Sous vide cooked pigeon breast. A delicious way to ensure a juicy piece of meat without it becoming dry. We have the recipe from the book: “Sous Vide Handbook“, where the author writes the following about the recipe: “A pigeon breast is a small piece of meat weighing 50-60 g. It has a strong gamey … Read more
There is simply nothing more summery than “koldskål.” So the other day I thought that my partner and I should have some, but when I went shopping, I forgot to buy buttermilk. You can make “koldskål” without buttermilk, it becomes a slightly thinner version, but the taste of “koldskål” is still there. Do you prefer … Read more
Planning to grill in lovely summer weather? This potato salad is the perfect side dish! Creamy and mild with new potatoes, radishes, fresh peas, cucumber, and plenty of herbs… It’s easy and quick to make and complements a good piece of meat or spicy sausages perfectly. Creamy and mild with new potatoes, radishes, fresh peas, … Read more
Well…what can one say? Fried pork belly with parsley sauce, for example? One of the Danes’ favorites: Crispy fried pork belly, new potatoes, and parsley sauce with plenty of parsley. Summer is on its way! One of the Danes’ favorites: Crispy fried pork, new potatoes, and parsley sauce with lots of parsley.
Healthy, green spinach wraps with spicy chicken/cabbage filling – easy, nutritious, and just super delicious. The wraps are made of eggs, spinach, gluten-free oats, and some spices – gluten-free but full of proteins and vitamins. The filling consists of minced chicken and cabbage combined with plenty of greens and spices…I made the filling a bit … Read more
Moules marinières. These white wine-steamed mussels are probably the most classic way to prepare them. Whether the dish was invented in Belgium or France is a matter of debate. It doesn’t make much difference, but it is a sure hit at a bistro in both countries. In my work with GastroFun PREMIUM, I am fortunate … Read more
Tex-mex mussels. The delicate mussels with a taste of the sea can really take on some flavor. Here, they are paired with the smokiness of bourbon, the sweetness of tomatoes, and the heat from chili and Tabasco. In my work with GastroFun PREMIUM, I am fortunate to meet many talented culinary profiles. Here, we were … Read more
My take on a classic vegetarian samosa with peas and potatoes. Today, we made Indian samosas in Home Economics class! So, I just had to go home and make a batch as well. Potatoes, peas, and Garam Masala + the rest! Plenty of warm spices and fresh green chili.
Pan-fried ling fillet. If you’re not familiar with the fish, it resembles a combination of cod and conger eel. The flesh is quite similar to cod, but it’s slightly firmer. The fish is fried in plenty of butter with a bit of thyme and is a great eating fish that you should treat yourself to … Read more
I have long sworn by grilling pointed cabbage, but I think I have found the best way to prepare pointed cabbage here. After watching an episode of The Chef Show where they had sous vide prepared pointed cabbage that was marinated in buttermilk, it was something I had to try. The instructions on the show … Read more