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Fresh pasta with meat sauce (2 pers.)
250 g beef mince
1 chopped onion
1 crushed garlic clove
1 large carrot, diced or coarsely shredded
1 tbsp olive oil
1 tsp dried oregano
1 tsp salt and freshly ground pepper
1 can chopped, skinned tomatoes
½ dl water
How to do it:
1. Mix mince, onion, and olive oil in a soufflé bowl with a fork. Put the lid on and steam
at full effect for 5 min.
2. Take out the bowl and loosen up the meat with a spoon or a fork. Mix thoroughly
with carrot, spices, and garlic.
3. Add the chopped tomatoes and water. Stir well.
4. Set the oven to full effect for 7-8 min. Allow the dish to rest for 5 min. and season
to taste.
5. Boil the fresh pasta on the cooker according to package instructions while the dish
rests.
Salmon terrine with spinach (4 pers.)
500 g fresh, boneless salmon
¼ l whipping cream
2 eggs
1 tsp salt
1 pinch Cayenne pepper
300 g defrosted coarsely chopped spinach
How to do it:
1. Cut the salmon into smaller pieces and put it into a food processor along with cream,
eggs, and spices.
2. Blend to a firm stuffing.
3. Drain the spinach thoroughly.
4. Grease an oblong tray, and put a layer of salmon stuffing, a layer of spinach, and
another layer of salmon stuffing into the tray.
5. Cover the tray with wrap and put it in the microwave oven at full effect for
approximately 10-12 minutes.
6. Allow the salmon terrine to rest and leave it in the fridge overnight.
7. Serve with a cold dressing.
Cold dressing for salmon terrine with spinach
3 dl sour cream
2 dl mayonnaise with added Dijon mustard to taste
White wine
Salt and pepper
How to do it:
1. Mix the ingredients and garnish with fresh chopped herbs to taste. Serve with French
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