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Recipes, Restaurant

Mint sauce for your lamb or chicken or BBQ or…


This sauce/mojo is my new favourite summer sauce. Normally we make the red mojo(Mojo Picón) to accompany the roast beef and roast pork at the weekend lunch buffet. It is a traditional sauce from the Canarian Islands, which Thomas learned by heart when he worked there many(many, many;-)) years ago. But a couple of weeks ago he decided to tweak the recipe a bit. Instead of red bell pepper, he added mint and parsley. It is super fresh, creamy(without using any kind of dairy product) a bit spicy and just YUMMY! At the moment we have it on the a la carta menu with oven-roasted lamb and we have been asked, by guests, to share the recipe. So here it is, our summer sauce suggestion:

Mint Mojo

30 grams almonds
1 handful fresh mint
3 sprigs of parsley
½ teaspoon cumin
2 spoonful vinegar
1 cayenne chilli
50 ml olive oil

salt & pepper

The recipe is so easy. You throw the seven first mentioned ingredients into a blender and blend it thoroughly. Add water, little by little, until you have reached the preferred texture and season with salt & pepper.


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Recipes, Restaurant

It’s May and it’s Soup Day in Spain!!

It is raining and the temperature is down at 13,5 degrees (C). It is that week of the year where our family and friends in Denmark like to point out that it is warmer there than here!! But what can I do; stay inside, read a good book and enjoy a well-made soup.
A few weeks ago Thomas made this tasty soup for the Weekend Buffet. So when ever it is a Soup Day in your country, brighten up your tast-buds with this one:

Linsesupe, bedst

Creamy lentil soup with coconut and coriander (serves 4)
250 grams of lentils (you don’t have to soak them)
1 onion
1 leek
5 garlic teeth
2 carrots
1 lemon
1 can coconut milk
1 handful fresh coriander

Peel and cut all the vegetables. Then grate the lemon and squeeze the juice.
Sautee the vegetables and after 10 minutes add the lentils, coconut milk and lemon zest. Let it cook at low temperature for 50 minutes with the lid on. Before serving blend it well (we use a thermomix) with cilantro, lemon juice and salt & pepper. (I like to add chili!)

Buen Provecho!

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Mushy, old bananas make a great banana cake.

sorte bananerafterWe eat a lot of fruits, but sometimes the bananas get dark brown/black real quick, which doesn’t really encourage anyone to eat them. But instead of throwing them out, here is a easy recipe for a delicious banana cake:

 170 gr sugar
100 gr butter
3 eggs
125 gr flour
1 teaspoon bakingpowder
2 teaspoon vanille sugar
1-2 bananas

Whip the sugar and softened butter well in a bowl, add the eggs one by one until the mass is white and fluffy. Combine the flour, baking powder and vanilla sugar. Then add it bit by bit to the sugar mass, while you stir it gently.

Mash the banana(s) well and add it to the rest. When everything is mixed, pour it into a greased baking tin. Bake in oven for appr. 55 minutes at 175 degrees C (350 degrees F).banankagebefore


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Time for a snack!?

soya mandler

Soy Almonds,

– are really easy to make and delicious to eat!!

100 gr almonds with skin

2 spoonful soy sauce

Heat up a frying pan, add the almonds and soy sauce. Stir until the liquid has evaporated, take the almonds off the pan and let them cool off.



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Recipes, Xtra

“The Cake Man” (birthday cake)


Last week we celebrated David’s birthday and in our family we have a cake tradition, which we brought with us to Spain, to big amusement for our kids’ friends. This cake was very typical in our Danish childhood, where our mums made it. At a child’s birthday party there would always be a “cake man” or “cake woman”.

Thursday morning, when David was in school, I baked a big chocolate cake. It doesn’t have to be this exact recipe, but it is super easy and the kids love it! (You can find the recipe on the bottom of the page) When it had cooled of, I cut it in the shape of a boy. Obviously at Thea’s parties, the cake is shaped with a dress instead of trousers.

The first kids arriving help decorating the cake with candy. While I spread the icing on top of the cake, they are ordered to wash their hands, and then we are ready. They always have lots of fun doing it; two blue-coloured sweets for eyes, yellow for hair etc. to make it look like the birthday child.

pynte kagemand

Remember(!!!) to buy plenty of candy, because half of it goes on the cake and the other half in their mouths.

Where Thomas’ and my cake traditions divide, are at the actually part of eating it. In my childhood we would scream while we made the first cut into the cake. Yes, I know it is a bit barbaric. But again, it’s good to let out some steam sometimes, hehe…

Here is a small video of it: (you might turn down the volume!)

