Beef broccoli with lemon grass and nuddels.

We have a huge soft spot in our home for Vietnamese food.

When we were younger and with out kids we went 2 times in a period of 6 weeks to Vietnam.

Evry time we travveled all over the country and evry time we fell in love with the people as the food.

Plus evry time I got preagnenant Vietnamese food was the only thing that did not make me sick. I have no idea why. And now even the kids can live with out it.

So ones a week we have a Vietnamese inspiration day.

  • 600 grams of beef
  • 1 broccoli
  • 1 lemon
  • 2 cloves of garlic
  • Nuddels
  • 1 oignon
  • 1 veggitarin chili
  • 3 lemon grass sticks
  • 1 sp of worchester sauce
  • 4 sp of soya sauce
  • 1 sp of nuaoc nam
  • 1 sp of black rice vinegar
  • 1 sp of balsamic
  • 3 sp of olive oile
  1. First you slice the beef in delicat slices. Put it in a bowl.
  2. Take the onion, 1 garlic and the veggie chili chop it fine. Add it to the beef.
  3. In a bowl mix all the liquid to gether… Add it to the meet.
  4. Take the Limon grass. Cut the ends of in both ends. Take the knif Handel and hit the lemon grass all over before you chop it roughly… Add it to the beef.
  5. Turn the mixture and let it rest for 30 min or more.
  6. Ring the broccoli. Take the heads of and put it in salted boiling water with the zest of one lemon, on garlic and some salt for 6 min. Pour the water out and let them cool down.
  7. Boil some water and put it over the nuddels in a bowl and let it rest for 10 min. Before taking them out of the water.
  8. Take a big “fait tout” casserole. Put 2 sp of oilve oile on the pan. Take the meet out of the marinade and cook it….. here you cook the meet as you like it. If you like it well done you give it more time other wice turn it and add the nuddels, broccoli and the marinade. Heat it all up and serve immediately….

Bon appretit.


Cold potato salad

I just love a good barbecue.

The chill bottel of rose wine on ice. Diffrent salades, melons and frech fruit or a tiramisu for dessert. Its just heaven.

I just love sitting out side under the tree’s looking at the kids playing together in their little play house.

Clara wanting to clean it and Sophia playing doctor, trying to rescue them all from Clara energetic cleaning.

The birds singing, the nabors talking and the smell of flowers and barbecues.

Plus it’s also the day where my mr.big do his tarzan. Making a fire, turning the meat in his littel apron writen “Carlsberg” on it looking very serius.

A totally danish “hygge” moment.

This little potato salad is just perfect for a evening like those. But also good to a pot roast in the oven.

  • 1 kg of small potatoes
  • 1 pot Greek yoghurt or 3 dl
  • 1 tea spoon of horseradish
  • 1 tea spoon of old grain mustard
  • 1 1/2 honny
  • 250 g of green asparagus
  • 1 fennel
  • 1 bash of small radish
  • Zest from 1 lemon
  • Salt and pepper

Clean the potatoes under cold water. Boil the potatoes in salted water for about 20-30 min depending on theire size. Take the water of and let them cool down.

Mix the Greek yoghurt, mustard, honny, zest of lemon and horseradish together in a salad bowl.

Clean the radish under water. Cut the top op. Slice them roughly.

Wash the the fennel, cut them in halves and slice them delicately.

Take the top of the asparagus. Snap them over and though the bad part away.

Take a potato peeler and peel the apergus stock. Slice them roughly.

Mix it all together. Add salt and pepper and it is ready for tonight’s feast.

Bon appétit.


Wood logs

Wood logs is a danish pastry.

It’s soooooo good. I just love them but was a littel surprised at first when a found out what was in them.

You can always find them in a danish bakery.

It made with left over cake from the day before. . Which mean, the dry cake nobody eats put in a mixer and rolled out like truffles or poop like Mr.big c and Sophia agreed on last.

I know that it’s not offen you have cake left overs but if one day you have I advise you to try this and I promise you will always have a little bit of cake left overs from now on.

