#recipe new popular
Sherbet is the most simple ice creams to make. It takes literally 5-10 minutes of work if you prepare a little bit in advance. Of course you can make sherbet without an ice cream maker, but they are so much better with one, so I strongly recommend them. Especially the type with built in compressor/freezer.
read more ...

Chutney is a great side dish for both spicy Indian dishes and slow cooked or braised dishes. And curries. The most famous version is probably mango chutney, but rhubarb chutney is at least as good, and a really good variation.

read more ...

Is it oatmeal porridge, stewed strawberry or stewed rhubarb that is the main national Danish stew? I do not know. But at this time of year there is no doubt that it is rhubarb stew. It takes only 10 minutes to cook and packs a bunch of flavor.

read more ...

Chickpeas are cheap, healthy and can be used for a myriad of dishes. Unfortunately, they have to be soaked many hours before they can be cooked. Who of us remember to do that? So it usually ends with canned chickpeas, or with something else entirely. Fortunately, you can cook them in under an hour with a pressure cooker.

read more ...

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.

read more ...

In this kvalilog I make a 3-bean salad packed lunch for a trip to Superbooth in Berlin. Superbooth is the world's largest synthesizer festival. you arrive at the festival via a boat trip down the Spree. 

this salad is one of the quickest and easiest dishes I know off, that also tastes good. I use it occasionally for boxed lunch because it is a lot of food in a little space. Which is practical when you are going to carry it along. However, the salad is equally good as an a side for lunch or dinner. Especially if you are a training hard and need as much protein as possible.

read more ...
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.
read more ...
Every year when the winter seems to drone on endlessly, asparagus is one of the first new vegetables that comes into season. It brings me into a good mood every year. The green asparagus is good to use in  complex dishes, but the white asparagus can be eaten almost without doing nothing to them. For example cooked and served with melted butter and a slice of lemon. Or like in this recipe with Sauce Hollandaise and some of the other spring vegetables as garnish.
read more ...

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

read more ...

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.

read more ...

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.

read more ...

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.

read more ...

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

read more ...

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.

read more ...

The regular large Chinese-inspired spring/egg rolls we typically eat in Denmark are just fine, but they can not measure up with the Vietnamese. It is small, juicy and crispy at the same time. The filling tastes like a mix of meatballs and fish cakes, and the dipping sauce is filled with acid, sweetness and umami. It is also gluten free, for those who do not like the glutens.

read more ...

Most people knows the spring roll. A fried pancake filled with force meat and cabbage. It is good. But surprisingly, the Vietnamese spring roll is at least as good. Even thoigh it is the diametrical opposition of the spring roll. Rice paper instead of pancake. Raw instead of deep fried. Raw vegetables and a light meat filling instead of roasted force meat.

It is the perfect starter or a nice "light" breakfast. It's also a good way to cheat the kids to eat some vegetables. The rolls can be varied with just about any filling that suits your taste. Yet another of my favorite Asian dishes.

read more ...

Gateau marcel is a chocolate mousse where a portion of it being baked and the other part continues life as a chocolate mousse. So from the same dough you get both the bottom and topping. It's the only cake I can remember where that happens. So it's easy to make and it only tastes of the chocolate you're using. Use a really good chocolate. The cake is worth it.

I have changed the quantities a little bit from the original recipe, and then I have added a little grated orange peel as well.

read more ...

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.

read more ...

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.

I know I've got a lot of recipes and videos with stocks, but for me it's an essential element of the food I'm making. In the winter, I typically make a batch every week for soup and sauces, and I do not always want to peel and clean a lot of vegetables for it. Then I just use this recipe.

read more ...