20130827 Pasta with Bolognese Sauce

The first time i use bacon bits in bolognese sauce and it tasted sooooo good! This recipe made quite a huge batch of sauce so I simply freeze half of it for "rainy days". 

Ingredients 

400g minced pork/beef

200g bacon blocks

4 celery stalks, finely diced

4 small carrots, finely diced

2 big garlic cloves, crushed

1 red paprika, finely chopped

2 onions, finely chopped

2 X 400g cans peeled tomatoes with juice

2 rosemary stalks

1tsp dried oregano

Freshly grounded black pepper

Methods

1. In a pan, brown the bacon bits for about 5-10 minutes. Add minced meat and cook about 5 minutes. Transfer the meat to a slow cooker. 

2. In the pan, cook the onions and garlic until fragrant. Transfer them to the slow cooker. 

3. Add the rest of the ingredients to the slow cooker and give it a good stir. Cook on low heat for about 8-10 hours. 

4. Mix the sauce with your favorite cooked pasta, dump the mixed pasta into a casserole dish, scatter with a generous amount of grated cheese, and cook under a hot grill for about 5-10 minutes. Served with fresh ciabatta bread. 

20130822 Pork in tomato sauce

Ingredients

400g pork strips

1 garlic clove, crushed

1 small onion, finely chopped

2cups broccoli florets

2cups sliced mushrooms

400g canned tomato blocks 

1 rosemary stalk

1/2tsp dried Italian herbs

1/2tsp sugar

Olive oil

Salt and freshly ground pepper

Methods

1. Heat oil in the pan and fry garlic and onion briefly. Add the pork and cook for about 5 minutes. 

2. Add the veggie and tomatoes. Add the herbs and sugar. Stir well and simmer for about 10 minutes. 

3. Season to taste. Served with potatoes (I fried 450g of potato cubes, and season them with salt and dried dille).

20120103 Meatloaf

I have been craving meatloaf this week, but could not find the onion soup packet at the nearby supermarket and could not be bothered to drive to another supermarket for it. So I just used what I could find in the kitchen for this meatloaf dish. My husband is usually not a meatloaf fan, but he said this meatloaf tasted pretty good - so I consider this a success! Oh and I made some onion gravy to pour over the boiled potatoes and vegetables. The perfect dish to beat the rainy and super windy weather.

INGREDIENTS
For the meatloaf -
250g ground beef
250g ground pork
1 small onion, finely diced
1 large egg
1/4 cup ketchup, plus more for topping
2 tbsp worcestershire sauce
1 tsp garlic powder
handful of roughly chopped fresh parsley
1/4 cup breadcrumbs
salt and fresh ground black pepper
For the onion gravy -
1 tbsp sunflower oil
2 medium onions, thinly sliced
1 tsp brown sugar
1 tbsp flour
400ml beef stock
salt and fresh ground black pepper

METHOD
1. Heat the oven to 175 degree C.
2. In a large bowl, mix all the ingredients together. Transfer the mixture into a small loaf tin, then cover the top with a thick layer of ketchup.
3. Cook in the oven for about 1 hour. Drain off the fat before serving.
4. To make the onion gravy, heat the oil in a small pan and fry the onions for about 15 minutes, or until golden brown. Add the brown sugar and cook for 5 minutes - keep stirring. Then add the flour and coat the onions evenly. Finally add the stock and let it bubble for about 5 minutes, until the gravy is nice and thick. Season well with salt and pepper.

20111129 Meatballs in Curry Sauce

(SOURCE: Bill Granger - Relax)

I got this wonderful cookbook, Bill Granger's Relax, for my birthday - thanks Heather! His recipes are so easy to follow, so I couldn't help but try one of them right away. Tonight I made half the meatballs but the same amount of sauce. I served my meatballs with some steamed basmati rice, and wish I had some roasted cashew nuts to go with them. As my husband was late from work and we had to dash out, I simply made him a meatball ciabatta sandwich to go - the fragrant sauce and the fresh and crusty ciabatta, yummmm. Next time I may just make those meatballs alone as finger food at parties!

