBreak carefully bone joints/leg pits off with a knife. In the ”Cells” you have fine, white crabmeat. Remove the middle brownish of the body, clean it a bit. Eventually cut body in two halfs with a knife. Take out fine, edible white crabmeat from body and from legpits (sort of ”cells”) with lobster pick. This white crabmeat is excellent.TASKEKRABBEslide9Break carapace smaller – along with the fine line round the caracace. Use your flat hand, a cloth to do it. Take shells away. Save carapace for serving later. Remove “dead-mans-fingers”. Not edible. TASKEKRABBEslide10 CRAB-BODY: Remove crab meat from body with lobster pick. This fine, white meat is edible and is very delicate. CRAB-CLAWS: Claw meat is the most delicate! Crack claws and remove meat. Remember pull out point of claws which is a delicacy. Be carefull to remove all shell parts. Very unpleasant in your mouth. Now you have all meat from the WHOLE BROWN CRAB. No food waste! A mature adult BROWN CRAB the meat represents 1/3 of total weight.TASKEKRABBEslide12DEVILED CRAB: Blend butter and flour over low heat. Then add cream. Stir until thick. Add seasoning, making ”hot” according to your taste. Fold carefully CRAB meat and eggs chopped fine. Fill shells (carapace). Cover with buttered bread crumbs. Bake and brown in oven 15-20 minutes at 200° Celsius/400° Fahrenheit. Served warm. Served: DEVILED CRAB with BROWN CRABS. Eat the whole BROWN CRAB, very delicious & nutricios meat – Bon appetit !TASKERKABBEslide1b

MEXICAN RICE WITH FISH – LEMON SOLE.

MEXIRICEFISHslide1c MEXICAN RICE WITH FISH… Being with my sweet friend is great inspiration. We both love cooking & baking – forget time. We cook & talk about life & discuss cooking. This MEXICAN RICE she gave to me – and now I give it to you! Excellent with PORC CHOPS, ROASTED CHICKEN OR FISH etc. My family loves it! Chili is also one of the ingredients, I just didn’t add it – but you can use it, if you like chili. I love LEMON SOLE baked in the oven. I get it from http://www.fiskehuset-gilleleje.dk/ Fish contains Omega 3, Vitamin D, Selenium, Iodine – the amount depends on which fish it is. I can only recommend this MEXICAN RICE WITH FISH, PORC OR CHICKEN. 3-4 servings.

Ingredients: FISH: 1 LEMON SOLE per person; salt & pepper, a little butter. MEXICAN RICE: 5 dl parboiled (brown) rice (organic); 6-7 dl boiling water (or enough water to cover rice in saucepan); 1 onion; 1 whole garlic (use all garlic gloves); olive oil; 1 bouillon-cube; 2-3 corn; 2 red, sweet peppers; 250-500 g peas; 4 carots; 1 chili.MEXIRICEFISHslide2bPROCEDURE: Preheat oven to 400°Fahrenheit/ 200° (traditionel) Celcius. RICE & VEGETABLES: Put rice in a strainer, pour cold water over rice, set aside. CORN: Just before cooking, remove the husks and silk. In a saucepot heat the water to boiling, add the corn. Reduce the heat, cover and simmer 5 minutes. Drain. Cool off. Cut of the corn, set aside. ONION: Peel onion and slice it. GARLIC: Peel garlic. Cut roughly all garlic gloves. SWEET PEPPER: Rinse red, sweet peppers. Remove seeds and white membrane. Dice peppers. CAROTS: Rinse, scrape, dice. PEAS: Frozen, ready for use in rice.MEXIRICEFISHslide3MEXICAN RICE: In large saucepan heat oil, cook onion only a little bit (must NOT take colour, until see-through) and stir. Add all garlic gloves and stir. Add the parboiled rice, mix well. Add boiling water so it covers the rice. Add bouillon-cube while dissolving it with your fingers. Mix well, stir frequently – and cook for 25 minutes (or follow instructions according to the rice you use). Cover. When approximately 5 minutes left of rice-cooking – add vegetables except corn. Stir well. When ready – add corn to rice, stir well.MEXIRICEFISHslide4Now this MEXICAN RICE is ready for serving. Next do the LEMON SOLE.MEXIRICEFISHslide5FISH: Grease baking pan with melted butter. Rinse LEMON SOLE with cold water. Place LEMON SOLE in baking pan. with a little bit of butter on top of fish. Bake LEMON SOLE in preheated oven 25 minutes at 400° Fahrenheit/200° Celcius. Bake fish without turning it, until done. LEMON SOLE tastes also good fryed in a saucepan. But it’s easier baked in oven. SERVING: MEXICAN RICE WITH FISH – LEMON SOLE BAKED IN OVEN. A very nice family dinner. Bon appetit !MEXIRICEFISHslide6

