Recipes
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Simmering
Simmering is cooking in a watery liquid close to but just below the boiling point of water (lower than 212 [...]
Poaching and sous-vide cooking
Poaching Poaching is the technique of cooking in a liquid, below the boiling point of the liquid. This technique ensures [...]
Steaming versus boiling
Steam is water vapor of around 100 C at atmospheric pressure at sea level. Steam can cook products that are [...]
the versatility of mackerel
The versatility of mackerel is very large. This post summarizes the various avenues to unlock mackerel's many ways to [...]
Latest posts
Sugar cured mackerel
Sugar cured mackerel is prepared in a somewhat similar way as gravad laks. This is the century old tradition in Scandinavia to bury a fresh, gutted salmon with salt, sugary berries and herbs. We [...]
Duck confit
Duck confit is duck meat that you slow-cook in its own fat. But first we apply a dry cure of the meat. The process is age-old as it was one of the ways to [...]
Deep Fried Tofu
Deep fried tofu is a vegetarian, warm dish, that is usually eaten with a dip sauce. It is very rich in proteins, calcium, potassium and iron. Its taste and texture are different from just [...]