8 steaks

2 medium carrots
100g celeriac
10cm piece of leek
2 eggs
1dl milk
200g cottage cheese
2 crushed garlic cloves
0.5 tsp salt
black pepper
chopped parsley
1dl darker wheat flour
butter for frying

Grate the carrots and celeriac finely. Chop the leek. Lightly beat the eggs and blend into milk and cottage cheese. Add grated vegetables and seasoning to the mix. Add flour and mix well. Let the mixture settle for 30 minutes and then form into thin steaks.

Fry in butter on a low heat.

Watch the video:

Serves 4

500g potatoes
2 carrots
1dl pearl barley or spelt
100g high quality smoked bacon
1 large onion

For the sauce:
2dl buttermilk
0.5dl various chopped herbs (dill, spring onions, some peppermint leaves)

Rinse pearl barley with cold water until water is clear. Cut the carrots into 1 cm thick slices, halve the potatoes and place them in a pot
together with barley. Pour in just enough water to cover vegetables and barley. Season with some salt. Dice the bacon and chop the onion finely.

Fry together until the fat separates from the bacon and the onion is tender. Once the vegetables and barley are tender, mash them into the broth. Add the bacon and onion mixture and leave to cool.

Chop the herbs finely and season with a pinch of salt. Wait for 5 minutes for the salt to draw some juice from the onion then add buttermilk. Allow the sauce to season in the fridge and serve with lukewarm porridge.

Serves 4

2 medium aubergines
3 tbsp butter
1.5 tsp salt
black pepper
2 tsp dried oregano
300g strongly flavoured cheese
2 tbsp balsamic vinegar
1 tbsp olive oil
herbs

Cut the aubergines lengthwise into 0.5cm slices. Fry them on both sides in butter and place on a paper towel. Sprinkle with salt, pepper and marjoram. Slice the cheese thinly and put on the aubergine. Roll up and place on a baking dish greased with butter. Mix the balsamic vinegar and olive oil and sprinkle on the rolls.

Bake at 250 ºC in the upper part of the oven for 5 minutes. Sprinkle with chopped herbs.

Serves 4

4 chicken legs

For the marinade:
2 tbsp curry powder
1.5 tsp salt
1 tsp ground spice cumin
2 garlic cloves
Juice of 1 lemon
4dl kefir

Put the chicken legs in a big plastic bag. Blend the marinade ingredients and pour the mix into the plastic bag. Shake well and store for at least 2 hours. Put the legs in the oven dish and cook them at 180 ºC for 35–40 minutes.

Serve with boiled rice.

Watch the video:

Serves 4

For the herb butter:
100g butter
1dl chopped basil
0.5 tsp salt
2 tbsp lemon juice
0.25 tsp black pepper
1–2 cloves garlic

For the salmon:
2dl white wine
4 salmon steaks or fillet slices or butterflies
1 tbsp tarragon

For the herb butter, beat chopped basil, crushed garlic, salt, pepper and lemon juice into the softened butter. Put the butter onto cling-film, form into a sausage shape of 3–4 cm diameter, roll up and chill in the fridge until needed. Heat the wine in a frying pan, add salmon steaks and chopped tarragon and cook for 4 to 6 minutes. Put salmon on the plates. Slice the herb butter and place on the hot fish.

Watch the video:

Serves 4

600 g salmon fillet
1 leek
4 tomatoes
1 dl 10% sweet cream
4 dl sour cream
1 clove of garlic
¼ tsp white pepper
1 tsp salt
1 tbsp butter

Put the salmon fillet in a casserole greased with butter, with the skin-side down. Mix the sweet and sour cream with the seasoning. Slice the tomatoes and leeks and place the slices on the fish fillet. Pour on the cream sauce.

Bake at 200 degrees for 30 minutes. Serve with boiled potatoes or rice.

4 servings

400 g cheese
2 tbsp flour
3 tbsp breadcrumbs
1 tbsp pizza seasoning
2 eggs
½ dl milk
½ dl oil

Cut the cheese into approximately 1-cm thick slices. Lightly beat the eggs and mix with milk. Roll the cheese in flour, then in the egg-milk mixture, again in flour, and the eggmilk mixture. Thereafter, roll in breadcrumbs to which pizza seasoning has been added. Fry in hot oil until light brown on both sides.

Serve with fresh salad.

8 servings

1 kg ground meat
4 dl unflavoured yogurt
2 dl breadcrumbs
2 eggs
1 onion
1-2 cloves of garlic
½ tsp black pepper
1 tsp salt

Filling:
250 g cottage cheese
100 g grated cheese
½ tsp fine salt
½ dl chopped parsley

Topping:
100 g grated cheese
1 dl breadcrumbs

Mix the ground meat with yogurt, breadcrumbs, slightly beaten eggs, chopped onions, crushed garlic, and seasonings. Mix the filling ingredients.

Form 8 patties from the ground meat mixture, place the filling in the centre of each patty, roll the patty, and form it into an egg-shape. Cover with breadcrumbs, place on an oven pan, sprinkle with grated cheese.

Bake at 200 degrees for 25 minutes.