jacob højberg

Home of my nightly creativities and sporadic inspiration.

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[jacobhoejberg]

[jacobhoejberg]

When you see a friend making the moves on a girl.

[yeswaynoway]

madewithpaper / fiftythree.com

[schickjessica]

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Xergiok, the Goblin King Getting Slapped in the Buns by Turtle Princess

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“Sherlock Holmes: To a Great Mind” A4

If your favourite detective was a real estate agent, he’d be called Sherlock Homes.

[jacobhoejberg]

Tortellini with Tomato-Cream Sauce (for 6)

1 package prosciutto tortellini 1 small onion, chopped 2 tablespoons olive oil 3 garlic cloves, minced 4 diced tomatoes 1 package spinach 1 handful basil leaves chopped finely 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups whipping cream 1/2 cup grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

Stir in cream and cheese. Bring to a boil. Reduce heat, simmer, uncovered, for 8-10 minutes or until thickened. 

Drain tortellini, toss with sauce. Sprinkle with additional cheese if desired.

[jacobhoejberg]

“Donald Rhino” 60x80cm

First artwork in a series of savannah animal cutouts.

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[jacobhoejberg]

[jacobhoejberg]

[jacobhoejberg]

[jacobhoejberg]

Stone Age Bread (20 slices á 50g)

100g pumpkin seeds 100g sunflower seeds 100g almonds 100g walnuts 100g linseeds 100g sesame seeds 5 eggs 1 dl extra virgin oil 2 teaspoons himalaya salt

Mix everything in a bowl (don’t blend or grind) and put in a lubricated bread form. Bake for 1 hour in a pre-heated oven at 160˚C.

[jacobhoejberg]

Parsley-Breaded Codfish /w Lime Sauce

500g codfish 1,5 dl rasp 2 tablespoons chopped parsley 1 teaspoon salt, 1/4 teaspoon pepper

Lime Sauce: 2,5 dl fish bouillon Finely-grated peel from 1 lime Juice from 2 limes 1 dl orange juice 1 teaspoon sugar 1 tablespoon corn starch

Codfish:

Oven: 220˚C.

Dab the codfish with kitchen paper, glaze it with butter and sprinkle it with salt and pepper.

Cut the fish in large squares and put in a plastic bag with rasp and parsley. Shake gently.

Place on baking paper and cook in the oven approx. 6 minutes before serving.

Lime Sauce:

Mix fish bouillon, lime peel, lime juice, orange juice, sugar and corn starch and bring the sauce to the boil. Boil for 2 minutes.

Serve with green beans and potatoes suitable for boiling in their skin.

[jacobhoejberg]

Salmon Burger /w Avocado Mayo

Between the buns: 2 salmon burgers 1/4 cucumber 1/2 red bell pepper 1/2 red onion Lamb’s lettuce Lollo Rossa lettuce 1 organic lemon Salt/Lemon pepper

Avocado Mayo: 2 avocados 2-4 tablespoons aioli 1-3 garlic cloves 1 organic lemon Salt/Pepper

Salmon Burger:

Squeeze lemon juice on both salmon burgers and season with salt and lemon pepper. Cook in a pan - 5 minutes on the skin and 2 minutes on the other side. Sprinkle some lemon peel on it.

Avocado Mayo:

Cut open the avocados and scoop out with a spoon. Put in a bowl with aioli and garlic. Mash with a fork. Add salt, pepper and lemon to taste.

Put all of this juicy goodness in a bun and feast like there's no tomorrow.

[jacobhoejberg]

Bacon-Wrapped Sesame Salmon (for 2)

2 fresh salmon fillets without skin (150g a piece) 50g sesame seeds Salt and lemon pepper 4 strips of bacon 200g fresh spinach 2 cloves of garlic 30g pine nuts 6 cherry tomatoes

Flip the salmon in sesame seeds and add salt and pepper. Coil two strips of bacon around each piece of salmon and cook each side in butter on a pan for approx. 5 minutes at medium heat.

Cut tomatoes in eighths. Pick and clean the spinach thoroughly. Peel the garlic and chop delicately.

Heat some butter in a deep pan. Roast the pine nuts briefly in the warm butter, add onion - then spinach. Sauté briefly until the spinach softens and crumples up.

Serve the spinach salad on a plate along with the salmon and garnish with tomatoes.

Serve with a mixture of basmati rice/wild rice.