Poached Cold Salmon With Dill Sauce - Inkokt Lax Med Dillsås

 Perfect Summer Salmon Dish

Poached Salmon the Swedish Way

This dish goes back to my roots in Sweden and I prefer to make it a day in advance. It really gets better as it sits.

Poached salmon is very common in Sweden and especially in the summer served up with fresh baby potatoes for lunch or supper. I think this dish should be paired with a nice beer (Lager). The beer should not be "hoppy", rather light and crisp. Corona is a perfect match. You can also serve this as an appetizer or part of a group of appetizers. 

Regarding the ingredients, you don't have to be too exact, the main thing is that the salmon is covered with broth. 

Ingredients:

• 500-700 grams of salmon of your choice. Sockey is really yummy but any salmon is fine.

Ingredients for this recipe (broth):

• 50 ml of white wine vinegar
• 300 ml of cold water
• 50 ml of sugar
• 1 tbsp of salt
• 1 red onion, thinly sliced
• 1 carrot, sliced
• 10 white peppercorns (black is OK, but increase to 15)
• 1 large bay leaf
• 5 fresh dill branches (halved)

Ingredients for the Dill Sauce:

• 3/4 cup of mayonnaise (I prefer Hellman's made with olive oil)
• 1/4 cup of organic sour cream (buy the best you can get your hands on)
• 2 tbsp of fresh chopped dill
• A squeeze of lemon (optional)

Poached Salmon

Poached Salmon and Dill Sauce

Dill Sauce

To start with, prepare the salmon, remove skin, bones and trim nicely. Use a set of needle-nose plyers to remove the pin bones. 

Make sure to do a good job here, nothing worse than having to sit and pick out a bunch of bones. Cut into 1-inch cubes.

In a small to medium-sized saucepan mix all the "broth" ingredients and bring to a boil. Let simmer for 5-10 min. While it is simmering, mix together the Dill sauce. Cover and set in the fridge.

Once the 5-10 minutes are up, add the salmon cubes, the broth should cover the salmon. If it does not, add a bit more, water, vinegar, sugar and salt. Simmer for 3-5 minutes max. 

Remove from heat and let it cool slowly on the counter. Once it is cool, set it in the fridge. The salmon should be served cold right out of the pot with onions and carrots.

Serve this dish with freshly boiled baby potatoes (skin on). The potatoes should be boiled with lots of fresh dill.

Kale And Bacon Omelette

Kale Omelette With Bacon

Serves 1 hungry person
Preparation and cooking time 15-20 minutes

This is one of my favourite omelettes, it's easy to make and very tasty, especially with the kale adding a really scrumptious taste. I use a 10 inch or 25 cm non-stick frying pan for this recipe.

Ingredients:

• 2 eggs
• 2 strips of pre-cooked bacon, chopped (see my tip on how to prepare bacon)
• A handful of chopped fresh kale
• 2 green onions, chopped. You can also use regular onion, but the green onion is better.
• 1 medium sized tomato chopped
• A handful of grated cheese. I prefer Gruyere cheese from Switzerland
• 2-3 tbsp of cream, half & half or milk, cream is the best
• ¼ - ½ tsp of turmeric
• ¼ - ½ tsp of white pepper
• ¼ tsp of sea salt

Kale and bacon omelette with avocado.

Using a non-stick frying pan, over medium heat, warm up the bacon, then add the green onions and kale.

Saute for 2-3 minutes then transfer to a plate. During this time crack the eggs into a small bowl and add the cream, salt, pepper and turmeric, using a whisk or a fork beat together.

Pour mixture into the frying pan. After about 1 minute, using a spatula lift up the edges so the egg mixture can pour underneath the omelette.

Kale and bacon omelette.

When the liquid is starting to set up on top, sprinkle ¾ of the cheese over the whole omelette. Add in a generous amount of cheese at this stage helps keep the omelette together when you flip it together.

 After about 2 minutes add the bacon mixture on one half of the omelette. Add the chopped tomatoes followed by the remaining cheese on top of the bacon.

Gently push down and together on the fillings. Then using a wide spatula flip the uncovered half of the omelette over the filling while lifting the frying pan and slightly tilting it. Tilting the frying pan helps the uncovered piece fall into place.

