Sesam Thins

These sesam thins are a great snack between meals and also fantastic to serve with a chocolate mousse. But be carefull when you make these becouse you can burn your self pretty badly if you not carefull......so no kids allowed in the kitchen when you are making these sesam thins.

5 dl caster sugar

8 tbsp of water
200g sesam seeds

Pour the sugar and 8 tbsp of water onto a hot pan. Let the sugar melt into a golden brown caramel. Sprinkle over the sesam seeds and continue cooking until dark brown.

Pour onto a oiled teflon sheet and spread with a knife to ½ cm thickness....or thinner if you can. Let it cool down for 15 minutes and then break into pieces. Lovely to serve some chocolate mousse with the sesam thins

Panna Cotta with Mango

This recipe is in honor of my first book........"Mín Ítalía", wich you can not buy at the moment, but if you are lucky you will maby get one for your birthday...:) This is one of 50 recipes in this book and the theme is......... Italian cooking at it´s best!! My friend Marius Johannessen took this picture as others in this book and he does a fantastic job.

You can check out my new book at http://www.blurb.com/books/576488

350ml heavy cream

120ml milk

3 gelatin sheets

1 fresh mango, peeled and cubed

2 tbsp vanilla sugar (caster sugar mixed with seeds from vanilla pod)

1 tbsp honey

4 servings

1. Pour the cream and milk into a heavy saucepan. Add gelatin sheets.

2. Place pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until sugar is melted.

3. Just before cream and milk come to a boil, remove from heat. Pour mixture through a strainer to remove foam and to ensure a velvety consistency.

4. Let cooked cream cool down and add 3/4 of the mango. Pour into wine glasses and chill in refrigerator for six hours.

Gelato Affogato

8 scoops vanilla ice cream

4 shots hot espresso, unsweetened
1 handfull toasted flaked almonds

For each serving, place 2 scoops of vanilla ice cream into a glass. Pour hot espresso over ice cream and sprinkle the toasted almonds on top. Serve immediately before the ice cream melts

Chicken Mozzarella with Two Potato Mash

This is my new favorite chicken recipe at the moment. I got inspired by Gordon Ramsay when he was cooking a similar dish on one of his shows. This is such a easy and simple dish to make and i promise that your family members will not be dissapointed.
My brother took this picture when he was visiting from Iceland a few weeks ago and he was very impressed with this dish.

4 chicken breasts, boned, skinned & pounded thin
Sea salt and freshly ground black pepper
2 eggs
1 tbsp milk
60g plain flour
200g dry breadcrumbs
Olive oil
1 fresh ball of mozzarella
50g grated Parmesan

For the tomato sauce
Olive oil
2 shallots
2 cloves garlic, finely sliced
Approx 250g cherry tomatoes

1/2 dl sherry wine
½ teaspoon dried basil
Sea salt and freshly ground black pepper

For the potato mash
250g potatoes

250g sweet potatoes
1dl full fat milk

50g butter

1. Preheat the oven to 200°C.

2. Peel and boil the potatoes in salted water for 12 minutes until tender. Drain well and set aside.
3. Season the chicken fillets on both side with a little salt and pepper. Lightly beat the eggs together with the milk. Dust each chicken breast in flour, then dip in the beaten eggs and finally coat in the breadcrumbs.

4. Sauté the chicken breasts in a little hot olive oil until golden brown - approximately 2 minutes on each side. Drain the cooked chicken on kitchen paper, then remove to a baking tray.

5. To make the tomato sauce heat some oil in a heavy based pan. Add the shallots and garlic and cook for 2-3 minutes until softened. Add the tomatoes and basil. Allow the tomatoes to soften. Then add the cherry and simmer for 2 minutes. Season to taste with salt and pepper.

6. Spoon a little tomato sauce over each chicken breast. Top with a round of mozzarella, and sprinkle with the grated parmesan. Bake in the oven for approximately 10 minutes, until the chicken is cooked and the cheese is melted and golden.

7. Mash the potatoes with a potato masher. Add the butter and milk and continue to mash together. Season with salt and pepper.

