subjects:
more ...
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.
read more ...
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.
read more ...
In his book "Ma Cuisine" Auguste Escoffier describes a variety of sauces. Together the form the backbone of the modern French-inspired cuisine. There was both basic sauces and derivative sauces. This is an overview of the basic sauces and recipes for them.
read more ...
"This is it. you hereby get my recipe for gingerbread biscuits. The recipe is over a 100 years old." My sister in law announced one day. I was a bit shell shocked. It had taken me almost all of those 100 years to pry the recipe from her:-S But now that I have it, I am happy to share this recipe. it is awesome!
read more ...
American style omelette was not something we ate very often at home when I was a kid. But in many ways it is the best way to eat eggs. Unlike scrambled egg, it will be browned and get more flavor. It is a delicious little stuffed egg pocket of flavour.
read more ...
Video Recipe - Classic Nordic food. A round cake baked in a special pan, that all Scandinavians know and love. At least all Danes. Good with both icing sugar, jam or syrup. The same recipe can be used to make the small thick American pancakes you always see eaten on tv and films. You can also use it to make a layer cake with.
read more ...
Video recipe - Simple, quick and ... delicious. All right. In my family there is, some ambiguity about that. But for us Danes in our forties, it was one of the first "exotic" foods we got. Curry and rice. Just how foreign could food get? Well ... we are fortunately a lot wiser now, but pork meatballs in curry sauce keeps hanging on and is still a favorite. Even among some individuals in the younger generations.
read more ...
Video Recipe - Cheese production seems like something dark and mysterious. But it really is not. Especially the cheeses that does not have to be aged can be easily made at home. The Italian Ricotta and its cousin, the Indian Paneer, are both very easy to make, and incredibly useful for cooking.
read more ...
When you want to be extra sinful in the morning. Or just have something crunchy on your homemade yogurt, or fruit salad, this homemade crunchy breakfast muesli is top notch. It's a recipe that is easy to change, and you can decide for yourself how much it needs to be browned. You can also decide if they want the raisins in or not. Something that kids often wants left out.
read more ...
A good tomato sauce can make all the difference. Whether it is for covering a pizza base or to put on a portion of pasta. You can find recipes online with oven roasted tomatoes, cheese and wine. A sauce does not those to be good. My recipe is simple, but there is also a few "secrets" hiding in it.
read more ...
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.
read more ...