BBQ pork chop with sauteed black berries and twice baked potato

DinnerPork ChopsRecipes
3 minutes reading time

Something that always puts me in a summer mood is when it is warm enough to barbecue, and one of the things that is great for barbecuing is pork.

I created this dish for the 3rd round of madbloggerudfordringens. The savory part of the challenge had to contain three ingredients. Pork, berries and leafy green vegetables.

As spice for my chops I have used some classic spices as juniper berries, garlic and fresh rosemary. As a side I have made a twice baked potato, where the contents have been taken out and mixed with savoy cabbage and crisp pancetta and put back in the oven. The other side is black berries sauteed in balsamic vinegar og honey.

I hope you think it is an interesting dish. It tasted great 😀

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Homemade chili oil

CondimentsRecipes
2 minutes reading time

Homemade chili oil is a great thing to have in your refrigerator. You can fry in it to give an extra punch, or pour it directly over your dish or salat if you need a bit of heat.

The best thing is that it does not take more than a couple of minutes to throw together, so what are you sitting there reading for? Get a pot and get started 😉

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Homemade sugar-free red currant jelly

RecipesSide Dish
3 minutes reading time

Red currant jelly is another Danish classic. I could not imagine eating meatloaf without red currant jelly, but it is also great with most pork dishes and game.

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It can also be wonderful on top of a freshly baked warm bun with melting butter and excellent piece of cheese. I’ll often have a bowl of skyr for breakfast and I’ll put in a couple of tablespoons of jelly. A spoonful in the gravy, makes the most wonderful sauce. Only your imagination sets the limits.

Here is the recipe for homemade sugar-free red currant jelly. I hope you will love it.

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Sausage carbonara with whole wheat fettuccine

DinnerItalianRecipesWorld Food
3 minutes reading time

We love Italian food here at home. Unfortunately pasta is not the most healthy food around, because it is made by finely ground wheat flour, so I have experimented with making my own pasta from hvidhvede and that is delicious. It does require a bit more egg compared to the common pasta dough recipe, which uses about 1 egg per 100 grams of flour.

So here is my version of a healthier sausage carbonara with homemade whole wheat fettuccine. The cream has been replaced with low-fat cooking cream, so it contains less fat, but it is still as creamy. Yummy.

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