Lchf on Kvalifood

Vietnamese peanut and coconut sauce

Wed, 24 Dec 2025 16:24:58 +0000

My favorite sauce from the Asian cuisine I also have copied from my local Vietnamese restaurant. Normally I get it with crispy chicken or duck. It is another recipe that is very suitable for a busy week. It takes 5 minutes to make and taste absolutely awesome. Of course it is best with fresh vegetables that have been cooked for just a few minutes, until they are “al dente”, but it is almost as good with frozen vegetables.

1-2-3 Nüsli - Pure Nut Granola - Paleo Müesli

Sun, 07 Dec 2025 17:09:14 +0000

Nüsli on yoghurt © kvalifood.com

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.

Ingredients

100 g grated coconut flour
200 g mixed nuts
300 g almonds
3 tbsp coconut oil
1 pinch salt
extra ingredients that can be added, to taste
the grains from a vanilla pod
1½ tsp cinnamon
3 tbsp cane sugar, or other sugar
3 tbsp honey (heated along with the almonds just before they are finished)
5 dl dried fruit. Do not roast.
600 g oatmeal

4 oz grated coconut flour
7 oz mixed nuts
10½ oz / 9 oz almonds
3 tbsp coconut oil
1 pinch salt
extra ingredients that can be added, to taste
the grains from a vanilla pod
1½ tsp cinnamon
3 tbsp cane sugar, or …
3 tbsp honey (heated along with the almonds just before they are finished)
2 cups dried fruit. Do not roast.
1 lb oatmeal

Directions

Slice/cut all the nuts and grains to a thickness that you would be comfortable eating at your breakfast or with fruit and/or yogurt.

Slow cooking of red meat - Slow roasting

Sat, 06 Dec 2025 13:59:51 +0000

Slow cooking of red meat - Slow roasting © kvalifood.com

If you have learned to cook meat from traditional cookbooks, or from your mother’s recipes, then all you know to about it is wrong! You are using too high a temperature and too short a time. Most recipes for cooking meat dates back to when there was wooden stoves with only one setting. “Hot”. Our modern stoves have made those recipes dated. The best way to roast meat and make it really good, is with a long roast, at a low temperature.

Vinaigrette - oil and vinegar dressing

Thu, 18 Sep 2025 11:07:08 +0000

Vinaigrette is a very simple dressing. It is one of the recipes you must be able to make. It can be used for: tomato salad, lettuce salad, potato salad, pasta salad, bean salad and any salad you can think of. OK, maybe not fruit salad, but it can be varied indefinitely with spices, herbs and other condiments.

Simple vinaigrette © kvalifood.com

Ingredients

½ dl acid (lemon juice, vinegar or balsamic vinegar)
1½ dl oil (typical olive oil)
1 tsp mustard
1 tsp salt
1 tsp pepper, coarsely chopped (optional)
fresh herbs, to taste (optional)
other flavors, to taste (optional)

1/4 cup acid (lemon juice, vinegar or balsamic vinegar)
3/4 to 1 cup oil (typical olive oil)
1 tsp mustard
1 tsp salt
1 tsp pepper, coarsely chopped (optional)
fresh herbs, to taste (optional)
other flavors, to taste (optional)

Directions

Whisk the mustard into the acid.

Boneless, marinated and grilled leg of lamb

Sun, 25 May 2025 20:18:47 +0000

Grilled and marinated leg of lamb. Ready to serve. © kvalifood.com

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.

Demi Glace - Restaurant Sauce

Wed, 19 Feb 2025 09:05:53 +0000

Demi Glace - Restaurant Sauce © kvalifood.com

If you’ve wondered what that wonderful sticky and heavy sauce that gets “dripped” on your plate when you are at the restaurant. Then it’s probably a demi glace. It usually takes more than 24 hours to prepare, but the result … oh la la. Very little sauce goes a long way. Luckily, it’s excellent to make in advance and suitable for freezing. If you want to surprise your guests and really show who is “the king of food”, then this is the way. And the 24 hours? For the most part it just takes care of itself.

Potato Blinis - Small Potato Pancakes

Tue, 28 Jan 2025 19:53:08 +0000

Potato Blinis with salmon ceviche © kvalifood.com

Video Recipe - Boiled potatoes from the day before are fantastic to use in many dishes. Potato Blinis is one of those recipes that I use them for relatively often. Small thick pancakes that are very similar to the american breakfast pancakes. They are equally useful in the sweet and the savory kitchen.

Ingredients

4 small potatoes
4 eggs, medium
4 tbsp sour cream (or whipping cream)

Directions

Split the potatoes in the middle.

Roasted Red Bell Pepper Sauce

Wed, 23 Oct 2024 19:30:40 +0000

A sauce of red peppers, served with couscous. © kvalifood.com

A powerful and tasty pepper sauce. It has a beautiful rich color and can be used for almost all dishes where you would otherwise use tomato sauce. I have two versions of the same recipe here. The basic sauce is fine in itself and has a stronger pepper flavor. The creamy is more luxurious and delicious.

Ingredients

Basic Sauce

3 whole peppers
2½ dl tomato (1 can) (omitted if you want to make yellow or green sauce.)
1/2 dl virgin olive oil
1/2 onion, chopped
3 garlic cloves
1 small chili (optional)
½ tsp thyme
1 tbsp fresh basil
2 tsp salt
1 pinch black pepper

Additional ingredients for creamy sauce

2 dl dry white wine
2½ dl chicken stock (or one cube)
2½ dl cream

Basic Sauce

3 whole peppers
1 cup tomato (1 can) (omitted if you want to make yellow or green sauce.)
¼ cup virgin olive oil
1/2 onion, chopped
3 garlic cloves
1 small chili (optional)
½ tsp thyme
1 tbsp fresh basil
2 tsp salt
1 pinch black pepper

Additional ingredients for creamy sauce

¾ cup dry white wine
1 cup chicken stock (or one cube)
1 cup cream

Directions

Roast the peppers. You can either do it under the grill in the oven or in a skillet. I think it’s easiest to cut them into flat pieces first, instead of trying to roast them whole.

Homemade dinner sausage - danish medister

Tue, 27 Aug 2024 21:44:58 +0000

Homemade dinner sausage - danish medister © kvalifood.com

I had never thought of the traditional danish sausage “medister” as anything special. Until I got Astas homemade version. It was different, juicy and flavourful. It kept the basis of a classic “medister”, yet still managed to be much better. It was a whole new experience, that opened my eyes to the possibility that medister could be something other than the rather tasteless experience I had previously been used to.

Pulled Pork - that melts in the mouth

Sun, 21 Jul 2024 09:07:53 +0000

Shredded pulled pork © kvalifood.com

Video Recipe - The best piece of meat on the pig is the neck roast. Tender and fat marbled. If you cook it properly, it becomes so tender that it can be pulled apart with two forks. A short stay in the grill make for a a mild bacon flavor. This recipe is ideal for guests. Most of it can be done a long time in advance. It’s just as easy to make four as it is to make one. It’s hard to do wrong, and everyone is surprised at how well pork can taste. It is also excellent for dinner later, in a good home-baked bun.

