A healthy life style
Further information

Parsley - Parsley Pesto
Parsley - Parsley/Herb Marinade
Chives - Cream Cheese with Bacon and Chives
Chives - Tuna Fish Sandwiches with Chives
Dill - Seasoned Toast
Dill - Gravlax
Dill - Potato Salad with Dill
Dill - Neck of Pork with Creamed Mushrooms and Dill
Basil - Omelette
Basil - Sauce Verte - Green Sauce
Watercress - Cold Watercress Soup
Lemon Balm - Granité with Lemon Balm
Tarragon - Herb Vinegar
Tarragon - Veal Schnitzler med Tarragon-creamsauce
Coriander - Green Salsa
Chervil - Salmon Roll
Lovage - Lovage Oil
Marjoram - Marinated, Green Beans
Mint - Lamb Meatballs
Oregano - Tomato Soup
Rosemary - Grilled Barberie Duck Breast
Rucola - Tuna Tatar
Sage - Saltimbocca
Thyme - Roasted Chicken with Potatoes

Parsley Pesto

1 pot of parsley
50 g pine nuts
1 clove of garlic
Olive oil
Salt and pepper

Chop the parsley. Blend parsley, pine nuts, garlic, olive oil, salt and pepper until the parsley is minced. Pour the pesto in a bowl and leave it in the fridge.

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Parsley/Herb Marinade

2-3 pots of parsley or parsley/chives/dill
Juice of ½ a lemon
Olive oil to taste
Salt and pepper

Chop the herbs finely, mix them with olive oil, lemon juice and season with salt and pepper. Leave in the fridge for about half an hour.

This herb marinade is excellent with boiled fish, but can also be used as a dressing in many other dishes.

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Cream Cheese with Bacon and Chives

200 g plain cream cheese
250 g bacon
1 pot of chives
Coarsely ground pepper
A little cream or milk

Cut the bacon into very small pieces and fry it until it is golden and crisp. Put the bacon on some grease absorbing paper and leave it to cool.
Mix the cheese with a little milk or cream until it is soft.
Cut the chives into 1 cm pieces. Mix cheese, bacon and chives.
Season with coarsely ground pepper.
Serve on toast, in jacket potatoes or in small choux pastries.

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Tuna Fish Sandwiches with Chives

Tin of tuna fish in water
tbsp mayonnaise
Half an onion, finely chopped
Salt and pepper

Drain the tuna and shred it to small pieces with a fork. Mix it with mayonnaise, onion and lots of chives.

This filling is great in a wholemeal bun with shredded lettuce - a good alternative to an ordinary sandwich for lunch.

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Seasoned Toast

4 slices of Italian bread
1 dl olive oil
1 dl mixed herbs
2 cloves of garlic
Salt and pepper

Mix herbs, olive oil, chopped garlic, salt and pepper.
Spread one side of the bread with the oil mixture and fry it. Brush the other side of the bread with the oil and fry.
The bread is best if it gets a crisp crust.
Serve with soups, vegetables etc.

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2 slices of gravlax
1 slice of fresh white bread
A wisp of dill

Put the salmon on the bread, which may be toasted. Garnish the salmon and line the plate with dill.

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Potato Salad with Dill

½ kg potatoes
1 pot of dill
1 pot of chives
1 small pepper
2 hardboiled eggs

2 dl low fat yoghurt
1 tbsp lemon juice
2 tbsp good quality oil
Salt and pepper

Boil the potatoes in their skins. They should be firm, so make sure you do not boil them for too long. Cool the potatoes, peel and slice them. Chop the pepper.

Whisk the dressing well and mix in the potatoes, pepper and chopped chives. Decorate with the hardboiled eggs cut into quarters and garnish with chopped dill.

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Neck of Pork with Creamed Mushrooms and Dill

1 kg neck of pork
500 g shallots
500 g mushrooms
2 dl cream
1 pot dill
Salt and pepper

Boil the neck of pork in lightly salted water for about an hour and a half. Fry the shallots and mushrooms in butter, add the cream and about 3 dl of the soup from the pork. Thicken the sauce and add salt and pepper to taste. Slice the meat and cover it with the sauce. Garnish generously with dill and serve with boiled potatoes likewise sprinkled with dill.

