Pork roast stuffed with Sage and Cherry Peppers

Just the other day I had my whole family over for dinner (almost). I thought I’d serve them a new twist on a typical Danish pork roast. As summer is approaching fast, I opted for an Italian inspired roast, stuffed with Sage and hot cherry peppers. I served it with creamy polenta and a homemade stock based reduction sauce.


  • loin of pork
  • Mustard
  • Sage
  • Hot Cherry Peppers (marinated in vinegar)
  • Salt&Pepper
  • String

Start by scoring the skin of the pork (not including the skin) in ½ – 1 cm intervals. Create a cavity for the stuffing by cutting the meat lengthwise as depicted above. Bruch a thin layer of mustard into the cavity, season with salt & pepper. Lay down a layer of sage leaves and a row of the cherry peppers. Close the cavity and tie the roast together with a string.  Season the outside of the roast with salt & pepper. Place the roast, skin side up into the oven and roast until the core temperature is about 75 degrees C. Finish on grill to create the perfect crackling.


Easter Eggs

Easter eggs

A fast and fun easter snack! White chocolate and lemon peel make out the egg-white, yellow M&M’s the yolk. The only major work is eating all the non yellow M&M’s  😀


  • White chocolate
  • Lemon peel
  • Yellow M&M’s

Melt the chocolate and add the lemon peel. Make small blobs of the “egg-white” and put a M&M in the middle. Leave to cool…


Monkfish on choucroute with sage beurre blanc

Monkfish on choucroute with sage-riesling sauce

This alsatian inspired dish kickstarted my easter vacation. I found inspiration while visiting one of the best local restaurant near our family sommerhouse. If your in the neighborhood I can highly recommend it (restaurantbind)


  • Monkfish (or other firm textured fish)
  • Choucroute (you can make it yourself, but in this case I used a pree made  Sauerkraut)
  • Speck (cured ham)
  • Riesling
  • Vermouth
  • Butter
  • Shallot
  • Vegetable og fish stock
  • Sage

Fry a couple of speck pieces until crisp, set aside.

Heat the choucroute in a pan with a bit of water and vermouth.

Chop shallots and sage and fry in a little bit of oil. Add Vermouth and  stock, reduce until completely evaporated. Add Riesling, blend with a hand mixer. Finish the sauce with knobs of butter.

Season the monkfish with salt and pepper and fry in a pan, basting regularly.

Place the choucroute in the center of the plate, place the fish on top finishing of with a crispy piece of speck and a twig of thyme. Pour the sauce all around the dish.





Spargel with hollandaise

Spargel with hollandaise

Im a sucker for Spagel (white asparagus) with hollandais. It’s a seasonal treat, that embodies springtime. They are quite expensive, so make sure you test them for freshness by pinching the ends!


  • Fresh Spargel, (white asparagus)
  • 200 grams of Butter
  • 3 Egg yolks
  • Lemon juice
  • Lemon thyme
  • Speck (cured ham)

Prepare the spagel by peeling them and cutting of the ends. Cook in lightly salted water with a pinch of sugar, for about 7 minutes (i like my spagel with a bit of bite!)

Melt the butter in a saucepan. Whisk the egg yolk over a bain-marie,  while slowly adding the melted butter. Season with lemon juice, lemon thyme, salt and pepper.

Serve with speck on the side..



Gyudon (Japanese Beef Rice Bowl)

Gyudon (Japanese Beef Rice Bowl)

On my trips to Japan i fell in love with this tasty dish. I had it for lunch quite a lot, and back home, I quickly tried to recreate it. Its basically thin sliced beef braised in typical japanese flavors (almost the same as the famous teriyaki sauce) In this version i also included mushrooms, that I really like together with the beef (purist can leave them out!). Finally this dish also provided an excuse to use the bowl and carp-chopstick holder I bought while visiting.


  • Steamed rice
  • Thinly sliced beef
  • Onion
  • Mushrooms
  • Pickled ginger
  • Mirin (sweet sake)
  • Soy sauce
  • Sugar
  • Dashi powder

Slice the beef as thinly as posible, cut the onion and mushrooms into slices.

