Remove the inside of the tomatoes and cucumber (in order not to get too much water in the salsa). Tomatoes, cucumber, peppers and red onion are cut into fine cubes (approx. 5 x 5 x 5 mm). Chop the chili and mix it with coriander and the remaining ingredients. Stir well and serve.
Grate cauliflower and pour boiling water over. Wait a few minutes and then drain all the water – important that you squeeze out all the water. You can also use a clean towel.
Mix all ingredients together. Use a spatula on a baking sheet making it very thin and smooth. Bake it for 15 mins at 392 degrees F. When the pizza has a golden crispy color, take it out of the oven and add the topping. Bake for 5 mins until the cheese is melted
Chop the onions using a grater and mix them together with the pork in a bowl and add salt and pepper. Mix it very well.
Add the eggs and stir. Then add the cream while stirring (add a little HUSK if necessary)
Fry the meatballs in a heated pan with the butter until they have a dark and golden color.
1 large broccoli
1/4 tsp salt
1/4 tsp pepper
20 g of butter
Light brown sauce
3 cups of heavy cream
1 egg yolk
20 g of butter
5 drops caramel color r similar
salt and pepper
How to make the broccoli
Cut broccoli in small bouquets and pour them with boiling water.
Melt the butter over the broccoli and add salt and pepper.
How to make the sauce
Pour the cream into a small pot. Add the egg yolk while stirring.
Let it boil while stirring.
Turn the heat down and let the sauce simmer – if it’s not thick enough add 50 g of cream cheese.
Add butter while stirring and add salt and pepper – adjust the color then with the caramel color.
Beat egg, cream, salt and pepper together in a bowl. Melt the butter in the frying pan and crop up the chili, garlic and bell pepper and add it.
When the onions are soft, pour the egg mixture into the pan and keep stirring until the consistency is perfect.
Then pour the olive oil over and serve with small tomatoes and fresh basil.
Fry the pork chops, sausages and bacon in a pan with some butter and then pour into a pot. Chop the onions and cut the mushrooms and the bell pepper and add the paprika, tomato paste and chopped tomato and heat it up.
Add cream and let it simmer for a few mins. Add salt and pepper to taste.
Wash and thoroughly dry cauliflower, then remove all green leaves.
If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes. If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.”
Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
Once you have your cauliflower rice, it’s easy to cook. Simply sauté in a large skillet over medium heat with 1 tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 mins.
Warm up the butter/coconut oil and cook the chopped onion and cook until the colour changes. Stir in the ground beef and cook for approx. 20 mins. Add all other ingredients, let the sauce boil and let it simmer for approx. 10 mins.
Add layers of beef and cabbage and use the cabbage as lasagna plates. Pours some of the grated cheese in between the layers. Finally, add the remaining meat sauce and cover the top with the remaining cheese.
Bake in the oven at 392 degrees F until cabbage is tender and the grated cheese is bubbly for about 10 mins.
Heat up a wok (or a deep frying pan) and add the butter and let the butter melt.
Then add the Tiger shrimp to the melted butter and stir it up, so the butter is spread onto the tiger shrimp evenly. Turn the Tiger shrimp upside down after 30 seconds, so they become rose colored on both sides. Add more butter and the cream cheese to the pan, and stir until it is smooth. Season with salt, pepper, basil and garlic while stirring. Add the parmesan-cheese and continue to stir until the sauce thickens. Turn off the heat and let it rest in the pan. Lastly rinse and twist the spinach thoroughly and add it to the dish.
Make spaghetti from the Squash and pour boiling water on it. Then let it drain a bit.
Put the squash-spaghetti on a plate and pour the creamy Tiger shrimp on top.
Pork tenderloin with cauliflower puree, crudité and melted butter
Ingredients (4 servings):
1 small pork tenderloin approx. 500 g
1 small cauliflower
150 g butter
100 ml water
2 pcs fried bacon (save a few from breakfast)
herbs for decoration (a little thyme)
salt and pepper
Remove tendens from the pork tenderloin for a fine texture. Season with salt and pepper. You can either cook the tenderloin in a pan or in the oven.
Remove a few cauliflower bouquets and cut, together with the radishes, into thin slices. Use a sharp knife or a mandolin cutter. Put the cauliflower and radish slices in iced water, and set aside. This will make them extra crispy.
Cut the rest of the cauliflower into smaller pieces and cook with 100 g of butter and 100 ml water for approx. 10 mins. Pour the liquid into a bowl (to be used again) and blend cauliflower with a stick blender. Add the cooking liquid together with the butter until you have a suitable creamy puree. Season with lemon juice, salt and pepper.
Cut asparagus into smaller pieces and steam for a few mins. You can use a sieve over the pot with cauliflower while cooking.
Melt 50 g of butter in a pan and fry until it’s brown and has a taste of nuts. Add the mixture a little lemon juice.
Chop the fried bacon into fine pieces.
Arrange the puree on a plate and decorate with the vegetables and herbs. Place a few pieces of sirloin next to it and pour the melted butter over the meat. Sprinkle the dish with bacon.