Remove from heat and cover with a plate, lid, or cutting board for about 5 minutes. This makes the last bit of cheese melt and the flavours blend together. Slide it out onto a plate.

Kale, green onions and bacon

Sprinkle cheese as a first layer

Add kale, bacon, tomato and the rest of the cheese. Tilt and flip one side over

So good!

Scrambled Egg and Spinach

Scrambled Eggs

Scrambled eggs with spinach, red pepper, onions and bacon

Both eggs and spinach have such incredible amounts of nutrients and protein and you should have this dish in your weekly or bi-weekly menu. You can cook this up for breakfast or for lunch. Add a slice of wholegrain toast and you have a fantastic meal.

This dish is just a twist on regular scrambled eggs. The thing to keep in mind when you make scrambled eggs is to not overcook them. Scrambled eggs require 100% attention and stirring and tossing continuously, more on this below.

Ingredients:

• 4 eggs
• ¼ cup or 60 ml of half & half or milk
• ½ lb or 225 gm of fresh spinach
• 1 small fresh red pepper, chopped
• 1 medium onion, chopped
• 3 slices of pre-cooked thick sliced bacon, crumbled
• 1-2 tbsp of butter or canola oil
• ½ tsp of salt
• ¼ tsp of fresh ground white pepper
• ¼ tsp of turmeric

Get all the ingredients ready and measured up exact. This is always the best practice and especially in this recipe.

Over medium heat using a large frying pan and a curved spatula, melt the butter. Once the butter is bubbling away, add the onions and red pepper. Saute for about 2-3 minutes then add the crumbled bacon.

Onions and red pepper

While the onion and peppers are cooking, crack the eggs into a medium size bowl, add the half & half, turmeric, salt and pepper. Whisk so it is mixed well.

Continue to cook till the onions become translucent, another minute or two. Add the spinach (the pan will be almost overflowing at this point) and toss continuously till it is wilted down.

Spinach added

Once the spinach is wilted down, start your toast in the toaster; give the egg mixture another good stir and pour it into the frying pan over the spinach mix. Clean bowl with a spatula, making sure you get all the spices that may have settled on the bottom.

Eggs added to the spinach mixture

Spinach and scrambled eggs

Stir and toss at all times till the eggs are not runny annymore, but still shiny; they are done, remove from heat and serve immediately. 

Your toast should be close to done at this point.

Enjoy!

Spinach, Bacon and Fried Eggs

Spinach, Bacon and Fried Eggs

Serves 2 people
Cooking and preparation time 20 minutes

Here is another super easy dish loaded with good stuff. It has loads of nutrients and vitamins and you can whip this up in a hurry. I prefer this dish for lunch but some of you may like this as breakfast as well.

I use precooked bacon for this. If you have not seen my tip on preparing bacon ahead of time, have a look at how I do it.

Recipe ingredients:

• 250 grams of fresh spinach, wash the spinach if not pre-washed in package
• ½ medium-sized onion, chopped fine
• 4-6 strips of pre-cooked bacon. Cut into bite-size pieces
• 4 eggs
• 1 tbsp of butter
• 1 tbsp of canola oil

Set two dinner plates in the oven and turn on to it’s lowest setting. In a large frying pan over medium heat add the butter and canola oil. Once the butter is melted add the chopped onions and saute for about 2 minutes, add the bacon and cook for another minute.

Now add the spinach and toss till the spinach is cooked down and turn dark green. Divide on the two preheated dinner plates.

Return frying pan to the burner and fry the eggs the way you want them. Serve with the spinach and a well-toasted piece of bread.

Enjoy

Pickled Red Cabbage Salad

Fermented or Pickled Red Cabbage Salad

Serves 4 people
Cooking and preparation time 30 minutes

Pickled Red Cabbage Salad with Charcuterie

Such a great salad and really easy to make. You can use whatever pickled cabbage you can get your hands on but I prefer Kühne brand.

It is made in Germany and is super good warm or cold. For this salad, we will go with cold.

