A little brother, a boyfriend, firefighters and a gumbo recipe

(no it’s not the start of a bad joke)

Today I have several things to share with you!

I’ve been dating someone for a few weeks. His name is Theoden, he’s a firefighter, a rock enthusiast (yes, I’m crazy about a drummer, what a cliche!) and draws really well (he made me want to get back into it, maybe I’ll post something on which I am working on at the moment but it takes time).
We met when they needed an interpreter after finding a lost child who happened to be deaf. He was the only one in the barracks who didn’t try to flirt with me by flexing his muscles. ^^’
It was his humor that made me crack at first, but what made me want to go further is that he is deeply kind and very cultured.

His friends at the brigade learned that I love to cook and in a joking tone they challenged me to cook for them, challenge accepted!

To help me in my task I have my little brother Søren come for the weekend. I invited him for this “event” because I know that fire trucks fascinate all boys.

  • The first part of the challenge already comes from the choice of the recipe. Several times when I went to see Theo there (yes, I play taxi drivers, he doesn’t have his car license. He drives a motorcycle but this one is in the garage), I understood that in his team, the sun is starting to fail for some.
  • They are big guys who eat well, so we needed something that holds well.
  • I have a relatively tight budget given their number but I am used to cooking for not very expensive.

For these reasons, I decided to go with an exotic dish reminiscent of travel and the sun, a typical dish from New Orleans (I have wanted to cook Cajun since my grandmother made me reread the Mayfair saga Witches for our play. ^^’), the Gumbo. I chose a Chicken Gumbo because I was told to avoid seafood.

Gumbo recipe:

You need for 4 people:

  • 50g butter (or olive oil)
  • 50g flour
  • 2 cajun smoked sausages or 1 pound andouille sliced (330 g)
  • 1 pound large shrimp, peeled and deveined
  • 4 chicken breasts (600g)
  • 1 can of crushed tomatoes
  • 2 carrots
  • 1 green pepper
  • 1 sprig of celery
  • 1 large white onion
  • 1 garlic clove
  • 2 tbsp Cajun spice blend ( 2 teaspoons creole seasoning, 2 bay leaves, 1 teaspoon dried thyme)
  • 1 pinch of salt
  • 1 liter of water
  • 250g long grain white rice


  1. In a saucepan, melt the butter. When it is melted, add the flour and spices then mix. Cook, stirring all the time, until it turns brown.
  2. Cut the smoked sausages into slices. Heat a skillet and brown the sausages for about 3 minutes on each side.
  3. Meanwhile, cut the chicken breasts into cubes. When the sausage slices have grilled well, remove them from the pan and brown the diced chicken for 3 to 5 minutes on each side.
  4. Split the peppers in half, remove the stem, ribs and seeds. Wash them and cut them. Peel and chop the onion. Wash the celery stalk and cut it into cubes, do the same with the carrots. Peel and press the garlic clove.
  5. Return the roux to the heat in a cast iron casserole dish. When it is hot, wet with a liter of water, little by little. Stir constantly and bring to a low boil. Then add the vegetables, the diced chicken and sausage.
  6. Cover and cook for 45 minutes over low heat and covered. At the end of this time, uncover and simmer for about twenty minutes uncovered.
    (For a shrimp or crayfish gumbo, omit the meat and poach them in the sauce 5 to 6 minutes before the end.)
  7. Meanwhile, prepare the rice by immersing it in a large volume of water. Let it cook for the time indicated on the package.

Serve in the same container the rice and the meat, and drizzle with broth.

We all had a great time and all the members of the team present surprised me by learning a few signs in sign language, with more or less talent, but it touched me a lot. I was invited to become their regular cook so maybe I will do it again!

At the end we showed Søren around the hangar, it didn’t last long then everyone had to leave for an intervention but I will never forget the stars in his eyes when they let him fly from one of the trucks.

My Theo hold a blog because of me! He talks about Rock music and his social impact to the world. There is olso some of his drawings, please take a look 😉 (there is a cartoony portrait of me! :D)


Take care of you and your loved one and see you later.

Fiskefrikadeller and its remoulade

It’s been a while since I last shared traditional recipes from my home. In Denmark we eat a lot of croquettes, whether they are with vegetables, meat or fish, we eat them all the time.
Today I offer you my recipe for Fiskefrikadellers (fish croquettes in Danish).

For the Fiskefrikadeller (for 4 people):

• 500 gr of cod
• 1 egg
• 1 tbsp of maizena
• 2 teaspoon of dijon mustard
• 1, 5 dl of fresh cream with 9% fat
• the zest of a lemon
• fresh dill
• 30 gr of butter

For the remoulade:

• 2 carrots
• 6 pickles (replaced by capers in my kitchen)
• 1 apple
• 2 cases. mayonnaise
• 2 cases. Greek yogurt
• 2 tsp. Dijon mustard
• 1/4 tsp curry
• 1 tsp lemon juice



  1. Cut the cod into large cubes, pour into the food processor bowl with all the other ingredients (except the dill), mix to obtain a homogeneous filling, add the chopped dill last (if you mix it, you will be croquettes a little green) Salt and pepper. You can also use the bowl of your Blender.
  2. Heat a pan with the butter and place the croquettes. You can make them with a tablespoon or use small pastry circles that you place in the pan to give a rounder shape to your croquettes. Cook over low heat so that they are golden brown then turn them delicately.