Combine mirin, soy, sugar and dashi in a pan. Add the onion, mushrooms and simmer for a couple of minutes. Add the beef and let it simmer for another couple of minutes.

Add the rice to a bowl and put the beef mixture on top. Garnish with pickled ginger.



"Quer durch die Küche" Potato Salad

“Quer durch die Küche” – Pesto Potato Salad

This one goes out to my Mother. She has a talent to cook up amazing dishes, only using what she has lying around. She calls this “Quer durch die Küche” (straight through the kitchen). I had some small potatoes, so I made a potato salad with a parsley-hazelnut pesto, avocado and parma ham.


  • Small potatoes
  • parsley
  • Fresh lemon juice
  • Hazelnuts
  • Parmesan cheese
  • Chili
  • Garlic
  • Extra virgin olive oil
  • Avocado
  • Parma ham
  • Radishes

Cook the potatoes in salted water for about 10-15 min.
Toast the hazelnuts in another pan.
Combine parsley, chili, garlic, hazelnuts and parmesan in a pestle & mortar and pound… Add olive oil until you have a fine paste. Season with salt, pepper and lemon juice
Drain the potatoes and combine with the pesto. Chop the radishes, cut the parma ham and avocado into strips and add everything to the dish.



Chorizo Penne

Chorizo penne

I’m quite fond of fast and easy pasta dishes. The sauce can be made in the time the pasta takes to cook, so there is no excuse for a hot supper 🙂  I was going for spanish inspired flavors, as I had some chorizo lying around. To balance the salty flavor I included capers and sweet red pepper, for color some baby spinach.


  • Pasta Penne
  • Chorizo
  • Onion
  • Garlic
  • Baby spinach
  • Chopped red bell pepper
  • Capers
  • Vinegar
  • Tomato ketchup

Start cooking the Pasta..
Dice and fry the chorizo, chop the onion, garlic and bell peper and fry in the same pan.
Add capers, a splash of tomato ketchup and vinegar. Add some of the pasta cooking water
Rinse the spinach and add to the pan.
Season with salt&pepper
Drain the pasta and add it to the sauce .



scallops on guacamole

Scallops on guacamole

Here is a quick seafood starter for you. Make sure you don’t overpower the scallops by making the guacamole to strong. If you can’t get scallops, king prawns work just as well.


  • Scallops
  • Avocado
  • Finely chopped shallots
  • small pinch of smoked paprika
  • Cumin
  • Lemon juice
  • Salt & pepper
  • Butter

Mush the avocado together with the shallots, cumin, paprika and lemon juice. Season with salt and pepper.

Season the scallops and fry in oil, adding butter and lemon juice at the end.



mushroom risotto

Mushroom Risotto

Lately I have been making a lot of risotto’s. Here is another great and simple recipe for all you mushroom lovers out there 🙂


  • Assortment of mushrooms (whatever you like, best quality you can get)
  • Risotto rice
  • Onion
  • Garlic
  • Celery
  • White wine
  • Chicken or vegetable stock
  • Lemon juice
  • Fresh Parsley
  • Paremsan  (best you can afford)
  • Butter

Chop and fry the celery, onion and garlic for a couple of minutes. Increase the heat and add the rice. Stir until the rice is translucent. Add the white wine and cock until reduced. Under constant stirring ad the stock ladle by ladle until the rice is al dente. Add the mushrooms towards the end.

Finally add lemon,Grated parmesan and butter. Season with salt and pepper.



Steak tartare

Steak tartare

Another visit at Thomas and Mille, another great meal! If you haven’t tried steak tartare before now’s your chance!


Beef patty

  • Lean Beef (best you can get)
  • Mustard
  • Egg yoke (pasteurized)
  • Red onion
  • Chives
  • Tabasco
  • Capers
  • Olive oil
  • Salt & Pepper


  • Parsley
  • Tarragon

Mix the all the ingredients for the beef patty, form into patty’s and top with parsley and tarragon.

Serve with roasted potatoes/parsnips and a homemade aioli