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Boneless, marinated and grilled leg of lamb

Boneless, marinated and grilled leg of lamb

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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I am currently translating the recipes from my danish site as quickly as possible.

The latest content

Boning and Butterflying a Leg Of Lamb
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.
Potato Rosti - Swiss Potato Pancakes - Pommes Rösti
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.
Kvalitella - Because it rhymes with homemade Nutella
Video Recipe - My own recipe for a sweet hazel-nutty-chocolate'y spread. I don't think I have to tell you what it can be used for ...
Pan Fried Potatoes - Cottage Potatoes
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.
Homemade popcorn
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!

Random kvalifood - totally random ...

Danish pastry made with butter - "A Danish" with cream or jam (spandauer)
Video Recipe - My favorite cake when it comes to danish pastry is the "Spandauer", or as they are known abroad "A Danish". This is how you can make them at home.
Homemade ice cream cones
For large homemade ice cones the cones should obviously be homemade. I considered buying a waffle iron for this, but they make too small cones. Then I tried doing them in the oven, but it was hard to control the final result. Now I make them on a pan. They are only slightly more difficult to make than normal pancakes, and they require almost the same equipment.
Omelette Royal with creamed spinach
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.
 
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.
Remonce filling - Lord Mayor filling - for danish pastry, "brunsviger", cinnamon buns etc.
Video recipe - It's time to bake and the cake just needs a finishing touch of something sweet. It's time to pull out the remonce. It is used for the danish cake "brunsviger", danish pastry, cinnamon buns, cake-man, pastries, almond kringle and cream buns. It's a very simple but necessary base recipe to know.
 
A plain chocolate cake with icing can be a little dry. Sometimes even a little boring. The Sachertorte is in a class of its own though. With its tangy jam, soft chocolate mousse and the heavy chocolate coating. At one point I was getting a bit tired of chocolate cakes. Yes it is hard to believe, but it can happen. Fortunately, I discovered the Sachertorte which extended the live of chocolate cakes in this home. This recipe is a classic for a reason. It is actually old and classic enough that it is not using chemical leavening. It raises with the help of the whipped egg whites alone.
Cream puffs - Eclairs - Profit Roles of choux pastry
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.
Fried rice with egg and chicken (or other meat)
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.
 
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.
Caroline's chocolate party - big chocolate cake for celebrations
I had to make cake for a school event for my oldest daughter Caroline. And could not bear to make that many cupcakes. I'm not always too thrilled about the usual "school cakes" we have here in Denmark. So I decided to make a cross between a triple chocolate muffins and a plain pound cake. As fate would have it, I only had drained Greek yogurt instead of the plain yogurt, That I used to have in the fridge. So I was a little skeptical. But it turned out to be one of my very best efforts. A spongy chocolate flavor that is not too sweet.
Subjects
Asian (12)
Baking (80)
Beverages (4)
Bread (34)
Breakfast (9)
Cake (65)
Dessert (38)
Dinner (48)
Fruit (7)
Lunch (19)
Meat (21)
Sauce (27)
Side dish (3)
Soup (10)
Sourdough (3)
Spice mix (4)
Starch (16)
Stock (10)
Vegetables (37)
Vegetarian (104)
 
 
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