Roast beef belongs to the value parts of reindeer, just like filets. Reindeer roast has traditionally been a festive dish for which it is perfect due to its tenderness, taste and presentable appearance. It can be cooked whole and then cut into portioned pieces, or it can be cut into ready-made steaks before cooking.
The general instructions for seasoning reindeer meat are well suited for the roast as well. In other words; very slightly and not to hide the reindeer’s own exquisite taste. Salt, black pepper, juniper berry. Herbs, but not many different at a time. Marinating should also be done with mild flavors, but then again roast beef does not need marinating at all due to the tenderness. continue reading
So much time has passed since I discovered this meal and since this photo was taken that – as usual – I have already thrown away the magazine which contained the original recipe.
So I have to apologize again for not remembering the name of the author any longer.
Thin, air-fried zucchini slices is an excellent side dish or they can be used to replace potatoes for example. Of course they can also replace pasta, although in this recipe I have cooked spaghetti to accompany the sauce and zucchini. Continue Reading
I have often cooked salmon for puppy food during the past few months. Every now and then I just have to put some slightly salted pieces in my mouth when cutting the salmon into a dog food bowl. And it has stirred up a craving for a meal where one of the ingredients would be salmon. Continue Reading
Pork fillet is a delicacy, no matter how you do it. When properly marinated and fried in an airfryer it turns out to be especially good. One big plus of using a fryer is its speed: a filet weighing about 800 grams, like the one in the photo, is fully cooked in as little time as 20-25 minutes. Continue reading
If you look at the recipes I’ve published, you can’t avoid thinking that we quite obviously eat a lot of chicken.
In the early 2000s the advertisement “Eat chicken!” on TV has been well internalized. And what’s more, the mild meat can be seasoned in so many ways and bends into many variations. continue reading
One part of the Brazilian shrimp stew was diced tomatoes w/ chili. Thanks to the nice taste I got an idea to use it in a pizza sauce instead of regular diced or crushed tomato.
In turn chicken and pineapple fit well with hot tastes and as a result we then had a pizza which probably was the best pizza ever. We have made one pizza after another and it is always just as delicious. And the best part is it is just as delicious when warmed the next day. Continue reading
I tend to make all the mushroom sauces in more or less the same way. Why in vain to change an easy, tried-and-tested way of making a tasty sauce from any forest mushrooms or, for example, champignons.
The reason why I have chosen gypsy mushroom sauce for the title is that gypsy mushroom is definitely one of the best forest mushrooms. Continue reading
A bit ago I got two cat-sized zucchinis for free. The person who I got them from did ask if I even have any use for such large zucchinis, but I assured him that I am sure I’ll use them one way or another. I had no idea that cat-sized truly meant cat-sized – if not even bigger. Length almost half a meter and the thickest part 36 cm around. Even the smaller one of the two weighed over 2 kilograms. I have never before seen this big zucchini. Nonetheless, they were very firm and delicious. continue reading
Moussaka or musaka is a very popular traditional food in the entire Balkans area, though it is primarily associated with Greek cuisine. This so-called potato moussaka has found its way to our kitchen from Bulgaria. Continue reading