8. Serve each chicken breast with a dollop of mashed potato.

The Best Pizza Dough & Pizza Sauce

There is an unbreakable ritual in my family, which is that on fridays we eat pizza......and I don´t mean the bought kind, it has to be home made. As I moved away from home 10 years ago I have tried to honor the ritual with my family as my brothers and sisters try the same thing with their families. There is nothing better than kicking back with you family and eating a home made pizza and drinking a glass of wine with the friday TV entertainment..................right??..:)

I don´t think that I have to remind you guys that this is really easy to make, and don´t be affraid to make your own pizza dough at home becouse it will taste so much better. If you try out this recipe you could leave out the pine nuts and use 200g of corn flour to 800g of plain flour. It will give a really cool yellowish color to the dough and a slight more Italian flavor.

For the Pizza Doug

1kg all-purpose flour

12g dry yeast

150ml white wine

480ml lukewarm water

4 tablespoons extra virgin olive oil

1 teaspoon salt

handful of toasted pine nuts, chopped (optional)

Pour a mount of flour on a smooth work surface and create a well in the middle of the flour.
Add the yeast into the well, along with white wine, pine nuts (optional), olive oil and a portion of salted lukewarm water.
Work flour slowly, adding the rest of the salted lukewarm water as needed until it turns into uniform dough. Knead well and form a ball.
Dust the inside of a bowl with a little flour, add the pizza dough. Cover with a damp cloth and let rest to rise for about 45 minutes at room temperature. For the Pizza Sauce

3 tins chopped tomatoes

4 cloves garlic, chopped

handful fresh basil

salt and pepper

Add olive oil to a pan. Fry the garlic and basil for 30 seconds. Add the tin tomatoes and season with salt and pepper. Let simmer for 5 minutes.

Pour the sauce through a sive and push the sauce through with the back of a spoon. Throw away the leftover basil and garlic...they have done their job. Add the sauce back to the pan and let simmer on low heat for 3 minutes. Set aside to cool.

Greek yogurt – with mango and banana purré

This is a recipe from my book which i am working on with my friend Marius Johannessen. The book will feature 50 desserts and they will be linked to the four seasons of the year. This is a fresh and healthy dessert, which can also be a sunday morning treat and for those who live in iceland, you can replace the greek yogurt with skyr...........Enjoy:)

2 mangos
2 bananas
4 tsp honey
3 dl orange juice
300g greek yogurt
3 tbsp vanilla sugar, (sugar and seeds from 1 vanilla pod)
1 tbsp honey
25g pistachio nuts, chopped

6 servings

1. Peel and dice the mangos and the bananas and freeze for 1 hour. Then put the frozen fruit, honey and orange juce into a food processer. Mix until smooth.

2. Mix the yogurt, vanilla sugar and honey in a bowl. .

3. First put the friut smoothie in the bottom of the glas and then the greek yogurt, and so on. Sprinkle the chopped pistachio nuts on the top.

Meringue with Pears, hazelnuts and Ginger Chocolate

This is one of many different ways of making this type of marengue dessert. You can use other fruits like bananas or peaches and you can flavor the chocolate sauce by adding some liquor in stead of the candied ginger. In whatever way you choose to go I can promise that it will taste fuc... wonderful and you will be a star at your next dinner party.

• 4 egg whites
  pinch of salt
  200g caster sugar
  
• 2 handfuls of hazelnuts
  
• 1 large or 2 small tins of pears
  
• 200g dark chocolate
  zest from ½ orange
  2 pieces candied ginger (condenced ginger)
  
• 2 dl double cream
  1 vanilla pod, seeds scraped out
  1tbsp icing sugar
  

Preheat oven to 150˚C. Whisk the egg whites with a pinch of salt and gradually add the caster sugar. Whisk untill it forms stiff peaks. Spread on a baking sheet and bake for 60 minutes. When ready, set aside to cool.

Roast the hazelnuts in the oven for 10 minutes.

Melt the chocolate over simmering water and add the orange zest and chopped ginger.

Whip the cream with the vanilla seeds and icing sugar.

Cut the pears into halves and scatter over the baked merangue. Spread the whipped cream and chocolate sauce on top. Roughly chopp the hazelnuts and scatter over the whipped cream and chocolate sauce.