Russian marinated mushrooms (perfect for the appetizer)

This is something very simple that I always have in my closet when I receive people unexpectedly at my house. I serve them either just like that or with a little cream cheese with herbs on it as a quick appetizer, which changes from peanuts and savory appetizer cakes which are so unhealthy.

Picture found on google image (waiting my new phone for pictures)

Ingredients for a jar:

  • 1 kilo of small button mushrooms
  • 40 cl of wine vinegar
  • 20 cl of water
  • 6 cloves (or 10 juniper seeds)
  • 10 black peppercorns
  • 2 bay leaves
  • 3 sugar cubes
  • oil
  • salt


  1. Cut off the earthy stems of the mushrooms and wash them with vinegar water.
  2. Cook them in a pot of cold water for 5 minutes on low heat after boiling. Drain and let cool completely.
  3. Prepare the marinade with the vinegar, water, sugar, salt, bay leaf, pepper and cloves (which can be replaced to taste with 10 juniper seeds).
  4. Bring to a boil and simmer over low heat, covered, for about fifteen minutes.
  5. Let cool.
  6. Pack the mushrooms in a glass jar. Cover with marinade. Pour a layer of oil on the surface, for good conservation.
  7. Close carefully and store in a dry, dark and cool place.
  8. Wait 2 weeks before tasting.

приятного аппетита! pronnonced : “priyatnogo appetita!” witch means: “Have a good meal!”

Bun Cha : Vietnamese Meatball.

To pass the time I signed up for an online cooking class given by a friend of mine and today we made a Vietnamese dish. A Bun Cha (I don’t know how to pronounce it ^^’ ) are meatballs served with rice noodles, some small vegetables and a spicy sweet and sour sauce.

It is not my picture it is one of hers

It was really very, very good!

To achieve them, Let’s go!



  • 300 g / 10 oz of ground / ground pork (chicken or turkey)
  • 1 tablespoon of fish sauce (nuoc man sauce), 2 teaspoons of white sugar
  • 1/3 cup finely chopped green onions
  • 1 minced garlic clove
  • 1 pinch of white pepper, salt,
  • 1.5 tablespoon of oil for cooking


  • 3 tablespoons of white sugar,
  • 3 tablespoons of fish sauce,
  • 2 tablespoons of rice wine vinegar,
  • 2 tablespoons of lime juice, 1/3 cup (85 ml) of water, 1 bird’s eye chili, seeded and finely chopped (adjust to taste or use another chili),
  • 3 garlic cloves, finely chopped

Per serving: Provide 100 g of dried rice vermicelli noodles, a large handful of bean sprouts, a few lettuce leaves, folded or grated, julienned carrots and white radish (daikon), Handful of coriander / coriander sprigs, mint , sliced red pepper.


  1. MEATBALLS: Combine all ingredients except oil until blended. Shape into 6 mini hamburger patties.
  2. Heat the oil over medium-high heat. Bake the patties for 2.5 minutes or until golden brown. Turn, cook 2 min then remove.


  • Place the noodles in a bowl. Garnish with a handful of bean sprouts, cut lettuce, carrots and radishes, top with meatballs, garnish with cilantro and mint.
  • Pour in a generous amount of the sauce (it’s supposed to be like a soup broth).

Eat and be happy guys !

Draniki: Russian-style potato pancake

Last Friday I was doing a film session with a friend. Since I separated from my boyfriend, I felt so alone in this apartment, added to the masks that even outside, in the middle of passers-by, I feel isolated, I felt like I was going crazy (more than usual I mean). It made me feel so good to see her. We spent the whole weekend watching horror films, films that will be useful for a future article!

To satiate us during our marathon, I made us a recipe from my grandmother: Draniki, potato pancakes that are served with sour cream in Eastern European countries.


  • 500 gr of peeled potatoes
  • 2 eggs
  • 2 tbsp of flour
  • 2 cloves garlic


  1. Peel the potatoes and grate them.
  2. Crush the garlic in the garlic press and add it to the mixture with the eggs and mix well.
  3. Add the flour, mix again
  4. In a frying pan with very hot oil, place a spoonful of potatoes, flatten into very flat patties. Turn occasionally until both sides are golden brown.
  5. Place the ready pancakes on a plate covered with absorbent paper. Eat hot to enjoy the crispness. Simply serve them with sour cream.

Good tasting !

Take care of yourself and your loved ones and see you soon!

Recipe for TV tray: Mini kebab-style skewer, Greek candied potatoes and guacamole!

Jeg elsker dig så meget

I know I haven’t been very active this week but when I got home I was a bit busy and then I have my big sister at home so I eased my foot to take advantage of her.
To catch up with me, I’ll share with you something to make a TV set to unwind with family or friends in front of a good movie like we will do this friday!

