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Sauces

Kremet thaigryte med kylling og søtpotet

Creamy Thai Chicken and Sweet Potato Curry

by Tage 13. March 2026

written by Tage

This is one of my absolute favorites when I need something warm, creamy, and incredibly delicious on a busy weeknight. This creamy Thai chicken and sweet potato curry combines the best flavors from Thai cuisine – velvety coconut milk, aromatic curry paste, and the natural sweetness of sweet potato. It’s a dish that feels a bit exotic, but is surprisingly easy to make at home.

I love how the sweet potatoes soak up all that fantastic curry flavor, and the chicken becomes tender and juicy. This is a dinner that makes the whole family smile, and I promise you’ll make it again and again. If you love Thai food, you should also check out Thai red curry with salmon and green beans – another favorite in our house.

Best served with steamed rice that soaks up the delicious sauce. Trust me, it’s worth it!

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Creamy Thai Chicken and Sweet Potato Curry

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 minutter Cook Time: 25 minutter 25 minutter Nutrition: 200 calories 20 grams fat

Ingredients

600 g chicken breast, diced
2 medium sweet potatoes (about 400 g), peeled and diced
1 red bell pepper, chopped
1 can (400 ml) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
2 cloves garlic, minced
1 piece fresh ginger (about 2 cm), grated
1 lime, juice only
2 tbsp neutral oil
1 handful fresh cilantro, roughly chopped
Salt and pepper to taste
Rice for serving

Instructions

Heat the oil in a large pot or wok over medium-high heat. Sear the chicken pieces until golden on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.

In the same pot, add a bit more oil if needed, and sauté the garlic and ginger for about 30 seconds until fragrant. Stir in the curry paste and cook for 1 minute until it starts releasing its aroma.

Pour in the coconut milk and stir well to dissolve the curry paste. Add the sweet potato cubes, fish sauce, soy sauce, and sugar. Bring to a boil, then reduce to medium heat and simmer for 12-15 minutes until the sweet potatoes are tender.

Return the chicken to the pot along with the bell pepper pieces. Let the curry simmer for another 5 minutes until the chicken is cooked through and the peppers are soft but still have a bit of bite. Season to taste with lime juice, salt, and pepper.

Sprinkle with fresh cilantro and serve with steamed rice. If you want something extra authentic, you can also serve it with Pad Thai with shrimp as a side dish another day.

Notes

Tip: If you like it extra spicy, add a chopped chili pepper along with the garlic and ginger. You can also swap the chicken for pork or shrimp for variation.

13. March 2026 0 comment

Recipes Sauces Steak

Oven-Baked Cod with Chorizo and Potatoes

by Tage 11. March 2026

written by Tage

This is one of my absolute favorites when I want something delicious, easy and a bit special for dinner. Oven-baked cod with chorizo and potatoes is perfect when you don’t want to stand and watch pots on the stove – you just put everything in the oven and wait until the food is ready. The combination of mild, white fish and the spicy, rich chorizo is absolutely magical, and when you get the potatoes that have soaked up all those wonderful flavors… wow!

I learned this way of preparing cod after a trip to Portugal, where they often combine fish with Spanish chorizo in simple oven dishes. The best thing about this recipe is that you can prepare everything in advance and just put it in the oven when guests arrive. And the sauce that forms at the bottom? It’s so good you’ll be dipping your bread to the last drop. If you like creamy cod stew with white wine and dill, you’re going to love this version too.

The whole dish takes less than an hour from start to finish, and most of the time the oven does the work for you. Perfect weeknight dinner that’s also nice enough for the weekend!

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Oven-Baked Cod with Chorizo and Potatoes

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 Cook Time: 35 35 Nutrition: 200 calories 20 grams fat

Ingredients

600 g cod (fresh or thawed)
200 g chorizo
800 g potatoes
2 bell peppers (red and yellow)
1 red onion
3 cloves garlic
250 g cherry tomatoes
1 dl white wine
3 tbsp olive oil
1 tsp paprika powder
1 tsp dried oregano
Salt and pepper
Fresh parsley for garnish
Lemon for serving

Instructions

Preheat the oven to 200°C. Slice the potatoes thinly (about 0.5 cm thick) and spread them evenly in a large ovenproof dish. Drizzle with 2 tbsp olive oil, season with salt, pepper and paprika powder. Mix well and place the dish in the oven for 15 minutes.

