classic american cinnamon buns

These are different then my usual cinnamon buns, but are really tasty and are easy to make for a large group of people. (ie not as great if you want 2 fresh ones every day)

  • Get a small bowl
  • add 1/2 cup of warm water
  • dissolve package of instant dry yeast
  • add tsp of sugar
  • stir around
  • let sit for 10 min
In a saucepan
  • warm the 1/2 cup of milk bubbles
  • remove from heat
  • mix in 1/4 cup sugar
  • 1/4 cup butter
  • tsp of salt
  • stir until melted
  • let cool until lukewarm.
In large bowl
  • combine the yeast mixture and milk mixture
  • add 2 eggs
  • add 1 1/2 cup flour
  • stir well to combine
  • stir in 2 1/2 cups of flour. 1/2 cup at a time
  • beat well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes

Put in large bowl, coat with tsp of oil. cover with a damp cloth. let rise in a warm place until doubled in volume. about 1 hour.

While dough is rising, get a small saucepan at med heat
  • add 3/4 cup butter
  • stir in 3/4 cup brown sugar, whisking until smooth.
Pour into greased 9x13 inch baking pan.
  • Sprinkle bottom of pan with 1/2 cup pecans: set aside.
In a small bowl 1/4 cup of melted butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and tbs of cinnamon.

The rest i copied from some guy is prof. And it works.

I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns. Make sure you roll your dough out to 1/4". Apply butter evenly, then sugar/cinnamon mixture. Holding the rolling pin, gently roll over the sugar/cinnamon mixture. At the beginning of the roll only 1/2" of dough and pinch down. Now you must begin rolling from each corner, middle, working your way back and forth. Curve your corners toward the center to avoid too much overlap (exess) IMPT: after about 2-3 rolls, carefully lift up each portion and pull away from you, this will "tuck" in the dough, be careful not to tear the dough. A lot to remember, but after you get the hang of it, it's like second nature and you will have picture perfect cinnamon rolls and sticky buns

its complicated but worth it. my short hand is
  • roll into an 18x14 inch rectangle.
  • brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered
  • sprinkle with brown sugar cinnamon mixture
  • starting at long side, tightly roll up, pinching seam to seal
  • brush with remaining 2 tablespoons butter
  • with serrated knife, cut into 15 pieces
  • place cut side down, in prepared pan
  • cover and let rise for 1 hour or until doubled in volume
Heat oven to 375 F.

once risen put in oven for 25 to 30 minutes, until golden brown.

Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Enjoy! they are f**king amazing.


asian styled pickled herring

I made pickled herring with curry the other day. Check it here. But now i have been playing with some other spices, so i decided to make the pickled herring with some Asian spices. My recent favourite is the chinese 5 spice.

Get some fillets of herring. Cut off the fin and slice into 2 inch strips.

In a pot mix
  • 3/4 cup of white wine vinegar
  • 3/4 cup of water
  • 2 kaffir lime leaves
  • 1.5 Tbs of 5 spice powder
  • 2 tbs of sugar...or a little more
turn to med-high to reach a boil. stir.

Let the mixture cool

Then begin to layer the fish. with
  • a tbs of ginger sliced finely.
  • a red onion sliced finely.
let it sit for a couple days and enjoy.



baked pasta

Baked pasta is easy, great and well one of my favorite ways of having pasta. All you need to start up with is some already cooked pasta.

Once you have the pasta, miz it up with a bit of olive oil and make a layer of it at the bottom of a glass baking pan.

Sprinkle a layer of grated mozzarella cheese and then your sauce. Sometimes I just put some tuna but i had some extra bollagnese sauce, so i made a layer of that.

Then another layer of the pasta and a little more cheese on top.

Bake it in the oven at 350 F for 15-20 min.



gourmet sloppy joes

As i make most of my own sauces for pasta, and i sometimes eat alone, i can come across times where i have too much sauce and not enough pasta. So i store the extra sauce in the fridge and see what other wonders i can create with it. This alteration of the sloppy joe, i think thats the name im referring to, is pretty healthy, easy and so f**king scrumptious.

Use the recipe for pasta sauce from my spaghetti bolognese

if it is cold, heat it up in a saucepan for a couple min at med temp. stir around constantly.

Now slice a piece of bread and put it into the toaster for a light toast.

Once it is toasted (lightly) put the sauce on top of the toast. Sprinkle a touch of parm on top.

