For this you will need:

• 4 flounder fillets
• half a cup of corn flour
• 1 tbs ancho chilli powder
• 1 tbs garlic powder
• 1 tsp salt
• half a cup of oil (I used cancanoola)
• lemon juice

Mix together all the dry ingredients on a big plate until it seems like the spices are mixed evenly. Thanks to the chilli this should be pretty easy to spot. Then get out your flounder fillets and rub them with the batter.

Pour the oil into a frying pan. So it covers up the bottom and heat it up for a couple of minutes. When hot, put in the flounder and let fry for a couple of minutes on each side. When serving: squeeze a little bit of lemon juice over the fillets. Enjoy!

Battered flounder with cilantro garnish

Ever since “Food, Incorporated” I am very peculiar about eating organic meat. I was before even, but mostly because it tasted odd or bad even. Last night I had to swallow my pride and cook Tyson’s chicken breasts; 1. which in the past has tasted bad to me 2. Tyson’s is portrayed to be one of the worst food companies out there by the film. But we just got out of a recession (yes, I am making an excuse!)

Back to cooking.

Here’s what I used:

• 3 chicken breasts
• 1 lemon
• sage
• rosemary

Start off with cutting off any white parts of the meat and then cut a slit on the side of the breast. Kind of like cutting a ciabatta. Start stuffing the breasts with the sage leaves, try to lay them flat in the cavity and then put slices of lemon on top of the sage. Close the breast up as well as you can and squeeze the rest of the lemon over the meat. Sprinkle rosemary until pretty much covered each breast and then put in oven at 350F for about 45 minutes. It can be tricky turning the chicken when it’s stuffed like this but it shouldn’t be any problem unless you’re like me and accidentally cut straight through the chicken breast and end up with a two pieced breast. Oops!

This is a simple recipe that I need to work on. It was supposed to be similar to a “skagenröra” but it was not even remotely close, very tasty, different though. I would still serve it at a dinner party :)

What I used:
Shrimp
Sambal Oelek
Mayonnaise
Black lumpfish roe
Dill
Garlic
Lemon juice

First fry up a few shrimp that you will cut up and mix with the mayo, don’t fry up all shrimp at once. You want to serve them warm. Mix together the cut up shrimp, mayo, sambal, dill and a hint of garlic. I also added some lemon juice afterwards and it was actually pretty good. There’s really no need to add any additional salt and pepper since the sambal it both pretty salty and very spicy.

Now fry up the rest of the shrimp. For my appetizer I used three shrimp per plate because I think it looks nice. Garnish with dill and the lumpfish roe (which by the way can easily be found at IKEA) and serve with the hot shrimps off the frying pan. So delicious! A classic in my family :)