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Fritto Misto di Mare

Deep-fried squid, prawns and small fish are finger food at its best. Serve as a starter for friends and family with beer or chilled white...

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Frittata med getost, tomat och örter

En frittata är det italienska svaret på omeletten. Det tillsätts ofta olika fyllningar – typiskt potatis bland annat. Den här varianten har även massor av...

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Arrabiata-sauce

Pasta Arrabiata is an Italian classic with pasta in a simple tomato sauce with garlic, olive oil and dried chilli. It is typically made with...

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Brian Mark: Sauce Bearnaise

Learn how to make a French classic, sauce bearnaise. Brian Mark gives you his recipe for both the sauce itself and a homemade bearnaise essence,...

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Brian Mark: Sauce Blanquette

"The world's easiest and perhaps most versatile sauce." This is how Brian Mark describes sauce blanquette, and here he shares his recipe. The sauce is...

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Brian Mark: Chicken Stock

Here is Brian Mark Hansen's recipe for chicken stock, a frequently used ingredient in many of the dishes at the Michelin restaurant Søllerød Kro, where...

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Brian Mark: How to perfectly cook tournedos

Tournedos is one of the finest dishes you can make with a beef tenderloin, where the meat truly shines. Here, Brian Mark, head chef at...

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Brian Mark: Basic recipe for mayonnaise

Here is the basic recipe for mayonnaise with a small twist of olive oil from Brian Mark Hansen, head chef at the Michelin restaurant Søllerød...

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Christian Puglisi: Spaghetti 'Ndujanara

Chef and restaurateur Christian F. B. Puglisi runs the restaurants Bæst and Mirabelle, both of which are inspired by Italian cuisine. Here, he shares his...

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