BAKED WHOLE TURBOT WITH ASPARAGUES, LEEKS & PARSLEY.

PIGHVARslide1BAKED WHOLE TURBOT WITH VEGETABLES… is easy dinner and healthy too. TURBOT is one of my absolute favorite fish. Fresh fish http://www.fiskehuset-gilleleje.dk/ – off course from. When you buy the TURBOT at the fish-store – ask the man to cut two ”pockets” on top of the fish along the backbone. He can also remove the head – but I prefer this TURBOT with its head on. Some of the fresh asparagus and leeks are chopped in small pieces and used as stuffing in the ”two pockets”. Served with potatoes and some melted butter-sauce. 3 servings. TURBOT. A big advantage: If you’re afraid of the ”fish-bones” – then TURBOT fishbones are so big – you can’t miss them. Delicious & Healthy. Fish contains Omega 3, Vitamin D, Selenium, Iodine – the amount depends on which fish it is also. Enjoy! PIGHVARslide2BIngredients: FISH: 1,5 kg WHOLE TURBOT; salt & pepper, a little butter (to prevent fish drying out during baking, brush the whole TURBOT with melted butter (or oil). Bake fish without turning it, until done

VEGETABLES & STUFFING: 1 kg small potatoes; 250 g asparagues; 3 leeks; salt & pepper; parsley. SAUCE: 100 g melted butter,PIGHVARslide3PROCEDURE: Preheat oven to 400°Fahrenheit/ 200° (traditionel) Celcius. Grease baking pan. VEGETABLES & STUFFING: Clean and rinse vegetables. Peel potatoes and put in saucepan covered with cold water. Cook potatoes about 10-14 minutes, until done. Depends on their size. Keep warm until serving. Mince asparagues and leeks. FISH: Rinse TURBOT with running cold water. Place TURBOT on baking pan. Fill ”two pockets” in TURBOT with some of the stuffing. Place the rest of stuffing a bit under and around the TURBOT on baking pan. Brush the TURBOT with some melted butter. Add 2-3 dl bouillon to baking pan. Bake TURBOT in preheated oven 35 minutes at 400° Fahrenheit/200° Celcius. SERVING: WHOLE TURBOT BAKED IN OVEN WITH ASPARAGUES, LEEKS & PARSLEY served with potatoes – Bon appetit !PIGHVARslide4B

GRILLED HAKE-FILET WITH POTATOES, ROSEMARY, THYME AND A LOT MORE!

KULMULEBEACHslide1BGRILLED HAKEFILET WITH POTATOES, ROSEMARY, THYME AND A LOT MORE… You need to make us a Sister-dinner at the beach this weekend!” – my Sister said. An opportunity to grill fresh fish. Fish is healthy and HAKE-FILET is perfect on grill. Being with people you love, late summer and beach is perfect match for a magical dinner. And as a bonus: Fullmoon coming up! So GRILLED HAKEFILET WITH LEMON & ROSEMARY served with a ”package of” POTATOES, FRESH ROSEMARY, THYME & SMALL TOMATOES – all in OLIVE OIL – baked in the oven. And also fresh HARICOTS VERTS & SPRING CABBAGE fried only a few minutes on a pan – so it´s still a bit crunchy. 4 servings. Magical dinner at the beach! Yummie!

Ingredients: FISH: 1 kg HAKEFILET, fresh (2 large, long filets); 2 lemons; Rosemary; Olive oil; salt & pepper.

