Spain en mi casa

We can all be longing for those late nights out in the heat, heating a delicious restaurants and having a glass of cooled white or red wine. Well sometimes its not so hard to create an illusion. At least thats what I did in the weekend along with three of my Spanish classmates. We had decided to cook Paella, but since seafood is pretty expensive and takes longer time to prepare, we sticked with chicken and chorizo sausage. Chicken isn’t exactly plain Spanish, but it goes well with the rice and the sausage. Chorizo on the other hand is basically the essence of Spanish sausage, and it tastes wonderfully.

What you need:

  • A bit of butter for frying
  • 2-4 roughly minced shallots
  • About a 100 grams chorizo in edible pieces (3.5 oz) – add more if you want to!
  • 4 dl parboiled rice (1.7 cups)
  • 6 dl vegetable bouillion (2.5 cups) – I would take 1 cube of bouillon and 6 dl hot water, but it depends on how you make the bouillon.
  • ½ tsp saffron (or just as theres a little bit sprinkled over the dish – you can exchange it with paprika if you want, since saffron is terribly expensive)
  • Salt and pepper
  • 300 grams of chopped chicken (10.5 oz)
  • 2 red peppers, nicely chopped
  • 200 gram defrosted peas (7 oz)
  • Feta or another white cheese
  • 1-2 lemons

Heat up a big (almost enormous) pan by melting some butter without burning it. Start by grilling the chicken and then putting it aside in a bowl. Then you sauté the onions together with the chorizo for about 2 minutes. Add the rice and sauté for another minute or so. Then add the bouillon along with saffron (or paprika), pepper, and salt. Boil the dish for 10-15 minutes. Then add the chicken, pepper fruit, and peas and let it boil for another 5 minutes at low heat. Turn it over once in a while. Add the feta and taste to see if the rice is cooked. End by placing slices of lemon on top of it.


Serve with a glass of red wine – I would prefer a wine with a sweet touch as it goes well with the spiced paella.


Post by Nicoline

Eggs for a good morning

Yesterday I read this article about how a lot of women – single and married – don’t know how to make a simple scrambled egg. That is a total disaster to me. Eggs are one of the easiest things to make as soon as you get a hold of it. 

What you need for about 3 people:

  • 5 normal size eggs
  • Preferably milk – this is only if you’re on a saving plan or if you want to have a creamier and softer result. 
  • Preferably meat and vegetables 
    – I love smoked salmon or small pieces of cooked ham
    – Of vegetables I would use red pepper, green onion and maybe spinach, but you can use whatever you want. 
  • Spices – salt and pepper, maybe paprika (adding paprika makes the egg look dirty, so if you want it to have that egg white/yellow color, don’t add paprika). 

You start by heating up a pan with a bit of fat – I would use a nonstick oil spray, but you can use butter as well – just be careful so it won’t burn. Also DO NOT use olive oil as it doesn’t go well with high temperatures on a pan. 

While heating the pan get a bowl ready and crack the eggs into the bowl – NOT the pan. Cracking them on the pan will make them fry rather than cook. Whisk the egg together in the bowl and add your spices – only add salt if you’re not adding meat, as it will add plenty of salt.  When whisking the spices into the bowl – add sliced meat and vegetables. I prefer small pieces, so it will be mouth fit rather than having to cut out the pieces on the plate. 

When you’ve mixed all ingredients, pour the mixture onto the pan and let it heat for just a little while. Start by scrambling the eggs, but stop as soon as it starts taking form. Now you need to fold it rather than scrambling, as it keeps the egg fluffy and delicious. 

Finish result: 
For me it was along with bread with cheese and grapes (strange mix, but its actually quite good, if you don’t want bacon or sausage). 


Spicy Curry Wok with Chicken

Folks! Here comes a delicious and spicy recipe on Chicken Wok with a lot vegetables. Tastes really good and is full of vitamins.
Ingrediens (4 persons):

  • 2 chilis (depends on how strong you like your food – I think two is perfect)
  • 3 tablespoons curry powder
  • 3 dl sunflower oil (1.27 cups)
  • 250 g chicken (8.8 oz)
  • A handful carrots
  • 5 big bouquets of broccoli
  • 5 big bouquets of cauliflower
  • 1 can coconut milk (1.5 cups)
  • 2.5 dl cream (1 cup)
  • 1 red pepper
  • Handful water chesnuts
  • A tiny squeeze Lemon
  • About 250 g Rice (preferably coarsed) (8.8 oz)

