Year: 2018

  • Cattle all-in-one casserole with red wine and spelled grain

    Rough, raw and flavorful. Casseroles are the ultimate harvest food that implies mild mood and easy hygiene. This pot was created by chance, based on available raw materials and a random imagination. Red wine, apple, pear, cinnamon stick and spelled grain create wonderful sweetness and fullness. Definitely potato!For this dish, you may want to use reasonable pork meat such […]

    READ MORE
  • Guest entry: Raw cutlery

    Here’s another guest entry from the family cakemumsen. This fits both everyday and full-size for big and small. And it’s considerably healthier than the caramel cake I wrote about this summer. I’m pretty skeptical about healthy cakes because I’m afraid it’s going beyond the taste experience. That’s why I became very enthusiastic and surprised when I had served this […]

    READ MORE
  • Guest lodge: Caramel cake with a hint of salt

    Here is the recipe for the new favorite cookie for Kitchnqueen’s little sister who has to be tested! Earlier, I have presented you for my American pancakes and Key Lime Pie , but at the moment it’s all containing the words “salty caramel” which is my guilty pleasure. I thought for a long time it was so hard to make caramel […]

    READ MORE
  • Squash-spaghetti med pistasjpesto

    I have got a new toy in the kitchen. The new “dingsen” is a spiral cutter and allows me to make beautiful spaghetti-like strips of all kinds of vegetables. Pictures of squash spaghetti more often and often appear in my Instagram feeder and even got their own name: zoodles, which is a combination of zucchini and noodles. If […]

    READ MORE
  • Five dishes you can make with pumpkin

    With Halloween right around the corner, there is time left to put pumpkin on the agenda. Because it’s not just creative emojicons lights you can make out of a pumpkin. Use the amazing raw material to make soups, dinners or desserts. Here are my favorites from the blog.   Pumpkin and cauliflower soup with coconut milk Pumpkin shape […]

    READ MORE
  • Unsweetened granola with dried berries, seeds and nuts

    Did you know that you can make really crunchy granola too without sugar? This recipe provides the perfect consistency and deliciously spicy flavor. Varies with what you have of grains, dried fruit or berries, seeds and nuts. A favorite for breakfast! I like to make a big portion when I get started. The granola is fine in a tight […]

    READ MORE
  • Raw salad with citrus, dates and roasted almonds

    For ribs or other pork sticks, it’s good with a fresh and lightweight accessory. This raw salad is simple and tasty. The sweet touch of dates, the cracked roots immediately give a more exotic touch. In these Christmas times, the cabbage root is usually used boiled and mustard, but it is equally good and the healthier in […]

    READ MORE
  • How to succeed with stick meat

    Steam over beer, boil in broth, or pressure cook? Beard, metallic or potatoes? Wondering how many hours? The responsibility for Christmas dinner, this year’s most important meal, follows a certain expectation press. Here you will find my advice on how to pinpoint meat on the menu. There are as many truths as myths Preparing pork meat is no mathematical […]

    READ MORE
  • Belgian waffles with sweet potato (gluten free)

    After I got a Belgian waffle iron in house, I have really gone in to expand the concept of Belgian waffle. Stir for example, need not be deleted from flour, yeast and sugar. After some experimentation, I have found my best version. These waffles with sweet potato are crispy on the outside and soft inside, full of delicious […]

    READ MORE
  • Guest post: Digged moose

    You’re probably familiar with gravlaks, but have you heard of gravelg? In my family there is moose on the menu all year round, and the favorite is the bit of dug outer fillet of moose. The dug moose tastes celestial with a little sour cream, red onion and flatbread. Now I have had Dad to share the family […]

    READ MORE