Flying Jacob (Flygande Jakob)

4 servings

1-1½ lb. cooked chicken meat (pork fillet can be substituted)

1 cup of whipping cream

1 cup of crème fraiche

½ cup chili sauce

2 bananas, sliced

1 package of bacon, fried crispy and broken into small pieces

½ cup of salted peanuts


Pre-heat the oven to 425 degrees F.

Divide the chicken into bitesize pieces. Layer the chicken and banana

slices in the bottom of a buttered ovenproof dish. Whip the cream until

soft peaks form. Add the crème fraiche and chili sauce to the whipped

cream, mixing gently. Spoon the sauce over the meat and bananas. Bake in

the oven about 15 minutes. Remove from the oven and sprinkle the bacon and

peanuts on the top. Serve with rice and salad.



Crumb Pie

4-5 apples, pealed and sliced.

2 tbs. corn starch

½ c. sugar

1 tsp. cinamon

½ tsp. cloves

Place dry ingredients in large plastic bag, add apples and shake! Put the now spiced apples in a greased pie form.

Crumb Topping

1 stick butter (or margarine)

½ cup sugar

1 cup flour

1 cup oatsmeal

Melt butter in small pot. Add sugar, flour and oats. (Should be a crumbly mixture, if it is too wet add more flour and oats.) Crumble mixture over apples.


Bake at 350º F about 20 min. until apples are bubbely and topping golden brown. Serve with half melted Vanilla Ice Cream or Vanilla Sauce.


Vanilla Sauce

1 egg or 2 egg yokes

1 tbs. sugar

2 tbs. potatoe starch (or corn starch)

4 dl milk or cream

1 tbs. vanilla



Mix all ingredients except vanilla in a small pot. Cook over low heat until the sauce has thickened, stiring constantly. It should not boil! (Do not use a wire wisp in a aluminium pot or the sauce will turn a little grey.) Poor up the sauce in a bowl and stir it occasionally while it cools. Add the vanilla to the cooled sauce. Whipcream can be added to make it fluffy. Serve it cold.