Blog
West Coast mussels with white wine, leeks, lemon & cream
FEBRUARY 01, 2018 | Nothing beats the distinctive flavour of fresh black mussels, straight from the beautiful West Coast. Don’t overcook them – they just need a few minutes of hot steam in your pot of wine and leeks. Some lemon rind adds a nice zesty touch. Serve hot with crusty bread to mop up the sauce.
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Beetroot-cured gravadlax with horseradish sauce
JANUARY 10, 2018 | Gravadlax is a decadent snack perfect for the height of summer. After you’ve cured them at home overnight, these silky pink fish slices will last for at least five days in the fridge, so make at least two fillets and you’ll feast for days. Serve with crackers or seed loaf, creamy horseradish sauce or even some baby gem lettuce.
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Yesterday's Broccoli & Potato soup
JANUARY 09, 2018 | Da der ikke er så mange friske grøntsager i januar, er det en god idé at bruge ens grøntsagsrester i supper. Ordet ”spild” findes ikke i vores ordbog. Du kan bruge praktisk talt alle slags grøntsagsrester i en suppe som denne – selv salat.
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Roasted rack of lamb with gremolata
DECEMBER 19, 2017 | There’s something very special about serving a whole rack of lamb. It looks impressive to begin with, but when you cut it at the table and the inside is perfectly pink, it really delivers the “wow” factor. Lamb can be quite fatty, but this gremolata is so fresh and cuts through it. If you really want gravy too, save time by buying a good quality version from your local supermarket - there are many options available.
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Fish tacos with beetroot slaw, coriander and sour cream mayo
DECEMBER 06, 2017 | Serving tacos at home always feels wonderfully cheerful. It’s a great choice for parties and get-togethers, especially if you set out the individual elements for your guests to assemble by themselves. Remember to have lots of paper napkins on the table - it can be messy business!
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