Top sirloin steak with a warm Spinach salad

After Knut finished school he had skate practice over at Athletic Republic and MrsT was kind enough to bring Mira with her and her kids to swim. When Knut was done we meet up with MrsT so Knut also could have some fun in the water with the rest of the crew. When we finally got home I did not have too much time to make dinner so this was both perfect and delicious with simple flavors…Less is more, right!


 500 grams 1 lbs. sirloin tip steak

Old World Central Street Seasoning Salt-Free

Salt and pepper



Pine Nuts


Olive Oil

Salt and pepper

How to: In a dry pan roast the pine nuts till they have a nice and brown surface. Cook the bacon till it is crispy then drain it from excess fat (I always use paper towel to dry it off). Season the meat and fry it or grill it till it is to your liking, I like rare/medium so it goes fairly quick. Then in a separate pan sauté the chopped garlic and spinach season with salt and pepper mix with the pine nuts. Serve the meat on top of the spinach salad with a slice of bacon.

 Original recipe Allt om mat.


A luxurious Lamb Stew that looks after itself.

I had already planned to make a lamb stew and after yesterdays absolutely amazing win we were in the mood of sharing the evening with one of Knut’s good friend and his family. We were not back until around two in the afternoon and our guest was coming over to our house around six so this was I perfect dish to make not having an awful lot of time on my hands.


1.5 kg or 3 lbs. Lamb. I get my lamb from Costco boneless lamb leg.

500 grams or 1 lbs. Italian spicy pork sausage. Whole Foods have great sausages that they make in the store without starch or other unwanted additives.

4 Chopped Shallots

4 Chopped Garlic Cloves

Salt and pepper

Olive Oil

3 dl or 1.3 cup Red Wine

6 dl or 2.5 cup Water

2-3 tablespoons Kalvfond or Better than Bouillon

A Fresh sprig of Rosemary

1 tablespoon dried Thyme

4 Dried Plums

4 Dried Apricots

250 grams Brown Button Mushrooms

How to: Start with chopping the lamb and sausage into smaller pieces and fry them in olive oil till they get a nice browning, season the lamb with some salt and pepper, move the meat into a cast iron casserole dish. Fry the shallot and the garlic together and when it is done add it to the meat as well as the rest of the ingredients.


Let the stew simmer for at least 1 ½ hour and if you have the time it can cook for hours the longer the better. I served the stew with garlic oven roasted vegetables and a beautiful Rioja Reserva 2006, Herederos Del Marques De Riscal. lamgryta



Let the French Girl cook!

I met Elise about a year and a half ago when she moved to Chicago with her family and ever since we been trying to get together for a dinner at their house. The thing is that we always have canceled on them because the kids been sick or I’ve not been feeling well and so on. But finally yesterday we made it over for dinner and oh man, can she cook!


She had made an appetizer with prawns and when I asked her for the recipe she says “You already have at home” I am thinking to myself if I ever made this and then she tells me she took a snapshot out of my cook book “Barefoot contessa, how easy is that” by Ina Garten and used the Roasted shrimp salad recipe…lol. She paired this with a beautiful bottle of Clos la Maurassue from Graves, Bordeaux and it was such a perfectly matched wine to the dish.


The evening was perfect and we had a really great time and Elise had really put her heart into this dinner and she had made Boeuf Bourguignonne for the main course. I did not dare to ask for the recipe as I believe she might have had to kill me if she did! I also think to be successful with this secret family recipe you might have to have some French blood in you to get it right 🙂

Smokey lamb ribs with a splash of chili truffle aioli

I bought lamb ribs for the first time this week. I have never ever tried to cook ribs before so I thought we would eat them like a starter but Knut ended up sleeping over at his friend’s house so I assumed the ribs would be plenty for Freddie and me. Now in hindsight I know I either have to make more or still stick to the plan of keeping them as a starter 🙂

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700 grams/1.5 lbs. lamb ribs



Whole Green Pepper

Whole white Pepper

Allspice/pimento pepper

Cumin seeds


2 cloves of Garlic

1 tablespoon Soy sauce (gluten-free)

1 tablespoon Apple cider Vinegar

1 tablespoon Tomato pure

1 teaspoon Paprika powder

1 teaspoon Hickory Smoke

Fresh chopped Thyme

Salt and Pepper

Truffle Aioli

1 clove of garlic

1 egg yolk

½ dl/1/3 Canola oil

1 teaspoon Apple cider Vinegar

1 teaspoon Truffle oil


Salt and Pepper

How to: Start by boiling the ribs in water for a good 2 hours with all the spices. Meanwhile mix together the ingredients for the glaze. When the ribs are done brush the glaze over the ribs and place them in a ovenproof dish in the oven at 200C/400F for 30 minutes. After half the time flip the ribs over and roast asparagus, Brussels sprouts, red bell pepper mixed in olive oil, balsamic vinegar, thyme, salt and pepper for the remaining 15 minutes.

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Start by separating the yolk from the white. Slowly and very gentle mix in the canola oil with the yolk, use a mixer. When it’s smooth mix in the other ingredients and adjust the flavor to your liking with truffle oil, chili, salt and pepper.

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