Chicken for days - Preparation for a busy week - Asian week

Sat, 22 Jun 2024 09:42:13 +0000

When you know you have a busy week coming, it’s a good idea to prepare in advance so that the individual dishes can be simple and quick. I usually cook chicken dishes in those weeks. Therefore, I prepare enough chicken for as many meals as I need.

I often make the same kind of food for a week at a time. Asian, Indian, French, etc. Chicken prepared in this way is especially suitable for Asian week.

Wild Garlic Pesto - Pesto of Rams - Berlin Wannsee - kvalilog_1

Fri, 23 Feb 2024 09:51:43 +0000

Pesto is one of the best ways to use herbs and you can make pesto of almost all the “fine” one-year herbs. Wild garlic pesto is probably my favorite. A powerful but smooth taste. The rams season is shorter than the shirt of a reality star, so there is no time to vaste when it’s in season. This is also the first video I make as a “vlog” where I get out of the kitchen and meet the world. I’m chasing rams in the forests around Wannsee near Berlin.

Peanut date balls

Fri, 29 Dec 2023 15:49:18 +0000

Video recipe - Peanut-date-balls have a taste that is similar to snickers. But not as sweet. It is a really good recipe to make with the kids. It is easy and quick enough that they don’t lose their interest along the way. And they love how it tastes.

Peanut Date Balls With Chocolate Cover © kvalifood.com

Ingredients

200 g dates
150 g peanuts
4 tbsp peanut butter (I use unsweetened)
100 g dark chocolate 70%

7 oz dates
5½ oz peanuts
4 tbsp peanut butter (I use unsweetened)
3½ oz dark chocolate 70%

Directions

Chop the peanuts and dates to begin with.

Traditional Danish Clear Chicken Soup with Meatballs and Dumplings

Wed, 29 Nov 2023 08:08:04 +0000

Traditional Danish Clear Chicken Soup with Meatballs and Dumplings © kvalifood.com

Clear soup with meatballs and dumplings, is not without reason has become a classic of Danish cuisine. However, it is often a big difference in quality. Here is a great recipe. When I make soup, I plan to be used with 2 dl finished soup per person. So this recipe is for 5 people.

Ingredients

The soup

1 l light chicken (or chicken stock.)
3 carrots
2 leeks
1 parsley root, 3 stalks celery or 1/4 celeriac root.

Meatballs (If you prefer you can use some of the meat that is left over from making the stock)

250 g ground calf (or pig meat)
1 tbsp plain flour
1 egg
1 tsp salt
1 pinch of pepper

Dumplings

75 g wheat flour
50 g butter
2 whole eggs
1½ dl water
½ tsp salt
freshly ground white pepper, to taste

The soup

1 quart light chicken (or chicken stock.)
3 carrots
2 leeks
1 parsley root, 3 stalks celery or 1/4 celeriac root.

Meatballs (If you prefer you can use some of the meat that is left over from making the stock.)

9 oz ground calf (or pig meat)
1 tbsp plain flour
1 egg
1 tsp salt
1 pinch of pepper

Dumplings

2½ oz wheat flour
2 oz butter
2 whole eggs
¾ cup water
½ tsp salt
freshly ground white pepper, to taste

Directions

The soup

Bring the stock to a boil.

Homemade Chai Tea

Thu, 10 Aug 2023 17:25:45 +0000

Homemade Chai Mix © kvalifood.com

Chai tea has become extremely popular in this household. Especially in the cold months. Trying out different blends I have come up with my own mixture that I like the best. And this is it.

Ingredients

150 g black earl grey tea

spices

15 g dried ginger (candied if you prefer a little sweeter taste)
15 g cinnamon (4 rolls)
8 g black pepper
6 g kardemom
4 g star anis (3 stars)
3 g clove

5½ oz black earl grey tea

spices

½ oz dried ginger (candied if you prefer a little sweeter taste)
½ oz cinnamon (4 rolls)
1½ tsp black pepper
1¼ tsp kardemom
¾ tsp star anis (3 stars)
½ tsp clove

Directions

Crush the spices and mix up with the tea. I use a coffee grinder, but a mortar does the job too.

Soup of Jerusalem artichoke

Mon, 12 Jun 2023 09:27:38 +0000

Soup of Jerusalem artichoke © kvalifood.com

A lovely strong and creamy soup. One of my absolute favorites.

Ingredients

1 onion
1 tbsp oil
1 cooking apple
500 g Jerusalem artichokes
3/4 l/quarts vegetable stock
1 dl whipping cream
salt
pepper

1 onion
1 tbsp oil
1 cooking apple
1 lb Jerusalem artichokes
3¼ cups/quarts vegetable stock
½ cup whipping cream
salt
pepper

Directions

Peel the apples and artichokes and cut them into small cubes.

Prawns a la Rogacki - King prawns with Pine nuts

Sun, 28 May 2023 09:49:18 +0000

Rogacki prawns - King prawns with pine nuts © kvalifood.com

Though I live in Denmark I visit Berlin very often. One of my favourite places there is the street restaurant Rogacki. It’s very noisy, you stand up and eat and the food is made right next to you. It is a wonderful place! One of my favourites there is “Garnelen mit pinienkernen”. I have tried to copy it here, and I believe I am pretty close.

Classical French salads - list of recipes

Sat, 29 Apr 2023 16:07:47 +0000

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.

4 x Américaine © kvalifood.com

Américaine (American) - salad with potato, egg and tomato

tomatoes, sliced, deseeded
potato slices, cooked
celery, julienne
onion, thinly sliced
eggs, hard-boiled
Vinaigrette

Read the recipe

Homemade Garam Masala

Wed, 17 Aug 2022 16:05:25 +0000

Garam Masala © kvalifood.com

Garam Masala is a spice mix. Made up of a lot of regular spices mixed together. Actually it is Indian/Pakistani but it can easily be used in other cuisines as well. Many of the same spices are used in Arabic and Mexican cuisine as well. So it is a very practical thing to have in the cupboard as it goes well with a range from foods from Chicken Tikka Masala to tacos ans burritos.

Sauce Remoulade

Wed, 20 Jul 2022 21:34:30 +0000

Sauce Remoulade © kvalifood.com

This is the classic remoulade from Escoffier. It is like a cold version of a bernaise. It is a great herbal mayonnaise sauce. Usable as a condiment or dipping sauce for raw vegetables, french fries, bread etc.

Ingredients small portion

3-4 dl (1½ cup) mayonnaise
1 tsp tbsp mustard
35 g (1 oz) chopped cucumbers (like pickles)
15 g (½ oz) capers, chopped
1 tsp parsley, chopped
1 tsp chervil, chopped
1 tsp tarragon, chopped
½ tsp Asian fish sauce

Ingredients

1 l/quart mayonnaise
1 ½ tbsp mustard
100 g chopped cucumbers (like pickles)
50 g capers, chopped
1 tbsp parsley, chopped
1 tbsp parsley, chopped
1 tbsp tarragon, chopped
½ tbsp Asian fish sauce

1 quart/quart mayonnaise
1 ½ tbsp mustard
3½ oz chopped cucumbers (like pickles)
2 oz capers, chopped
1 tbsp parsley, chopped
1 tbsp parsley, chopped
1 tbsp tarragon, chopped
½ tbsp Asian fish sauce

Directions

Mix it all together.

Boxed Chorizo

Sun, 10 Jul 2022 21:51:35 +0000

Fridge Chorizo © kvalifood.com

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.

