Lunch
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Burgers
Who someone says, ‘should we have a burger?’, what do you think of? Going to the nearest KingDonald and buy burgers in Styrofoam or do you think of a homemade meal that will keep you nourished several hours at the same time as it provides a culinary experience. I’m absolutely for the second option. So, either I go for a real restaurant version of a burger or I go to the kitchen to work. Over the years I have gathered inspiration and experiences around making a quality burger. First of all, I don’t eat meat, so the beef part needs some innovation. In my perspective the beef part doesn’t need…
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Asian inspired dish with prawn
As I’m going to Asia in the near future I would like to prepare my taste and digestion system to Asian cooking (not that they have been unaccustomed to Asian food). So during the day I made up a recipe that I’m quite sure has no specific root in one single Asian kitchen, but inspiration is within Asia. Chili I know from Thailand, but not from Myanmar, and on the other side turmeric I have met in Myanmar but not in Thailand. However to me both are Asian spices, so here we go with a mixture of kitchens. 4 cloves of garlic 3 cm ginger 2 sweet chilies 1/2 strong…
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Burgers
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Gravad laks – oregano
Dild er sikkert en udmærket krydderurt, hvis man kan lide den. Til fiskeretter er dild især udbredt, jeg holder meget af fisk, men jeg kan meget hurtigt få for meget af dild. Derfor har jeg begået en opskrift på en dildfri gravad laks. Jeg har benytttet oregano til at krydre med i denne opskrift, men jeg overvejer forsøg med andre krydderurter fx. timian eller rosmarin. 1 lakseside med skind (1,3-1,6 kg) 1 dl groft salt 1 dl sukker 1 dl oregano 2 spsk Whiskey Rens laksen for skel og puds for hinder og fedt omkring bugstykket. Dub laksen tør med køkkenrulle og placer den med skindsiden nedad i et fad.…