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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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Video Recipe - Roast lamb in the oven, or grilled in Weber grill. It is not very difficult to roast a whole lamb. Neither the oven or grill. In turn, arouses the always enthusiastic to wear such a large piece of meat on the table and cut it up there.
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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.
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Rilette is a method of preserving meat in fat, as a kind of finely divided "head cheese". The fat ensures an oxygen-free environment that prevents salmonella and other nasty bacterias. It tastes great, and once in a while I just have to have it. It is also a great sandwich filler.
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Video Recipe - A delicious jelly of fresh juice really is a cheap trick. It can be a dessert in itself, or fruit pieces on top of a pie can be brushed with it to make'm shine. It can keep the sliced fruit fresh, on top of the cake. You can put a thick layer on top of a cake and make it brighter, more beautiful and delicious. Moreover, jelly was one of the first molecular gastronomy foods that was made. In the olden days it was only the nobles who got it. Now we can too.
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Video Recipe - What could possibly be better than chocolate? Chocolate whipped up with eggs to a fluffy mixture with whipped cream on top ... of course. Good in a large bowl. Good in portions. Good!
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Raspberries, whipped cream, sugar, gelatine and little else. Then you have a great cake that can be used both for dessert and the coffee table. It can also be made with strawberries if you like that better. It is also an incredibly beautiful cake.
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Video Recipe - The dough used for baking cream puffs, eclairs and profit roles is called a "choux" dough in French. The interesting thing about it is that you cook it in a sauce pan, and then mix in the eggs. The dough has the special feature that it largely becomes only crust when you bake it. So there is room for a lot of fillings. Although I have also seen it just covered with icing and used gingerbread man.
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Video Recipe - The French chemist and molecular gastronomer Hervé This invented this recipe. It defies everything anybody knows about chocolate. Usually melted chocolate is completely destroyed if there is just a few drops of water added by accident. But in this recipe Hervé This used his knowledge of chemistry to make the impossible happen.
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Video Recipe - A classic French cake / dessert. Caramelised apples and puff pastry is a terrific combination. If you already have the puff pastry lying around, it is also very quick to make. Can also be made with pears.
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I love soup and a good stock/broth, and do not mind spending hours to make it. But it's not always that I have the time or the ingredients in day to day life. It is also not always necessary. Sometimes you just need a tasty stock for the daily food. This is a miso inspired "fake stock".
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Raspberry and strawberry marmalade are made the same way. Actually you can use almost any type of fruit using this one recipe. It's the classic peasant's recipe. Pound for pound: "A pound of sugar to a pound of berries and boil to the right consistency." There are a few tricks worth knowing though.
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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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The best pizza base with the large air holes in the crust and lots of flavor is undoubtedly the wet long-risen dough. It is also easy to make. Do not knead anything. But you need to start your day in advance if you need to reach it.
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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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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.
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Video Recipe - Basic soup / julienne soup is a simple vegetable soup which is very similar to the Italian minestrone. With a few changes it IS a minestrone. But I do usually this simpler version, and I'll just throw in whatever extra ingredients to spice it up a bit.
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When making varied and/or large quantities of bread the easiest way to write your recipes are as "bakers percentage". Where ingredients are measured in percents as compared to the total amount of flour. Understanding the bakers percentage also makes you a better baker because they help you understand the structure of different breads recipes instead of just memorising numbers.
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A delicious and crunchy nut pie. Very nice, both alone and as an accompaniment to ice cream or fruit.
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