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    Corn-fed Chicken stuffed with Garlic and Sage

    Servings: 4 PREPARATION: 1 Heat the oven to 150 degrees. 2 Put the sliced garlic and sage under the skin of the hens. 3 Fry the chicken breasts skinside down om medium heat for 5-7 …

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    Posted in Episodes, Recipes by chef, S03 E04 Topping Off at the Tip, Tina Nordstrom | Comments Off on Corn-fed Chicken stuffed with Garlic and Sage
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    Smoked Eel with Scrambled Eggs

    Servings: 4 PREPARATION: 1 Whisk together eggs and milk — season with salt and pepper. 2 Melt the butter in a pot and add the egg mixture — stir constantly. 3 Mix in the finely …

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    Posted in Episodes, Recipes by chef, S03 E04 Topping Off at the Tip, Tina Nordstrom | Comments Off on Smoked Eel with Scrambled Eggs
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    Mussels with Rosemary, Tomato and White Wine Broth

    Servings: 4 PREPARATION: 1 Rinse the mussels and discard all mussels that are open. 2 Thinly slice the onion and the garlic cloves. 3 Fry the onion, garlic and rosemary in a little oil in …

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    Posted in Episodes, Recipes by chef, S03 E04 Topping Off at the Tip, Tina Nordstrom | Comments Off on Mussels with Rosemary, Tomato and White Wine Broth
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    Crisp bread with smoked eel, horseraddish and cucumber

    Servings: 4 PREPARATION:   1 Cut the eel in smal cubes. 2 Mix with the cucumber and the onion. 3 Mix with the oil, lemon zest and lemon juice — season with salt and pepper …

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    Posted in Episodes, Recipes by chef, S03 E04 Topping Off at the Tip, Tina Nordstrom | Tagged | Comments Off on Crisp bread with smoked eel, horseraddish and cucumber
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