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500 g pork fillet, cubed
1½ tbsp brown sugar
1½ tbsp mustard powder
1/3 l dry apple cider
2 tsp corn flour
2 dl orange juice
vegetable oil
salt and pepper
Mix the sugar and the mustard powder and then sprinkle evenly over the cubes of pork. Brown the meat in oil for about 5 minutes. Transfer the meat to an oven dish. Use a frying pan to heat the cider and then thicken with the orange juice and corn flour mixture. Allow to boil for about 2 minutes. Season with salt and pepper. Pour the sauce over the meat. Cover the dish with a lid and place in an oven heated to 170C. Cook for roughly 1½-2 hours. Serve with new potatoes and a fresh salad, for instance.
2 kg chicken pieces

flour, salt, pepper
butter, olive oil
1 onion
2 carrots in thin slices
2 chopped celery stalks
1.5 dl chicken stock
1.5 dl dry red wine
1 tsp basil
200 g mushrooms
2 tbsp parsley
3 tbsp Marsala
Add salt and pepper to the flour, then roll the chicken pieces in the flour until thoroughly covered. Fry the chicken in a mixture of oil and butter until brown. When the chicken is nicely browned, remove from the pan and add the vegetables. Fry until the onion takes on a golden colour. Then add the chicken stock, red wine and Marsala as well as the basil. next replace the chicken pieces, cover with a lid, and allow to simmer on a low heat for half an hour. Serve with pasta and a green salad.

300 g feta cheese
6 sliced tomatoes
1 cucumber, halved and cut into thin slices
2 green bell peppers
in thin rings

jar of black olives
Put the sliced tomatoes, cucumber and green peppers in a large salad bowl, add a sprinkling of salt and a good measure of olive oil. Mix well. On top place the black olives and thin slices of feta cheese. Decorate with chopped parsley and oregano.
3 large fennel bulbs
large onion, chopped
3 tbsp olive oil
2 cloves of garlic, crushed
250 g peeled tomatoes
1.5 dl dry white wine
2 bay leaves
salt and pepper
hot water
Clean the fennel bulbs and cut in half lengthwise. Fry the chopped onion in olive oil until soft. Add the fennel and garlic, fry for a few minutes. Add the tomatoes and wine. Add hot water to the pan until the ingredients are covered. Add the bay leaves, salt and pepper and allow to simmer on a low heat for roughly an hour until the fennel is fully soft.
4 servings
12 sheets of gelatine
juice of a lemon
5 dl natural yogurt
½-1 dl sweetening powder
2 tsp vanilla sugar
½ l raspberries
3 egg whites
Decoration: raspberries, blueberries, mint
Put the sheets of gelatine in cold water to soften. Bring the lemon juice to the boil, squeeze the gelatine free of water, add to the lemon juice and allow to dissolve. Add the mixture to the yoghurt. Mix in the sweetening powder, vanilla sugar and raspberries. Whisk the egg whites and fold carefully into the yoghurt mixture. Pour the mixture into a mould rinsed in cold water, cover with cling film and allow to solidify in the refrigerator, preferably overnight. Immerse the mould quickly in hot water and turn out onto a serving dish. Decorate with raspberries, mint and blueberries.