Tasty, easy and inexpensive

1 kg of fresh mussels
½ dl olive oil
2 chopped garlic cloves
1 chopped onion
(chopped stalk of celery)
2 dl of dry white wine
Few pinches of sea salt
Twig of fresh thyme
2 cubed tomatoes
Chopped parsley

Clean the mussels under running water and remove the beard. Throw away the mussels that do not close when the shell is knocked.
Heat the oil in a saucepan. Add chopped onions (and celery) and heat for a moment. Pour wine into a saucepan, add salt, thyme and tomatoes. Bring to boil. Add the mussels, and when the broth starts to boil again, cover the saucepan with the lid. Boil about 3 minutes shaking occasionally, add parsley.

Serve the mussels either directly from the saucepan or set them on a service plate.

Serve with country-style bread.

Elk stew

Serves 4

800 g topside or roast of elk
3–4 tbsp tomato puree
½ l sieved tomatoes
½ l meat stock
3 dl red wine

2–3 carrots
1 small swede
4–5 small onions
5–10 black peppercorns
5–10 juniper berries

Cut the meat into cubes and brown them in a pan or cast-iron pot. Put the meat into the pot with the tomato puree and roast them together for a moment. Pour in the meat stock, sieved tomatoes and red wine. Add the spices and simmer for an hour. Peel and chop the onions, swede and carrots and roast them on a dry pan. Add the roasted vegetables into the pot. Allow to cook until the meat is tender.

Agrodolce peppers, antipasti

Serves 4

2 red pepper
2 yellow pepper
1 dl of olive oil
½ dl of pine nuts
½ dl raisins
½ dl of sugar
1 dl apple vinegar
1 dl of water

Cut the peppers into 2cm cubes. Heat olive oil in a pan and sauté peppers, pine nuts and raisins.

Add salt, sugar, vinegar and water. Simmer for 7 minutes and allow to cool.

Scallops with grilled green asparagus, saffron sauce, cherry tomato confit and fresh basil

Portion for 4

For the sauce

100 g butter
4 egg yolks
2 tbsp fresh lemon juice
1 small bag of saffron
½ tsp salt
½ tsp sugar

For the cherry tomato confit

10 cherry tomatoes
1 tsp of chopped fresh thym
½ tsp sugar
1 tbsp of olive oil
12 green asparagus
12 scallops
4 leaves of basil

Let's start!

Cut the tomatoes in half and place it in a baking tray. Add sugar, olive oil and the chopped thyme. Cook in the oven at 115 degrees for 1 h 15 min.

For sauce, place the butter in a small pot and melt it slowly. Take another pot, much bigger, and boil a couple liters of water.

In a metal bowl, put the egg yolks, sugar, salt and saffron. Add the lemon juice and whisk a bit. Place the bowl on top of the boiling water and whisk while you add the melted butter little by little. Whisk until the sauce is airy (not like mayonnaise).

Trim the asparagus a bit and grill them for no more than half a minute. Add salt and some olive oil after grilling. Place the asparagus on a nice plate. Put some olive oil on a hot pan and add the scallops. Cook both sides for one minute. Add the saffron sauce on top of the asparagus and around the plate. Place the scallops on top and to finish - decorate the dish with the cherry tomato confit and fresh basil. Buon appetito!