If there is one dish that I discovered in France, although it is not French, it is Kebab.
We have them here too, in Denmark, but they are rare if you don’t live in Copenhagen.

As a college student, they had become my staple when I went out with friends (don’t worry Pizza, you’ll always be my favorite!). To revisit it a bit, I will present it in a mini skewer.
I don’t know where this dish comes from but in France, they call it a Greek so I imagine that this dish is from Greece or Turkey, hence my idea to accompany it all with candied potatoes Greek style.

Finally as a bonus, I accompany the whole thing with a little guacamole, because why not! (it’s mostly my sister’s favorite dish).

To make a Kebab, you will need Lebanese pancakes or pita bread that you can find in stores or else make them yourself:

For 3 or 4 Lebanese pancakes, you will need:

  • 180g flour
  • 150g Greek yogurt
  • a pinch of salt

To achieve them:

  1. Mix all the ingredients until you get a smooth paste.
  2. Leave on for 30 min
  3. Separate the pasta into 3 or 4 balls of the same size.
  4. Flatten them into a pancake with a bottle or a rolling pin
  5. Then cook them for a few seconds in a lightly oiled pan. (be careful, it burns fast!)

The Kebabs are seasoned with several sauces of your choice, Ketchup, Mayonnaise, Algerian Sauce … To avoid taking too many calories personally I make a sauce based on yogurt and herbs called white sauce in France but white sauce can also designate another sauce in French cuisine.

The white sauce consists of:

  • Greek yogurt
  • a knife tip of mustard
  • a bunch of grass (here chives but we could add parsley and / or mint …)
  • juice of half a lemon

We mix everything and keep in the fridge.

For 3 or 4 kebabs we need:

  • some lettuce salad leaves
  • a tomato
  • an onion
  • 2 chicken breast
  • 4 tablespoon of curry
  • 4 tablespoon of paprika
  • 2 teaspoon ground ginger
  • 6 tablespoon of oil
  • and our famous Lebanese pancakes or pita bread.
  1. Cut the chicken into thin slices and marinate it in 4 tablespoons of oil and the spices
  2. Cut the tomato and onion into cubes
  3. We peel the salad
  4. We heat a pan with 2 tablespoons of olive oil
  5. Then we brown the chicken

To make a classic Kebab, just take a pancake or a bread, place some salad leaf, chicken, some diced tomato and onion and finally pour a tablespoon of sauce on top.

For a TV set and to keep my hands off less, I made small skewers, with toothpicks.

To do so, I pricked a small piece of onion, then a piece of salad leaf, a diced tomato, a square of Lebanese pancake and a piece of onion so that everything fits well on the skewer.
Finally I put 5 per bowl in which I had poured a tablespoon of sauce beforehand.

Normally we accompany Kebab with French fries but for a little originality, I suggest a Greek variant.

Greek-style candied potatoes.


  1. 4 or 5 potatoes
  2. 750 cl of chicken broth
  3. 4 or 5 cloves of garlic
  4. 4 or 5 tablespoons of olive oil
  5. 5 or 6 tablespoon of oregano.
  6. Salt and pepper

Production :

  1. We cut the potatoes the way you want (fried or a quarter)
  2. In a dish we place the potatoes, we pour the oil, the chicken stock, the pressed garlic and the oregano.
  3. We put the dish in the oven for 20 minutes at 200 ° c
  4. We mix the potatoes and put them back in the oven for 20 minutes.
  5. Finally we put the potatoes on a baking sheet covered with baking paper and they are finished in the oven for 25 to 30 minutes.

To taste them, you can use the rest of the white sauce to dip them in or the guacamole recipe that follows.

For the guacamole we need:

  • 2 avocados
  • 1 onion
  • 1 lime juice
  • Some coriander leaf.
  • Salt and pepper

To achieve it:

  1. Mix the avocado with the lime juice and the coriander leaves
  2. Cut the onion into small pieces and mix everything together.

I wish you a good appetite and a good movie! 😉

Easy cooking with Nilsa: Pølse or Danish Hot dog!

Here in Denmark we have our own version of the Hotdog, which we call pølse, the same name as the sausage we use to make them. As in the USA, they are found in every street corner and are eaten during sporting events and festivals.

Under the current conditions dad was a bit lacking in all the celebrations that punctuate a normal summer so I started to make them. Being a typical dish from here I said to myself that you might be interested in having the recipe.

For the base, like a classic hotdog, the pølse consists of a lightly toasted bun, a sausage and ketchup or mustard. Where it differs is that we add a sweet and salty sauce on top. Here are the ingredients:

  • 3 tbls of mayonnaise
  • 1 tbls of fresh cream
  • 1 tbls of capers
  • 1 tbls of carrots
  • 1 tbls of pickles
  • 1 tbls of chives
  • 1 tbls of tarragon or dill
  • 1 tbls of chopped shallot
  • 1 tbls of lemon juice
  • 1 teaspoon of mustard
  • 1 tbls of peeled green apple
  • 1 tbls of plain yogurt
  • 1 pinch of turmeric (for color)
  • Salt, pepper and a pinch of sugar


Cut all the ingredients into very small cubes, chop the herbs and mix all the ingredients.

