H.E.A.T

H.E.A.T
H.E.A.T at Rockbåten, photo by Pär Altan

söndag 8 februari 2015

Sunday dinner maybe?

Well, I haven't written for a couple of days but here I am again :-)
As usual a hectic week with work but also our youngest granddaughter turning 19. Happy birthday Klara.

Then I went to Norrtalje on Thursday to my friend Anne for treatment and of course lots of chat and laughter. It's always so nice to see her and we always have a good time, not to mention that I also feel better after the treatment I get. We always have lunch afterwards and this time we went to the Havspiren and it was so nice. Good food and the location is just magic even in wintertime.

This coming week is a big week because on Saturday we will be celebrating my oldest Danniel who turns 40. Can you believe that?
How can I have a 40 year old son, but I do. We will have dinner for him here on Saturday and I can't reveal what we are going to give him, if he reads this. So I will tell you next Sunday.

I will give you a very delicious, easy to do recipe for this Sunday. It's chickenfillet in a creamy sauce with sundried tomatoes. Enjoy (first in Swedish)


Kycklingfilé i gräddig sås med soltorkade tomater (4port)
4 st kycklingfilér
salt & peppar
paprika (malen)

Sås :
½ burk soltorkade tomater + 2 msk av marinaden
3 dl vatten
1 msk balsamicovinäger
1 msk tomatpuré
1 msk soya (japansk)
1 msk oxfond
1 burk crème fraiche (2,5dl)
1 dl grädde
salt & peppar
maizenamjöl + vatten till redning
1 kruka persilja

GÖR SÅHÄR :
Dela kycklingfiléerna på mitten, så du får 2 lite tunnare filéer. Bryn i stekpanna i olja och en klick smör. Krydda med salt & peppar och strö över malen paprika. (Ungersk paprika är sötare i smaken) Lägg upp kycklingen på ett fat.
Vispa ur stekpannan med vatten. Finhacka de soltorkade tomaterna och lägg i. Häll i ett par matskedar av marinaden de ligger i också. Tillsätt sen tomatpuré, soya, fond, crème fraiche, grädde och smaka av såsen med salt & peppar. Rör ner lite maizenaredning för en krämigare sås. Lägg ner kycklingen i såsen, sänk värmen och låt allt småputtra 10-15 min. Finhacka persilja och lägg ner precis på slutet.
Servera med potatis eller ris och sallad
Bon appetit önskar Mia :-)

And in English 



Chicken breast in a creamy sauce with sundried tomatoes (4port)

4 chicken fillet
salt & pepper
paprika (ground)
Sauce:
½ jar sundried tomatoes + 2 tablespoons of the marinade
3 dl water
1 tablespoon balsamic vinegar
1 tbsp. tomato puree
1 tablespoon soy sauce (Japanese)
1 tablespoon meat fund
1 can of crème fraiche (2,5dl)
1 dl cream
salt & pepper
corn flour + water for preparation
1 pot parsley

Proceed as follows:
Cut chicken fillets in half, so you get two little thinner fillets. Brown in frying pan in oil and a knob of butter. Season with salt & pepper and sprinkle with grounded paprika. (Hungarian paprika is sweeter in taste) Place the chicken on a platter.
Whip out the pan with water. Finely chop the sundried tomatoes, and add in. Pour a few tablespoons of the marinade they are in as well. Then add tomato puree, soy sauce, fund, crème fraiche, cream and season the sauce with salt & pepper. Stir in a little cornstarch preparation for a creamier sauce. Lay the chicken in the sauce, reduce heat and let everything simmer for 10-15 minutes. Finely chop the parsley and put down just at the end.
Serve with potatoes or rice and salad
Bon appetit wish Mia :-)

That's it for today. I wish you all a good Sunday and as usual - Take care and be nice to one another.