While the potatoes are pre-baking, slice the chorizo, cut the bell peppers into strips, the red onion into wedges, and the garlic into thin slices. Halve the cherry tomatoes.

Remove the dish from the oven after 15 minutes. Distribute the chorizo, bell peppers, red onion, garlic and cherry tomatoes over the potatoes. Pour over the white wine and drizzle with the remaining olive oil. Sprinkle with oregano and gently mix.

Season the cod pieces with salt and pepper, and place them on top of the vegetables. Return the dish to the oven and bake for 18-20 minutes, until the cod is cooked through and flakes easily with a fork. The cod is done when it's white and opaque all the way through to the center.

Remove the dish from the oven and let it rest for 2-3 minutes. Sprinkle generously with chopped parsley and serve with lemon wedges on the side. It's best served straight from the dish!

Notes

This dish tastes amazing with good bread for dipping into the delicious sauce that forms at the bottom of the dish. If you want an even creamier sauce, you can stir in 1 dl heavy cream after the dish comes out of the oven. You can also vary the vegetables by season – broccoli or sugar snap peas work great too.

11. March 2026 0 comment

Thai rød currygryte med laks og grønnsaker

Recipes Sauces Seafood Steak Tips & Tricks

Thai Red Curry with Salmon and Vegetables

by Tage 9. March 2026

written by Tage

There’s something magical about the combination of creamy coconut milk, spicy red curry paste, and tender salmon. This Thai red curry with salmon and green beans is one of my absolute favorites when I want something that feels a bit exotic but is super quick to make. It takes under 30 minutes from start to finish and tastes absolutely incredible!

I love how flexible this dish is – you can use whatever vegetables you have on hand, and the result is always delicious. The salmon becomes incredibly tender and juicy when it gently simmers in the spicy coconut sauce. Serve it with steamed rice and plenty of fresh herbs on top, and you have a dinner that tastes like it came from a Thai restaurant.

The best part is that you don’t need any fancy ingredients. Everything is available at a regular grocery store. You’ll find red curry paste in the Asian section, and if you want to save time, you can use pre-cooked rice from the store. This is real weeknight luxury!

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Thai Red Curry with Salmon and Vegetables

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 Cook Time: 20 20 Nutrition: 200 calories 20 grams fat

Ingredients

600 g salmon fillet, skinless
3 tbsp red curry paste
400 ml coconut milk
200 ml vegetable stock or water
1 red bell pepper
1 yellow bell pepper
200 g sugar snap peas
1 small eggplant
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
1 tsp sugar
2 cloves garlic
1 piece ginger, about 2 cm
1 handful fresh cilantro
1 handful fresh basil
2 tbsp neutral oil
Rice for serving

Instructions

Cut the salmon into large cubes, about 3x3 cm. Slice the bell peppers into strips, dice the eggplant, and finely chop the garlic and ginger. Let the salmon sit at room temperature while you prepare the vegetables – this helps keep it juicy.

Heat the oil in a large pot or wok over medium-high heat. Add the curry paste, garlic, and ginger, and cook for about 1 minute until it smells amazing. Be careful not to let it burn.

Pour in the coconut milk and stock, and stir well to combine. Bring to a boil, then add the bell peppers and eggplant. Lower the heat to medium and let it simmer for 5-7 minutes until the vegetables are tender but still have a bit of bite.

Season with fish sauce, soy sauce, lime juice, and sugar. Add the sugar snap peas and salmon cubes, and let it simmer gently for another 4-5 minutes until the salmon is just cooked through. Don't overcook it or the salmon will become dry. It should still be pink and juicy inside.