Poached Egg - The Easy Way

Tue, 28 Jun 2022 16:23:15 +0000

Video recipe - The recipes I have seen on how to poach an egg makes it all to complicated. It really is a very easy process. And one of the best ways to cook an egg.

Poached eggs with avocado and smoked salmon © kvalifood.com

Ingredients

egg
water

Directions

Method #1 - in a frying pan with a lid

Cover the bottom of the pan with about 1 cm (½ inch) of water. Bring to a boil.

Archiduc (Grand Duke) - salad with beetroot, potatoes and lettuce salad

Mon, 20 Jun 2022 12:00:36 +0000

The Grand Duke’s salad is a bit of a love /hate thin. There are many who does not like beetroot and for those it is not a hit. For the rest of us it’s a nice quick and easy salad.

The Grand Duke’s Salad © kvalifood.com

Ingredients

4 servings

2 beetroots, cooked, in large julienne
150 g endive (or other green salad), in julienne
4-8 small potatoes, in large julienne, cooked
truffle, in julienne (I use truffle oil in the vinaigrette instead)
vinaigrette

4 servings

Eggplant puré - Eggplant Dip - Baba ghanoush - Baingan bharta

Mon, 06 Sep 2021 20:08:35 +0000

Eggplant puré - Eggplant Dip - Baba ghanoush - Baingan bharta © kvalifood.com

I’m not much for eggplant. It’s like a dry and boring version of the cucumber. Which is already the world’s most boring vegetable. But if the eggplant is cooked just right, it can be really delicious in both taste and texture. Eggplant puré is one of the “good” cooking methods. Here are two different versions from both the Mediterranean and Asia. With some variations on top.

Vegetable pasta in herbal oil - based on zuchinni

Sun, 29 Aug 2021 15:48:04 +0000

A side dish of vegetable pasta © kvalifood.com

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.

Blender Mayo - Homemade Mayonnaise

Sun, 13 Jun 2021 16:32:58 +0000

Blender Mayo © kvalifood.com

Video Recipe - A little egg, oil, acid, a bowl, and a whisk, is really all you need. But although I have whipped mayonnaise from scratch more times than I care to remember, it can still fail for me. When I do it in a blender on the other hand, it almost always succeeds. The taste and quality is the same too.

Ingredients

Yields 200 g (2 dl) (1 cup) (approximately)

Crazy Easy Paleo Banana Pancakes

Tue, 27 Apr 2021 16:37:06 +0000

These are harder to pronounce than to make. Probably the most simple pancake recipe in the world. You only need 2 ingredients, and there is no compromise on flavor. 15 minutes and you got a big stack of pancakes for breakfast.

Banana pancakes with berries and syrup © kvalifood.com

Ingredients

2 bananas
4 eggs

Directions

Blend the eggs and bananas into a smooth creme.

Use about ½ dl (¼ cup) per pancake. Depending on how big you want them.

Homemade Duck Pâté

Sat, 24 Apr 2021 09:27:54 +0000

Homemade Duck Pâté © kvalifood.com

When you buy a whole duck there is often a strange little bag with wet stuff inside it. If the stuff is lucky, it’ll be put into a roasting pan, where the duck drippings can drizzle down onto them, enabling you to make a duck sauce. But I think it’s far better to use the stuff for a pâté.

Ingredients

250 g giblets of duck (about 2 ducks)
100 g duck fat
½ medium onion, finely chopped
1 dl milk
1 egg
1 tbsp flour
½ stock cube (optional)
1 tsp salt (only ½ tsp if you use soup cubes.)
1 pinch of pepper
1 tsp Vietnamese fish sauce, or a few finely minched anchovies. (Optional)

9 oz giblets of duck (about 2 ducks)
3½ oz duck fat
½ medium onion, finely chopped
½ cup milk
1 egg
1 tbsp flour
½ stock cube (optional)
1 tsp salt (only ½ tsp if you use soup cubes.)
1 pinch of pepper
1 tsp Vietnamese fish sauce, or a few finely minched anchovies. (Optional)

Directions

Chop the giblets and fat as finely as possible with meat grinder, food processor or a sharp knife.

Nicoise salad (nicoise: olive species) - salad with tuna, olives, tomato, potato og eggs

Sat, 24 Apr 2021 08:23:19 +0000

Nicoise is one of the great classics that you can still order at cafes and restaurants around the world. A real lunch salad that satiates very well. Nicoise is also an olive variety.

http://www.youtube.com/watch?v=n_5v1zuwt8s

Nicoise Salad (Nicoise: black olives)

Ingredients

4-8 potatoes in slices, small, cooked
4 eggs, hard boiled, in wedges.
200 g green beans, cooked, in 2.5 cm pieces, canned is fine
4 tomatoes, in wedges, deseeded
1 small onion, in thin slices
100 g olives, Nicoise or other black sort
200-400 g tuna, cooked (typically from canned oil)
50-100 g anchovy, in small pieces
½ cup vinaigrette, with a little mustard plus mild herbs (e.g. parsley, chives, tarragon, chervil)

Directions

Boil the potatoes and eggs. Boil the beans about 5 minutes if they are not out of a can. Let it cool off.

American omelette - with mushroom filling

Fri, 19 Mar 2021 17:18:44 +0000

Omelette with mushroom filling © kvalifood.com

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.

Ingredients

omelettes part

2 eggs
1 knifetip salt (1/4 tsp)
1 tsp butter to fry with

filling

50 g mushrooms
1 spring onion (or ½ onion)
1 tbsp grated cheese, preferably grano padano or another hard cheese.
1 tbsp chopped herbs. cilantro, basil or the like.
1 tbsp oil to fry with

omelettes part

2 eggs
1 knifetip salt (1/4 tsp)
1 tsp butter to fry with

filling

1½ oz mushrooms
1 spring onion (or ½ onion)
1 tbsp grated cheese, preferably grano padano or another hard cheese.
1 tbsp chopped herbs. cilantro, basil or the like.
1 tbsp oil to fry with

Directions

Cut the mushrooms into strips. Cut the onions into thin strips.

Bagration (General from Napoleonic era) - Lettuce with pasta, tomato, egg, chicken and heart of artichoke

Sun, 27 Dec 2020 11:40:12 +0000

A really good lunch salad that feels good. A typical leftover salad.

Bagrations salad ready for battle © kvalifood.com

Ingredients

4 eggs in wadges, hard boiled
200 g small pieces pasta, cooked
200 g chicken breast, cooked, in large julienne
100–200 g artichoke hearts, in julienne or thin slices
4-8 tomatoes in wedges
1 stick of celery in julienne
1-2 dl mayonnaise or other white dressing

4 eggs in wadges, hard boiled
7 oz small pieces pasta, cooked
7 oz chicken breast, cooked, in large julienne
4–7 oz artichoke hearts, in julienne or thin slices
4-8 tomatoes in wedges
1 stick of celery in julienne
½–¾ cup mayonnaise or other white dressing

Directions

Cook the pasta and the eggs.

Super Simple Soup Stock

Thu, 17 Dec 2020 15:02:46 +0000

When you do something often, it’s important that it’s easy to do, and if you are only to use a stock for soup, this is a good shortcut. The simplest stock you can make is this, and it contains only chicken and water. Usually, there are meat, bones, vegetables and herbs in a stock. But with soups, you will put vegetables and herbs in soup itself, so it does not have to be in the stock too.

