Quail/Hen Egg Salad

Ever since we were kids and moved to a house with a garden, our parents have had chickens. They give life and so much fun to the garden. The eggs… Golden orange like a beautiful sunset… Oh wow the taste of them! These last years my dad got the idea to get quails too. And their eggs are very delicious too. Here’s my take to a quail egg salad – and if you only have chicken eggs use them instead.

Quail/Chicken Egg Salad

Amount: Enough for 4 triangle sandwiches


12 quail eggs (or 3 chicken eggs)

1 tsp. vinegar

2 tbsp. mayonnaise – of your choice (I use Hellmanns or low fat)

1 tbsp. Sour Cream – of your choice (I use low fat)

1 tsp. French mustard (like Dijon)

1 tsp. curry (if you use a hot curry only add 1/2 tsp.)

1/4 tsp. smoked Paprika

1 tsp. sugar

1 tsp. Knorr Aromat

1 tsp. vinegar for boiling eggs

Egg cooker or small pot

Small frying pan – optional

Airtight box

1 medium bowl


Boil the eggs in a egg cooker or small pot – add 1 tsp. vinegar it will ease the peeling.

When the eggs are done, peel them and set them aside.

Roast the curry and smoked paprika on the small pan – this is optional

Cut the eggs into smaller chunks.

Mix mayonnaise, sour cream, curry, smoked paprika, sugar and Aromat well in a medium bowl.

Add the chopped eggs into the bowl and mix them with the dressing.

Now it’s ready to serve.

Enjoy 😀


Keep the salad in an airtight box in the fridge up to 1 week.

You can use the egg salad on pickled herring or in your favourite sandwich bread, or as I did in a triangle sandwich with toast bread.

Mom’s Luxury Meatballs

So a friend of mine was asking if my moms (originally my Oma’s recipe) meatball recipe was secret 🤫 🤐 But I told her it wasn’t, so I thought I would share it here. My mom is sometimes what some people would call a perfectionist LOL she for example don’t want raisins in the dough to show – because then they get burned and that doesn’t taste good, and I totally get her – because im like that too in many ways LOL 😀 The same is with the meatballs, my mom WEIGHS them, and stick the mushrooms inside the minced meat, right about there… we don’t resemble that much hahahaha because I don’t weigh mine or push the mushrooms inside the meatballs 🙈 So you can just choose to do it your own way 😆 But the taste of these yuuuu uuuu uuuumm 🤤

Mom’s Luxury Meatballs

Amount: 4-5 persons


500 grams of mixed pork and veal minced meat

1 egg

1 onion

100 grams white fresh mushrooms

3 tbsp. panko

100 ml. milk

2 tsp. salt

1/2 tsp. pepper

Butter & Olive Oil for frying


Add the minced meat to a medium bowl.

Chop the onion finely or do as I do it – blend it. I truly HATE pieces of onion in meatballs. add them to the bowl.

Chop the mushrooms finely and add them to the bowl with the rest of the ingredients.

Mix all the ingredients, preferably with a hand mixer with the hooks on, until you have an even texture.

Put the meat into a freezer bag or piping bag and let the meat rest for 30 minutes in the fridge.

Cut one corner of the bag and push out the meat into the sizes you want your meatballs in.

Set the temperature on the stove to high and add 2 tbsp. butter and 2 tbsp. olive oil to the pan and mix them. Turn down the heat to medium high. Add the meatballs in the pan and let them fry until they’re golden. Turn them and fry them until they’re golden on that side too.

Remove them from the pan onto a plate and serve them with pickled sweet cucumber and pickled red cabbage and perhaps boiled potatoes.

Enjoy 😀


I made these as patties for a Danish meatball sandwich called ‘Frikadelle Sandwich’ – and WOWSER it was amazing! Instead of making small meatballs – you divide the minced meat into 5 equally sized balls and make patties out of them. Fry them as the regular meatballs and toss them into a warm brioche burger bun with mayo on the bread, a good amount of danish remoulade on the top bun, pickled sweet cucumber, pickled red cabbage and eat eat eat!

Mom’s Tartlets

Since we were kids my mom always made tartlets. There is just something special when you make a dish, and you get that nostalgic feeling when you take the first bite! That’s how I feel about this dish. It’s also a very popular typical danish dish in many households.

My mom gave me the recipe over the phone, many years ago, and of course it became one of my post it recipes. I think it’s time to share it. Also tweaked it a bit but most of the ingredients is still from my moms original recipe.

