Bar-b-q time

The weather is finally warmer and sunnier again here in Denmark, so a very pleasant time to grill.

Remember that in addition to meat, all kinds of vegetables or bread brushed with interesting toppings can be also grilled.

Here I used one little batch of this mixture on wedges of pita bread, and another batch of the same mixture to marinate some pork chops in. I also used some organic ground beef, mixed with finely chopped onions and parsley, plus salt and pepper (called kafta in the middle east).

Make a salad of herbs, for example parsley, cilantro, mint, and red onion. Add tomatoes and cucumbers and avocado if you like. Toss with a bit of olive oil, lemon juice and some salt and pepper.

Bon appetit!

Chicken with garlic and fresh coriander (cilantro)

There are many recipes I make with chicken filets, and the common denominator with all of them is that they are quick and easy.

The following one is with my favorite flavors, fresh coriander, garlic and lemon.

350-500 g of chicken fillets
Olive oil
4-5 cloves garlic, finely chopped.
1 bunch fresh coriander (cilantro), chopped.
Juice of one lemon
1 Tbsp cornstarch
Chicken broth

- Slice the chicken in bite-size strips.
- Fry them in some olive oil.
- Remove to chicken from the pan when done and keep it warm aside.
- Mix the chopped garlic and cilantro and add them to the pan. Cook over medium to low heat for a few minutes. Don't let the garlic burn. When it's close to having enough, it will smell quite heavenly.
- Add the chicken back to the pan.
- Sprinkle with the cornstarch and mix well.
- Add the lemon juice, stirring constantly. The mixture will bubble. (if you don't like it too lemony, you could add only half the juice)
- Add the broth, stirring constantly. Add enough broth to cover the chicken, about 1 to 1½ cups.
- Cook a few minutes, stirring, and bring to the boil.
-Voilà. Serve with rice and some green salad.

The same procedure can be used with parsley instead of the cilantro.

Enjoy!

My favorite breakfast of the hour - Oatmeal

Yes, oatmeal. With a little twist.

My kids love this for breakfast, without the walnuts, with extra raspberries.

1 cup oats
1 tablespoon flaxseed (crushed, if you have the time)
1 tablespoon maple syrup
Frozen raspberries (or any berries, really), about 1 cup
Water to cover, plus about 2 cm on top.

Here in Denmark we have two kinds of oats, 'fine' and 'rough'. Both work well. I prefer the 'rough' type, where the oats are bigger, and I always buy them organic.

Just put the oats, flaxseed, syrup, raspberries and water in a pan on medium heat. Stir for a few minutes after it boils.

Serve and enjoy.