Homemade kimchi - Asian sauerkraut

Fri, 20 Nov 2020 13:46:52 +0000

Homemade kimchi - Asian sauerkraut © kvalifood.com

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.

Ingredients

1 Asian cabbage
2 tbsps salt

dressing

1 dl water
2 tsp sugar
1 tbsp cornflour

additional greens and spices

1 tbsp garlic, finely chopped or crushed
1 tsp chopped fresh ginger
1 tbsp chopped onion
1 tbsp asian fish sauce
1 tbsp hot chilli, finely chopped
1 leek, cut into small pieces (optional)
2 spring onions cut into small pieces
1 carrot in julienne (thin strips)
¼ daikon, julienned (large white)

1 Asian cabbage
2 tbsps salt

dressing

½ cup water
2 tsp sugar
1 tbsp cornflour

additional greens and spices

1 tbsp garlic, finely chopped or crushed
1 tsp chopped fresh ginger
1 tbsp chopped onion
1 tbsp asian fish sauce
1 tbsp hot chilli, finely chopped
1 leek, cut into small pieces (optional)
2 spring onions cut into small pieces
1 carrot in julienne (thin strips)
¼ daikon, julienned (large white)

Directions

Preparing the cabbage

Cut the cabbage into bite-sized chunks. about 2 * 2 cm (1 inch x 1 inch). Let it soak in plenty water.

French Peas with Glace

Tue, 01 Sep 2020 11:43:40 +0000

French peas with glace © kvalifood.com

French peas are a simple and very tasty side dish. Add a stock and reduce it down and they get even better. Rich in flavor and a perfect accompaniment — but also a dish in its own right. So to speak.

Ingredients — standard recipe

french peas

400 g peas
200 g bacon
50 g butter (only if using dried bacon or ham instead of bacon)
150 g onion (1 large or 2 small)
glace (optional)
4 dl stock

french peas

Boning and Butterflying a Leg Of Lamb

Sat, 11 Jul 2020 20:07:29 +0000

Boning a leg of lamb © kvalifood.com

Video Recipe - Typically we fry a leg of lamb whole. Because it’s the easiest to do. But a really good trick is to debone and butterfly it. You can cook it a lot faster then. The flattened shape also gives more room for a browned surface. You will also get more of that smoky barbecued flavor all oever the meat. Or you can roll them into a meat roll with marinade inside, so you get the marinade flavor onto all of the meat.

Homemade Hard Ricotta (Paneer)

Sat, 02 May 2020 20:10:04 +0000

Ricotta - Paneer - shaped in a sieve. © kvalifood.com

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.

Ingredients

2 l milk
½ dl white vinegar (or lemon juice 1½ dl lemon huice)
½ dl water
1 tsp salt

2 quarts milk
¼ cup white vinegar (or lemon juice ¾ cup lemon huice)
¼ cup water
1 tsp salt

Directions

Bring the milk to a simmer. At least 85°C (185°F)

Rillette of Duck - Duck Rillette - Rillette de Canard

Sat, 25 Apr 2020 10:02:22 +0000

Duck Rillette With Pickles © kvalifood.com

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.

Ingredients

provides approx. 800 g rilette.
2 duck carcasses with any meat leftovers (or 3 duck legs)
1 onion
2 carrots
1 tbsp salt
pepper (optional)
1 bouquet of fresh thyme, or 2 tsp dried

provides approx. 1¾ lb rilette.
2 duck carcasses with any meat leftovers (or 3 duck legs)
1 onion
2 carrots
1 tbsp salt
pepper (optional)
1 bouquet of fresh thyme, or 2 tsp dried

Directions

Put all the ingredients into a saucepan and cover with water.

Wok dish with chicken - Stir Fry Recipe

Sat, 16 Nov 2019 18:22:45 +0000

Stir Fried Chicken © kvalifood.com

Video Recipe - I have a general article about stir frying on the site. But I did not add any recipe to it. So this recipe is an example of a simple wok right using the principles of the article. But make no mistake about it. It tastes great:-)

Ingredients

Serves 2

200 g chicken (1 chicken breast)
1-2 tsp corn starch
1 onion
2 carrots
½ squash
small fennel (optional)
25 g spinach
75 g Snap peas
2 tsp garlic, minced (for GCG)
2 tsp chili, minced (for GCG)
2 tsp ginger, minced (for GCG)

umami mix

1 tsp sesame oil
2 tsp fish sauce
3 tsp soy sauce

Serves 2

Vegetables for days - Preparation for a busy week - Asian week

Fri, 13 Sep 2019 18:17:15 +0000

One of the things we all have a bad conscience about, is eating too little vegetable. When you finally remember to buy the vegetables, you get overly optimistic and buy too much. Then they just lie in the fridge and become soggy. My way of solving that, is by preparing a lot of vegetables at the same time, for example, on Sundays, so I have enough for a whole week, or at least for several days. It makes it much easier to just take out a serving of vegetables and use in a soup, or in a stir fry or other Asian dishes. In this video I describe what I do and why.

Crispy chicken thigh - Asian style

Sun, 07 Apr 2019 15:41:01 +0000

Crispy chicken is some of the best meat you can eat. I should know, as I do it often. Especially when there is a busy week ahead and I prepare food for several days for Asian dishes. Then it only takes 10 minutes to prepare the meat on the day itself.

When ordering an Asian dish with crispy chicken, it is usually the breast you get. But in fact, the thigh is even better to fry. You use almost the same technique for thighs and breasts, but there is still a slight difference, so I will make two different recipes.

Almond buns for burgers and sandwiches - Paleo buns

Thu, 07 Mar 2019 18:27:44 +0000

Almond buns © kvalifood.com

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.

Ingredients

yields 6

Stir-Fry and Wok cooking - Introduction

Wed, 23 Jan 2019 12:28:38 +0000

Wok pan and a flat wok ladle © kvalifood.com

Stir-Fry and wok cooking is still very new in Denmark, but it is becoming more and more popular. This is not really a recipe, but a general introduction to those that are not too familiar with it.

This is a general article about w0k cooking. Not a recipe. To see a recipe that uses the techniques I explain here please see my Wok dish with chicken - Stir Fry Recipe

Andalouse (Andalusian) - salad with rice, tomato and peppers

Fri, 18 Jan 2019 08:53:42 +0000

A simple salad that is especially good if you have a rest of cooked cold rice from the day before. A hit in my family.

Andalouse salad © kvalifood.com

Ingredients

Yields 4 servings

4 tomatoes in wedges, deseeded
1 red bell pepper, roasted, peeled, cut into julienne
3 dl rice, boiled in 2 cups salted water, cold
1 medium onion, chopped
1 garlic, finely chopped
1 bunch parsley of 40 g, chopped
½ cup vinaigrette

4 tomatoes in wedges, deseeded
1 red bell pepper, roasted, peeled, cut into julienne
1 cup rice, boiled in 2 cups salted water, cold
1 medium onion, chopped
1 garlic, finely chopped
1 bunch parsley, chopped
½ cup vinaigrette

Directions

Vinaigrette : dressing made with 1 part vinegar / 3 parts oil. You can use lemon instead of vinegar. Salt and pepper. Use plenty of salt.