VEGETABLES IN OVEN: 1 kg SMALL POTATOES; 250 g small Tomatoes; Rosemary; Thyme; Garlic; Olive Oil; salt & pepper Baking sheets.

VEGETABLES ON PAN: 1 Spring Cabbage; 250 g haricots verts; Olive oil.KULMULEBEACHslide2XFresh HAKE-FILET from http://www.fiskehuset-gilleleje.dk/  Eating fish at least once a week is healthy. Fish contains Omega 3, Vitamin D, Selenium, Iodine. And in addition the fishbones has been removed from filet, so it’s easy to eat.KULMULEBEACHslide3BPROCEDURE: Preheat oven to 350°Fahrenheit/ 175° (traditionel) Celcius. 

FISH: Prepare and preheat the grill.Prepare fish for grill. Add Olive oil on skin side of the HAKE FILET. Add slices of lemon on top of filet. Grill only on skin side of the filet for about 10 minutes.KULMULEBEACHslide4BVEGETABLES IN OVEN: Wash and rinse vegetables. Chop garlic. In a large bowl mix potatoes, tomatoes, garlic, rosemary, thyme, salt & pepper.       KULMULEFILETslide5cPrepare 4 baking sheets (1 baking sheet for each person). Divide the vegetables into 4 shares and put one portion on each baking sheet. Fold it around the vegetables – like a package and to prevent Olive oil from slipping out. Bake preheated oven 50 minutes.

VEGETABLES ON PAN: Clean and rinse vegetables. Cut Spring Cabbage in slices. Cook very shortly in a saucepan the haricots verts. Fry on a pan the haricots verts and spring cabbage.

SERVING: Sister-dinner at the beach: GRILLED HAKE-FILET WITH LEMON & ROSEMARY SERVED WITH SMALL POTATOES WITH ROSEMARY, THYME, GARLIC AND TOMATOES – magical dinner – Bon appetit !KULMULEBEACHslide6

MUSSELS WITH ONION, GARLIC, CARROTS & CREAM SAUCE.

BLÅMUSLINGERslide1XMUSSELS WITH ONION, GARLIC, CARROTS & CREAMSAUCE ! Mussels tastes delicious and it’s so easy to make. COMMON MUSSELS or ”Mytilus Edulis” are called ”Bluemussels” here – perhaps because of their colour of their shells. We had them for dinner in the garden on a warm summer afternoon! ”Keep it simple”. Mussels come ”live” in their shells. Be sure to buy them from a reliable fish market/store. Like other shellfish, they are very perishable, use them as soon after purchase as possible. Store in refrigerator until you eat them. Buy mussels with unbroken, tightly closed shells, or shells that close when touched. 18-24 mussels per serving (1/2 kg per serving). Fish and shellfish is very healthy. Enjoy. BLÅMUSLINGERslide2XIngredients: 2 kg Common Mussels; 1-2 garlic gloves; 300 g fresh carrots; 2 onions; ¾ cup bouillon (or a glas dry whitewine); 1 cup heavy cream; dill; butter (or olive oil); salt & pepper. Serve with bread.

HOW TO DO: MUSSELS: Rinse mussels well with running cold water to remove any sand. Discard any mussel that remain open. Scrub the shells clean with stiff brush. Scrap off any losse barnacles with a knife. Pull or clip off the beards. VEGETABLES: Clean onion, garlic, carrots. Mince garlic gloves. Onion diced. Carrots diced.BLÅMUSLINGERslide3MUSSELS & SAUCE: In big saucepot in hot butter (or oil) , cook onion and garlic until tender, stirring occasionally. Add and cook carrots, stirring. Add liquid and over high heat, heat to boiling. Add mussels, heat to boiling. Reduce heat to low. Cover and simmer, stirring occasionally, until mussels open, about 5-8 minutes. Serve mussels in their shells in bowls. Sprinkle with dill. Serve bread also. Keep it simple – easy and healthy dinner! MUSSELS WITH ONION, GARLIC, CARROTS & CREAM SAUCE. Bon appetit ! BLÅMUSLINGERslide4