Remove the pot from the heat and stir in the chopped cilantro and basil. Serve immediately with cooked rice and extra fresh herbs on top. Trust me, this is one of the best dinners you can make in under 30 minutes!

Notes

Tip: Feel free to use other vegetables you have in the fridge, like broccoli, mushrooms, or cherry tomatoes. If you want it extra spicy, add a chopped chili along with the curry paste. You can use the salmon skin to make crispy salmon chips – brush with oil, sprinkle with salt, and bake until crispy in the oven!

9. March 2026 0 comment

Recipes Sauces Seafood Steak Tapas Tips & Tricks

Quick Thai Soup with Chicken and Noodles

by Tage 3. March 2026

written by Tage

Few things are more satisfying than a steaming bowl of Thai soup on a busy weeknight. This quick version with chicken and noodles is one of my absolute favorites when I need something delicious on the table fast. It combines all those wonderful Thai flavors we love – creamy coconut milk, fresh lime, spicy chili, and the distinctive taste of red curry paste.

The great thing about this soup is that it’s incredibly filling while still feeling light and fresh. The chicken provides protein, the noodles give you that satisfying fullness, and all the vegetables add both flavor and nutrition. And the best part? From start to finished dinner, it only takes about 35 minutes. Trust me, you’ll be making this again and again.

Love Thai food? Check out my recipe for Thai red curry with salmon and green beans, or the popular pad thai with shrimp – both easy to make at home!

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Quick Thai Soup with Chicken and Noodles

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 Cook Time: 20 20 Nutrition: 200 calories 20 grams fat

Ingredients

400 g chicken breast fillet
200 g rice noodles
1 l chicken broth
400 ml coconut milk
2 tbsp red curry paste
3 cm fresh ginger
2 cloves garlic
1 red bell pepper
200 g sugar snap peas
150 g mushrooms (e.g. button mushrooms)
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
1 tsp sugar
1 tbsp neutral oil
4 spring onions
1 red chili
1 bunch fresh coriander
Salt and pepper

Instructions

Cut the chicken breast into thin strips and season with salt and pepper. Finely chop the garlic and grate the ginger. Cut the bell pepper into thin strips, slice the mushrooms, and halve the sugar snap peas. Cut the spring onions into diagonal slices and the chili into thin rings. Soak the noodles in cold water while you make the soup.

Heat the oil in a large pot over medium-high heat. Quickly sear the chicken strips until golden, about 3-4 minutes. Remove the chicken from the pot and set aside. In the same pot, fry the garlic, ginger, and curry paste for 1 minute until fragrant.

Pour in the chicken broth and bring to a boil. Stir in the coconut milk, fish sauce, soy sauce, sugar, and lime juice. Let the soup simmer for 5 minutes so the flavors blend. Taste and adjust with more fish sauce or lime juice if needed – the soup should be balanced between salty, sour, sweet, and spicy.

Add the bell pepper, mushrooms, and sugar snap peas, and cook for 3-4 minutes until the vegetables are tender but still have some crunch. Drain the noodles and rinse them in cold water. Add the noodles and chicken back to the pot and warm through for 1-2 minutes.

Divide the soup into deep bowls and top with spring onions, chili, and plenty of fresh coriander. Serve immediately while the soup is hot. If you have lime wedges for serving, it adds an extra authentic touch – an extra squeeze of lime really elevates the flavors.

Notes

Tip: Use full-fat coconut milk for an extra creamy soup. The rice noodles can be swapped for egg noodles if you prefer. Want more heat? Increase the amount of curry paste or let the chilies sit in the soup longer. The soup keeps for 2-3 days in the fridge, but the noodles absorb liquid, so add extra broth when reheating.

3. March 2026 0 comment

Recipes Sauces Steak

Cod Loin with Crispy Chorizo and Cauliflower Purée

by Tage 27. February 2026

written by Tage

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Cod Loin with Crispy Chorizo and Cauliflower Purée

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 20 Cook Time: 15 15 Nutrition: 200 calories 20 grams fat

Ingredients

600-800 g cod loin
250 g chorizo cut into cubes
1 pcs cauliflower head
6 dl milk
Peas
Butter beans
Butter
Salt
Pepper

Instructions

Start by preheating the oven to 150°C.

