A delicious recipe that not many people know about. It’s simple and tastes fantastic. My lovely wife, who is half Japanese, has enjoyed this omelet throughout her childhood, and now we’re passing it on to our children—and they love it. If you, like many others, are a big fan of sushi and eat “real” sushi … Read more
Lobster rhymes with luxury, and when Danish lobster is in season in July and August, you should truly treat yourself to this divine dish. It’s expensive, but delightful! A Danish lobster has white and firm meat, whereas a Canadian lobster is coarser and more fibrous. Therefore, Danish lobster is considered a great delicacy. The act … Read more
A perfectly cooked lobster is a delicacy, and once you’ve tasted it, you’ll undoubtedly be hooked. Lobster is a luxury food, and it just tastes amazing! Use our guide and be guided through the preparation step by step to the perfectly cooked lobster. Enjoy your meal! Watch us work with lobster here: In GastroFun PREMIUM, … Read more
The classic pork tenderloin stew in a summery version with pointed cabbage and new carrots. Serve the dish with butter-fried corn cobs, panisse (chickpea fries), and deep-fried caper berries. Editors: If you prefer a more classic version, check out our pork tenderloin stew with bacon here. Served with panisse, deep-fried caperberries, and butter-fried corn
A delicious and filling salad with cauliflower, asparagus, and red lentils. The salad can be served as is, or tossed with a dressing if you want to add extra flavor. The salad works well as a side dish for fish or light meat, but due to the high protein content in the lentils, it can also … Read more
Sauce Tartare originally comes from France but has almost become synonymous with the English classic Fish n Chips. This makes sense, as the sauce is a brilliant accompaniment to anything fried. With its slightly bitter and tangy ingredients, the sauce is perfect to serve with rich foods that need a fresh contrast. Try this easy … Read more
Salmon fillet prepared sous vide. The technique ensures that the flavor is delicious and the fillet is both warm and nearly fresh at the core. We are so privileged here on the site that some of the country’s best food writers publish a recipe with us. This recipe comes from Søren from Gastromad.dk. Søren has … Read more
If you’ve never tasted Pluma before, then you’re in for a treat! Pluma is the Iberian pork’s answer to the most well-matured steak. The flavor is deep, intense, and pure. A taste that you can only achieve when animals have lived in their natural habitat and eaten what Mother Earth intended for them to eat. … Read more
A decorative version of the classic French onion soup, baked in a “bowl” of bread. With this recipe, you get a two-in-one, as the bread for the soup serves as an edible soup bowl. Baking your soup bowls from bread dough doesn’t require much time or effort, and the result is both fun and different, … Read more
A good steak is always a safe bet—unless it’s tough as shoe leather and either raw inside or completely overcooked! Many people are uncertain about how long to cook a steak. Fortunately, there is guidance for this, and by following some simple rules of thumb, we can almost guarantee that your next steak will be … Read more