Chef Taj's Kitchen

Category: Recipes

Pumpkin Cake…. Is it delicious?

Pumpkin sponge cake with warm spices, a touch of orange and full of vegetables. Cake with pumpkin puree is easy to make, requires few ingredients and is baked completely without eggs. The pumpkin cake is incredibly juicy, spicy and perfect for cold days, lit candles and mouths hungry for deliciousness. Serve alone or top with glaze, frosting or a good vanilla ice cream.


Pumpkin cake is the most delicious hybrid between banana bread, pumpkin muffins and the warm spices of Christmas. Practically ALL the good stuff in ONE place.

What’s not to love? Haha..

Can you feel my excitement through the screen?

I’ll let the pumpkin pie taste for itself, but in short it is:

  • Spongy and juicy
  • Full of vegetables
  • Without eggs
  • Easy to make
  • Spicy and intense
  • Just to get addicted to..

220 g pumpkin puree
100 g banana
110 g neutral oil
100 g of milk
1 tablespoon apple cider vinegar
120 g brown sugar
110 g cane sugar
2 teaspoons of vanilla sugar
2 tsp pumpkin pie spice mix
1 teaspoon of cinnamon
½ piece of orange
225 g wheat flour
1¼ tsp baking powder
1 tsp baking soda
½ tsp salt

  • TIP: In this recipe I use my vitamix to blend the 1st part of the cake batter. You can use another variant of a powerful blender or choose to puree your pumpkin in a small blender and then mix everything in a bowl. I review both methods.
  • Pumpkin puree: Turn on the oven at 200°. Wash your Hokkaido pumpkin, then cut it in half and hollow out the seeds. Place cut side down, poke a few holes in the shell to allow air to escape and bake until tender, approx. 25-30 min. It should bubble and be easy to stick a knife through. Allow to cool slightly before continuing. This can be done well in advance or the day before.
  • Blender: Weigh out the correct amount of pumpkin, if your blender is powerful, you can easily use the shell, which is soft and delicious after baking.
  • By hand: Remove the pumpkin flesh from the shell, weigh and mash it in a mini blender or well by hand.
  • Pumpkin cake: Turn the oven down to 180° normal. oven heat. Prepare a smaller rye bread form with baking paper. My shape measures: 26 X 10 cm.
  • In a large mixing bowl, mix wheat flour, baking powder, baking soda and salt. Set aside.
  • Blender: Put pumpkin, banana, milk, apple cider vinegar, oil, brown sugar, cane sugar, vanilla, spices and the peel from ½ an orange in a powerful blender. Blend until completely smooth and creamy.
  • The hand: In a large bowl, put pumpkin puree, mashed banana, milk, apple cider vinegar, oil, brown sugar, cane sugar, vanilla, spices and the peel from ½ an orange. Beat together with an electric whisk until nice and creamy and fluffy.
  • TIP: If you don’t have homemade pumpkin pie spice, see notes in post for alternative.
  • Pumpkin Cake continued: Pour your pumpkin mixture into the bowl with the dry ingredients. Stir briefly with a whisk just until no visible lumps remain. Important you do not overmix your dough. Pour the cake batter into your prepared tin. Use possibly the trick below if you want a nice crackled top on the cake.
  • Butter trick: Cut 2 thin rectangles of approx. 1x1x the length of butter block of your butter block and place laid out in the cake so that they lie in extension of each other in the middle.

Put the cake in the oven and bake for 45-50 min. until a knife comes out clean or with few crumbs. Cover any the cake with baking paper after 30 min. to avoid it becoming too dark on top.

Let the cake rest for 10-15 minutes. in the tin until you move it to a wire rack and leave to cool completely. Enjoy the cake as is or top with orange glaze, frosting or serve with vanilla ice cream.


I have now baked without eggs for +4 years. At first it was a jungle to replace the egg which has SO many properties. Especially in baked goods, cakes and fine desserts.

Over the years, I’ve gotten into “the vibe” and replacing eggs is far from as scary. When we ignore layer cake bases, macarons, roulade bases etc. But I NEVER give up on them. If I could succeed with cream buns, I can also with the others (fingers crossed).