Cut the cod loin into suitable portion-sized pieces, pat dry and place on parchment paper on a baking tray.

Bring milk to a boil with the cauliflower broken into medium-sized florets. When the cauliflower is tender, process the pieces in a food processor with the milk until it reaches your desired consistency, season with salt and pepper. Set this aside on low heat until the rest is ready.

Cut the chorizo into pieces and fry in a pan until it begins to get crispy. At the same time, you can put the cod in the oven – it should bake for 10-12 minutes.

Bring water to a rolling boil, add the peas and butter beans and let them cook for about 1 minute with a knob of butter. Drain the water, rinse with ice-cold water and return to the pot with a little more butter.

Arrange everything on each plate so it looks fancy.

Notes

Tip: Use fresh fish and rinse the cod in ice-cold water before cooking to avoid fishy odors.

27. February 2026 0 comment

Recipes Sauces Steak

Salmon with Avocado Salad

by Tage 27. February 2026

written by Tage

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Salmon with Avocado Salad

Rating: 5.0/5

( 1 votes )

Servings: 2 Prep Time: 10 Cook Time: 20 20 Nutrition: 200 calories 20 grams fat

Ingredients

Salmon fillet
Garlic
Chili
Sesame seeds
Sesame oil
Baby leaf salad
Cherry tomatoes
Avocado
Yellow bell pepper
A little blue cheese (or aged gouda)

Instructions

Preheat oven to 180°C. Finely chop chili and garlic and spread over the salmon in an oven-safe dish. Sprinkle with sesame seeds and a little sesame oil. Bake for 16-20 minutes.

Use pre-washed bagged salad and arrange on a plate with whole cherry tomatoes, sliced avocado, sliced bell pepper strips, and cheese on top to make it look appetizing. If you want dressing, use a good olive oil, balsamic vinegar, or both.

Notes

Tip: This light and filling recipe is perfect for weeknights. Avocado and cheese make the dish more substantial.

27. February 2026 0 comment

Grillet laks med thai-marinade og gronnsaksspyd

Recipes Sauces Steak Stews Tips & Tricks

Grilled Thai Marinated Salmon with Vegetable Skewers and Dipping Sauce

by Tage 27. February 2026

written by Tage

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Grilled Thai Marinated Salmon with Vegetable Skewers and Dipping Sauce

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 20 Cook Time: 15 15 Nutrition: 200 calories 20 grams fat

Ingredients

4 pcs salmon fillets
--- Marinade ---
4 tbsp thai sweet chili sauce
1 tbsp freshly squeezed lime juice
1 tbsp fish sauce
3 tbsp soy sauce
1 tsp dried coriander or a handful of fresh coriander, finely chopped
1/4 tsp black pepper
3-4 cloves garlic, crushed
--- Vegetable Skewers ---
Eggplant
Zucchini
Mushrooms
1 pcs onion, cut into 4 pieces and separated into 4-5 layers
Bell pepper
Oil for spraying
--- Dipping Sauce ---
3 pcs spring onions, finely chopped
3 tsp freshly squeezed lime juice
2 tsp fish sauce
1 tbsp palm sugar, finely chopped
1 tbsp soy sauce
Chili, finely chopped to taste

Instructions

Start with the vegetable skewers. Cut the vegetables into roughly equal-sized pieces, spray lightly with oil, and set aside.

Make the dipping sauce by mixing all ingredients together and set aside.

Prepare the salmon marinade by combining all ingredients. Pat the salmon fillets dry with paper towels and place them in the marinade.

Fire up the grill. Begin with the vegetable skewers and grill until they start to look done.

Place the salmon on the grill and cook. Carefully flip after a few minutes and grill until the salmon is cooked through.

Notes

Tip: Cut the vegetables into equal-sized pieces for even cooking. Pat the salmon dry with paper towels before marinating for better adhesion.

