Bacon Wrapped Cod

Bacon Wrapped Cod (Bacon torsk)

 

This is a very simple and quick weeknight recipe. If you want a larger meal some rice is always a good idea!

Ingredients

  • 2 1/4 pound pieces of cod
  • 6 (plus 2 for salad) slices of bacon
  • Salt and pepper
  • 4 tomatoes
  • Oil
  • 1 cup of shredded cheese
  • 1/4 pound of green beans

Instructions

1. Preheat the oven to 3750 degrees F. Slice off the tops of the tomatoes and sprinkle with some oil. Add salt and pepper to taste and top off with a pinch of shredded cheese. Place in oven and cook for about 15 minutes.
Bacon Wrapped Cod

2. Rinse the cod pieces. Place 3 slices of bacon on a cutting board and put the cod on top. Salt and pepper and then start wrapping up the cod in the bacon. Repeat with the other piece of cod.
Bacon Wrapped Cod

3. Place the bacon wrapped pieces in a frying pan and fry on medium to high heat until the outside is crisp. Then lower the heat and make sure the fish is cooked through. Keep warm.
Bacon Wrapped Cod

4. Cut up the remaining slices of bacon and fry in the pan until nice and crisp.
Bacon Wrapped Cod

5. Cook the trimmed green beans for about 3 minutes in boiling water. Rinse, and sprinkle the shredded cheese and cooked bacon on top.
Bacon Wrapped Cod

6. Remove the tomatoes from the oven and serve with the beans and the fish.
Bacon Wrapped Cod

7. And here it is!
Bacon Wrapped Cod

View all the recipe posts here

Lemon Mouse

Lemon Mouse (Pösig citron efterrätt)

 

I’ve been craving lemon mousse lately so I decided to make this tart dessert. I replaced the sugar with Splenda so it’s not as sweet as regular mouse. Still, it’s amazingly delicious!

Ingredients

  • 1 can (12 ounces) evaporated milk
  • 1 package (3 ounces) lemon gelatin
  • 1 cup Splenda
  • 1 1/3 cups boiling water
  • 1/4 cup fresh lemon juice
  • 3 cups graham cracker crumbs
  • 10 tablespoons butter, melted

Instructions

1. Pour milk into a small metal bowl. Cover and refrigerate for at least 2 hours.
Lemon Mouse

2. Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours.
Lemon Mouse

3. In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a round dish.
Lemon Mouse

4. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin.
Lemon Mouse

5. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares. Yields 12 servings.
Lemon Mouse

6. And here it is!
Lemon Mouse

View all the recipe posts here

Herb Crusted Salmon

Herb Crusted Salmon with Mango Salad (Lax med örter och mango sallad)

 

This salmon is so decadent! The mixed herbs on top and the sweet, tangy mango salad is the perfect combination. And it’s a very quick fix!

Ingredients

  • About 1 pound of salmon
  • 2 tablespoons of parsley
  • 2 tablespoons of thyme
  • 2 tablespoons of dill
  • Juice from 1/2 lemon
  • Oil
  • Butter
  • Salt and pepper
  • Arugula salad
  • 1 mango
  • Pineapple
  • Gorgonzola cheese
  • 1/4 of a red onion
  • 3 tablespoons of peanuts

Instructions

1. Chop the hearbs. Mix the herbs with the lemon juice.
Herb Crusted Salmon

2. Oil an oven safe dish and place the washed off salmon in it. Salt and pepper the salmon.
Herb Crusted Salmon

3. Spread the herb mixture on top the salmon. Slice up a few pieces of butter and place on top.
Herb Crusted Salmon

4. Bake in the oven at 400 degrees F for about 15-17 minutes, or until cooked.
Herb Crusted Salmon

5. Meanwhile, make the salad: place the arugula in a bowl. Add the sliced mango, red onion, gorgonzola, chopped peanuts, and pineapple tidbits on top. Sprinkle some oil when done and add some pepper for taste.
Herb Crusted Salmon

6. And here it is!
Herb Crusted Salmon

View all the recipe posts here