Nudelsalat med lammefilet august 14, 2008

600 g lammefilet
1 pk. risnudler , vermicelli
1 ss chiliolje
2 båt hvitløk
200 g voksbønner
1 stk. rød paprika
1 krm salt
1 ss soyasaus
2 ss søt chilisaus
3 ss frisk koriander
100 g peanøtter

1. Tilbered nudlene etter anvisning på pakken. Finskjær lammefileten og del den i tynne skiver.

2. Finhakk hvitløk, rens bønner og skjær paprika i strimler.

3. Varm chiliolje i en wok eller panne på sterk varme. Tilsett hvitløk og stek i 30 sekunder. Tilsett kjøtt og stek til det har fått en fin bruning., ca. 2 minutter.

4. Tilsett bønner og paprika og stek videre i et par minutter. Dryss over salt og tilsett soyasaus og chilisaus. Bland sammen og ta pannen vekk fra varmen.

5. Tilsett nudler, hakket koriander, og peanøtter.

Endive Salad with Candied Pecans and Maytag Blue Cheese november 7, 2007

2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup Maytage blue cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread september 23, 2007

1 medium bulb garlic, end cut off, 1 clove reserved

1 tablespoon extra-virgin olive oil, plus some for drizzling

1 cup walnut halves, toasted

1 1/2 cups feta cheese, crumbles

1/2 cup milk

1 teaspoon dried oregano

1/4 cup flat-leaf parsley, a handful of leaves

Freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1 large clove garlic, reserved from above, cracked away from skin 4 flat breads or pitas, cut into wedges and toasted

Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.

Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.

When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

Den kan virkelig anbefales!!

Peanut Butter Cookies august 19, 2007

125g butter
1/2 cup caster sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg, beaten
11/4 cups plain flour
1/2 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
Roasted peanuts for decoration

STEP 1
Cream butter, sugar and peanut butter together until light and fluffy. Gradually add beaten egg mixing well. Sift plain flour, baking powder and bicarbonate of soda and stir into creamed mixture.

STEP 2
Roll two level teaspoonfuls of mixture into a ball. Place onto a baking paper lined oven tray and flatten slightly with a fork, top with a peanut. Repeat with remaining mixture. Bake in a preheated oven at 180°C for 10-12 minutes. Allow to cool for 1 minute before removing to a cake cooler.

TIP: Use crunchy peanut butter for extra texture.