Boil the rice after the reference on the packet. Slice chicken and vegetables in pieces, and pour boiling water over the vegetables (except the water chesnuts and the pepper) that you place in a sieve, so the vegetables won’t get too soft. Slice chili in small pieces. Heat up oil and add chili, salt, pepper and two tablespoons curry in a wok-pot. When it sizzles add the chicken and fry it until it’s well-done and not raw inside anymore – We don’t want anyone to get sick, do we? 😉 ! When the chicken is done, put it on a clean plate. Next, you fry the vegetables in the pot, and add 1 tablespoon curry and a little salt. Add coconut Milk and cream and let it boil slowly at low temperature. At last – add the pepper, the water chesnuts and a little lemon. Rice should be ready now and dinner is done. Well done, food is ready!

Post by Vibe

2014 – New Years resolution

First of all – Happy New Years everyone! Cant believe that we’ve turned the page to another year (I feel like it surprises me every time). As you probably know, it is almost a must to make resolutions for the new year, and I have to admit that I am one of the people, who follow this must. Therefor I have made two resolutions – 1: Be happy and cook your way through a bunch of recipes without worrying about dieting. 2: We must post at least 5 recipes every month. 
So whats the problem, I tell myself? This sounds easier than any other resolutions I’ve had in the past years. Hopefully there will be no problem, because (come on Nicole) this really is pretty simple.  

The resolution was made only yesterday, when I found myself craving French food after watching the movie Julie & Julia, and I have to say that I felt sort of guilty seeing how Julie made her way through 524 French recipes in only 365 days. If she can do it, I should be able to as well…. someday. Right now I’m only 17 (turning 18 in less than 4 weeks YAY) and I should probably focus much more on life than cooking. But don’t worry, I won’t 😉 Get ready to see plenty of wonderful recipes on the site soon! 

Much love
– Nicoline

Healthier Vanilla biscuits

Christmas is near! – So we have to be prepared! 

All the sweets which we know that follow this cheerful time, can all too soon stick to your ribs. But in the following time we will come with examples on healthier recipes that can reduce the hug sugar-and fat intake and replace it with some – still delicious- sweets which you can enjoy with better conscience.

The first recipe comes here. It’s a fantastic version of sweet biscuits flavored with vanilla- but not as sinful as normally while the sugar is replaced by nectar.


What you’ll need:

100 g almonds (3,5 oz)

100 g soft butter (3,4 oz)

2 tablespoons finely ground coconut (coconut flour)

4 tablespoons nectar

2 tablespoons vanilla sugar 

½ tsk granular salt

About 3 dl spelt flour (5.5 oz)

Turn on the oven at 130o Celsius (265o Fahrenheit). Blend the almonds almost fin, depending on how much bit you’ll like. Mix almond flour and the reminding ingredients together except the spelt flour. Knead the dough with the spelt flour on the table and roll it out in long sausages with your finger (you can use a traditional meat grinder attachment if you own one). Slice proper length and fold small circles and place them on a baking sheet with baking paper.  Bake the biscuits in around 20 minutes until they are golden. Cool down and they are ready to enjoy!

This is a great alternative. Personal, I think, this vanilla biscuits taste better than the traditionally.

I will be posting other delicious and healthy Christmas sweets in the following time so make sure to step by soon again! Until next – Believe in all possibilities. the best is yet to come.

Post by Vibe

Salmon on creamcooked leeks and a sauce of apple/horse radish

Dear foodlovers,
I am so sorry that we haven’t had time to post in the past month or so. But as I promised earlier on, I was gonna give you the full course recipe for my dinner party. The last course missing is also the main course, so here we go. I decided to make a sort of comfort plate of fish and spinach pasta. It turned out great and everyone loved it.

What you need:

  • Lemon juice
  • Parsley
  • 1 red onion
  • 2 dl heavy cream (0.9 cups)
  • Salt and pepper
  • 2-3 leeks
  • 2 apples
  • Oil or butter for frying
  • 1 dl chicken stock (possibly water and bouillon cube) (0.45 cup)
  • Freshly scraped horse radish
  • 4 pieces of salmon – you decide the size, but I would say approximately 600 grams/21.2 oz

Fish preparations:
Spice the pieces of fish with salt and pepper and fry them in half oil/half butter on the skin side for 5-7 minutes. Then fry them shortly on the other side. If unsure that its finished, maybe cut up one piece to make sure.

