My own creations

I tend to cook using recipes, and often they are by Gordon Ramsay and the Danish cook Claus Meyer, and for desserts the Danish pastry chef Morten Heiberg for very simple reasons: Their food practically always tastes nice and turns out the way it was supposed to. Many recipes online (at least the ones on websites where users submit their own recipes) tend to be the opposite.

The best cookbook I have ever tried is Gordon Ramsay’s “Fast food”. I like almost every single dish in that book, and everything is easy and quick to do. His book “*** Chef” is also really good, but I use this less often as it’s dishes from his restaurant in Chelsea, making it quite time consuming. Most of my pictures are one-dishes-meals, hence the big portion sizes.

 

Duck breast, mango, spring onions, potato crisps, and port sauce with carrots and cumin

Duck breast, mango, spring onions, potato crisps, and port sauce with carrots and cumin

Pineapple ravioli stuffed with mango, fresh berries

Pineapple ravioli stuffed with mango, fresh berries

Pork belly, prawns, minted and crushed peas, and madeira sauce

Pork belly, prawns, minted and crushed peas, and madeira sauce

Pork belly, prawns, minted and crushed peas, and madeira sauce

Pork belly, prawns, minted and crushed peas, and madeira sauce

Glazed veal, horse radish, watercress, and sardines

Glazed veal, horse radish, watercress, and sardines

Deer, beetroots, red cabbage, creamed mushroom, turnip purée, parsnip crisps, and red wine sauce

Deer, beetroots, red cabbage, creamed mushroom, turnip purée, parsnip crisps, and red wine sauce

Risotto with parma ham and lemon thyme, chicken breast stuffed with sage and sweet potatoes and wrapped in bacon, and sherry sauce

Risotto with parma ham and lemon thyme, chicken breast stuffed with sage and sweet potatoes and wrapped in bacon, and sherry sauce

Duck breast, bok choy, and cherry and port sauce

Duck breast, bok choy, and cherry and port sauce

Scallops and Jerusalem artichokes in three textures

Scallops and Jerusalem artichokes in three textures

Pork belly with cauliflower purée, fish roe and cress

Pork belly with cauliflower purée, fish roe and cress

P1060937

Pork sirloin stuffed with mushrooms and wrapped in parma ham, risotto with mushrooms and spring onions

Raw turbot with mascarpone

Raw turbot with mascarpone, puff pastry with sesame, liquorice sauce, parsley sauce

Scallop carpaccio with herbs, olives and toasted bread with olive oil

Scallop carpaccio with herbs, olives and toasted bread with olive oil

Ossobuco with savoy cabbage, mushrooms and braising sauce

Ossobuco with savoy cabbage, mushrooms and braising sauce

Hake with leeks, carrots, thyme and rosemary

Hake with leeks, carrots, thyme and rosemary

Meat salad with raddichio and endive

Meat salad with raddichio and endive

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