Contents
Imprint
Foreword by the Author
Starters
1. Smoked Salmon and Avocado Mousse
2. Crab Bake with Seaweed served with Blinis
3. Blue Cheese Mousse with Walnuts served with a Date and Walnut Salad
4. Smoked Trout Roulade with Two Sauces
5. Chicken and Coconut Pancakes with Leeks
6. Asparagus Quiche served with Fresh Asparagus and Parmesan Salad
7. Spinach Roulade with a Twist served with Horseradish Sauce
8. Prawn and Cashew Nut Salad
9. Tuna and Olive Balls
10. Brie and Celery Flan served with a Date and Apple Salad
Main courses
11. Duck Breasts a la Maison (Hoisin Marinade)
12. Orange Marinated Salmon
13. Tomato Chicken with Imam Bayildi and Basic Wild Rice Salad
14. Fillet of Lamb in Amaretto Sauce
15. Chinese Steak (Sesame Seed/Soya Marinade)
16. Turkey Breasts with Lemon Pasta
17. Pork Fillet with a Variation of Mushrooms
18. Nouvelle Nordic Cuisine
19. Jumbo Prawn Kebabs with Mango and Figs
20. Caribbean Chicken
Vegetable and Side Dishes
21. Duchesse Potatoes (half celeriac or parsnips)
22. Wild Rice with Coconut Curry and Leeks
23. Wild Rice Basic Salad
24. Stuffed Peppers with Sweet Corn, Celery or Cashew Mix
25. Stuffed Mushrooms with Pistachio Filling
26. Ratatouille with Pine Nuts
27. Cauliflower and Broccoli Bake
28. Red Cabbage
29. Imam Bayildi
30. Aubergine Dreams
Desserts
31. Birgitte’s Daim Cake
32. Italian Coffee Cream
33. Madeira Soufflé with Blackberries and Raw Cream Sauce
34. Marinated Fruit with Meringue Topping
35. Sherry Mousse
36. Yvonne’s Apricots with Almond Stuffing
37. Tricolour Chocolate Mousse
38. Summer Pavlova
39. Port Soufflé with Cheese and Celery
40. Fruit Tartlets
Mix and Match Suggestions
41. Savoury Tartlets
42. Savoury Soufflé: Hot Tuna Soufflé with Prawns or Hot Smoked Trout Soufflé with Chives
43. A Family Favourite: Spicy Pork Loin
Imprint
All rights of distribution, also through movies, radio and television, photomechanical reproduction, sound carrier, electronic medium and reprinting in excerpts are reserved.
© 2019 novum publishing
ISBN print edition: 978-3-99064-464-5
ISBN e-book: 978-3-99064-465-2
Editor: Hugo Chandler
Cover images: Camilla Soerensen
Coverdesign, Layout & Type: novum publishing
Images: Camilla Soerensen
www.novum-publishing.co.uk
Foreword by the Author
Having lived in three countries for over twenty years each, namely Denmark, England and Switzerland and travelled extensively – I want to make cooking easy for the new generation, be it cooking for dinner parties (all the recipes are listed for ten persons) a college kitchen or eating well being single (all the recipes except the salads and meringue can be frozen in single portions, and mixed and matched directly from the freezer).
I came to England in 1977 to marry my childhood sweetheart and I had great trouble in living up to his mother’s culinary reputation.
I want to dedicate this book to my god children, Heidi, my first, Charlotte, Rebecca and Katrina, my sister-in-law’s daughters and August my best friend Niels’s son. A special thank you to Birgitte and Yvonne for validating the recipes.
The book gives ample opportunity to eat together and separately. You do not always have to eat the same, as a twosome, and when you work hard it is nice to take something exquisite out of the freezer.
The emphasis is on healthy eating: All the recipes use olive oil and low fat products such as quark and low fat Philadelphia.
Salt and pepper are not listed in the recipes.
Desserts are an exception, where both cream and sugar are used. I suggest eating them in small portions as a treat rather than over indulging.
The Port and the Madeira soufflés are exceptions, and contain no sugar. Either quark or mascarpone are much lower in fat than cream.
I have used a series of rubber and silicone moulds that are readily available in good kitchen stores. These are ideal for single portions and for freezing. Ramekins are similarly useful and are also ovenproof.
