Gambas al Ajillo

When the weather shows it face from its worst side, I often dream away from cold Denmark to warm and living Chile. The best way to sparkle my memories is “Camarones al Pil Pil”. The dish is amazingly easy to make and a sure hit. Serve it with a nice piece of bread, I prefer Marraquetas or Baguettes. Do combine this dish with Guacamole … I so want to travel to Chile right now.

  • 1kg of shrimp 36-40 pieces
  • 30ml. of Olive oil
  • 5 cloves of garlic
  • Strong hot Chili
  • 100ml white wine
  • 100g butter
  • 1 bunch of fresh parsley or Coriander
  • Salt and Ground Black Pepper


As promised is this dish very simple, but do not make this in advance, it is a cook and eat dish. It is a dish, which calls for a gas hot top, but can be made in a iron skillet over an electric hot top. I can recommend preheating your clay bowls in the oven until they are hot, but beware its oil that makes this dish so wonderful J

Peel the shrimp

Heat the olive oil in a skillet over medium heat. Add the garlic cloves cut into thin slices. Make sure you do not burn the garlic.

Add Chili, also be careful about burning them.

Now add the shrimp and stir constantly. Season with Ground Black Pepper and salt.

Add white wine and wait for it to evaporate almost completely. Remove from heat.

Add the butter into small 1cm x 1cm cubes and stir well.

Plucking the parsley and chop finely. When serving, sprinkle over the shrimp.

Pebre – Chilean Chile Pepper Salsa

A table without Pebre in Chile, is a half done table. It is often enjoyed by dipping Marraquetas into a dish of pebre. It is also very popular “chorípan” made with chorizo on a Marraqueta.

  • 1 Finely chopped large onion
  • 3 Finely chopped cloves garlic
  • 1 tablespoons red chili pepper paste
  • 1 Finely chopped red pepper
  • 1 tablespoon of red wine vinegar
  • 2 tablespoons olive oil
  • Juice of 1/2 lime
  • A lot of finely chopped cilantro leaves
  • A lot of finely chopped parsley leaves
  • 4 Tomatoes.
  • Salt and pepper to season



Roughly chop tomatoes and peppers. Finely chop the remaining ingredients (and I do mean finely) and mix it. It can be stored in refrigerator for up to one week. It will taste spicier the day after you make it.

And advice on pebre. When invited to a Chilian home, do remember to compliment the pebre, there is a lot of pride being put into it. Making suggestions for changes is seldom welcome J.

Never go down on appliances – Mixers

Being a lazy bastard who takes great interest in cooking, machinery is the breadwinner. Buying the wrong units has cause much grief and extra expense, choosing right the first time might initially cost more, but it will pay in the longer run. Another point to make is that good equipment often has low WAF, so do not bring your women when venturing for new appliances J.

I got no intention arguing for an industrial kitchen appliance, this blog argue with intent for baking at home.

Mixer, Forget about hand mixers. I started out with one, and it ruined my desire to bake so many times, they are underpowered and a general annoyance. Stand mixers is where you want to put your money, they can be left to work on their own and has more functions with many accessories and attachments available.

My first stand mixer was a Kenwood K-MIX, and it was a piece of crap. It didn’t have the mussel to kneed much dough at the time. Even with small amount of dough it quickly ran hot, and made gruesome noises… until it eventually died.

The quest for my next mixer was a struggle, between a machine that didn’t take up to much space, had the right mussel, but wasn’t too pricy. My choice fell on the Kitchen Aid Artisan, fair priced, looks nice in your kitchen, and with enough mussel to do a good job. Compared with the classic is the artisan stronger, and its bowl has a handle.

The downside of choosing the Artisan model is that you are going to spend a lot of buy extras accessories and attachments. Though it is a strong machine I cannot recommend kneading more than 500g of flour at a time.

Should I choose today, would I’ve have gone for a kitchen aid again, but most like would I have chosen the bigger model “professional 600”.


