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The Cooking Affair

The Cooking Affair

Location: Praestoe, Denmark

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About Me: Hi - I'm Carsten Wang Joergensen. I live in Denmark in the countryside. I'm a journalist and foodblogger and is fighting for everyone to have better food to eat. Preparing food and eating food is like sex - the more one strives the better it gets. We live such a short time and food takes up so much in our lives. Therefore, this part of life also have to be taken seriously. Everyone - rich or poor, can eat great delicious food every day even without a higher degree of kitchen education. It requires a little forethought and a bit of love for life and fresh products. But then you can give yourself and those you eat with, amazing experiences.

Recipe

Lighthouse keeper cod

added by The Cooking Affair

Lighthouse keeper cod – is Cod cooked in the oven with white wine, tomatos and onions - and a dinner my mother teaches my to cook many years ago. As a child, we ate fish 2-3 times a week because it was cheap food. That changed during the '70s and '80s and today's fish just as expensive or more expensive than a good steak of the finest meat. It's a shame, because many do not eat as much fish as they should. Not just because it is healthy, but because it tastes great. Take this dinner with cod. Cod is not cheap if you buy it in a fish shop. But if you catch the fish as a real angler - it is cheap food and also fun. If you know some anglers who catch cod, make an appointment with them to buy everything they catch. Many anglers eat - for reasons I do not understand - not even the fish they catch.

Recipe

Apple bacon - the danish adition

added by The Cooking Affair

Is apple bacon on the table - there's fun around it. Apple Pork is one of the standard dishes on Christmas table. But, apple bacon is also an old Danish dinner, which was made when the money was small. But make no mistake - apple bacon gives you some of the finest taste of nature you can imagine. Good bacon, good wholesome apples and freshly baked Danish rye bread. Apple Pork should be on the top 10 in the Nordic cuisine. Made right - you get the taste of sour and sweet, salt and fat, crunchy and soft. The tickle all taste buds and gives a flashback in the history when you put it in your mouth. There is not much more to say - get started making apple bacon. Can I make a call - I do it anyway. Go guerrilla rampage and grow apple trees where they are not, like in public places, along roads and in parks. Let us give apples to the people - free apples. One must certainly not, but how many people would be happy if they could just pick all the apples they could eat. Apple bacon tastes as good cold as hot. Make plenty of it when you make it, then you will have food for a nice lunch or dinner the next day. Are you getting fat from eating pork apple? Yes, if you eat too much too often, but it is the rules of the game.

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  • Exciting! Look what's arrived in the office, hot off the press... #pigsandpork Congrats @GillMeller! link
  • RT @JamiesFoodTube: Who's that in the @rivercottage kitchen? Why it's @tesswardchef knocking up a storm! link http://t.co…
  • . @samgorecomedian If you aspire to a career in comedy this does not reflect well. Neither, thanks to you, does our mirror.
  • RT @DeborahMeaden: “@bristolcanteen: Somebody told us @DeborahMeaden popped in for lunch. Hope you enjoyed it! #celebrityspotting in #Brist…
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  • A beautiful sunset over the valley tonight! link
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  • Make the most of your oven's energy, cook meals in bulk where poss. Reheating uses less energy. Top tip via @wwwfoecouk
  • . @johnmushroom looks like someone needs a #selfie stick!
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  • RT @RiverCottageHQ: How much cake is too much cake? The fruits of our labour from today's #cake course in our #cookeryschool... http://t.co…
  • RT @RiverCottageHQ: Hooray! #pastrysuccess #choux link
  • RT @RiverCottageHQ: Oh dear #pastryfail link
  • RT @RiverCottageHQ: Time for our third breakfast of the day. It's a hard life at our #cookeryschool... link
  • RT @RiverCottageHQ: Time for a second breakfast at the #cookeryschool... Drop scones with runny honey. link
  • @anneHuscroft1 so lovely to hear, thanks Anne! Any plans to come back to the farm soon?
  • RT @Hartsturkeys: Great stuff @ChefTomKerridge @BBCFoodandDrink @rivercottage. The best 30mins of TV this week. Looking forward to @Corriga
  • RT @jiholland111: @rivercottage @BBCFoodandDrink Great show. Excellent banter with @ChefTomKerridge :)
  • @linsalad @BBCFoodandDrink glad to hear it :o)
  • Hope you are all enjoying Hugh on @BBCFoodandDrink right now, BBC2!
  • @CharlotteClare1 sorry, blame Hugh!
  • And of course we couldn't let Hugh go without a birthday cake #50yearsofHugh #AskHugh link
  • And if you'd like to buy the book, check it out here! #lightandeasy #askHugh link
  • Thank you, its been great chatting! Have to dash, making a birthday cake for a fellow 50-year-old. Chocolate + hazelnut, pg 374! #askHugh
  • .@Eco_Gite It spreads like mad so not in the veg patch, better in a big pot, but it does take nearly a year to produce good sized roots.
  • . @Lou_la_may Default topping is a sprinkling of soft brown sugar but a trickle of runny honey is also great. #askHugh
  • .@trishaocf Could be your choice of flour or that your sd starter needs a feed up, take a good tblsp, feed it for a few days & start again.
  • . @bookslinger always lovely to hear that people are cooking from my books and enjoying the results! #askHugh
  • .@harrycornwall Cider is a good choice, I would choose a fairly dry one as the onions are quite sweet #AskHugh
  • . @_DjTC_ soon! Early Feb is good, provided you can keep them frost-free. A sunny window is good. #askHugh
  • .@IantheCW I'm all over the roots right now, big trays of them roasted and finished with a sprinkling of toasted seeds and spices #AskHugh
  • . @ACoSfChildren but it's so flat! Actually I do have a soft spot for Norfolk and it's been a while so who knows. #askHugh
  • .@rojob1 Yes, series 3 coming your way very soon and as ever Paul champions the sustainable approach to fish, veg and meat #AskHugh
  • . @missaniela really sorry but I'm not around for that one. I will be here for the Spring Food Fair in May... #askHugh
  • .@pupspigspoulets We said goodbye to our Oxford Sandy & Blacks before Christmas, they were fab! We like ringing the changes though. #AskHugh
  • . @bookslinger It's always a treat to be given other people's goodies. Of course I try them! #askHugh
  • .@GrowandEat That's a tough one to comment on without knowing the whole picture.
  • . @MyrtlesGarden there's a lovely potato gnocchi recipe in RC Veg and you could swap a GF flour in for the wheat flour. #askHugh
  • .@pickleshlee A good way to deliver vitamins and fibre but not to be drunk by the gallon as they are often quite high in sugar #AskHugh
  • . @AmberLofts523 that's better than a birthday suit! #askHugh
  • . @NellieRBean once it's all mixed up you should keep in the fridge and eat within two days #askHugh
  • .@acornwoodcraft I like dual purpose varieties eg Light Sussex Dumpies & Road Island Reds, but Hubbards are good free range modern meat bird
  • . @EmzJ_Smith It's a great campaign, we should be eating this lovely stuff. Let's hope supermarkets get the message @jamieoliver #askHugh
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