Salmon with Honey-Cashew Crust

(Serves 3)

4 salmon fillets
2 tbsp bread crumbs
4 tbsp chopped cashew nuts (I LOVE cashew nuts, so usually use all of a 50g bag)
2 tbsp melted butter
2 tbsp dijon mustard
4 tsp honey
pepper
herbs such as parsley, thyme or basil

Mix butter, mustard and honey in one bowl and bread crumbs, cashew nuts and seleted herbs in another.
Put salmon fillets in an oven-proof dish and sprinkle with pepper.
Cover with honey/mustard mixture and bread/nuts mixture.
Bake for 15 minutes at 225C / 435F

Serve with baked potatoes or boiled rice and a nice green salad.

ABSOLUTELY delicious! :-D

Exotic Pork Tenderloin

The Recipe
(serves 4)

500-600g pork tenderloin (or pork chops)
2-3 leeks in thin rings
1 bell pepper, diced
1 squash/zucchini, diced
1 large + 1 small can of coconut milk (approx 600gr total)
1 small can of concentrated tomato paste (70gr)
salt
pepper
paprika
olive oil

Stir-fry leeks, bell pepper and squash in oil and spices according to taste (cayenne pepper or a Hawaiian mix works well, as does paprika and curry) in a pan. Pour into an ovenproof dish. Add a bit more oil and brown the meat on all sides. Add it to the oven-proof dish and rearrange so that some of the vegetables are on top. Pour coconut milk and tomato paste on the pan and allow it to simmer until it's reduced somewhat. Pour it over the meat and vegetables.

Cook at 200*C for 30-45 minutes until the meat is done. Take it out of the oven, cut the meat into slices and return it to the sauce.

Serve with rice and a nice green salad.


The Verdict
One of my favourite company meals. It's so easy to make, and always popular with guests :)

Chicken-Noodle Soup

(serves 2)

2 chicken drumsticks
2 carrots
1 tbsp salt
2 spring onions
1 onion
1 clove of garlic
1 tsp curry
1 tbsp oil
75gr noodles (approx 3oz)
Salt, pepper

In a pot, add drumsticks, one of the carrots in big pieces, 1 liter of water and salt. Bring it to boil and let it boil for an hour.
Take out the drumsticks and carrot pieces, but save the broth. Throw the carrot pieces away, peel all the meat of the drumsticks and put aside.
In another pot, heat up oil and add curry, onion in large cubes and pressed garic. Cook until golden.
Add the broth and another 1/2 liter of water. Bring to a boil.
Add chicken, chopped spring onion and the other carrot in thin staves. Bring to a boil.
Add salt and pepper according to taste. If it doesn't really taste of anything, add some chicken stock (not necessary for me - it was very chicken-y as it was).
Add noodles and cook for another 5 minutes. Serve hot with fresh baked bread.