Flatroll I have made my first cakes and rolls back in the day when I didn’t have any electric mixers or alike to help whisk the dough. Lacking the proper technique as well, it was hard work. You could whisk forever and ever, and still not get the results you would hope for. So […]
Smoked fish is an excellent filling for sandwiches and you can also use it for salads. One good way to finish off the leftover is to make smoked fish casserole.
Like on the previous salad post, I will not include exact amounts of different ingredients, but rather focus on the different combinations of flavours. Everyone can make the salads as they prefer, and you can easily leave out, replace or add different ingredients. The dressings can be made based on one’s own preference – I […]
The differences between various sauces is usually very slight, but it can still be quite remarkable. Just adding or changing one or two ingredients means a lot for the final result.
Summery fresh mascarpone cream.
While I’m very well aware of the poor conditions most chickens live in, I still go to the grocery store and buy a pack of chicken legs, wings or fillets without thinking too much where they came from
Unfortunately, there is no such thing as gluten free rye flour, so I’ve had to come up with other substitutes. Semper’s Grov Mix -flour mix and buckwheat flour have been the best ones I’ve tried.
It is said that on the last supper Jesus and his apostles ate lamb, and from there originates the tradition to eat lamb during easter. Originally lamb was part of seder, traditional Jewish feast that marks the beginning of the Jewish holiday of passover.
Between the covers of my oldest cookbook there is a recipe for the pike of Hamburg. With the very same recipe you can also make cod instead.
Fish is pretty much always delicious, no matter how you prepare it. Salmon is pretty much always delicious, no matter how you prepare it. And if you ask me, raw salted fish is the most delicious of them all.