The weekend is just around the corner, maybe it’s time for a little extra indulgence? Something both super simple and really, really good is these French toasts with syrup and strawberries. At once crispy and sweet – perfect for the fresh berries. It takes less than 10 minutes to make and is wonderful as a … Read more
My take on the Middle Eastern dessert Atayef, which is a pancake with ashta cream, topped with chopped pistachios and sugar syrup. The recipe yields approximately 5-20 pieces, depending on the size of the pancakes. You can advantageously make the ashta cream the day before. Arab pancakes with filling: My take on the Middle Eastern … Read more
For me, rhubarb is the epitome of Danish summer! And oh, so many possibilities when it comes to rhubarb. Rhubarb syrup is something I really enjoy making, and the brilliant part is that you actually kill two birds with one stone! Once you’ve strained the syrup, the leftover rhubarb compote can be spread on bread … Read more
Sugar syrups are made differently by each bartender. At our establishment, we make it the same way every time so we can rely on consistent results. We make it with 1 part water and 1 part sugar. The only equipment needed to make this recipe is a pot, measuring cup, and optionally a sieve. You … Read more
Easy and delicious lemon syrup, made based on the 1:1:1 principle. That means 1 part lemon juice, 1 part water, and 1 part sugar – it doesn’t get much easier than that. This gives the perfect combination of sweetness and tartness and is perfect for a dessert or a delightful lemonade.