Our Recipes

Cooking with the Buchanans, Rasmussens, Widmanns, family and friends

French hot chocolate à l’américaine

I often made this kind of hot chocolate (designated as French in an American cookbook) for the kids' birthdays.

I’ve made banoffee pie several times, and it always seems to go down well, so here’s the recipe. It’s based

I found this recipe in the Danish newspaper Politiken (22nd October 1995), and it soon became a favourite of both

Real Neapolitan pizza dough. Do use Tipo 00 flour, preferably from Caputo.

Taud man pla (ทอดมันปลา) are eaten in many areas of Thailand, made with whatever fish is available. Here it’s served

I’d never heard of chestnut soup until I happened to mention in my language class last month that I had

This dish is a marvellous fusion of chicken and pasta. It’s an old recipe traditionally served as the main course

Panang curries are from Thailand, where they use curry pastes that come in green or red, making this one of

Marcel's first signature dish.

I got this in a restaurant in Oslo, and it's delicious – quite different from Swedish meatballs. Meatballs are called