27. February 2026 0 comment

Pizza Recipes Sauces Steak

Surf’n’Turf

by Tage 27. February 2026

written by Tage

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Surf'n'Turf

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 Cook Time: 15 15 Nutrition: 200 calories 20 grams fat

Ingredients

4 steaks (tenderloin)
40 scampi (approx. 10 per person)
Olive oil
Juice from half a lemon
A splash of dry/semi-dry sherry
1 tsp pimenton (smoked paprika)
2 cloves garlic (or 1 small Chinese garlic)
1 chili
A handful of flat-leaf or curly parsley
Salt and pepper
Baguettes for serving
Full-bodied red wine for serving

Instructions

Toast the baguettes while you prepare the rest.

Heat olive oil in a fairly hot pan, then add the pimenton. Add the scampi, chili, and garlic. Cook until the scampi starts to turn red. Then add the sherry, boil briefly, and add the lemon juice. Transfer the scampi from the remaining sauce to a serving dish. Reduce the sauce to a thick consistency, season with salt and pepper, pour the sauce over the scampi in the dish and sprinkle with chopped parsley. Keep warm on low heat. Be careful not to let it boil.

Cook the steaks: Heat the pan. Use real butter. The pan is hot enough when the butter turns brown. Add the steaks, use a timer and flip the steaks every 30 seconds. For a regular steak from the store, you rarely need more than 5 minutes for a medium-rare steak. Rest the steak on a plate under aluminum foil for as long as you cooked it.

Season the steak with salt and pepper when serving. Place the dish with scampi and sauce on the table and let guests help themselves to scampi and sauce. Use bread to scoop up the sauce.

Notes

Smoked paprika (pimenton) gives the dish a distinctive flavor and is highly recommended over regular paprika.

27. February 2026 0 comment

Recipes Sauces Steak Thai food

Creamy Seafood Pasta with White Wine

by Tage 27. February 2026

written by Tage

There’s something really special about a creamy seafood pasta on a Friday night. That combination of sweet seafood, rich cream sauce and a good splash of white wine makes me feel a bit fancy, even when I’m just at home in the kitchen. This is one of my absolute favorites when I want to make something that feels a little extra special, but is actually quite simple to pull off.

This recipe is inspired by classic Italian cucina, where the seafood gets to shine alongside simple, quality ingredients. White wine and heavy cream create a beautiful base that perfectly balances the briny sea flavors. The combination of shrimp, mussels and squid provides both variety in texture and taste – and it looks absolutely stunning when you serve it!

If you love seafood, I’d also recommend checking out creamy fish soup with cod and shrimp or creamy salmon pasta with spinach and lemon – both are super easy and absolutely delicious!

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Creamy Seafood Pasta with White Wine

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 Cook Time: 20 20 Nutrition: 200 calories 20 grams fat

Ingredients

400 g linguine or spaghetti
300 g shrimp, peeled
300 g mussels, cleaned
200 g squid rings
3 tbsp olive oil
4 cloves garlic, finely chopped
1 shallot, finely chopped
2 dl dry white wine
3 dl heavy cream
1 dl fish stock or vegetable stock
1 lemon, both juice and zest
50 g parmesan, grated
1 handful fresh parsley, roughly chopped
Salt and pepper
1/2 tsp chili flakes (optional)

Instructions

Cook the pasta according to package directions in salted water until al dente. Rinse the mussels thoroughly in cold water and discard any that don't close when you tap them. Remove the beard from the mussels. Have the shrimp and squid rings ready on the counter.

Heat the olive oil in a large, deep skillet over medium heat. Sauté the shallot and garlic for 2-3 minutes until soft and fragrant, but be careful not to let them brown. Pour in the white wine and let it simmer for 2-3 minutes so the alcohol evaporates a bit.

Add the mussels and put on the lid. Let them steam for 4-5 minutes until all the shells have opened. Discard any shells that haven't opened. Now add the heavy cream and fish stock, stir well together and let it simmer for 2-3 minutes.

