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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It is an unusual but underrated side dish here in Denmark. It is reminiscent of boiled rice, but is made from semolina, which in itself does not taste of much. This makes it suitable for adding all sorts of deliciousness. Personally I prefer it like this. It is served cold and is therefore very suitable for making in advance, and it can be served straight from the fridge.
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Green potato salad is a good recipe if you are note able to make a gravy to go with your potatoes, or if it has to be quick meal. Oh yeah, it is also a good dish simply because it taste fantastic. You can also make it in as large portions as you have pots for cooking potatoes, and the potatoes can even be cooked the day before and put in the fridge, so it's great for parties. The recipe can be varied indefinitely depending on which seasoning and herbs you like.

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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.

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Sauce Remoulade is a very ersatile sauce. It can be used for everything from fish, burgers, dipping sauce for fries on red steaks and as dip for chips and vegetables, if you just stir it up with a little yogurt. In short, everywhere you can use a hollandaise or bearnaise.
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I have family members who do not tolerate gluten. So I have experimented with making a good gluten-free bread. Indeed, I've managed to make one good enough that I no longer bake two different kinds of bread when I make bread for the gluten-affected. I can easily eat the gluten-free bread myself. It's not as good as "The World's Best Bread" with wheat flour, but it's still better than just about any bread you can buy in supermarkets or at regular bakeries.

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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 :-)

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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.

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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.

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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.

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

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Marble Cake is one of the classic variations of pound cake. It is in fact, the same recipe just with a little cocoa in it. This is a recipe for "half a marble cake" so to speak. Instead of 7 oz of each ingredient that you typically use for a cake in spring form, I use 3½ oz. It yields a small cake, so I also use a small spring form for it.

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I got some videos, articles and recipes about fermentation on my site. If you are interested in that you should check out this youtube series by Sandor Katz. He knows what he is talking about.

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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.

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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.

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This is an even better version of potato chips. They fry better. They taste better. Just slightly acidic and mildly salted all the way through. It is basically the same recipe as regular potato chips. The only difference is that they are fermented before cooking. Basically like homemade saukraut is made

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There is no doubt that potato chips are easiest to just buy. But the uniformity of the factory made I find unattractive. So when it is gin-tonic Friday in the small home, it is time to bring out the homemade chips. And the homemade guacamole. And salsa fresca.

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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.

So I find that this is the perfect recipe to make using sous vide. 

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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.

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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.

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