INGREDIENTS
For the meatballs - 
300g minced pork
1 small onion, finely chopped
1 small egg, lightly beaten
25g breadcrumbs
1/2 red chilli pepper, seeded and finely chopped
1 tsp freshly grated ginger
1/2 tsp garam masala
1 tbsp finely chopped fresh coriander leaves
salt and freshly ground black pepper

For the curry sauce -
3 tbsp curry paste
2 tsp freshly grated ginger
4 tomatoes, finely chopped
200ml coconut milk
200ml chicken stock
lemon juice and brown sugar, to taste

METHOD
1. Heat the oven to 220 degree C.
2. In a small bowl, mix all the ingredients for the meatball. Then make about 20 little meatballs. Grease a roast pan with some olive oil (about 1/2 tbsp) and toss the meatballs in. Cook the meatballs in the oven for 15 to 20 minutes, until golden brown.
3. In the meantime, cook the curry paste and ginger over high heat until fragrant. Add the tomatoes and cook for 3 minutes. Then add the coconut milk and stock. Bring it to the boil, and then let it simmer over low heat for about 5 minutes.
4. Throw the meatballs into the curry sauce and let it simmer for another 20 minutes. Season with lemon juice and brown sugar, and scatter with roughly chopped coriander leaves.

20110415 Pasta Casserole with Mozzarella

(SOURCE: Koken & Genieten Magazine - Pastaschotel met mozzarella)

We were not crazy about this dish as it was quite bland. It was not bad at all, but we just like strong flavored dishes better. I think I like to serve mozzarella with slices of tomatoes and fresh basil leaves than to use it for pasta dishes. In my opinion, parmesan or cheddar simply goes better with pasta or casserole dishes.

INGREDIENTS
250g tagliatelle, cooked and drained
salt and pepper
500g broccoli, cut into small florets, cooked and drained
200g cherry tomatoes, halved
150g thick slice of ham, cut into blocks
3 eggs
375ml milk
50g dried tomatoes
1 tsp dried oregano
200g mozzarella, sliced

METHOD
1. Heat oven to 175 degree C. In a small bowl, beat the milk and eggs together. Add the dried tomatoes and oregano to the bowl, and season with salt and pepper.
2. Toss the pasta, broccoli, tomatoes, and ham in a lightly greased casserole dish. Pour the egg mixture all over. Cover the dish with foil, and bake it in the oven for about 30 minutes.
3. Top the casserole with sliced mozzarella, and bake it in the oven uncovered for about 25 to 35 minutes, until piping hot.

20110330 Stuffed Pepper

I saw these beautiful Italian red peppers at the supermarket last Saturday and thought I would stuff them with minced fish then fry/grill them. But I was simply too lazy on Wednesday and didn't even want to take out the mincer. So I stuffed them with ready-minced meat and threw some leftover coriander leaves in. The roasted peppers were so sweet and lovely looking, so you simply couldn't mess this dish up.

INGREDIENTS
500g minced meat
2 eggs
4 rounded tablespoons of spiced breadcrumbs
1 garlic clove, crushed
handful of coriander leaves, roughly chopped
2 Italian red peppers, halved and deseeded

METHOD
1. Heat oven to 200 degree C. In a mixing bowl, mix the first 5 ingreidents together. Season with salt and pepper. Staff the meat mixture into the halved peppers.

2. Lay the stuffed peppers on a baking dish, and cover with folk and cook in the oven for 25 minutes. Uncover and then cook for a further 20 minutes.

20110310 Sweet and Sour Spicy Pork

(SOURCE: EasyCook Magazine - Sweet and sour spicy pork)

The sauce reminded me of this Cantonese dish, Koe lo yuk (咕嚕肉), but a less tasty version. I was not that crazy about this dish, and my husband said "it tastes like Hawaii pizza". What more can I say?

INGREDIENTS
1 tbsp sunflower oil
one 500g pork fillets, cut into thick slices
1 large onions, cut into chunks
225g can pineapple chunks in syrup, drained and syrup reserved
1 tbsp tomato ketchup
200g can chopped tomatoes
150ml chicken stock
1/2 cinnamon stick
cornflour mixed with a little cold water

METHOD
1. Heat half the oil in a large frying pan and fry the pork for 5 minutes, until golden, but not cooked through. Remove the meat and set aside.
2. Heat the remaining oil in the pan, add the onions and fry until soft. Tip in the pineapple, 3 tbsp of the syrup, the ketchup, tomatoes, stock and cinnamon stick. Bring to the boil, then simmer for 10 minutes, until the sauce has thickened slightly. Add the pork to the sauce and simmer for about 4 minutes. Remove the cinnamon stick.
3. Add the cornflour water to the pan and stir over a medium heat, until thickened.

