Today’s special: ”CRISPY PORK WITH PARSLEY SAUCE” – Denmarks Official National Food – and also one of my Son’s favorite dishes! Recipe 3-4 servings. Cooking is love made edible in ”CRISPY PORK WITH PARSLEY SAUCE AND POTATOES”. Enjoy for family dinner or romantic dinner…..CRISPYPORKPARSLEYslide2Ingredients: CRISPY PORK: 900 g fresh pork tenderloin non-salted or lightly salted pork belly slices (from the butcher); butter, salt & pepper; 3 eggs, 1 dl rye flour; 1 dl bread crumbs. BOILED POTATOES: 1 kg potatoes. PARSLEY SAUCE: Parsley (2-3 dl finely chopped parsley); 3 tablespoons butter; 3 tablespoons wheat flour; 1 cup bouillon (or water from potatoes); 1 cup milk or whipping cream; salt & pepper.                                       CRISPYPORCPARSLEYslide3Procedure: CRISPY PORK: Put fresh pork tenderloin non-salted in a large dish. Add 2 liters cold water mixed with 4 teaspoon salt. Marinate in refrigerator for 2-12 hours. Take pork tenderloin out, dry off. Prepare two plates: In plate with fork, beat eggs. In plate mix rye flour, bread crumbs and salt & pepper. With tongs, dip meat first into eggs, turning to coat both sides, then dip in mixture of rye flour and bread crumbs. Repeat to coat each piece twice.                                                                                                                             CRISPYPORKPARSLEYSAUCEslide4 Repeat to coat each piece twice.                                                                                           CRISPYPORCPARSLEYslide5In skillet over medium-high heat, in butter, panfry meat until well-browned. Pork must be well done. Put aside and keep warm. And I do like using cooking pots and pans from BOILED POTATOES: Peel potatoes. In a saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce the heat to low. Cover and simmer small potatoes for 12-15 minutes. Larger potatoes 15-20 minutes – until tender. Save hot potatoe-water and put aside for use in PARSLEY SAUCE. Keep potatoes warm.                                                                                                                         CRISPYPORCPARSLEYslides6PARSLEY SAUCE: Wash and rinse parsley well. Chop parsley. Cook butter. Add flour and then warm potatoe-water. Boil over medium heat, stirring until sauce thickens slightly and boils (boils about 3 minutes).                                                                                           CRISPYPORCPARSLEYslide7Boil over medium heat, stirring until sauce thickens slightly and boils (boils about 3 minutes). Add milk/whipping cream. Boil. Add chopped parsley. Boil and taste if needs more salt and pepper. Serve CRISPY PORK WITH PARSLEY SAUCE AND POTATOESTo serv: Cooking is love made edible in CRISPY PORC WITH PARSLEY SAUCE AND POTATOES….the Official National food in Denmark…Bon appetit !                                                                                       CRISPYPORKslide8


BORGpastaDIAS1PASTA WITH CHICKEN & BACON SAUCE – Garlic, salt, pepper & onion taste deliciously with chicken & bacon. One of my sons favorite dishes for dinner. Quickly and easily made. Recipe for 3-4 persons. I used fresh papadelle or linguine which is cooked until papadelle is tender-crisp. Cooking is love made edible !                                BORGpastaSLIDE2Ingredients: CHICKEN & BACON SAUCE: 500-800 g chickenbreast; 150 g bacon cut into pieces; 250 g mushrooms; 2-3 onions; 2-3 garlic glove, ½ liter (5 dl) cream for food/sauce; butter; salt & pepper; 1 minced parsley; fresh grated Parmesan cheese. PASTA: 500 g fresh pappadelle/linguine; salt.                                                                       BORGpastaSLIDE3 Clean, rinse parsley. Mince parsley.                                                                                      BORGpastaSLIDE4PREPARE CHICKEN & BACONSAUCE: Clean and chop vegetables. Cut chicken breast and bacon in pieces. In saucepan over high heat cook onion and garlic until tender, stirring. Add chicken and cook it, stirr occasionally. Add bacon and cook it, stirr occasionally. Then carefully pour liquid into chicken & bacon mixture in saucepan.             BORGpastaSLIDE5CHICKEN & BACON SAUCE: Cook and simmer 10 minutes. Add salt & pepper to taste. PASTA: In saucepot, prepare papadelle/linguine as label directs. Cook papadelle /linguine until tender-crisp. Drain. Return to saucepot; Keep varm. Into papadelle/linguine, gently stir chicken & bacon mixture. Toss mixture to mix well. You can also either toss with Parmesan cheese or serv Parmesan cheese individually. Serv: PASTA WITH CHICKEN & BACON SAUCE with fresh parsley and a bit of fresh grated Parmesan cheese. Bon appetit !                                                                         BORGpastaSLIDE6