Kæmpepålæg

I might be treading on a thin line here. I know this post contains no cooking and some might argue that this isn't a classic. But it's one of the best things from the Danish food culture. Thin slices of milk chocolate on toast. That and a cup of tea and a glass of orange juice and I'm in Sunday breakfast heaven!

Linguine alle Vongole

I had a clear idea about what I wanted to cook for Saturday's dinner. One of the most lasting memories of mum's and my trip to Venice was the Linguine alle Vongole we ate at a seafood restaurant. I was really surprised not to find a recipe in my cook book. So I kind of winged it...



The guys went into the pot. It's always a bit of a gamble whether you got good clams or not.



And it turned out great! Again! David gave it another 8 (although he is not very hard to please when it comes to food) and I also give it an 8.

Ps. I have to apologize for the bad quality of the photos. My brother said that the photos of my stew looked like poo. Thanks a lot, dude Ds.

Sooo...

...what to do for my second attempt on the classics? I think I might actually go Italian. Browsing through my cook book, I really didn't find a pasta dish I wanted to do. David gave me a book about Italian cooking, maybe I can find something there! Stay tuned...

Boeuf Bourguignon

So for my first classic adventure, I decided to do a Boeuf Bourguignon. I don't know why but I got it in my head that it would be hard to do.


On the table are all the ingredients needed, missing is the red wine. I didn't get any fresh thyme from my usually well stocked supermarket. That annoyed the c**p out of me!

The smell was absolutely amazing! I think it turned out pretty good, except the fact that I forgot to add some parsley at the end. I always forget the parsley.


I served the stew with Amadine potatoes. All in all, I give it a 7,5 out of 10 and David gives it a solid 8.

My cook book

My family got me this cook book for Christmas. It was just what I wanted, a good, classic and classy book. Soo... for tomorrows dinner I'm thinking of page 310. Stay tuned!