Tournedos Rossini

Tournedos Rossini

Beef tenderloin with a pan fried slice of foie gras on top, this one is sure to impress your guests. On the side i served potatoes with home made béarnaise and a fresh salad.


  • Whole beef tenderloin
  • Whole foie gras lobe
  • Chopped hazelnuts

Clean the tenderloin and cut into equally sized steaks, season with salt and pepper and pan fry medium-rare.

Cut the foie gras into slices and turn in the chopped hazelnuts, season with plenty of salt and pepper.  Pan fry until crisp on the outside.

Place the fried foie gras on top of the steak and serve.



Red Duck Curry – Thai style

Some of the first dishes i tried to make when i started cooking 10 year ago was thai currys. All the different flawors intrigued me and getting them to balance turned out to take some practice. Thai basil is one of my favorite asian spices, and it really stands out in this dish.


  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Coconut milk
  • Fresh lime juice
  • Fish sauce
  • scalions
  • red peppers
  • Baby eggplants
  • Duck breast

Fry the curry paste, garlic and ginger , add all the vegetables (cut into mouth size pieces) and fry a couple of minutes. Set aside.

Fry som more curry paste, garlic and ginger, add the coconut milk and let it simmer for 10 minutes adding.  Season with lime juice and fish sauce.

Score the fat of the duck and season it on both sides with a good helping of salt and pepper.

Fry the Duck breast, skin side down until crisp, turn and place in a hot oven, take out and rest for a couple of minutes. Cut into slices

Combine the vegetables, duck slices and curry and a big helping of thai basil. Adjust the seasoning with lime juice and fish sauce if needed.

Sprinkle with thai basil, serve with basmati or jasmine rice and…




Another classic, and without tying to offend all the italian mama’s out there.. this one is the best version 🙂


  • Homemade pasta (or linguini if you don’t have the time)


  • 1/2 part groud beef
  • 1/2 part ground pork
  • Onion
  • Stale bread
  • Egg
  • Parmesan cheese
  • Garlic
  • Chopped sage
  • Salt & pepper

Tomato Sauce

  • Diced Tomatoes
  • White wine (or dry vermouth)
  • Onion
  • Garlic
  • Salt & pepper
  • Extra vergine olive oil

Blitz the bread in a mixer to make breadcrumbs, add the onion and garlic and until they are finely chopped

combine the mixture with the rest of the ingredients in a bowl.  Form nice golfball size meatballs and fry in olive oil.

In a big pan, saute the onion and garlic. add the wine and reduce by half. Add the diced tomatoes and season to taste.

cook the pasta, and add to the sauce (include a little of the cooking water) finally add the meatballs and combine.

In a small pan, fry whole sage leaves until crisp

Serve with plenty of grated parmesan and crispy sage



Cheese Overload – Cheese Fondue

A weekend visit in Zürich, Switzerland and of course we needed to make this classic… Nothing much to add other than.. try not eating to much, to often 🙂


  • Gruyere cheese
  • Emmentaler cheese
  • Garlic clove
  • white wine
  • Pepper
  • Nutmeg
  • a lot of bread pieces
  • starch

Rub the dish with the garlic clove, add the whine and turn the heat to low. Dice the gruyere and emmentaler and add.

When the cheese is completely melted, add pepper and nutmeg, starch as needed.



Burgers – “The foie gras burger”

Burgers, oh how I love them 🙂 But how different they can be, from junk-food to hi-class michelin levels, everybody seems to have a stab at the old formula.

I can’t even decide what my favorite version is, so I decided to make this a ongoing series over a couple of blogs. To start things of with style, I thougt the folowing was only to fitting..

This burger uses my current favorite homemade mayo, tarragon mayo, essentially a bearnaise just using oil instead of  butter.  It’s insanely good, trust me!


  • Ground beef
  • Mustard
  • Worcestershire sauce
  • Salt & Pepper
  • Whole lobe of Foie gras
  • chopped hazelnuts
  • finely chopped shallots
  • tarragon mayo
  • good quality bunn

Mix the beef with mustard, worcestershire sauce, salt and pepper. Form and fry until they are to your preference.
Cut nice big slices of the foie gras. Give them a big helping of salt& pepper and cover on both sides in the chopped hazelnuts.
Fry the foie gras on medium heat until golden.
Spread the tarragon mayo on both halves of the bun, and arrange the burger with the fois gras on top



Favorite Fall Foods: Mushrooms

Fall brings one of my favorite foods, Mushrooms! This is a simple way of enjoying their lovely earthy flavor.


