Main course for 4
500 g of minced beef (about 6% fat)
¾ tsp salt
1 cup milk
1 egg
1 teaspoon fennel seeds - crushed
4 tablespoons oatmeal
2 tablespoons butter

Cauliflower, peas sauce
1 cauliflower into florets (about 600 g)
1 liter of water
1 tsp salt
200 g of shelled peas
1 cup finely chopped dill
freshly ground pepper

Cheese Sauce:
Sauce for 4 - approx. ½ liter
2 ½ tbsp plain flour
½ liter of semi-skimmed milk
100 g grated yellow cheese
¾ tsp salt

Accessories
1 kg new potatoes

Stir the meat with salt and add milk, eggs, fennel seeds and oatmeal. Shape stuffing - with a wet spoon - to 12 small oblong meatballs. Let the butter be browned in a frying pan. Roast beef meatballs at medium heat approx. 3 min. on three sides (about 9 minutes. total).
Cauliflower peas: Come the cauliflower in a saucepan of boiling salted water. Bring the cauliflower to a boil and cook on low heat, covered, for approx. 5 min. Let the cauliflower drain in a sieve. Bring "cheese sauce"* to a boil. Add the peas, cauliflower florets, dill (save some for garnish) and pepper. Taste the sauce.

• I can buy ready made cheese sauce but you can make your own like this
  Cheese Sauce:
  Stir together flour and 2 ½ tablespoons of milk together in a small, heavy saucepan. Stir the rest of the milk in. Bring the sauce to a boil while stirring. Cook on low heat, still stirring, for approx. 5 min. Add grated cheese and salt and let the cheese melt while stirring. Taste cheese sauce.
  
  
  
  
  

It could, U could make the rösti small like round circles, and then put the stuffed leek on the top of the rösti, and slice the leek smaller than mine,
And then you might need to make some sort of sauce..

Ingredients for the Stuffed Leeks:
3 Leeks, cleaned weight 150 grams
500 grams minced veal & pork
1 Egg
1 tbsp. Wheat flour
1 dL. Oatmeal
1 dL. Water
and some butter

Leeks are cleaned.
Cut into sticks about. 7 cm length, and boil for 15 minutes until tender.

The meat is made into a mince with eggs, flour, oatmeal, water, salt and pepper.
A piece of parchment paper putted on the table top and sprinkle with bread crumbs on top.
Form a ball in your hand and press that into a flat square of approx. 8x8 cm.
Now lay a piece of cooked leek on top.
Parchment paper is used to shape the stuffing around the leek, to yield a thick sausage in the sausage with bread crumbs around.

The stuffed leek fried in butter in the pan until golden and cooked through.

Ingredients for the Potato Mozzarella Rösti:
500 grams of Potatoes, Peeled
100 Grams of mozzarella cheese shredded
spices (salt and pepper) (be aware of the salt since Mozzarella is salty in itself)
Breadcrumbs to taste
oil

Peel the potatoes and shred them in a small bowl. Squeeze as much water out of the shreddet potatoes as possible. Mix the shredded potatoes, mozzarella, breadcrumbs and spices together and put in a baking pan sprinkled with oil.
Bake in oven in 40-45 minutes untill golden.

Serve and Enjoy

I look forward hearing about that he thought of it

500 minced veal and pork, low fat
3 tablespoons flour
2 cup light or skim milk
1 egg
1 small finely grated onion
½ teaspoon dried thyme (optional)
2 tsp salt
1 sprinkle pepper
1 liter of water
1 teaspoon curry

750 g shredded cabbage
3 tart apples in wedges
About 2 cups boiling water from the meatballs,
Curry

Method:

Combine the ingredients for the stuffing and cook the meatballs in curry water 4-8 minutes depending on size.
Put the sliced ​​cabbage, curry and meatball water in a large saucepan and cook approx. 15 minutes. Add the apple wedges and meatballs and cook for another 5 minutes.

