Kategorier: Dinner
Vikingegryde Deluxe
Our variation of a luxury version of the classic Viking Stew. Instead of pork tenderloin, we use trimmings from dry-aged beef tenderloin and beef striploin. The dish is served with homemade bacon and rice. Made from small cuts of dry-aged beef tenderloin/ribeye and served with rice and bacon
Red Cabbage Salad
This fresh red cabbage salad has the perfect combination of crunchiness, sweetness, and tanginess. It pairs well with a rich dish, such as Christmas food or something from the grill.
Pizza dough for thin pizzas
We all love an ultra-thin and crispy Italian pizza baked in a stone oven. We provide you with a delicious and easy dough recipe perfect for a thin pizza – we bake it on a baking steel, so you don’t need a traditional stone oven to achieve a delightful result. Editorial: See our pizza dough … Read more
Spinach Pasta
Easy and quick recipe for spinach pasta that doesn’t require a pasta machine. If you’re tired of eating regular pasta or think your kids are eating too much pasta, this is a more fun and healthier alternative.
Bashed Potatoes
This easy and delicious recipe allows you to enjoy potatoes in a tasty and different way: Bashed Potatoes (smashed potatoes) are a great way to help your roasted potatoes get even more crust and crispness. Bashed Potatoes Recipe
Budget Beef Wellington
Beef Wellington is loved by many and super delicious. Unfortunately, beef tenderloin is expensive, and the fear of overcooking the dish scares most people. We use the much cheaper cut Teres Major, which costs only a third of the tenderloin and is still super delicious. The Sous Vide cooking method helps us ensure the dish … Read more
Confit Duck Leg Sous Vide
Confit Duck Leg/Confit de Canard tastes amazing, but a lot of duck fat/oil is required to make the dish. By using the sous vide technique, you can use the leg’s own fat to cook the legs in, and we guarantee that they will be juicy and delicious every time. We have, among other things, a … Read more
Dry-Aged T-Bone Steak Sous Vide
T-bone steak is a challenging cut to cook perfectly using a pan/grill/oven, especially due to the following 2 challenges: Since the meat consists of 2 different cuts: tenderloin and striploin – which do not require the same cooking time. Typically, the striploin needs a bit longer cooking time than the tenderloin. The second challenge is … Read more
Butter-Fried Pointed Cabbage
We live in Denmark, and typically it is difficult to imagine a main meal without pasta, potatoes, or rice. We would like to advocate for cabbage, which is an excellent alternative to these ingredients. Here, we have used a delightful Danish pointed cabbage, which is butter-fried and becomes both crispy and tender.