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Boneless, marinated and grilled leg of lamb

Boneless, marinated and grilled leg of lamb

Video Recipe - My favorite recipe for leg of lamb. The best taste and fairly quick preparation. What's not to love about it? The marinade and grilling results in a very good and strong flavor. The trick is that a the leg gets more surface when the bone is removed. And the surface is of course where most of the flavor is.

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I am currently translating the recipes from my danish site as quickly as possible.

The latest content

Boning and Butterflying a Leg Of Lamb
Video Recipe - Typically we fry a leg of lamb whole. Because it's the easiest to do. But a really good trick is to debone and butterfly it. You can cook it a lot faster then. The flattened shape also gives more room for a browned surface. You will also get more of that smoky barbecued flavor all oever the meat. Or you can roll them into a meat roll with marinade inside, so you get the marinade flavor onto all of the meat.
Potato Rosti - Swiss Potato Pancakes - Pommes Rösti
Video Recipe - Rösti are made with cooked potatoes, so I use it often as "leftovers" instead of the typical fried potatoes, hash and so on. But it is an accessory that everyone likes, and it has the advantage that you can add bacon, onion, cheese, apple or fresh herb. Which promises it over the other simple potato dishes.
Kvalitella - Because it rhymes with homemade Nutella
Video Recipe - My own recipe for a sweet hazel-nutty-chocolate'y spread. I don't think I have to tell you what it can be used for ...
Pan Fried Potatoes - Cottage Potatoes
Cottage potatoes are raw potatoes that are cooked in a frying pan. It's a good way to fry 2-4 servings of potatoes. However, it is not a good way to cook large quantities of potatoes. If they lie in layers on the pan, then the upper potatoes are cooked, and the bottom ones are in high risk of burning. There may be raw potatoes, hidden among the other ones and that can really make pan fried potatoes into a sad affair. Otherwise, you must use a really long frying time on large portions to be sure that all the potatoes are tender. At the risk of some getting burned. So here are my tips for making them.
Homemade popcorn
Video Recipe - One of the best snacks you can, well snack on, is also one of the easiest to make yourself. If you make them yourself, they are also much better than the ones you buy pre-popped. Warm and fresh. Maybe even made with clarified butter instead of oil. I get so sad when I see someone buying popcorn in bags from the supermarket when the homemade ones are twice as good. Maybe they are even 3.1415 times better !? So make them yourself ... right? Please!

Random kvalifood - totally random ...

Pepper Nuts - Cookies
Pepper Nuts is a classic recipe with roots in the Middle Ages. With typical medieval spices. When a court has survived as long as it is not a coincidence. It is simple but good cakes that taste of July So it's not a recipe I made ??up. I have it from Jeanette, who has it from her grandmother, and now you have it too :-)
Vegetable pasta in herbal oil - based on zuchinni
you don't have to use plain old pasta as an accompaniment to your food. If you have a julienne tool, or little bit of knife handling skills, you can create a side dish with much more flavor. Various vegetables cut into long thin strips, with plenty of olive oil, garlic and herbs, taste far better than pasta and it's easy to make.
Bread Baking Technique #3 - Classification of bread
Bread can be divided into several categories. As soon as you know them, it's easy to see a new recipe and say "ah that's this kind of bread." Which makes it easier to adapt any recipe for your own taste.
Fake Sauce - Dirty Tricks of the Sauce Trade
As the Danish cuisine is partly inspired by the French, stocks and sauces form the base of many dishes. So most Danes love a good sauce. Unfortunately, there is not the same love for cooking a stock and spending a long time on it. This is a recipe for a "fake" sauce which you can make quickly, and which tastes like an *ok* gravy. But more importantly, each ingredient can be used to improve other sauces. So you can make a weak sauce much better. I also explain what each ingredient does for the sauce, and explain a lot about taste in the process.
Danish Sour Dough Rye Bread - My Favourite Recipe
Danes typically eat this type of dark sour rye bread at least once a day. It is our "national bread". We eat it mainly as open sandwiches with spreads and charcuterie. This is a simple but good recipe for rye bread.
 
Fillet of beef is the same piece of meat you cut in slices for ribeye steaks. A tender and marbled piece of meat, with a lot of flavor. I slow roast it at a low temperature so that it becomes red all the way through and you can chew it with your eyebrows.
Bread Baking Technique #7 - Fermentation of doughs - timelapse videos
Some times the fermentation times in your recipe just doesn't fit with the schedule you have for the day. Wouldn't it be nice to know how to change the times then? As a rule, I would also like to use as little yeast as possible when I bake, but it must also fit into everyday life. So it'd be nice to be able to change fermentation times by adding more or less yeast. I have had some difficulty finding the exact info on what influence the yeast have on the fermentation times, also in relation to how much fluid there is in the dough. So here's a little biology report with my own experiments. And with lots of videos of dough that rises:-S I'm sure this article is the most geeky I have ever made ... but I was curious.
Danish Cinnamon Rolls - cinnamon buns - Snails - Coconut variation
This is undoubtedly the recipe I am most often pressured to make by my family. But that's easy to understand. Who does not like the classical cinnamon buns? This is a basic recipe, along with a few popular variations.
Bread Baking Technique #8 - Baking The Bread
What most of us think about when we say baking, is putting the into the oven and to pull it back out again. Hot and delicious. But if you understand the process you can pull out your bread and have it be even more delicious than by luck.
 
This is a brown sauce on steroids. Apart from the fact that it takes 10 hours to prepare the stock, it takes almost as long to prepare the sauce finished afterwards. It is "the" classic brown sauce which is known from Escoffier's cookbooks. Restaurants use it rarely more because they found it too difficult. But I think it's all worth the effort. The best "brown sauce" I have tasted.
Subjects
Asian (12)
Baking (80)
Beverages (4)
Bread (34)
Breakfast (9)
Cake (65)
Dessert (38)
Dinner (48)
Fruit (7)
Lunch (19)
Meat (21)
Sauce (27)
Side dish (3)
Soup (10)
Sourdough (3)
Spice mix (4)
Starch (16)
Stock (10)
Vegetables (37)
Vegetarian (104)
 
 
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