Grilled lamb

South American inspired grilled lamb.
Lamb is not the prefered meat when grilling in South America, but after googling I did find that some places they sometimes use lamb. I read that lamb was the cheapest meat they could get hold only used in a few dishes and sometimes grilled. I asked some of my South American friends, but they did not have any lamb recipes either.
I found some rack of lamb at the grocery store, something I seldom do and was finding myself imagining the smell of grilled meat slightly charred.
Grille lamb rack
 I made a chimicurri that I massaged the meat with, grilled and served with a green salad with baked corn.
Preparing lamb racks

1-1.5 kg rack of lamb


2.5 dl minced parsley
4/3 clove pressed garlic
2 tablespoons finely chopped oregano
125 ml olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper

Finely chopped chili to taste

I chopped everything with a knife, but you can certainly use a blender or something similar.
Half of this I spread on rack of lamb and the other half
I mixed with some finely chopped chili.

This was the first time I grilled rack of lamb, so I winged it a bit.
I grilled the meat on high heat for a few minutes to char the meat and then I turned the grill down to about 100 C and left the meat there for about 30 minutes.

Corn on the cob with herbs and butter

Salad with baked corn

Piquant herb butter200 g butter
1 teaspoon ground cumin
2 tablespoons chopped parsley
1 tablespoon chopped fresh coriander
2 cloves minced garlic
2 tablespoons chopped chili
2 dl finely grated Parmesan cheeseMix everything together, except 1 dl of cheese4 corn on the cobBoil the corn in salted water for about 10 minutes
or purchase pre-cooked ones
I cut them in half length wise and place them cut side down on a baking tray, spread the butter on top and sprinkle the rest of the cheese on top.
Grill them in the oven until the butter is melted and the cheese is nicely crusted.
250 degrees C between 5 to 10 minutes near the top of the oven to corn get a nice golden crust.
Baked corn on the cob


I bought a bag of mixed greens from thee store enough for 4 people.

The dressing

1 dl olive oil
2 tablespoons fresh lemon juice
1 small clove garlic, minced
kosher salt and black pepper

Mix the dressing ingredients together.
Toss the salad i a bowl with the dressing, cut off the kernels of the cobb and mix them with the salad.
Salad and corn

Enjoy a different easter dinner.

Greek salad


Γεια σας, τι κάνεις, εδώ είναι μια νόστιμη ελληνική συνταγή σαλάτας

Quick and healthy salad

Over the years I have encountered Greek salad on quite a few menus. A simple salad consisting primarily of tomatoes, cucumbers, onions, peppers, olives, feta cheese and oregano. Sometimes I also had it served with lettuce, but not when I was in Athens.

Continue reading “Greek salad”


The Filipino version of a green papaya salad, is a lightly pickled vegetables mix called Achara. The key ingredients in this salad is green papaya, ginger and of course vinegar. You can make this with or without chili, the heat is up to you.

Lovely as a side dish with grilled and fried dishes.

The brine usually used for this is very sweet, I halved the amount of sugar for this recipe

5 dl cane vinegar
250 g sugar
50 g ginger, peeled and roughly chopped
15 birds eye chilis, chopped( you can use more or less)
2 crushed garlic cloves
1 ts salt

1 small green papaya, peeled and julienned
1 carrot, peeled and julienned
1/2 Yellow bell pepper
1/2 Red bell pepper
1/2 Green bell pepper
4 red birds eye chilis, for decoration
4 green birds eye chilis, for decoration

Place the vinegar and sugar in a saucepan with the ginger, garlic, birds eye chilis and salt, stir and then bring to a boil. Remove from the heat let it cool a bit until finger warm.

Remove the ginger, garlic and chilis( you do not have to do this, but I like to do it) from the vinegar mixture and add the remaining ingredients, stir to combine and let it stand for at least 10 minutes.

Drain, discard the liquid and refrigerate until ready to serve.


Larb moo, lovely minced meat salad

TV can be a source for inspiration, after watching a re-run of DDD, I had to make this dish.

Larb (ลาบ) is a mince meat salad, and regarded as the national dish of Laos, but this dish is also known as a Thai dish from the north-eastern region of Isan.

The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice for texture, and an assortment of fresh herbs to bring it all together.

I served the larb with lettuce leaves and a papaya slaw, for recipe go HERE

Larb 4 agj

1 dl chopped shallots

2  shredded garlic cloves

1 tablespoon of chili flakes

400 grams  minced pork

1 tablespoon of palm sugar

1 tablespoon of fish sauce

1/2 tsp Sriracha sauce, how much depends om the heat you want

1 – 2 limes

long leafed coriander or regular coriander

3 – 5 spring onions (green onions)

About 20 leaves or so of fresh mint

Iceberg lettuce or hearts of romaine leaves

First step is to make the toasted rice (khao kua ข้าวคั่ว).

khao kua 1 agj

Fry uncooked sticky rice in a dry frying pan on low to medium heat, Stir continuously, roast the rice until it turns from white to golden-yellow and fragrant, almost like popcorn . It takesabout 15 minutes or so.

Once the rice is finished roasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder or use a blender or food processor. Put your toasted sticky rice powder in a bowl aside.

Larb (ลาบ)
Saute shallots, garlic in a pan with oil, when the onions are glossy, add the chili flakes and stir before you add the minced pork.
Larb5 agjFry the pork, breaking it into small minced pieces, until it’s cooked and add a large spoonful of crunchy sticky rice
Take the pork off the heat, and add palm sugar, fish sauce, Sriracha sauce and squeeze in the lime juice.
Give the pork and the seasoning a quick stir, pluck about 20 or so of mint leaves off the stem. Throw everything into the saucepan with the pork.
Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
Taste test. See if it needs more fish sauce for saltness, lime juice, or chili flakes. Get it the way you want it.
Serve this with a green papaya salad or the papayaish slaw I made.
Papaya salad 1 agj
Place a large spoonful of larb in a lettuce leaf, top with papaya salad fresh herbs and more crunchy rice.
2016-02-08 16.12.48 larb 7 agj

Colorful Thai coleslaw

Green papaya salad agj

This salad is based on a Thai green papaya salad, but in this one I only use green papaya,red cabbage and carrots. So that is why I called it a slaw.

This salad is nice with a lot of different Asian dishes.

Zucchini and lobster salad

I try to live healthy but I am a sucker for sweets and snacks.

Once in a while I see the light and make something healthy like this dish. While eating this I think to myself, this is so yummy why don’t I do this more often.

As I said I try to be healthier sincce I am diabetic and sometimes I substitute some og the pasta when I make lasagna with thin slices og zucchini.

I saw a picture on instagram by @chicujenta wher she made raw  zucchini spagetthi with a raw sauce.

I had zucchini and lobster in the fridge and thought i would make a salad almost like a papayasalad.

For 4 small lunches or 2 dinners you need

1-2 zucchini, chredded with a mandolin

2 cooked lobster

1/2 onion finly chopped

2 cloves garlig, crushed

2 tbs olive oil

16 oz ripe and peeled tomatoes or canned

1 cup white wine

1 ts chopped fresh parsley

1 ts chopped fresh oregano

salt and pepper

Lemon and parsley to garnish

Sauté the onions and the garlig in olive oil on medium heat, when the onions start to sweat add the tomatoes an wine.

Let it cook until the tomatoes ar so soft you can crush them with a spoon, add the herbs and salt and pepper to taste.

For this salad you do not want to cook the tomatosauce for too long, you want a little tartness that goes nicely with the lobster.

Put everything together on plates and enjoy:)

Håper det smaker 🙂