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!
We have talked a lot about Danish culture on this blog, particularly the word “hygge.” If you want to learn more, check out our blog post: “‘Hygge’ – Not Just For The Wintertime!”
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.
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.
Our blog may be mostly devoted to Scandinavian and mostly Danish baked goods, but that doesn’t mean we don’t know when to appreciate an absolute classic dessert.
Marzipan is one of our favorite sweets in the whole world, and we love any baked good made with it. It’s just so sweet and the almond taste is absolutely delicious.
Today’s recipe is a super easy and delicious way to use up rice porridge leftovers! We recently posted our recipe for Danish rice porridge, or risengrød, which we traditionally eat on the 23rd of December in our family.
Christmas is coming at us hard and fast – only a few more days left to secure the final gifts and groceries! In Denmark, Christmas is full of lots of strange traditions that actually start in the days leading up to the holiday.
Happy December first! It’s the best month of the year (NOT up for debate, my friends) and we are so excited! December is a month of joy, family, snow, hygge, and most importantly, good food and plenty of sweets.
