Orange flavored white chocolates

Ready to be eaten.

Christmas is only a few days from now and everybody’s baking and baking. I must admit that I have been a bit lazy and only Christmas candy I made is these white chocolates with a hint of orange flavor.

300 g white chocolate

0,75 dl cream
2 tsp grated orange peel
Coconut flakes

Wash the orange and grate the peel with a shredder. Place the chocolate pieces in to a casserole with cream and warm it up until the chocolate melts. Remember to stir the chocolate-cream all the time to avoid it to burn to the casserole. Add the grated orange peel and let the mix to boil for couple of minutes. And do remember to stir!

Place the chocolate into the fridge for at least an hour or overnight. Form small balls from it and roll them in coconut flakes.

So good!

You don't need a lot to make these :)

Creamy chicken fillets

Your ingredients

I thought that chicken breast made in the oven would result in paper dry meat, but I was wrong with this recipe. The meat was so juicy and tasty that I was amazed big time.

4 chicken breast fillets

2 dl cream
4 slices of bacon
6 pieces of sun dried tomatoes
10-15 mushrooms
4 tsp of mustard
Salt
Pepper

Fry the chicken fillets golden brown from both sides on a frying pan. Season with salt and pepper and place the meat in the oven casserole. Slice the mushrooms, bacon and tomatoes. Fry the bacon as crispy on a pan and add the mushrooms. Mushrooms should also get some colour on them.

Place the bacon and mushroom on the chicken with the sun dried tomatoes. Mix the mustard with cream and pour it on top of the chicken.

Cook in the oven in 225 degrees for about 15 minutes. Serve with potatoes, rice or with green salad.



Fry the meat on the pan,
this will keep the meat juicy
in the oven.

Put the tomatoes, bacon and mushrooms
on the chicken.

Pour the cream-mustard mix on the meat.





Delicious and juicy!

Fresh spring rolls - Goi Cuon

Serve with dipping sauce.

I think everybody knows the Chinese spring rolls, but I must admit that I was surprised when I heard about the fresh Vietnamese spring rolls. Could they offer a healthier option for the fried crispy spring rolls? Anyway, I loved the taste and they are quite fun to make.

As I was making these for the first time I followed quite closely the recipe I found on Youtube (Helen’s recipes – Vietnamese food). Maybe next time I dare to experiment with new fillings.

600 g pork belly

300 g scampi
200 g rice vermicelli
Salad leaves, pepper mint leaves, coriander, chive and sliced cucumber
Rice paper (large or small according to your choice)



Boil the other half of the
pork belly and cook the
other half in the oven.

Cook the scampi until they
are orange.

For the sauce you will need:

Oil

4 garlic cloves
5 table spoons of hoisin sauce
5 table spoons of the water where the pork belly was boiled in
1 table spoons of peanut butter
Sugar


Cut the pork belly in two pieces and boil the other piece in salt water for half an hour. The other piece you can quickly fry on a frying pan on both sides before putting it in to the oven for 45 minutes in 175 degrees. Before putting the meat in to the oven taste it with salt and pepper. When taking the meat out from the water or the oven check that it is not raw or pink in the middle. When the meat pieces have cooled down cut them in thin slices.



The ingredients.

Peel the fresh scampis (remove also the black line on the back) and fry them on a frying pan without any oil until they are orange. Cut them in half.

Cook the rice vermicelli and rinse it with cold water.

Rince the rice paper under water and place it on the table. Put the salad and mint leaves, cucumber slices, coriander and rice vermicelli on the other end of the rice paper. Next the vegetables place one pork slice. To the end of the rice paper you place the 2 slices of scampi so that the skin is towards the rice paper. Start rolling the paper from the end where the salad was and stop just before the scampi. Close the open ends by turning the sides of the spring roll. Add the chive on top of the scampi and finish the rolling of the rice paper.



Fresh spring rolls.

Place the vegetables in the
end, meat infront and
scampi in the other end.

The sauce you make by warming up the oil and gently cooking the small garlic pieces in it. Add the Hoisin sauce with pork belly water and peanut butter. Stir it well and add 1 table spoon of sugar. Let the dipping sauce to thicken for couple of minutes on low fire.



Stop rolling just before scampis,
turn the ends and continue
rolling over the scampis and
chive.

Minced meat soup with cream cheese



Enjoy the soup!

When the weather gets cold it is nice to warm up the body with a hot bowl of soup.

1 onion

1 l of vegetable bouillon
300 g minced meat
1 dl pasta
150 g cream cheese (I used pepperoni flavored but try also with herbs etc)
300 g mixed vegetables (broccoli, corn, cauliflower etc).
Parsley

Prepare the bouillon and when it boils add the onion pieces in it with the minced meat. Let it boil for some 5 minutes. Add the pasta and the cheese and let it cook for 10 more minutes. Add the vegetables and let the soup to boil for couple of minutes. Sprinkle some parsley on top of the soup.

 Bon app!

Easy and good :)