Cheese & Garlic Meatballs

400 g mince (my choice is pork mince)
150 g sour cream
~2 dl breadcrumbs
1 onion, grated
1 clove of garlic, grated
1 egg
salt, pepper
fresh chopped parsley
Filling:
~100 g grated cheese

In a large bowl, mix all the ingredients. Season with salt & pepper.
Make flat, thin patties with the mixture. Place a bit of cheese in the middle and roll into balls,about size of the walnuts.
Place the meatballs into the fridge for 30 min.
Fry in the small batches  until golden brown all over.
You can also bake them in the oven.
Serve alone with sour cream or with mashed potatoes & white sauce or pasta..

Profiteroles

makes 2 baking trays

100 g plain flour
80 g butter
4 eggs, beaten
160 ml water

For the filling
350 ml fresh cream
vanilla extract
75 g sugar
handful of frozen blackcurrants & redcurrants

Preheat oven to 200 C.
Line 2 large baking trays with grease proof paper.
Put the butter & water into a small saucepan & cook, stirring with wooden spoon for 3-4 min or until the butter melts & the mixture is just coming to the boil.
Add flour at once & beat quickly with the wooden spoon until well combined.
Place over a low heat & cook, stirring, for 1-2 min or until the mixture forms a ball & begins to come away from the side of the saucepan.
Set aside for a 5 min to cool slightly.
Gradually add the eggs, beating well after each addition to form glossy & thick paste. Last egg whisk at first & then add bit by bit, beat until the mixture just falls from the spoon but still holds its shape (you may only need half of the egg or so).
Form the dough into walnut-sized balls using 2 dessert spoons (or pipe it) & place them well spaced on to the trays.
Bake for 20-25 min. They should be well-risen & golden color when baked. Make sure they are nice & dry in the center too.
Remove from the oven & use a sharp knife to make a slit in the side of each puff. Cool on the wire rack completely.
When ready to serve, whip the cream with vanilla & sugar, stir in the berry's. Pipe cream into each choux bun.
Serve with chocolate sauce or icing sugar.

PINEAPPLE & SMOKED HAM FILLING:
200 g cream cheese
100 g smoked ham
small can pineapple pieces
Fresh dill for decorating
Chop ham & pineapples, stir it into the cream cheese. Season as you like.

SALMON FILLING:
200 g cream cheese
100 g smoked salmon
1 tbsp chopped dill
ground white pepper
Blend it all & season.

ROASTED TOMATO FILLING:
200 g cream cheese
2 tomatoes
butter
parsley, chopped
salt, pepper
Place sliced tomatoes under the grill on to the buttered baking tray. Season with salt & pepper.
Grill until done. You can just fry chopped tomatoes on the pan in the butter.
Blend in a bowl, add cheese, parsley & season if you like.

LIVER PATE WITH ORANGE

100g butter
1 small onion, finely chopped
1 garlic clove, crushed
250 g liver
Finely grated zest of 1/2 orange, plus 1 tbsp juice
1 tbsp brandy (optional)
Melt half the butter in a large frying pan over a medium-low heat.
Add the onion & cook for 6-8 minutes, stirring, until soft.
Add the garlic & cook for 1 minute.
Remove with a slotted spoon & set aside.
Cut away any discolored bits from the liver, which will taste bitter.
Rinse under cold running water, then pat dry with kitchen paper.
Return the frying pan to a medium-high heat.
When the butter from cooking the onions is hot, add the liver & zest.
Cook for 2-3 minutes, stirring, until browned but the liver is still pink in the middle.
Add the brandy, if using, to the pan & bubble for 30 seconds.
Transfer the liver & any juices to the bowl of onions.
Set aside to cool slightly, then tip everything into a food processor.
Add the remaining butter & the orange juice & whizz for a few minutes, until really smooth.
Season & spoon into a bowl.
Cover & chill for 1 hour, until firmed up.
Serve at room temperature.

It will keep in the fridge for up to 3 days.

