Bruschetta is a super easy option when you want to make a really tasty, casual appetizer. I love the classic version with fresh tomatoes, basil and maybe a bit of garlic, but it’s nice to find new variations and switch it up a bit. There are so many amazing veggies that you can use as toppings. For example, check out our zucchini toast appetizer. But I absolutely love asparagus too, so here I decided to share my green asparagus bruschetta, which is just as easy to make. Bruschetta is also great for brunch or as a light lunch. Or if you have a large party, you might want to make…
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Danish strawberry cake… yum, yum, yum, yum, yum
After a long hiatus we’re back on the blog! What more fitting way to start off than with one of the very best and most classic cakes from our little kingdom? Of course I am talking about Danish strawberry cake with vanilla cream and chocolate. Honestly, I can’t come up with a single reason not to like this cake. Imagine this: a sweet cake base with a crunchy crust, a soft middle and a layer of rich dark chocolate. On top of this you add a smooth vanilla cream and finish off with a generous layer of fresh strawberries. Hungry to try? A Danish baker who fails to have one…
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Gravlax…gravad lax…gravet laks…gravlox…
Gravlax with dill. It can hardly get more Nordic. It’s a lunch classic throughout Scandinavia, but not surprisingly it has also become a popular delicacy around the world. It’s really very easy to make, and I promise you the homemade gravlax beats any good quality store bought gravlax you can find. It’s equally delicious for lunch and as a starter, or as an palatable buffet feature. The idea of preparing the fish in this manner goes back to the Middle Ages when fishermen in Scandinavia came up with this ingenious method for curing and fermenting salmon in order for it to keep longer yet still be fresh and edible while…
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Red pepper paprika pasta
This past weekend we continued to stay on the no meat track, and I decided to make an old favorite of mine: Red pepper paprika pasta. I used to make this a lot when I was at university, not only because it tastes awesome, it is also very very easy to make and great if you’re on a slightly tight food budget. Preparation and cooking time is less than 30 minutes, so it’s also a great go-to recipe on busy weekdays when you have a house full of hangry family members. If you’re in a tight spot and want to cut down on the time spent chopping the veggies, you…
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Festive port wine sauce
It’s no secret the Danes really like sauce. I mean really, really like sauce to the point where it can (almost) ruin an entire dinner if there’s no sauce! Personally, I think a good roast or nice piece of meat deserves nothing less than a killer sauce, and would never dream of serving a classic dinner with meat, potatoes, or some other kind of starch, and a side of nice veggies without a delicious sauce. For a lot of people though, the thought of producing a good sauce triggers bouts of anxiety. Because how do you nail a sauce that will be that killer accompaniment that leaves your dinner guests…
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French meatballs
So why call this recipe French meatballs? Honestly, I can’t really claim this recipe to be authentically French, nor did I ever have anything like this in France. In truth, the recipe actually draws on a very delicious ready made, just pop-in-the-oven, meal I once bought in a little shop in torvehallerne in Copenhagen, an upscale street food market in the middle of the city. Pricy and quite hipster, it is honestly a great place to visit if you get the chance to visit the capital of Denmark. I’m not sure the shop still exists and I forget the name of it, otherwise I would surely have given a referral.…
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Autumn gnocchi
The flavors of sage, Parma ham and gnocchi go really well together. In this autumn gnocchi recipe we’ve added some green zucchini and chopped almonds on top for a bit of crunch. These are wonderful autumn flavors! Of course you can go the extra mile and make your own gnocchi, but in well-stocked stores they usually carry ready made good quality gnocchi. Also, the bonus if you use the ready made kind is that you’ll have your autumn gnocchi dinner ready in less that 30 min. This time of year when it’s dark and gloomy outside when you come home in the afternoon, it’s vital that making dinner is not…
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Killer soup? Well, it is Halloween
It’s beginning to look a lot like Halloween out there! I’m getting ready with my Halloween menu and thought we might warm up with this creamy pumpkin soup with scallops. In my book, this is a real killer soup: creamy, sweet, spicy with a hint of citrus, garlic and finished off elegantly with pan-seared scallops. What is not to like? Serve it before or after you go out there trick or treating with the little ones, either way it will surely make you feel warm and guard you against the chill. Without a doubt the chili and garlic will keep any monsters or vampires that might be lurking out there…
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Two cheese onion quiche
There is something rather retro about quiches. For me, they always seem to bring back memories of buffets in the ’90s. Luckily, most of them are fond memories, which I guess is why I continue to make a lot of quiches. This onion quiche with Brie and Gruyère is my own variation of a classic French onion quiche, basically a product of me being really fond of both French onion quiche and cheese, especially Brie. The result is a very soft, creamy and fluffy quiche with lots of rich and deep taste, perfect for lazy autumn lunches, dinners, brunches… or, buffets! The trick to a really good quiche, though, is…
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Lobster, cream, cognac, pasta…I’m in!
This lobster pasta with cognac cream sauce is somewhat extravagant, I admit. But if you can get you hands on lobster without breaking the bank, or in the unlikely event that you should happen to have lobster leftovers, you owe it to yourself to try this dish. It basically contains pure goodness, if you ask me: lobster, cream, cognac, ripe cherry tomatoes, pasta and of course a generous sprinkle of good Parmesan cheese on top. Really, what’s not to like? You can of course go all in and buy a couple of whole fresh lobsters and boil them yourself. But since I’m a chicken when it comes to staring a…
