I used to think that carrot cake was an abomination. A dry and boring things that women ate while feeling guilty. But Karin's recipe is not at all healthy, and it does not taste so either. It tastes juuuust right. So I thank her for the recipe.
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Video Recipe - A simple dish that is always popular in Denmark. I have had this dish at more parties than I care to remember. And I still love it. But then again. Potatoes in thin slices, bacon, cream, cheese and spices. How could it be wrong?
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The Celebrations cake is one of the very best cakes there is. We often eat it at new year's eve and for weddings, communions, birthdays, etc. My baker father in law, Kurt, bakes the best version of this cake I've ever had. I got him to give me the recipe and show me a few times how make it. So this is actually his recipe.
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Brownies basically just is another variation of a pound cake. It has a bit more sugar. Some of the flour replaced with nuts, it has a bit less baking powder and added cocoa. But these small changes are enough to make the brownie a cake of its own. It is dense and heavy, more confetionery than cake. Sweet and strong. Lovely!
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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.
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Video Recipe - Cheesecake is not a big thing here in Denmark. But I love it. I have been wondering for a while whether I could make it a little more simple than the one I usually make. I have been toying with different recipes and it seems that I have achieved a pretty good result with this recipe, that I now have settled on. But do try it out yourself!
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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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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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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.
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Video Recipe - A classic Italian cake, available in a wide variety of version. The main ingredients are the creamy mild mascarpone cheese that mostly taste like a heavy cream, and ladyfingers that are a bit similar to macaroons. I used to not bee very excited about it. Mostly because the ones I had tasted too much of coffee. So when I finally tasted one I liked (no actually, loved) the taste of, I made sure to get the recipe. I have never regretted this. Except sometimes when I'm out running:-s A dessert you can easily make the day before serving. It actually becomes better after resting overnight.
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Video recipe - Simple, quick and ... delicious. All right. In my family there is, some ambiguity about that. But for us Danes in our forties, it was one of the first "exotic" foods we got. Curry and rice. Just how foreign could food get? Well ... we are fortunately a lot wiser now, but pork meatballs in curry sauce keeps hanging on and is still a favorite. Even among some individuals in the younger generations.
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Regardless of how you make a pizza dough, or which topping you want to put on it, the pizza has to be shaped and baked. Here I try to describe the best techniques behind that.
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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.
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An unusually delicious and heavy cake / dessert. Basically it is a sponge cake with 3 kinds of chocolate mousse on. The order is pie bottom, white, light and dark mousse. Hard to do!
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Biscotti means "twice baked" and is in fact a general term for cookies. The name for this version with almonds is in fact Cantucci and comes from Tuscany.
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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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