Salmon and cucumber boats.
1 large orange
6 ounces smoked salmon, cut into 1/2-inch squares
1 large tomato (about 1/4 pound), diced
2 green onions, thinly sliced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded
1 1/4 cup reduced-fat sour cream
4 slices pumpernickel (or whole-wheat pitas)
Preperation:
Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl.
Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats.
Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.
Then - Braised steak (Gestoofde runderlappen as they say in Dutch)
1 kilogram/2.2 lbs chuck or blade steak
flour
salt & pepper
1 large onion
2 large carrots
1 bottle/3 deciliter dark beer
1 tsp vinegar
sachet garden herbs
parsley
2 tbsp vegetable oil
Cut the meat into chunks. Peal the onion and chop into chunks. Clean and slice the carrots.
Heat the oil in a casserole, Dutch oven or large skillet. Mix flour with salt and pepper and coat the meat thoroughly with this mix. Quickly brown the meat on all sides, then take from the pan, leaving the oil and drippings. Put in the onion and carrots, turn down the heat and simmer slowly for 5 minutes. Put the meat back in, add the beer, vinegar and herbs, and mix well. Put a lid on the pot or casserole and place it for 140 minutes in a preheated oven at 170C/330F.
If the mix becomes too dry while braising in the oven, add some water.
When ready to serve, take out the herb sachet. Finely chop the parsley and sprinkle it over the dish. Serve with mashed potatoes and a green salad.
And then-
Hot Fudge Ice Cream Bar Dessert .
An incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.
INGREDIENTS.
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts
DIRECTIONS
1.Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2.Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
Drinks to be served ? I haven't decided yet.Red or White wine?