BUT it wasn’t layer cake and cream buns it was supposed to be about..

Today’s pumpkin cake has just been baked without eggs and it’s easy money! The genius of vegetable mash is that it can be used as a substitute for eggs in cakes, where we want moisture and binding ability. EXACTLY THAT pumpkin puree + banana puree can do.

I have chosen to make a combi as I think they compliment each other nicely with sweetness, depth and moisture. But if you want to do without banana, just go all in on pumpkin (Read more in tips and tricks). The resulting eggless pumpkin pie is just as irresistible and spongy and with EVEN more greens.


Just a little note for topping. Because maybe you see the cake and think: “Alberte what the hell – Where’s the topping?”.

Yes I know it. I also had a quiet moment with myself when I realized I didn’t miss the topping for today’s cake at all. It is SO spongy, spicy and flavorful that it completes itself.

BUT that doesn’t mean that life can’t be upgraded with a topping every now and then.

If you want extra lire, perhaps you have to serve to guests or want to surprise your loved ones or yourself, I would recommend 3 types of topping:

GLAZING: Make a wonderful glaze with the orange juice we have left over after using the peel.

FROSTING: Try homemade vegan cream cheese frosting or luxurious white chocolate cream.

ICE CREAM: Okay, not a topping, but try serving pumpkin cake with a good vanilla ice cream and you have a wonderful dessert. Possibly. top cake and ice cream with caramelized nuts and a sprinkle of cinnamon sugar.


Are you ready for the year’s tastiest spice cake, which also contains a good amount of vegetables. And fear not if you think: “I don’t have any pumpkin spice”.

Don’t worry, we should all have the opportunity to make homemade pumpkin cake and if you can’t manage to make your own mix, just follow my guide further down. AND then we’ll get started.
We start with pumpkin puree, it is quite essential..


It’s super simple to make your own pumpkin puree and you can also blend leftover ingredients in today’s recipe.

You can follow one of 2 methods to prepare pumpkin puree:


Turn on the oven at 200* fan and prepare a baking tray with baking paper. Cut the pumpkin in half, hollow out and turn each half cut side down on baking paper. Poke a few holes in the shell so the steam can escape.

Bake for approx. 25-45 minutes, depending on size. The pumpkin is ready when a knife easily passes through the shell and it is tender. Allow to cool slightly, after which you can scrape the meat out of each half or blend it completely with the peeler (as we do in today’s recipe).

*This can easily be done 1-3 days in advance.


Cut the pumpkin in half and remove the seeds with a spoon. The pumpkin is cut into large cubes which are added to a pot with a little water and steamed until tender.

*The steam method is the fastest, but I recommend baking the pumpkin as the flavor becomes sweeter and more intense.


If you don’t have pumpkin spice in stock and want to get started now and then, you can use this alternative. Alternate between cloves/allspice/cardamom as you like and have in stock.
Follow this guide to substitute 2 tsp. pumpkin pie spice:

2 tsp. pumpkin pie spice = 1 tsp. cinnamon + 1/2 tsp. ginger + 1/4 tsp. cloves + 1/4 tsp. allspice/cardamom + possibly a little finely grated nutmeg.


You know when your cake cracks at the top? But in the wrong places and completely asymmetrical!

There is advice for that.

I discovered a few months ago on IG a real one where a small strip of cold butter was placed in the middle of the cake before baking to ensure the nice crack in the middle.

I’ve been waiting ever since to try the “butter trick”.

And it works. Just look at a beautiful cake with the perfect crack in the middle, exactly where I had placed the butter.


Remember to prepare the pumpkin – preferably in good time

You can prepare your pumpkin well in advance if you know when to bake. Possibly. while you have the oven on for dinner the day before. And feel free to make more pumpkins and make everything from pancakes, vegetable sauce, muffins or oatmeal.

Be careful not to overmix your cake batter

We just have to stir our dough together until there are no more visible lumps of flour. If we overmix our dough, it will become heavy and sticky during baking.

Get in the best shape with the “butter trick”

Do you want a perfectly baked cake with a beautiful crack? Try the butter trick described in the section above.

