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Try this Easy recipe for jerk spiced Barbeque pork at your next barbeque. Pork on the barbeque is a favourite item in many countries around the world and Jamaica isn't different. This amazing Jerk spice blend is native to Jamaica and is a foundation in their cooking. This recipe feeds 4-6 people. Try this jerk marinade on more than just pork. Jerk Spice is great on chicken, seafood and as a dipping sauce. Check out the recipe for Jerk Spice here You need: 500 grams of pork shoulder or the other pork cut 3 tablespoons of Jerk spice 5 tablespoons of orange marmalade 1 tablespoon of olive oil 1 tablespoon of water ½ teaspoon of tabasco 1 garlic clove, minced How you make it: Slice the port into 2 cm thick slices. Add the jerk spice, olive oil, water, tabasco, garlic and marmalade to a bowl and stir until combined. Add the port to the marinade and mix until all the port is covered with the marmalade. Place the pork in the refrigerator for at least 1 hour, but preferably overnight. Grill the pork on high heat on the barbeque until done. Serve with a salad, grilled vegetables and a cold sauce.

Jerk seasoning It's a classic Jamaican spice blend that is typically a mix of sweet notes from onion and sugar, in combination with spicy Scotch bonnet peppers, allspice, thyme and different other flavourings. You can make Jerk seasoning at home whit a classic recipe or add your taste preferences to the mix. Jerk is a combination of complex flavours that works wonders with a lot of different dishes, such as barbeques pork and chicken dishes as well as seafood. You can use Jerk Spice as a marinade for the barbeque with orange marmalade, as a dry rub or in a stew. The options are endless. For the Jerk Spice you need: 1 tablespoon brown sugar 1 tablespoon thyme dried 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoon Scotch bonnet peppers flakes or cayenne pepper flakes 2 teaspoon smoked paprika 2 teaspoon ground allspice 2 teaspoon salt 1 teaspoon ground black pepper ground 1 teaspoon sweet red pepper flakes ½ teaspoon ground cumin ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon How you make the Jerk Spice: Ground your spices in a mortar and pestle or in a spice grinder. Mix all the ingredients in a bowl until fully combined. Store the Jerk Spice in an airtight spice jar. Use whenever you want to. This blend is excellent as a marinade for the barbeque. Try Jerk Chicken, Jerk pork or why not Jerk lobster at your next barbeque party.

Delicious and simple European muffins. Sweet and with a little tartness from the apples and the taste of cinnamon. This recipe only uses 8 ingredients and takes less than 20 minutes to make. This kind of muffin freezes well so you can make an extra large batch and save it in the freezer for later. This recipe makes about 16 small or 8 large muffins. Perfect for the picnic, as a sweet breakfast, brunch and as a snack. You need: 200 ml wheat flour 2 teaspoons baking powder 75 ml of brown sugar 50 grams of butter 1 apple (preferably sour) 1/2 teaspoon of ground cinnamon 150 ml of milk 1 large egg A pinch of salt How you make them: Preheat the oven to 225 degrees Celsius Combine flour, salt, baking powder, a pinch of cinnamon and sugar in a bowl. Melt the butter and set it aside to cool. Peel, halve, core and cut the apple into thin slices. In a separate bowl, mix the apple slices with the rest of the cinnamon and set them aside. In a large bowl, whisk together the slightly cold butter, milk and egg. Add the dry ingredients to the wet ingredients and stir the mixture til it becomes a smooth batter. Divide the batter into small muffin tins, about ¾ of the way to the top. Press down a couple of appel sizes into each muffin cup. Bake the muffins in the middle of the oven for 7-12 minutes or completely set inside. Let the muffins cool on a cooling rack. Enjoy with a cup of coffee or tea.