You can eat it now...but if you have a small toaster oven, put the sloppy joe in that for a couple min so it call crisps up a bit more.

Now enjoy for a snack or even as a whole meal.


curry pickled herring

I have been having this crazy curry crave lately and decided to make pickled herring, though with curry flavor. Its a couple day process, but well worth it.

I started by getting 3 herring fillets (skin on). And letting them sit in water over night.

Drain water and slice, so you get the round circles, up a golden onion

In a pot mix
  • 3/4 cup of white wine vinegar
  • 3/4 cup of water
  • 2 kaffir lime leaves
  • 3 tsps of curry powder
  • 2 tbs of sugar...or a little more
turn to med-high to reach a boil. stir.

Once it reaches a boil, take it off burner and let it cool.

Now in a ziplock container (not bag) layer the herring and onion.

Poor the cooled mixture into container and let it sit for 2 days.

Enjoy with some heavy rye bread.


curry lettuce wraps

I had this iceberg lettuce in my fridge and needed to figure a fun use for it. We decided to make lettuce wraps. Now this is not the ideal lettuce, though im not sure which one is, for it. but it worked out all right.

I pulled apart lettuce so there were a few leaves that could handle a little meat inside of them.

The meat mixture was a pretty easy one i threw together.

Started like i usually do wiht
  • tbs of olive oil
  • 1 small onion diced up at med temp in saucepan
  • stir around with wooden spoon for 2 min
  • add a clove of chopped garlic
  • stir for another min
  • add 150 g of ground beef.
  • stir that all around
  • add a tbs of curry powder
  • add 1/2 cup of corn and a tbs let it all cook up with the lid on for 10ish min.
  • constantly stir
once it is all cooked just stuff some of it into the lettuce wraps and enjoy.


carrot curry soup...

Now what is better than a mojito? A mojito and a curry carrot soup.

To make the soup:
  • add a chopped onion to a pot with a tbs of olive oil
  • turn to med-high heat. add a clove of garlic. smashed and finely chopped.
  • stir for 5 min.
  • add 2 tsp of curry powder.
  • add 1 tsp of hot sauce.
  • add 4 carrots. chopped up.
  • add tsp ginger. grated.
  • add tsp of salt/ pepper
  • stir. for 5 min.
  • add 3-4 cups of water. (the more the loner you will have to boil)
  • add a veggie bouillon cube
  • let it boil and then turn down to simmer.
  • let simmer for 40ish min.
Once it is all cooked through, soft enough for a fork to push through easily. Blend with a blender. You can let it simmer for another 10-15 min, if it is too thin. Or even longer.

Add coconut milk just before you serve.


Cold drinks for cold nights.

So for those cold nights, i love having a nice cold drink. Now, if you dont have ice then leave your lemonade and rum in freezer for at least half an hour.

Now you will need:
  • a lime
  • mint leaves
  • sparkling lemonade
  • white rum
  • ice...if you got it
  1. start by slicing lime into segments.
  2. add 1/2 lime to bottom of cup. mash
  3. add 10ish leaves of mint. mash.
  4. add 50 ml of rum. add ice. stir.
  5. top with lemonade.
  6. Stir and garnish with fresh mint.
Now enjoy with something hot or cold.

Oh and i just found out the average shot size varies throughout the world. I never realized that until i just looked it up. Check wiki site on it.



I know the ironic photo of Sufganiot in a christmas tin. I also realize that these are meant for holiday season, but why not have them at all times of winter.

Start with some Sufganiot dough.

Roll them into just larger than a Tsp size dough balls.

Get a saucepan and add so there is 1/4 inch of oil. Turn to med-high temp and add a piece of dough to the pan. Once there are bubbles all around it then you know you are ready.

Now add the dough balls to oil and cook them for a couple min, then flip sides and cook for another couple min. It should be brown on outside.

Now once they are all cooked, slice them open with a thin, sharp knife and fill with a tsp of jam. (i used black current)

Now sprinkle some powdered sugar on top and you are golden.


donut rolls

so i used the same dough from my sufganot.

instead of dropping dough into hot oil, i rolled it out flat. After i rolled it out flat like a massive pancake, then make a layer of jam on the pancake.

Simply cut it into strips and then roll them up. pinch the end so that

put them into oven at 350 F for 15ish min, till slightly brown on top and ENJOY with some powdered sugar.


lamb stew

These days in copenhagen seriously are freezing. SO i decided the easiest way to deal with it was making soups and stews. This lamb stew is a little different, but has some great flavours and is not much different than most stews.

