Boller i karry (Meatballs in Curry Sauce)
If you ask us, there is nothing better in a dish than fresh flavors and vibrant colors. As they say, you eat with your eyes first! Of course, not every dish is going to look perfect.
If you ask us, there is nothing better in a dish than fresh flavors and vibrant colors. As they say, you eat with your eyes first! Of course, not every dish is going to look perfect.
One of my goals for 2023 has been to do some more reading. It has certainly been a challenge, as sometimes the last thing I want to do is pick up a book at the end of the day.
It’s May now, which means that despite the ongoing rain and cool weather here in the UK, spring is really here!
At least here in the UK, we got a nice taste of spring over this past Easter weekend. It was beautifully sunny but still cool enough for a light jacket, or what I call the most perfect temperature that exists.
If you are a lover of Danish food like we are, then you may be familiar with frikadeller, or Danish meatballs. These are their very own unique dish and quite different from Swedish meatballs.
You may have seen that last week, we posted a new blog post entitled “Cozy Recipes for Sunday Baking.” We were inspired by our love for chilled out and relaxed Sunday baking. It is a great way to unwind and also prepare lots of delicious baked goods for the week ahead.
About a year ago, we created a recipe for the blog called “hyggeboller” (you can find the recipe here). They were inspired by a recipe I found in an old Danish cookbook, called “Vi Bager” by Hanne Flensborg Thomsen.
It is getting chillier and darker by the day and you know what that means – time for soup! I feel like so many people don’t like soup, but how? It’s so delicious.
It’s about time we wrote out a recipe for Denmark’s national dish – smørrebrød, aka open-faced sandwiches! We grew up eating simplified versions of the sandwiches in this recipe for lunch, and fancier versions for family events around Christmas or Easter.