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Fried rice with egg and chicken (or other meat)

Fried rice with egg and chicken (or other meat)

Video Recipe - It is a dish that only takes 10 minutes to make. So it is fast and it tastes really well. An Asian classic that we eat too little of here in Denmark. Potatoes and meat is typical of the danish leftover dish "biksemad/pyttipanna". Rice and meat leftovers is in this Asian equivalent.


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

The latest content

Wok dish with chicken - Stir Fry Recipe
Video Recipe - I have a general article about stir frying on the site. But I did not add any recipe to it. So this recipe is an example of a simple wok right using the principles of the article. But make no mistake about it. It tastes great:-)
GCG and 123 - Asian tricks
Video Recipe - I make a lot of Asian food. It's easy, it's healthy and it tastes good. It is the perfect everyday food. There are many elements that recur in Asian food. The Chinese "holy trinity" of cooking is "garlic, chili and ginger". It is used in almost all their dishes. The Vietnamese has another trinity. Soy sauce, fish sauce and sesame oil. If you premix those two trinities then it becomes very easy to make Asian cooking.
Stir-Fry and Wok cooking - Introduction
Stir-Fry and wok cooking is still very new in Denmark, but it is becoming more and more popular. This is not really a recipe, but a general introduction to those that are not too familiar with it.
Panna Cotta - Italian vanilla pudding
Video Recipe - Any food that jiggles is always fun, and desserts are fun. So the funny and delicious Panna Cotta is the ideal dessert. It is easy to make, it tastes good and it is so neutral that it will fit onto a dessert plate with almost any other accessory. It is not without reason, that it is a classic.
Funnel cake - Churros
Video Recipe - I had churros first the time when I was 14, on a holiday in Spain. It must have been good because I have long forgotten my first kiss, which I think was roughly around the same time but I can still remember my first funnel cake with sugar.

Random kvalifood - totally random ...

Homemade clear white syrup
Video recipe - You often need a syrup as a base ingredient in other recipes. The is a short presentation about how to make your own syrup. I present one basic recipe and show 4 variations that you can use as an ingredient in other recipes.
Homemade vanilla sugar
Video recipe - I use vanilla sugar in many of my recipes. But I have always been distrustful against that storebought stuff. So I have been experimenting with making my own. It turns out that it is better than what you can buy commercially, and as I use my discarded vanilla pods for it, it is practically free.
With bottom, cheeses both, fruit and jelly is shown a traditional Danish cake, even though it exists in a multitude of versions. My favorite is the one with whole cherries in jelly on top. The yellow cheeses both and burgundy gel is also beautifully together.
Grandma Maries oatmeal balls - Danish Christmas Treat
Video Recipe - The classic home copy of the baker truffles and rum balls. I do not like the almond extract that is traditionally used. So I use a little marzipan instead. And yes. That is grandmother Marie from the family who gave her name to the recipe. She most likely has the recipe from some womens magazine. But I do not want to dig too much into that. It is much more pleasant to live with the illusion that it has just magically been passed along by the generations.
Poire Belle-Hélène - Pears Cooked in Red Wine
I got them once somewhere in France I think. It was before the Internet and I did not have the recipe. But I liked them so much that I made a similar recipe. I usually only eat them in the fall when pears are in season. And a little cinnamon and cloves reminds me that Christmas will soon be upon us.
If you've wondered what that wonderful sticky and heavy sauce that gets "dripped" on your plate when you are at the restaurant. Then it's probably a demi glace. It usually takes more than 24 hours to prepare, but the result ... oh la la. Very little sauce goes a long way. Luckily, it's excellent to make in advance and suitable for freezing. If you want to surprise your guests and really show who is "the king of food", then this is the way. And the 24 hours? For the most part it just takes care of itself.
A condiment that can be stirred into sauces, stuffing and gravy, and just about everything else that is creamy in texture. makes for a much milder sweeter flavor than raw garlic. Is also great for spicing when doing sous vide.
This is the classic remoulade from Escoffier. It is like a cold version of a bernaise. It is a great herbal mayonnaise sauce. Usable as a condiment or dipping sauce for raw vegetables, french fries, bread etc.
Light and Dark stock / Bouillon
In french a stock is called "fond", from the word foundation. And a good stock IS the foundation of the french kitchen. It is the base of soups and sauces. It is the single ingredient that best distinguishes homemade food from what we get at restaurants. But most stock recipes are full of holes and implied methods. In this recipe I try very carefully to explain how to make a good stock, so you can raise the quality of your own food class or two. Death to the bouillon cubes :-)
Almond milk - or other types of nut milk
Video Recipe - Almond Milk. That is a strange ingredient isn't it? Nah, not really. It tastes good and has some advantages over regular milk. Whether you want to make bread, pancakes, smoothies, ice cream or anything else with it, or you just want to pour it on your cereal in the morning ... as I do. So it tastes of marzipan and milk. Milk of almonds and beans have a reputation as "bland vegetarian food". But it does not have have to be so. They are excellent basic ingredients.
Asian (12)
Baking (78)
Beverages (4)
Bread (34)
Breakfast (9)
Cake (63)
Dessert (35)
Dinner (47)
Fruit (7)
Lunch (19)
Meat (19)
Sauce (27)
Soup (10)
Sourdough (3)
Spice mix (4)
Starch (13)
Stock (10)
Vegetables (34)
Vegetarian (101)
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