20110205 Casselerrib on Toast

(SOURCE: Koken & Genieten magazine - Casselerrib op toast)

Lesson learned today - casselerrib is salted and smoked pork loin, and it tastes a lot like ham, and we don't like it. Next time I make this dish again, I will simply replace the casselerrib with pork escalope.

INGREDIENTS
2 slices of old bread, toasted and each halved
1 small courgette, thinly sliced
3 tbsp oil
salt and freshly ground black pepper
4 slices of casselerrib (salted and smoked pork loin)
1 onion, finely chopped
250g mushrooms, thickly sliced
125ml cream
2 tbsp corn starch
1 tsp dried basil
100g grated cheese

METHOD
1. Lay the toasts on a greased oven dish. Heat 1 tbsp of oil in a pan, and brown the courgette slices. Season with salt and pepper. Place the courgette slices on the toasts.
2. Heat another 1 tbsp of oil in the pan. Fry the casselerrib for about 3 minutes on each side. Lay the casselerrib on the courgette.
3. Heat another 1 tbsp of oil in the pan. Brown the onion, and then the mushroom. Add 125ml of water and the cream , and bring to the boil. Add the corn starch to thicken the source, and season with basil and salt and pepper.
4. Pour the sauce all over the casselerrib, and scatter cheese all over it. Place the dish under a hot grill for 10 to 15 minutes.

20110131 Meatloaf with Creamy Leek

(SOURCE: Koken & Genieten - Gevuld gehakt met romige prei)

I thought meatloaf would definitely please my meat-loving husband, because it is a dish with lots of meat and juicy gravy. But nope! For whatever reasons, he has just never been a big fan of meatloaf. So this is my another attempt to find a meatloaf recipe that can win my husband over. I made the meatloaf yesterday so the flavor got really rich and yummy today! I really liked this, but can't say the same for my husband, sigh.

INGREDIENTS
700g leek, cut into rings
1 tbsp butter
185g cream cheese
salt and pepper
6 tbsp breadcrumbs
100ml milk
1 onion, finely chopped
350g ground pork
350g ground beef
1 egg
75g crispy fried onions
125ml chicken stock

METHOD
1. Heat oven to 150 degree C. Heat butter in a pan, and fry the leek for about 5 minutes. Stir in the cream cheese and season with salt and pepper, then simmer for about 3 minutes.
2. Mix the breadcrumbs with milk and set aside. Knead the meat and onions with eggs, breadcrumbs, and salt and pepper.
3. Knead the meat flat on a piece of plastic wrap (about 30cm X 30cm). Lay 1/3 of the leek mixture in the middle, then roll the meat with the help of the wrap. Sprinkle the deep fried onions over the top of the meatloaf. Bake the meatloaf on a greased baking tray in the oven for about 30 minutes. Then cover the meatloaf with foil, and bake for another 30 minutes.
4. Remove the meatloaf from the oven and let it rest. Meanwhile, warm the leek mix in the pan and add 125ml chicken stock. Season well. Serve the sliced meatloaf with the leek sauce.

20110124 Zuurkool Stamppot

(SOURCE: My mother in law)

Preparing for a busy week ahead, I have made this zuurkool stamppot for my dinner on Monday and Tuesday. Some people add apples and/or raisins to zuurkool stamppot, and I added pineapples instead. This recipe is from my mother in law, who gave me strict instructions that this stamppot must be made a day ahead for "flavor melding"!

INGREDIENTS
300g sauerkraut
800g starchy potatoes, peeled and cubed
200g smoked bacon bits
1 onion, finely chopped
Knorr Aromat
75g butter + a knob for frying
225g can diced pineapple, drained
75ml cream
salt and freshly ground black pepper

METHOD
1. Add the potatoes in a medium pot and the sauerkraut in a small pot. Top both with water, then bring it to the boil and cook for about 20 minutes.
2. Meanwhile, heat a knob of butter in a frying pan. Brown the bacon and onion for about 10 minutes.
3. Drain the potatoes and sauerkraut well. Add the sauerkraut, butter, and cream to the potatoes in the medium pot. Mash them together. Fold in the pineapple, bacon and onion (plus all the excessive fat!). Season wiht Knorr Aromat, and salt and pepper.

20110119 Sausages with Potatoes and Rosemary

(Source: Simply Bill by Bill Granger)

I love fresh herbs as they always add life to my dishes, but sometimes I just don't know what to do with the leftover herbs as they don't store for long. I tried freezing them - though their flavor was intact, they became limp and looked so unattractive! So I usually try to find recipes to use up the entire packet of fresh herbs within a week. Today I have a few rosemary stalks left from the Roasted Ratatouille Chicken so I looked through my recipes for dishes that need rosemary stalks. Voila! This is actually the dish I made with my friend when she first introduced me to the world of cookery more than 2 years ago. As I was too nervous in the kitchen back then, we didn't take any pictures. So here is one!

