Another great suggestion for an appetizer or side dish for New Year’s could be bruschetta, which, by the way, would also do quite well on a tapas table.You get crunchy bread, juicy tomatoes, fresh basil, and a hint of garlic and parmesan… yum… Bruschetta is easy and quick to make and can be varied in … Read more
If you are looking for a delicious and unique way to serve a potato as an appetizer, look no further. The potato soufflés/puffs up and resemble two potato chips stuck together. They are difficult to make, so feel free to make a large batch, as not all of them will turn out as expected. Serve … Read more
Tapas on the weekend? Or maybe just a little appetizer? I have something you need to try! Bruschetta with artichoke cream, salmon, and bell pepper. The cream is made with grilled artichokes (from a jar), creamy cream cheese, basil, and garlic – really simple and really good. I’ve used 1 clove of garlic, which is … Read more
Crab meat and vegetables tossed with a bit of crab bisque and gratinated with Panko breadcrumbs and Parmesan. You can’t go wrong! Crab meat and vegetables tossed with a little crab bisque and gratinated with Panko breadcrumbs and Parmesan.
Delicious baked figs with grated cheese and rosemary, I noticed that there were figs on sale and I knew I had some aged cheddar at home. So of course, it was an obvious choice for a little afternoon snack. They can be used as we did, as a snack, but can also be part of … Read more
You’re probably familiar with fried chicken (chicken tenders) from American fast-food restaurants. In my work with GastroFun PREMIUM, I am fortunate to meet skilled culinary profiles. Here, I have been taught by Rasmus from Mandekogebogen. He has created an Asian version that is both crispy, tangy, juicy, and has a bit of kick. The sauce … Read more
Don’t we all dream of finding a pearl in an oyster? With the help of molecular gastronomy, you can make your guests’ dreams come true. Here, we’ve created a sphere of a fine vinegar and sugar syrup, which is delightfully tangy and rich in the mouth, pairing perfectly with an oyster. The classic preparation of … Read more
Baked feta is a classic dish served in Turkey and Greece, both as a dish on its own and as part of a meze spread. There are many recipes for this dish, but it always includes feta and honey and often also tomatoes, onions, and olives. The dish tastes amazing with focaccia with rosemary and figs. … Read more
The classic way to eat oysters: Finely chopped shallots in a vinegar brine, lemon juice, and Tabasco sauce. In my work with GastroFun PREMIUM, I’m fortunate to meet many talented culinary profiles. Here we had a visit from Mikkel Wejdemann (Madmikkel), who is an expert in oysters and mussels. The classic way to eat oysters: … Read more
Tex-mex mussels. The delicate mussels with a taste of the sea can really take on some flavor. Here, they are paired with the smokiness of bourbon, the sweetness of tomatoes, and the heat from chili and Tabasco. In my work with GastroFun PREMIUM, I am fortunate to meet many talented culinary profiles. Here, we were … Read more