This tangy yoghurt sauce made with lemon, cucumber and parsley is a refreshing dipping sauce, perfect for a barbeque. A great condiment to meat and fish dishes. Add a Mediterranean vibe to your summer barbeque with this quick and easy recipe. You need: 200 ml Greek natural yoghurt Zest from half a lemon 2 pinches of salt 1 pinch of black pepper 1 tablespoon fresh parsley, roughly chopped 1 teaspoon apple cider vinegar 1 clove of garlic minced 50 ml finely diced cucumber How you make it: Grate the zest from the lemon, mince the garlic and finely chop the parsley. Add all the ingredients to a serving bowl. Add pepper, salt, apple cider vinegar and yoghurt to the bowl and stir until well combined. Let the sauce rest in the fridge for 30 minutes before serving. Enjoy as a dipping sauce or as a condiment to meat and fish dishes.

If this is your first time making pasta, don't panic. It is easy and you will soon get the hang of it. When you start making homemade fresh pasta, you will never go back. Pasta is so extremely versatile and you can make them at home in a million forms, colours and shapes. The serving options are equally many. No matter if you desire to serve them simply as they are, maybe with parmesan and with browned butter or with a creamy rich sauce you can never go wrong with fresh homemade pasta. This easy recipe serves 4 people. You need: 150 grams of 00-flour 50 grams of Durum wheat semolina flour 2 eggs If needed, add some drops of water to make the dough softer How you make it: Add the 00-flour and semolina flour to a bowl and add the eggs. Whisk it all together with a fork. Use your hands to bring the dough together. Place the dough on a board and knead the dough until stretchy and elastic. This can take all from 5 to 20 minutes depending on your strength. When the dough is rested, cover it with clingfilm and let it rest in the refrigerator for a minimum of 30 minutes. Roll out the dough on a lightly floured surface to desired thickness and cut the dough into strips or desired shapes. For pasta like spaghetti or tagliatelle, add flour to the strips and let them hang to slightly dry or "cure" for 10-30 minutes. Get rid of the excess flour and add the pasta to a pot with rapid boiling salty water. Cook until al dente. Remove the pasta with tongs to keep some of the pasta water to prevent the pasta from getting too dry on the plate. Serve with a tomato sauce, browned butter and parmesan chees or any other preferred pasta sauces. Give homemade pasta a go, you won't be disappointed.

A classic Italian dessert made with a twist. Sweet and creamy, slightly sour and packed with fresh cherry flavours, a treat hard to resist. Panna cotta is great to make a day ahead and place in the refrigerator to serve when your guests arrive. This recipe is super easy to make and serves 4-6 people. For the Panna cotta you need: 500 ml of full-fat cream or whip cream 50 ml white granulated sugar 3 gelatin sheets, about 6 grams 1 vanilla bean pod Lemon zest for garnish For the cherry jam you need: 400 grams of fresh cherries 2 teaspoons of water 1 teaspoon of potato starch 1 teaspoon of freshly squeezed lemon juice If the cherries are very sour, add 1/2 teaspoon of white granulated sugar How you make the Panna cotta: Add the cream and sugar to a pot and place over medium heat on the stove. Split the vanilla bean in half and scrape out the seeds. Add the vanilla pod and the vanilla seeds to the pot with the cream. Soak the gelatine sheets in cold water until they soften. When soft, squeeze out as much of the water as possible. When the cream mixture comes to a boil, remove it from the heat and whisk in the gelatine. keep whisking until the gelatin is completely dissolved. Pour the Panna cotta into 4 or 6 glasses and place in the fridge to harden for 4-6 hours or overnight. How you make the cherry jam: Clean the cherries, cut them in halves and remove the stones and add the cherries to a dry pot. Place the pot on medium heat on the stove and cover with a lid to slowly let the cherries break down. Stire the pot once in a while. When the cherries have started to break down, add the lemon juice and if needed the sugar. Mix 1 teaspoon of potato starch with 2 teaspoons of water and add it little by little to the cherry mixture until you achieved the desired consistency of jam. Let the cherry jam completely cool before adding it to the Panna cotta. Serve the Panna cotta cold, topped with plenty of cherry jam and garnished with lemon zest.

