WOOP WOOP!! HUGE FIRST-TIME SUCCESS!! Even more Shrovetide buns are in the works!! This time it’s Choux au Craquelin or cream puffs with a crackly top! These are filled with strawberry jam, crunchy macarons, and vanilla cream! Doesn’t that sound delicious?! And I have never made them before!! I think they turned out so fine … Read more
Quick and delicious vegetarian one-pot ramen soup, bursting with rich Asian flavors, eggs, and noodles. We have the recipe from the book: “Green Food in 30 Minutes“, where the author Louisa Lorang writes the following about the recipe: “The eggs can definitely just be soft-boiled if you don’t feel like doing my quick pickling. This … Read more
Delicious homemade dill mayonnaise, made more airy with the help of whipped cream. It pairs excellently with seafood and fish dishes. For New Year’s Eve, my wife prepared a delightful dish with oven-roasted langoustines. My contribution to the dish is this lovely mayo and a light and flavorful Manitoba bread. Delicious homemade dill mayonnaise made … Read more
Here is my take on the perfect soft-boiled egg. In fact, one could argue that it isn’t boiled, but more on that later. It is cooked gently and slowly, resulting in a firm egg white with a soft and runny yolk – just the way you like it. This recipe is based on a medium/large … Read more
Childhood nostalgia at its best. Rutebiler (Danish meringue cookies) have always been a sure hit. We have the recipe from the book “Cookies“, where the author Louisa Lorang writes the following about the recipe: Well, it’s basically just meringue, but the classic rutebiler you know from the bottom shelves of the supermarket just had to … Read more
Udon soup tastes wonderfully of chili, miso, and vegetables! Some might say it tastes like the weekend, but it’s so easy to make that you’ll want to make it every day! You can make it with any vegetables you like, and you can substitute the tofu with chicken or beef. Cool, right?
Delicious stuffed eggs – they taste seriously good. Perfect for lunches, especially in summer.
A good Easter tradition for the Easter lunch (especially in Southern Jutland) is solæg. My version is nicely yellow and “Easter-like,” but these are not traditional solæg, although they resemble them. I don’t boil the eggs as long as one usually does for solæg. I also don’t turn the yolk in mustard and Tabasco. Instead, … Read more
GIGANTIC raspberry meringue! Possibly the best summer snack? Perfectly paired with a cup of afternoon coffee or with an ice cream dessert. Raspberry Heaven
Easy and cozy way to make a brunch tartlet. My 7-year-old daughter Anne Sofie has been on YouTube – and had a big wish to make these! Whether it’s for breakfast, a brunch item, or a lunch with salad on the side? That’s up to you, and it tastes delightful.