Creamcooked leeks with a sauce of apples and horse radish:
Cut the leeks into pieces and blanch them for one minute in lightly salted water. Peel the onion and apples, cut them into pieces and fry them in a bit of oil for two minutes. The cream and chicken stock is then poured over and the leeks are put down in the sauce. Spice it up with horse radish, lemon juice as well as salt and pepper.

Sprinkle a bit of parsley over the finished result and serve with pasta of any kind – I used spinach pasta.


Thats it for now, but we have a great snack and NY food pictures coming up 🙂
Until next time – enjoy November as its not there much longer (YAY christmas!!!!)

Modern Apple Pie with Cinnamon Ice Cream

First of all I would like to apologize for not posting for a while. We have both been so busy that we almost forgot about it all. But theres no need for worry! We’re back and everything is great. I think that I promised to post the three course dinner recipe that I talked about last time.. Normally I would be posting the main course now, since we had the appetizer last week……………BUT you’ve waited so long that you deserve a dessert! So here we go.

I’ve always been the biggest fan of apples, and to be more specific: Apple pies. I cant think of anything better than that. So for my dinner party a couple of weeks ago, I wanted to make an apple pie with a twist. Therefore I found this AMAZING recipe served with homemade Cinnamon Ice Cream. That is why, you need to go to your kitchen right now and start following this recipe.

Recipe for 4 persons
What you need:

Cinnamon Ice Cream

  • 30 g pasturized egg yolks (1 oz)
  • 40 g sugar (1.4 oz)
  • 2 dl heavy cream (0.85 cups)
  • About 2 tsp. cinnamon

Apple Pie

  • 1/2 vanilla pod
  • 75 g sugar (2.65 oz)
  • 50 g flour (1.75 oz)
  • 1/2 tsp cinnamon
  • 1 large egg
  • 50 g butter (1.75 oz)
  • 1 big apple
  • Oil to spray the forms

Caramel fantasies

  • 75 g icing sugar (2.65 oz)
  • 5-7 unsalted pistachio nuts

Cinnamon Ice Cream:
Start by whipping egg yolk and sugar together to form a thick egg schnapps – be sure that its not to thin, because then it wont blend well with the other ingredients. Now whip the heavy cream to light foam and turn those two thing together carefully – DO NOT mix or stir!! When done, find your ice cream forms – They need to be around 4 cm (1.6 inches) high and wide. Fill only a little and then sprinkle with cinnamon – Continue to do so with every form until you’ve used the entire mix. Finish with cinnamon sprinkles on top of them all as well. But them in the freezer for at least 3 hours and preferably more.
I dont have all those fancy things at home such as forms, so I used small plastic cups. When you need to get the ice cream out, boil some water, put the cup in (making sure the water wont touch the ice) for a couple of second and then whip it out on a cutting board.

Apple Pies:
Cut the vanilla pod in two halves the long way down and scrape out the grains with a tiny knife. Mash them with a bit of sugar, so that they separate easily. Mix together vanilla, sugar, flour and cinnamon. Whip the egg in and mix it well. Add melted (and properly cool) butter and whip so that the batter is homogenous. Peel the apple and cut it in tiny squares – Then mix it with the other ingredients. Fill the batter in small muffin forms. Be sure not to overfill them – bake an extra if theres too much, because that you wont regret.

Bake them at 180° Celsius (355° F) until they’re golden – about 20 minutes.

Caramel fantasies:
Start by chopping the pistachio nuts. Melt the icing sugar into golden caramel. This is really, really hard – make sure to keep stirring, so it wont burn. When its done, take out a baking sheet and drawn caramel ornaments on it. Now dont make them too thick or too thin – they easily break. Draw around six, so that you have enough if it goes wrong. Sprinkle them with nuts as soon as you made one or the caramel might harden.

Okay so that was it 🙂 Its a very long recipe and it might sound hard, but it really is simple and doesn’t take much time. Its incredibly delicious and looks like it too.


Until next time… Don’t give up, because we know you can do it!

Post by Nicoline

Hokkaido Pumpkin Soup

As of yesterday we officially started our “Dinner at…” with seven of our friends. Inspired by the Danish television show by the same name, we decided that each one of us has to host once and cook a three course dinner for us all. I was the first one to host, but thankfully I had the help from my cooking (and blogging) partner! Cause wow – it takes a lot of time to cook for nine people. Still the question of how the menu should sound, was the worst. I decided to go with the theme: THE BEST OF THE SEASON.

