My son Martin is a huge fajitas fan, and through the years we have made fajitas on a regular basis. Not only is it delicious, but also very healthy! Lots of vegetables and chicken, and for the low-carbers, just elminate the tortilla.
I have made this dish so many times, and every time I have the same reaction; how can something so good and delicious be so easy to make. It takes appr 5 minutes to assemble, and for the rest it cooks it self in the oven. When serving this to guests, I leave the paperbag on the plate, so that each and every one can have the pleasure of opening the package, and get that first aroma straight up their nose 🙂
This is another one of my sons favorite dishes, and it is a great healthy weeknight dinner. It is very important to serve this with a good tzatziki!
When you want a quick and easy everyday dinner, recipes like this are great. Ok, it does take a long time in the oven, but the prep work goes very fast!
This is a fast and simple fish soup with a little bit of heat, and tastes delcious!!
My favorite soup!
In this recipe the salmon goes middle eastern style, as both the spice sumac and tahini is sued. Tahini, or sesame paste, is a very typical middle eastern ingredient.
This recipe originated in the 1960s when tourism really took off in Corfu, and has a very retro-feel about it. It’s extremely moreish too. The combination of ouzo, a well-flavoured tomato sauce and some feta served with some preferably barbecued prawns is irresistible. A good Friday night dish….
This recipe may seem a little labour intensive, but it is actually relatively easy to make, even on a weekday. The puree is made in no time, and the pancetta bakes in the oven while you sear the scallops.
Lamb shanks is my favorite piece of lamb, and this recipe is inspired by Jamie Oliver, and his recipe from the cookbook “The Naked Chef”.
This is a very easy and quick cod dish, and the lovely mild sauce wtih a hint of cream, goes very well with this lean white fish.
Ok, yes, I am a bit panna cotta crazy. This is a panna cotta recipe that serves as a starter. And I have to say, if you ever want a recipe for a starter that can be made well in advance, this is the recipe for that. And it even has a certain wow-factor, in my humble opinion.
Soups are part of the autumn. This is the recipe for you that do not go out in the forest to pick the mushrooms, but has to rely on whats on offer in the supermarket. In this recipe we have used the brown mushrooms, which gives the soups it characteristic color. Some would maybe say that white mushrooms would give a more “attractive” color, but flavor rules!
Today we are making soup, Napels style. It may look a bit boring, but I can assure you, this is an absolutely heavenly tomato soup, all velvety and rich in flavor. The secret is to oven roast the tomatoes first.
“Diable” is the French word for “devil”, and when this word is used in connection with food, that usually means Dijon mustard is involved.
This is a good weekday dish, as it is relatively fast to make, and tastes excellent. I usually make it with whole grain mustard, because I like how the grains kind of “decorates” the sauce.