It has been a while since we have posted a pastry recipe on the blog. This is mostly because we have done a lot of the Scandi classics, and it takes a bit longer to come up some more innovative ideas.
It is April now, which means that Easter is right around the corner, as is spring. We are so
excited to be coming out of the darkness of winter, which this year has seemed particularly
long.
As March starts to wind down over the next week and a half, we are very much looking forward to the start of spring. The change of seasons is always exciting, but winter to spring always feels the brightest.
Although it is certainly not spring weather yet here in the UK or the US, it is that time of year where we are always hoping for a bit of sunshine to peek through the dreary end of winter.
Today’s recipe is exciting to share. We won’t claim to have invented these, since they are a somewhat basic concept and I’m pretty sure others have made them before us.
As we find ourselves still in the dead of winter, spring feels far away. However, we know that time flies and colorful flowers and green grass will be here before you know it!
For us, an essential part of a delicious dessert is its texture, in addition to its flavor. It is true that some desserts should be soft rather than crunchy, while some should be crispy and crunchy instead of soft.
Hi everyone – we are finally back with a new recipe! We took a break over Christmas and New Year to spend time with each other and the rest of our family. As a result, we have not been able to post many new recipes.
When Christmas Eve in our house finally arrives, we are so excited to eat our favorite dinner of the year. It doesn’t get better than flæskesteg, andesteg, brunede kartofler, rødkål, and boiled potatoes, all topped with an amazing gravy!
