When I some time ago added a recipe for Brussels sprouts in creamy sauce to my English site, I wrote that it was even better than delicious. And indeed it was! But now I’m forced to say that Romanesco cauliflower prepared in a similar way seems to be even better if ever possible. Without further ado I can just say that this dish is really worth trying.
This casserole suits really well with all kind of meat, but it doesn’t necessarily need anything to serve on the side. Continue reading “Romanesco cauliflower baked in cream sauce”
This is just an ordinary everyday dish, nothing very special to say or write about it. Unlike my normal preparations of such fillets these are only marinated in garlic, lemon and salt marinade without any other herbs. Of course everybody can season the fillets according to their own taste. Continue reading “Garlic pork fillets and cauliflower chutney”
Because the cauliflower soup I made was so delicious, I had the idea to make a cauliflower chutney with the same ingredients. This experiment was a great success: a heavenly good chutney, a side dish that goes with all kinds of meat, fish or even poultry. Continue reading “Cauliflower chutney with cream cheese”
I tend to use pine nuts in quite a number of dishes to give them a somewhat different and piquant taste. On my plate there can never be too much of them, but you will be fine even with smaller amounts – everyone is free to use them to their own taste. All white fish, like the European whitefish, pike-perch, northern pike and even saithe will work for this recipe. Continue reading “Roasted whitefish with pine nut butter”
This modest looking dish in my bowl belongs with the very best of soups, at least on my favorite list. I am very fond of soups, to such an extent that it is hard to pick a favorite. When I for example eat salmon soup, it is the best soup ever – and the next time when eating soup made of smooth pork sausages, it is even better than the one made of salmon… and so on. Continue reading “Cauliflower soup with creamy processed cheese”