Bake the cake in the middle of the oven at traditional oven heat
Pumpkin cake is baked at normal oven heat on the rack in the middle.

Depending on the oven and location, your cake may need bake a little less or more, keep an eye on it and take it out when a toothpick comes out clean or with some crumbs.

Keep an eye out and cover if necessary. the cake along the way
If your cake starts to get too dark on the surface, you can carefully place a piece of baking paper over it. I do this approx. after 25-30 min.

Which milk do I recommend?

I use either neutral soy milk or with vanilla.

If you eat vegetarian, the cake can be made with traditional milk, either buttermilk, mini or skimmed milk. If you use buttermilk, you can omit the apple cider vinegar.

Can banana be substituted?

Use the same amount of pumpkin puree instead.

I don’t have pumpkin pie spice – What do I do?

Follow the guide further up.

Storage and durability

Store the cake in an airtight container at room temperature, preferably in a cool place. The cake stays moist for 3-4 days but is always best the first few days. But warm it possibly. on the toaster and enjoy with cold butter (OH-MY)!!

Red Onion Pickle

Lime pickled red onions are the topping you won’t want to miss. Sweet, sour, aromatic and excellent on top of anything from avocado dishes, stews or as part of a salad. 4 ingredients, 15 min. and you are ready to serve the most delicious pickled red onions.

  • Pickled red onions are good…
  • Lime Pickled Red Onions are EPIC!
  • Sweet, sour, and aromatic and it only takes 15 minutes. before they are ready to top everything from salads, stews and avocado dishes.

Lime pickled red onions are my “new-modern-quick-take” on the original. But which has been the FAVORITE for a long time. The original is good, but I ALWAYS end up making the lime pickles.

  • Sour – Sweet
  • Aromatic
  • Easy and quick to make
  • Ready in 15 min.
  • The topping for EVERYTHING (okay maybe not oatmeal)
  • Sumptuously delicious &
  • Addictive.

Now it’s just a matter of finding the red onions, squeezing the lime, sprinkling a little sugar and enjoying the most delicious pickled red onions as part of an easy everyday meal, packed lunch or as food prep for the week…


2-3 red onions
1 piece of lime
2 tablespoons cane sugar
2 tablespoons apple cider vinegar
Possibly. some chili flakes

  • Start by preparing red onions and cutting them into thin slices, preferably on a mandolin. Put them in a bowl.
  • Finely grate the lime peel on a microplain over your red onions (or other fine grater). Cut your lime and then squeeze the juice over the red onion.
  • Add cane sugar and apple cider vinegar and stir well. Add any chilli flakes. It will seem like you lack liquid, but don’t worry your red onions will collapse. Let the red onions soak for min. 15 minutes and please turn them 2-3 times along the way.
  • After approx. 15 minutes are your red onions delicious, soft and ready to use for everything from salads, and stews as well to smørrebrød and sandwiches. Leftovers are stored in a glass or container in the fridge for up to 1 week.

Delicious Chocolate Pave with Cocoa Coconut Topping

The cake you are guaranteed to know. That’s how I feel when I pull out all the classic bread pancakes. The chocolate cake, the cinnamon cake, the dream cake… And then this one. “The one you know enough cake”. You know – that chocolate cake with coconut on top. Just with cocoa.

Because that’s exactly what it is. spongy, delicious and juicy chocolate cake is the base. We’re not talking about the dry pan chocolate chip cookies. Here you get full value for an exceptionally good chocolate cake. Trust me! You will almost be happy when you experience how good the base in this cake is. A chocolate cake after my (cake) heart. Topped with a sinful coconut-cocoa topping that lacks nothing. The coffee and cocoa provide the perfect counterpoint to the buttery and sweet coconut topping.

Behind it! Just try baking it… I promise you will be at least as excited as I am about this easy but insanely good pancake.