Mom’s Tartlets

Amount: 20


5-600 gram boneless chicken breast

2 tbsp. oil

100 gram roasted salted pistachios

500 ml. water

500 ml. milk

1 chicken bouillon cube

1 tsp. salt

Freshly ground pepper

270 gram white asparagus

200 gram green peas (frozen or fresh)

6 tbsp. cornstarch (Maizena) dissolved in 5 tbsp. water

2 packages of tartlets


Cut the excess fat and tendon from the chicken breast, cut the chicken in small cubes.

Remove the shells from the pistachios and chop the nuts roughly.

Cut the asparagus stalks in smaller pieces and set aside.

Pour the oil into a medium large pot and set the temperature on medium hot.

Add the chicken and the pistachios to the pot and let the chicken brown a bit.

Add water, milk, salt, pepper, and the bouillon cube into the pot an let it simmer for a few minutes.

Add the vegetables and turn up the heat so the mixture boils a bit, then add the cornstarch and mix it well.

Let the dish simmer for about 15 minutes until it gets creamy and thickens.

Turn on the oven and set the temperature on 365 degrees Fahrenheit (185 degrees Celsius fan oven).

Put the tartlet cups on a baking pan with a baking sheet on and fill up the cups with the delicious filling.

Put the baking pan in the oven and let them bake for about 10 minutes, until the top is a bit golden.

Enjoy 😀


Sometimes I make this batch and freeze half of the “sauce”, so there’s an easy meal later on.

Cooking Rice

How to cook your rice perfect? That has been quite the topic over dinner with friends. Especially one of my friends, when she admitted that she mostly buy the packages in bags… Oh my! I was trying not to cry when she said it LOL 😀 Then I promised to tell her the method I’ve done for years, when I don’t use a rice cooker. So here is the fool proof way of the 2 types I use the most.

Jasmine Rice

1 cup Jasmine rice

1 + 1/4 cup water

Put the rice in your pot and add the water, put on the lid.

Let the water boil, when it boils turn down on low (mine is on 2) and let it simmer for 15 minutes.

When the time is up, turn off the heat and let it sit UNDER lid for 15 minutes more.

When the time is up puff up the rice with your favorite rice spoon or wooden spatula.

Serve your perfect cooked rice.

Enjoy 🙂

Basmati Rice

1 cup Basmati rice

1 + 1/2 cup water

Put the rice in your pot and add the water.

Let the water boil, when it boils turn down on low (mine is on 2), put on the lid and let it simmer for 20 minutes.

When the time is up, turn off the heat and let it sit UNDER lid for 20 minutes more.

When the time is up puff up the rice with your favorite rice spoon or wooden spatula.

Serve your perfect cooked rice.

Enjoy 🙂


You can add chopped fresh cilantro, saffron, turmeric or 1 tsp. butter to your Basmati rice before you puff up the rice.

Miss J’s Naan

Miss J’s Naan

Amount: 6


12,5 gram fresh yeast (or 2 tsp. dry yeast)

100 ml. lukewarm water

1 tsp. sugar

1/2 tsp. salt

1 tbsp. olive oil

150 ml. greek or other plain yogurt

320 gram all purpose flour

2 tbsp. melted butter

A small handfuld fresh cilantro


Dissolve the yeast in the water in a medium bowl, pour the sugar in and let it dissolve.

Add the rest of the ingredients and mix it well until the dough pulls away from the sides.

Cover the bowl with a moist kitchen towel and let it rise a warm place for 1 hour.

Pour the dough onto your kitchen table or a baking mat.

Divide the dough into 6 equally buns and roll them into long pancakes.

Heat a pan up in the hot end of the temperatures, add a bit of oil. Bake the Naan until it bubbles and turn it over and bake it for about 20 seconds more. Repeat with the rest of the Naan.

Melt the butter ands cut or chop the cilantro and add it to the melted butter.

Right before you serve the food, brush the Naan with the butter/cilantro mixture.

Enjoy 🙂


If you want garlic Naan, add 1 teaspoon crushed fresh garlic to the dough before you roll them out.

If you like your Naan a bit thicker and larger, just divide the dough into 4.

You can also push some Nigella seeds into one side of the dough, before you bake them.

Miss J’s Rainy Day Cozy Buns

Rainy Day Cozy Buns

Amount: 8


25 gr fresh yeast or 1 tbsp. dry yeast

150 ml. buttermilk

3 tbsp. lukewarm water

1 egg

1 tbsp. sugar

1/2 tsp. cardamom powder

1/4 tsp. pure vanilla powder

1/2 tsp. salt

350 gram all purpose flour

25 gram melted butter

Egg for brushing


Melt the butter and set aside.

