There are few cakes that look as inviting as Macarons. Baby chocolate "burgers" with cream in the middle. In various colors even. They are not as difficult to bake as they might seem, and they are a great addition on any coffee table. Or as an accompaniment to a dessert. Ice, panna cotta etc. My personal favorite is this version with chocolate.
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A Danish cake classic. Heavy and spongy. Once again a variation on a pound cake. It's actually just a sponge cake with marzipan. But once again, it is a variation that is worth the effort.
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Fillet of beef is the same piece of meat you cut in slices for ribeye steaks. A tender and marbled piece of meat, with a lot of flavor. I slow roast it at a low temperature so that it becomes red all the way through and you can chew it with your eyebrows.
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What recipe to use depends on how long time you have to make your pizza dough. So here's an overview of how to get the best pizza dough in respect to the time you have available. The longer you time you have, the better the crust. But you can certainly make a good dough, even in a short amount of time.
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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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A recipe I made by accident. I tried to make a coconut sponge cake. It was a bit bland. So I thought about how it could be pepped up. "Pineapple tastes well with coconut" i thought. Just like the pina coladas I had on holidays. So I made a thick pineapple syrup and poured it over. That made it really good.
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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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I know it from my childhood in the seventies. It was a classic recipe here in Denmark. But it has been somewhat of the radar for the last few decades. That is a shame since it is an excellent dessert. It is easy to make and inexpensive to boot. It is also a very good recipe to combine with other desserts. Especially if they include chocolate. This recipe is very simple, but I include a trick for pimping it up a little. Involving jelly and cake.
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Bread can be divided into several categories. As soon as you know them, it's easy to see a new recipe and say "ah that's this kind of bread." Which makes it easier to adapt any recipe for your own taste.
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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.
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Article with video - Once you get the basic gist of it, knife handling and prep work is very relaxing. You don't have to think much and you are still making food. When it comes to knife handling and vegetables you basically repeat the same 5 steps. When you know those, it is simple to cut almost any kind of vegetable.
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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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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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In many recipes the measurements are volumetric. Such as Liters, milliliters, cups, quarts etc. Rather than in weight measurements such as kg, gram, lbs and oz. If you know the recipe, or is somebody who does not have a weight, it's a fine shortcut to do it this way. But it is not without problems using volumetric measurements of flour instead of weight. Here I show why.
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Video Recipe - I make a lot of Asian food. It's easy, it's healthy and it tastes good. It is the perfect everyday food. There are many elements that recur in Asian food. The Chinese "holy trinity" of cooking is "garlic, chili and ginger". It is used in almost all their dishes. The Vietnamese has another trinity. Soy sauce, fish sauce and sesame oil. If you premix those two trinities then it becomes very easy to make Asian cooking.
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For any gathering you always need something to dip the chips into. Guacamole is constant in the "top three nice dipping sauces". Here is a great recipe that is also suitable for filling in Mexican pancakes and as a side to meat dishes. It is basically "one of all" so it is easy to remember too.
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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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In french a stock is called "fond", from the word foundation. And a good stock IS the foundation of the french kitchen. It is the base of soups and sauces. It is the single ingredient that best distinguishes homemade food from what we get at restaurants. But most stock recipes are full of holes and implied methods. In this recipe I try very carefully to explain how to make a good stock, so you can raise the quality of your own food class or two. Death to the bouillon cubes :-)
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