Breakfast of Champions

When it comes to breakfast, there is nothing better than these homemade pancakes. They are incredibly light, melt-in-your-mouth, insanely delicious. Whatever you have to deal with later on in your day, such breakfast of champions will equip you with energy, optimism and put a huge smile on your face. Have a happy week! 

Home-made burgers

Once in a while, when you got sick and have to stay home for a few days, nothing can make you feel better than some good old comfort food, whether it's the fries that your Dad used to make when you were little, mashed potatoes by your Grandma's recipe, chicken soup from your Mom or a home-made burger made by your boyfriend. 

Key ingredients of the perfect burger (in my world at least):

- good quality minced beef

- whole wheat burger buns (remember to brown it a little in the oven)

- lots of fresh greens/salad and sweet italian tomatoes

- avocado

- danish bacon (crispy, juicy, yet not overfried)

- melty cheese

- ketchup and tabasco

After this burger, you will be as good as new, promise.

And what is your favourite comfort food? Have a great Tuesday !

Best homemade pancakes

Nothing can be better than a home-cooked brunch, especially after long travels, when you have such a rare and wonderful opportunity to wake up at home on a weekend. I've been craving my boyfriend's made-from-scratch-pancakes during my entire business trip to the US last week. And it was worth the wait. Best pancakes ever.

Recipe - makes 20-25 feathery, airy, buttery, juicy, absolutely delicious pancakes:

3 eggs

1 table spoon vanilla sugar

1 tea spoon sugar

splash of beer

0.5 l full-fat milk

5-7 table spoons of flour

a little bit of butter for the frying pan

a pinch of salt

First, whisk the eggs with sugars. Continue whisking while adding a spoon of flour, followed by a bit of milk, flour, milk, and so forth. Butter your frying pan for every pancake, pour 2/3 of a ladle into the frying pan and spread evenly. Check the readiness after a few seconds and flip to the other side. Best served with a sour-sweet jam (black currant is our favourite, but grape jelly is also excellent) and vanilla ice-cream, or eurocrem, nutella, hazelnut-chocolate spread with ice-cream as well. Bon appetit!

when HE cooks: Home-made Lasagne

Who is a better cook at your household? Be honest. And we are not talking about baking for pleasure, but some serious heavy duty cooking.

When it comes to a home made lasagne, the answer in this particular household is pretty obvious (you guessed right), and we are happy to share the recipe for this mouthwatering  dish in our first post of the new 'when HE cooks' theme.

We would love to hear about your favourite recipes mastered by your boyfriend, husband, Dad, brother or friend, either via the Comments field under this post or on our Facebook page.

Our version of the home made lasagne

Meat sauce:

In a large saucepan, warm up 0,5 dl olive oil + half clove of garlic + chilli oil, at a high heat.

Add 400-500 g minced meat (8-12% fat) at a medium to high heat and cook until browned, then pour about 1 dl red wine and cook until the wine is absorbed.

Later on add 250 ml tomatopaste/sauce and a can (500 ml) minced (hakkede in Danish) tomatoes, plus 200 gram sweetcorn. Continue cooking, and add salt, oregano, ground pepper and chilli to taste.

Stir well for 5 min and then let it simmer at just below medium heat for about 30 min.

Meantime, warm up the oven to 180C.

Bechamel sauce:

When the meat sauce has been cooking for about 20 min, start working on your béchamel sauce:

Melt 50 gram of butter; once it's ready, add 3 tablespoons of flour. Let the butter bubble up and stir well for a minute.

While stirring it, slowly add 0.5 liter of high-fat milk (3,5%) (be careful it is not too hot or the milk will get burned!). Continuously stir, well until the sauce gets smooth.

Pasta:

Now, place the pasta (lasagne) sheets in a medium size rectangular baking dish (deep-ish). In our case we had three layers of pasta sheets. 

Layer one: add 40% of your meat sauce and top with 25% of the bechamel sauce

Layer two: another pasta sheet, 40% of the meat sauce, topped with 25% of the béchamel

Layer three: the last of the pasta sheets, 20% of the meat sauce and the rest - 50% - of the béchamel.

Pop it into pre-heated oven and bake for 30 min.

Buon Appetito !