  1. Peel and grate the carrots, add the pickles (or 1 tsp capers). Mix the mayonnaise, yogurt, mustard, curry, lemon juice in a bowl with a fork. Incorporate this mixture into the vegetables. Grate the apple without removing the skin and add it to the remoulade. Salt and pepper.
  2. Serve the fiskefrikadeller with the remoulade, chopped dill and steamed new potatoes.

I hope you’ll like it!

2 Good sauces for your BBQ!!!

With the arrival of fine weather and the various disincentives, come the time for barbecues with friends and to enjoy a good steak over a wood fire, what better than a good sauce to accompany it?

I will offer you a sauce with South American flavors and one with French flavors.

Chimichurri Sauce:


  • 1 cup of persley leaves
  • 1 tbsp of oregano leaves
  • 4 garlic cloves
  • 2 tsp of pepper flakes
  • ¼ cup of red wine vinegar
  • ½ tsp of salt
  • Black pepper
  • ½ cup of extra virgin olive oil


  1. Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed – see video or photos. Alternatively chop parsley by hand.
  2. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
  3. Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.

Sauce Vierge :

It’s not really a French sauce, well, but not in mainland France. It’s a sauce that I think comes from Reunion Island, an island in the southwest of the Indian Ocean, a former French colony that became a French department in 1947.


  • 5 1/2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes (Note 1)
  • 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
  • 2 anchovy fillets, very finely minced (Note 2)
  • 1/2 tsp garlic, very finely minced
  • 1 tsp parsley, finely chopped (Note 3)
  • 1/2 tsp chives, finely chopped (Note 3)
  • 1/2 tsp tarragon leaves, finely chopped (Note 3)
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).
  2. Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you’ll lose the freshness!
  3. Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.

Stay safe, don’t burn yourself and enjoy your meal! 😉

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!


The best dessert in the world : The White Lady Crêpe.

Thursday was my grandmother’s birthday, so I made her favorite dessert: The White Lady Crêpe.

Yeah I know, that sounds awesome, but it’s not that hard to do, just a little bit long.

The recipe is in two parts, I advise you to make the first the day before.

First step, making French crêpes :


 • 250g of flour
 • 500 ml of milk
 • 2 tbs of powdered sugar
 • 4 eggs
 • 1 pinch of salt
 • 50g of melted butter

Preparation :

  1. We mix the flour, salt and sugar. We make a well in the middle and pour the eggs into it. Mix gently so that the flour mixes gradually. When it becomes too hard to mix, add the milk gradually until you get a fluid and rather liquid paste (you can add a little more milk if the paste seems too thick). Finally add the melted butter (be careful it should not be hot!)
  2. Now heat a non-stick pan, once it is hot, with a piece of paper towel, oil the pan and then place a ladle of pancake batter there, so as to cover the bottom of the pan with dough film. Once the edge has turned brown, simply flip the pancake.
    For this my tip is to peel off the edges with a wooden spatula and use an inverted plate so as not to drop it.
  3. Continue until the dough is used up.
    With the given quantities, you will have more pancakes than necessary but they can be tasted later with butter and sugar, jam or maple syrup for example.

Second step, the assembly :

This step can be done at the last minute


 • A little powdered sugar
 • Vanilla ice cream (or whatever but it will no longer be a White Lady, I used creme brulee ice cream on the photo.)
 • Slivered almonds
 • Chocolate sauce (recipe at the end of the article) or Nutella
 • Whipped cream


  1. Heat a non-stick pan, pour in a tablespoon of sugar, fold one of your crêpe in 4 and place it in the melted sugar, on one side and then on the other.
  2. Wash your pan and start again for the number of desserts you want to make. (It’s annoying, but if we don’t do this step, the sugar from previous crêpes will become bitter)
  3. Once caramelized, place your crêpes on each dessert plate. A scoop of ice cream on top, then the whipped cream, the flaked almonds just golden in the pan and finally the chocolate sauce!

Tadaaaaaam !!!

For the chocolate sauce recipe :

Melt 100g pastry chocolate and 3 teaspoons caster sugar in a bain-marie. Once melted add fresh cream, until the necessary fluidity is obtained for your sauce (keep in mind that the more cream there is, the more it will be liquid but the less it will taste like chocolate).

Italian tomatoes soup

At this moment summer returns, the temperatures rise and soon the garden tomatoes will arrive on our plates.
Here is a fresh entry that will delight your taste buds.

Ingredients :

  • 1 kg of tomatoes
  • 150g of fresh goat cheese
  • Oregano;
  • Sugar
  • Basil leaves
  • Salt and pepper.

Preparation :

Cut the tomatoes in 2 and place them on parchment paper on the baking sheet.

sprinkle generously with oregano and sugar (it will break the acidity of the tomato), add the salt and bake for 40 min at 150 ° if you have a good oven otherwise you can go up to 180 ° (it should not be that ‘they color)

Once cooked mix them in a bowl, add half of the goat cheese and adjust the seasoning as desired. (if the amount of soup seems a bit tight, you can add a little water, but be careful not to dilute it too much otherwise you will lose the benefit of having your tomatoes roasted!)

For the service :

Pour the soup into bowls, add diced fresh cheese and add some basil leaves for the decoration!

Notes :

Traditionally, it is a soup that is eaten either cold or lukewarm. In Italy I have already seen it served with ice cubes, it’s up to you, but it is also very good hot in bad weather.