Two recipes

1. Entrecote Steak with rösti, stir-fried vegetables and garlic butter

• Put out as much butter as you eat in a little bowl and let it stand out so it softens
• Melt some more butter, not too much and let it cool down a little
• Chop 2-4 potatoes into tiny pieces and mix it with an even amount of grated cheese. Add the melted butter to the mix
• Heat up a pan with some oil and pour the potato mix on it and flip it after about 5 minutes like a pancake
• Heat some oil up in a wok. Chop 1 red onion, about 3 mushrooms and half a broccoli and throw it in the hot oil until it has softened
• Marinade the steak with some olive oil, BBQ powder and chili pepper
• Heat a pan up with oil and put the steak on there and let it fry for about two minutes on each side (medium rare)
• Crush one large garlic into the softened butter and add some salt to it, mix it all together 
• Heat the oven up and place a piece of goat cheese in there for about ten minutes
• Cover the cheese with honey and walnuts
• Sprinkle the plate with some salt before placing the piece of cheese on the top
• Enjoy your meal!
  
  

2. Butterfly chop with risotto

• Heat some oil in a saucepan
• Chop one small yellow onion and place it in the oil and let it glans up
• Add 1.5dl risotto rice and 1dl white wine to the onion and let it heat up
• Add about 2dl broth to the mix and let it sink into the rice, keep adding broth until the risotto is completely soft and good to eat
• When off the stove, add cheese; either parmesan or goat cheese and sprinkle with some salt
• Marinade the chop with chili pepper, mustard and hot taco sauce
• Heat a pan up with some butter or oil
• Chop some mushrooms and let them fry
• Fry the chop for a couple of minutes on both sides, make sure it is completely done
• Ready to eat!