  • 500 g of cake. All kinde of dry cake. The best is choclat cake but well I now that is a tough one.
  • 50 g of almond flower
  • 150 g dark chocolat
  • 2 spoones of raspberry marmalade
  • 2 teaspoons essense of Rum but if there are no kids change that with Bailey….
  • Marzipan

Put the cake in a mixer.

Mealt the choclat in the microwave or the old fachon way in bain marie.

Add the rest of the ingredience and mix. Put it in a bowl and let it cool down in the fridge.

You can make your marcipan by your self wiche it really eassy but that recepy I will give you another day.

Roll out you marcipan on the tabel with a little help from icing sugar on the surface.

Roll it out.

Take a spoon of truffle mass and make it like the sice of you Thom. Cut the marzipan so that it can cover the surface of the log.

Dip the ends in melted choclat and f.exampel chopped pistachios and let it rest in the fridge for 1 h.

But if you don’t have marzipan just roll them out as truffles and give them some sprinkles, coconut flakes and they taste as good….

Bob apetit



PAELLA, the traditional Spanish dish, is for me The Smell of the barbecue season kicking in and summer…..

I just love a good paella. And ones you have cracked the code it’s really easy.

Only you imagination can set up boundaries for what indigence you can use. you can make it vegetarian, with sea food, with porc and bacon, with rabbit and snails….. ough yes they do that.

When we go on holiday, we always have our small paella pan with us. So when we see something on the local market or the small stands by the road, we can always make a paella instead of going out.

It’s always different but the rice, the broth, the saffron, bell pepper and a tomato should always be present .

Plus spending hours out side, cooking, talking and drinking a good glass of Rioja while the paella simmering is just the best.

But the ultimate best  thing is, that I do all the preparations, and then it is mr. Big c that are doing the rest.

He only ask for a glass of wine for time to time but other wise it’s my night of.

you can also make it on the stove en a big paella pan. it’s still good but you do not get the smoked flavour like you do over the barbecue.


Ingredients for 4 per:

  • 1 chicken or 1 rabbit
  • 1 dl. olive oil
  • 4 cloves of fresh garlic
  • 3 spring onions medium size
  • 500g of risotto rice but the best is the rice specific for paella “la bomba”
  • 1 red and 1 green bell pepper
  • 2 tomatoes
  • 300 g flat green beans
  • 4 to 5 artichokes of the type poivrade fresh or artichokes hearts
  • 1 lemon
  • 6 dl. of water
  • 1/2 chorizo
  • and if you want langoustine
  • and 12 mussels
  • salt, pepper
  • saffron in treads
  • paprika
  • or a plus a bag of paella spices

The thing that lakes the most time is the preparation of the artichokes hearts. take a bowel and fill it with fresh water. add the lemon cut into halves….

the artichokes tends to get brownish really fast hens the lemon in the water.

Take a knife and cut the stem of. Leave  behind 1 cm other wice you risk to loss some of the heart.

Tear off 3-4 lines of leaves. The bottom of the leaves are yellow/ white, that you can eat so the other end, the green you cut it of. so in the end you have a artichoke flower.

On the bottom round it with a knife so it gets even and peel the green of the stem lightly.

half the artichoke.  There you will see a little triangle with some thing looking like hair. This you cut out.

Now cut it in half and put it in the lemon water.

wash the vegetables and chop them roughly.

slice the garlic and the oignons

peel the skin of the chorizo and slice it

cut the meat into large pieces (ask your butcher to do it for you)

whach the mussels. take off their beard, if they are open press the togther… if they open though them out if they stay closed they are got to go.


Take a big paella pan and heat it up with some oil.  add the meat and let it frie on both sides so it gets golden brown and crisp.

Take the meat out of the pan and put it aside.

If you have mangoustine, you add them on the empty pan now and lett them cook for 10 min. take them of.

Add now the garlic and the artichokes hearts and let the frie for 10 min. add the rest of the vegetables. Make it sauté for 10 min. more. Once everything is well cokked add the meat and the rice.

Mix it all up. Add the mussels, the chorizo, the spices and the water and let it simmer for 30 to 40 min.

10 min before the end add the langustine.

if the wate evaporates and the rice is still crisp, add a glass of water.