Start by adding 1 tbs of oil to a pot and turning to med-high. then add
  • an onion (diced)
  • 2 cloves of garlic (crushed and diced)
  • 1 tsp of hot sauce
  • 2 tsp of 5 spice mixture
stir around for a few minutes to soften onions and get it all smelling nice.
stir a bit more then add a pound of diced lamb, used for stewing.
add a tsp of salt and pepper
stir a for another couple min.
add 3 carrots (largely diced up) or sliced.
add veggie boullion cube.
fill with a litre of water.
let it boil then turn down to simmer for an hour or two.

I served them with some raisins and sunflower seeds.


Parm Crisps!!!

These are such easy things to make and would be great over some pasta if you wanted to well step up your game. All you need is a baking sheet, nonstick cover , some grated parm cheese, some basil and oven and your set to go.

Now put a nonstick cover, ie parchment paper or other, on a baking sheet.

Make a mixture of 1 tbs of parm for each 1 tsp of shredded basil (fresh is best).

Put dollops of this mixture on the covered baking sheet and put in oven at 400 F for 5 min.



carrot soup with fried saithe

Hanging around copenhagen on these chili days has made me so excited that i know how make soups. This is one i made the other day with Brianna. It was great, and then we added some fried fish, because we were really hungry.

I started off by adding
  • 1 peeled then chopped white onion
  • 2 cloves of garlic, smashed and finely chopped up
  • 1 tbs of olive oil
to a pot at med-high heat. I used a wooden scraper/stirrer thing i got at the christmas market. It is perfect for soups.

Once they had softened i added
  • 3 carrots washed and chopped up
  • 1 top of thumb sized piece of chopped ginger
  • 1 medium sized kaffir lime leaf
  • 2 tsp curry powder
then let cook for a couple min, stirring. Then add
  • 2.5 cups of water
  • a vegetable bouillion cube
Let boil for 20 min.

Blend, then add 1/2 cup of coconut milk and continue to cook for a couple min before serving. At low.

Now for the fish, i bought some saible...im pretty sure thats the right name and i heard it good for frying. So i decided to crust them up and have them with the soup.

I started by having two bowls.
  1. one filled with mixture of an egg and a tbs of coconut milk
  2. one filled with mixture of breadcrumbs and tsp of salt
I used one hand to dip the fish into the first bowl and then another hand to remove it from the second bowl so doesnt get sticky. Its important to not get the bad clumps in your hands...hand work is everything.

Dip it in first bowl and then second bowl. Then flip and make sure they are completely coated with bread crumbs.

Fry them in a tbs of olive oil, ill got some nice brown edges. Should not take more then 4 min a side.

They were so delicious, with just a slice of lime to give them a touch more flavour.

Enjoy guys.


Potato leek soup...just another hot shot

Okay, so a few weeks ago i made a potato soup but i decided to change a few things up. See if you can see what they are.

I started by adding a tbs of butter to a pot at med heat so it melt. Turning up heat and adding
  • adding 2 leeks (chopped up and rinsed so free from dirt)
  • 2 cloves of garlic (finely chopped up)
stirring that around and then adding
  • 2 large potatoes (chopped up) and stir again for a couple min at med/high heat
  • 1 L of cold water with a veggie stock boullion
  • 1 tsp cayenne pepper (for a touch of spice)
  • 1 tsp maple syrup (for some sweetness)
  • 2 tsp of salt
  • 1 tsp of pepper
then cooking it for another 30ish min. once boiling, lowering the temp and letting simmer.

now blending it all together so it becomes smooth.


Cherry Milkshake for those Cool Nights.

I have just come back from my Christmas, and i WILL post about it...because well it was AMAZING, with So much food.

My family went to Australia for the break and even though it is over, i was really craving a milkshake. They are the easiest and tastiest things. I have also been having a yogurt base, so its has a sharper taste but i feel much fresher.

It depends on who you are, but my amounts were
  • 1/3 thick turkish yogurt
  • 1 /3 vanilla ice cream
  • 1/3 cherry juice
It depends on who you are though, as you could add more ice cream to have it thicker, or juice to hvae it more sugary and thiner.

Now add it to a blender, or use a hand blend it and enjoy the tasty milkshake.