Dissolve the yeast in the water and milk in a medium bowl.

Add all the dry ingredients to the mixture and add the melted butter and egg last.

Mix it well with your hand mixer or kitchen stand mixer with the dough hooks, until the dough is even and a bit sticky and elastic and pulls away from the sides.

Let it rest for minimum 30 minutes, but preferably 60 minutes under a moist kitchen towel.

Add a bit of flour on your kitchen tale or baking mat, divide the dough into 8 and roll them into 8 buns.

Either put them close together or with some space between them. Let them rest under a moist kitchen towel, for minimum 15 minutes but I prefer to let them rest for 30 minutes.

Turn on the oven on 392 Fahrenheit (200 degrees celsius fan oven).

Mix the egg for brushing and brush the buns gently so you doesn’t take the air out of them.

Bake the buns for about 10-12 minutes until they’re lightly golden.


For a more cozy curling up in a blanket kinda feeling, add the 25 gram dark chocolate chopped or chocolate chips into half the dough or 50 gram into the whole dough if you are in a very cozy mood.

Enjoy 🙂

Miss J’s Durum Flatbread

It’s easy to make your own durum flatbread, and the taste and texture is so delicious, the flatbreads are very flexible and easy to bend around the filling. These are nice for a quick lunch or dinner and much cheaper than ordering a kebab from your local pizzaria 🙂

Miss J’s Durum Flatbread

Amount: 4


200 ml. lukewarm water

2 tbsp. olive oil

1 tsp. salt

200 grams all purpose flour

100 grams graham flour

All purpose flour for rolling Rolling pin 10 inch pan

Baking mat Medium bowl


Pour water, oil and salt into a medium sized bowl.

Add the flour into the bowl.

Mix the dough well with a hand mixer with dough hooks or your stand mixer, until the dough comes together and feels elastic.

Let the dough rest under a kitchen towel, wrap or silicone lid for 30 minutes.

Divide the dough in two and roll out each bun to a very thin flatbread that fits the 10 inch pan.

Bake the flatbread in a hot pan until it makes bubbles, turn the flatbread and let it bake for a few minutes. Do the same with the rest of the flatbreads.

Fill up the finished Durum flatbread with your favorite vegetables, lamb, beef or chicken kebab, falafel or whatever filling you want top it off with dressing and a spoonful of chili paste The BEST Chili Paste. I prefer chicken kebab, lettuce, cucumber, tomato, dressing and my homemade chili, sometimes I also add hummus Hummus

Enjoy 😀


You can freeze the flatbreads and warm them in the microwave for 1 minute when you crave a Durum kebab.

Miss J’s Pie Dough

This is my favorite and easiest pie dough recipe. I’ve tried many types and many ways to bake them, and this is by far the best one yet! Tasty, crunchy and fresh without getting too moist when baked with fillings.

Miss J’s Pie Dough

Amount: 1


100 gr. all purpose flour.

75 gr. graham flour (other types of coarse or wholewheat flour works too)

25 gr. rolled oats

1 tsp. salt flakes

50 ml. olive oil

100 ml. water


Turn on the oven and set the temperature on 392 Fahrenheit degrees (200 Celsius).

Blend the oats so there’s not too many large flakes.

Mix all the ingredients in a medium bowl.

Mix it with a hand mixer with dough hooks or on your stand mixer, until it’s firm and flexible.

Roll the dough out between two pieces of baking sheets, until you get the size of your pie baking pan.

I usually measure the dough before I put it in the baking pan, like this. Abd when it fits I turn it over.

It needs to fit all the way up on the sides. I use a bread/cake spatula to trim the edges.

I poke the bottom with a fork so it’s gonna bake even and doesn’t bubble up too much.

Bake the pie crust for about 10 minutes.

Add your favorite filling and bake it for as long as the recipe says.

Enjoy 😀


You can freeze the finished pie and heat it in the oven – it gets better in the oven instead of the microwave.

Miss J’s Butter Chicken

I just love food with lots of flavor and a bit of kick to it, and what else than an all time favorite of mine than. butter chicken? This is a recipe that the amazing and very talented and so fun and down to earth foodblogger Nagi https://www.recipetineats.com has inspired me to make and perfect, for the best taste possible. I always hope that there will be enough for several days when I make a large portion, but somehow the food disappears when I serve it for my family 😀 Also be prepared that your kitchen will smell like a Punjabi store for a few days after LOL – but it’s so worth it!