Danish Liver pâté - Leverpostej

Sun, 13 Jan 2019 15:32:38 +0000

Danish liver pâté © kvalifood.com

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.

Ingredients

provides 2 pâtés of approx. 500 g
350 g pork liver
150 g pork fat
1 medium onion, finely chopped
2 dl milk
2 eggs
2 tbsp flour (or corn or potato starch for gluten free version)
1 stock cube (optional)
1/2 tbsp salt (only 1 tsp if you use soup cubes.)
1 pinch ground pepper
1 tbsp asian fish sauce, or a few finely chopped anchovies. (optional)

provides 2 pâtés of approx. 1 lb
12½ oz pork liver
5½ oz pork fat
1 medium onion, finely chopped
¾ cup milk
2 eggs
2 tbsp flour (or corn or potato starch for gluten free version)
1 stock cube (optional)
1/2 tbsp salt (only 1 tsp if you use soup cubes.)
1 pinch ground pepper
1 tbsp asian fish sauce, or a few finely chopped anchovies. (optional)

Directions

Peel, and chop the onions finely in the food processor.

Augustin (famous theologian) - salad with green beans, peas, egg and tomato

Thu, 27 Sep 2018 20:51:14 +0000

Beans, peas and egg are all very satiating ingredients in a salad. They also complement each other well taste wise. It is also a salad that is very easy to make. Furthermore, I got a weak spot for salads that uses a white dressing instead of a vinaigrette.

Augustin salad © kvalifood.com

Ingredients

300 g green beans, cooked for 3-4 minutes, cut into 1 inch (2,5 cm) pcs
4-8 tomatoes in wedges, deseeded
4 eggs in wedges, hard boiled
200 g peas, small, cooked
1-2 dl mayonnaise flavoured with Worchestershire sauce

10 oz green beans, cooked for 3-4 minutes, cut into 1 inch pcs
4-8 tomatoes in wedges, deseeded
4 eggs in wedges, hard boiled
7 oz peas, small, cooked
1/1 - 1/2 cup mayonnaise flavoured with Worchestershire sauce

Directions

All the ingredients © kvalifood.com

French Onion Soup

Tue, 06 Feb 2018 08:11:17 +0000

French Onion Soup © kvalifood.com

You have probably also had that experience. When you think that you have bought a great cookbook, and you eagerly page through it. Only to find out that it contains only one single recipe you like, but which turns out to actually be a *really* great recipe. The cookbook with the recipe for onion soup is the perfect example of this for me :-) So now that I have written the recipe here on the site, I can finally get rid of that cookbook.

Basic Soup - juliennesuppe - Minestrone - Vegetable Soup

Wed, 12 Jul 2017 18:48:46 +0000

Basic Vegetable Soup © kvalifood.com

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.

Ingredients

1 ½ l stock (vegetable , chicken , or fake-stock)
1 carrot
1 onion
2 stalks celery
1 potato
1 leek
25 g butter (or oil)
1 bunch parsley.
1 tsp salt (depending on the salt in your stock. The fake-stock are usually salty enough.)
pepper, to taste

1½ quarts stock (vegetable , chicken , or fake-stock)
1 carrot
1 onion
2 stalks celery
1 potato
1 leek
1 oz butter (or oil)
1 bunch parsley.
1 tsp salt (depending on the salt in your stock. The fake-stock are usually salty enough.)
pepper, to taste

Directions

Cut the leeks as thinly as possible.

Almond date balls with coconut

Thu, 06 Jul 2017 15:54:19 +0000

Recipe with video - Easy to make. Few ingredients. No added sugar. The only mistake is that they don’t last long once made. And it is not because they get old enough to turn bad.

Almond date balls © kvalifood.com

Ingredients

200 g almond flour
200 g dates, pitted
100 g coconut oil
2 tbsp cocoa
50 g coconut flour

7 oz almond flour
7 oz dates, pitted
3½ oz coconut oil
2 tbsp cocoa
2 oz coconut flour

Directions

Chop all the ingredients in the food processor. Shape them into balls and roll them in coconut.

Pressure Cooker Chicken Stock - Quick and Easy Chicken Stock

Wed, 01 Feb 2017 12:07:03 +0000

Pressure Cooker Stock © kvalifood.com

I often use stock in my cooking, and I like to have pre-cooked chicken leftovers in the refrigerator. So about once a week I make a batch of pressure cooker stock of chicken. It is much easier and faster than the traditional way, and it tastes excellent.

Ingredients

4 kg chicken
550 g onion (3 pieces)
300 g carrot (3 pieces)
300 parsnips (2 pcs)
1 stalk celery
2 garlic cloves
1 tsp whole black peppercorns
1 bouquet garni

8¾ lb chicken
1¼ lb onion (3 pieces)
10½ oz carrot (3 pieces)
300 parsnips (2 pcs)
1 stalk celery
2 garlic cloves
1 tsp whole black peppercorns
1 bouquet garni

Directions

Add the herbs in the bottom of the pressure cooker.

Ossobuco - Classic Italian Preparation of Veal Shank

Mon, 30 Jan 2017 15:39:18 +0000

Osso Buco - with mushrooms © kvalifood.com

When I went to cooking class in public school, 6th grade I think, the most exciting dish we were allowed to make was osso buco. It really was pretty exotic to us. There were tomatoes in the sauce and there was also a garlic in it. And wine … just how foreign could it be for a Nordic teenager. Even the term “teenager” was exotic and foreign to us, I should probably add. But Osso buco is one of those dishes that is as modern today as it was then in the 70s. So you know you it’s a classic.

Hollandaise sauce

Sun, 30 Oct 2016 16:35:53 +0000

Sauce Hollandaise with asparagus, salmon and tomatoes © kvalifood.com

Video Recipe - One of the most classic sauces. Often used for fish and chicken. It ss always a hit. And as it is made almost entirely of butter the consistency never fails. It can be a little tricky until you get the hang of it, but when you have learned to make it, it is one of the quickest and easiest sauces to make at all.

Foie gras terrine - made sous vide

Mon, 28 Mar 2016 10:42:30 +0000

Foie gras on toast with gooseberry jam and pickles © kvalifood.com

Video Recipe - Foie gras terrine or as the French are saying “Terrine de foie gras” is a classic. It is just the fat liver of a duck or a goose where you add salt, pepper and a little alcohol. But the traditional method is difficult to do correctly, and too much of the fat melts of and is wasted.

Guacamole, chunky - Avocado dip

Thu, 10 Mar 2016 20:08:48 +0000

Guacamole, chunky - Avocado dip © kvalifood.com

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.

Ingredients

1 avocado
1 lemon (or 2 limes), juice only.
1 small onion
1 garlic clove
1 tomato
1 tsp salt
1 tsp crushed cumin
1 small hot pepper, if you dare
1 dl greek yogurt 10% (optional)

1 avocado
1 lemon (or 2 limes), juice only.
1 small onion
1 garlic clove
1 tomato
1 tsp salt
1 tsp crushed cumin
1 small hot pepper, if you dare
½ cup greek yogurt 10% (optional)

Directions

The easy way is to just put it all into a food processor, and then let it run wild until it has the consistency you want. Not a blender. That will crush it too much. A good guacamole should not be too fine.

