The BBQ season is slowly catching up, and it’s the perfect time to experiment with tasty salads to go with a good piece of grilled meat or fish. Also, there’s an abundance of amazing spring, and even summer, veggies in the stores right now, and some of my personal favorites this time of year, are all the wonderful new potatoes that come out. This roasted potatoes, tomatoes and Burrata salad is a celebration of these new potatoes that are such a far cry from their drab and floury winter cousins. Not only do the potatoes taste so much better this time of year, so do tomatoes, so here we’ve decided…
-
-
Creamy fish and lemon
Since Denmark is a country that basically consists of islands only connected to Germany in the south by the big peninsula Jutland, the tradition of eating a lot of fish for dinner should be a given. But actually I grew up in a home where we didn’t have fish for dinner at all (except the 2 times a year when my mom treated us to a piece of salmon). And chowder would have been a completely foreign word. It’s not that we didn’t eat fish, because I can’t remember a lunch at home that didn’t include pickled herring, but for dinner fish simply wasn’t an option. Now I love fish…
-
Praised be the potato
Well… I have made and tasted a lot of potato dishes. But none of them compare to the creamy and salty taste of this one. The curious thing about this creamy potato dish is that I have never succeeded in making too much. For the portion shown in the picture, which I thought by far would be too much for 8 people, I used almost 7 lbs of potatoes. That is a lot, as anyone who has ever tried peeling such an amount will attest to! I was convinced that there would be leftovers, but by the end of the night there was nothing left. Not all of it went…
