Memories in the Cooking

This pork belly has crispy skin and soft meat.  Ingredients: - pork belly, scored in a diamond way  - assorted vegetables (potatos, carrots, celery, garlic) - salt  - 2 chicken cubes  - bay leaves  - Italian herbs  - vegetable oil  - 2 tablespoons of mustard  Procedures: 1) Rub salt on pork belly skin.  2) In a metal baking tray, stir-fry vegetable oil, assorted vegetables, bay leaves and Italian herbs over the stove.  3) Push the vegetables aside. Sear pork belly's skin until slightly brown. Turn the pork belly over.  4) Pour water into the tray until it covers the meat but not the skin. Add chicken cubes. 5) When the sauce comes to a boil, place the tray into an oven. Slow-cook the dish for 2-3 hour at 180 degree Celsius.  6) Place the pork belly on a meat board. Place the vegetables in a serving dish. Make a sauce from the meat drippings by adding mustard sauce. Serve    

This pasta is so pretty. It is also very refreshing with the generous amount of lemon juice and dill. I serve it chill on a hot day.  Ingredients: - 2 to 3 whole beetroot, cut into chunks  - 3 gloves of garlic  - 2 chicken cubes  - 1 block of feta cheese  - 1 handful of walnut  - 1 bunch of dill - juice of 4 lemons  - 1 packet of fettuccine pasta  - salt, sugar and pepper  Procedures: 1) Cook beetroot, garlic in chicken stock (made from chicken cube and water) for 15 minutes. Blend them into a sauce.  2) Cook fettuccine pasta according to packet instructions. 3) Mix fettuccine pasta with beetroot sauce, lemon juice. Add salt, sugar and pepper to adjust the taste. Place them on a serving plate.  4) Sprinkle crumbled feta cheese, chopped walnut and chopped dill on the pasta. Serve.