[vidcore vid=”gR1VO2HA”]

Chocolate cake:(for 15 -20 kids)

750 gr butter
1250 gr sugar
10 eggs
875 gr flour
5 teaspoon baking powder
5 teaspoon vanilla sugar
20 soup spoons unsweetened cocoa powder
3,75 ml milk
3,75 ml boiling water

Preheat oven to 175 degrees C (350 degrees F).

In a large bowl whip the sugar and softened butter well, add the eggs one by one until the mass is white and fluffy. Combine the flour, baking powder, vanilla sugar and cocoa and then add it bit by bit to the sugar mass, while you stir it gently and adding milk. When the batter is smooth, add the boiling water and again stir until smooth; the batter will be thin. Pour the batter into a pan prepared with baking paper.

Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before you cut the shape of a boy/girl.

Have fun!

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Cold avocado soup with Norwegian lobster

Here is a great suggestion for a nice summer Salad.

avokado cream

Cold avocado soup with Norwegian lobster (serves 4)


2 avocados

3 tablespoons Greek yoghurt

1 lime

1 garlic clove

2 drops good quality sesame oil

100ml water or cold vegetable stock

1 tablespoon olive oil


A couple of handfuls fresh, crispy mixed lettuce

20 Norwegian lobster

olive oil

2 garlic cloves (unpeeled)

12 ripe cherry tomatoes

1 spring onion

2 limes

2 tablespoons toasted pine kernels

½ tablespoon good virgin olive oil

6 sprigs coriander


Blend the avocado, yoghurt, lime juice and zest, grated garlic clove, water, sesame oil and olive oil in a blender until smooth, and season with salt and pepper. Divide the cold soup into 4 deep plates.


Mix the lettuce leaves together, having rinsed and patted them dry. Deshell and devein the lobsters without removing the heads. Fry in oil with 2 unpeeled garlic cloves. Halve the tomatoes, finely slice the spring onion and slice the limes into boats.

To serve:

Spread the tomatoes, spring onion, lime, pine kernels and prawns over the soup and lettuces. Drizzle with virgin olive oil and sprinkle torn coriander on top.

This ideal summer dish also tastes great with king prawns or scallops.

(Photo: Lykke Rump)

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Strawberry Ceviche

We are so lucky that in Spain the strawberry season is fairly long, from February to June! We love them and right now they are featured on our menu, served in a delicious dessert Thomas has created. “Ceviche” is a known dish(originated from South America), but mainly served as a cold starter with fish, lime, chili, coriander as the main ingredients. With this fish salad in mind Thomas came up with the idea to a “dessert ceviche”; with strawberries, lime, chili, fresh mint and pistachios. This dessert has been praised by many of our guests and quite a few have asked for the recipe. Now it is for you all to try and it is very easy to make:

ceviche de fresas3

Strawberry Ceviche

(serves 4 persons)


2 dl of milk

1 dl of full cream

75 grams of sugar

¼ vanilla pod

20 grams of maizena

2 egg yolks


Toppings: Strawberry ceviche

400g Strawberries

2 limes

2 spoonful sugar

½ dl water

¼ vanilla pod

½ small red chili

4 fresh chopped mint leaves

2 spoonful toasted pistachios without shells

How to make the cream:

Bring milk, cream, sugar and vanilla to the boiling point.

Whisk lightly together, in a bowl, the egg yolks and maizena. Slowly pour the cream/milk into the egg yolks, while whisking. When well mixed pour everything up in the pot again. Put it on low heat and whisk until it becomes thick (1-2 minutes…), then take it off the heat and sieve it and refrigerate it until you need it.

This is called English cream!

How to make the strawberry ceviche:

Clean in cold water the strawberries, nip the green top off and cut each in 4 or 6 pieces.

Grate the zest of 1 lime and juice both of them, put juice and zest in a small pot with the sugar, water, vanilla and chili. Bring it to the boil and let it cool off in the pot. Sieve it and marinate the strawberries for a few minutes in it. Just before serving mix in the chopped mint leafs and toasted pistachio nuts.

Before serving:

Pour the English cream about halfway up, in 4 glasses. The other half you fill with the strawberry ceviche.

Serve them with a crusty cracker and maybe some shredded, freeze dried chili as in the photo.


When the strawberry season is over, you can replace them with watermelon, peaches etc. (or with the seasonal fruits and berries in your part of the world) as will we in the restaurant.

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