I looked up a remoulade recipe a while ago and made some changes to it. It’s not as good as other remoulades I’ve had in the past but it was alright :)

For the remoulade:

• 2 egg yolks
• 1 cup vegetable oil
• 1 teaspoon hot sauce
• 2 tsp capers
• 2 tsp shallots
• 2 tsp spicy brown mustard
• 1 tsp dried tarragon
• 2 tsp Worcestershire sauce
• 1 tbs lime juice
• salt & pepper to taste
• 2 tsp fresh Italian parsley

Separate the yolks and whites in two different bowls. We will use both. Mix together the mustard and yolks. Add the oil in a thin stream against the side of the bowl. When all mixed together and smooth add all the other remoulade ingredients. It doesn’t matter what order :) When all mixed together, cover with plastic wrap and let stand in fridge while making the fish.

For the salmon:

• 4 salmon fillets  (inch thick)
• 2 egg whites
• Rest of shallot
• A tbs of dried tarragon

Mix together shallots and tarragon in a bowl. Dip the salmon in the egg whites, make sure it’s fully covered and dip down in the shallot/tarragon mix. Let fry on low heat for about ten minutes, flip fillets and cover. Let fry for another ten minutes or so. If unsure, just gently split the fillet with a fork or knife down to the middle to see if cooked through.

Served on a bed of potatoes garnished
with Italian parsley

Here’s what you need:

• 2 eggs
• 1 tbs pesto
• ½ cup orzo
• 1 large orange bell pepper (you can use any colour you like really)

Heat some water and boil the orzo for as long as the packet asks for. While its boiling mix together the eggs and pesto. Drain the pasta and mix it into the egg batter. Fill upp the pepper and put into the oven at 350 degrees for about half an hour. Broil the last five minutes.

It’s just enough for one person but double up if you’re many! Easy and very good :) Thank you Giada!

So here we go, breakfast for one:

• 2 eggs
• 1 bagle
• a pinch of old bay for each egg

Crack the eggs into cups and bring the water to a boil. Stir with a spoon to create a whirlpool (you don’t have to whisk it all that hard or fast) and carefully pour in the eggs. Lower the heat to low and let poach for about two minutes. Cut up the bagel and put the halves on a plate. Serve the eggs and sprinkle with old bay.

Easy wasn’t it?

The whites will be set and the yellow will be runny. Delicious :)

My recipe:

• 1 lbs ground venison
• ½ yellow onion
• 2 eggs
• ½ cup gluten free bread crumbs
• 1 tbsp dried thyme leaves
• ½ cup salsa (medium hot)
• 3 cloves of garlic
• handful of cilantro

This is one of those “mix everything together” recipes. So it is very fast and simple. Add all the dry ingredients in a big bowl and mix them together. For the gluten free bread crumbs I just crumbled a slice of millet bread. Finely chop up the onion and press the garlic cloves. Chop up the cilantro roughly and add the salsa. Crack in the eggs and add the meat. Mix it all together. I prefer adding the meat lastly but since this recipe calls for mixing it all together you can put it in whenever you want.

Grease up a meatloaf pan if you have one, personally I used a bread pan and it worked just fine. I sprinkled some black pepper on top to taste. Preheat the oven to 350F and bake the meatloaf for about 45 minutes. If unsure when it’s done, use a kitchen thermometer to check the temperature in the middle of the meat. It should read 165F+

This is a sweet and spicy loaf, skip the salsa if you prefer it less sweet.

Enjoy! :)

I love foresty food. Anything that tastes and smells like the forest. Venison goes so well with those flavours, spices and aromas. I also like traditional Swedish food (“husmanskost”) and decided to make Swedish meatballs of ground venison. Traditionally there is bread crumbs mixed in, but since I live in a mostly gluten free household we don’t keep it around.

Here’s how you make it!

