I love licorice. And especially in combination with white chocolate and lemon. For me, this cake is the perfect match between bitter, sweet, and tart, and it tastes – at least in my opinion – fantastic! You can really taste the licorice, so this cake is perfect if you’re a big fan of licorice. If … Read more
A perfect puree should be silky smooth and light as a cloud! But there’s a bit more to it than “just” blending the cooked vegetables. Read along, and I’ll tell you how to make the smoothest Jerusalem artichoke puree you’ve ever made 🙂 Learn how to make an ultra-smooth and creamy Jerusalem artichoke purée. This … Read more
In my eternal quest for “perfect” meat preparations, I had to try and see if using sous vide might improve this recipe. It turned out really delicious and yummy, but I must admit it didn’t turn out better than the original 🙂 Pork Belly sous vide recipe Tender and juicy pork belly prepared with duck … Read more
Tender, juicy, and delicious meat – slow-cooked in duck fat. Do you know the feeling when you’re reading a cookbook or visiting a food blog and you see a recipe and think, I just have to try that? That’s how I felt when I saw a recipe from Madsvin for pork belly slow-cooked in oil … Read more
A delicious beet tartare entirely without meat. Extremely presentable and perfect as a starter when you have guests. Beet Tartare Recipe
Beef rump cap is a classic choice when you want something a bit more special, for example, when you have guests over for dinner. Here, I have served the beef rump cap with roasted root vegetables and a roux-based gravy made from the stock of the root vegetables and the meat. Simple, classic, and incredibly … Read more
Ravioli is a classic in the Italian cuisine. They are small packets of pasta dough, which can be filled with, well, almost anything. Typical ravioli filling is some form of meat or vegetable stuffing. Here I have used sous vide-cooked confit de canard to fill my ravioli. We always make a larger batch when we make confit duck … Read more
This is the first time I have worked with this knobby root vegetable. Kohlrabi is also known as cabbage turnip and is one of the oldest vegetables we have here at home – and it is also one of the most underrated vegetables of all! The basic idea behind this dish was actually lifted from … Read more
I LOVE lumpfish roe and am one of those people who always look forward to the short season with the delightful roe. Whether lumpfish roe is eaten in a salad or as an appetizer, the combination of red onion, crème fraîche, and the salty roe is always a guaranteed hit. Here, I served them on … Read more
I LOVE lumpfish roe! The season is in full swing right now, so I am currently eating plenty of this delightful roe. For instance, we have also had rösti with lumpfish roe at home. Toasted rye bread with lumpfish roe is a crispy and truly delicate “bite,” which is perfect as an appetizer or starter … Read more