Cucamelon

Easy to grow and they are extremely healthy and contain lycopene wich helps improve your cardiac functioning, and beta-carotene known for its antioxidant and anti-aging properties that help prevent age-related cardiac conditions and much more.

They are best started indoors, the same time as you’d start your seedlings for cucumbers. They need plenty of sun, and it takes sometime before they start growing.

Help them growing with adding compost, and lots of water.

They are nice to eat pickled, in salads, salsa, in your stir fry or just eat them raw.

BCC

Beer can chicken at our friends place. The can has beer and herbs in it, and the chicken gets a nice flavour. When you put it on the grill, make  sure the lid is on. It takes 1-1,5 hour. And you can add some rub on the outside.

Per made a nice sauce made with some cream, syrup and some stock. And a salad and potatoes. 91C04C5C-5B0E-4213-B926-2ED3FC59581765825F02-48D5-40E6-8C22-C9DD8C49E0A5

Dinner at our place

We had some friends over for dinner, and Lars was in charge over the starter. Carpaccio, an old classic that we haven’t eaten for 10 Years. I wonder why, it is so nice!! He added parmesan, ruccola and olive oil. And lots of pepper. As a main, chicken in the owen with jus as they say in France. Recipe for the chicken;

1 corn chicken (or as many as you like)               Mix butter with crushed garlic, and put it under the skin of the chicken.  Salt and pepper all around.                                           Into the owen for 45 minutes on 225 C, and then 30 more minutes on 175C. Make sure the chicken isn’t pink.                             The “jus” Simmer the chickens sauce with red wine, salt and pepper until it becomes a bit thick. We served the meal with potatoes and sallad.

And the sallad on the side that was really really nice!! Recipe for the sallad;

Make a vinaigrette first;                                2 tbl spoons pumpkin seed oil
1/2 dl sake or mirin
1 1/2 tbl Spoon rice winegar
1/2 dl japanse soy sauce
1 1/4 dl olive oil
salt and pepper                                                 Mix it all really well

For the sallad;                                              150 gram fresh haricots verts
4 apples that you peel and cut into pieces
2 shallots
3 table Spoons sugar
1 tbl spoon olive oil
1 tbl spoon butter
1 small bag spinach leafs  (70 g)
1 bag  mixed sallad (150 g)
2 dl walnuts

Mix the apple slices with the sugar. And fry them on medium heat in a mix of butter and olive oil until they are golden.

Mix the sallad with the vinaigrette. And add the fried apples last.

 

Wagas

E3F5E06D-DCFB-42BC-B1C7-5F592CB3C0F3With the flavours of mango, pomelo, cilantro, peanuts and chicken and a tangy-spicy sauce to go with it. You have your perfect lunch! A light still very tasty lunch. Loved it! Even tried it an evening, perfect!!

Australian Jackie Yun and her Danish business partner John Christensen started Wagas just when we moved to Shanghai in 2002. They had the perfect timing. Because believe it or not, there weren’t many western places around at that time. I had lunch there many times, especially with Claire, one of my English best friends who just lived around the corner from the first place.