Ones is done and all the liquid are gone let it be a little bit over low heat. This will make the rice crunchy and brown. with a spatula scratch the pan and let a new layer burn a littel.

take it of the heat and let it rest for 5 min before you serv.


bon appetite












Boeuf Bourguignon.

Boeuf Bourguignon is a typically French dish with originates from the Bougonge. It taste really good and you really don’t need to have many cooking skills to make it.

Some times, when you are out of luck you can open a bottle of wine that taste bad. In French you say its “Bouche au nez” translated as Blocking the nose.

Often you can change the bad bottle, if you have the bill, where you bought it.

I don’t know about you, but i often though the bill out. So when standing with a bad bottle of vine on my hands, I often use it in my meals preps.

The alcohol evaporates when cooked, so it leaves only a delicate flavour behind.

Ingredients for 4 persons:

  • 600 g of Bovine beef, cut into large chunks of 3 cm*3cm
  • 150 g smoked bacon, sliced into large chunks
  • 2 carrots, sliced
  • 1 branch of celery, sliced
  • 5 cloves of garlic, mashed but still in its vest
  • 2 medium shallots
  • 2 tsp of flour
  • 2 dl beef stock
  • 1/2 bottle of reed wine and 1/4 of white wine
  • 4 bay leaves
  • 2 branches of thyme
  • 350 g of champignons
  • 350g of small pearl oignons ( bought in a glass)
  • salt and pepper

Take a big old pot and put it on the stove, turn the heat up. Add a spoon of butter and let it melt.

put the beef and bacon in the pot and turn it for 1 min. Add the flour, salt and pepper and let it fry until its golden.

Peel the shallots and cut them roughly add them in the pot.

Take the garlic and give them a tap between the knife blade and you kitchen chop board, add them in the pot.

Peel the carrots and wash them with the celery branch, chop them roughly. Add them in the pot.

Pour the wine and the beef broth in. Add the bay leaves, the thyme and turn down the heart and let the preparation simmer for 3 hours…. the longer you let it cook the better it will bee.

When you a nearby don’t forget to make a little stir. After 3 hours the liquid should be like a thick syrup, add 1 1/2 glasses of water.

Prepare the champions and cut them in halves, add them and the pearl oignons (sift the water away) and let it cook for 1 hour…..

The longer it cooks the better it will get. Just add a glass off water and stir if you think it looks to dry and let it simmer again for some time. But the dish is done when the sauce is thickened, little like a syrup texture and the meat like butter failing apart.

Serve it with some bread, cooked potatoes so you can mash them in the sauce or if up to it make mashed potatoes. Add a dash of fresh parsley if you like and serve hot.

You can also stop the cooking. Put a lit on it and just heat it up the next day. It only gets better.




It’s soon Easter.

I don’t know about you but here it’s a family affair. often we also invite close friends and ends up with a tabel of 10 to 12 persons.

The lamb has been ordered and are coming this Saturday morning. Going to prepare it with different herbs from the garden, garlic, olive oil, lemon and lime zest. Its easy and it taste like heaven. Ohhh and the secret….. slow coking for hours at a small temperature.

But evry year the big question is what are we going to have for dessert?

Normally I would make a lemon mouse or find a recipe of a carrot cake with lime that every body seems to be making at the moment. BUT my mother in law came by with another box of clementines.

I don’t think, I can eat 4 kilo of clementines. So I have to come up with some ideas. My first one was making a sorbet or a Pavlova.

But in the end I made a clementine curd, a white chocolate layer cake and mascarpone lemon zest cream. ughhh my it was good. It looks a little bit off on the photo but had a little help from my small house elf’s and they don not always have a pair of steady hands.

Well if ever you’d want to try it here goes.


Layer cake:

  • 200g of melted butter
  • 85 g of white chocolate
  • 200g of sugar
  • 200g of flour
  • 4 eggs room temperature
  • 2 tsp of backing powder

pre heat the oven at 175°.

use 2 small cake forms at a radius of 18 cm. Butter them up with some butter and a paper towel.

Add a spoon full of flour. Hit the form gentle on the side and the flower will stick to the butter which makes it easier to take the cake out of the form.

it’s a Normal  4*4 cake or also called Vitorian cake recipe easy to make and taste so good.

melt the butter on the stove on a low fire. when melted put the chocolate in. Stir it from time to time until it’s all liquid. Put aside.