You will need that

250 g of butter
50g dark chocolate – I use this Callebaut chocolate
210 g wheat flour
55 g cocoa powder – I use this Callebaut 100% cocoa
1.5 tsp. baking soda
0.5 tsp. baking soda
335g sugar – I use cane sugar, but use what you have
2 tbsp. coffee
250 g buttermilk
3 eggs, room temperature

Cocoa-coconut topping

150 g of butter
50 g of coffee
30g of cocoa powder – I use this Callebaut cocoa
200 g icing sugar
150 g coconut flour

Here’s how you do it:
  • Put the butter and chocolate in a bowl and melt it in a water bath. Take it off the heat and leave it until slightly warm – preferably at room temperature.
  • Turn on the oven at 180 degrees over/under heat. Curl a piece of parchment paper, unfold it and place it in your baking pan. Mix all the dry ingredients in a bowl – wheat flour, cocoa, baking powder and baking soda.
  • Stir sugar and coffee into the butter/chocolate mixture. Add buttermilk and stir. Add the eggs and stir. Sift in the dry ingredients and stir until the dough is homogeneous. Put the dough in the baking pan and bake it for about 25 minutes. Keep an eye on it and stick it in – you should be able to stick it in the middle of the cake and only get moist cake crumbs. Then the cake is almost finished baking and is ready for the topping.
  • While the cake is baking, prepare the coconut glaze. Put butter in a pan and let it melt. Add all the remaining ingredients and stir until the glaze is homogeneous and melted. When the cake is very close to being baked, spread the coconut cocoa topping over it. Place the cake back in the oven and bake for a further 5 minutes. Take the cake out and let it cool.
  • If you do not eat all the cake on the first day, the Den Du Ved Nok cake must be stored at room temperature in an airtight container.

Classic Mardi Gras Buns – 2

When I asked my team if I could have their recipe for Mardi Gras buns, they replied “well, I just have that in my head?”. This is often the answer when I want one of my team’s recipes.

The world’s best birthday buns are also a recipe that they just keep in their head. That’s exactly why I’m so glad I remember to get their recipes so they don’t get lost. Back to the homemade Mardi Gras buns… Because they taste absolutely fantastic.

While we were scribbling down the recipe, that real Mardi Gras buns (according to them) are made with a light and buttery Vienna dough because as they said “the bun is not meant to be compact and a meal in itself, but a soft bun that dresses the vanilla cream”. I have to give them the credit. Classic Mardi Gras buns, baked from the Viennese dough and filled with homemade vanilla cream, are fantastic. I plan to bake another portion of Mardi Gras buns in November because my team dreams that I will include both nougat and filling in it too – so we have to try that.

You will need these:

350-400g wheat flour
250g butter (half for the dough, the other half for stuffing inside the dough)
25g of yeast
2 tbsp. sugar
2 tbsp. cold water
2 eggs (+ 1 for brushing)
125 ml of milk
½ teaspoon cardamom


3 egg yolks
3 tbsp. sugar
1 tbsp. cornstarch
250 ml milk (I use whole milk)
½ vanilla pod

How to bake grandma’s pastry buns with vanilla cream:
  • The custard is boiled first so that it has time to cool. Split the vanilla pod lengthwise and scrape out the vanilla seeds. Mix the beans with a little sugar to separate the vanilla beans. Stir egg yolks, sugar, cornstarch and vanilla together in a saucepan.
  • Add the milk and the empty vanilla pod. Heat the mixture over medium heat while whisking lightly. When the cream boils, it must be boiled for approx. 1-2 minutes, while still stirring so that the cream does not clump.
  • Put the cream in a bowl, and cover it with cling film directly on top of the cream so that it does not form a film. Leave the cream to cool in the fridge while you make the dough.
  • Put yeast, water and sugar in a bowl and stir them together. Beat in the eggs and stir them together with the yeast. Put the flour and butter in a bowl and crumble them together. Add cardamom. Warm the milk until it is pinky-warm. Mix all the ingredients together and knead the dough until it is smooth and pliable.
  • Dust the table well with flour and pour the dough onto it. Roll out the dough to approx. 30x60cm. Put thin slices of butter on one-third of the dough. Fold the dough so that there are three layers. Tap the dough with the rolling pin and then roll it out to 30x60cm again.
  • Fold the dough once more so that there are three layers. Knock and roll the dough again so that the dough is 30x60cm again. Place a cloth over the dough and let it rise for 1 hour. Now cut the dough into 18 equal squares. Add a tbsp. cream in the centre of each square.
  • Fold each corner together on each square so that the cream is enclosed inside each Mardi Gras bun. Put the buns on a baking tray lined with baking paper. Let the buns rise for 30 minutes. Turn on the oven at 175 degrees fan. Whisk together an egg and brush each Mardi Gras bun.
  • Bake the homemade Mardi Gras buns for 15-20 minutes until they are lightly golden. Let the buns cool and decorate them with chocolate glaze.

