Sushi pieces

Recipe on sushi pieces

Number of servings 4

Ingredients recipe

200 g salmon

200 g tuna

100 g sushi shrimp

2 avocados

1 cucumber, cut into thin strings

2 noriblad

Maki-sushi

1 noriblad

1.5 dl sushi rice

Salmon, tuna, avocado, cucumber and Wasabi

Do this

1. Nigiri: Cut the fish fillets for about 3x5cm thin slices.

2. Spread a thin layer of Wasabi on one side of the fish.

3. Shape the rice in the hand to an oval risk cape. Add fish fillet on top of risk cape.

4. Pinch and shape the piece with your hands.

5. Maki-sushi: Add noribladet on a bamboo mat with the shiny side down.

6. Spread the rice on the sheet but leave about 2 cm at the top free of rice.

7. Pull a string Wasabi in the middle of the rice.

8. Add the strips of avocado, salmon and tuna.

9. Moisten the free tab on the sheet with water and roll up bamboo mat. Squeeze together.

10. Sushin can be served with Japanese ginger, Wasabi and soy.

Dark chocolate mousse

Recipe on Dark chocolate mousse

Number of servings 4

Ingredients recipe

200 g dark chocolate

6 dl whipping cream

3 egg yolks

Do this

1. Prepare a water bath, take a saucepan with water and turn on the stove.

2. Add the chocolate on a plate and let it melt over the water bath (pan with the boiling water). 3. Whip cream FLUFFY.

4. Mix into egg yolks in the melted chocolate mixture.

5. Mix the chocolate and then down egg batter in the cream and stir gently.

6. Set in the refrigerator and let stand at least an hour before serving.

Dressed cake chocolate

Recipe on Dressed cake chocolate

10-12 pieces

Ingredients recipe

2 tbsp of melted dark chocolate

100g butter

1 ½ dl wheat flour

4 tbsp cocoa

1 ½ teaspoons sugar vanilin

2 eggs

3 dl sugar

Do this:

Turn on oven to 175 °.

Let the butter melt in a saucepan. Remove pan from heat. add the other ingredients and stir until all is well mixed. Pour the batter into a greased form, preferably with removable bottom. Cook in oven 30-35 min. placenta is low and should be a little scribbled in the middle. Put the cake on serving dish. Dust over with icing sugar. Served with a little whipped cream, but goes well without too.

Entrecote with Béarnaise and fried chanterelles

Recipe on Entrecote with Béarnaise and fried chanterelles

Number of servings Entrecôte 4

Ingredients recipe

4 discs Entrecote

Salt & pepper

Butter for frying

Accessories:

Béarnaise 2.0 dl

Chanterelles (fresh) 0.5 liter

Green asparagus (fresh) 1 bunch

Potato 0.8 kilograms

Cooking Potatoes:

Scale and boil in slightly salted water.

Béarnaise:

Heat Béarnaise on low heat according to instructions on package, or separately as cooking recipes.

Mushrooms:

Clean and cut into smaller pieces. Heat a boiler without fat on medium heat and fry the sponge dry for a few min. Add the butter and fry a few minutes, until the fungus had nice color. Put aside.

Meat:

Add more butter in the pan and fry the meat on medium heat for about 3 minutes on each side. Salt and pepper. Let rest. Asparagus: Cut off the dry bottom. Boil for about 5 minutes.

Biff all Lindström Swedish recipe 4 port.

Recipe on Biff all Lindström Swedish recipe 4 port.
500 g Minced beef
1 / 2 dl kesella COTTAGE CHEESE
1 1 / 2 dl pickled beetroot, chopped
2 tbsp capers
1 egg
1 tsp salt
1 krm pepper
2 1 / 2 dl cold sauce, feta and olive cremfresh
Stir the ingredients into farce. Shaping the steaks. Grill them over the filament about 3 min on each side. Serve with sauce, boiled potatoes and green salad. Garnish with beetroot and no capers.