Meatballs

500g mince
1 onion,grated
55g breadcrumbs
1 egg,beaten
25g fresh parsley,chopped finely
salt & pepper

Mix all ingredients well.Shape 24 balls,chill for at least 20 min.
Fry meatballs in a single layer,without overcrowding until nice brown all around.
If you wish you can boil meatballs in seasoned boiling water,until they rise on top of the water.
Cool.Serve with sour cream.

Smoked salmon & chive pâté

Ingredients
200g tub cream cheese or soft cheese (light if you prefer)
1 tbsp fresh cream
200g smoked salmon , finely chopped
4 tbsp chives , finely chopped
1 halved lemon

Beat the cream cheese with an electric whisk, then beat in some seasoning, the chives, cream & a good squeeze of lemon.
Stir in the smoked salmon.

For a smooth pâté
Simply blend the ingredients in a food processor.

Layered Chicken & Vegetable Salad

4 eggs,hard boiled
3-4 potatoes,cooked
2 carrots,cooked
cup of corn,can be from frozen
100 g pineapple pieces in juice
200 g cheese,grated
2-3 chicken fillets,cut into strips or pieces
cup of mayonnaise
handful of pecans

Fry the chicken on the pan with butter or olive oil,season with salt & chilli or paprika.
Grate the potatoes with big grater & place on to the bottom of the serving dish.
Now grate the carrots with big grater & lift onto the potatoes.
Spread some of the mayonnaise thinly over the first layer.
For the second layer scatter the cheese over the vegetables & cover with some mayonnaise.
Now lift in the pineapple pieces & crumbled egg yolks.Cover with mayonnaise.
Next layer will be corn & chicken pieces,spread with mayonnaise.
For the last layer slice the egg whites finely & scatter over the salad.
Decorate with walnuts or pecans & with some greens,like parsley or chives.

Finnish Egg Butter



4 eggs
2 -3 tbsp butter, softened
salt
chives or parsley,chopped

Hardboil the eggs.
With back of thr fork crumble the eggs &  mix them with butter together until spreading consistency.
Add salt.
Spread on the bread or toast.

How To Sprout Lentils

Lentils sprouts are fabulous mixed into salads, sandwiches & on crackers. They taste absolutely yummy with fresh lettuce and tomatoes!& mayonnaise..
If you dont want it to be too healthy,then spread loads of real butter on to the home baked,still oven-warm rye bread & eat with your sprouts!

1/2 cup lentils (I use brown lentils)
2 cups water

Place lentils into the 1l jar & cover with 2 cups of water.
Cover the top of the jar with cheesecloth & secure with a rubber band or just make loads of holes into the jar's lid .
Let sit in water overnight (12 hours).
The next day drain off water.
Rinse and drain daily and keep out of sunlight.
On the third day you will have sprouts ready to eat!
Keep in fridge.

Watch videos about sprouting here

Wrapped Buns

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tsp sugar
30 g butter
250 ml water
Smoked streaky bacon for each bun

Make dough.If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm the place,covered with cling film or clean towel for 40 min or until its doubled in size.
Roll the dough out on the floured surface into the 40 cm long sausage.
Cut into 8 pieces,form the balls.Cover with clean towel & let them rise  for 15 min.
Wrap the bacon around loosely,secure with toothpick & place onto the prepared baking tray.
Let them rise again for 15 min.Brush with beaten egg.
Bake in the oven at 200C for 20-25 min or until ready.

Watch how to bake bread from here

Cheesy Meat Loaf

1 dl rice

1,5 dl water

0,5 tsp salt

500g mince
1 egg

1 dl milk

1 tsp salt
fresh ground pepper

Filling:

2tbsp chopped parsley

1 garlic glove,crushed

1 onion,finely chopped

100g feta cheese

20 g butter

Boil the rice.

Mix together mince,egg,milk & season.

Add rice.

Mix parsley,garlic & onion together.Add crumbled feta cheese.

Prepare baking tray.Cover with baking paper or brush it with butter.

Place the mince mixture & filling alternately onto the baking tray,leave mince mixture last.Shape it into bread shape.

Brush the bread with butter.

Bake in the middle of the oven at 200C for 60 min, or until done.

Cool completely,cut into slices.