Weekend snack

Cornbread with avocado topping

I served this for a snack with our Friday evening mojito's

Cornbread
(1 loaf)
1,6 cup (200 g) corn flour
1,6 cup (200 g) wheat flour
1 TBSP baking powder
2 tsp salt
2 eggs
2 TBSP brown sugar
0,8 cup (2 dl) buttermilk
0,5 cup (100 g) melted butter
5 oz (150 g) fresh corn kernels (from 1 ear or  frozen)

Preheat the oven to 390 degrees F (200 C.).
Mix all the dry ingredients in a large bowl.
Beat the eggs together with the sugar and buttermilk and mix it in the flour bowl.
Add melted butter and corn and fill the batter in a buttered loaf pan.
Bake for 45-55 minutes – until a toothpick comes out clean.
Let the bread rest in the pan 10-15 minutes before removing to a rack.
Serve warm – or toast cold slices in toaster or on a grill.
Tip: you can add grated cheese, minced jalapeno, grated lemon or lime rind or fresh chopped herbs to the batter before baking.

Avocado topping
2 tomatoes (diced without the seeds)
1 avocado (diced)
2 TBSP lime- or lemon juice
1/2 fresh chili (chopped finely)
1/2 garlic clove (minced)
2 TBSP chopped fresh cilantro leaves
Salt and pepper

Mix the avocado topping together and arrange on the toasted cornbread.

Friday night comfort food

Lamb rump steak on potatoes and Hamburg parsley
(3-4 persons)


11/2-2 pounds potatoes (thick slices)
1 pound Hamburg parsley (thick slices)
Fresh thyme
Olive oil
Salt and pepper

2 whole lamb rump steaks (1- 11/2 pound)
Fresh herbs (thyme, oregano, mint or what you have/like)
Garlic (I used 3 cloves)
Salt and pepper

Preheat oven to 375 degrees F (190 C). Toss the potatoes and Hamburg parsley with thyme, salt, pepper and olive oil (and maybe some sliced garlic) and place them in a baking pan. Put in the oven for about 30 minutes.

Score the fat on the rump steaks with a sharp knife and rub the meat with finely chopped herbs and garlic and some salt and pepper. Place it on top of the potatoes and let it stay in the oven for about 30 minutes more.

Slice the meat thinly and serve with a green salad.

Baked brills

Baked brills

My fishmonger had these wonderful fresh brills in the window the other day.
I bought 2 (they were smallish) and hurried home.

Removed head and fins, rinsed out the blood and scraped of the scales.
Made a couple of slits on each side and pressed thin garlic and lemon slices in. Sprinkled with salt and pepper and splashed some good olive oil over. Put the whole thing in the oven for about 16 minutes at 200 degrees C (390 degrees F).

In the meantime a pot of small new potatoes in salted water was cooking on the stove. And 1/4 pound fresh chanterelles were enjoying themselves on a pan with a little butter, finely chopped onion and garlic, salt and pepper.

A royal meal – or so we felt that evening…