INGREDIENTS
6 Italian-style sausages, sliced thickly
450g potato wedges, skin on
1 1/2 tsp paprika
2 rosemary stalks
sea salt and freshly ground black pepper
1/2 loaf ciabatta, crust removed
50ml extra virgin olive oil

METHOD
1. Heat the oven to 200 degree C. In a large roasting tin, add the sausages, potatoes, papria, rosemary, sea salt, and pepper. Teat the ciabatta into bite-size pieces and add to the tin. Drizzle with oil and toss gently.
2. Roast - stirring occasionally - for 30 to 40 minutes or until the potatoes are tender and the sausages and bread are golden brown.

20110117 Boerenkool Stamppot, v2.0

My husband felt that the last Borenkool Stamppot had a little too much kale and was missing something. So this time I was determined to make a stamppot similar to my mother-in-law's without asking her for the recipe. I doubled the potatoes and bacon bits, but that's not it! How about seasoning the stamppot with some Knorr Aromat - bingo, that is the secret ingredient!

INGREDIENTS
300g curly kale (boerenkool), finely chopped
800g starchy potatoes, peeled and cubed
salt and pepper
100ml cream
75g butter + a knob for frying
1 smoked sausage (Unox rookworst)
200g smoked bacon bits
1 medium onion, finely chopped
Knorr Aromat

METHOD
1. In a large pan, add the potatoes and kale and top it with water. Bring it to the boil, and then simmer for 5 minutes. Then add the Unox rookworst to the pan, and simmer for another 15 minutes.
2. Meanwhile, heat a knob of butter in a frying pan, and brown the onion and bacon on medium heat for 10 to 15 minutes. Set aside.
3. Remove the pan from the heat, and fish the rookworst out. Drain water out of the pan, add the cream and butter to the kale and potato, and then mash them together. Then fold in the fried onion and bacon - don't forget to add all the bacon fat to the mash! Season with Knorr Aromat, and salt and pepper.

110112 Singaporean Noodles

I made congee for dinner tonight to sooth my cold, and thought I would make something different for my husband. But as I didn't do grocery shopping, I have to whip something up with materials I can find in the kitchen. Though this is not the Singaporean noodles I usually have from the Chinese take-out that have prawns and char-siu, it was not bad either and actually tasted quite good!

INGREDIENTS
150g vermicelli
75g pork, sliced
1 egg, lightly beaten
dried parsley
1/2 chilli pepper, thickly sliced
50g beansprouts
2 tsp curry powder
2 tbsp soy sauce
salt and pepper
1 garlic, crushed
1 small onion, thinly sliced
1 tbsp oil

METHOD
1. Soak the vermicelli in a big bowl of hot water for 5 to 8 minutes to rehydrate. Drain well and set aside.
2.Heat a little oil in the wok. Scramble the egg (season with some salt and dried parsley) until just done, break it apart with a wooden spatula. Remove from wok and set aside.
3. Heat oil in the wok. Brown the garlic and onion for about 3 minutes. Add the pork and fry for about 5 minutes. Season with curry, and salt and pepper. Add the vermicelli and soy sauce, and fry for about 5 minutes. Lastly add the beansprouts and egg. Mix well and serve.

20110111 Pappardelle with Spicy Sausages

(SOURCE: Albert Heijn Recepten - Pappardelle met pittige worst)

I like this as it took only 20 minutes to make and it tasted good. I was amazed that all those roma tomatoes simply "melted" and made the sauce so juicy! But it is a bit odd that my meat-loving husband didn't like those Catalonian sausages and preferred the pasta instead.

INGREDIENTS
200g Catalonian sausages (Catalaanse braadworstjes), cut each into 3 pieces
75g chorizo, sliced
2 small onions, thinly sliced
500g roma tomatoes, quartered
2 tbsp dried oregano
handful of basil leaves, roughly chopped
250g fresh pappardelle pasta, cooked and drained
100g grated old cheese

METHOD
1. Heat a pan and fry the chorizo over low heat. Add the sausages and brown them. Add the onion and fry for about 2 minutes. Then add the tomatoes, oregano, basil, and salt and pepper, and simmer for 10 minutes over low heat.
2. Add the pasta to the sausage-tomato sauce, and mix well. Scatter with grated cheese and chopped basil. Serve.

