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…
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Take your time little lamb
What to make for Easter? Need some inspiration? This slow-roasted leg of lamb is the most succulent and flavorful option if you want to make your Easter dinner a guaranteed success. In Denmark roasted leg of lamb is a must during the Easter days. Traditionally it is garnished with rosemary and garlic, and maybe a bit of mint for those who want to be adventurous. In this recipe we’ve turned up the volume on these traditional flavors and added some aromatic herbs and spices that work perfectly with lamb. Often, the biggest challenge when cooking a whole leg of lamb is that it might go dry. This is because the…
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The lox and the fennel
Whenever I think of lox or smoked salmon as a starter it somehow brings me back to the ‘80s. Probably because growing up in the ‘80s I remember my parents would almost as a rule serve smoked salmon as a starter when they had guests over. Back then my parents were all for convenience, and it was a very easy, and still delicious, starter. And there is absolutely nothing wrong with a dish being easy and convenient, especially if you’re trying to juggle a homemade two- or three-course dinner. While you might grow a little bored with the smoked-salmon-served-on-bread-and-maybe-an-asparagus-on-top classic, lox or smoked salmon is still a great option: liked…