Moelleux is a delicious French chocolate cake, with a gooey centre of melted dark chocolate. Nothing could be better for a chocolate lover. This dessert is a showstopper, hard to resist but not that hard to make. Impress your guests or spoil yourself with this beloved French chocolate treat. This lovely dessert was invented by the French chef Michel Bras in 1981 and has since then become a beloved classic. Dark, rich chocolate and a touch of vanilla, this is a true grown-up dessert. You need: 100 grams of salted butter ½ teaspoon of high-quality vanilla extract 90 grams of 90% dark, bitter chocolate 10 grams of pure 100 % cocoa powder 70 grams of baking flour 4 large eggs 100 grams of sugar A pinch of sea salt 6 small ramekin pots Cocoa powder and butter to cover the insides of the ramekin pots Powdered sugar for decoration How you make them: Preheat the oven to 210°C and take out the baking tray. Add the butter in cubes and chocolate in smaller pieces, to a bowl and place over a bain-marie, a pot with simmering water. Let the butter and chocolate slowly melt whiles string. When melted and completely combined into a smooth shiny chocolate liquid, remove the bowl from the heat and set it aside. In a different bowl, add eggs, cocoa powder and sugar. Whisk the eggs and sugar until fluffy. Slowly fold the flour and vanilla extract into the egg mixture. Be careful not to lose the volume of the egg mixture. When combined, slowly fold the chocolate into the egg mixture. Cover the inside of the ramekin pots with plenty of butter and cocoa powder. Place the pots on the baking tray and fill the ramekin pots 2/3 up so that there is plenty of room for the moelleux to rise in the oven. Bake the Moelleux in the middle of the oven for about 8-11 minutes. Check if the Moelleux is cooked with a knife. The sides should be set whilst the middle should be runny. Take out the Moelleux from the oven and loosen the sides with a knife if needed. Make sure not to overcook them. Flip out the Moelleux on a plate and sprinkle over some powdered sugar. Serve piping hot as they are or with vanilla ice cream and red fruit or berries. Try different flavours A great tip is to try adding different flavours to your Moelleux. Add different types of liquor or spices to make exciting new varieties of this classic dessert. Popular flavours are vanilla, cherry liqueur, coffee and cinnamon. Give it a try and see which one is your favourite flavour.

Churros are naturally vegan and pretty quick to make. Lovely, warm deep-fried pastry topped with sugar and dipped in hot chocolate, served warm with a cup of coffee. What could be better than that? This Spanish pastry is easy to make and a real treat for the whole family. Pretty much any time of the day is an excellent time to eat churros. A churro is a fried pastry topped with sugar, that should be eaten piping hot, directly out of the frier. Traditionally eaten dipped in a rich, thick hot chocolate and served with a cup of coffee. You need: Oil, for frying 120 ml water 1 tablespoon of vegetable oil 1 teaspoon of salt 1 teaspoon of granulated sugar 120 ml of white flour 1/4 teaspoon of baking powder Sugar to taste, optional How you make it: Pour the oil into a large heavy-bottomed saucepan and place it on the stove over medium-high heat. In a separate medium-sized saucepan, add the water, vegetable oil, salt, and sugar and bring the mixture to a boil. Once the water mixture reaches a boil, slowly pour it into the flour and baking powder while stirring with a fork until the dough is smooth and without lumps. Immediately spoon the dough into a pastry bag and carefully squeeze the dough into the hot oil. Fry the churros until golden brown and remove them from the oil. Place them on a paper towel to drain. Serve with a sprinkle of white sugar and hot chocolate.

