Ingredients:
250 grams of butter
80 grams of cane sugar
1/2 cup of sugar syrup
2,5 decilitre golden syrup
2,5 decilitre water
1 cup of raisins
2 teaspoons of baking soda
2 tablespoons of boiling water (extra)
2 eggs beaten
450 grams of flower
1 tablespoon piment
1/2 teaspoon salt
Pre-heat the oven. Take a deep square cakeform and grease it with butter or oil. Then cover the sides and bottom with baking paper, grease the paper too.
Heat the butter, sugar, sugarsyrup and goldensyrup in a big pan at a low temperature until the butter is melted and the suger dissolved. Add the raisins and let it cool off.
Mix the soda with the boiling water and add the beaten eggs.
Siff the flower, ginger, piment and salt above a large mixingbowl. Make a hole in the middle and pour the buttermixture in. Mix well. Fill the cakeform and bake the gingerbread in approx. 30 minutes until it' s well baked.
Serve the gingerbread hot with whipped cream or cold with a glaze or butter
Ingredients:
4 pieces of lamb-chops
4 slices of bacon
1 tablespoon of margarine
1 kilogram potatoes, sliced thickly
3 carrots, sliced in pieces
3 medium sized onions
Grinded pepper
5 decilitre stock
Thyme
finely chopped parsley
Remove the fat from the edges of the lambchops and cut the bacon in 2 cm slices. Fry the bacon crisp and brown in the margarine and take it out of the skillet. Take the lamb-chops and bake the meat on both sides evenly brown and take take them out of the pan.
Take a heavy pan and put in half of the potatoes, carrots and onions and some grinded pepper. Insert half of the bacon. Put the lamb-chops on the top of this and cover the remaining potatoes, carrots, onions and bacon.
Add the stock and Thyme. Put the lid on the pan and using a low flame bring to the boil in about one hour. The meat must be well cooked.
Use the finely chopped parsley as a garnish on top.
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