Readers of my blog Madsvin.com will know that I am a sucker for intense flavor – something evident in my crispy pork roast, my alternative take on lasagna, and my chili con carne with beer and chocolate. But just because it’s packed with flavor doesn’t mean it has to be difficult. In fact, I LOVE … Read more
Steamed sole on a bed of carrot and onion cooked in stock. The sauce is a reduced fish stock with cream. The dish is flavorful and easy to make. We have had the talented food blogger Erland Hansen from Fjordrejen.dk write this dish for us.
We provide you with a simple, yet extremely colorful and beautiful salad that is perfect for lunch or as an appetizer.
Vegetarian nuggets are delicious and a healthier alternative to chicken nuggets when the kids are nagging. They can be used as a tasty appetizer or as a side dish accompanying a piece of meat. Serve, for example, with guacamole as a dip. Made from cauliflower heads. Vegetarian nuggets are tasty and a healthier alternative to … Read more
Hotdog is a surefire hit. Our recipe for gourmet hotdogs will impress your guests and loved ones. We replace the sausage with langoustine tails, and our mayonnaise is made from langoustine shells. The dish is served on homemade bread with red onion chutney and potato chips. Hotdog is always a hit. Our recipe for gourmet … Read more
A delicious recipe for the classic dish scampi fritti. The langoustine tails are dipped in a beignet batter and deep-fried. The batter helps make them super crispy and delicious. Fried in beignet batter
Cozy and delightful dish consisting of small sliders. The filling can be varied in many directions, and my recipe is made with leftovers of duck confit and pickled red onions that I had in the pantry. Served with pickled red onions and oven-roasted potatoes
This is a demanding show-off dish that requires a lot of techniques and equipment: Sous vide, siphon, and molecular gastronomy chemistry. We guarantee you that it is worth the effort. It tastes phenomenal. This dish requires a lot of equipment and techniques: Siphon, Sous vide, transglutaminase (meat glue), and ballotine. Served with cauliflower foam
Tuna mousse never goes out of style. It might remind you of a typical starter at a Danish community hall in the 1980s-1990s, but it’s also a wonderful “old” classic! A bit like shrimp cocktail. Some people out there might remember tuna mousse as a bit dull or boring because it aaaalways was on the menu – but … Read more
