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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.
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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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Recipe - The main advantage of sous vide cooking is that you can turn cheap cuts into something as good, or better, as the expensive cuts. It makes me so happy every time :-D It is also an easy way to cook for guests. As it can be prepared a long time in advance and it is always ready on time.
ingredients
- 1 cuvette of about 1 kg (2 lbs)
- 2 teaspoons salt
- plenty of ground pepper
- other dried herbs you like
Recipe with video - Pecan nuts was not something I was used to growing up in Denmark. I only first tasted them when visiting Danish friends working in USA a little over 20 years ago. They made a pecan pie recipe they had gotten from their neighbors. And that mild walnut flavor tested just right for me. It is also one of the best nuts to caramelize.
Recipe with video - A classic from the childhood of every Dane. You cannot walk the shopping streets in the winter without them being made everywhere. but they are easy to make yourself, and the usually taste better than the bought ones.
Recipe with video - Easy to make. Few ingredients. No added sugar. The only mistake is that they don't last long once made. And it is not because they get old enough to turn bad.
Video Recipe - A powerful snack attack is one of the worst feelings on a sunday night. Knowing there is nothing in the house and you just really feel like you *need* something delicious. Well, the cinnamon toast and the french toast is just the solution. They only use ingredients that most people have lying about, and it takes 5 minutes to make them.
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Isn't it enough to just bake potatoes once? well sure, if they just have to be tender, but if you also want them to taste great, rebaked potatoes just have a bit more oomph. You simply take a baked potato and bake it gratinated/au gratin. Which you can do close to when they have to be done. They can also be made a day in advance without loosing any flavor, so they are excellent for guests.
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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.
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You have probably also had that experience. When you think that you have bought a great cookbook, and you eagerly page through it. Only to find out that it contains only one single recipe you like, but which turns out to actually be a *really* great recipe. The cookbook with the recipe for onion soup is the perfect example of this for me :-) So now that I have written the recipe here on the site, I can finally get rid of that cookbook.
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Slowly fermented bread. The best bread I have ever encountered is amusingly enough also one of the simplest to bake. It doesn't require kneading and only very little handling. Usually less than 10 minutes. The only drawback is that it has to ferment for a long time, so the process can be difficult to get into a working day.
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Video Recipe - A Muffin is a delicious simple and flexible cake. If you know the "muffin method", and the simple basic recipe, you can easily create and mix up your own recipes. So here is a thorough explanation of how the muffin is "constructed", and why.
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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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A condiment that can be stirred into sauces, stuffing and gravy, and just about everything else that is creamy in texture. makes for a much milder sweeter flavor than raw garlic. Is also great for spicing when doing sous vide.
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Recipe with video - Foccacia is an italian flatbread that is in family with the pizza. But unlike the pizza foccacia is served as a sidedish. I sometime serve it at family gatherings, where it dissapers like dew in the morning sun. And I am constantly asked for the recipe. So here it is.
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Recipe with Video - A classic in the Danish bakeries. They just don't make it using butter, which is a shame!
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Hamburger patties (hakkebøf) with gravy is every Danes favorite dish. At least it is a close tie as the national dish along with the "frikadeller" meatballs. We take this dish very seriously, so I have made a very detailed explanation on how to do it "right".
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A cold creamy sauce of fresh berries. A good side dish for ice cream, cakes and fruits. It is not cooked unlike a jam, so it retains its fresh taste.
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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.
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