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110 Sherbet - Techniques and recipes - My "Secret Sherbet Method" - Rasperry, Mango and other Sherbets
Sherbet
is the most simple ice creams to make. It takes literally 5-10 minutes of work if you prepare a little bit in advance. Of course you can make sherbet without an ice cream maker, but they are so much better with one, so I strongly recommend them. Especially the type with built in compressor/freezer.
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153 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!
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Peanut sauce is not very well known in Denmark. It is an Asian recipe that is just as good on steamed vegetables on white meat. I use it mostly, however, as a dressing for cooked and steamed vegetables.
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148 Boxed Chorizo
When I cook fried vegetables, make Spanish omelettes, hash from leftovers, etc. I love to add small pieces of chorizo to them. It provides an incredible amount of flavor with small amounts of meat. But chorizo is a very expensive sausage to use in frying. Therefore it is a good candidate for making your own spicy chorizo stuffing, that you can just put into a box in the fridge and use as needed.
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You have probably also had that experience. When you think that you have bought a great cookbook, and you eagerly page through it. Only to find out that it contains only one single recipe you like, but which turns out to actually be a *really* great recipe. The cookbook with the recipe for onion soup is the perfect example of this for me :-) So now that I have written the recipe here on the site, I can finally get rid of that cookbook.
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Isn't it enough to just bake potatoes once? well sure, if they just have to be tender, but if you also want them to taste great, rebaked potatoes just have a bit more oomph. You simply take a baked potato and bake it gratinated/au gratin. Which you can do close to when they have to be done. They can also be made a day in advance without loosing any flavor, so they are excellent for guests.
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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:-)
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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.
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Video Recipe - A simple dish that is always popular in Denmark. I have had this dish at more parties than I care to remember. And I still love it. But then again. Potatoes in thin slices, bacon, cream, cheese and spices. How could it be wrong?
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129 Vegetable stock
It is not as well known as the classic chicken stock, but it is just as usable, faster to make, and good to have in ones arsenal. Especially if you have vegetarian friends.
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I'm not much for eggplant. It's like a dry and boring version of the cucumber. Which is already the world's most boring vegetable. But if the eggplant is cooked just right, it can be really delicious in both taste and texture. Eggplant puré is one of the "good" cooking methods. Here are two different versions from both the Mediterranean and Asia. With some variations on top.
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126 Bouquet Garni
It is a part of many recipes, but it is rarely described in depth just exactly what a "bouquet" is. Bouquet garni means "a bundle of herbs". There may be several different kinds of herbs in it. The classical version consist only of parsley, thyme and bay leaves. The typical mistake is to make it too small with to few herbs.
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I often use stock in my cooking, and I like to have pre-cooked chicken leftovers in the refrigerator. So about once a week I make a batch of pressure cooker stock of chicken. It is much easier and faster than the traditional way, and it tastes excellent.
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When I went to cooking class in public school, 6th grade I think, the most exciting dish we were allowed to make was osso buco. It really was pretty exotic to us. There were tomatoes in the sauce and there was also a garlic in it. And wine ... just how foreign could it be for a Nordic teenager. Even the term "teenager" was exotic and foreign to us, I should probably add. But Osso buco is one of those dishes that is as modern today as it was then in the 70s. So you know you it's a classic.
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A danish classic. Very well suited for the smoked herring (kippers), shrimp or whatever you have in mind. We usually get it at Christmas, but it is not necessary to limit it to that season. It is suitable as a condiment for meats, in sandwiches and open sandwiches (smørrebrød) for all seasons.
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A powerful and tasty pepper sauce. It has a beautiful rich color and can be used for almost all dishes where you would otherwise use tomato sauce. I have two versions of the same recipe here. The basic sauce is fine in itself and has a stronger pepper flavor. The creamy is more luxurious and delicious.
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Video Recipe - Soy milk is a little difficult to make, but it's fun, and it's good for many things. Some vegetarian argue that you can use it instead of milk. That's not quite true. But you can use it in many places instead of milk. It is also the first step towards Tofu, which is a usefull ingredient in cooking.
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116 Apple jelly
Apple jelly tastes good for both desserts and meat dishes. It also contains a lot of soluble fibers that are healthy. The combination is hard to beat ... I tell myself :-)
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115 Chocolate Sauce
The kids love it. The adults love it. Chocolate Sauce! Whether it is on pancakes, ice cream or anything else. Warm, creamy and so easy to make that it is almost easier than not to.
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