Eaten with wholemeal bread (Rye Bread in Denmark)

Well I didn't know that it was considered Comfort food… But I tend to make what I find nice looking... But I am a person who are very much into following a recipe 100 Per Cent correct

Main course for 4

400 g broccoli into florets
200 g haricots verts into small chunks  <–--> Green Beans
1 liter of water
1 tsp salt
¼ liter Cheese Sauce 8%
½ cup milk
1 tablespoon finely chopped red chilli pepper
½ tsp salt
500 g ground pork (about 6% fat)
1 cup finely chopped parsley
¾ tsp salt
freshly ground pepper
25 g butter
Garnish
parsley sprigs
Accessories
1 kg boiled potatoes

Gratinating: Approx 15 minutes. at 225 °.

Come broccoli and haricots verts in boiling salted water. Boil the vegetables at high heat without lid for approx. 3 min. Let the vegetables drain in a colander and put them in an ovenproof dish. Turn the cheese sauce, milk, chili and salt together and pour over the broccoli and haricots verts. Bake the vegetables in the middle of the oven.

Stir while meat, parsley, salt and pepper together and shape into 4 large pork pattys. Let the butter until golden brown in a frying pan and seer the pork pattys about. 1 minute. on each side and then put them in an ovenproof dish. Put the pork pattys in next to the vegetables after approx. 5 min. and bakes them in the last 10 minutes.

Tips: Instead of broccoli, you can use cauliflower.

Main course for 4

25 g butter
½ coarsely grated celeriac (about 400 g)
800 g potatoes, diced
4 cups vegetable broth
1 ½ tsp salt
3 leeks into thick, oblique slices (about 400 g)
1 cup milk
freshly ground pepper
Garnish
chopped fresh parsley

Accessories
4 pieces of chicken breasts
200 g pickled beets

Come butter in a saucepan and melt it over a high heat, but without browning. Sauté celeriac in butter. Add potatoes, broth and salt. Bring the dish to a boil and let it cook on low heat, covered, for approx. 20 minutes. Add the leeks and milk. Bring it to a boil and let it cook on low heat, covered, for approx. 5 min. Season to taste.

And it Taste Amazing

(10-12 people)
200 g butter
200 g of sugar,
1 tsp. baking powder
80 g wheat flour
3 tbsp. cocoa
100 g dark chocolate
3 eggs

MILK CHOCOLATE CREAM:
100 g soft butter
300 g of icing sugar
200 g of mascarpone
200 g of milk chocolate

ORNAMENTAL:
50 g grated dark chocolate

ALSO:
1 springform pan of 20 cm
little butter to grease the springform pan

Mix the butter with the sugar to a smooth paste. Sift baking powder, flour and cocoa into the batter. Melt the chocolate and pour in the batter. Add the eggs, one at a time, and beat well in between. Butter springform pan with butter. Divide the dough into the pan and bake in a preheated oven at 175 ° C for 45-50 minutes. Let it cool completely on a wire rack.
Beat butter and icing sugar, and add mascarpone. Melt the milk chocolate over a water bath and stir in the cream. Spread the chocolate cream over. Let the cake cool for at least 1 hour to allow the cream to sit. Sprinkle with grated chocolate, and serve

Main course for 4

3 liters of water
1 tablespoon salt
300 g wholemeal pasta, such as fusilli
400 g broccoli into florets and stalk into thin slices
2 chopped onions (about 200 g)
1 teaspoon butter
2 limes
4 pieces of salmon fillet with skin (about 400 g)
¼ tsp salt
freshly ground pepper
100 g cream cheese with garlic and herbs
½ tsp salt
freshly ground pepper
1 cup shredded fresh basil leaves
Garnish
fresh basil leaves

Bring salted water to a boil in a large, heavy-based saucepan. Come pasta to the pan and cook for approx. 8 min. Add the onion and broccoli and cook for a further approx. 3 min. Take 2 cups boiling water and let the pasta and vegetables drain in a sieve.

Meanwhile get the butter golden in a frying pan. Cut the limes in half and put them in the pan - on the cut surface. Fry the half limes approx. 1 minute. and take them up. Fry the salmon pieces approx. 2 min. on the flesh side, turn them and cook approx. 2 min. on the skin side. Sprinkle with salt and pepper.

Bring the 2 cups boiling water, cheese, salt and pepper to a boil in large saucepan. Add the pasta, vegetables and basil and toss well around. Season to taste.

Serve the pasta in deep soup dishes and serve with fried salmon and lime.