Pour the sauce over your hot dog and Tadah!

Nyd dit måltid! (“Enjoy your meal” in Danish)

Tacos with pork, apple juice, pepper and beer.

Last Wednesday I had my aunt and some friends at home. We had a movie night where we watched “From Dusk till Dawn” by Robert Rodriguez and “the Hatefull Eight” by Quentin Tarantino. For the occasion I thought to myself that a good dish from Mexico would be in style for this evening, so I went for Tacos but with a little bit of originality.

Ingredients (for 6 people)

For the meat:
• 1 kg of pork loin
• 2 cloves garlic
• 7.5 cl of cider vinegar
• 10 cl of apple juice
• 20 cl of beer
• 4 Limes
• 2 tsp. peanut oil
• 1/2 tsp. chilli or a whole fresh chili if you’re not a gringo!
• 2 tsp. ketchup
• 1 C. teaspoon salt

For the guacamole:
• 2 Avocados
• 1 Lime
• 1/2 bunch of coriander
• 1 New onion
• Salt

For garnish :
• 12 special taco corn cakes
• 100 g grated cheddar cheese
• 4 tbsp. fried onion soups


  1. Start this taco recipe by preparing the meat. Cut the pork into cubes. Heat some oil in a casserole dish and brown the meat on all sides. Add the peeled and chopped garlic, deglaze with the vinegar. Scrape the bottom of the casserole dish to loosen the cooking juices. Pour in the apple juice and beer. Add the juice of the limes, chilli, ketchup, salt.
  2. Cover and cook for 2 hours over very low heat. When the meat is cooked, shred it with a fork. Mix it with a little sauce. Book.
  3. Guacamole: open then pit the avocados. Scoop out the flesh with a spoon. Mash it with a fork. Add the lime juice, finely chopped onion and half the chopped cilantro, salt and mix.
  4. Fold the patties in half, garnish them with meat and cheese. Add a little guacamole, sprinkle with fried onions and chopped cilantro. Serve immediately.

The best Bagels of your life!

Tuesday I saw my ex boyfriend again. I don’t know if it was a good idea, but we had a lot of fun so well, we’ll see what happens …
In short, we had a picnic. For this occasion I had made Bagels and I must say that for an improvisation, I did pretty well. Do you want the recipe ?
Well let’s go for the best Bagels of your life!

What? Me, exaggerating? never ! It’s not my type.
Well, maybe I’m not very objective, so I’ll let you judge on the spot.

For 8 soft and golden bagels (I have planned the rest for my breakfasts):

Ingredients :

  • 200 ml of hot water
  • 1 sachet of instant yeast
  • 1/2 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 whole egg
  • 1 egg yolk
  • 30 ml of vegetable oil
  • 60 ml of honey
  • 600g of flour
  • 250 ml of water + 60 ml of malted barley syrup or honey
  • Sesame seeds.

Preparation :

  1. In a large bowl, combine the water with the yeast, sugar and salt until dissolved.
  2. Add the egg, egg yolk, oil and honey. Mix well.
  3. Gradually add flour to form a dough while stirring constantly. Knead for about ten minutes and add a little more flour if you see that the dough sticks.
  4. Cover for 15 minutes.
  5. Bring out the air by lightly kneading the dough by hand and divide into 8 equal pieces. Shape each piece into a ring.
  6. Cover with a clean towel and leave for a good 30 minutes.
  7. Preheat the oven to 230 ° C.
  8. Boil 1 cup of water with 1/4 cup of malted barley syrup or honey.
  9. Boil each bagel for 30 seconds in the mixture. Remove excess water and cover with sesame seeds.
  10. Bake for 25 minutes until golden brown.

A little idea for a simple garnish:

In a bowl, mix 8 large tablespoon of cream cheese, with 4 teaspoons of curry, 2 teaspoons of strong mustard and 4 teaspoons of honey.
Spread your bagels with your preparation;
Add slices of roast chicken or pan-fried cutlets and avocado slices!


Hazelnut chocolate spread!

Last Saturday I finished Daddy’s Nutella jar and sunday morning I slept … so when I woke up, the stores were closed.
When Dad doesn’t have his Nutella at the time of his 4 pm hunger, he behaves like a grimlin who would have eaten after midnight!
No choice, I need a substitute remedy!

The recipe for hazelnut chocolate spread!

Certified organic recipe without palm oil.