The Perfect Classic Mardi Gras Buns

Planned to prepare the delicious Mardi Gras buns at least a few times before it becomes Mardi Gras. This year we have not yet baked a single Mardi Gras bun, on the other hand, we have visited several local bakers, where the selection of beautiful Mardi Gras buns is tempting. The favourite so far is the delicious old-fashioned bun from Meyers, but the large classic ones with cream and berry mousse from Bakers can now also be recommended.


Mardi Gras buns bought from the baker are expensive, and the quality varies greatly. Therefore, I encourage you to go into the kitchen with the children and bake them yourself. It’s a pleasant chore to share and more fun to spoil the family with some home-baked goods.

I love the classic buns with either jam, chocolate or vanilla cream, like the ones you see here in the picture. Incidentally, they were baked a few days before the event for a spice campaign for Santa Maria, so they don’t really count on our Lawn. But if you are more against me for Mardi Gras buns with lots of foam, then you can find a recipe in this post.

Mardi Gras buns

100 g of butter
200 mlwhole milk
50 g of yeast
2 tbsp. sugar
2 tsp. ground cardamom
2 tsp. vanilla sugar
approx. 350 g wheat flour
strawberry jam/chocolate or vanilla cream
1 egg for brushing
powdered sugar


  • Melt the butter and pour it into a bowl. Add the milk and dissolve the yeast in it. Add sugar, cardamom and vanilla sugar.
  • Knead wheat flour into the dough a little at a time and knead until the dough is smooth and pliable. Leave the dough covered to rise in a warm place for approx—1 hour.
  • Turn the dough onto a floured table, roll it out and cut into squares of approx. 10 x 10 cm. Spread a little jam in the centre of each piece of dough and fold the dough tightly around the filling.
  • Place the buns on a baking tray lined with baking paper with the tip facing down and let them rise for approx. 30 minutes
  • Brush with beaten egg and bake at 200 degrees for approx. 15 minutes until they are golden.
  • Cool the Mardi Gras buns. Stir icing sugar with boiling water into a glaze and decorate the Mardi Gras buns.

Delicious Tomato Basil Pesto Pasta with Parmesan Crackers

Today there is a really simple but delicious summer dish on the blog – pasta with tomato sauce with fresh tomatoes, chilli, garlic, basil and parmesan. It is from my cookbook Meatless Friday. I must honestly admit that the recipe here had ended up in oblivion for me. That was until a reader recently reported that this particular dish was often on the menu at their home.

In recent years, I have developed many, many recipes. More than I can count. The advantage of the many recipes is that they become both easier to make and better with experience. The downside is that many dishes are only made once or rarely at my house because I am always on the way to something new. One of them is the dish here, and that is a shame. First of all, it tastes really nice. That is always the most important thing. However, it should also be mentioned that it is also easy to make, while at the same time there is room for it in even the tightest household budget. So there are many good reasons to put it on the table.

The perfect pasta with tomato sauce

The recipe naturally fits perfectly on the menu of those who want to reduce meat consumption. However, if it is difficult to do without, you can always serve some small Italian meatballs.

When a dish is as simple as this, it’s important to choose the best ingredients that the budget allows. Tomatoes are in season right now, so on that front, it’s not that difficult at all. Feel free to use several different tomatoes, such as plum and cherry tomatoes, and cut them according to size. Cherry tomatoes simply need to be halved, while plum tomatoes are quartered. Also, as far as possible, choose the best tomato passata you can get your hands on. If you can’t find tomato passata, which are pureed tomatoes (typically) sold in glass, then you can use canned chopped tomatoes instead.


