#vegetables new popular
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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Pesto is one of the best ways to use herbs and you can make pesto of almost all the "fine" one-year herbs.  Wild garlic pesto  is probably my favorite. A powerful but smooth taste. The rams season is shorter than the shirt of a reality star, so there is no time to vaste when it's in season. This is also the first video I make as a "vlog" where I get out of the kitchen and meet the world. I'm chasing rams in the forests around Wannsee near Berlin.

Rams are also known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear's garlic.

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

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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.

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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.

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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.

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

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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.

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One of the things we all have a bad conscience about, is eating too little vegetable. When you finally remember to buy the vegetables, you get overly optimistic and buy too much. Then they just lie in the fridge and become soggy. My way of solving that, is by preparing a lot of vegetables at the same time, for example, on Sundays, so I have enough for a whole week, or at least for several days. It makes it much easier to just take out a serving of vegetables and use in a soup, or in a stir fry or other Asian dishes. In this video I describe what I do and why.

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Normally, white potato salad is made with mayonnaise, but I prefer a white sauce made with yoghurt and cream. It is easy to make and equally well suited for everyday dining and parties, red meat or barbecue sausages. Also, you often have all the ingredients in the fridge, so it's faster than ordering a pizza.

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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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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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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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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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