Sunday hamburger

Hamburger patty(4):

500 g of beef(70%) pork (30%) mince

– 1 tsp of mustard

– 1 tsp of onion powder

– 0,5 tsp of garlic powder

– 0,5 tsp of smokey paprica

– herbsalt and pepper

– 1 egg

I like to use a mix of beef and pork or beef and lamb mince for my burgers as they get juicier. The key to a super juicy burger is to after half of the cooking time put on a lid and let it steam until juicy perfection.

Take out the mince, add spices and the egg and stirr well until all the spices are combined evenly. Let the mince sit in room temperature for 15 minutes before forming four patties and frying them. I made quite thick patties, so they needed about 6-7 minutes per side. I first fried them on both sides in a hot pan until golden, then turned down the heat and put on a lid and let them steam. The result was super duper juicy burger which I topped off with American cheese. Yum! 


The best roast beef


You know, sometimes you eat something that you can’t get out of your mind – for several years! So about 6-7 years ago, in upper secondary school, Linn made this double marinated roast beef. Last week I found myself craving this particular dish, so I asked her for the recipe. I made some small modifications to it.

This is a two-day recipe, which is easy to prepare in advance for e.g. a dinner party.

1st marinade:

– 800g beef fillet (rump or sirloin)
– 2 tbsp of soy sauce
– 2 tbsp of hoisin sauce
– 0,5 tsp of salt
– 2 tbsp of oil
– 1 tsp of sugar

Combine all ingredients for the marinade in a small bowl, put the meat (clean if theres excess tendons) into a plastic bag and pour over the marinade. Press out any excess air and tie. Let sit over night in the fridge, turn the meat every once in a while.


When cooking the meat, take it out from the marinade, tap it dry with paper. The meat gets a nice dark color from the marinade. Then fry quickly in a hot pan to get color, put in a 150 degree oven for about 30 minutes until the inside temperature of the meat is 55 degrees. If you want it more cooked, let it get to 65 degrees. But I think that roast beef is more tender and juicier when left a bit more red.

When the beef is cooked, let it rest wrapped in tin foil for at least 15-20 minutes before slicing it into thin strips.


2nd marinade:

– 0,5 dl water
– 0,5 dl white wine vinegar ( I added a squeeze of lemon for freshness)
– 2 dl of oil
– 1 tsp salt
– 1 tsp of ground pepper
– 2 garlic cloves (grated or pressed)
– 0,5 dl of chopped parsely
– 2 tbsp of chopped capers
– I had some fresh oregano in the fridge which I added a handfull of

Add all ingredients to a bowl and stirr well. Then dress the meat with the marinade, let sit for 1-2 hours in the fridge before serving.



I served the meat with oven roasted veggies (red onion, squash, carrot and paprica, chili, garlic, fresh oregano, olive oil, salt and pepper)! This was super yummy!



Slow cooked bolognese sauce

Hi there! Long time no see, I’ve been trying to read for my exams (emphasis on trying). Yesterday I cooked something that most people are familiar with, bolognese. A bolognese sauce means to most people minced meat and crushed canned tomatoes, which is fast and comforting (and cheap). But a real bolognese is slow cooked, includes bacon, vegetables and wine and most often small pieces of meat instead of minced meat.

So what you need:


– 2 x 500g of crushed canned tomatoes
– 2 dl of water
– 2 small carrots
– 2 small onions (or 1 big)
– 2-3 cloves of garlic
– 1 large chili
– 1 vegetable stock cube
– 100g of bacon or pancetta
– 2 celery stalks (I forgot)
– 500-600g of beef, I used roast beef cut, I recommend to use a fattier cut
– pinch of sugar
– 2 bay leaves
– 1 tsp of dried oregano
– 1 tsp of dried thyme
– 1 tsp of smoked paprica
– 2 dl of red or white wine
– salt & pepper

Begin with chopping the onions, chili, celery and garlic into small pieces. Grate the carrot. Then slice the bacon or pancetta into thin strips, then the meat into small cubes. Heat up the skillet, add a nob of butter and olive oil and first fry the meat quickly so it gets some color (I did it in two batches as there was so much of it) and remove it from the pan.


Then add the bacon and let it get a bit of color, then add all vegetables and turn down the heat. You don’t want the vegetables to get color, just soften them slightly, fry for about 3-4 minutes.


When the vegetables are soft, add spices and vegetable stock cube, pour in the red wine, and let the alcohol cook away for 2 minutes. Then add the beef and all its juices and the tomatoes and water. Season with a pinch of sugar, salt and pepper. Let it come up to a simmer, then turn down the heat (it should not be boiling, gentle simmer) and put on a lid and let cook for 4-5 hours. Stirr every once in a while. If you’d like, you can cook it in a 120 degree oven aswell.


After 4-5 hours, if the liquid has reduced too much, add a little water. Check seasoning and serve with pasta and grated parmiggiano cheese!




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.