Pickled cabbage like this one is full of nutrients and vitamins. According to the label of this jar, 1/2 a cup has 70% of the recommended daily vitamin C

Turmeric, I just love turmeric for its natural properties to keep you healthy. If you can not get your hands on some fresh turmeric, no worries, just leave it out but it would be a shame. The fresh turmeric does not add or take away flavour, it tastes a sort of bitter, just a little.

I add the fresh turmeric because it is a super potent antioxidant, and, also anti-viral and anti-bacterial, plus many more benefits. The fresh turmeric looks a bit like fresh ginger but smaller tubers. Ask your grocer to carry it. They will stock turmeric if they want your business. Get in the habit of using this natural wonder.

Recipe Ingredients:

• 360 ml or 12 oz of prepared red cabbage. That’s half a jar of the stuff I buy
• 1 medium-sized apple, peeled, cored, quartered and sliced fine
• ¾ cup or 177 ml of mayonnaise
• 3 tbsp of sour cream or crème fraîche
• 3 green onions. Minced
• 1 tsp of fresh turmeric. Minced fine
• Salt to taste
• White pepper to taste

Prepared or Pickled Red Cabbage

In a medium-sized bowl add the cabbage, mayonnaise and sour cream. Give it a good stir so it is well mixed. Feel free to adjust the mayo and or the sour cream to your liking.

Quarter the apple, then core and peel each piece before slicing it thin.

Add each piece to the cabbage mixture and stir in right away so the apple does not turn brown on you before proceeding with the next piece.

Add the mince the green onions and the turmeric. Mix well with a large spoon or spatula. Add salt and pepper to taste. Keeps 2-3 days in the fridge.

I like to serve this dish up as a main salad with a slice of whole grain bread topped with some Havarti cheese. Add some charcuterie and your all set.

Stack this salad on top of a turkey burger and you are almost in heaven. It tastes so fantastic.

This salad is absolutely scrumptious as a side salad accompanying a nice pork roast.

Creamed Spinach With Turkey Cutlets

Turkey Cutlets With Spinach in Bechamel Sauce

Serves 2 people
Cooking and preparation time 40-50 min

Spinach in Bechamel Sauce and Turkey Cutlets

Yummy! This is such a great tasting dish and I just love cooking this up. Spinach is such a healthy vegetable.

Spinach is loaded with vitamins, minerals and plant compounds. It is good for your eyes, helps control blood pressure and even has cancer-fighting properties. Eat as much as you can.

The cream sauce or Bechamel sauce is easy to make, just have to keep after the bottom of the pan so it does not burn.

Next, the cutlets. Ask your butcher for mechanically tenderized cutlets from turkey breast. Turkey breast, without the skin, is very high in protein and it is really good for people with high cholesterol and it can also play a roll in fighting cancer.

Ingredients for the spinach:

• 220 grams or 7.75 oz of fresh spinach
• 200 ml or 0.85 cups of water
• ½ tsp of Kosher salt
• 10 spears of asparagus, optional

Ingredients for the cream or Bechamel sauce:

• 1.5 tbsp of butter
• 1.5 tbsp of flour. I prefer gravy flour here. It does not lump up like regular flour.
• 200 ml or 0.85 cups of milk, half & half or cream. Either one will work. I like half & half best
• Salt to taste
• White pepper to taste
• Nutmeg to taste. Freshly ground. It takes very little, like a pinch. Using the extra fine grate on a tower shredder works well

The asparagus goes nicely on top

In a large saucepan add the water and salt, bring to boil. Add the spinach and stir and toss for about 1-2 minutes. As soon as it is cooked down and turned dark green, remove from heat and dump into a colander. Rinse with cold water until cool to touch. Set to the side and let it drain.

In a medium saucepan melt the butter over medium heat, sprinkle the flower in while stirring with a whisk. It will thicken up. Let it putter away for a minute then slowly add while stirring the half & half. If the mixture is still too thick add some more half & half. The consistency should be a bit thicker than gravy. Let the sauce simmer over low to medium heat for 5-10 minutes stirring every so often.

While the sauce is simmering, add the spices to taste. Once the sauce is almost ready, add the spinach and give it a good stir.

