• Extravagant veal tenderloin with trimming. Festive and beautiful dinner recipe perfect for New Year's
    Dinner,  Low-carb

    Extravagant veal tenderloin

    This recipe for veal tenderloin with trimmings is one of the most beautiful dinner dishes in my book, which is why I call it extravagant veal tenderloin. The combination of colors from the roast veal, red currants and thyme make it a feast not only for both your eyes and your palate, yet, it is not a very complicated dish. I usually make the pickled onions the day before or in the morning, and the meat can be done in less than 30 minuttes. The first time Karen-Anne and I made this was for New Year’s eve, and it really is a festive dish. It looks quite decadent and opulent,…

  • French meatballs with leeks, apples, lentils, thyme and creamy Dijon mustard sauce
    Dinner,  Low-carb

    French meatballs

    So why call this recipe French meatballs? Honestly, I can’t really claim this recipe to be authentically French, nor did I ever have anything like this in France. In truth, the recipe actually draws on a very delicious ready made, just pop-in-the-oven, meal I once bought in a little shop in torvehallerne in Copenhagen, an upscale street food market in the middle of the city. Pricy and quite hipster, it is honestly a great place to visit if you get the chance to visit the capital of Denmark. I’m not sure the shop still exists and I forget the name of it, otherwise I would surely have given a referral.…

  • Autumn gnocchi with Parma ham, sage, zucchini and almonds
    Dinner

    Autumn gnocchi

    The flavors of sage, Parma ham and gnocchi go really well together. In this autumn gnocchi recipe we’ve added some green zucchini and chopped almonds on top for a bit of crunch. These are wonderful autumn flavors! Of course you can go the extra mile and make your own gnocchi, but in well-stocked stores they usually carry ready made good quality gnocchi. Also, the bonus if you use the ready made kind is that you’ll have your autumn gnocchi dinner ready in less that 30 min. This time of year when it’s dark and gloomy outside when you come home in the afternoon, it’s vital that making dinner is not…

  • Dinner,  Pescetarian,  Starters and appetizers

    Killer soup? Well, it is Halloween

    It’s beginning to look a lot like Halloween out there! I’m getting ready with my Halloween menu and thought we might warm up with this creamy pumpkin soup with scallops. In my book, this is a real killer soup: creamy, sweet, spicy with a hint of citrus, garlic and finished off elegantly with pan-seared scallops. What is not to like? Serve it before or after you go out there trick or treating with the little ones, either way it will surely make you feel warm and guard you against the chill. Without a doubt the chili and garlic will keep any monsters or vampires that might be lurking out there…

  • Onion quiche with Brie and Gruyère - classic French tart with two amazing cheeses
    Bread and baked goods,  Cheese,  Dinner

    Two cheese onion quiche

    There is something rather retro about quiches. For me, they always seem to bring back memories of buffets in the ’90s. Luckily, most of them are fond memories, which I guess is why I continue to make a lot of quiches. This onion quiche with Brie and Gruyère is my own variation of a classic French onion quiche, basically a product of me being really fond of both French onion quiche and cheese, especially Brie. The result is a very soft, creamy and fluffy quiche with lots of rich and deep taste, perfect for lazy autumn lunches, dinners, brunches… or, buffets! The trick to a really good quiche, though, is…

  • Zucchini toast with fresh hersb - perfect toast for fall! Easy appetizer or dinner.
    Dinner,  Fast 5-ingredients dishes,  Starters and appetizers

    Toast for fall

    This October I find myself cooking a lot with zucchini, almost to the point where you’d think I grew them in my own garden. Maybe you’re growing them yourself and are trying to find good use for the overwhelming yield this sturdy little plant produces, or maybe, like me, you just brought home a whole bunch for the price of almost nothing. Either way, these zucchini toast with fresh herbs are a wonderful way to make the most of this very reasonably priced, yet very delicious vegetable. As the days are getting shorter (way too fast!), and there’s no way of ignoring that fall is here, I really like cooking…

  • Risotto with fennel and peas and mint. Delicious green harvest risotto
    Dinner

    Green harvest risotto

    Back from a long summer hiatus which we’ve spent experimenting and coming up with new must-try recipes, this green harvest risotto with fennel and peas and mint perfectly reflects our end-of-summer, beginning-of-autumn mood. I often make risotto, both because I find it’s easy to make and because it’s so wonderfully versatile. There are infinite possibilities to vary a basic risotto by switching up your add on ingredients depending on mood and season, or even what’s sitting in your fridge waiting to find a good purpose. What I like especially about this risotto with fennel and peas and mint is the sweetness of the peas combined with the freshness of the…

  • Lobster pasta with cognac cream sauce, cherry tomatoes and Parmesan on top
    Dinner,  Pescetarian

    Lobster, cream, cognac, pasta…I’m in!

    This lobster pasta with cognac cream sauce is somewhat extravagant, I admit. But if you can get you hands on lobster without breaking the bank, or in the unlikely event that you should happen to have lobster leftovers, you owe it to yourself to try this dish. It basically contains pure goodness, if you ask me: lobster, cream, cognac, ripe cherry tomatoes, pasta and of course a generous sprinkle of good Parmesan cheese on top. Really, what’s not to like? You can of course go all in and buy a couple of whole fresh lobsters and boil them yourself. But since I’m a chicken when it comes to staring a…

  • Chicken puttanesca with parsley pesto pasta - easy Italian food filled with flavor!
    Dinner

    Chicken puttanesca

    Do you ever get a craving for Italian food and that particular taste of sun, salt and tasty ripe tomatoes? I do, especially on warm summer days, but when the weather is nice, I like dinner meals to be easy and convenient so I get to spend time outside rather than hours chopping away in the kitchen. This easy chicken puttanesca almost takes care of itself in the oven, while you get to relax in a deckchair on the patio, yet, it still has lots of those wonderful Italian flavors I love. So it really is a win win dish. Literally, the name of the dish translates into ‘chicken, prostitute…

  • Dinner,  Low-carb,  Pescetarian

    Summer veggie curry

    In our house we use a lot of curry in our cooking. Of course we do so because we really like curry, but also because it’s very easy to adjust the level of spiciness when using curry so it appeals to younger palates as well. One of our boys’ favorite dishes is chicken curry, which was something that was introduced to our eldest son back in kindergarten by one of his more progressive teachers. He was suspicious at first, like all 4-year-olds tend to be, but he soon grew to love it. It just goes to show that kids should not be shielded from trying new, and to them very…