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Home Fries - Brased Potatoes - Bratkartoffeln

Home Fries - Brased Potatoes - Bratkartoffeln

Video Recipe - I have been eating home fries since I was a kid. We had it the traditional "Danish style" with just potatoes, fat for frying, salt and pepper. For the last few years though, I have acquired a taste for the German version "Bratkartoffeln" with onion and bacon.


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

The latest content

Blender Mayo - Homemade Mayonnaise
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.
Simple Chocolate Mousse Made With Only Water and Chocolate
Video Recipe - The French chemist and molecular gastronomer Hervé This invented this recipe. It defies everything anybody knows about chocolate. Usually melted chocolate is completely destroyed if there is just a few drops of water added by accident. But in this recipe Hervé This used his knowledge of chemistry to make the impossible happen.
Handmade mayonnaise and the rescuing of a separated mayo
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.
Bread Baking Technique #5 - Mixing and kneading bread
Video Recipe - We knead bread for three reasons. The first is very simply to mix the ingredients together. The second is that the mixing promotes the formation of the gluten in the flour. It makes the dough more elastic. The third is to bootstrap the fermentation. In this video I show a basic principle that can be used for any type of dough, and how to implement it for dough with different amounts of hydration. I also demonstrate what gluten is, and what it does in a bread.
Grilled Saddle of lamb (Double Loin)
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.

Random kvalifood - totally random ...

Handmade fresh pasta - homemade pasta
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.
Puff pastry baked with butter
Video Recipe - Homemade puff pastry is in a whole other class than the one you buy. There is no comparison. It is also relatively easy to do once you've tried it a few times.
Frangipani - Marzipan cake - Mazarin cake
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.
Brown Sauce - Basic Sauce
The classic brown sauce must be made with a heavy dark stock with the right herbs. Then it will be good! A few stock cubes and a spoonful of sauce darkener just doesn't cut the mustard.
There are many ways to make a brine for the various uses. The only thing that is absolutely necessary is salt and water. This recipe is a general brine that never goes wrong. You can then make your meat more or less salt by allowing it stay longer in the brine. This is also a starting guide to marinating in brine. With only this guide in hand, you can get very far, just using these guidelines. So enjoy yourself. Brine is fun! Unlike "fresh marinated" chicken from the supermarket, no water enters the meat when it is marinated in brine. The high salt content in the brine actually make water seep out of the meat. Chemical processes called "diffusion" and "osmosis" is to blame. You can easily google more if it interests you.
Biscotti - (Cantucci biscotti di Prato) - Italian almond biscuits
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My Favorites Fries - Large Homemade French Fries
Video Recipe - Everybody loves french fries, and I'm certainly no exception. This is probably one of the recipes I have spent the most time on perfecting through my cooking career. I have tried out in double- and triple-fried. Blanching at 84°C (183°F) for one hour followed by deep-frying at a relatively low temperature, cooling and refrying at a high temperature etc., Etc. In short, I have tried all the methods I've read about. Along the way I learned a lot about what is important for good fries and what is not. The four necessary main points I have written into my "kvalifood law of fries" which is in the notes of this recipe. but most importantly, I have developed a french fries recipe that suits my taste 100% and works every time. Yielding the best and most crisp fries at all possible.
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.
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.
Danish pastry Cream Puffs - Carnival Buns
Video Recipe - Every year in the late winter we have the danish fastelavn (carnival), which is essentially the same as halloween. Dressing up, walking door to door etc. These cream puffs are the cakes that are traditionally eaten at this occasion. But they are good all year round ...
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Baking (80)
Beverages (4)
Bread (34)
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Dinner (48)
Fruit (7)
Lunch (19)
Meat (22)
Sauce (27)
Side dish (5)
Soup (10)
Sourdough (3)
Spice mix (4)
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Vegetables (38)
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