First of we were going to have a glass of sweet champagne and some homemade salted almonds. As our appetizer, I decided to serve a fresh and creamy hokkaido pumpkin soup with roasted pumpkin seeds and cayenne pepper. This is also what I will be blogging about today – all the other recipes, you will get in the following days.

As the main course we had roasted salmon on a base of spinach pasta, cream cooked leeks and with a sauce made of apple, horseradish and lemon.

For dessert I served small apple cakes with homemade cinnamon ice cream and caramel ornaments.

So lets go back to the soup. Of course pumpkin was kinda obvious, when talking about the vegetables of the season – I mean it’s almost October and Halloween. I love soups – dont get me wrong, but a lot of times I think they look messy and just not classic and beautiful. So this time I just wanted the colors to explode and collide at the same time.

Soup for 10 persons
What you need:

  • 1 1/2 kg Hokkaido pumpkin (3.3 lbs)
  • 800 g of chopped onion (28.2 oz)
  • 3 cloves of garlic
  • 1 dl of olive oil for sautéing (0.42 cups)
  • 1 liter water (0.25 gallons)
  • 1/2 liter Greek Yoghurt (0.13 gallons)
  • Salt and pepper
  • Sugar
  • Lemon juice


Sauté the onions and garlic for 15 minutes with salt and pepper. Let them get golden and caramelized.

Cut the pumpkin into tiny pieces. Mix it with the onions and sauté for about 5 minutes. Add the water and let it boil until the pumpkin pieces are tender. Then blend for a smooth consistency. Season with salt, pepper, lemon juice and maybe sugar.

The seeds:

Take the seeds out of the pumpkin. Turn them in olive oil and salt – maybe paprika if you like it spicy. Bake them in a preheated oven at 200°C ( 395°F). The seeds will pop when done and golden. Let them cool and keep them covered.

Heat the soup – sprinkle with seeds and serve fresh!

I will be posting the other courses soon!Until next time – have fun!

Post by Nicoline

Danish “Flødeboller”

This danish ”flødeboller” as we call them here in Denmark, are just so delicious. If you translate it directly it’s “Cream balls”. If you never have tasted them, you must do – soon! It’s a little “ball”, with a bottom which you spray this suckercream on, and then cover them with chocolate! It’s just great, and they are funny to create!

foto 2

I got the inspiration from yesterday, while seeing this television show called ”The big baking fight”, where the competitors are challenged to make this tasty flødeboller. It looks so good, and then I thought that I must try it, too. So today I went to the kitchen and pitch in!

I chose to make hazelnut macaroons as bottoms because it tastes lovely and there’s bite in it, but if you like, you can use marzipan or a regular biscuits instead.

For the hazelnut macaroons you will need:

  • 200 g Hazelnuts (7 oz)
  • 200 g sugar (7 oz)
  • 100 g egg white (3,5 oz)

Preheat the oven at 180 C (350 F) . Blend hazelnuts and sucker together until it’s fine-ground. Add the egg white and stir. Put the blend into a icing back and squire it out in suitable rounds. Bag the bottom in the oven in about 15 minutes until they are golden. Cool down.


Now it’s Cream-time (psst, actually theirs no cream in!) Here you will need:

  • ½ dl Water ( 0.2 cup)
  • 150 g sugar ( 5.3 oz)
  • 80 g glucose syrup (2.8 oz)
  • 100 g egg white ( 3.5 oz)
  • 2 table sp. sugar

Start to measure Sugar, water and glucose syrup in a caseroll. Head it up until it reachs 117 decrease C. While waiting for the mass to boil, stir egg white and 2 tablespoons sugar together until it’s all stiff. When the sugar mass has the right temperature, you have to cool it down before you slowly tip it into the egg white while whipping. Whip it 5-10 minutes. Now put the mass in an icing bag and squirt it out in suitable tops on the cold bottoms. Let the “balls” rest in about 2 hours until the foam doesn’t stick to your finger while touching it.



  • 300 g dark Chocolate (70-80 %) (10.5 oz)

Temperat the chocolate and cover the creamballs. There’s many ways to do this. 1) Dip them. 2) Bake the balls (without chocolate in 10 minut, 175 C), and then gently brush the chocolate on. 3) Put a cream ball on a grating and tip the chocolate over – that what I did, and it pretty simple and the result is good, because it’s easy to cover all of the foam and the bottom.
When the chocolate is still war, sprinkle e.v.t with hacked nuts, freeze-dry raspberries, coffee or whatever you feel for.

They only get’s better if you let them rest in a couple of hours! Injoy

Post by Vibe