300 g linguine
500 g small tomatoes
1 chilli pepper
1 bunch basil
1 small onion
2 cloves of garlic
2 tbsp. olive oil
2 tbsp. butter
2.5 dl tomato passata
50 ml cream
1 pinch of sugar
Lemon juice
Salt, pepper

Basil Pesto :

50 grams of fresh basil
50 ml of olive oil
10 grams of Parmesan Cheese
1 gram of garlic
5 grams of pinenuts

Parmesan Crackers:

Combine grated parmesan and a slight amount of flour and bake it at 180*C for 3 to 4 minutes.


Combine all the ingredients in a blender and make it a thick puree.

Pasta Prep:
  • Cook the pasta in lightly salted water until al dente.
  • Cut tomatoes into a suitable size, chop the chilli pepper and pick the basil leaves. Peel and chop the onion and garlic. Heat the oil and butter in a large pan and sauté the onion, garlic and chilli for a few minutes without colouring. Add tomatoes, continue to sauté for two minutes and add the tomato passata, cooking water from the pasta and cream. Season with sugar, lemon juice, salt and pepper, and stir in the pasta and basil leaves.
  • Add pesto as per your taste
  • Serve with generous amounts of parmesan.

Crispy Herring with Chive Mayo

Herring for everyday, party, lunch, evening – or breakfast. Here you get the perfect recipe for herring for spring. Do you probably know the composition with redcurrants and fried plaice? It’s lovely with the acid and sweetness from the berries to the fish. The same applies here, where the combination of rhubarb and crispy, fried herring is perfect.

I made a chive mayonnaise for it. It’s great, especially if you choose to eat potatoes with fried herring.
If you have extra mayo (you do!), use it for a prawn dish, a potato dish, to dip asparagus in – or make an extra round of fried herring.


Rhubarb Chutney:

250 g rhubarb
125 g cane sugar
1-2 star anise
1 tsp. finely grated ginger
freshly ground black pepper


8 small herring fillets
2-3 teaspoons Dijon mustard
salt and pepper
2 beaten eggs
oil + butter for frying
flake salt

Chive mayo:

30 g chives
20 ml grape seed oil
1 egg yolk
1 tsp. Dijon mustard
1-2 tbsp. white wine vinegar


a little picked thyme
potatoes or rye bread
Possibly. some small salads

  • Cut the rhubarb into diagonal slices and put half in a saucepan with sugar and star anise. Grate the ginger into thick slices and put it in the pan. Let the rhubarb come up to boil quietly. Let it simmer for 8-10 minutes. Add the rest of the rhubarb and simmer for another 5-6 minutes.
  • Remove the pan from the heat and season with plenty of black pepper. Let the chutney cool. Fish out the star anise before serving.
Herring Preparation:
  • Trimm the herrings and remove the edges and cut off the fins. Smear them with mustard, and season with salt and pepper on the meat side. Close them together; toss them in flour, beaten egg and panko and fry them in oil and butter on a hot pan. They should be on moderate heat for 8-10 minutes in total (otherwise carefully check for doneness by lifting one fillet).
  • Coarsely chop the chives and blend them with oil in a mini chopper or with an immersion blender. Strain the oil.
  • Beat the egg yolk with mustard, vinegar and a little salt. Whisk in the green oil a little at a time. Season to taste with salt and acid.
  • Serve herring with compote, thyme, chive mayo, rye bread and possibly butter or fat.

Steak Béarnaise with Fritters

Steak béarnaise is one of those dishes you just have to be able to make. Partly because it is easier than you think. And then because your own béarnaise and a good quality steak are often significantly better than what you get in most restaurants.

So get started with the whisk and conjure up your own béarnaise. Once you’ve made a homemade béarnaise, you’ll never go back to powder or glass!

Steak Fritters:

4-5 large baking potatoes
cold water
1 litre of water
1 litre of stock vinegar
oil for frying


3-4 nice steaks, preferably ribeye or entrecote


50 ml of white wine
3 tbsp. white wine vinegar
2 tbsp. finely chopped onions
1 small bunch of tarragon, the stems
2 egg yolks
1 tbsp. water
150 g butter, melted


steamed vegetables, or a crisp salad.