310g hazelnuts
100g of muscovado sugar (it is an unrefined sugar with a particular taste. Otherwise use brown sugar)
150g of minimum 32% cocoa milk chocolate.
20g powdered milk
120g icing sugar
10g unsweetened cocoa
8g of toasted hazelnut oil
1 pinch of salt.

The quantities are precise, I suggest that you respect them for a perfect result.


Step 1: The praline

Roast the hazelnuts for 20min at 160 ° Celsius, remove the hazelnut skins by kneading them in a tea towel, to avoid an unpleasant bitter taste.
Make a dry caramel with muscovado sugar. Let it cool on a marble or silicone sheet. Break it into small pieces.
Mix it with 140g of hazelnuts until you get a liquefied paste. Do it in several times if necessary, it is necessary to prevent the preparation from heating up.

Stage 2: The Gianduja

Mix 170g of hazelnut with icing sugar.
Melt your chocolate in a bain-marie or in the microwave,
to mix everything.
Finally add the cocoa, powdered milk and hazelnut oil and stir in the praline.

Mixing everything together the dough will heat up and look liquid to you, but as it cools it will thicken.
Add a pinch of fleur de sel to enhance all the aromas.

Sugar + salt + fat = culinary ecstasy.

Enjoy your meal!


Saturday afternoon at the Deaf Club, there was a meal organized by the association. Personally, with the help of my little brother, we made the desserts. Since there were so many things to eat, I wanted to make something light, so our choice fell on verrines.

Ingrédient for 10 verrines :

For the praline :

• 140g of powdered sugar
• 1 tablespoon of water
• 300g of shelled hazelnuts
• 150g hulled almonds

For the hazelnut cream :

• 1 egg yolk
• 20g of cornstarch
• 50cl of skimmed milk
• 200g of butter
• 100g of organic hazelnut paste
• 300g of praline

For the choux pastry :

• 75g of milk
• 75g of water
• 1 teaspoon caster sugar
• 1 pinch of salt
• 50g of butter
• 75g of flour
• 2 whole eggs + 1 yolk

Preparation :

Prepare the praline : Heat the sugar with the water in a saucepan over medium heat until a very brown caramel is obtained (be careful not to burn). Stir in the hazelnuts and almonds. Pour the praline over a sheet of silicone or parchment paper, then allow to cool. Then mix in a robot with a cutter blade. When the praline is in powder, take 1 tablespoon for decoration, then continue to mix until the mixture is creamy.

Prepare the hazelnut cream : Mix the egg yolk and starch in a bowl. Bring the milk to a boil, then pour it over the beaten egg. Mix and return to the pan. Cook for 5 minutes over very low heat, until the cream thickens. Stir in butter, hazelnut paste and praline. Mix and let stand overnight in the fridge.

Prepare the choux pastry : Combine the milk, water, sugar, salt and diced butter in a saucepan. Heat over high heat. Remove the pan from the heat at the first boil. Add the flour all at once and mix with a spatula until you have a ball of dough. Return the pan to low heat and stir vigorously for 1 minute to dry the excess water. Remove from the heat and incorporate the eggs one by one. The dough should be elastic.
Preheat the oven at 220 ° C. Transfer the dough to a pastry bag. Place the cabbage on a baking sheet lined with parchment paper. Mix the egg yolk with 1/2 teaspoon of water. Brush the egg yolks with a brush and sprinkle them with sugar. Bake for 10 minutes of cooking, then lower the oven to 180 ° C and continue cooking for 5 minutes.

For the dressing :

Place creamy praline in the bottom of each jar 1cm high. Emulsify the hazelnut cream with a whisk, then put it in a fluted piping bag and garnish the jars up to 2/3 of their height. Add cabbage and sprinkle with praline powder before serving.

Two perfect sauces for a barbecue: Salsa Mojo Verde and Salsa Mojo Rojo!

Today I share you 2 very simple recipes for your barbecue!
Green and red salsa Mojo are pepper sauces from the Canary Islands. You can eat it with potatoes or grilled fish or meat. Prefer the green one for fishes and the red one for meats.

For the Mojo Verde (green Mojo), you need:

  • 2 green peppers
  • 4 teaspoons chopped fresh coriander
  • 1/2 teaspoon lemon juice
  • 2 cloves garlic
  • 10 cl olive oil

For the Mojo Rojo (red Mojo), you need:

  • 2 red peppers
  • 1 large pinch of ground cumin
  • 1/2 teaspoon wine vinegar
  • 1 red chilli pepper (optional)
  • 2 cloves garlic
  • 10 cl olive oil
  • Ground pepper

Preparation :

  1. Grill the peppers in the oven at 250 ° C (thermostat 8-9). When one of the sides is blackened, take out the roasted peppers, and let them cool. The skin will then peel very easily.
  2. Remove the skin from the cooled peppers. Peel and cut into pieces.
  3. now just mix all the ingredients together and keep cool.

Easy, isn’t it?

¡Buen provecho!