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8 eggs
4 tbsp. milk
3 large tomatoes
4 spring onions
125 g. fresh mozzarella
4 tbsp. freshly cut basil
Salt and coarsely ground pepper
Butter or olive oil for frying

Whisk eggs, salt and pepper. Chop the tomatoes and spring onions coarsely and cut the mozzarella in 1X1 cm. squares. Mix it with the eggs. Melt the butter and fry the omelette at low heat. Serve with bread and basil.

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Sauce Verte - Green Sauce

Créme fraîche
Mixed herbs
Salt and pepper
A pinch of paprika

Mix créme fraîche, salt. pepper and paprika. Chop the herbs finely and mix them in the sauce.
Serve with ovenbaked potatoes, red meat or salads.

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Cold Watercress Soup

2 leeks
2 big potatoes
2 tbsp butter
2 pots of watercress
2 cloves of garlic
1 liter of good chicken bouillon
Juice of 1 lime
Salt and pepper
1,5 dl cream

Slice the leeks and sauté them in butter. Peel the potatoes, cut them in squares and mix them with the leeks. Put the lid on and let it simmer for 10 minutes. Add the watercress and the peeled cloves of garlic. Stir until the watercress has gone limp. Add the bouillon and let the soup simmer for 10 - 15 minutes until the potatoes are tender. Blend the soup, add cream and season with lime juice, salt and pepper. Cool the soup completely before serving. Serve with breadcroutons, fryed pieces of bacon or salmon roe.

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Granité with Lemon Balm

4 pers.

2 dl water
200 g sugar
1 bottle sparkling wine
Juice of 2-3 lemons
1 wisp of lemon balm

Mix water and sugar and let it boil for 5 minutes while stirring.
Remove the saucepan from the stove and let the brine cool.
Add lemon juice, finely chopped lemon balm and 2/3 of the wine.
Pour it in a bowl and place it in the freezer for about 3 hours.
Stir the mixture every hour. Serve the sorbet in cocktailglasses with a splash of sparkling wine and a lemon balm leaf.

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Herb Vinegar

Different herbs of your own choice, e.g. tarragon, basil, parsley, marjoram etc.

2 slices of lemon
4 shallots
3 cloves of garlic
1 tsp mustard seed

Chop the herbs coarsely and put them in a bottle with lemon, finely chopped shallots, garlic and mustard seed. Pour vinegar in the bottle and let it steep for 1 - 3 months. Use the vinegar in salad dressings, mayonnaise etc.

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Veal Schnitzler med Tarragon-creamsauce

4 veal schnitzler
A bit of flour
3 shallots
1 dl. sherry vinegar
1/2 pot french terragon
Olive oil
5 dl. cream
Salt and pepper

Turn over the veal in the flour and fry it in oil. Remove the veal from the frying pan and fry the chopped onions lightly. Pour the vinegar over the onions and reduce it. Add the cream and reduce the sauce again.
Chop the tarragon finely and sprinkle it in the sauce. Serve with potatoes and carrots.

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Green Salsa

3 large tomatoes
1 green chili without the seeds
2 tbsp freshly chopped coriander
Juice of 1 lime

Chop the tomatoes coarsely and remove the pulp. Chop the chili finely and mix it with tomatoes, coriander and lime juice.
Let the salsa seep for 1/2 hour before use. This salsa goes well with boiled or grilled fish and vegetables.

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Salmon Roll

2 large corn pancakes
200 g smoked salmon
3 - 4 tbsp creme fraiche 18%
2 tbsp fresh chervil
2 tbsp dill
Peel of 1/2 a lemon
Freshly ground pepper

Spred a thin layer of creme fraiche on the pancakes. Sprinkle with a little chervil and dill. Put the salmon on the pancakes and sprinkle with herbs again. Grind the pebber over the pancakes and spred the lemon peel evenly. Roll the pancakes and leave them in a cool place for 1 hour.
Cut them in slices about 2 cm wide and place the slices on crisp lettuce. Perfect as a starter or for a buffet.

