Starter
Salmon Ceviche with a twist of mango and avocado (4 port.)
400 grams of fresh filet of Norwegian salmon
1 pc ripe mango
2 avocados
1 piece red onion
1 large bunch of fresh coriander
1 red chili
1 large lemon
3 pc lime
Flake Salt and black pepper
This is so simple that it almost seems too easy:
Dice the salmon, avocado, mango
Finely chop the red onion and chilli and chop the coriander and place everything in a bowl.
Squeeze the citrus fruits
Add salt and pepper and let the citrus do the job in about 10 minutes.
Serve as neatly as possible, eg in margarita glass
Main course 
Honey Fried spare ribs with classic coleslaw (4 port.)
For this modern classic so you will need:
1 kg thick cut ribs
1 teaspoon salt
0.5 tsp freshly ground black pepper
2 tsp ground ginger
2 tsp dried sage
3 tablespoons honey
Start by setting the oven to 200°.
Mix all the spices and rub into the ribs with the spice mixture.
Put the ribs on a rack in a roasting pan with the fat side up, and brush over the honey.
Put everything in the center of the oven and then pour about 1/2 liters of water into the roasting pan.
Fry the ribs until they are tender and scoop over ribs frequently during roasting
It takes between 1 to 1 1/2 hour for the ribs to be completed depending how much heat you emit when scooping.
Fill with more water in the pan if necessary.
For the classic coleslaw you will need:
200g white cabbage
One big carrot
½ onion
1 cup sour cream
½ cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 tsp black pepper
Start by shredding the cabbage finely.
Peel and grate the carrot, peel and finely chop the onion.
Mix everything with sour cream, mayonnaise, mustard and salt.
Let the salad stand in the fridge for an hour
Dessert
Coconut pancakes with your favorite ice cream (4 port.)
Quick and easy to put together and super yummy:
5 cup coconut milk
2 cups wheat flour
2 eggs
2 pinches of salt
2 tablespoons canola oil & butter
Optional favorite ice cream
Whisk the flour in about half of the coconut milk to a smooth and delicate batter, whisk and add the rest of the coconut milk.
whisk in one egg at a time, salt and half of the butter & rapeseed oil.
Heat a frying pan with a little butter & rapeseed oil.
Bake thin pancakes and serve it with your favorite ice cream.
