Lagkage – Danish Layer Cake


This is a normal, very adjustable cake we usually use for birthdays in Denmark.


I made a basic cake to slice into layers (preferably 3)

The recipe is as follows (Shape is about 26cm in diameter):

6 eggs (seperated)

250 g. sugar

180 g. flour (siffed)

1½ teaspoon bakingpowder

2 teaspoon vanilla

3 tablespoon cacao


Whisk the eggwhites stiff and add the sugar little by little. When whisked good add the yolks little by little. Add flour bakingpowder, cacao and vanilla through a sif and turn the dough softly.

Bake at 180 degrees Celcius for about 25 minutes.

Let the cake rest and slice into 3 layers.

For the above cake I used the following: (Due to a uneven baked cake I had to use only 2 layers)

1. Cake Layer

2. Strawberry Jam

3. Danish macarons

4. Whisked Cream with strawberry Jam

5. Strawberry Jam

6. Cake Layer

7. Icing

8. Decoration: Strawberries, Cream, and chocolate splinters.


The essence of the cake is… Use what you like. There are multiple choices, this is just one of many.



Marble cake


For this cake I just simply used a “poundscake” recipe and added some chocolate and cocao for a part of the dough.




375g. unsalted soft butter

345g. sugar

1 tbsp. vanilla-essence

6 eggs (fast beaten together)

375g. flour

1 tbsp. baking powder

0.6 dl. milk


What to do:

Preheat the oven to 180°C. Smear your bakingform with oil (I use a round form 24cm)

Mix the sugar and the butter together with an electrical mixer. Add the vanilla and the eggs little by little.

Add in turns flour, milk and bakingpowder. Make sure you have an evendough.

Take 1/3 of the dough, pour it into another bowl and add melted chocolate and a little cocoa.

Fill your shape with a layer of the white dough, then the dark dough and add the rest of the white on top.

Take a wooden stick (I always use a chineese eatingstick) and make a random pattern in the dough. Make sure you have an even layer at the top.

Bake in the oven for about 55 minutes, or until the dough no longer sticks on any tools you try to stick into the cake.

Let the cake cool down 10 minutes before you take it our of your shape.

Before serving, add a thin layer of siffed powdersugar over it.

Lasagna – Jeroens way!


the tomato sauce:
500 g chopped meat
2 onions
1 clove garlic
2 carrots
1 zucchini/courgette
1 tablespoon sambal (optional)
1 cup red wine
75 cl tomato pulp or passata
1 sprig fresh oregano
fresh basil
1 teaspoon herbes de Provence
olive oil
the cheese sauce:
30 g butter
30 g flour
4 dl milk
200 g grated cheese
24 lasagna sheets

the tomato sauce:
Put a large pot over medium heat. Pour in a little olive oil.

Fry the meat in hot oil. Stir frequently.

Peel the onions and chop finely. Crush the garlic to a pulp.

Add the onions and garlic to the meat and let them cook with the rest.

Peel the carrots and cut off the tip and end. Cut the vegetables into very fine pieces (cubes). Do the same with the zucchini, you do not have to peel these vegetables.

Add the chopped carrot and zucchini to the meat.

Clean the mushrooms with a dry brush. Cut them into large chunks (eg quarters). Put them in the pot.

Let the meat and vegetable stew further, over low heat.

Chop the fresh oregano leaves and finely basilicium oven and let them cook (Optionally you can also fresh thyme and / or add fresh rosemary.)

Sprinkle the dried herbs in the meat and vegetables. Stir well to.

Whoever takes a bit of a kick, add some sambal to the mixture for the sauce.

Pour the red wine in with the meat and let the wine boil.

Finally, add the tomato pulp (or passata) and let the sauce simmer for 10 minutes on low heat.

Taste and season the sauce with salt and freshly milled pepper.

the cheese sauce:
The base of the sauce is a roux. Melt the butter in a saucepan and add the flour. Let the flour mixture, stirring “dry”, but make sure the roux does not bake on.

Once you have a nice biscuit smells, you pour the milk into the pot. Be patient by stirring with a whisk until the sauce binds. If you stirred long enough, you get a smooth white sauce. (To avoid a thick sauce. In order to dilute the sauce, add some more milk.)

Remove the pot from the heat and mix half of the grated cheese into the sauce. (Keep the remaining cheese aside to finish.) Season the sauce to taste with salt, pepper and nutmeg.

Preheat oven to 180 ° C.

Pour a thin layer of sauce in the bottom of the dish. Top with 1 / 1 layer of dry lasagna sheets. Arrange them like tiles, but make sure the sheets do not overlap too much. This avoids too thick layers of pasta dough.

Stir in tomato sauce on top of the first layer and spread them evenly over the entire surface of the dish (about 1 cm sauce).

Arrange a second layer on top of lasagna sheets. Then tomato sauce, lasagna sheets … Build the lasagna continue until the dish is just about filled. Make sure the top is a layer of tomato sauce.

Now pour the remaining sauce in the dish and spread them evenly over the surface of the dish. Sprinkle the remaining grated cheese over it.

Note: If this lasagna is made one day in advance, then cover the bowl tightly with plastic wrap and place them in the refrigerator.

Bake the lasagna for 30 minutes in an oven at 180 ° C.


Original recipe (in dutch)

Durum with chicken and spicy dip – Jeroens way!


