There is no better time of year to eat fish than in the summertime. In Denmark, we love to go down to the harbor and enjoy some fresh fish or fiskefrikadeller at a local restaurant, always followed by an ice cream.
Growing up, we used to spend most of our summer breaks back in Denmark. And in our minds, nothing quite compares to a summer spent by the water up in the northwestern part of Sjælland, where we grew up.
Last week, we posted a recipe for landbrød, or country bread, that has quickly turned into one of our favorite bread recipes ever. For us, bread recipes are all about simple ingredients that create something wonderful.
Happy June 1st! Summer is practically here, and although I guess we’ll have to wait 19 more days for it to be ~offically~ summer, we are certainly already enjoying the Vitamin D!
Like many others, we found some solace in baking sourdough over the course of the pandemic. It’s a satisfying process, leavening your bread with a starter that you create from scratch.
Personally, I won’t ever get enough of developing recipes for bread rolls. They’re so fun to make and the variations are endless! Today’s recipe is for chokoladeboller, or chocolate rolls.
Prunes. A word that many look at in disgust, associating them with their high fiber content and thus, their ~not so fun~ effects on the digestive system.
Coming up this Friday, April 30th is a Danish holiday called “Store Bededag” or “Great Prayer Day.” It is celebrated on the fourth Friday after Easter.
If you’ve been to a bakery in Denmark, you’ve most likely seen one of these featured in the display case. This pastry is called a “cremestang,” literally meaning “cream stick.”
