Good Food




  •   Chocolate Truffles

  •  Make your own Yogurt and Kimchi
    • Kimchi recipe 

    • Make your own yogurt 

    • Make your own buttermilk 
  •  Local Delicacies- LOBSTERs!
Chocolate Truffles

8 ounces (225 grams) semisweet or bittersweet chocolate, cut into small pieces
1/2 cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat)
2 tablespoons (30 grams) unsalted butter, cut into small pieces

2 tablespoons alcohol (Cointreau, Cognac, brandy, kirsch, rum, bourbon, or Kahlua to name a few) (optional)
or 1 tablespoon espresso coffee powder
or 2 tablespoons fruit puree

Coating:  cocoa powder, white or dark chocolate

  • Chop the chocolate into small pieces and put them i na aheat resistant bowl.
  • Pour the whipping cream into a saucepan together with the unsalted butter,cut in small pieces, and heat the mixture until boiling.
  • Pour the hot cream mixture over the small chocolate pieces and let it sit for a minute to let the chocolate melt and the stir until smooth. If the chocolate does not melt completely, put the bowl in the Microwave for 30-40 seconds.
  • Add flavourings.
  • Let the chocolate cool in the refrigerator for a couple of hours or over night until it gets firm.
  • Scoop up bite size balls with a spoon and roll them until round.
  • For coating: roll them in cocoa powder or in melted white or dark chocolate. When finished place them in a nice box or serve them on a plate.



Make your own Yogurt and Kimchi

 Kimchi, Korean cabbage salad with chili, is rated as one of the world's five healthiest super foods together with yogurt .

Kimchi recipe 
2 kg Chinese cabbage 
 2 cups sea salt  
250 g fresh radish (Daikon)  
2 tablespoons grated ginger  
3 tbsp crushed garlic 
3 cups chopped leeks 
5 tablespoons Kodjokaro , Korean chili powder  
1 tbsp caster sugar  
1 tbsp fish sauce  

Note that you need 11 days to make this dish Do this  

1. Split the Chinese cabbage into halves . Place the cabbage in a little water in a large bowl, 
add salt and cover with a plate or a lid . Place a weight on, so that the cabbage is set under 
pressure.  Leave for 1 day.
2. Rinse the cabbage so that excess salt is washed away . Peel and shred radish finely. 
Mix the ginger, garlic , leek, radish, chili powder , sugar and fish sauce to a red paste and rub 
into the cabbage. Make sure the paste is distributed properly around the cabbage and between
 the blades. Roll up the two cabbage halves and put them tightly in a jar with a tight fitting lid .
3. Refrigerate 10 days before serving. To speed up the fermentation process, you can let it 
stand at room temperature for 1 day prior to putting it in the fridge. It will then take 5-7 days 
before it is completed

Make your own yogurt

You can easily make your own healthy yogurt and all you need is:

  • milk with preferably 3-4 % fat content, but any milk will work
  • some fresh yogurt with live yogurt bacteria
  • a thermometer
  • a saucepan to heat the milk
  • an insulated container
Pretreatment of the milk. This may not be necessary for already pasteurised milk, like the milk you buy in containers in the store. I like to pour the milk into a saucepan and heat it up to 65 degrees C and keep it at that temperature for 30 minutes.

Cool the milk to 42 degrees C and add 1 quarter of a cup yogurt. Stir well and pour into containers. I usually use old plastic yogurt containers well cleaned in hot water and seal them with their lids.

Place the containers in an insulated case e.g. a picnic bag. I usually put some additional insulating material on top eg a fleece blanket so the temperature stays as close to 42 degrees C as possible for about 18 hours.

Take out the containers and cool them by placing them in your refrigerator. It is now ready to consume and you can keep it for around a week often longer if you have been able to avoid contaminating it with mold spores.

Yogurt is in some countries much more expensive than ordinary milk, so it is not just a nice occupation but you can save some money as well.

Make your own buttermilk

Do as above but exchange the yogurt for buttermilk and use the temperature 20 degrees C. Often I just set it at room temperature and that usually works well.

 Local Delicacies

Our brave fishermen land super fresh seafood for us all to enjoy  -  what a luxury!



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