Muffins, muffins and muffins with frosting. Defending where you are from muffins can mean totally different things. The discussion of which one is the best one can go on forever and is totally up to your own preference. So what is the difference between European Muffin, English Muffin, American muffins and cupcakes? To start with, depending on where you are from ”muffin” could be a sweetened or savoury snack that is a healthy or a treat, as well as a toasted wheat and rye bun, often served as breakfast, brunch or at tea time. What's the difference between European muffins, English muffins and American muffins? There are endless different types of muffins, from sweet, fruity, and chocolaty, with or without frosting as well as savoury muffins and even croissants made in muffin tins. But let's focus on three of the most common varieties. Sweet European muffins, American muffins and English muffins. European muffin European muffins originate in the early 18th century and are of the variety called ”Quick Bread muffins”. Quick Bread muffins are made with flour, baking soda or baking powder as a raising agent as well as butter, eggs and flavourings of all kinds. Baked in tins to make them individual-sized and cupcake-shaped. Usually, the European muffins are sweet and served as a sweet breakfast or as a snack. The most popular varieties are simple flavours such as vanilla, lemon and chocolate cocoa powder muffins. Other common varieties are blueberry muffins, apple muffins and chocolate chip muffins. There are also some savoury varieties of European muffins but it is not as common as the sweet ones. English muffin vs Crumpets English muffins are an American invention and are not typically found in England for just that reason. Pretty much the same as that you can't find french toast in France. In England (and everywhere in the UK) they eat crumpets. Even though both English muffins and Crumpets are griddle cakes, made on the stovetop in a cast-iron griddle pan, there are some main differences in preparation, baking and serving. What are English muffins? The English muffin was invented by Samuel Bath Thomas after he emigrated from England to New York City in 1875. There he opened a bakery in 1880 and by using his mother's mother's recipe he began making and selling the baked goods so-called "English muffins" to hotels and grocery stores. English muffins are made from firm yeast dough without any added milk. Some recipes of course use milk but are not the standard. English muffins are split in half before serving and are usually filled. They are also fired on both sides in the cast-iron griddle pan. What are Crumpets? Crumpets were invented in the early 18th century and are made using a loose batter. The batter is made with milk and uses baking soda as a rising agent. The loose batter is poured into metal rings on the frying pan, to give them their distinct shape. Crumpets are served whole with added toppings such as bacon and eggs or jam and butter. Crumpets are usually only fried on one side but can be fired on bother sides in the cast-iron griddle pan. The baking soda makes bubbles that pop when frying, which creates small holes that help the melted butter soak into the Crumpet. American muffin The American muffin originated in North America during the 19th century and is a so-called ”Quick Bread muffin”. The muffins are baked in an individual-sized muffin tin that is cupcake-shaped. They are chemically leavened using baking soda or baking powder, flour, butter and egg. They can be both sweetened and savoury. Savoury varieties could be traditional bran muffins or muffins made using ingredients such as corn, cheese, seeds and even meats. Common sweet varieties could be blueberry muffins, chocolate chip muffins, apple and cinnamon muffins and banana muffins. Is a cupcake a muffin? Cupcakes and muffins are similar but not the same. The main difference between a cupcake and a muffin is the texture and of course, for the most part, the adding of frosting on top. A cupcake has a fluffier and lighter texture than a muffin and is usually mixed for a longer time to get an airy mixture using "the cake mixing method". This means that depending on the type of cake and type of flavouring, it will be prepared slightly different. A muffin, on the other hand, is made using "the muffin method", no matter what flavours are added to the mix. Cupcake recipes generally have more sugar and fat than a muffin recipe and almost all cupcakes have frosting on top. The frosting comes in a million varieties, from American frosting, sprinkles, fruit, chocolate and glasses to Italian meringue. With an endless amount of varieties, you can always find a new favourite. European Sweet muffin, American muffin, English muffin, Crumpet or Cupcake. Try all or stick to your personal favourite. The choice is totally up to you.

