I think one of the best meats to barbecue is pork chops. I recommend that you choose the parts that have some fat around the meat. The fat makes it more juicy and some of it will actually disappear when its cooked. Less fat will only make the pork dry and dull.
This marinade also works for vegetables that you should marinate separately. Vegetables I recommend are…
red and green peppers
3-4 parts olive oil
1 part balsamic vinegar
fresh or dry thyme, oregano etc
1-2 bay leaves
2-3 cloves of garlic
Mix the oil and the vinegar together with the honey. Add the spices to your own taste. There should be a nice balance between the sweet honey and the peppers.
Fill a plastic bag with the pork chops and poor the marinade over them. Press the bag around so the marinade spreads around all the pieces. Let them rest in the fridge overnight or for a couple of hours.
When you barbecue the pork chops they should not be over an open flame. Wait until you have a nice glow. If the pork chops are not too thick they will be done quite quickly anyway.
I really enjoy this barbequed meat and vegetables with a arugola/potatoe salad and some spicy red wine.
This cheese pie is made after being inspired by my former neighbor Inger’s great pies. I just had to do my own version as we don’t see each other often enough any more. The pie is great to do when you have some old blue cheese left over that is too ripe to eat by it self.
300 ml milk
salt and pepper
75 g (2.6 ounces) butter
flour 300 ml (1 ¼ cup) white flour
Mix the dough together and let it rest for a while in the fridge. Spread it on a round dish and poke at it with a fork. Pre bake the shell with pie-weights for about 10 min at 200°C (392 F). Remove the pie weights and keep baking the pie shell for about 5 minutes. Let cool.
Mix the eggs and milk together in a blender. Add the blue cheese to your own taste. It often tastes more intense before it’s baked so don’t be afraid to add a little too much. Blend it to make a smooth filling and poor the filling into the pre baked shell. Add the chopped walnuts and bake the pie until the filling is firm.
I serve my cheese pie with a salad and some red whine.
1-2 gloves of garlic
a piece of good strong ripe cheese (cheddar, blue cheese)
small package of cream (half and half or thick milk)
salt and pepper
Clean the spinach and let it dry while you peel and shop the garlic into small pieces. Heat up olive oil in a pan and fry the garlic until it’s golden brown. Fry the spinach together with the garlic. When the spinach is soft you can add the cream and add the cheese when it’s starts boiling. Use salt and pepper to your own taste.
To get a spicier version you can fry some chili peppers with the garlic before adding the spinach
Serve the spinach with fresh pasta, tomato salad and top with parmesan.
Also check out no más de mamá’s twist of this recipe (in Spanish)
½ pound of herring in wine (east village cheese shop)
¼ red onion
Mix all ingredients together. Add more mustard and lemon after your taste. If you want the herring to be sweeter add some sugar or sweeter mustard.
The herring can be served on Magnus Kefir Bread and some slices of boiled eggs. Decorate with dill and serve it with chilled vodka.
for one loaf
250 ml (1 cup) unbleached wheat flour
100 ml (0.4 cup) coarse wheat flour
150 ml (0.6) rye flour
125 ml (½ cup) crushed rye seeds or oat seeds
50 ml (¼ cup) carrots
50 ml (¼) chopped sunflower seeds
½ teaspoon salt
2 teaspoon bicarbonate soda
500 ml (2 cups) kefir or yogurt)
2-3 table spoons molasses or dark syrup
Mix the dry flours together with bicarbonate, salt, sunflower seeds and carrots. Carefully mix everything with kefir and molasses. The dough should be sticky. Poor it into a greased baking tin. Bake it for about 1 hour and 40 minutes at 175°C (345 F).
This bread is great with my east village herring and vodka.
See also my post about How to Make Kefir.