2 or 4 chicken breast cut open and flattened.
a third cup olive oil
3 Tablespoons lemon juice
2 Tablespoons soy sauce
2 Tablespoons balsamic
2 Tablespoons brown sugar
1 Tablespoon Djorn mustard
1 and half teaspoon of each, onion and garlic powder and salt.
1 teaspoon each. dried basil oregano thyme and paprika
half teaspoon pepper and red pepper flakes
Mix all ingredience together
Put chicken and marinate into a zip log bag up to 12 hours
When ready to cook heat a tablespoon of oil in a skillet over medium high heat
Cook chicken 3-4 minutes on one side turn over and cook on over side

60g butter
80ml flour
250 ml milk
4 eggs seperated
500ml cooked spinach chopped
salt and pepper to taste
100g smooth cottage cheese
65ml sour cream
100g strawberries sliced
optional 45 g fresh oregano, chopped
Heat butter in pan, add flour, mix and stir then add the milk stir untill thickend
Stir in egg yolks, spinach and oregano if using
Beat egg whites untill stiff peaks forms.
Fold egg whites into spinach mixture
Pour into greased and lined swiss roll pan. (25 x 35cm)
Bake at 180 for about 20 minutes or light brown
Quickly turned roulade onto wire rack covered with tea towel
Carefully removed lined paper
Spread with well beaten cream cheese and sour cream mixture and sprinkle with strawberries
Use teatowel to help roll roulade from short side
Refrigerate cut into slices and serve.

Eggs with Swedish anchovies

Ingredients
4 eggs
125 g (5 oz) tin of Swedish anchovies (sprats), or a 100 g (4 oz) tin
1 red onion, finely chopped
3 tbsp sour cream
3 tbsp crème fraiche
3 tbsp dill, finely chopped
3 tbsp chives, finely chopped
white pepper
4 slices bread, preferably rye
salad for garnish

Method
1. Hard boil the eggs and cool under running cold water to prevent the outside of the yolks discolouring. Remove the shells and roughly chop the eggs.

2. Drain the anchovies, but keep the juice. Using a pair of scissors, finely chop the anchovies. Add to the eggs along with the finely chopped onion, sour cream, crème fraiche, dill and chives.

3. Have a taste and add some white pepper and perhaps a little bit of the juice from the anchovies. Go easy on the juice as it can leave an after-taste and isn’t to everyone’s liking.

4. Toast the bread (optional). Divide the mixture between the four pieces of bread and garnish with salad.

Serving suggestion
A glass of snaps goes down very well with Gubbröra!

125 ml olive oil
6 anchovies
3 cloves of garlic
1 t spoon capers
hald cup chopped olives
1 t spoon chilli flakes
salt and pepper
1 tin tuna in oil
400 g dried linguine
2 T spoons chopped parsley
Ground black pepper
1 lemon juice and zest
Place the oil in a sauce pan on medium heat
Add anchovies and garlic, cook until anchovies start to disintegrate
Add olives, capers, salt and chilli
Break the tuna up and add
Cook pasta in boiling water, reserve half a cup of pasta water
Add cooked pasta and pasta water to sauce
Add chopped parsley and lemon zest and juice a little pepper
Divide between bowls
I put garlicky breadcrumbs on top …or parmesan cheese

2 cups finely grated strong cheddar
half cup soft butter
1 cup flour
1 teaspoon paprika
40 stuffed olives
METHOD
Cream butter and cheese together
Sift flour with paprika
Add flour mixture to butter mixture
Flatten 1 teaspoon mixture in the palm of your hand
Place an olive in the centre and roll into a ball
(Dust your hand prior to prevent sticking)
Place balls on a lightly greased baking sheet.
You can now freeze in on an flat tray, put into a jiffy bag when hard, bake in oven when needed.
Bake at 200 till light golden, about 10 minutes
Serve with drinks.

1 red onion peeled and roughly chopped
5 or 6 cloves of garlic peeled
2 African bird’s eye chilies stems removed
1 red bell peppers blistered, skin & seeds removed, roughly chopped
4 tablespoons olive oil
juice and zest of 1 lemon
salt
cracked black pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon Kashmiri chili powder

Place the solid ingredients in a blender.  Add the liquid while running.  Adjust seasoning to taste.

Mix with yoghurt to make a marinade.
Mix with cream and heat gently to make a sauce.

Prep 5 min
Cooking time 40 minutes
Oven 180
Forelle pears 6, halved
Maple syrup quarter cup
Vanilla paste 2 t
Lemon, 1 rind and juice
Bay leaves 4
Butter 2 T
Cream to serve
Preheat oven to 180.
Place all ingredience (except cream) on a baking tray and roast for 40 minutes
Or untill soft
Serve with cream
DELICIOUS!!!!!!!!!

Oven 180 for 35 min

125 g soft butter
125 ml castor sugar
5 ml vanilla
2 xl eggs
125 ml apricot jam
175 self raising flour
3 ml bicarb of soda
50 g cocoa powder
250 ml buttermilk
ICING
125 g dark chocolate
60 g butter
30 ml cream
METHOD
Cream butter and sugar together till light and fluffy
Add vanilla and eggs
Mix together and add apricot jam
Sift flour, bicarb of soda and cocoa powder together
Add to the butter mixture
Add buttermilk
Spoon into a well oiled pan
ICING
Combine chocolate butter and cream
Stir over a low heat untill combined
Spread over cake

Bird fat bombs for feeding birds
2 cups lard
1 cup peanut butter
2 cups oats
2 cup mielie meel
1 cup flour
1 cup bird seed
1 cup raisins
Melt lard and peanut butter together over low heat
Remove from heat, add all other ingtedience stir together
Pour into plastic containers
Keep in fridge untill needed.

Serves four.

1 large onion, thinly sliced
4 tbsp vegetable oil
50g butter
800g peeled butternut squash or pumpkin, cut into 2.5cm dice
½ chilli, thinly sliced
4 tbsp chopped parsley
1 bayleaf
3 cardamom pods
1 tsp ground coriander
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground turmeric
Small pinch saffron
2 cinnamon sticks
½ tbsp honey
Salt and pepper
Vegetable stock (or water)
150g dried apricots, chopped
½ preserved lemon, skin only, roughly chopped
4 tbsp coriander, roughly chopped
2 tbsp pinenuts, roasted and roughly chopped

In a large, heavy saucepan, sauté the onion in oil and butter for 10 minutes, add the squash and cook for five minutes. Add the herbs, spices, honey, salt and pepper, cover with stock and simmer for 12 minutes. Add the apricots and lemon, and cook for another 12 minutes, or until the squash is soft but doesn’t mash. The sauce should have thickened slightly by now – if it’s too runny, increase the heat to reduce. Stir in half the fresh coriander. Serve over couscous or rice, and garnish with pinenuts and the rest of the coriander.