Almond milk - or other types of nut milk

Mon, 12 Oct 2015 14:54:30 +0000

A glass of almond milk © kvalifood.com

Video Recipe - Almond Milk. That is a strange ingredient isn’t it? Nah, not really. It tastes good and has some advantages over regular milk. Whether you want to make bread, pancakes, smoothies, ice cream or anything else with it, or you just want to pour it on your cereal in the morning … as I do. So it tastes of marzipan and milk. Milk of almonds and beans have a reputation as “bland vegetarian food”. But it does not have have to be so. They are excellent basic ingredients.

Lamb kleftiko - 'Braised Leg of Lamb'

Fri, 29 May 2015 13:38:30 +0000

Lamb Kleftiko - Straight out of the oven. © kvalifood.com

Lamb kleftiko (lamb kleptomaniac) Is an ancient Greek dish. It is usually the one we think of as “roast leg of lamb.” Rumor has it that it was made by thieving greek bandits by digging a stolen lamb into a hole in the ground filled with red-hot stones. The lamb was then covered up and they could pick up the roasted meat day. The owner of the lamb would not be able to smell it cooking due to the burial, and you the thieves would get away with it.

Root vegetable soup, mash or puree, Jerusalem artichokes, parsnips and potatoes - basic recipe for almost all winter vegetables

Mon, 16 Mar 2015 20:08:04 +0000

Soup of root vegetable © kvalifood.com

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.

Ingredients

50 g butter
1 onion, medium
2 garlic cloves
500 g Jerusalem artichokes (or cauliflower)
250 g parsnips (or parsley root or celeriac root. Or a mix of all.)
250 g potato
1 dl cream
3/4 - 1 l/quart water
2 tbsp soy sauce (or tamari for gluten free)
2 tbsp Asian fish sauce
2 tsp Salt, to taste

2 oz butter
1 onion, medium
2 garlic cloves
1 lb Jerusalem artichokes (or cauliflower)
9 oz parsnips (or parsley root or celeriac root. Or a mix of all.)
9 oz potato
½ cup cream
3/4¼–1 quart/quart water
2 tbsp soy sauce (or tamari for gluten free)
2 tbsp Asian fish sauce
2 tsp Salt, to taste

Directions

Peel all the vegetables.

Splitting and dividing a chicken with a knife

Sat, 21 Feb 2015 16:18:20 +0000

Splitting the chicken with a knife. © kvalifood.com

Video Recipe - Splitting a chicken is not that hard. But for a beginner there is a few tricks that are nice to know. I show my method for splitting chicken in 4, 8 and 16 pieces here.

Splitting the chicken in 4, 8 and 16 pieces

The most normal way to split a chicken is in 4 and 8 pieces, but if you want to make a stew or batter and deep fry it, 16 pieces is a good number.

Handmade mayonnaise and the rescuing of a separated mayo

Wed, 24 Dec 2014 10:24:34 +0000

Homemade Mayonnaise - Whip It Baby © kvalifood.com

Video Recipe - The easiest way to make mayonnaise is with a blender. But a hand whipped mayo is almost as easy, and it’s a good technique to know. It is also easy to use hand-whipping technique in a stand mixer, and that is actually just as easy as blender mayonnaise. For large portions, it is actually easier. I also show how to save his mayonnaise if it becomes separated.

Classic Homemade fermented sauerkraut

Sat, 06 Dec 2014 12:03:08 +0000

A bowl of fresh homemade sauerkraut © kvalifood.com

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.

Omelette Royal with creamed spinach

Thu, 10 Jul 2014 10:53:44 +0000

Omelette with creamed spinach - and home smoked salmon © kvalifood.com

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.

Nordic Nut Bread - Paleo Bread - Stone Age Bread

Thu, 10 Apr 2014 09:18:54 +0000

Nordic nut bread © kvalifood.com

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.

Homemade Mascarpone Cream Cheese

Sat, 15 Mar 2014 20:48:41 +0000

Mascarpone Cream Cheese © kvalifood.com

Video Recipe - Tiramisu is one of my favorite desserts. Unfortunately, it requires large amounts of mascarpone. It is a cream cheese that costs an arm and a leg here in Denmark. And a kidney. Fortunately, it is one of the easiest cheeses to make yourself, and it requires only two ingredients.

Ingredients

Yields 600 g (20 oz) mascarpone (approximately)

1 l heavy whipping cream
1/4 tsp tartaric acid (You can usually find it among the spices or in the wine brewery department.)

or

2 tbsp lemon juice

Yields 600 g (20 oz) mascarpone (approximately)

Homemade sausages of duck, sage and roasted garlic

Thu, 20 Feb 2014 15:04:30 +0000

Homemade sausages of duck, sage and roasted garlic © kvalifood.com

One of my favorite sausage recipes. It is actually good enough that you can serve it to guests, instead of the other kinds of “fine” meat. It is a dark and powerful tasting sausage.

Ingredients

5 m pig intestines, sausage casings
1½ kg duck thigh, minced
650 g minced lard
40 g salt
60 g chopped sage (1 dl with top)
60 g garlic paste, roasted (3 tbsp)
15 g black pepper., coarsely ground (1½ tbsp)
1 dl water
2 dl red wine

16 yards pig intestines, sausage casings
3¼ lb duck thigh, minced
1½ lb minced lard
1½ oz salt
2 oz chopped sage (½ cup with top)
2 oz garlic paste, roasted (3 tbsp)
½ oz black pepper., coarsely ground (1½ tbsp)
½ cup water
¾ cup red wine

Directions

Remove as much as possible of tendons, fat and membranes (you may need to start with approx. 2–2½ kg whole leg).

Mercedes - salad with beetroot, tomato and egg

Wed, 12 Feb 2014 13:05:37 +0000

A simple, tasty and beautiful salad. Eggs and tomato is the perfect pairing. The beetroot adds the volume that satiates. Especially nice with a piece of good homebaked bread.

Egg salad with beetroots. © kvalifood.com

Ingredients

celery in julienne

beetroot in large julienne

tomatoes in slices

egg, hard boiled, in slices

vinaigrette

Directions

Cut the beetroots into julienne and the celery the same. Slice the tomatoes. Hard-boil the eggs for 9–10 minutes, cool in cold water, peel and slice.

Milk Kefir - The Local Pusher - kvalilog_3

Thu, 24 Oct 2013 13:19:41 +0000

Milk kefir is not something you usually make yourself, but it is incredibly easy. It works both at room temperature and in the refrigerator. The hardest thing is to get a hold of some kefir grains to start with. There you would have to know someone who knows someone. This is also a very simple recipe for a kefir smoothie.

http://www.youtube.com/watch?v=a19c054dUr4

Pho - Vietnamese soup

Mon, 16 Sep 2013 21:16:03 +0000

Pho is the Vietnamese version of the classical chicken meat soup. The difference is that it is more used as a “pho principle” than as a single recipe. The basic soup itself is very simple, but the content can be varied indefinitely.

http://www.youtube.com/watch?v=fT9NA3FpEzU

Ingredients

on the side

2 slices lemon
20 g chili
100 g bean sprouts
10 g Vietnamese basil
10 g coriander

soup

100 g noodles
6 dl chicken stock (eg Super Simple Soup Stock )
2 dl water
2 tbsp asian fish sauce
50 g spring onions (½-1 piece)
100 g prawns (main ingredient)

on the side

2 slices lemon
1 oz chili
3 oz bean sprouts
1/3 oz Vietnamese basil
1/3 oz coriander

soup

3 oz noodles
2 cups chicken stock (eg Super Simple Soup Stock )
1 cup water
2 tbsp asian fish sauce
2 oz spring onions (½-1 piece)
3-4 oz prawns (main ingredient)

Directions

on the side

Vegetable stock

Sun, 08 Sep 2013 16:23:25 +0000

It is not as well known as the classic chicken stock, but it is just as usable, faster to make, and good to have in ones arsenal. Especially if you have vegetarian friends.