I think it is a safe claim, that Marraquetas are the most popular breads in Chile. Soft and airy to the inside, with a crusty outer. You can spot them by distinctive shape, a shape allowing them be easily divided into four parts. If you have not enjoyed Choripán (name comes from the combination of the names of its ingredients: a grilled chorizo (sausage) and a pan (bread “marraqueta”) you have not been to Chile J

It is easy to make this bread, but set away 2 hours preparation and 25 for the baking.

Ingredients for 8 roles.

  • 500g (4 cups) of all-purpose flour
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 3dl. (1 1/4 cups) hand warm water
  • 1 tablespoon extra olive oil
  • 1 teaspoon salt


All though it is true you can use an all-purpose flour, is better flour yielding better-flavoured bread. I would like to point out that organic food has very little to do with quality. It might make the rats healthier but it will have no impact on taste. Look for whole grain flour, which is partly or entirely milled from whole or almost-whole wheat grains. For my bread, I use Weed from Majbøllegård.









Dissolve the yeast and sugar in 1½dl. hand warm water. Let stand 5 minutes, you will see the yeast starting to become active.

I prefer using my Kitchen Aid mixer equipped with the dough hook, to bring the dough. Add the oil and the yeast mixture to the flour and begin to mix slowly, while adding the remaining water. Let your mixer knead the dough until it comes together in a ball, adding a tablespoon or two more water if necessary. Continue to knead for another 10 minutes, until the dough is smooth, elastic, and no longer sticky.

Place dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place until doubled in size, about 1-2 hours.

Punch dough down and divide into 16 pieces. Roll each piece into a ball, and then let dough rest for 5 minutes.

Take two balls of dough and press them together. Place them onto a baking sheet and flatten them down together so that they resemble an oval.

Repeat with remaining dough, until you have eight double rolls on the baking sheet. Let rolls rise in a warm place for about 30 minutes. Slice top of each roll lengthwise with a sharp knife, across the two rolls. Place the rolls in the (preheat to 200c/400f) degrees oven. I can recommend having an iron skillet in the bottom of the oven, in which you can add water just prior to closing it; this will create the steam needed. Bake rolls for 20 to 15 minutes, until golden and crusty.

Searing a nice Steak

With a few simple steps, you can cook a steak, which is to die for J

Choosing your cut.

Make sure you are on good terms with your local butcher. You do not want some 25 years worn-out milking cow that, just recently been flattened for beef. You want to select a cut of meat that is tender and has plenty of marbling. In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts.

I went with a lower budget and chose a Rib eye steak, also known as Entrecôte.


Cooking the meat

To sear a good steak is it essential to have a good large cast iron skillet.

Make sure your beef has reached room temperature before frying it, give it a 2 hours at living room temperature before you start frying it. If you take it from the fridge to the pan, it will be ruined on the outside, before reaching the right temperature in the core.

Pat your cut dry with a paper towel before frying it. Meat should fry and not boil.

Season the beef with olive oil, and salt, and NOT pepper. The pepper will burn when you fry your steak. Add the pepper just before the steak is done.

It is hard to give exact times on frying times, but here is a rule of thumb, which can take base for your adjustment depending on cut, size and thickness.

VERY RARE (bleu) My personal favourite. It leaves the meat unspoiled, Very soft to the touch, and purple-red of colour. The inner is raw meat, unfortunately to few people loves and respect the food this way. You need a very hot pan with butter and oil, let the steak sear both sides just until browned (about 1 minute each side). Use your fingers to pressure the meat down against the pan, ensuring good contact.


RARE (Saignant) Sear for 2 minutes each side and 1 minute on the edge in very hot oil and butter. The steak will still feel soft when touched; the core colour will be red.


MEDIUM (à point) Sear for 3 minutes each side and 1 minute on the edge in very hot oil and butter. The steak will offer resistance when touched; the core colour will be pink, and pink juices will bead on the surface of the seared side of the steak when turned.


