Edamame beans, tossed in ginger and chili

Celebrating a completely redesigned blog!! Given all the time spent getting it ready there was no time for cooking.. so here is a quick snack for you.


  • Edamame Beans 
  • Ginger
  • Chili
  • Garlic
  • Soy
  • Toasted sesame oil

Steam the edamame beans for about 5 minutes. Meanwhile chop the ginger, garlic and chili. Heat a wok and fry the ginger, garlic and chili for a couple of minutes. Add the steam edamame beans, some sesame oil. Toss and serve!


Pizza, Onion&Cheese

Pizza: Pickled Onions & Cheese

Another day, another Pizza recipe! Hope you like onions…

Pizza dough

Follow this easy recipe, or buy it ready made if your lazy like i was 😉

Pickled onions

  • Onion (2-3 big ones..)
  • Apple vinegar
  • Caster sugar
  • Salt & pepper

Slice the onions, add to a saucer with 1 cup of apple vinegar and half the amount of caster sugar. Simmer 15-20 minutes..

Toppings & assembly

  • Pickled Onions
  • 2-3 of your favorit cheeses
  • Red Chili
  • Thyme

Roll out the dough, add the pickled onions + your favorite cheeses, chili and thyme..


Fresh Pasta & Venison Ragout

Fresh Pasta & Venison Ragout

Venison is a nice departure from everyday meet. It’s unique flavor makes this dish. To cut though the rich ragout i made a fresh pasta filling with ricotta, parsley, mushrooms and lemon.


  • Venison
  • Chorizo
  • Red vine
  • Onion
  • Garlic
  • Carrots
  • Tomato paste
  • Butter
  • Ricotta
  • Parsley
  • Button Mushrooms
  • Lemon (juice & zest)
  • Butter
  • Pasta (homemade or fresh lasagna plates as a substitute)

Cut the Venison and Chorizo into moth size pieces. Brown the meat in a heavy pan. Add onion, garlic and carrots (all diced) and fry for a couple of minutes. Add red vine (a lot), tomato paste and water to cover the meat. Simmer for about 1 hour. Remove the lid and reduce until the sauce sticks to the meat. Season and add cold diced butter

Dice and fry the muchrooms, add some garlic and butter. Add to the ricotta. Chop and add the parsley, season with salt, pepper and lemon (juice & zest)

Cut rings of pasta and cook for a couple of minutes. Build a tower of the pasta and ricotta filling. Put the ragout around the tower.

Serve and….




Smoked Salmon Cannelloni with buttermilk/schnapps foam

Another quick starter, I just love… The airy, creamy filling (mascarpone and whipped cream) works perfectly with the smoked salmon. The buttermilk/schnapps foam just adds another twist. It’s the posh edition of the classic, smoked salmon and cream cheese, combo. Credits go to Bind, for the inspiration.


  • Smoked salmon
  • Mascarpone
  • Whipped cream
  • Mixed fresh herbs (i used: dild and tarragon)
  • Buttermilk
  • Creme fraiche
  • Schnapps

Whip the mascarpone until silky smooth. Whip the cream and fold into the mascarpone (half/half). Chop the herbs and add them to the mix. Season with salt, pepper and lemon juice. Place a slice of salmon on a piece of cleanfilm, add some of the filling and roll it together tightly. Set to cool and firm up, in the fridge.


Combine 1 part buttermilk and 1 part creme fraiche. Add a small amount of schnapps, season with salt and pepper (the buttermilk will provide the acidity). Blitz it all together until you have a nice foam.


Serve and….