Here’s how you do it:
  • Peel the potatoes and cut the potatoes into French fries.
  • Put them in a bowl of cold water to cover, rinse them and change the water 5-6 times.
  • Put 1 litre of water and 1 dl of vinegar in a saucepan.
  • Boil the water and put the fritters in the boiling water. Cook them for 4-5 minutes, they should still be quite firm.
  • Drain the water from the French fries and pat them dry. Put them in the fridge for 2 hours.
  • Turn on the oven to 250 degrees, and hot air.
  • Toss the fries with oil and salt and place them in a single layer on a baking tray. Roast them in a hot oven for approx. 40 minutes. Flip them all over halfway through so they are golden and crispy all over.

Fry the steaks in a little oil. Cook over high heat for a few minutes on each side or until golden brown. Season generously with salt and pepper.


Put white wine, vinegar, onion and tarragon stalks in a saucepan and simmer for 5 minutes. Beat the egg yolks in a saucepan with 1 tbsp. water over low heat. Add a little of the vinegar layer and beat until the egg yolks thicken a little. Take the saucepan off and on the heat so that the egg yolks don’t get too hot. Carefully pour in the melted butter, without the whey coming in (the white precipitate). Whisk until the sauce thickens and serve immediately


Serve steaks with fries and béarnaise and add steamed vegetables or salad.

Potbelly Steak with the Fennel Salad

It’s probably not a completely normal October in this house when it comes to dinner pleasures, but here it has already been roast pork, roast duck and rice. While the first two were related to some work, the last one was purely for pleasure.

However, I have promised myself that I must not eat too much of the rice, and the same applies to both duck and roast pork, before Christmas Eve, because it is not fun to finally get to the big night and then find out, that Christmas food is already hanging far from your neck.

This is also the idea behind today’s recipe, which has been created in collaboration. It is intended as a light and much-needed alternative to hearty Christmas food. As previously mentioned, when I shared the recipe for my Vietnamese barbecue skewers, I and a small handful of talented fellow food bloggers have been asked to come up with our take on delicious barbecue food, which is so easy and quick that it can easily be included on the everyday table. For this kind of thing, I always use my gas grill, which has been moved to the balcony in my new home, where grilling will take place from now on with a view of the tower.

In the recipe here, I have used an ordinary beef steak, but you can also easily make it with either lamb or chicken. The marinade is great for both parties. The marinated meat is accompanied by a really nice and different fennel salad. Even if you might not be a huge fan of fennel, I think most people will love this one anyway. The acid in the salad and not least the interaction with the remaining ingredients go in and do something about it that is completely irresistible. It is also really good with a lot of other dishes.


2 sprigs of fresh rosemary
1 teaspoon coriander seeds (can be omitted)
2-3 cloves of garlic
½ dl olive oil
Juice and rind of ½ organic lemon
½ tsp freshly ground pepper
1 tsp flake salt
4 good Potbelly steak

Fennel salad

2 pcs. fennel
4 stalks of celery
1 small red onion
3 tbsp olive oil
1 lemon
½ cup mint
Salt and pepper

Course of action
  • Pick the leaves from the rosemary sprigs and grind them well in a mortar together with coriander seeds and garlic until you have a coarse paste. Mix it with olive oil, lemon juice and zest, pepper and salt. Turn the steaks in this and let them marinate for at least 10 minutes, but preferably longer if there is time for it.
  • Grill the steaks to taste (the cooking time always depends on the thickness of the steaks and the heat of the grill).
  • Serve the grilled steaks with fennel salad or other favourite side dishes.
Fennel salad:
  • Halve the fennel and cut it into very thin slices. Cut celery into oblong, slanted slices. Peel the red onion, halve it and finely chop it. Coarsely chop the mint.
  • Toss the fennel, celery and red onion together with olive oil, lemon juice to taste and salt and pepper. Top with mint.

Delicious Cod Fish Fillet with Fish Soup

Today I have a really excellent, creamy fish soup based on the French model on the menu. I have filled it with pan-fried cod fillets and butter-fried vegetables like leek, fennel and savoy cabbage. I place the filling on deep plates, while the soup is poured inside at the dining table. It gives a little extra wow factor and cheap points for any guests. The soup will work excellently as a starter or main course on New Year’s Eve if the last night of the year includes New Year’s cod.

