Cauliflower Gratin
Gastronomic First Aid??? There’s nothing like taste to trigger memories ? My favorite dish as a child was gratin, so I took a trip down the gastronomic memory lane yesterday with this cauliflower/cheese gratin.
Kategorier: Sides
Pickled White Asparagus
My take on a delightful recipe with pickled asparagus – the white kind. At home, we are thrilled with the combination of white asparagus, hollandaise/mousseline sauce, shrimp, and preferably summer truffle. After trying a restaurant version where one white asparagus was pickled and the other steamed/fried, I have always wanted to pickle them myself. Here … Read more
Pickled Mustard Seeds
Delicious recipe for pickled yellow mustard seeds. Pickled mustard seeds are almost a must in any refrigerator. Not only are they super decorative on a dish, but they also add a really nice acidity to the meal. Our taste buds truly crave an acidic counterpart to the richer elements on a plate. Whether it’s in … Read more
Mozzarella sticks
“GOUDA” version of the delightful mozzarella sticks, which are a sure hit at your fast food restaurant. This is a luxury edition with Gouda cheese and a panko crumb coating, making them extra crispy. A super delightful snack, starter, or side dish served with, for example, a tomato sauce or aioli. "GOUDA"? VERSION of the … Read more
Wild Garlic Pesto
Right now the forest floor is brimming with wild garlic. They are especially found in deciduous forests near the Danish coasts, but also around Danish gardens. I just got some from my in-laws’ garden in Central Jutland, where they were hiding under the rhododendron bush. So go out and see if there’s wild garlic where … Read more
Romesco sauce
My take on a delightful and simple Romesco sauce. My version is simple and relatively easy to make, as it mostly takes care of itself in the oven. The sauce is made for 2 people, but you can easily make larger portions and use it for many different things: It can be a dip for … Read more
Smooth Jerusalem Artichoke Purée
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
Baked Rhubarb
Gastronomic first aid??? Right now, the loveliest Danish rhubarb is sprouting from the ground? Baking rhubarb makes it much easier to control the texture, so it doesn’t turn mushy and fibrous. Rhubarb pairs really well with chili, both in savory dishes like chutney and salads, as well as in desserts. It is important to dose … Read more
Honey-Glazed Black Salsify
Poor man’s asparagus – what exactly is that?? ?? You come across them occasionally in the supermarket. They’re typically the ones you look at and then put back on the shelf again. Because you’re not entirely sure what to do with it. Exactly!! The salsify….. It’s not as troublesome as it looks, and it really … Read more
Rösti with Smoked Salmon
Delightfully simple and delicious dish. In no time, you can conjure up tasty mini potato rösti and combine them with the sure-fire winning blend: capers, smoked salmon, red onion, and crème fraîche. It can be used for anything from hors d’oeuvres, appetizers, snacks, or as part of a tapas spread. In no time, you can … Read more