Beautiful, decorative, and insanely delicious! That’s exactly what artichokes are, and I love serving them whole because they look amazing on the plate. If you haven’t previously been introduced to artichokes in their full form, as nature intended, you might wonder how to approach such a creature. It’s quite simple: The whole artichoke is eaten … Read more
Beautiful and delicious salad with avocado and two kinds of tomatoes: smoked and powder. We have the recipe from the book: “The Vegetable Cookbook – the ultimate guide to the green kitchen“, where authors Tom Victor Gausdal and Stian Floer say the following about the recipe: “We originally developed this somewhat complicated salad with avocado … Read more
This is a divinely delicious and light artichoke soup made with a siphon, served with porcini mushroom powder and crispy artichoke chips. The artichoke is believed to have originated in the fertile area along the Mediterranean in the Middle East and north and east of the Arabian desert, which makes sense when we consider the … Read more
A dish that could be worthy of a Michelin restaurant: Avocado in “coal” tempura batter. Food is much more than just nourishment. Food is an experience, and when we dine out, we often expect a holistic experience of sensory impressions and surprises. Dishes that initially do not look particularly edible have been a trend in … Read more
Lovely and delicious recipe for delightful sushi that everyone can join in on – as the fish used is smoked salmon. The only “special equipment” this recipe requires is a bamboo mat. We got the recipe from the book: “The Big Food for Beginners“, written by Linn Grubbström & Jacob Damgaard.
Chicken and lemon go remarkably well together. This lemon pasta with chicken and sage is both tangy, salty, crispy, and soft – and quite simple to make. Fresh herbs can elevate many dishes to the next level, and I have various fresh herbs right outside my kitchen window – I simply don’t use them unless … Read more
Creamy and rich carrot soup. A rich, creamy, and slightly sweet soup in perfect harmony with crispy, salty bacon, and fresh, tangy wood sorrel. Dinner is saved! This soup tastes like it took longer to make than it actually did. Perfect as a quick and easy solution – and also ideal as a small appetizer. … Read more
Irresistible lobster tails in sous vide! Lobster tails are a delicacy, and the lobster season is in full swing! The Danish lobster season runs from April to October. We have the recipe from the book: “Sous Vide 2.0 – Recipes, Techniques, Tips, and Tricks” where the author Karsten Tangaard says the following about the recipe: … Read more
Peel-your-own sea-cooked shrimp: It’s (Swedish) summer! What makes sea-cooked shrimp so special? Sea-cooked shrimp are a favorite among Swedes. As the name suggests, the shrimp are boiled in brine onboard the shrimp trawlers immediately after being caught. Peel-your-own shrimp are inseparably linked to sun and summer. I bought these sea-cooked shrimp from the local fishmonger, … Read more
Salmon roulade is an excellent appetizer for guests, and with spinach, it becomes even more colorful and nutritious! I served it at the annual Easter lunch for friends and acquaintances, and the small round delicacies were more than popular: 1-2-3, and the platter was empty! – and they were fantastically easy to handle because they … Read more