ELDERBERRYSOUP WITH APPLES, LEMON & CINNAMON. Would you like some warm & wild ELDERBERRYSOUP WITH APPLES, LEMON & CINNAMON? My recipe is over 100 years old and written in Gothic letters. Got it from a good friend. We picked a basket full of fresh Elderberries: – ”Sambucas nigra” . Rememeber: Green, unripe Elderberries are poisonous. Only black, ripe Elderberries are edible. Use them cooked in soup, juice – is said to boost your immunity. Rinsed Elderberries can be stored in the freezer – so you can enjoy it later on this winter.Elderberries ”Sambucas nigra”: Green, unripe Elderberries are poisonous. Only black, ripe Elderberries are edible.Ingredients: 500 g (I used 800 g) ELDERBERRIES completely ripe, black, rinsed; 1 liter cold water; 6-8 apples (peel, cut in big pieces); 1-2 lemons, organic; lemon zest from 1 of the lemons; 1 whole cinnamon; 1 dl – 1½ dl sugar, organic; 3 tablespoons maizena (cornflour) mixed in a little bit of water.
How to do: Clean & rinse elderberries in a bowl of water. Change water. Remove elderberries from stalks. Only use completely black, ripe elderberries. Measure berries. Pour Elderberries in large pot with water. Heat to boiling, stirring until berries can be squezed (cookingtime approx. 10-15 minutes). In a strainer – with wooden spoon press elderberries through strainer into a big bowl.Put back elderberryjuice into pot. Add whole cinnamon, Juice from lemon, Zest from lemon, Apples cut in big pieces. Add sugar and mix it. Heat to boiling. Thicken soup with maizena/cornflour. Cook 2 minutes, stirring. SERVING: WARM & WILD ELDERBERRY SOUP WITH APPLES, LEMONS & CINNAMON. A delicious dessert & a boost to your immunity. Bon appetit !
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.PROCEDURE: 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.MEXICAN 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.Now this MEXICAN RICE is ready for serving. Next do the LEMON SOLE.FISH: 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 !
BAKED 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! Ingredients: 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,PROCEDURE: 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 !
GRILLED 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.Fresh 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.PROCEDURE: 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.VEGETABLES IN OVEN: Wash and rinse vegetables. Chop garlic. In a large bowl mix potatoes, tomatoes, garlic, rosemary, thyme, salt & pepper. Prepare 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 !