Miss J’s Butter Chicken

Amount 2-4 personer


5-600 gram boneless chicken breast fillet


1,5 dl. natural yoghurt or greek yoghurt

2 cloves crushed garlic

10 gr. finely chopped or grated fresh ginger

2 tsp. Garam Masala

2 tsp. turmeric

2 tsp. ground cumin

1/2-1 tsp. hot chilli

1 tsp. saltflager


2 tbsp. olive oil

2 tbsp.. butter

1 large finely chopped onion

2 cloves crushed garlic

5 gr. finely chopped or grated fresh ginger

2 tsp. Garam Masala

2 tsp.. ground cumin

2 tsp. ground coriander

1/2-1 tsp. hot chilli powder

1/2 tsp. fenugreek seeds or 1/4 tsp. fenugreek powder

1 tsp. salt flakes

500 gr. Passata

250 ml. heavy cream 38%

1 tbsp. sugar

Fresh cilantro

Basmati rice



Mix all the ingredients for the marinade in an airtight container or a ziploc bag.

Cut the chicken into 3 cm chunks.

Put the chicken inside the container or ziplock bag with the marinade, mix it well and let it marinate for 24 hours (minimum 2-3 hours).

IF you use fenugreek seeds, then fry them on a pan for a few minutes, mix them with the rest of the spices and crush the fenugreek seeds to powder.

Pour oil and butter on a medium hot sauté-pan.

Chop the onion and ginger finely, crush the garlic and add it all on the pan, let it fry for a few minutes.

Take the pieces of chicken out of the bag and fry them on the pan until they’re a bit golden.

Pour the tomato passata over the chicken, add sugar, then cream and mix it slowly but well.

Rinse a small handful of cilantro and cut it finely, put it in a small bowl and set it aside.

Let the dish simmer for at least 15-30 minutes to thicken and get the right flavors.

Serve it in a deep plate with half Basmati rice half Butter chicken and freshly baked Chapati get my recipe here Miss J’s Chapati

Enjoy 😀


You can freeze the dish and then reheat it in a pot or in the microwave directly in a bowl or deep plate.

Miss J’s Enchiladas

So this is a favorite of my own, I really love Mexican food, and this is not at all authentic, other than some of the ingredients. But the taste is…. ON 🔥 I prefer to make the tortilla pancakes myself, and here’s my recipe Miss J’s Mexican Tortilla Pancakes but you can easily make these with store-bought. I usually make them with boneless chicken thighs, or minced beef or chicken, but you can use whatever meat you like. I also made my very own Salsa, and boy is that a winner! Get the recipe here: Miss J’s Mouthwatering Salsa. Did you try my amazeballs Miss J’s Holy Guacamole?

Miss J’s Enchiladas

Amount: 6


300 gr. boneless chicken or minced meat.

2 tbsp. olive oil

1 tbsp. Mexican spice mix

1 small can sweet corn (drained weight 140 gr.)

1/2 bell pepper

5 slices of jalapeños + 6 for topping

5 olives without stone + extra slices for topping

1 small red onion

50 gram cheddar + extra for topping

6 tbsp- Salsa + extra for topping

6 tortilla pancakes

1 medium pot

1 medium bowl

1 ceramic or other type of square oven pan


Pout the oil into your pot and turn up the heat to medium hot. Cut the chicken breasts into small chunks and add them to the pot.

Add the spices to the chicken and mix it well and fry the chicken until they’re cooked through and are white and not pink.

When the chicken looks like this, it’s done and you can turn off the heat.

Now it’s time to chop all of the greens. Slice the olives, chop the jalapeños finely, chop the red onion finely, and chop the bell pepper into small cubes and put everything including the corn into the bowl.

Grate the cheddar and add it to the bowl.

Then add the chicken to the bowl, and mix all the ingredients well.

Now it’s time to fill up your delicious tortilla pancakes. Add 1 tbsp. Salsa to each pancake.

Then add 3 tbsp. filling in the middle, on top of the salsa.

Then fold it together firmly like this, and put it in your oven pan.

Do the same with the remaining 5 pancakes.

Turn on the oven and set the temperature at 365 degrees Fahrenheit.

Add 1 tbsp. salsa on every pancake, drizzle with some cheese and add a bit of olives and jalapeños on top.

Bake the enchiladas in the oven for about 30 minutes or until the cheese is melted.

Serve them with nacho chips, guacamole, salsa and sour cream.

Enjoy 😀


They are easy to freeze and take out if you have a busy day but still wants yummy food!