  • Toasted slices of bread
  • Cleaned chanterelles
  • Sliced Garlic
  • Butter
  • White wine or Vermouth
  • Double cream
  • Lemon thyme
  • Finely sliced radishes
  • Salt&Pepper

Fry the mushrooms in oil for a couple of minutes then adding  the garlic.  Add the butter an watch the mushrooms caramelize.. then add the wine.

Let the wine’s alcohol evaporate, then add cream, lemon thyme, salt & pepper.

Serve the mushrooms on slices of bread with radishes sprinkled on top


Eggs On Rye Bread

Brunch – Starting the day in style!

Starting of the day with something nice always makes the rest of day that little bit better. For me eggs are the essential brunch food and this is the version I wiped up for one of my friends earlier today …

There is really only one key secret to making god scrambled eggs.. DON’T OVERCOOK THEM! They should end up with a creamy texture (the sour cream helps, lovering the temperature and adding a extra creamy texture)


  • Diced shallots
  • Diced button mushrooms
  • Eggs
  • crispy bacon
  • full fat milk
  • Salt & Pepper
  • Butter
  • SourCream
  • Chopped chives
  • finely sliced radishes
  • cherry tomatoes
  • Slice of toasted rye bread

Greek yogurt with homemade granola

  • Greek yogurt
  • Almonds
  • Hazelnuts
  • Raisins
  • Oat flakes
  • Caster suger (honey also works great)

Add some oil to a small frying pan and add the tomatoes.
In a second pan, fry off the mushrooms for a couple of minutes in oil & butter, turn down the heat and add the shallots.
mix the eggs and milk, add to the frying pan. cook gently, add the chives and sour cream in the end.
Mount the crispy bacon and eggs on the slice of bread and sprinkle with chives, radishes and some olive oil

Fry the nuts, raisins and oat flakes in butter adding a bit of caster suger. Leave to cool..



Hungover, need food! (Pariserbøf)

It’s the day after and maybe you had just one too many espresso martini’s… I know i did 🙂

What better way to get your head back on track then with a nice snack. This is one Danish lunch classic that just works!

Beef patty

  • Ground beef
  • Mustard
  • Worcestershire sauce
  • Salt & Pepper
  • Slice of Toast
  • Butter


  • Onion ( i prefer shallots)
  • Pickled beetroot
  • Capers
  • Horseradish
  • Egg yoke (pasteurized)

Mix the ground beef with the mustard, workcestershire souce and a god helping of salt & pepper.

Create a patty the size of your piece of toast. Butter the toast on both sides and push the patty onto the bread.

Fry the patty, beef side down. Turn and fry beef side up until the toast is crisp.

Chop the toppings and garnish.. finally pour over the egg yoke


Mai Tai

Tiki party! (Mai Tai)

Another one of my favorite cocktails is the Mai Tai. Careful though, it packs a punch!

A quick search on google will return all sorts of recipe contraptions for this drink. In my opinion grenadine syrup or sweet and sour mix don’t add anything positive. Please take the time and squeeze your own lime juice, there simply is no substitute!


  • 2 parts      –   Dark Rum
  • 2 parts      –   Gold Rum
  • 1 part        –   Orgeat sirup
  • 1 part        –   Cointreau
  • 1 part        –   Fresh lime juice

shake with ice, and serve in a tiki mug if you have one (I don’t so i use my grandmothers old juice glasses 🙂 )

Espresso Martini

Kickstart… with a cocktail… (Espresso Martini)

While enjoying a couple of drinks with my good friend Morten, he convinced me to create a blog for all my food & drink ideas.

To keep up with the theme of the night I find it all too appropriate to start of the blog with one of my favorite drinks:

This cocktail newer fails to give the party a kick! The combination of vodka & coffee just makes people happy and in the mood for dancing 🙂   If made properly, the coffee & the sweeteners should balance perfectly.


  • 2 parts      –  Vodka
  • 2 parts      –  Espresso (strong instant coffee works just fine if you don’t own a espresso machine)
  • 1 part        –  Kahlua ( or other coffee liqueur)
  • 1/4 part    –   Amaretto liquor (other liqueurs like cointreau also work nicely)

shake with ice, and serve in a cocktail glass.