Homemade French fries are perfect as a side dish to a good steak with béarnaise sauce – so here is the recipe for the most delicious, hand-cut fries. It’s a task in itself to get the fries crispy on the outside and soft on the inside, but with this version, you’ll quickly get a few … Read more
Do you know the feeling of always serving the same thing? Sometimes it’s just time for new sides. If you then take potato, bacon, spices, and parmesan – it can only go well. Here I tried with Potato Roses. Below you can see my video on how to do it, otherwise, read on further down. … Read more
Light and fluffy mashed potatoes with few ingredients. In this recipe, crème fraîche replaces the cream (milk), giving it a bit of sharpness instead of the very round flavor that cream normally provides.
I love a good burger patty. It’s quick to make and tastes delicious, but without spices, it can be a bit bland. My version takes a Middle Eastern twist as a variant of the Turkish köfte, which are meatballs with paprika, garlic, chili, cumin, and thyme. Feel free to use whatever spices you have on … Read more
Is the thought of tender and juicy duck legs also a bit too hard for you to resist? Then this is probably one of the easiest and most delicious recipes for duck legs I know. The potatoes are almost confit in the duck fat from the leg, which is also on the rich side – … Read more
My take on a homemade fish filet, where everything is homemade and of the highest possible quality. The fish was purchased from the fishmonger who recommended these delicious witch fish fillets over the more classic plaice, cod, or flounder. I often rely on professionals for such decisions, and here I had no doubt that he … Read more
Potatoes au gratin in a slightly different form. The cream has been replaced with béarnaise sauce, and it certainly does not detract. The flavors go really well together, and the dish is delightfully easy to make.
Baked potatoes with filling, for us, it’s the perfect cozy Sunday dinner. It requires minimal effort, and you can top them with whatever you desire.
A delicious, tender, and mild veal fillet served with French fries, béarnaise sauce, and a delightful cabbage salad that complements the rich sauce well. The meat is dry-aged in our own aging cabinet for 10 days and prepared using the sous vide technique. At our home, we have a tradition on the day before Christmas … Read more
A good hearty winter dish with a lovely name. To spice up the burning love dish, it needs a sour, sweet, and bitter counterbalance to break the umami and salty flavors from potatoes and bacon. I use some chorizo sausage and root vegetables, which are roasted with apple cider vinegar to create contrast. This gives … Read more