Main courses

Nussis stirfry

This is a simplified stir fry recipe for 2 persons and the quantities allow leftovers for lunch the next day.

Ingredients:
250 g Chow mein noodles
5 big carrots
6 spring onions
5 dried shitake mushrooms
ca. 1 1/2 lb chicken breasts
1 garlic clove
1 small piece of fresh ginger
oil to fry in, sesame oil, soy sauce, chilli powder, lemon juice, evtl. sesame seeds

Cut mushrooms into small pieces and put in water for at least half an hour. Cut carrots into small sticks, chop spring onions, and cube chicken breasts. Fry the chicken together with the pressed garlic and ground ginger, some lemon juice and chilli powder. Take out of the frying pan when ready. Fry carrots in oil until almost tender, then add mushrooms and spring onions. Boil noodels according to cooking instructions on the package. Add the meat and the ready boiled noodles to the vegetables. Add sesame oil and soy sauce after taste and mix everything. Eventually top with sesame seeds and serve with a bit of teriyaki sauce.

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Superfast and easy salmon pasta

Ingredients:
250 g fresh Fettucine/160 g dried Tagliatelle
200 g smoked salmon
200 g cream
3-4 tablespoons pesto Genovese

Bring pastawater to boil. Heat up cream and pesto in a frying pan. Add cubed salmon and let simmer until cream reduces to right consistency. Season with salt and pepper after taste but first after salmon is added, since the dish might be salty enough due to the fish. Boil pasta according to cooking instructions and serve.

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Beef steaks with mashed sweet potatoes and green beans or salad

Ingredients:
300 g sweet potatoe
Beef steaks
2 tablespoons creme fraiche
7 chopped pecan nuts or walnuts
200 g green beans (alternatively mixed salad)
butter, salt, pepper, herbes de provence

Peel sweet potatoes and boil until tender. Mash and add creme fraiche and nuts. Boil beans in salt water until they are tender but still a bit crisby. Add some butter and herbes de provence. (alternatively prepare mixed salad)
In the meantime prepare steaks, season with salt and pepper and fry until they are rare/well done. You might want to brush some hickory smoke onto them. Serve steaks evtl. with herbal butter.

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Fast and easy veggie-couscous

Ingredients:
Couscous (amount according to your hungriness)
butter
bag of frozen mixed vegetables
frozen herbs after taste, salt

Boil vegetables in saltwater. Boil water for the couscous (amount according to cooking instructions on package).
Add water to couscous and let swell. Mix in herbes, butter and vegetables after taste.

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Broccoli-bacon-cheese pie

Ingredients for pie dough:
3 dl flour
125g margerine
2 tablespoons cold water

Ingredients for the filling:
3 dl milk
3 eggs
140g bacon
400g broccoli
80g grated Cheddar cheese
pepper

Work margerine (room temperature) and flour together, add water to get a smooth dough. Spread it out in a buttered pie form and refridgerate for a few hours. Bake pie shell at 225 degrees C for 10 min. Cover ther edge with aluminium foil.
Fry cubed bacon and precook broccoli. Mix milk , eggs and pepper. Add broccoli and bacon in pie shell, cover with egg-milk mixture and sprinkle with cheese. Bake again for 30-40 min until golden brown.

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Tomatoe-Squash-gratin

Ingredients:
1 medium sized squash
4 medium sized tomatoes
ca. 12-15 small black olives
200 g Fetacheese
3 tablespoons olive oil
1 garlicclove
Herbs (basil, thyme, oregano)

Preheat oven to 200 degrees. Slice squash, tomatoes and olives. Press garlic into olive oil and mix. Use a bit of this mixture to grease a pan, then put squash and tomatoe-slices in layers into the pan. Sprinkle with dried herbs and the rest of the oil, then top off with olives and crumbled feta cheese. Bake for 20 minutes or until squash is tender.