Delicious and easy recipe for the Danish classic cake Napoleon hats.
Author: Sweet Chamomilla
This is one of the recipes from the old Danish Recipe book, I wrote about earlier. Most of the cakes in the book are very simple, and this one is no exception. It is made of egg, butter, flour, sugar, milk, and currant. I have alternated the recipe a little in order to make it…
Old Danish Recipes
Old recipe books are so fascinating. They say a lot about the time they were written in: What was popular and what the ingredients were for. I have “read” through a more than 100-year-old collection of recipes from Otto Hansen for large and small households and confectioners. It is from Sakskøbing (Denmark) June 1916. Otto…
Another recipe with plums, which was born when I made too much plum juice. So, here’s a tip: If you have too much juice, freeze it in an ice cream maker, and BAM – now you have sorbet instead!
The plum season is technically over, but I still thought you should have this delicious recipe for plum juice.
Sweet Pickled Celery
A few months ago I was at Ark in Copenhagen, which makes really delicious vegan food inspired by Nordic nature. And for one of the desserts we had pickled celery with blackcurrant sorbet on top. And I’ve been in love ever since! So here is a super delicious and easy recipe on pickled celery. Eat…
Sea Buckthorn Juice
Another recipe with sea buckthorn! This one is even easier than the sorbet and almost the same recipe, except no freezing needed.
Sea Buckthorn Sorbet
It’s late summer/early autumn and that means sea buckthorn is in season! I’m quite fond of sea buckthorn: it’s fun to be able to pick them yourself on the beach, they’re very beautiful and colorful and they taste delicious (and sour). So, here is a super easy recipe for sea buckthorn sorbet – I like…
Spruce Shoot Salt
A slightly late recipe for sprue shoot salt, as it is easiest to find spruce shoots in the spring. The salt tastes delicious with a touch of spruce – perfect on top of your open potato sandwich or in the food. However, the salt does not retain the flavor for long and it should therefore…
Autumn is quietly sneaking up on us and the green, bright, fresh, hot summer is in retreat. But we can still capture some of the summer vibe in the food, that we eat. So, here is a recipe where the freshness of summer is stored in a salt that can be used to season autumn…