Bruschetta is a super easy option when you want to make a really tasty, casual appetizer. I love the classic version with fresh tomatoes, basil and maybe a bit of garlic, but it’s nice to find new variations and switch it up a bit. There are so many amazing veggies that you can use as toppings. For example, check out our zucchini toast appetizer. But I absolutely love asparagus too, so here I decided to share my green asparagus bruschetta, which is just as easy to make. Bruschetta is also great for brunch or as a light lunch. Or if you have a large party, you might want to make…
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Super easy salmon salad
Ever heard of Danish ‘smørrebrød´? It’s the Danish word for open sandwiches, and they make up a key part of the diet in Denmark. Served on a rye bread base, we top these open sandwiches with various deli toppings, often including cold cuts or fish, and dress them with one or more relishes or mayonnaise dressings. Here, we wanted to share an old recipe from Karen-Anne’s family, where the fish, in this case salmon, is mixed together with mayonnaise, curry and pineapple, creating a scrumptious, creamy salmon salad. It’s easy to make, will keep for a day or two in the fridge, and makes for a delicious ‘smørrebrød’ topping. ‘Smørrebrød’…
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Béarnaise style herb butter
Whatever you are throwing on you BBQ these days, it will only get better with this béarnaise style herb butter on top. That is a promise. And even better, for everyone who loves béarnaise as much as I, this is way faster and easier to make than the classic sauce. What better way to pamper yourself and your steak, fish, veggies or potatoes, or simply plain baguette? You can even make a good big batch and freeze some to keep for days when you feel really lazy, but still get that craving. Or, simply make it a day or two ahead if you’re having people over for dinner. Why not…
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‘Green’ surf and turf with chimichurri
It’s a hot and humid summer in Toronto. So easy, lazy, tasty dinners are in high demand in our house these days. I came up with the idea for these cauliflower steaks with grilled shrimp skewers and chimichurri last week when I needed a fast, healthy dinner that left me feel less guilty than devouring a beef steak with herb butter and fried potatoes. As some of you may know, I love using cauliflower when I cook. Not only does it taste amazing, it’s also a wonderful substitution for carbs. First time I came across the term ‘cauliflower steaks’, I must admit I thought it was a bit of an…
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Nordic carpaccio
This dish is for everyone who, like me, loves raw meat. Maybe it is the Viking in me that it appeals to. Even as a kid I loved beef tartare. And as soon as sushi appeared in Denmark, I was hooked on raw fish as well. The quality of course has to be outstanding, and perhaps that is part of the reason why I love raw meat and fish so much. Because it is really honest food. What you see is what you get, and you can’t disguise bad quality meat or fish in sushi or dishes like beef tartare or carpaccio. This Nordic carpaccio is my Scandinavian take on…
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Nougat praline and almond crunch
Of all the sweet treat temptations you might offer me, there is only one I’ve never ever been able to resist: hazelnut nougat praline filled chocolate. And of all my favorite nougat filled chocolates (and there are oh so many good ones), this nougat praline crunch remains at the very top of my list. Hazelnut nougat praline is different from white hazelnut nougat, which contains egg whites, is kind of chewy and originates in southern Europe. By contrast, hazelnut nougat praline contains no egg whites, has a very high content of hazelnuts (over 30 percent) and is more rich and less sweet. Now, this is the type of nougat you…
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Gravlax…gravad lax…gravet laks…gravlox…
Gravlax with dill. It can hardly get more Nordic. It’s a lunch classic throughout Scandinavia, but not surprisingly it has also become a popular delicacy around the world. It’s really very easy to make, and I promise you the homemade gravlax beats any good quality store bought gravlax you can find. It’s equally delicious for lunch and as a starter, or as an palatable buffet feature. The idea of preparing the fish in this manner goes back to the Middle Ages when fishermen in Scandinavia came up with this ingenious method for curing and fermenting salmon in order for it to keep longer yet still be fresh and edible while…
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Red pepper paprika pasta
This past weekend we continued to stay on the no meat track, and I decided to make an old favorite of mine: Red pepper paprika pasta. I used to make this a lot when I was at university, not only because it tastes awesome, it is also very very easy to make and great if you’re on a slightly tight food budget. Preparation and cooking time is less than 30 minutes, so it’s also a great go-to recipe on busy weekdays when you have a house full of hangry family members. If you’re in a tight spot and want to cut down on the time spent chopping the veggies, you…
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Zesty Brussel sprouts salad
We started off 2020 trying to eat a little more green. I don’t see us going completely vegan any time in the near future, but we would like to live just a little more plant based, if not only for the planet, then also for our general overall health and well-being. And if we lose a couple of pounds in the process, that’s okay too. We already like almost any vegetable, and generally keep to a fairly green diet, but it was an interesting challenge to make dishes that complete leave out meat, and where in fact you don’t really miss meat, even if you are an ardent carnivore. I…
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Canadian Old Fashioned
It’s a rainy cold day in Toronto, which makes it the perfect occasion for this Canadian Old Fashioned. A classic Old Fashioned is served with bourbon, bitter, a bit of simple syrup and maybe, if you’re daring, a bit of orange peel. So, there is a bit of a freestyle twist here, and conservative fans of the classic Old Fashioned might see this as nothing less than heresy. However, I recommend trying it first, and then making your judgement. At least, eat the bacon. My Canadian Old Fashioned here draws on a cocktail we had in a restaurant in Quebec City back in November. Like today, it was a cold…
