Dinner recipe

Asparagus, egg and bacon vinaegrette salad:


– 2 eggs

– cherry tomatoes 

– mixed salad

– 1 avocado


5 strips of bacon

– juice of half a lemon

– olive oil

– salt and pepper

– drizzle of honey

Vinaegrette: start with chopping the bacon into thin strips and fry until crisp, then drain from excess fat and set aside. In a bowl, squeeze the juice of the lemon, add then olive oil, the ratio should be 1/3 lemon 2/3 olive oil and a drizzle of honey. Season with salt and pepper and add the bacon just before serving. You can also add some finely chopped red onion if you like.

For the salad, place the eggs in salted boiling water and cook for 6-7 minutes, then put in ice cold water and let cool down before pealing. Boil the asparagus for 2 minutes until al dente. Then just assemble the salad, lettuce, avocado, cherry tomato, asparagus and egg, then drizzle over the vinaegrette! Voilá!

For main course I made a potato rösti/hashbrown that I topped off with salmon roe, créme fraiche and red onion. This is a good appertizer aswell! Recipe for hashbrown here. Enjoy your weekend!


Steak and condiments


Another thing I imported from Finland was a pair of beef tenderloin steaks. This is “dude food”, when you want to please your man.

It is important to treat a good steak with respect. Always take the beef out the fridge to room temperature 1h before preparing it. Then the meat and fat from the meat doesn’t get chocked when hitting the hot pan and the juices stay inside the beef. And I tend to only season the steak with salt and pepper.

To accompany the beef, I made some roasted potatoes, slice the potatoes and drizzle with olive oil, 2-3 garlic cloves and salt and pepper. Bake in an 220 oven for about 20 minutes until golden.

The asparagus, I wrapped in a slice of bacon and grilled off while the beef was resting. You could serve this with a red wine sauce or pepper sauce if you’d like.

When frying the beef, always always always make sure the pan is super hot! You should always rest the beef minimum 5-10 minutes wrapped in tin foil after frying it.