Ingredients for the cutlets:

• 2 turkey cutlets for turkey breast, mechanically tenderized. About 100 grams or 3.5 oz for each person
• White flour
• 1 egg, whipped in a small bowl, cereal size bowl.
• Bread Crumbs
• ½ tsp of kosher salt
• ¼ tsp of white pepper
• 3 tbsp of butter

From left to right, bread crumbs, whipped egg and flour

In a bowl whip the egg with a fork and set aside. On a salad plate, add a ⅛ inch or 4 mm layer of flour mixed with salt and pepper. On a second plate add the same amount of breadcrumbs.

In a large frying pan melt the butter over medium heat. Line up the flour, egg and bread crumbs in that order from right to left. Using a fork take one cutlet and lay it in the flour, tossing it so it is covered all over. Then, dunk it in the egg. Again make sure it is covered all over. Next, chuck it into the breadcrumbs and roll it around so it is nicely breaded.

Next step, you guessed it, into the hot butter it goes. Fry approximately 5-7 minutes on each side. The cutlet should be medium-firm when you press down on it. Do not cut into the cutlet, rather use an instant-read thermometer. Cooked turkey is 165°F or 74°C. If time permits, baste the cutlets with melted butter from the pan as they fry.

Please make sure not to overcook the cutlet. They go from delicate meat to shoe leather very quickly.

While the cutlets are cooking, Peel and steam the asparagus. They will steam fast, 2-3 minutes, again don't overcook, a bit crunchy is good.

Enjoy.

Scrambled Eggs & Sauteed Spinach

Scrambled Eggs, Sauteed Spinach, Turmeric, Onion and Bacon

Serves 2 people
Cooking and preparation time 30 minutes

Scrambled eggs on a bed of spinach and a toasted English Muffin

This recipe is fast and can be had for lunch as well as breakfast. This dish has tons of nutrients to help the body fight off free radicals.

When I mix up the eggs, I add lots of turmeric and white pepper. The combination of the two gives the turmeric more power and easier for the body to absorb the active ingredient curcumin. Turmeric is a super powerful anti-inflammatory and loaded with antioxidants and many more health benefits.

The eggs provide tons of protein, vitamins like B2, B6 and B12. Further, it supplies many minerals like copper, iron and zinc and very high in selenium.

The spinach then is also loaded with nutrients and antioxidants. It is good for your eyes and has many vitamins and minerals that support good cell structure and help to fight off free radicals in your body.

Sauteed spinach, onion and bacon

Onion then does not maybe pack as much punch as the spinach, but it sure adds flavour. Onions have many health benefits and have plenty of nutrients and minerals.

The avocado is loaded... with all kinds of nutrients and minerals that help your body fight off disease and for you to stay healthy. It is so good on its own with some balsamic reduction, guacamole, in a salad or mashed to make a salad dressing just scrumptious.

Bacon, well “either you like bacon or your wrong”... Yes, I know bacon is processed meat but not processed to the point like many other types of meat you buy in a deli. Besides that bacon use to contain high amounts of nitrates. Nowadays most companies use other additives like vitamin C to lower the active ingredients in nitrate, nitrosamine. In my opinion, eat in moderation.

Ingredients:

• 4 eggs
• 60 ml or ¼ cup of half and half or milk
• ½ - 1 tsp of turmeric
• ¼ tsp of freshly ground pepper, white is best but black will do
• ¼ - ½ tsp of salt
• 70 grams or 2.5 oz of fresh spinach
• ½ an onion, chopped
• 4 slices of pre-cooked bacon, chopped
• 2 English muffins, halved and well toasted
• Olive oil or canola oil
• Butter
• 1 avocado
• Balsamic reduction

In a medium sized bowl add the eggs, half and half, salt, pepper and turmeric. Beat till fluffy and well mixed. Set to the side.

Set two frying pans on the stove, low-medium heat, one for the eggs and one for the spinach. Where the eggs go, add about ½ tbsp of butter and in the other add ½ tbsp of olive oil. Turn the heat up on the “spinach pan” and add the onions and bacon. Sautee for 2-3 minutes then add the spinach. Toss the spinach mixture till it has cooked down. About 2 minutes.

