26
Mix the cream cheese with 50 g of
the lingonberry preserves. Divide the
bread slices twice in such a manner
that 4 triangles per slice are produced.
Spread the cream cheese mixture on
the bread triangles, add a small piece
of iceberg lettuce, place schnitzel sli-
ce on top. For the final touch place a
dab of lingonberry preserves on each
appetiser.
Pork medallions with pepper butter
250 g butter, lemon juice, salt, 5-6
tbsp pickled peppercorns, 1000 g
pork medallions
On the day before: Stir the butter with
lemon juice and salt until it is foamy.
Stir in the peppercorns. Form the but-
ter into a roll and let it become firm
overnight in the refrigerator.
Pre-heat the grill with 2 tbsp oil on le-
vel 4 and grill the medallions 3-4 mi-
nutes on each side. Salt and pepper
the medallions.
Slice the butter in slices that are 0.5
cm thick, and place the slices of but-
ter on the medallions.
Juniper steak
¼ l gin, a few splashes of Worce-
stershire sauce, 16 crushed juniper
berries, 8, 200 g beef steaks, salt, 60
g butter
Mix gin, Worcestershire sauce and ju-
niper berries to form a marinades. Pat
the steaks dry, pour the marinade over
the steaks, cover the container and let
them steep in the marinade for 3-4
hours.
Pre-heat grill with 2 tbsp on level 4.
Take the meat out of the marinade
and pat dry. Grill 3-4 minutes on each
side.
Pour the melted butter over the steaks.
Garlic shrimp
30 shelled, raw shrimp, 1 bunch of
flat-leaf parsley, juice of one lemon, 2
tbsp olive oil, 3 garlic cloves, several
fresh bay leaves, salt, pepper, wooden
skewers
On the day before: Finely chop pars-
ley, peel and chop garlic. Mix with oil
and lemon juice and let the shrimp
steep overnight in the mixture.
Pre-heat grill with 2 tbsp on level 4.
Pat shrimp dry, place on the skewer
alternating with sage. Fry skewers 3-5
minutes, turn once in this process.
Salt and pepper before serving.
Sautéed seafood
2 onions, 2 garlic cloves, 1 bay leaf, 2
tbsp oil, 500 g mussels (can), 500 g
scampi, 200 g squid (can), salt, pep-
per
Peel and finely chop onions and garlic.
Pre-heat grill with 3 tbsp oil on high-
est level for 3 minutes. Add onions
and garlic and steam until glassy. Add
seafood and bay leaf, sauté on level 3
for approx. 10 minutes. Season with
salt and pepper.
Zucchini fritters
750 g potatoes, 500 g small zucchi-
ni, 2 eggs, 4 tbsp oatmeal, 1 onion, 1
tbsp salt, 1 pinch sugar. 6 tbsp oil
Peel and grate potatoes, grate zucchi-
ni, finely grate onion.
Mix potatoes, zucchini, onions, oatme-
al, eggs, salt and sugar. Pre-heat grill
with 6 tbsp on level 4. With a table-
spoon, put fritters into the hot oil and
fry until golden brown on both sides.
