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Video recipe - whew ... nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with "ordinary" spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.
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Video recipe - When browsing paleo sites I have often seen recipes for almond buns and oopsies. I found that the almond buns looked interesting. So I have been experimenting with those a lot. This is the recipe I have developed. They are a lot easier to make than regular buns and they taste better too. So I make them often now.
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When you make a salad at home, it has a tendency to end up as Iceberg salad with tomato, cucumber and onion. Fortunately, there are a lot of simple and very good French classics to be inspired by.
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The Celebrations cake is one of the very best cakes there is. We often eat it at new year's eve and for weddings, communions, birthdays, etc. My baker father in law, Kurt, bakes the best version of this cake I've ever had. I got him to give me the recipe and show me a few times how make it. So this is actually his recipe.
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Video Recipe - When it comes to sauerkraut the opinions are divided. Some love it and others hate it. I hardly ned to say where I belong, as I am currently writing a recipe for it. The saukraut that you can buy are typically made by putting cabbage into vinegar. This is certainly not the best way to do it. It should be made like yogurts and sourdoughs, by fermenting until it becomes really good and healthy.
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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.
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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.
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When you mention the word "spinach" it can remove the happy smile from many a face. But it can taste really great if you cook it the right way. Like in this recipe where I put it inside an omelette. This is a dish that I eat for breakfast. It satiates for a long time. Though I am sure that the big piece of fish helped somewhat too.
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Video Recipe - A tomato sauce can easily become too complicated. You can actually make one that is *very* simple, quick and extremely tasty with just a few ingredients. This simple recipe has certainly become my absolute favorite tomato sauce.
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Kimchi is the Asian variation of the european sauerkraut. Various vegetables are salted and fermented with natural lactic acid bacterias. In contrast to the European sauerkraut it is made of asian cabbage and with a lot of spices. I really like the classical sauerkraut, but kimchi I can eat straight from the jar.
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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.
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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.
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When making soy milk there is a residue called "okara". If you roast it golden, it tastes like roasted almonds. It is therefore particularly suitable for a homemade "granola". And you, and the kids, will love it. It will not be a we-have-duty-to-eat-leftovers kind of thing, but a really good granola.
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Video Recipe - Everybody loves french fries, and I'm certainly no exception. This is probably one of the recipes I have spent the most time on perfecting through my cooking career. I have tried out in double- and triple-fried. Blanching at 84°C (183°F) for one hour followed by deep-frying at a relatively low temperature, cooling and refrying at a high temperature etc., Etc. In short, I have tried all the methods I've read about. Along the way I learned a lot about what is important for good fries and what is not. The four necessary main points I have written into my "kvalifood law of fries" which is in the notes of this recipe. but most importantly, I have developed a french fries recipe that suits my taste 100% and works every time. Yielding the best and most crisp fries at all possible.
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You can often buy hummus in supermarkets and specialty stores. Most of those I do not care much about. So I have bribed and begged my middle eastern friends for their recipes. From those I have made a humus that suits my taste. The recipe looks simple, but it took a LOT of experimentation to find the right balance.
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Video Recipe - This is one of my best basic recipes. I use it both to make creamy winter soups and "creamed / puréed" root vegetable (mash). The only difference between the soup and the mash is the amount of butter and water. You can even change the vegetables following very simple rules, so the recipe can be varied endlessly.
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Deep-fried vegetables is a simple, cheap and very nice tasting dish. It is made with a beignet dough. Beignet dough is at the same time also very suitable for double crumbing. It holds on really well to the breadcrumbs. Tempura is the Japanese name for a beignet dough. In principle beignet is just a little thicker pancake batter.
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A simple and very very delicious accompaniments are French peas. If you just add a a bit of stock and reduce it they are even better. Strong in flavor and a perfect accessory, but it is also a dish in his own right.
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