Add the shrimp and squid rings and let them cook in the sauce for 2-3 minutes until the seafood is cooked through. Be careful not to overcook, as the seafood will become tough. Season with salt, pepper, lemon zest and lemon juice. If you like a bit of heat, add the chili flakes now.

Drain the pasta and save some of the pasta water. Toss the pasta directly into the sauce along with the grated parmesan. Stir well and add a little pasta water if the sauce needs thinning. It should be creamy and coat the pasta nicely.

Sprinkle with fresh chopped parsley and serve immediately with extra parmesan on the side. This dish is best when it's fresh and hot, and pairs perfectly with a crisp salad and a glass of the same white wine you used in cooking.

Notes

Choose fresh seafood if you can – it makes a huge difference in flavor. Frozen shrimp and squid work fine too, but pat them dry before cooking. Be careful not to overcook the seafood – it becomes tough very quickly. Mussels that don't open after cooking should be discarded.

27. February 2026 0 comment

Laksefilet med asiatisk honning-soyaglasur og wokede grønnsaker

Recipes Sauces Steak Tips & Tricks

Salmon Fillet with Asian Honey-Soy Glaze and Stir-Fried Vegetables

by Tage 27. February 2026

written by Tage

This is one of my absolute weeknight favorites when I want something that both tastes amazing and looks impressive on the plate. Salmon fillet with honey-soy glaze is a classic that never disappoints, and the combination of sweet, salty, and the slight tang from the rice vinegar makes even salmon-weary family members suddenly enthusiastic at the dinner table.

The great thing about this dish is that it looks like you’ve spent hours in the kitchen, but in reality it’s ready in under 30 minutes. The glaze takes minutes to make, the salmon takes care of itself in the oven, and while it’s baking you can stir-fry the vegetables. The result? Juicy salmon with a caramelized surface and crisp, colorful vegetables that taste of Asia.

If you fancy a bit of variation in your routine, you can check out my quick Asian fish soup or oven-baked cod with chorizo and chickpeas for other easy fish dishes.

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Salmon Fillet with Asian Honey-Soy Glaze and Stir-Fried Vegetables

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 15 Cook Time: 20 20 Nutrition: 200 calories 20 grams fat

Ingredients

600 g salmon fillet, skinless
3 tbsp soy sauce
2 tbsp liquid honey
1 tbsp sesame oil
2 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper
1 yellow bell pepper
200 g sugar snap peas
1 small broccoli
2 carrots
3 spring onions
2 tbsp neutral oil for stir-frying
1 tbsp sesame seeds for garnish
Salt and pepper

Instructions

Start by making the glaze. Mix together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl. Stir well and set aside. Cut the salmon fillet into four portions, season lightly with salt and pepper.

Preheat the oven to 200°C. Place the salmon pieces in an ovenproof dish and brush them generously with half of the honey-soy glaze. Let them marinate while you prepare the vegetables – ideally 10-15 minutes if you have time.

Cut the bell peppers into thin strips, divide the broccoli into small florets, slice the carrots thinly on the diagonal, and cut the spring onions into 3-4 cm pieces. You can leave the sugar snap peas whole. Put the salmon in the oven and bake for about 12-15 minutes, depending on thickness. Brush on the remaining glaze halfway through the cooking time.

While the salmon is baking, heat up a wok or large frying pan over high heat with 2 tbsp neutral oil. Start with the carrots and broccoli, stir-fry for 2-3 minutes. Add the bell peppers and sugar snap peas, stir-fry for another 2 minutes. Finally add the spring onions, stir-fry for one more minute. The vegetables should be crisp and colorful, not cooked soft.

Divide the stir-fried vegetables among four plates, place the salmon on top and drizzle with any juices from the baking dish. Sprinkle with sesame seeds and serve immediately. This pairs perfectly with jasmine rice or noodles on the side!

Notes

Tip: If you like it extra spicy, add half a chili pepper to the glaze. You can boil up the remaining glaze in a small saucepan and serve as extra sauce. The salmon is done when it's just opaque in the center – don't overcook it or it will become dry.

27. February 2026 0 comment

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