Start with the baked potato. Take a fork and chop some holes around, then in the oven for about 1 h and 15 min on 225grader.
Roast the corn in a dry pan until it is blackened on the edges. Cut the chili in half and clean out the seeds and chop it finely, mix it into the corn along with the zest of 1 lime and lime juice after taste. Remove the potatoes and cut a cross in the middle and open it. Add a knob of butter and sour cream. Pour over the roasted corn and sprinkle chives.
I served this with some good meat :) Perfect for a bbq dish!
200g fresh chanterelle
200 g pork salted
3 sprigs rosemary
2 cloves garlic
3 cup cream
2 cups Parmesan cheese, grated
400 g farfallepasta
Cut the bacon into small pieces and cut the mushrooms in half.
Pick the rosemary leaves from the sprigs and chop finely, then cut the garlic so thin you can (not chopped). Boil the pasta in salted water.
Fry the bacon so it starts to get brown, add the chanterelles. Let them soften and add both rosemary and garlic. After a few minutes, pour the cream and let it boil together with the other ingredients.
Drain the pasta and add to the sauce, then serve with grated Parmesan on top. :) So yummie!!!!
Grate the cauliflower florets to fine “flour” in the food processor. Add to bowl and use the microwave for about 10 minutes. Then press out the liquid as much as you can with the help of a towel.
Mix the cauliflower with crushed garlic, egg, cheese, and spices and spread the mixture on a baking paper on a baking sheet. Bake in the oven for about 20 minutes, take out and add the cheese and bake then for about 10 minutes until it is golden brown.
Remove and let cool slightly and then cut into pieces and serve.