The best way to enjoy a mellow summer evening? In the garden, with a good friend and a bowl of fresh strawberries. Combined with lemony buttermilk and bisquits. Happy, happy, happy.

Library additions

Ooops, forgot: I was really sick around my birthday in March - and in my feverish state I bought cook books on Amazon.










Spectacular cakes has awaken my inner Martha Stewart - I now want to be an amazing cake decorator. My exam will be this saturday, where I'm creating wedding cupcakes for the royal wedding between prince Joachim and Marie Cavallier.












Then there's Medina Kitchen. I love North African food and this book is so inspiring - and I especially enjoy the portraits of the women who makes all the food. The men in North Africa apparently mainly cook for feasts and in public.













Last, but not least - UK hit chef, Skye Gyngell is out with her first cook book. She has an amazing story, she used be a drug addict, but she cleaned up and discovered a love for food. She now runs a very popular restaurant in London. Her approach to food is interesting - she works with two basic flavourings; earth and sky, which are included in every recipe.

Summer's here!

It's been too long since I've posted - but tonight I was inspired by my own dinner: new Danish potatos. There's only one way to eat them - boiled, served with cold butter and crunchy Maldon sea salt. So simple and still pure heaven. Oh yeah, and don't forget a glass of chilled Pinot Grigio!

Easy fruits

Just a fun little thing:
An amazingly funny man, Rune, send me a link to this. I love it! Although, the coconut has been omitted since it's so difficult it's off the charts! Enjoy ;-)

Chili and green tea

So, it's January. And of course I'm to be found under my duvet. Sick. I am - however - trying to get rid of fever and sneezing by eating an obscene amount of chili and downing green tea by the litres. My dear colleague Camilla Nivaro wrote, that green tea can cure just about everything, so green tea: Consider this you exam!

I made my favourite thai chicken chili dish last night - and there's enough to feed my tonight as well. Ahh, joy!

You can make it yourself:
Heat oil in a wok and roast dried chili flakes and finely chopped fresh red chili (as hot as you need it). Then add black chili paste and thinly sliced chicken fillets. Fry for five minutes and then add tomato ketchup, fish sauce, a bit of sugar and more dried chili flakes. At the end, add thick slices of spring onion and caschew nuts. Eat with rice - on the side, to douse the chili's heat. You might want to call this dish go away mucus chicken chili...

Words of Food

I always read cook books on the toilet. It seems to be the best place for getting inspired and cooking up new ideas. So which books do I bring with me at the moment?

# Silver Spoon - more than 2.000 recipes from the Italian kitchen. It covers everything - there's even a chapter on wild boar.

# Pork & Sons - the most beautiful cook book. Pig is the only animal that counts here, and you'll need a lot of time to cook yourself through these pages. Especially the patés sounds delicious.

# Domestic Goddess - an all time favourite from Nigella Lawson. She got me baking when I thought I couldn't. Thanks!

# River Cafe Cook Book - not new, but so inviting. This is the place Jamie Oliver learned to make simple, italian inspired dishes - and it shows. Try the pressed chocolate cake. I serve it with whipped cream folded with lemon curd.

And here I am! Taste central!

First, this page is 100 percent inspired by Alejandra Ramos's genius blog (www.alwaysorderdessert.com). I discovered that I'm not the only one who loves food; shopping for it, cooking it, discussing it, reading about it and most importantly - eating it. How magical!

This blog is an extension of my kitchen - and of my ever expanding restaurant budget. Look forward to ups and downs of my own food experiments (and maybe some recipes thrown in) and nitty gritty detailed descriptions from dinners on the town. I promise to be honest, fun and appetizing (or not).

Welcome.