Mouthwatering Marinated shrimp skewers drizzled with herby oil. A quick and easy recipe is packed with flavours of garlic, lemon and herbs. This dish is great as a starter, light lunch or a lovely side dish, served with bread, grilled corn or a salad on the side. Ready to throw on the barbeque in just a few minutes. Pro Tip This recipe makes juicy Shrimp skewers, and it is important that you buy raw shrimp or prawns. If you buy them precooked, they’ll turn rubbery when you grill them on the barbecue. Do not marinade the shrimp for a long time. The shrimp will get slightly precooked in the marinade which could make them rubbery. If you are using bamboo skewers, you should always soak them in water for 30-60 minutes before grilling. This is to prevent the skewers from burning, while on the barbeque. If you use metal skewers you don’t need to soak them. For the herb oil you need: 100 ml olive oil 50 ml finely chopped fresh parsley The zest of half a lemon 1 teaspoon of white wine vinegar 2 garlic cloves, minced A pinch teaspoon of salt For the marinade you need: 16-20 large raw shrimps or prawns, piled and deveined 50 ml of olive oil 1/3 teaspoon of salt 1 teaspoon of brown sugar or honey 2 tablespoons of lemon juice 2 garlic cloves, mixed 50 ml of finely chopped fresh parsley A pinch of white pepper 1/2 teaspoon of hot chilli flakes How you make them: Soak the skewers and preheat the barbeque. Peel the shrimps but leave the head on. Remove the black vein that runs along the back of the shrimp and quickly clean the shrimp if necessary. Dry the shrimp on kitchen paper and set them aside. For the marinade, finely chop the parsley, mince the garlic and add them to a bowl. Add olive oil, salt, sugar, pepper, chilli flakes and lemon juice to the bowl. Stir until well combined. Add the shrimps to the bowl and stir gently until the shrimps are well covered in marinade. Place the bowl in the refrigerator for 20-30 minutes. Make the dipping sauce by mincing the garlic, chopping the parsley and zesting the lemon. Add it to a bowl, pour in the oil, and white wine vinegar, and season with salt. Strie well until combined. Place 4-6 shrimps on each skewer. Make sure to give them space and do not overcrowd the skewers. Grill the Shrimp skewers on relatively high heat on the barbeque for 1-2 minutes per side. Keep an eye on them so that they don't overcook. Serve with a seasonal salad, bread, grilled corn and dipping sauce. Grilled shrimps are delicious cold in a summer salad. You can make an extra large batch and save some of the shrimp for a summery lunch the day after.

Kladdkaka, which directly translates to “gooey cake” or “sticky cake” is an extremely popular Swedish chocolate cake and an absolute national favourite. Kladdkaka is like a mix of a mud cake and a sticky brownie and is super easy to make. It is an “all-in-one recipe” baked in the oven until gooey perfection or firmer with a crunchy top. It's usually topped with wiped cream or berries. Kladdkaka is made without baking soda or baking powder, which makes it a compact, gooey delight. It's a truly luxurious, gooey chocolate dessert and a must-try for any chocolate lover. Add your favourite flavours and make it extra special. This cake is made with Baileys, vanilla, toasted walnuts and coffee to make it a proper grownup-delight. You need: 150 grams of butter 400 ml white sugar 70 ml 100% dark cacao powder 1 pinch of sea salt 1/2 tablespoon of vanilla extract 250 ml of all-purpose flour 3 eggs 1 tablespoon of Baileys 2 tablespoons of cold, strong espresso (or 1 tablespoon of instant coffee powder) 50 ml roughly chopped walnuts How you make it: Preheat the oven to 15 degrees Celsius Add the dry ingredients to a bowl Toast the walnuts until golden on low heat in a frying pan Slowly brown the butter in a saucepan and set aside to cool When the butter is at room temperature, add butter and walnuts to the dry ingredients Add one egg at a time while stirring until all is combined and smooth Grees an ovenproof mould about 25 cm in diameter and pore in the mixture Bake in the middle of the oven for 40-50 minutes until gooey with a crunchy top Serve with whipped cream, berries or ice cream

This wonderful dish is an absolute Swedish classic. Fläskpannkaka is a heart-warming dish, beloved by young and old. A pancake baked in the oven, quick and easy. Filled with bacon and served with lingonberry jam. Give this wonderful classic recipe a go and fall in love with Swedish food. You need: 800 ml milk 400 ml flour 3 medium-size eggs 1 tbsp sugar syrup 350 g smoked streaky bacon or Pancetta 1-2 tbsp butter This is how you make it: Preheat the oven to 220 °C. Grease an ovenproof dish about 30x40 cm. Add flour to a mixing bowl with all of the eggs and the syrup. Whip in 1 dl of milk at a time until smooth and combined without any lumps. Dice the bacon and panfry them until golden and crispy and set to cool. When the bacon is cooled, add them and the frying juices to the pancake mix and pour into the ovenproof dish. Bake in the oven for 35 minutes or until golden. Serve with lingonberry jam and sugar.