Scrambled eggs and spinach on an English muffin with avocado

Meanwhile, add the English muffins to your toaster. The muffins should be well toasted, should turn colour. This helps them from going soggy.

While the spinach is cooking and the muffin toasting give the egg mixture another good mix and add to the hot frying pan. Watch your eggs closely and using a spatula, keep turning the eggs over and over. Don’t overcook. The scrambled eggs should not be runny but they should be shiny. They will continue to cook a bit when you remove them from the frying pan.

On two dinner plates set the muffin halves followed by the spinach mix and then the eggs. Cut the avocado in half and scoop out each half. You can have a look at my YouTube video on how to cut an avocado. Add some balsamic reduction to the avocado and you are all set. Enjoy!

Spinach Salad

Spinach Salad

Serves 2 people
Cooking and preparation time 5-15 minutes
Link to video https://youtu.be/TO-MWnvKU6g

Spinach salad with olive oil and balsamic reduction

Easy... That's the only way to describe this recipe.

I know a lot of you do not really care for spinach, however, this easy recipe will convert you.

Spinach is a superfood and is loaded with nutrients like iron, calcium and other minerals.

It is good for your bones and helps the body build new blood cells.

Ingredients:

• Prewashed fresh spinach
• Olive oil, cold pressed, buy the best you can afford
• Balsamic reduction, Nona Pia's balsamic reduction is fantastic.
• Toasted walnuts or macadamia nuts (optional)

Olive Oil

Nonna Pia's balsamic reduction

That's it, it is so easy. Wash two hand fulls of fresh spinach in a colander. Set to the side and let drain.

If you want to add walnuts or macadamia nuts this is the time to roast them for about 3-5 minutes over medium heat in a no stick pan.

Make sure to move them around so you get some heat on all sides.

Divide the spinach on two plates, pour some olive oil on top, followed by the balsamic reduction.

Serve right away with a piece of bread.

Bon appétit 

Seafood Stack

Anders Seafood Stack

Seafood Stack

This concoction came about because I had some leftover smoked sockeye salmon, some lox, and some shrimp in the fridge.

In my home country of Sweden, we make what's called "Smörgås Tårta". Translated to English that would read "Sandwich Cake". This can be made in so many variations. I have a whole cookbook on just Smörgås Tårta alone.

When you make one of these cakes you use just about anything. The trick here though is to use not only mayonnaise but rather mixing the mayo with whipping cream or Crème fraîche. About half and half.

We will not make a whole Smörgås Tårta today, rather one piece. it's like a double Decker sandwich.

Recipe Ingredients:

• Hot smoked Sockeye salmon or any other salmon is fine
• Fresh shrimp meat, chopped. Reserve a few whole shrimp
• Cold smoked Sockeye salmon
• 1 hard boiled egg, sliced with an egg slicer
• 1 cup or 236 ml, whipping cream, whipped firm (you will only use about half a cup, but it is hard to whip any less than 1 cup)
• 1 cup or 118 ml of mayonnaise
• Dill weed, dry
• Butter, soft

First two layers done

The 3rd layer done

Whip the cream and then use about 1/2 cup of whipped cream and mix with half a cup of mayo.

Seafood Stack

Butter each piece of bread and then on the first one, add a bit of the mayo mix. Lay the hot smoked salmon in the first layer, add a bit of mayo mixture. 

Next, do the same with shrimp and finally the lox. On the top, a bit of mayo mixture, several slices of the egg, a bit of mayo mixture followed by a few shrimp and a sprinkle of dill weed.

This dish gets better if it sits for an hour or two in the fridge.

Wine pairing or recommendations:

A nice crisp Chardonnay goes great. I also like a dry apple cider or a beer.  You pick.

Quince, Mayo and Shrimp on Toasted French Bread

Shrimp Appetizer

Quince, May and Shrimp on Toasted French Bread

This is very easy to make and you can whip it up in just 5 minutes.


Serve as an appetizer or make a few and serve as a light lunch.


