Green asparagus

Fried green asparagus on grilled bread, cream cheese, spanish cervil, ham and black pepper
4 people
8-12 green asparagus
½ bunch Spanish cervil
50 g Kirks fresh cream cheese (other fresh cream cheese can also be used)
8-12 slices of good bread
4 slices of good parma or serrano ham (if you do not have ham, bacon can also be used).
½ cup olive oil
2 tbsp apple vinegar
Salt and freshly ground pepper
Crack the root end of the asparagus, rinse the asparagus and cut them into 2 pieces.
Heat a frying pan with a little olive oil, put the asparagus on the pan and fry for 1-2 minutes. Depending on the thickness, but not for a long time, its important they still keep the crispness and color.
Finally sprinkle with chopped spanish cervil.
Drizzle bread slices with olive oil and grill them on a hot grill pan or under the grill in the oven so they get a nice golden and crispy finish.
Remove the bread from the grill pan and smear them with cream cheese, put the fried asparagus on top.
Roast ham crisp in the oven or in a pan, just be careful it does not get too much and gets burnt.
Break the ham into little pieces and put them on top of the grilled bread.

Season with freshly ground pepper

Server the grilled bread as a small snack before dinner, or as part of a main meal with a good salad.


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Fennel #2

Fennel risotto with chervil, sorrel , mascarpone and langoustine
4 people
2 fennel
1 shallot
25 g of butter
300g risotto rice (arborio or carnaroli )
1 cup white wine
1 liter of water or vegetable stock
3 tbsp mascarpone
40g grated parmesan
½ bunch chervil
10 leaves sorrel
2-3 tbsp cider vinegar
8 langoustine
2-3 tbsp olive oil
Salt and freshly ground pepper

Peel the shallot , chop shallot and one fennel into fine cubes and saute in 10g butter until cubes are soft and tender.
Add the rice and let them saute 1 min. then add the white wine and let it cook, until the rise has absorb all the wine.
Boil water or broth in a saucepan and keep it on the boil . Add the boiling liquid to the rice a little at a time so the rice is covered all the time, and stir thoroughly.
Cook the rice for 15-18 min. So they are tender but still with a little bite. It is important to season them with salt during cooking.
Remove the rice from the heat, add the remaining butter, mascarpone and parmesan, so the risotto will get a creamy and soft consistency.
Clean the langoustine.
Heat up a pan and fry the langoustine on high heat for approx. 30 sec. on each side , so they get a nice crispy crust and still juicy in the middle.
Take the langoustine of the pan and serve on the risotto.
Cut fennel perfectly fine , rinse in cold water and drain thoroughly.
Marinade fennel with chopped chervil, sorrel , olive oil, salt and pepper.
Serve the risotto on plates. Put langoustine and fennel salad on top and eat risotto immediately.
serve as a starter or as a small course in a big menu.

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Fennel #1

Sorbet with fennel, pear, grappa , with dried pears and sorrel
5 cups water
180 g sugar
40 g glucose syrup
15 pcs. fennel seeds
1 fennel
500g ripe pears
2-3 tbsp. pear vinegar  or other light fruit vinegar
¼ cup grappa
Add water , sugar, glucose and fennel ¬ seeds in a saucepan and bring to the boil . Cut the pears and fennel into small pieces – just leave the skin on. Put pear pieces and fennel up in the hot sugar ¬ syrup and cook for 5-10 minutes on low heat. Remove the pan and put pear, fennel and syrup into a blender and blend until you get a reasonably smooth and homogeneous mass. Sift the mass through a coarse sieve to make it perfectly smooth sorbet mass, season with pear vinegar and grappa. Put sorbet mass in the refrigerator and cool completely. When the mass is completely cold , then pour it into an ice machine and let it freeze into a sorbet . Take the sorbet out of the ice machine and in a bowl or plastic bucket and put it in the freezer so that it just becomes quite firm before serving. Sorbet can stand for 3-4 days and keep its good creamy texture . If sorbet stays longer in the freezer, it starts to make large ice crystals. Should it happen, you can melted sorbet and then freeze it again.

Server sorbet with crispy dried pears and sorrel. Sorbet can be served as a separate dessert , but will also fit in well with a strong chocolate or other ” heavy / heavy cake dessert as there is good freshness of the sorbet .

Dried pears 2 pears  Cut the whole pears in very thin slices , use a mandolin or a very sharp knife Put pear slices on a piece of wax paper on a baking sheet and dry them in the oven at 60 ° hot, for approx. 2 ½ -3 hours , until they are perfectly crisp. Pear slices are slightly brown during dry ¬ ring, but the taste of pear is very concentrated.

