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Video Recipe - I make a lot of Asian food. It's easy, it's healthy and it tastes good. It is the perfect everyday food. There are many elements that recur in Asian food. The Chinese "holy trinity" of cooking is "garlic, chili and ginger". It is used in almost all their dishes. The Vietnamese has another trinity. Soy sauce, fish sauce and sesame oil. If you premix those two trinities then it becomes very easy to make Asian cooking.
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Video Recipe - One of the best snacks you can, well snack on, is also one of the easiest to make yourself. If you make them yourself, they are also much better than the ones you buy pre-popped. Warm and fresh. Maybe even made with clarified butter instead of oil. I get so sad when I see someone buying popcorn in bags from the supermarket when the homemade ones are twice as good. Maybe they are even 3.1415 times better !? So make them yourself ... right? Please!
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Video recipe - Raspberry and strawberry jams are made the same way. You can actually use almost any kind of fruit in this "pound for pound" recipe. One pound of sugar to one pound of berries/fruit. Then you just have to cook them to the right consistency. There are, however, a few tip that it is noce to know about.
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Video Recipe - Boiled potatoes from the day before are fantastic to use in many dishes. Potato Blinis is one of those recipes that I use them for relatively often. Small thick pancakes that are very similar to the american breakfast pancakes. They are equally useful in the sweet and the savory kitchen.
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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 - 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.
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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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Video Recipe - A real autumn and winter classic. You have to start early, but most of the time spent is only simmering, and it takes care of itself. A stew is good basic recipe to have in your arsenal for all those "cheap" beef cuts. It may look complicated, and has quite a list of ingredients, but you use a lot of classic techniques, so this is one of those dishes you become a better cook by, and it is easy to vary.
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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.
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Video Recipe - Vanilla Ice to me, is the "real" ice cream. Everything else is just decoration. I have made for many years and have tried countless recipes and methods. So I, I have finally found one basic recipe that is really good, but may be varied widely as needed. And withtime I have gotten an understanding of what to change in an ice cream recipe to make to your wish. And I'm not afraid to share my secrets.
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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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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.
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Video Recipe - Rösti are made with cooked potatoes, so I use it often as "leftovers" instead of the typical fried potatoes, hash and so on. But it is an accessory that everyone likes, and it has the advantage that you can add bacon, onion, cheese, apple or fresh herb. Which promises it over the other simple potato dishes.
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Video recipe - When browsing paleo sites I have often seen recipes for almond buns and oopsies. I found that the almond buns looked interesting. So I have been experimenting with those a lot. This is the recipe I have developed. They are a lot easier to make than regular buns and they taste better too. So I make them often now.
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Video recipe - it is well known that we danes have a hampering for danish pastry. Even our breakfast bread is often made from this. There is the classic "poppy" (birkes) that is a non sweet danish pastry with a load of poppy seed on top. Hence the name. And there is the "copenhagen poppy / tea poppy" where the pastry is a bit sweeter and there is almond remonce for filling. It is not quite a cake and not quite a breakfast roll. But very good none the less.
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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.
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Video Recipe - For me, the hardest thing to do for christmas eve was always the duck sauce. If you make it like a restaurant sauce, it will not have the correct consistency and taste the we danes know from christmas eve. So the trick is to find a balance both in the time it takes, and the ingredients you have to use. This recipe has a few variations both the traditional "everyday Christmas Eve" and the "fine dining Christmas Eve."
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Video Recipe - The best piece of meat on the pig is the neck roast. Tender and fat marbled. If you cook it properly, it becomes so tender that it can be pulled apart with two forks. A short stay in the grill make for a a mild bacon flavor.
This recipe is ideal for guests. Most of it can be done a long time in advance. It's just as easy to make four as it is to make one. It's hard to do wrong, and everyone is surprised at how well pork can taste. It is also excellent for dinner later, in a good home-baked bun.
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