• 1 lbs ground venison
• 2 cooked potatoes
• 1 egg
• 1 shallot
• 1 tsp juniper
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary
• a pinch of salt
• a pinch of white pepper

Start out by putting the ground venison in a big bowl. Then add all the dry spices. Chop up the shallot finely and add to the mix. Crush the juniper, I find it easiest to crush with the back of a knife. Rip the leaves off of the thyme and rosemary sprigs. Press the potatoes through a potato press, or mash them with a fork. Add the egg and mix the batter together until it looks like everything is mixed evenly.

Oil up a big frying pan and start balling up the meat with a teaspoon. You want the meatballs to be about the inch in diameter. Fry on medium heat for three to five minutes.

Served with carrots and parsley. Enjoy!

We are going to create a frittata with yams and for that we will need:

• 1 big yam or sweet potato
• 5 eggs

Cube the yam into quarter inch pieces and fry them in olive oil in an oven safe pan for about ten minutes on medium heat. Stir often so they don’t burn. Add the eggs and pre heat the oven on maximum heat/broil. Put the pan into the oven and broil for about 5-10 minutes.

Served with Pico de Gallo.

What you need:

• 2-3 half inch thick onion ring slices

• A handful of Italian parsley

• 12-16 cherry tomatoes

• Salt & pepper

• 3 large eggs

Dice the onions and put them in a large pan with a little bit of oil or butter to soften them (otherwise you might be risking onion-breath!) While the onions are softening in the pan, halve the tomatoes and roughly chop up the parsley. Mix the eggs, tomatoes and parsley in a small bowl and whisk it together. Pour the mix into the pan over the onions and let fry on low heat. When the eggs are almost set flip the omelette in half and serve. Delicious breakfast that is good for you, and super fast to make! You can make an omelette almost anyway you want. The important thing is to not outnumber the eggs because then you might just get grilled whatever-you-put-in-there with scrambled eggs. Enjoy!

Starting out: This dough was crazy to make. I made things a bit out of order and it messed me up a little bit. Start with boiling about 2 cups of milk, as soon as brought to a boil take it off the burner and set aside until luke warm (you don’t want the milk to be so hot it kills the yeast) while the milk is cooling down, mix the yeast in finger hot (its a Swedish saying, around 37-45 degrees Celsius) water, about half a cup of water. Crack four eggs into a big bowl (the primary mixing bowl) and add one cup of sugar. Also melt half a cup of butter.

The mix: Mix the eggs and sugar until smooth and yellow. Add the milk. The yeast and about 2 cups of bread flour. Mix until batter is smooth. Add another 3 cups of flour and beat really well. The dough should be really smooth and almost glossy. Add the melted butter, mix it in well and add the rest of the flour. Mix around until once again smooth, glossy and not sticky.

The 1st rise: Put the dough on a floured surface and put the bowl on top of it for about 15 minutes for a small rise. While doing so, slightly grease another bowl.

Kneading: After letting it rise for 15 minutes take off the bowl and start kneading it. Knead it until you feel its done yourself. I kneaded my dough for about 5-10 minutes.

The 2nd rise: Drop down the dough into the lightly greased bowl and put a towel over the bowl and let rise for about one hour. The dough will rise to the double or more ^^

Beat it: After one hour of rising, beat it down again really well and cover up for a third rise.

The making: After risen to almost double again take dough out on floured surface and split into 3. Split each slice into another 3. You should have 9 little balls of dough now. Roll them out to foot long little rolls and braid them. Or you could roll 1/3 out and spread butter, vanilla and cinnamon on it. Slice longways and roll up to little buns. When done with the braids and/or buns put them on (what I prefer) wax paper on a long pan.

The last rise: Let rise for 20 minutes under the towels. When risen, crack an egg and brush the top and sprinkle with some sugar.

Baking it: Put in the middle of the oven on 375-400 degrees Fahrenheit and bake for approximately 25-30 minutes. Make sure you didn’t get any sugar on the wax paper, it will melt and burn the bottom of your bread -_-

Overall this took me about 4 hours and made everyone smile. I wont say that this is as easy as it sounds but its definitely not hard. Takes alot of time and patience though, and cleaning :P