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Video from Spis reception

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You can buy the book here 

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Pickled pumpkin #Spis2014

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Soon the book will be for sale, buy it on presale now

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Pizza in Piedmont

Pizza dough
15 g fresh yeast
300 ml. tepid water
500 g strong whitw flour (italian 00 Is good)
15 g salt(2 teaspoon)
2 tablespoon extra virgin olive oil

Whisk together the yeast and the water. In a large bowl, mix the flour, salt, olive oil and then add the water and yeast and form the mixture into a ball. Now knead the dough on a floured work surface. To do this, push the dough backwards and forwards simultaneously with your two hands so that you are stretching it and then pushing it back down into a ball. Put the dough in a bowl and flour the top and cover with clingfilm. Leave to rise for 45-60 minutes. After rising, divide the dough into  6 large tennis ball size pieces and then roll them into thin discs. Top with the ingredients you want to put on the pizza.

Pizza with wild asparagus and nettles
2 pieces of dough.
10-15 wild asparagus(you can also use regular asparagus)
1 handful of nettles( you can also use other wild herbs or herbs)
50 g mascarpone
50 g freshly grated parmesan
Good olive oil
Sea salt

Cut the bottom of the asparagus and throw away , cut the rest of the asparagus into pieces of approx. 5 cm . Length , rinse them in cold water.
Wash the nettles and chop into slightly smaller pieces.
Roll out the dough into 2 very thin pizza. ( Approximately 2 – 3mm. Thickness, or as thin as it can be done )
Spread mascarpone on the 2 pizza and spread out in a thin layer.
Put then asparagus pieces, nettles and grated parmesan over in an thin layer.
Put the pizza into a very hot oven , directly on the stone plate and bake for 3-4 minutes. Until it starts to bubble up and get a nice golden surface , crispy base and crust.
Remove the pizza from the oven, drizzle with a little olive oil and sea salt on top and serve immediately .
The pizza can also be made with ordinary asparagus or other vegetables like zucchini, eggplant, tomato , nettles can be replaced with herbs like sage, basil or arugula.

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Brussels sprouts

Salad of brussels sprouts, carrot , apple, rye kernels and mint
4 people
400 g brussels sprouts
3 carrots
2 danish apples ( like Ingrid Marie or red aroma that has no acidity and freshness in it )
100 g whole rye kernels
½ cup. olive oil
3-4 tbsp. apple vinegar
Salt and freshly ground pepper
1 tsp. acacia honey
½ bunch mint
1 handful of red sorrel
Put kernels in a pot and rinse through with cold water , drain and add clean water to cover  the kernels.

Bring the pot to a boil and cook kernels in approx. 50 mins. On low heat.
Take the kernels of heat and put them into a bowl , marinate them with a little salt , 1 tbsp. vinegar and 1 tbsp. olive oil.
Take any. unsightly outer leaves of Brussels sprouts and cut the root.
Peel the carrots and then, cut Brussels sprouts, carrot and apple into thin slices and put up in a bowl.
Add to the kernels, and marinade with extra olive oil, vinegar, honey , salt and freshly ground pepper.
Pick and chop the mint , turn into the salad and sprinkle finally with sorrel on top and serve the salad as a separate salad or as an accompaniment to poultry, white meat or fish.

Recipe from the book Spis, published 20 March 2014.


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Herbal sprinkel #video #Spis2014

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Herbal sprinkle of mint , lemon, parsley sunflower seeds and fennel seeds
1 bunch flat-leaf parsley
1 bunch mint
2 organic lemons
50 g sunflower seeds
20 g fennel seeds
Grate the zest of the fine side of a grater and put in a bowl. Rinse the herbs in cold water and drain thoroughly. Chop the herbs until they are quite finely chopped. Put sunflower seeds in the herbs and chop them together, so they are well blended with herbs, put up in the bowl with the lemon zest Add fennel seeds in a mortar or spice grinder and grinding fennel seeds. Mix fennel seeds into the herbs and mix well. Use sprinkled to sprinkle over pasta,  new potatoes, baked root vegetables, baked or fried fish, slices of white meat and poultry. Also really good to sprinkle over cold slices of meat, if you have leftovers from the night before.

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Salted cod with pomegranate, watercress, spelt and cold-pressed rapeseed oil
4 people
300 g cod fillets (without skin and bones )
1 tbsp. coarse salt
1 tsp. sugar
1 dl. whole spelt
1 pot of watercress
½ pomegranate
2 tbsp. apple vinegar
4 tbsp. cold-pressed rapeseed oil
Salt and pepper

Day 1 Check cod  for freshness and bones. Put cod fillets on a serving dish and sprinkle with salt and sugar, cover the cod with film and put it in the fridge. Let the cod stay 12 hours in the fridge.

Day 2 Put spelt in a pot and add water to cover and bring to the boil. Boil spelt for approx. 1-1.5 hours , until tender, make sure the kernels are covered all the time with water.. Remove the pot from the heat and marinate the cooked spelt grains with vinegar, 2 tbsp. Oil , salt and pepper. knock pomegranate kernels out of the shell with a spoon and put them into a bowl. Take the salted cod from the refrigerator and cut it into very thin slices. Place slices on a dish or a plate and sprinkle the marinated spelt grains, pomegranate seeds, watercress, salt, freshly ground pepper and a little canola oil in addition to cod. Server as a starter or lunch dish with good bread and a salad.

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