The recipe is sponsored by Eva Solo, who a short time ago added the jug in the picture above to their Nordic Kitchen series. It is made of black stoneware, which matches the other parts of the series. In addition to plates, bowls and cups, they also include pans and pots in the simple and masculine design that characterizes the series. See, among other things, my recipe for the wildly delicious chicken breasts in a creamy tomato sauce or my recipe for Indian chicken in curry, where some of the other news are included.

Create your own fish stock

It was quite obvious to use the Nordic Kitchen jug for the fish soup here. I’m quite obsessed with fish soups myself, and if I spot it on the menu at a restaurant, I can almost never resist ordering it. However, it is a little less often on the menu at home. This is sole because I rarely have fish or shellfish stock in stock. And that requires a good fish soup. You can buy it from a fishmonger, but if you use it a lot, it quickly costs the tip of a jet fighter. It may not matter if it is for the New Year’s menu once a year. Here, as you know, you have to turn up the decadent scale a bit.

In fact, however, it is easy to make fish stock from scratch. It just requires a good pile of fish bones, which only needs to be simmered for 20 minutes, in contrast to, for example, beef stock, which gets better and better as the hours go by. If you are planning to put a game like this on the table on New Year’s Eve, you can start putting fishbones aside now. Ask your fishmonger to fillet rather than whole fish, and get the bones in a separate bag. Then they can go for a short trip in the freezer until you have collected a nice pile of bones to cook stock on.

Another option, which is quite a bit cheaper, is to use a stock cooked on mussels. They are a nice economical snack, which can also be found in ordinary supermarkets today.

Fish soup with a variety:

As previously mentioned, I have used cod fillets, savoy cabbage, leek and fennel as filling. However, you can easily vary the filling according to taste and preference. Thus, other fish can easily be included in the recipe here. However, I would probably prefer filleted fish for fish soup. That makes it a little easier to eat. If you feel like it, you can also use shellfish instead. A couple of big fat scallops, a couple of spiny lobsters or a handful of steamed mussels will also be delicious in the soup. Of course, you can also go all out and serve a combination of fish and shellfish.

Fish soup

2 onions
3 cloves of garlic
1 carrot
1 parsley root
1 fennel
Oil for frying
2-3 tbsp. tomato puree
50 ml pastis
½ bottle of white wine
1 qt. garnish consisting of a few sprigs of parsley and fresh thyme
1 bay leaf
½ teaspoon saffron
1 l fish or shellfish stock
2 dl whipping cream
1-2 tbsp. cornstarch
Salt, pepper


6 small cod fillets
1 fennel
½ savoy cabbage
1 leek
50 g of butter
Possibly. fresh herbs for dill


There can be a big difference in the thickness of cod fillets. Please note that the roasting time is only indicative. You can check the cod by inserting a skewer into the centre of the fish. If it feels cold, return the fish to the pan.

Course of action
  • Start by preparing the vegetables. Peel the onion and garlic, and peel the carrot and parsley root. Then roughly chop all the vegetables.
  • Heat a good drizzle of oil in a large pan and sauté the vegetables until they begin to collapse. Add tomato puree, Pernod, white wine, herbs, bay leaf and saffron.
  • Let the pot simmer until the water is reduced by half, and pour in the stock. Skim off along the way when necessary.
  • Let the soup simmer for about 20-30 minutes until it has reduced by half again, strain the soup and add the cream.
  • Even if possible with cornstarch stirred into the water until you have the desired consistency. Season to taste with salt and pepper.
  • Salt the cod fillets about 15 minutes before you need them.
  • Halve the fennel and finely chop it. Cut the cabbage and cut the leek into thin rings. Melt the butter in a pan and sauté the vegetables over even heat for 4-5 minutes until they collapse. Season them with salt and pepper.
  • Heat a drizzle of oil in a pan and fry the cod, skin side down, for a few minutes. Turn the fish over and fry it for a further 2 minutes, until the fish is just cooked through.
  • Place the vegetables and fish on deep plates and pour the hot soup over them. Garnish with fresh herbs if desired.
  • Enjoy the soup with good bread.
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