Classic and simple tomato sauce, easy to make and full of flavor. Use the sauce with Italian meatballs and pasta, in melanzane, lasagna, pasta Bolognese, or as part of dishes that require chopped tomatoes. In a slightly diluted version, you can use it for a tomato soup, so there are plenty of possibilities. The sauce … Read more
Gastrique – Magic for Your Sauce: Of course, you shouldn’t miss out on a recipe, but first, let me explain a bit about what it is: Gastrique is essentially a flavor enhancer that can be used to add sweetness and acidity. It can be used for sauces and stews, for example, where it can be … Read more
Light and simple pizza sauce. But when a dish has only 3 ingredients, it requires using the right ingredients. Here, D.O.P. tomatoes from San Marzano have been used. D.O.P. means that they are grown at the foot of Mount Vesuvius near Naples. It is said that the volcanic soil helps give them a strong and … Read more
My take on a delightful sauce that can be made from scratch in about 45 minutes. If you have a busy schedule, you can easily use a stock you already have, whether it’s homemade or not. I made this dish on a weekday with a rather empty vegetable drawer in the fridge. If this had … Read more
My take on a delicious cold, fragrant, and spicy sauce that pairs well with a piece of red beef, fish, or grilled corn. You can also spread it on top of flatbread or mix it with boiled potatoes. This sauce is popular in Argentina and Uruguay, and I am also a big fan of it. … Read more
The other day we had a frozen chinabox, and I decided to taste it. She had one with teriyaki, so I thought I would try making it myself. Normally you would use sake in teriyaki, but I didn’t know where to get it at the time, so this is a bit of my own version, … Read more
Roast pork with parsley sauce, potatoes, and pickled beets – all prepared by a skilled chef. In my work with GastroFun PREMIUM, I am fortunate to meet many talented culinary profiles, and here I was visiting Thomas Søndergaard Christensen from Restaurant Møllegården on the island of Alrø in Eastern Jutland. Thomas shows me his take … Read more
This delicious tartar sauce is a great accompaniment to fried seafood, shrimp, fish, and fish ‘n’ chips. The recipe is simple and easy to make. The sauce is cold and can be used for many things, but deep-fried fish fillet, fish ‘n’ chips, or as a cold sauce for a barbecue night hits the spot. … Read more
Delicious pan-fried butterfly salmon. These salmon steaks are highly suitable for grilling or frying at high temperatures. Here, they are served with boiled potatoes and a Sauce Hollandaise that is extra airy, as it has been through a siphon bottle. During the filming of a series of filleting videos for our GastroFun PREMIUM, I had … Read more
My take on a delicious oyster mayonnaise. After learning the immersion blender trick, I must admit that I almost never make Bearnaise sauce or mayonnaise without an immersion blender. Therefore, my starting point here is also to use it to succeed with a delightful mayonnaise made with oysters. All the quantities are approximate, so it’s … Read more