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Crispy Croustade/Buñuelos Snacks by Nicky Arendtsen

Crispy Croustade Bunuelos Snacks by Nicky Arendtsen

Crispy Croustade/Buñuelo by Nicky Arendtsen. Ingredients for Nicky Arentsen’s Crispy Batter. We are proud to have this recipe on our blog from NickyIts not easy to make the perfect batter, but here it is – 125g all-purpose flour– ½ tsp salt– ½ tsp sugar– 330g beer– 2 eggs– 20g oil (vegetable or canola) Equipment needed […]

Nectarine & Black lime Cheesecake by Camilla Jesholt Buffatti

Nectarine & Black lime Cheesecake by Camilla Jesholt Buffatti

Nectarine & Black lime Cheesecake by Camilla Jesholt Buffatti. Who is Camilla Jesholt Buffati. From her childhood, transfixed by the pastry parlours of her native Copenhagen, to a place as one of the most innovative dessert creators today. Danish born Camilla, niece of Poul Nejlund, Hair stylist to the Queen of Denmark, grew up in […]

Wontons with chicken and greens by Nina Hede

Wontons with chicken and greens by Nina Hede

Who is Nina Hede. Most of you know her as Nina from Masterchef 2020, but her experience with food and the love she put into it goes deeper than that. She is the child of food lovers and a proud sister of whom she think is the world’s most talented chef. Food has always been […]

The perfect steak – Restaurant KÖD

The essentials First of, we need a proper piece of meat, because the better the meat, the better the result. We like ours with a good amount of fat in it, resulting in a beautiful marbling. A good marbling will flavor the meat while making the steak tender and almost cut-able with a spoon. We […]

Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts by Luna Byrsting from Restaurant Treetop

Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts by Luna Byrsting from Restaurant Treetop

Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts by Luna Byrsting Ingredients PotatoesButterMustard seedsGarlicThymeChivesSorrelCreamEgg yolksCreme fraiche 38% (or substitute with sour cream)LemonHazelnutsOilVinegarWhite wineSugarSalt/pepper Instructions 1:Confit the egg yolks Set the sous vide or a digital immersion circulator to 65°C (149°F). Place the egg yolks in a sealable bag and cook for 2 […]

Applecake hazelnuts & cardamome from Brian Mark Hansen from Søllerød Kro

Applecake hazelnuts & cardamome from Brian Mark Hansen from Søllerød Kro

Hazelnut and Cardamom Apple Cake with White Chocolate and Cinnamon Cream, Apple Reduction, and Hazelnut Ice Cream By Brian Mark Hansen headchef at Søllerød Kro White Chocolate Cinnamon Cream – 250g white chocolate – 100g cream – 3 cinnamon sticks – 175g drained whole milk yogurt Apple Reduction – 1L of your favorite apple juice […]

Fermented lamb tallow with fermented fish by Poul Andrias Ziska – Restaurant KOKS

Fermented lamb tallow with fermented fish by Poul Andrias Ziska – Restaurant KOKS

Fermented Lamb Tallow Cream By Poul Andrias Ziska from the 2 star michelinguide Restaurant KOKS Ingredients – 250g Sour Cream – 250g Cream Cheese – 250g Garnatálg (Fermented Lamb Tallow) Instructions 1. Melt the fermented lamb tallow in a pot, roasting it for about a minute. 2. Strain the tallow and set it aside, allowing […]