In a bowel mix all the ingredients together until you have a soft and smooth batter.

divide them in the cake forms and let them bake for 20 to 25 minutes. They are done when golden. But you can also check  with a toothpick to see if it is done. Put the toothpick in the middle of the cake. If it comes out clean with no batter sticking to it, the cake is done otherwise give it 5 min more.

put the cakes on a cooling rack.

Clementine curd:

  • 260 g of juice from the clementine
  • zest from 2 clementine
  • 200g of sugar
  • 4 eggs
  • 100 g of butter

in a small pot put the juice, zest and the sugar over low heat. When the sugar is gone add the butter and let it melt.

it most never boil.

add one egg at a time and let it combine together.

Let it cook over low heat just near a simmer, don’t forget to stir until it thickens. It takes about 5 to 10 minutes.

Remove it from the heat. put it in a bowel or a jar and let it cool down in the refrigerated…

it taste so good….. Sophia and I love it on Greek yoghurt.

It can hold for about 3 weeks in the fridge.



200g of mascarpone

100g of iced sugar

and the zest from one lemon

Mix it all together.

Take the cake out of the forms. Put one cake on a plat with a small dot of mascarpone cream between the cake and the plate. It makes the cake stay put and not slide away or fall of or….. On the cake add a layer of mascarpone cream and then clemtine curd. put the other layer of cake on top. Mascarpone cream on the top and even it out.

Now normally I wanted to put some of the cream on the side to. Make it smothe with a knif so it got even and white all around for in the end to put the clemontine curd on top and make it fall down naturalyl. But my little helper thought other vice.. she wanted holes for the easter bunny to hide…so we only add the clementine curd and small easter eggs on top.

well it still taste good and now we have a jar full of clementine curd left which will be perfect to make som easter cookies with.











I don’t know about you but I love a good risotto.

I like it’s creamenes and when ones you have cracked the code it is extremely easy and can make a risotto with about any thing ones you now how to do it.

The secret is butter and parmesan.

I found these delicious green asparagus a couple of days ago. I know it’s not yet the season. Not before April but i was in need of something different then all those winter veggies.

And out came this amazing asparagus, lemon risotto.

Preparing it for dinner I began to get afraid about the kids, so I made pasta in case of “what if”. Well I could have spared me the pain because it was gone before I could say “seconds any one”

  • One bash of green asparagus
  • 1 lemon
  • 1 onion
  • 2 chicken stock cubes or veggie stock
  • 1 litter of water
  • 350 g of arbrio rice
  • Butter
  • Olive oil
  • 1/2 Glass of withe wine dry
  • 100 g  parmesan cheese

Wash the asparagus and snap the root of. The asparagus will snap over where it is fresh and good to eat while the other end is to dry. Cut the heads of and chop the rest in slices. Put aside for later.

Put the chicken broth cubes in hot water. Put a side.

Chop the oignons  finely.

Put a casserole over middle heat and put a spoon of butter and one spoon of olive oil in the pan. Let it melt a little and add the oignons . Let the oignon sweat. Don’t forget to stir.

Add the rice.

Let it all heat up. It must not burn so don’t forget to stir. When the oignons and the rice gets a translucent look you add the wine. Let it evaporate. The alcohol will disappear but will give the rice a nice flavour.

Put half of the chicken stock in the risotto and add the asparagus and turn. Let the rice soak it all the liquid up.

Turn the heat down to a simmer.

When the stock is gone put the rest of the chicken broth in. Don’t forget to turn.

Taste the rice. Is it cooked or to raw?

If the stock is gone and the rice is still not done add some more water from the tab.

When all the liquid is gone add salt and pepper, the grated parmesan cheese and a spoon of butter. It will give the risotto the creamy essence. Stir well and let it rest for 2 min. This is the most important part of the risotto making.

Put the lemon under boiling water and dry it of. With a grater peel the zest of the lemon over the risotto. Turn and it is ready to serve.

With a potato pealer, peel the cheese and you get a beautiful slice of cheese you can decorate your risotto with. Serve the risotto hot from the pot.

Serve it with bread and a salad if you like.

Bon appetite!