Sorry for the bad photo quality, but it’s hard when you are eating at the same time 😀


For the sauce:
6 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon sweet chilli sauce
a dollop of harissa (Tunisian hot sauce)
1 teaspoon tandoori spice (herb)
1 teaspoon curry powder
few sprigs of fresh tarragon
the salad bar:
1 / 2 red onion
1 / 2 iceberg lettuce
1 / 4 white cabbage
2 tomatoes
1 cucumber
the chicken:
4 chicken breasts
1 tablespoon butter
chicken spices
for the finish:
4 tortilla (wrap)


For the sauce:
Take a mixing bowl and add to the mayonnaise, ketchup, sweet chili sauce, tandoori spices, the curry powder and a dollop of harissa for some extra spice.
(Herbs are an Indian Tandoori spice mix. Harissa is a red hot sauce from the Tunisian cuisine. Both can easily find in the supermarket.)
Mix all the sauces and spices to a smooth dip.
Pick the leaves from the sprigs of fresh tarragon and finely chop the herbs. Mix the tarragon into the dip and put them aside.

the salad bar:
Rinse clean all vegetables and drain. Put enough vegetable dishes ready to separate them. A kind of “salad bar” really.
Remove the tough core of the lettuce crisp lettuce and cut into very fine strips.
Grate the piece of white cabbage.
Cut the unpeeled cucumber in three or four pieces. Then cut it lengthwise in (long) drives, and finally into strips. (Julienne) that eating easier.
Cut the unpeeled tomatoes into halves and remove the tough center. Then cut the pieces into thin slices.
Cut red onion into thin half-rings. Large pieces of raw onion in a durum are not nice.

The chicken:
Cut the chicken breasts lengthwise into thin slices. Remove the tough white skin on each fillet.
Cut the slices into strips.
Put a frying pan over a strong fire. Melt a knob of butter.
Bake the chicken until golden brown in hot butter. Season the meat with chicken seasoning in between (where salt is incorporated).
If you prepare larger quantities, then fry the chicken in several turns.
Preheat oven to 180 ° C.

for the finish:
Place the tortilla sheets briefly in the oven. Not be too long, because then they lose their flexibility and can not roll up nicely.
Lubricate a tortilla with a layer of sauce.
On to your salad bar! Place the tortilla in the middle of a selection of fine vegetables of your choice. Do not use too much onion.
Spoon a serving of fried chicken on the tortilla and fold closed.
First fold one side over the filling and roll the tortilla stuffed then.
Fold foil around the durum what the role so you can eat on the run.


Original recipe (in dutch)

Menu New Years Evening 2011-2012


Here is what our menu included on New Years evening 2011-2012:


– Tortilla pancakes

– Cream cheece

– Zalmon

– Wooden sticks

What to do:

Spread the creamcheece over the tortilla pancake. Add the zalmon over the cheece in a nice even layer.

Roll the pancake tight together and cut in slices of about 1 cm.

And that is it! Easy right?

Ingredients (about 7 persons):

1000g. Pork tenderloin

350g. Mushrooms

3.5 cloves of garlic

100g. Walnuts

175g. Butter

1 bundle parsley

3.5dl. Pork bouillon

3.5dl. Sour cream

What to do:

Cut off any less pretty pieces of the tenderloin. Cut a long deep cut in the meat so it can be rolled out nicely.

The cleaned and cut mushrooms needs to be roasted on a pan so all excessive liquid evaporates. add the walnuts the pressed garlic.

On the rolled out meat you smear out the parsleybutter and add the mushroom filling. Bind together with a cookingthread or meatneedles.

Brown the meat in some butter and put into the ovendish. Let cook in the oven for about 20-30 minutes at 175°C

Cook the pan off with the bouillon and add to the tenderloin for the last 10 minutes of the cooking time.

When the tenderloin is done – pour the bouillon back into the pan and add sour cream. Alternatively you can add foodcolor if needed.

Cut the meat into nice slices and add the sauce on top.

We served this with mashed potatoes and beans.

For dessert we made a white chocolate mousse. I was not overjoyed with the result, so I have decided not to add a recipe – at least till i find the perfect one. I think white chocolate mousse has a tendency to get WAY too sweet!

The above picture is from a previous attempt with Kurt.

Chicken with chorizo


This recipe is not pretty, but it is a dish we enjoy a lot, especially when it is cold outside.




2 red onions

4 chickenfilets

1 chorizosausage

8 tomatoes

800g borlottibeans (from can)

4 cloves of garlic

1 chilipeber (can be excluded if you prefer the dish a little less spicy)

600ml. chickenbouillon

Chilipowder after your own desire


What to do:

Cut the chicken, sausage and tomates into dices. Leak and wash the beans.

Cut the onion and let bake slowly in olive oil. Add the chilipowder en the chilipeber. Let cook for about 1 minute.

Add the chicken and the chorizo and let cook with the rest of the ingredients. Add the tomatoes and the bouillon and let it boil.

Add the beans and let cook for 15-20 minutes till the sauce is binding. (sometimes we let it cook even longer so all the liquid gets out and the dishes gets more tender)

Serve with freshly chopped coriander.




Christmas candy


Due to the blog not being updated in time, we will still add some of the christmas recipes. Here is the candy Tanja made for christmas:



Recipe burned almonds:

– Almonds

– 75ml water

– 100-150g. sugar

What to do:

– Put all ingredients in non-stick pan. Let bake until everything is one sticky goey masse (it takes about 4-5 minutes)

– Pour the almonds over bakingpaper, and seperate them with forks or similar so they don’t stick together. WARNING: This is very hot and VERY dangerous. Be carefull!!

– When cooled down, put in a closed jar, and see how long you can make them last (it is very hard to keep your fingers off!)





What to do:

Shape, color, decorate… do whatever you like.