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Lovage Oil

10-15 lovage leaves
2 shallots
1-2 tbsp madagascar pepper
Olive oil

Rinse the lovage leaves and chop the shallots finely.
Put lovage, onions and pepper in a jar and pour over the oil.
Let the oil seep for 3-4 days. The oil is particularly good when frying fish and pork, but it can also be used in marinades, dressings etc.

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Marinated, Green Beans

3 dl olive oil
1/2 dl whitewine vinegar
1 tbsp dijon mustard
5 shallots
1 pot of marjoram
400 g green beans

Mix vinegar and mustard and pour in the oil a bit at the time.
Chop the shallots finely and sprinkle them in the mixture along with the fresh marjoram. Carefully fold the beans in the marinate. Serve with fryed meat.

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Lamb Meatballs

½ kg minced lamb
1 onion
2 tbsp mint
1 tbsp parsley
1 clove of garlic
1 tbsp coriander
½ tsp ground cumin
Salt and pepper
A little wheat flour

Chop onion, parsley, coriander and garlic and mix it with minced lamb and spices. Shape the minced meat into balls and roll them in the flour. Fry the meatballs in plenty of butter. Serve with e.g. tzaziki and potatoes.

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Tomato Soup

1 big onion
2 cloves of garlic
6 scalded, peeled tomatoes
1 tin of tomatoes
3 tbsp concentrated tomato soup
3-4 dl water
½ liter of cream
Salt and pepper
1 pot of oregano

Chop onion, garlic and tomatoes coarsely. Sauté the onions, pour over the tomatoes, concentrated soup and water and let it boil.
Blend the soup and add the cream. Season with fresh oregano, salt and pepper.
Let the soup boil again before it is served with e.g. cold créme fraîche, fresh oregano and baguettes.

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Grilled Barberie Duck Breast

2 pieces Barberie duck breasts
Fresh rosemary sprigs
Sea salt
Coarsely ground pepper

Score the duck rind in squares and rub it with salt and pepper. Stick rosemary sprigs in the rind and make sure they stay in.
Grill the breast with the rind turned downwards first. The duck is done when the meat is pink in the middle. Be careful not to overcook the meat, as this would make it dry. Serve with grilled potatoes, salad and a good, cold herb sauce.

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Tuna Tatar

300 - 400 g very fresh tuna
1 finely chopped shallot
Good grapeseed oil
Salt and pepper
1 pot of rucola
Juice of ½ lime

Chop the tuna coarsely. Season with finely chopped onion, oil, salt and pepper - it should feel a bit sticky. Shape the tuna into flat balls and place them on rucola. Drip them with oil and balsamico. Serve with e.g. blanched, green beans and some good bread.

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12 thin pieces of veal topside
75 g parmesan
Fresh sage
Salt and pepper
12 slices of Parma Ham
Olive oil
12 skewers

Beat the meat lightly with the back of your hand. Sprinkle the slices with salt, pepper and parmesan and place a sage leaf on each slice.
Cover each piece of veal with a slice of ham and fasten it with a skewer. Fry the meat starting with the ham covered side.
Fry for 2 minutes on each side. Serve with e.g. pasta, tomatosauce and salad.

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Roasted Chicken with Potatoes

2 chickens
1 kg potatoes
1 large lemon
1 pot of thyme
Salt and pepper
Butter or margarine

Rinse the chickens thouroughly and put them in a large roasting pan. Peel the potatoes, cut them in coarse pieces and place them around the chickens. Squeeze the lemon over the dish and sprinkle with salt and pepper. Season with plenty of thyme sprigs and add lumps of butter.
Roast the dish at 200o C until the meat is well-done - 1½ hour. Remove the thyme sprigs and serve at once.

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