Food Emperor
Savory

Pyttipanna

By On April 5, 2016

All countries have recipes that are based on leftovers. Italians have their frittata, Koreans have their bibimbap, the French make pain perdu (knows as French toast in the English speaking world), and… Read More

Cooking

Diastatic Doughnuts

By On February 28, 2016

Who doesn’t like doughnuts? A lot of people. But for those who do like them, I’ve made the best doughnuts I know how to make. They have an amazing texture, all fluffy… Read More

Cooking

3xGarlic pasta

By On January 23, 2016

Garlic! Some say it has healing properties, some say they don’t like garlic but actually do they just don’t know there’s garlic in their food, others truly hate it. Most people like it… Read More

Cooking

Crêpes Suzette with clove flavored ice-cream

By On December 22, 2015

You know the Christmas smell of cloves and orange? Or the smell of citrus and cloves in perfume? Imagine if you could eat that perfume, have you ever thought about that? Like… Read More

Savory

Łazanki with crispy pork

By On December 15, 2015

There are tons of stories about pasta and where it originates from. Maybe it was introduced to the Italians from the arab world, of maybe by the greeks. Or perhaps it was… Read More

Cooking

Vegan pina colada meringue sandwiches

By On November 18, 2015

If you’re vegan, you’ll love this meringue desert. Imagine that, meringues without egg white! If you’re not vegan, you’ll still find this fascinating. Let’s not lie here, making it with fresh eggs is better… Read More

Cooking

Burger from the ground up

By On October 19, 2015

I’ll start by quoting Wikipedia: “There have been many claims about the origin of the hamburger. The earliest known report in a newspaper is from July 5, 1896, when the Chicago Daily Tribune made… Read More

Cooking

Glorious salmon with pea puré

By On September 29, 2015

”Lax med kokt potatis” means salmon with boiled potatoes. It’s quite popular in Sweden, and is often served with melted butter, potatoes boiled with dill, and boiled peas. This is a variation… Read More

Sweet

Simply a muddy brownie

By On August 30, 2015

Is mud-cake a failed brownie? No, in my opinion it’s a brownie with the perfect amount of flour and that hasn’t been over cooked. I like the creamy muddy texture of the… Read More

Cooking

Pressure cooked baked beans with amazing 24 hour flatbread

By On August 2, 2015

I love baked beans. I love fresh bread, despite people saying low-carb diets is the name of the game. So how about the richest bean and bacon stew you’ve ever had, with… Read More