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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.
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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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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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This is a brown sauce on steroids. Apart from the fact that it takes 10 hours to prepare the stock, it takes almost as long to prepare the sauce finished afterwards. It is "the" classic brown sauce which is known from Escoffier's cookbooks. Restaurants use it rarely more because they found it too difficult. But I think it's all worth the effort. The best "brown sauce" I have tasted.
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"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!
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Video Recipe - A müesli without oatmeal is a pure luxury. It is easy to make and it tastes good to boot. However, it is an advantage if you are able to use a kitchen machine with a vegetable slicer. Otherwise, it will take its own sweet time.
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I used to think that carrot cake was an abomination. A dry and boring things that women ate while feeling guilty. But Karin's recipe is not at all healthy, and it does not taste so either. It tastes juuuust right. So I thank her for the recipe.
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Video Recipe - Cheesecake is not a big thing here in Denmark. But I love it. I have been wondering for a while whether I could make it a little more simple than the one I usually make. I have been toying with different recipes and it seems that I have achieved a pretty good result with this recipe, that I now have settled on. But do try it out yourself!
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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.
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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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As the Danish cuisine is partly inspired by the French, stocks and sauces form the base of many dishes. So most Danes love a good sauce. Unfortunately, there is not the same love for cooking a stock and spending a long time on it. This is a recipe for a "fake" sauce which you can make quickly, and which tastes like an *ok* gravy. But more importantly, each ingredient can be used to improve other sauces. So you can make a weak sauce much better. I also explain what each ingredient does for the sauce, and explain a lot about taste in the process.
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Danes typically eat this type of dark sour rye bread at least once a day. It is our "national bread". We eat it mainly as open sandwiches with spreads and charcuterie. This is a simple but good recipe for rye bread.
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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.
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Video recipe - Danish pastry is well known and well loved all over the world. And it is very good. But you can actually make your own danish that has an even higher quality that the one you can get from danish bakers. My father in law who is a skilled baker gave me this recipe. I have changed a few things in it though. His version used a special "folding margarine" I have replaced that with real butter, and that does wonder for the taste. But no matter what, it is difficult get a better cake than danish pastry. Which we incidently call "viennese bread" in Denmark :-S
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Danish liver pâté is basically a simple saucage mix that is made from pork liver and fat. It is then cooked in a pan in a water bath, inside the oven. It is also possible to make it if you use a food processor instead of a mincer.
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Video Recipe - When using puff pastry you often have leftovers. Instead of throwing them out, you can make Palmiers. Small cute palm leaves. And yes. It's worth the effort. You could probably buy half a sack full in the supermarket for no money, but they will not be made with butter.
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When we bake any bread it goes through 12 stages every time. All right. it's not all twelve stages that are equally important in all kinds of bread. But once you know the 12 stages, and the classification of bread, you will find it less confusing to read the directions in bread recipes. If you will need to read the directions at all.
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A lovely strong and creamy soup. One of my absolute favorites.
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