Farmer’s Omelet with Bacon and Potatoes

Farmer's Omelet with Bacon and Potatoes

Omelette is the perfect throw together lunch or dinner dish. It’s easy to vary, and well it is one of the few dishes that come well together with yesterday’s left overs and whatever is left in your near-empty fridge. Continue reading


Jamie’s Zucchini Carbonara


This dish is on my top ten favourite food list, no doubt about it. It’s easy, delicious and it has both bite and kick to it. Make sure you follow the instructions exactly so you don’t end up with Pasta and scrambled eggs. Continue reading

Pizza Thai-style: Peanut Satay

Pizza Thai-style: Peanut Satay


350 grams of chicken breast
1 clove of garlic
2 table-spoons of greek yoghurt
Salt and pepper
1 table spoons of chopped broad leaf parsley

Pizza dough
1/2 pack of dry or yeast (equivalent of 25 grams fresh yeast)
2 1/2 deciliters of lukewarm water
2 tablespoons of olive oil
1 teaspoon of salt
Ca. 6 deciliters of flour

Peanut Satay Sauce
1 tablespoon of sunflower oil
1 tablespoon of red curry paste
2 tablespoons of  peanut butter
1/2 tablespoon of sugar
1 tablespoon of lemon or lime juice (or a little apple cider vinegar)
2 decilitres of coconut milk

Pizza filling
Red peppers
Spring onions
Red onion
Chopped peanuts
Chopped fresh coriander
Grated cheese

Making Chicken Satay Pizza

First off, don’t let all these ingredient lists and mini-recipes fool you. This is a simple recipe, you just have to do it stepwise. First step, make the marinade. Tim and I made it in the morning cutting the chicken breast into thin slices, taking off the “yucky” bits. Garlic in the garlic crusher, chop some parsley, add salt, pepper and yoghurt to a bowl and mix well. Cover with plastic and place in the fridge until you need it. 10 or so hours later, I started on the pizza dough. Follow the instructions on our previous post Italian style Pizza and you’ll be fine. Remember that the amount of flour is always different depending on how much fluid it sucks up, so try to use your gut and add flour little by little. Leave the dough to rest for 45 minutes, do some laundry or something and when there is 15 minutes left start on your sauce.

Before you start on the sauce set your oven to 225 degrees Celsius and fry up your marinated chicken in a little bit of oil. Leave to the side on a plate. You can use the same frying pan, as long as you pour out all the chicken and leftover liquid from the yogurt.  Add oil to the pan and swivel it around before you add the red curry paste. Let cook in for a little bit, until it starts smelling fragrant and add peanut butter, coconut milk and sugar. I didn’t have any lemons in the house this time, so I used a little bit of cider vinegar, also does the trick. Let cook for about 5 minutes until it starts to thicken. Add the chicken, without the liquid into the sauce and stir until all covered.

Take out your pizza dough and roll it out. Add onto a cooking tray covered in a baking sheet. Cover with the peanut satay chicken sauce and start adding your filling, sliced peppers, spring onions, red onion, chopped peanuts (I use the salted kind) and fresh and roughly chopped coriander. Grate some cheese and in the oven it goes for 15 minutes.

Inspired by Peppes Pizza, Thai Chicken #15

Yummy Yoghurt Pancakes

Yummy Yoghurt Pancakes


2 deciliters of yoghurt
1 deciliter of milk
3 eggs
2 table-spoons of sugar
150 grams of flour
15 grams of baking powder
1 tea-spoon of salt

Making Yoghurt Pancakes

Crack the eggs in a bowl and add sugar, salt, yoghurt and milk. Whisk well together by hand. Measure up your flour and your baking powder and add into the mixture, little by little, while whisking hard. Cover the pancake dough with a cloth and let rest until you see bubbles in the surface. Put your oven on to 50-100 degrees Celsius and put in a baking dish. Get your frying pan ready, non-stick is preferable and add a bit of butter to it, ca 1 tea-spoon. Fry 3 pancakes at a time. Wait until the pancake starts to bubble and check colour underneath before  turning. When the pancakes are done, add them to the baking dish in the oven, to keep warm.

Serve with Nutella, jam & creme fraiche.

Inspired by Lisa

Homemade Cocoa & Vanilla Whipped Cream


4 tablespoons of sugar
1 tablespoon of homemade vanilla sugar
5 tablespoons of cocoa powder
1 litre of milk (semi-skimmed)

Making Homemade Hot Chocolate:

Mix sugar, vanilla sugar and cocoa powder in a casserole and add the milk. Heat up, while stirring, until the hot chocolate almost comes to a boil.

Whisk cream with a few spoonfuls of vanilla sugar. Pour the cocoa in a cup, add a few spoonfuls of cream and sprinkle over some cinnamon sugar.