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…
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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…
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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…
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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…
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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…
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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…
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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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Moroccan (low-carb) lasagna
This Moroccan style low-carb lasagna recipe is a twist on ordinary lasagna. With three kids still living at home, we tend to make a lot of lasagna in my household. Therefore it’s nice to mix it up a bit and bring in new flavors to the Italian classic. So here, we’ve fired up the aromatic spices typically found in the kitchens of the northern part of Africa. Furthermore, we’ve experimented with substituting pasta sheets with zucchini, making this a healthier, more low-carb and less heavy lasagna. Add a good green salad, and you’ve got an amazingly tasty, good for you dinner that’s entirely pasta guilt free. Making this Moroccan (low-carb)…
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Low-carb fajita beef salad
Feel like having Mexican food tonight, but would like to avoid carbs? Here’s an amazingly tasty and succulent fajita beef salad that will fulfill your craving without leaving you with a carb guilty conscience. With its beautiful mix of colors this fajita beef salad truly reminds me of Mexico, and it brightens up any dinner or buffet table. Actually, Cinco de Mayo is coming up soon, so why not start planning your own fiesta? This fajita beef salad does really well as party food. Not only does it look and taste great, it is very fast to make, leaving you time to join the fiesta. You can even make variations…
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Cajun shrimp bread
We spent this March break doing a road trip through Louisiana and Texas, and had some pretty amazing encounters with real southern food classics. Even just writing about it makes me hungry! This Cajun shrimp bread was inspired by a Cajun crawfish bread we had one sunny afternoon in Louisiana. If you can get your hands on crawfish, I’d use that instead of shrimp, but alas, we don’t all live down south, and shrimp will also do nicely. The Louisiana kitchen is world famous for its spicy and flavorful Cajun and Creole tastes. In my mind, this recipe represents quintessential Louisiana food culture: great shellfish combined with hot Cajun spice,…
