Spinach Soup / Cream of Spinach Soup

Spinach Soup / Cream of Spinach Soup

Making many soups is so easy and this one is no exception. It’s quite a luxurious one and has a beautiful texture, almost like velvet on the tongue. You can add small things to it to dress it up, such as tiny shrimp,

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Lobster Stock

Lobster Stock

Here I am on New Years day with 2 eaten lobsters and all the shells, so instead of throwing them away I’m going to make the very most of them. Its time for lobster stock! During the coming few months I will at some time want to make a real lobster sauce.

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Pate Brisée 2

Pate Brisée 2

Pate Brisée is a classic French tart dough but it is perfect for making any kind of pie. It requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts and pies of all kinds.

Enough dough for a double crust 23 or 24 centimeter tart or pie pan which is quite large.

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Salmon Canapes 1

Salmon Canape 1

I can’t imagine anything as simple or versatile as these little beauties. Besides whipping a little heavy cream and mixing in a bit of horseradish they practically make themselves.

Feel free to change the type of fish, smoked haddock, trout just about any fatty smoked fish will do.

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Asparagus with Sauce Hollandaise

Asparagus with Sauce Hollandaise

Use as a first course or in place of the salad course. This recipe will give enough sauce for 4-6 portions. The recipe can be doubled without a problem.

This is a classic sauce for early thin asparagus that I really enjoy. Although steamed or poached asparagus are great with a little vinaigrette,

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New Potatoes Sauteed with Butter, Parsley & Spring Onions

New Potatoes Sauteed with Butter, Parsley & Spring Onions

This is a nice alternative to plain steamed new potatoes. Although fantastic as they are try this for a change with my recipe for Parmesan Crusted Chicken Breasts. Here in the Nordic countries potatoes are almost a religion. Small potatoes are available all year around.

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Potato & Leek Soup (cold or warm)

Potato & Leek Soup (cold or warm)

I think this is a good old standard that usually pleases everyone. It is light, cool and soothing on a hot summers day. A bit old fashion I have to admit but that doesn’t stop me from making and enjoying it.

This is not Vichyssoise which is an American invention,

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Cream of Asparagus Soup (cold or warm)

Cream of Asparagus Soup (cold or warm)

This is an old classic that I haven’t found much improved on during my travels. You can use the stalks of the asparagus and save the lovely green tips to decorate the soup.

If you would like, this recipe can be made using white asparagus.

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Broccoli Soup

Broccoli Soup

This is a take off on a classic French cream soup.  Cream of Broccoli Soup is easy and broccoli is available almost year round and rather inexpensive. No need to sieve this before serving as they might do in a fancy restaurant, it’s good straight from the pot.

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Sauce Maltaise

Sauce Maltaise

Orange flavored Sauce Hollandaise is a variation of Hollandaise. Perfect on steamed white asparagus! This is a great classic it is perfect with early small spring asparagus as well as with many other vegetables. It is great  many grilled or poached fish.

Use  the Hollandaise Recipe minus the lemon juice.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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