In Denmark, much like in the rest of Northern Europe, we love pickling things. Pickling is not only a great method of preserving vegetables, but pickled veggies turn out so delicious and add a very unique flavor to whatever dishes you choose to add them to!
I have to admit that the end of summer actually makes me happy. When I was in school, it was always so exciting to start a new year! Plus, I prefer autumn and winter over summer in terms of weather anyway.
As summer rolls on, we are really enjoying making seasonal treats to enjoy on warm sunny days. Whether it’s a cooler summer morning, a warm and sunny summer afternoon, or a relaxing summer evening, a piece of cake or a pastry will always add even more joy to the already cheerful ambience.
Hi everyone! If you’ve been following along with recent recipes on our blog, you’ll know that we just shared a base recipe for wienerbrødsdej, or Danish pastry dough.
Welcome…to the recipe that has undoubtedly challenged us the most on this blog! We started our journey on Skandibaking by immediately working on recipes for homemade Danish pastries, as these are one of our favorite treats.
If you had to choose one fruit or flavor that reminded you of the start of spring, what would it be? For me, nothing screams sunshine and springtime more than rhubarb.
A little over a year ago, in March of 2021, we posted one of our favorite bread recipes we’ve ever developed. Soft, fluffy, slightly sweet gulerodsboller, or carrot bread rolls.
We haven’t shared a classic Danish pastry recipe in a while, so we’re super excited for today’s post! When we started our blog, we very quickly developed and posted recipes for our favorite traditional Danish pastries, like spandauer, kanelsnegle, and tebirkes.
Hi everyone! It has been a few weeks since our last blog post. Sofie was on her honeymoon and then we had to catch up on developing some recipes so we took a little hiatus, but we’re back now!
