Recipes from Trine Sandberg.
Chicken with vegetables:
- 3-4 chicken fillets
- 1 red onion in thin boats
- 1 red pepper in strips
- 3-4 finely chopped garlic cloves
- 150-200 g of spinach
- 10 cherry tomatoes, halved
- Neutral oil for frying
- Salt and pepper
Mustard Sauce:
- 2 ½ dl cream or cooking cream (20%)
- 2-3 teaspoons Dijon mustard (to taste)
- ½ to 1 tbsp chicken broth or stock
- About. 75 g of grated parmesan
- Pepper
- Fresh herbs such as thyme or parsley
Accessories:
- Rice, pasta, boiled or oven-roasted potatoes or bread
Here’s how you do it.
Set the oven to 175 degrees, top and bottom heat. Find a baking dish that is approx. 23 cm diameter or suitable for roasting chicken (the form must not be too wide, avoid the mustard sauce from evaporating when roasting).
Lubricate the mold with a little neutral oil. Cut the onion and bell pepper into thin strips and fry on medium heat until the onion is shiny and soft. Towards the end of the cooking time, let the garlic simmer.
Add the spinach and stir gently until the spinach starts to wilt. Season with salt and pepper. Divide the spinach mixture and the tomatoes in half into the baking dish.
CHICKEN DINNER: Chicken with vegetables in mustard sauce. Photo: Trine Sandberg.
Season the chicken with salt and pepper. Fry in neutral oil until the chicken is golden on both sides. Place the chicken in the baking dish with the spinach mixture.
Insert a roasting thermometer into the thickest part of one of the chicken breasts. Let the custard come to a boil and season with Dijon mustard, chicken stock (you can have a slightly crumbled stock cube, NB: it’s salty). Season with freshly ground black pepper and maybe a little salt.
Pour the mixture into the mold with the chicken and vegetables. Sprinkle grated Parmesan on top. Bake in a hot oven on the middle rack. Bake until the oven thermometer reads 67 degrees, approx. 15-20 minutes, depending on how big the chicken breasts are and how long you pre-cooked them.
Take the form out of the oven and let approx. 10 minutes before serving. Sprinkle with fresh herbs and serve with pasta, potatoes or rice.
Dessert with Oreo cookies, cream and raspberries
- About. 250 g of coarsely chopped oreo cookies
- 200 g of soft natural cream cheese
- 3 tablespoons of powdered sugar
- 1 vanilla bean seeds
- 3 dl of whipped cream
- Finely grated zest of ½ organic lemon
- Fresh raspberries or other berries or fruit in pieces
SON’S FAVORITE: Oreo dessert with cream cheese and fresh berries. Photo: Trine Sandberg.
Here’s how you do it.
Beat the soft cream cheese, powdered sugar and vanilla seeds until smooth. Add the cream little by little while whisking. Whip to a fluffy cream. Add finely grated lemon peel (yellow peel only). If necessary, season with a little more powdered sugar.
Keep the cream cold until serving. Just before serving, put coarsely chopped oreo cookies, cream cheese and raspberries in a glass.