Serves 2 people
Preparation and cooking time, 5-10 minutes

Ingredients:

• 4 large shrimp or prawns
• 4 slices of French bread
• Quince jam. Peach or apricot will also work
• Mayonnaise

Shrimp Appetizer

Slice the French bread and toast lightly. Spread some quince jam and add some mayonnaise. Set a large shrimp on top. Serve.

Swedish Lufsa Recipe

Basic Swedish Lufsa Recipe

Serves 3-4 people
Cooking and preparation time 90 minutes

Potatoes ready to be grated.

Final Step is to cover with thick sliced bacon.

Soul food! Lufsa is just that, soul food. A fantastic one pot meal that you can eat for lunch or dinner.


This is so easy to make and the troops will come asking for more. If you have a large crowd, just double the recipe.


I believe this recipe originated on the Island of Öland.


My parents use to have a summer home on that Island many years ago.

Ingredients:

• 750 grams or 1.6 lbs of Potatoes, peeled and shredded fine
• 250 ml or 8.5 oz of Half and Half. You can use half milk and half cream
• 1 Egg
• ½ tsp of Salt
• ⅛ tsp of ground White Pepper
• 300 gram of thick cut Bacon

In a medium-sized bowl beat the egg, half and half, salt and pepper together.  Grate the potatoes on fine. Squeeze out some of the water out of the grated potatoes. Mix the grated potatoes into the egg mixture. Scoop the mixture into a pre-made tin foil pan. Top with bacon.

Bake on BBQ, over the fire or in the oven on medium-high at 225 C or 437 F. Bake for 1 hour.

There are many variations of this recipe. Some people would add 200 ml of flour to the above recipe whisked in with the half and half. Finely shredded onion can also be added and maybe a few dollops of butter on top. Let me know what you come up with.

BBQ'ed Prawns - Shrimp

Marinated Prawns on the BBQ

BBQ'ed Prawns

Since I was born and raised on the Baltic Sea in Sweden, great seafood is very special to me.

I love fishing, prawning and crabbing where we live now. I even love fishing for crayfish.

Crayfish is a delicacy in my native country of Sweden.

I remember as a young child going out jigging for cod with my dad.

Just about always came back with a boat full of fish. I had to learn how to swim early because life jackets were nowhere to be found.

On with the recipe..... This recipe is very easy and anyone can cook these up.  Some people cook prawns in a basket but if you have good sized ones I prefer to cook them on a skewer. They cook more evenly that way.

A good set of Skewers is Worth Investing in.

If there is one thing that is worth buying and buying good ones is a good set of skewers with wood handles. The skewers should be flat so when you close up the BBQ they do not bind too much.

This recipe is for two people and the prawns will be the main course. If you cook them as a side to strip loin steak. then 3-4 is plenty.

Ingredients:

• 20 large prawns
• 3 tbs of Canola oil (Organic if you can get your hands on some)
• 2-3 tbs of garlic seasoning. You can use any seasoning you prefer but it has to have lots of garlic in it.  Use more seasoning if you prefer. Just do not overdo it. Remember prawns are very delicate.
• 1 medium lime

Garlic Seasoning

If the prawns are frozen, thaw them under running water. Put the prawns, in a medium-sized bowl and add the Canola oil.

Toss to coat all of the prawns well.  Now sprinkle the seasoning and toss again. Let sit for 1-2 hours and toss every 20 minutes or so.

Just as you are ready to thread the prawns on the skewers squeeze the lime over them and toss again.

At this point, it's time to turn your BBQ on.

Lay out a good size piece of tinfoil or wax paper. Spray the tinfoil with some Canola Oil cooking spray.


All your skewers should fit on the foil. Stick the skewer through the prawn. With large prawns like these, I prefer to stick the skewer through in two places.

This keeps the prawn nice on the skewer and it makes it easier to turn them. Try to even out big ones and small ones equally on each skewer.

Add Lime Just Before You Thread The Prawns on The Skewers.

Once you have them all threaded and your BBQ is up to heat, around 300-350°F it's time to set them on the BBQ.  

Stick The Skewer through the prawn in two places if they are large

Make Sure to Have Large And Small on All Skewers

Ready For The BBQ

The Neighbours Will Come And Ask What You Are Cooking up.

