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…
-
-
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…
-
Let’s nail that Béarnaise!
If you are from Denmark, or have ever lived in Denmark, you will know that Danes love sauce. In fact, I wouldn’t be surprised if Denmark came in first place on a list of most sauce eating nations in the world. (And béarnaise sauce would certainly be among the absolute favorites.) If you don’t believe me, try the cruel experiment of serving a good steak with no sauce to a Dane. I promise you the disappointment and disillusionment will be of unforgettable proportions. It’s hard to say exactly why béarnaise especially has such a dear place in the hearts and bellies of most Danes. But the strong craving for this…
-
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…