20110108 Pizza Schnitzel

(SOURCE: Koken & Genieten magazine - Pizzaschnitzel met kaaskorst)

I modified the amount of ingredients a bit in order to make more sauce. This was so easy to make as it took only 15 minutes to prepare, and then the oven did the rest. I served this with some fresh ciabatta bread so no sauce went to waste!

INGREDIENTS
1 onion, finely chopped
2 pork escalopes (varkensschnitzels)
1 tbsp oil
2 tsp dried oregano
salt and fresh group black pepper
100g minced meat, rolled into two long sausages
350g can tomato blocks
125ml cream
125g mozzarella, cut into blocks
40g grated cheese

METHOD
1. Heat oven to 150 degree C. Heat oil in a pan, and brown the escalopes for about 2 minutes on each side. Season with 1 tsp of dried oregano, and salt and pepper. Remove from pan. Add the onion to the pan and fry for 2 minutes. Set aside.
2. Lay the escalopes in a greased oven dish, and place some onions, a slice of ham, and a sausage (in this order) on each escalope.
3. In a small bowl, season the tomatoes with the oregano and salt and pepper. Add the cream and mix well.
4. Pour the tomato-cream mixture all over the "pizzaschnitzel". Cover the oven dish with a lid, and cook it in the oven for about 50 to 55 minutes.
5. Scatter the mozzarella blocks and grated cheese all over the pizzaschnitzel, then return the dish - without a lid - to the oven to cook for another 20 to 25 minutes. Finally leave it under a hot grill for about 5 minutes to brown the top.

20101226 Pork Tenderloin Gratin

(SOURCE: Koken & Genieten magazine - Varkenhaasgratin met verse cantharellen)

A lovely main course for our boxing day dinner - an attempt at having a healthier Christmas dinner. I was worried that the pork tenderloin would be dry, but it was so tasteful and very tender! This is a perfect dish for dinner party, because you could make steps 1 through 6 in the morning then you only have to pop the dish into the oven when it's dinner time.

INGREDIENTS
800g potatoes (low in starch)
250g mushrooms, small and quartered
600g french beans, cut into 2 to 3cm length
salt and fresh ground black pepper
1 onion, finely chopped
2 tsp dried thyme
600g pork tenderloin, cut into 8 to 10 medaillons
3 tbsp oil
75g butter
2 bags hollandaise sauce mix (each make about 250ml sauce), plus ingredients required to make the sauce

METHOD
1. Cook the potatoes in boiling water for 15 to 20 minutes. Drain well, then set aside to cool and slice.
2. Cook the beans in boiling water for 10 minutes. Drain well and set aside.
3. Make the sauce according to the instructions on the package, then remove the sauce from heat and add 75g butter. Set aside.
4. Heat oven to 200 degree C. Heat 2 tbsp of oil in a pan, and brown the pork medaillons for about 2 minutes on each side. Season with salt and pepper, and remove from pan.
5. Add 2 tbsp oil in the pan, and cook the mushrooms and onions for about 3 minutes. Add the thyme, then season with salt and pepper.
6. In a greased casserole dish, lay the green beans and then place the pork medaillons in the middle. Surround the medaillons with potato slices, and pour the mushroom mix over the medaillons. Finally pour the hollandaise sauce all over the dish.
7. Cook in the oven for about 20 to 30 minutes.

20101207 Old-fashioned Dutch Dinner

We had an old-fashioned Dutch dinner tonight - a one course meal with potatoes, cooked vegetables, and pan fried meat. And we follow the de Waard family tradition to serve the meal with lots of "boterjus", the excessive fat from cooking the meat with lots of butter. To be precise, we arrange the cooked potato, vegetable, and meat on a plate and then pour the boterjus all over the potato and vegetable. The key to a good old-fashioned Dutch dinner is timing - be sure you time it right, so everything is cooked and served at the same time! This is what my husband craves when he is recovering from a cold, because he finds this a "healthy" diet.

INGREDIENTS
MEAT
4 pork bellies
2 tsp ground cumin
1 tbsp curry powder
2 tsp ground coriander seeds
salt and freshly ground black pepper
2 tbsp sugar

POTATO
500g starchy potatoes
butter
sour cream
garlic powder
salt and freshly ground four-season pepper

VEGETABLE
400g snijbonen, finely sliced (I don't know its English name)
1L chicken stock

METHOD
METHOD - VEGETABLE
1. Bring the chicken stock to the boil. Add the snijbonen and cook for 18 to 20 minutes. Drain well and serve.

