This delicious Italian lobster ravioli is perfect for guests coming over for a good meal. The recipe is inspired by none other than Gordon Ramsay. Lobster is a fantastic delicacy, and combined with ravioli, this becomes a taste experience like no other.
Delicious, tasty carrots prepared sous vide. We Danes tend to “just” boil our vegetables and spend most of our effort on preparing, for example, our meat/protein and sauce. That’s a shame since the proper preparation of your vegetables can elevate your meal to a much higher level. The sous vide technique is excellent for vegetables, … Read more
A super easy and delicious appetizer, consisting of only 3 ingredients: Garlic butter, grated cheese, and langoustine tails that are baked in the oven until everything melts together into a lovely dish. Langoustine tails can easily be substituted with shrimp or crayfish tails. An incredibly easy and delicious starter consisting of only 3 ingredients: garlic … Read more
New Year’s was approaching, and I drew the straw for the appetizer. I quickly decided on scallops. I wanted to try something different for the sides, so I experimented with lobster bisque. The delicate lobster soup tastes fantastic and is quite easy to make. We did not regret it, and everyone at the table, both … Read more
A delicious meat-free dish that is perfect as an appetizer/snack or starter when you have guests. The dish is Japanese-inspired and includes mushrooms and dashi – combined with molecular gastronomy. The dish is Japanese-inspired and consists of, among other things, mushrooms and dashi – combined with molecular gastronomy.
This serving truly captures the essence of neurogastronomy. The presentation in the flowerpot and the edible soil manipulate the brain, creating doubt about whether it is actually edible. The crispy vegetables combined with the soft cream and crunchy rye bread play well together in taste and sensory experience.
When celeriac is baked for a long time in the oven, it becomes slightly sweet, and the umami flavor is enhanced. In this recipe, the baked celeriac is mixed with mascarpone, lemon juice, and browned butter, which balances the flavor. The cream gets a smooth consistency, which pairs well with something crispy, such as toasted bread or grissini. … Read more
Molecular gastronomy is food and science in one. By cooking the food according to these principles, you have the opportunity to create dishes that contain an element of surprise and are an experience in themselves. The composition, content, and texture of the food in this world is often a rethinking of a classic theme, which … Read more
We obtained this recipe from one of the fine restaurants in Aarhus, where we enjoyed this dish as an appetizer. The recipe serves 16 people, but you can, of course, make it in smaller portions at a time. It features delicious small quails paired with a soufflé filling and gravy.
Here we present a serving suggestion of seared tuna served with espuma, a specialty from the world of molecular gastronomy. The dish is perfect to serve as an appetizer and does not take long to prepare. Serve, for example, on a bed of salads with a good bread on the side.