Ingredients

Yields 1.5 kg vegetables

onion / leeks

carrots

parsley root (You can use celery root, but then you need to use less as it is very dominating.)

potatoes

celery

1 bouquet Garni (1 bunch parsley, 4-5 Bay leaves, 1 bound fresh thyme ell 1 tbsp. dried.)
3 garlic cloves
1 tbsp whole peppercorns

Directions

Peel and clean the vegetables.

Beef Cuvette - Red Meat Sous Vide

Sat, 22 Jun 2013 09:58:18 +0000

Video Recipe - The main advantage of sous vide cooking is that you can turn cheap cuts into something as good, or better, as the expensive cuts. It makes me so happy every time :-D It is also an easy way to cook for guests. As it can be prepared a long time in advance and it is always ready on time.

Pizza #2 - Tomato Vegetable Sauce for Pizza and Pasta

Sat, 30 Mar 2013 12:05:48 +0000

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.

Ingredients

1 can diced tomatoes, or 250 g fresh
1/2 onion
1/2 bell pepper
1-2 garlic cloves
1 tsp vinegar (First Secret)
1 tsp sugar (yes it is the 2nd dirty little secret)
1 tsp dried oregano
salt (approximately 1 tsp)

black pepper

1 can diced tomatoes, or 9 oz fresh
1/2 onion
1/2 bell pepper
1-2 garlic cloves
1 tsp vinegar (First Secret)
1 tsp sugar (yes it is the 2nd dirty little secret)
1 tsp dried oregano
salt (approximately 1 tsp)

black pepper

Directions

Chop the vegetables for into approximately (1 cm) 1/2 inch cubes cubes.

Vietnamese curry and coconut sauce

Sat, 10 Nov 2012 08:47:11 +0000

It’s a recipe I have copied from my local Vietnamese restaurant, where I’ve been coming for many years. It i suitable most meals and is incredibly easy to make. 15 minutes from start to finish if you are a little efficient. It has a really good strong taste and satiates well.

Ingredients

4 dl coconut milk (1 can)
2 tbsp soy sauce (Tamari is the gluten-free version)
1 tbsp Asian fish sauce
1 tbsp curry, madras
50 g vegetables per person, eg:

celery

onion

carrot

bell pepper

12 oz coconut milk (1 can)
2 tbsp soy sauce (Tamari is the gluten-free version)
1 tbsp Asian fish sauce
1 tbsp curry, madras
2 oz vegetables per person, eg:

celery

onion

carrot

bell pepper

Directions

Mix all the ingredients for the sauce. Start cooking it.

Américaine (American) - salad with potato, egg and tomato

Sat, 18 Aug 2012 11:24:36 +0000

A simple and filling salad that can be used both as a side dish and as a lunch in itself.

http://www.youtube.com/watch?v=VRLt3C2KQZs

Ingredients

4 tomatoes, sliced, deseeded
8 potatoes ( 1 lbs ), cooked, slices
½ stalk celery, julienne
1 small onion, thinly sliced
4 eggs, hard-boiled
½ cup Vinaigrette

Directions

Cook the potatoes unpeeled in lightly salted water until tender but still firm — typically 15–20 minutes depending on size. Let them cool, peel and slice them.

Homemade Feta Cheese

Wed, 08 Aug 2012 11:27:37 +0000

Video Recipe - It is a LOT of fun to make your own cheese and it’s actually pretty easy. It does takes a little bit of utensils and ingredients that you don’t normally have, but they are easy to obtain and it is definitely worth the effort. The funny thing is that all the cheeses we know have the same basic recipe. Just small changes in how you follow the recipe gives the different cheeses. So if you can make a kind of cheese you can actually make them all. Feta cheese is one of the easiest and fastest. And you don’t have to wait a month before it can be eaten. Therefore, it is an ideal starting cheese.

Legumes (vegetables) - salad with potatoes, beans, peas and cauliflower

Tue, 10 Jul 2012 20:57:53 +0000

A good and simple salad, that can be used as an accessory to meat instead of the usual gravy and potatoes.

Ingredients

4-8 potatoes (depending on size) cooked, sliced like french fries
300 g green beans in 2.5 cm pieces
300 g fine peas
½ cauliflower, in small pieces,
1 dl vinaigrette with mild herbs (eg parsley, chives, estragon, chives)

4-8 potatoes (depending on size) cooked, sliced like french fries
10 oz green beans in 1 inch pieces
10 oz fine peas
½ cauliflower, in small pieces,
1/2 cup vinaigrette with mild herbs (eg parsley, chives, estragon, chives)

Directions

Cook the potatoes unpeeled in lightly salted water until tender but still firm. Let them cool, peel and cut into sticks like thick french fries.

Nordic seed crackers - The best crispbread I know - LCHF

Sun, 10 Jun 2012 16:49:34 +0000

I have gotten into the bad habit of making a portion of these, that I keep in a big glass jar. That way there is always something to put my cheese or Rillette onto. They taste amazing. They are made of grains and seeds, so they are also good if you know someone who can not tolerate gluten, milk, eggs, etc. Or for people who do not eat carbohydrates. In that case you should probably leave out the fig-mustard I’m using in the picture though :-)

Irma (after cookbook author Irma S. Rombauer) - salad with cauliflower, cucumber, beans and asparagus

Sat, 28 Jan 2012 17:38:32 +0000

A very nice and light salad with cauliflower as a main ingredient. Most suitable as a sidedish for meat as there are not many calories in it.

Ingredients

cucumber, chopped, in thin slices

asparagus in small pieces

green beans in 1 inch (2.5 cm) pieces
cauliflower, in small pieces

mayonnaise seasoned with Estragon (Tarragon)

cucumber, chopped, in thin slices

asparagus in small pieces

green beans in 1 inch (1 inch) pieces
cauliflower, in small pieces

mayonnaise seasoned with Estragon (Tarragon)

Directions

Scrape of the cucumber kernels with a teaspoon.

Homemade butter, sour cream, herb butter and spreadable butter

Fri, 26 Aug 2011 21:20:36 +0000

Video Recipe - The butter you buy has had all the flavor washed out to improve durability. You do not need to do that with the home-made version, and therefore it tastes much better than the butter you can buy. It is also pretty easy to make your own butter, so why not try it the next time there’s a party? Here is also a few extra recipes and tricks about butter.

Bouquet Garni

Mon, 25 Jul 2011 10:48:14 +0000

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.

Ingredients

Small bundle for 1-2 l/quarts liquid

1 small bunch parsley (the bundle of stems should be as thick as a middle finger.)
1/2 bay leaf
3 sprigs fresh thyme (or 1/2 tsp dried.)

