Recipe

From dried fruit you can make delicious compote in no time that upgrades your dessert to a Michelin star level.

I really wanted to find sauerkraut a nice place in Christmas dinner. But in a way that everyone would like it. If you know what I mean. I came up with this risotto with caraway seeds – of course that matches well with sauerkraut anyway. And I fried the sauerkraut. It’s a great find. All the goodness of sauerkraut remains, and the worst of the acidity is gone. To make it even more festive and special, I asked our Bart from ice cream parlor Hygge if he wanted to make mustard ice cream. With mustard seeds. And it did. A mini scoop of ice cream on top was the surprise of the day. And delicious. Of course, you can also add mustard to the risotto.

Fetteh is always a hit, always. And so it is this time. The combination of soft, spiced and crunchy is a delicious combination of textures, textures and flavours.

The vegetable garden brought in a few kilos of their newly harvested grapes. But they were small, had a hard skin and were also a bit too sour for my liking. Not to be used for our dessert in any case, I thought. But of course, throwing it away is never an option. So, I tried to turn them into something delicious by boiling them in cardamom and cinnamon. And cane sugar. And? Dessert hit. It’s too nice how things can suddenly go like this. Enjoy.