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.



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.



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!


Endives whit clementines.

Endives has been one of the salads that has taken me some time to get used to. A little bit like rocket salad.

But my taste buds has changed a bit. Luckily I might add.

When I was little my mom used to plant them her self. They had a big iron pot, with a big paper cone on and it was placed next to the attic. Placed in a black corner and always around Christmas. It was always when it was winter so I only looked on the practical thing that nobody had to go out in the cold to the barn to fetch them. Especially when I was afraid of the spiders and buggi  man who lived there. I remember that she made a really good salad with apples from the garden, endive and  walnuts. Only problem was that at the time I did not like it one bit. But with the years I have changed.

Often in the French cuisine is there some guide line or advises f.exampel always beer in the batter of the pancakes to make them lighter, you serve a cheese per person on a cheese platter after dinner, always serve the oldest lady in the party first and then you go down the rank and then you do the same with the men. oh and most importent the wine should be tasted not only drinking it etc.

There are so many things and small funny rules. I some times forget every thing about them and get the eye’s from my housebound or a cough from him when I forget and put my elbows on the table. Some of them can be rather funny, its like an eduction for young ladies in the old times of how to entertain a party, cook and behave, and sometimes it can be rather handy when you are out among others so you do not steep on some toes. sometimes though I make my small revolution…. but sssssh don’t sell me out.

Maybe it is just me that are in an old fashion French family. But I like it. It newer goes out of style.

The endives also has a rule. To tone down the bitter taste you often associate it with oranges. So 3 days ago preparing the endive I reckon that I forgot to buy oranges. But I had clementines.  And it was rather good.  Had to make it again the day after and today also because it was so god.

Endives with clementines.

3 endives

2 clementines

Parmesan cheese

10-15 blue berrys

pecan nuts or wall nuts

2 table spoones of old Dijon mustard

2-3 table spoones of olive oil

Salt and pepper

Chop the endives roughly into pieces.

Take the peel of the clementines and with a small knife take the rest of the withe threats of them and separate the boats.

They get more tasty that way. It takes a little bit longer but all worth while.

Add them in a bowl with the endives. Sprinkle the nuts and the blue berries over. Take a potator peeled and peal slices of parmesan  from the cheese. Mix the olive oil with the mustard, salt and pepper. Mix it all together. Can be served as a salad just like it is with some bread or as a side dish. Either way it is on my top 10 list.

Bon appetite.