Medium bundle for 2-4 l/quarts liquid

1 bunch parsley (the bundle of stems should be as thick as a (male) thumb.)
1 bay leaf
5 sprigs fresh thyme (or 1 tsp dried.)

Large bundle for 4 l/quarts liquid

1 large bunch parsley (for example, an entire pot if you buy them fresh.)
2 bay leaves
7 sprigs fresh thyme (or 1 to 2 tsp dried.)

Small bundle for 1–2 quarts/quarts liquid

1 small bunch parsley (the bundle of stems should be as thick as a middle finger.)
1/2 bay leaf
3 sprigs fresh thyme (or 1/2 tsp dried.)

Medium bundle for 2–4¼ quarts/quarts liquid

1 bunch parsley (the bundle of stems should be as thick as a (male) thumb.)
1 bay leaf
5 sprigs fresh thyme (or 1 tsp dried.)

Large bundle for 4¼ quarts/quarts liquid

1 large bunch parsley (for example, an entire pot if you buy them fresh.)
2 bay leaves
7 sprigs fresh thyme (or 1 to 2 tsp dried.)

Directions

In addition to the base herbs, you can add other spices as well. Tarragon, rosemary, juniper berries, orange peel, etc. But it depends on your recipe.

Grilled Saddle of lamb (Double Loin)

Fri, 12 Nov 2010 08:13:19 +0000

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.

Ingredients

serves 4-6 people

½ rack of lamb at 1½ kg (2 ribs per person)
rosemary, preferably fresh.
thyme, preferably fresh
garlic
salt
pepper

serves 4-6 people

Fish Stock

Sat, 02 Oct 2010 12:38:19 +0000

Video Recipe - Fish stock is a simple but very useful recipe. I use it for fish soup, shellfish soup, mix in with a bechamel sauce for fish. Etc. Etc. In short: it is a really nice recipe to know.

Ingredients

½ kg fish carcasses
1 carrot

an onion

1 celery
1 potato
1 small bouquet garni
1 l/quart water (approximately)

1 lb fish carcasses
1 carrot

an onion

1 celery
1 potato
1 small bouquet garni
1 quart/quart water (approximately)

Directions

Clean and peel the vegetables.

Asian Peanut sauce

Thu, 02 Sep 2010 17:47:31 +0000

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.

Ingredients

1 onion
2 garlic cloves
2 tbsp oil
1 tbsp ground coriander (dispensable)
1 can diced tomatoes
300 g peanut butter (or finely chopped peanuts)
2 tbsp soy sauce (or 1 tbsp Asian fish sauce)
1 tbsp lemon juice
2 tsp sugar (optional)
1/4 tsp chili
salt, to taste (not much)
chicken stock, coconut milk or water

1 onion
2 garlic cloves
2 tbsp oil
1 tbsp ground coriander (dispensable)
1 can diced tomatoes
10½ oz peanut butter (or finely chopped peanuts)
2 tbsp soy sauce (or 1 tbsp Asian fish sauce)
1 tbsp lemon juice
2 tsp sugar (optional)
1/4 tsp chili
salt, to taste (not much)
chicken stock, coconut milk or water

Directions

Chop the onion and garlic. Saute them in the oil.

Red Roasted Prime Rib

Sat, 26 Jun 2010 18:24:23 +0000

Beef and veal prime rib is a beautiful piece of meat. The red marbled meat sitting on the cut ribs. It’s not a cut we usually see at the butcher her in Denmark, but he can make it for you if you ask. Otherwise, go to the closest halal butcher, they will most likely have it. I usually roast it whole, and usually in my grill, where it will get a mild smoky taste of rosemary. The eyes lighting up around the table when the big piece of meat is served is worth it alone.

Homemade almond flour

Thu, 10 Jun 2010 14:01:29 +0000

Almond flour is useful in many recipes. Homemade marzipan, petit fours, French macaroons, pie bottoms, paleo cooking etc. It is a little time consuming, but simple enough to make with a blender or coffee grinder.

Ingredients

200 g almonds (or any other amount you need :-) )

7 oz almonds (or any other amount you need :-) )

Directions

Deskinning the almonds

Octopus with potatoes and spinach - Lisbon inspirational tour - Day 5 - kvalilog_11

Thu, 15 Apr 2010 18:21:56 +0000

The last day in Lisbon I got grilled octopus. It was a nice dish, so I recreated it here. Octopus is not something I’ve had so often, so it’s fun to try when you come to a country where they eat a lot of it. And they did have some really good recipes.

http://www.youtube.com/watch?v=fHAD9-IV9eE

Homemade Yogurt with heavy cream and skimmed milk powder

Tue, 13 Apr 2010 08:23:53 +0000

It’s easy to make your own yogurt, and it can be quite different from the yoghurt you can buy in the store. If you like yogurt, it’s even fun to make your own. People who are lactose intolerant can often also better tolerate homemade yogurt. The longer the yogurt “ferment” the more of the lactose is broken down. Making it easier to digest.

Beef Burgundy - Boeuf Bourguignon

Fri, 19 Feb 2010 17:23:46 +0000

Video Recipe - A real autumn and winter classic. You have to start early, but most of the time spent is only simmering, and it takes care of itself. A stew is good basic recipe to have in your arsenal for all those “cheap” beef cuts. It may look complicated, and has quite a list of ingredients, but you use a lot of classic techniques, so this is one of those dishes you become a better cook by, and it is easy to vary.

Canaille - salad with rice, tomatoes, asparagus and banana

Thu, 11 Feb 2010 19:23:13 +0000

Canaille is French for mob or dog dog. But I do not know any mob that is eating rice salad with banana and asparagus? It sounds like a weird mix, but it actually tastes really good and mild.

Ingredients

4 tomatoes in wedges, deseeded
100–200 g asparagus in small pieces, from canned, or cooked for 3-6 min.
1 small onions in thin slices
2 bananas in slices
300 g cooked rice, cold (about 2 dl dry)
1 stem of celery in julienne
1-2 dl creme fraiche

4 tomatoes in wedges, deseeded
4–7 oz asparagus in small pieces, from canned, or cooked for 3-6 min.
1 small onions in thin slices
2 bananas in slices
10 oz cooked rice, cold (about ¾ cup dry)
1 stem of celery in julienne
½–¾ cup creme fraiche

Directions

Cook the rice in lightly salted water and let it cool completely — preferably from the day before.

Red Roasted Marbled Fillet of Beef and Veal

Thu, 10 Sep 2009 14:55:30 +0000

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.

Ingredients

3-4 kg marbled fillet of beef. (Ribeye piece)
salt
pepper, freshly ground
thyme, preferably fresh

Directions

Take the meat out of the fridge ahead of time, so that it reaches room temperature in time for roasting. 2-4 hours before.

Handmade fresh pasta - homemade pasta

Tue, 07 Apr 2009 15:47:27 +0000

Video Recipe - A lot of us, by now, have a pasta machine, but if you are really hardcore, you make it by hand ;-) A rolling pin and a knife is all you need. The funny thing is that it does actually not take any longer to do it by hand … but it’s quite a bit harder on the arms. Ok. A machine is easier, but it’s fun to do it all by hand.