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

3–4 chicken thighs
2l water
1–2 carrots
2 onions
1 tbsp butter
4 tsp flour
2dl single or whipping cream
200g smoked cheese
salt
black pepper
chopped parsley

Place the chicken thighs in cold water and bring to the boil, remove the froth and leave to simmer on a medium heat for about 30 minutes. Remove the thighs from the broth. Peel the carrots and grate coarsely. Peel and slice the onions finely. Melt butter in a frying pan to sauté the carrots and onions, then add flour and allow to heat through.

Pour into a pot and cook for about 10 minutes at a moderate temperature. Add cream and chopped chicken, bring to the boil. Add diced smoked cheese, season with salt and pepper. Mix well until the cheese is melted. Sprinkle chopped parsley on top.

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.

Serves 4

400 g grilled or smoked chicken meat
400 g vegetables (cauliflower, carrots, zucchini)
2 dl water
½ tsp salt

Sauce:
3 tbsp butter
2 tbsp flour
2½ dl milk
3 dl grated cheese
¼ tsp black pepper
½ tsp salt

Peel and chop the vegetables, place the carrots and cauliflower in the salted water and boil for 3-4 minutes until semi-soft. Strain. Grease the casserole with butter. Place the chopped zucchini and boiled vegetables in the bottom of the casserole. Chop the chicken and place it on the vegetables.

Prepare the topping: In a pot, melt the butter, add flour and brown. Add hot milk while constantly stirring. Bring to a boil and season.

Pour the sauce into the casserole, sprinkle with grated cheese and bake at 200 degrees for 20-25 minutes.

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.

Serves 4

200 g cheese
1 l water
2 tbsp flour
50 g butter
1 egg yolk
2 dl sour cream
1 tsp salt
¼ tsp pepper
2-3 slices of white bread

In a pot, melt the butter; add flour and brown. Add water, salt, and pepper. Mix the egg yolk with the sour cream and add to hot soup while stirring. Grate the cheese, sprinkle on the bottom of each soup plate, and ladle out the hot soup.

Toast the breadcrumbs on a dry pan, sprinkle on the soup.

12 servings

200 g cottage cheese
1 dl sour cream
3 eggs
2 dl flour
100 g melted butter
250 g grated cheese
150 g smoked ham
½ tsp salt

Mix the melted butter, sour cream, cottage cheese, lightly beaten eggs, chopped ham, flour, salt, and grated cheese. Lift the dough into a 26-cm diameter pie pan, and sprinkle with remaining cheese.

Bake at 200 degrees for 35 minutes.

8-10 servings

Shell:
200 g butter
100 g grated cheese
1 dl 10% sweet cream
5 dl flour
2 tsp baking powder

Filling:
250 g mushrooms
2 tbsp butter
1 sweet red pepper
200 g grated cheese
2 dl 10% sweet cream
4 eggs
1½ tbsp oregano
1 tsp black pepper
1½ tsp salt

Mix the soft butter with the grated cheese, sweet cream, and flour mixed with baking powder. Mix into an even dough. Press the dough into a 26-cm diameter pie pan covered with baking paper.

Chop the mushrooms and brown for 2-3 minutes in butter. Chop the sweet pepper into cubes. Place the mushrooms, sweet pepper and grated cheeses in layers onto the dough. Mix the sweet cream, eggs, and seasoning. Pour onto the pie.

Bake in a 200-degree oven for 30-35 minutes, until the filling has coagulated.

Serves 4

200 g cheese
2-3 boiled eggs
100 g carrots
200 g sour cream
½ tsp salt
Grated nutmeg

Grate the cheese and chop the eggs. Peel and grate the carrots. Mix and season all the ingredients. Serve with toast.

Serves 4

300 g cheese
1 apple
1 tbsp lemon juice
125 g celery
100 g radishes
100 g iceberg lettuce
1 can (226 g) of pineapple rings
½ dl salted nuts

Dressing:
2 dl unflavoured yogurt
½ dl canned pineapple juice
1 clove of garlic
¼ tsp pepper
½ tsp salt

Cut the cheese into bars or cubes. Peel the apple and cut into cubes, and spray with lemon juice. Slice the celery and radishes. Shred the lettuce and cut the pineapple rings into pieces. Mix the ingredients for the dressing.

Place the salad ingredients in layers on a platter or plate, sprinkle on salted nuts, and pour on salad dressing.