With Flat Skewers, The Lid Closes Nicely

You have to watch this closely, seafood cooks fast and prawns even more so. Depending on your BBQ it will take about 3-4 minutes on each side for a total of 7 to 8 minutes. You may want to add one extra prawn that you can sample. Should be cooked right through.

Serve Right Away.... So good!

Serve right away over rice, quinoa, or a Ceasar Salad.

Wine Recommendations:

A nice soft wine is in order.

Remeber you should savor the garlic and citrus flavour from the prawn.

Try Latitude 50 White from Gray Monk Winery in the Okanagan Valley, BC.

A great wine at a very affordable price.

Bon Appétit,

Anders

Poached Eggs in Stewed Tomatoes

Poached Eggs in Stewed Tomatoes

Poached Eggs in Stewed Tomatoes

Here is a different way of putting a bit of spice into your morning breakfast.

It is really yummy and easy to make. This recipe is for two people.

Here are the ingredients:

• 4 slices of cooked or uncooked Bacon (see my blog post for doing bacon ahead of time)   
• 1 can 400-500 ml of stewed or Crushed Tomatoes with some spice or herbs in them. You can check at your local grocer what is available 
• 4 large eggs   
• 1/2 cup of cheese of your choice (goes great with a Mozzarella) 
• salt, pepper, and spices to taste

Let The Stewed Tomatoes Simmer Till Most of The Liquid is Gone

Make a Well And Drop The Eggs Into The Well

Cut the bacon into bite-size pieces. In a frying pan or skillet add the bacon.

If the bacon is not cooked, fry till the desired doneness and if it is cooked you only need a minute or two over medium heat.

Add the stewed tomatoes and bring to boil. Simmer away till it starts to get thick or most of the watery liquid is gone.

This is a good time to add any of the spices you want. Try some hot stuff if that's your liking.

With a serving spoon, make a little well and drop one egg into it.

Do the same for the other three eggs. Cover and let cook for about 7 minutes on low, it should be bubbling away a bit though.

Sprinkle the cheese on top, cover, let rest a minute and you're ready for breakfast.

Serve as it is or on top of strongly toasted bread.

Bon Appetite,

Anders

Left Over Rice on The BBQ

Left Over Rice Recipe

So while you are out RV'ing or boating and you have some leftover Rice. What do you do with it? This is a simple and easy way to cook it up and with no pots to clean afterward.

Here are the ingredients:

• Leftover Rice   
• 1 tbs of butter   
• 3 tbs of water  
• Canola Cooking Spray

Left Over Rice on the BBQ

Turn on your BBQ. Pre heat up to around 300F.

Cut off a good size piece of TinFoil, spray some Canola Cooking Spray on the tin foil, shiny side up.

Drop the rice in the center of the foil, add the butter on top.

Close-up almost all the way, but before closing up completely, pour in the water. Close completely.

After 15 - 20 min it's ready to eat, it will be better than when you first cooked it.

Just be careful when you first open the tinfoil up, it will be steaming hot.

Call the troops and scoop it out.

Bon Appetite,

Anders

TFC

Corn on The Cob on The BBQ

Corn on The Cob

Corn on the cob is such wonderful soul food. Can be eaten just about any time. Especially nice when you can get some local corn while out and about RV'ing.

When you are camping or boating boiling some water and cooking the corn steams up the whole place and makes another dirty pot.

Here is an easy and fun way to cook up some corn with very little fuzz.


Here are the ingredients: 

• Corn on the cob with husk on it  
• Half a cup of water

Two Cobs of Corn With The Husk on.

First turn your BBQ on and get it up to about 300F. Cut a large piece of Tinfoil, shiny side up and put the corn on it.

Fold up from the sides first then the top end. Before closing the bottom add the water and close the bottom end up tight.

Set the foil with the corn on the BBQ and come back in 20 min.

Once the 20 minutes are up, with some mitts on remove the corn and set on a heatproof surface.

After a minute or two, open up the tin foil carefully, it will be steaming hot. Pull back the husk from the top down and break the bottom end off if there is a piece sticking out.

Smother with butter and add some salt and pepper.

Bon Appetite

Anders

TFC