METHOD - MEAT

1. Mix the spices in a small bowl, and use your fingers to rub the spices into the pork bellies.

2. In a large pan, heat a knob of butter (more if you want more boterjus) and cook the pork bellies over medium heat for 20 minutes.

METHOD - POTATO

1. Bring a large pan of water to the boil, and cook the potatoes for about 20 minutes. Drain well.

2. Mash the potato with a knob of butter. Season with sour cream, garlic powder, and salt and pepper; and serve.

20101125 Boerenkool Stamppot

I find it the name boerenkool funny (literal translation: farmers kale) - this name is so much more interesting than plan old curly kale. I love stamppot! Stamppot is a traditional Dutch food that is filling, simple, tasty, and so perfect for warming you up in a cold winter evening. My favorite stamppot is my mother-in-law's zuurkool stamppot met ananas en spekjes (translation: sauerkraut mash pot with pineapples and bacon bits). She always lets me know when she makes zuurkool stamppot and I'll be there for dinner!

INGREDIENTS
300g curly kale (boerenkool), finely chopped
450g starchy potatoes, peeled and cubed
salt and pepper
some milk
some butter
1 smoked sausage (Unox rookworst)
100g smoked bacon bits

1 small onion, finely chopped

METHOD
1. In a large pan, add the kale and potatoes and top it with water. Bring it to the boil, and then simmer for 5 minutes. Then add the Unox rookworst to the pan, and simmer for another 20 minutes.
2. Meanwhile, heat the butter in a frying pan, and brown the onion and bacon on medium heat for about 15 minutes. Set aside.
3. Remove the pan from the heat, and fish the rookworst out. Drain water out of the pan, add the milk and butter to the kale and potato, and then mash them together. Then fold in the fried onion and bacon - don't forget to add all the bacon fat to the mash!

20101118 Meatloaf

Cold weather calls for comfort food - so I made meatloaf! I had the meatloaf with a simple mashed potato and some mushroom sauce. I just used the mushroom sauce mix, and added some freshly ground black pepper and finely chopped parsley to give it a little more fragrance. My husband didn't like the instant mushroom sauce so he simply mixed the excess fat from the meatloaf with his mashed potato - a typical Dutch man!

INGREDIENTS
250g minced beef
250g minced pork
1 egg
1 cup breadcrumbs
salt and pepper
1 tsp dried thyme
dash of Worcestershire sauce
1 celery stick, finely chopped
1 onion, chopped
handful of fresh basil, finely chopped
handful of fresh parsley, finely chopped
some ketchup
2 slices of bacon

METHOD
1. Heat oven to 175 degree C.
2. In a large bowl, mix everything (except the last two ingredients) together. Place the mixture into an ungreased loaf tin. Lay the 2 slices of bacon and spread some ketchup over the top of the meatloaf.
3. Cook in the oven uncovered for about 1.5 hours. Afterward, let the meatloaf sit for 5 minutes before serving.

20101114 Pork Escalopes in Creamy Mushroom Sauce

(SOURCE: Koken & Genieten Magazine)

The recipe recommended to use "gedroogde majoraan". But as I don't have that, I used "gedroogde marjolein" instead. To be honest, I have no idea how they are called in English and how different they taste anyways - but I know marjolein always works well with chicken and pork because of its subtle fragrance. I serve this dish with a simple mashed potato to absorb all the yummy mushroom sauce.

INGREDIENTS
300g onions, cut into rings
250g mushrooms, slicked
2 tbsp oil
400g pork escalopes (varkensschnitzels)
salt and pepper
2 tsp dried marjolein
200ml cream (slagroom)
1/2 chicken stock cube dissolved in 150ml hot water

METHOD
1. Heat oven to 175 degree C. Heat half the oil in a pan over high heat, and brown the pork. Season with salt and pepper. Remove pork from the pan and into a greased baking dish.
2. Heat the remaining oil in a pan, and fry the onions and mushrooms for about 5 minutes. Season with salt, pepper, and marjolein. Add the slagroom and the stock, and simmer for about 5 minutes.
3. Pour the mushroom sauce all over the pork in the baking dish. Cover the dish with aluminium foil and cook in the oven for 1 hour. Then turn the oven down to 150 degree C, remove the foil, and cook the dish in the oven for another 40 minutes.