WELL DONE (bien cuit) (ruined) Sear both sides just until browned (about 1 minute each side) and then cook for about 15 minutes in a 170 C (325 F) mark 3 oven. The steak will be very firm when touched; the core colour will no longer be at all pink.


After you seared your steak, wrap it up in tinfoil and let it rest 5 min. Allowing the cuts to rest, will allow the heat to slowly heat the core of the steak, it will make the meat tender, and juicy. Do not panic if loses its temperature; just reheat it quickly before you serve. Meanwhile the cuts are resting, take the excess grease and meat juices and make your source.

Guacamole Chilean style

Guacamole is properly one of my favourite dishes. The process of making it is simple, yet often ruined, so when served is it a substance which only resembles Guacamole in colour. The taste and texture is mostly ruined.

Though it takes minutes to mash and rip your avocadoes for the Guacamole, is the other ingredients best prepared hours ahead. This leaves time for the flavours to evolve.

To make the ingredients it is much the same as when making “pebre” you will need

  • 1 pcs finely chopped spring onion
  • 6 pcs. Finely chopped small tomatoes, without the inner seeds.
  • A great deal of coriander
  • Extra Virgin Olive Oil
  • ¼ of a Lime juice
  • A teaspoon of strong Chili
  • Minced garlic clove

A great deal of chopping going into this phase, remember to chop super fine, to achieve a delicious result. You absolutely do not want to use any kind of machine. We do not want the inner from the tomatoes so remove them. Mix the ingredients and give it a small amount of oil, then season with salt and pepper. You want the mixture to be a tiny bit on the salty side, while the avocadoes will absorb a lot of the salt. Foil it up and put it on cool for the next hours..


Now its minutes before serving and we want to put it together. Here is a hint! Do not use machines, you mash and ripe your avocadoes with a fork. Guacamole it is not a smooth mass, but a chunks of avocadoes.

A little word on avocadoes, first use Hash avocadoes (the dark kind) they are tastier. They have to be soft to the touch. It is easy to check if they turned bad. Remove the bud of the avocadoes, if it is light green in colour, and not brownish it is properly good.

Mix it all together, gently, if you are not going to serve straight away, remember contact with air will turn the Avocadoes brown, to avoid this, do cover them tightly with foil.

The final ingredient is in short demand; you will need a wonderful Chilean woman to share the meal with.

Lasagna di Salmone

Last night we had some friends over for dinner; it was much-needed kick-start to revive our social life after it, had been flat lined due to our projects at work and studies.

Lasagne is a winner for two reasons. It takes a limited effort in the kitchen and both kids as well as adults love it.

I decided to make two version of it. One traditional based on meat and bacon (a twist I am going to blog about soon) and a one with salmon. It is a self-composed recipe “Lasagne con Salmone e Funghi”.

I went with with dry white wine. I went with the Pinot Grigio 2011. In hindsight, I should have gone for some more sparkling, like Maison Noelie Laborde Crémant de Bourgogne. I can recommend buying wine from Regis Baccaro
(@regbac), who never fails finding you the right wine to the right price.

Cesari pinot grigio 2011



For starters, I like to point out a fact best formulated by, as Thomas Kejser once said success with Lasagne equal amount of Béchamel added.

Because fish is a low-fat Ingredient, add a little cream to my béchamel. A spoon full of Dijon will complement the fish nicely as well.

Texture is another key; you want people being able to identify the ingredients, so slice your Salmon in nice long fat chunks approx. ½ cm thickness. When boiling your broccoli, leave it crunchy, cool it off in water and slice it in thick crunch slices. Clean and slice your funghi, and you are good to go.

Build your lasagne, interleaving with plates and ingredients. When adding the fish, give them a good squeeze of lemon.

Top off with mozzarella, parmesan, and its ready for the oven for (20min)

This blog mainly focus on my daily life, my passion for Information Management, Photography and Food.