Cutlet (Krebinetter) with creamed veg and horseradish

Now this is real old school danish cooking, just like  my grandmother did it. It may be a old but its damn delicious!!


  • 50/50 ground beef and pork
  • Eggs
  • Milk
  • Panko breadcrumbs
  • Salt & Pepper

Combine the ground meet with the eggs. Season with salt & pepper and form into patties. Dip in the milk and seasoned breadcrumbs. Fry on medium heat until crispy.

The Veg

  • Butter
  • Flour
  • Milk
  • Carrots
  • Small potato’s
  • Fresh peas
  • Horseradish
  • Flatleaf parsley
  • Salt & Pepper

Start by precooking the carrots and potato’s in plenty of salt. Don’t overcook them!  Then create the bechamel: Melt the butter, add flour to create a roux. Slowly add milk until you have the right consistency. Add the veg to the bechamel and season.

Plate up, grate  horseradish and scatter some parsley over the plate.


"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.



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.



Pizza: parma ham, goat's cheese and parsley

DIY Pizza: parma ham, goat’s cheese and parsley

I am almost always in the mood for a lovely Pizza Pie.I must confess, I do buy more of them then I make my self, but when I do have the time, its always a pleasant acquaintance! This recipe is really just a template for what ever your like on your pizza, feel free to substitute the toppings with your favorite choices.

Pizza dough

  • Tipo 00 flour
  • water
  • Yeast
  • Salt
  • Olive oil

Crumble the yeast into the lukewarm water , add salt and olive oil. Add flour until you have a nice dough. Keep kneading for about 5-10 minutes. then set to rest for about 1 hour. After resting, separate into fist size pieces and rest again for about 30min. Roll out to a thin disk.

Tomato sauce

  • Tomatoes
  • Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Olive oil

Sweat of onions garlic and thyme, add the tomatoes and balsamic vinegar. fry for a couple of minutes. Season with salt, pepper and a god helping of olive oil. Blitz in a blender until smooth.

Toppings & assembly

  • Parma ham
  • Mozzarella
  • Goat’s cheese
  • Flat leaf parsley

Preheat the oven at full whack (if you have a pizza stone, now is the time to use it)  Roll out the dough, add a small layer of the tomato sauce. Add the toppings (Don’t overcrowd the pizza, or you will end up with a soggy crust.) Cook  for abut 10 min..


Almond-parsley pesto with sweet fried tomatoes

Almond-parsley pesto with sweet fried tomatoes

I was looking for something to eat this evening, but with no energy to go grocery shopping, the requirements for this recipe was twofold.

1.  Only use ingredients I already had lying around.

2.  Easy and fast to make.

The end result was this pasta dish with a nontraditional homemade pesto. It’s literally possible to make this dish in the time it takes to cook the pasta.. thats pretty fast i my book 🙂


  • Dried pasta, preferably linguini
  • Flat leaf parsley
  • Fresh thyme
  • Almonds
  • Parmesan cheese
  • Chili
  • Garlic
  • Extra virgin olive oil
  • Fresh lime juice
  • Cherry Tomatoes

Start cooking the Pasta..
In a small pan, fry the cherry tomatoes in olive oil and salt & pepper
Toast the almonds in another pan
Combine parsley, thyme, chili, garlic, almonds and parmesan in a pestle & mortar and pound… Add olive oil until you have a fine paste. Season with salt, pepper and lime juice

Drain the pasta and combine with the pesto. Serve with the fried tomatoes…