Month: September 2013

Hokkaido Pumpkin Soup

As of yesterday we officially started our “Dinner at…” with seven of our friends. Inspired by the Danish television show by the same name, we decided that each one of us has to host once and cook a three course dinner for us all. I was the first one to host, but thankfully I had the help from my cooking (and blogging) partner! Cause wow – it takes a lot of time to cook for nine people. Still the question of how the menu should sound, was the worst. I decided to go with the theme: THE BEST OF THE SEASON.

First of we were going to have a glass of sweet champagne and some homemade salted almonds. As our appetizer, I decided to serve a fresh and creamy hokkaido pumpkin soup with roasted pumpkin seeds and cayenne pepper. This is also what I will be blogging about today – all the other recipes, you will get in the following days.

As the main course we had roasted salmon on a base of spinach pasta, cream cooked leeks and with a sauce made of apple, horseradish and lemon.

For dessert I served small apple cakes with homemade cinnamon ice cream and caramel ornaments.

So lets go back to the soup. Of course pumpkin was kinda obvious, when talking about the vegetables of the season – I mean it’s almost October and Halloween. I love soups – dont get me wrong, but a lot of times I think they look messy and just not classic and beautiful. So this time I just wanted the colors to explode and collide at the same time.

Soup for 10 persons
What you need:

  • 1 1/2 kg Hokkaido pumpkin (3.3 lbs)
  • 800 g of chopped onion (28.2 oz)
  • 3 cloves of garlic
  • 1 dl of olive oil for sautéing (0.42 cups)
  • 1 liter water (0.25 gallons)
  • 1/2 liter Greek Yoghurt (0.13 gallons)
  • Salt and pepper
  • Sugar
  • Lemon juice


Sauté the onions and garlic for 15 minutes with salt and pepper. Let them get golden and caramelized.

Cut the pumpkin into tiny pieces. Mix it with the onions and sauté for about 5 minutes. Add the water and let it boil until the pumpkin pieces are tender. Then blend for a smooth consistency. Season with salt, pepper, lemon juice and maybe sugar.

The seeds:

Take the seeds out of the pumpkin. Turn them in olive oil and salt – maybe paprika if you like it spicy. Bake them in a preheated oven at 200°C ( 395°F). The seeds will pop when done and golden. Let them cool and keep them covered.

Heat the soup – sprinkle with seeds and serve fresh!

I will be posting the other courses soon!Until next time – have fun!

Post by Nicoline

Danish “Flødeboller”

This danish ”flødeboller” as we call them here in Denmark, are just so delicious. If you translate it directly it’s “Cream balls”. If you never have tasted them, you must do – soon! It’s a little “ball”, with a bottom which you spray this suckercream on, and then cover them with chocolate! It’s just great, and they are funny to create!

foto 2

I got the inspiration from yesterday, while seeing this television show called ”The big baking fight”, where the competitors are challenged to make this tasty flødeboller. It looks so good, and then I thought that I must try it, too. So today I went to the kitchen and pitch in!

I chose to make hazelnut macaroons as bottoms because it tastes lovely and there’s bite in it, but if you like, you can use marzipan or a regular biscuits instead.

For the hazelnut macaroons you will need:

  • 200 g Hazelnuts (7 oz)
  • 200 g sugar (7 oz)
  • 100 g egg white (3,5 oz)

Preheat the oven at 180 C (350 F) . Blend hazelnuts and sucker together until it’s fine-ground. Add the egg white and stir. Put the blend into a icing back and squire it out in suitable rounds. Bag the bottom in the oven in about 15 minutes until they are golden. Cool down.


Now it’s Cream-time (psst, actually theirs no cream in!) Here you will need:

  • ½ dl Water ( 0.2 cup)
  • 150 g sugar ( 5.3 oz)
  • 80 g glucose syrup (2.8 oz)
  • 100 g egg white ( 3.5 oz)
  • 2 table sp. sugar

Start to measure Sugar, water and glucose syrup in a caseroll. Head it up until it reachs 117 decrease C. While waiting for the mass to boil, stir egg white and 2 tablespoons sugar together until it’s all stiff. When the sugar mass has the right temperature, you have to cool it down before you slowly tip it into the egg white while whipping. Whip it 5-10 minutes. Now put the mass in an icing bag and squirt it out in suitable tops on the cold bottoms. Let the “balls” rest in about 2 hours until the foam doesn’t stick to your finger while touching it.



  • 300 g dark Chocolate (70-80 %) (10.5 oz)

Temperat the chocolate and cover the creamballs. There’s many ways to do this. 1) Dip them. 2) Bake the balls (without chocolate in 10 minut, 175 C), and then gently brush the chocolate on. 3) Put a cream ball on a grating and tip the chocolate over – that what I did, and it pretty simple and the result is good, because it’s easy to cover all of the foam and the bottom.
When the chocolate is still war, sprinkle e.v.t with hacked nuts, freeze-dry raspberries, coffee or whatever you feel for.

They only get’s better if you let them rest in a couple of hours! Injoy

Post by Vibe

Graham pie with spinach and feta


If you like pie and like it even better if it’s healthy, then you’re gonna love this recipe! – This is a low-fat pie crust, because it is made of oil and yoghurt instead of butter! A part of the wheat flour is replaced by graham flour, which makes it more filling and nourishing!

It gets even better: spinach is one of the healthiest vegetable and contains a lot of vitamins and has a high content of iron! I served it with a good salad, and I promise you, this pie tastes great!

What you need:

Flan case:

  • 100 g wheat flour (3.5 oz)
  • 100 g grahams flour (3.5 oz)
  • 2 teaspoon salt
  • 50 g yoghurt (0,5% fat) (1.75 oz)
  • ½ dl water


  • 300 g fresh baby spinach (10.5 oz)
  • 150 g feta (5.3 oz)
  • 4 eggs
  • 1 dl milk (0.42 cup)
  • 2 dl Greek yoghurt or curd (0.84 cup)
  • Salt and pepper
  • Handful flawed cheese

First, mix all the ingredients for the crust together and knead it until it’s homogeneous. Put it in a freezer bag and let it rest in the refrigerator in about 30 min.

Preheat the oven to 200°C (395°F) Then, butter a form and press the dough out in it. Prick the dough with a fork and bake it in 20 min.

Doing the time, make the filling. Wash the spinach and heat it with a little water in a pot until it “falls down” (but make sure it doesn’t gets to soft!). Season with salt and pepper.

Whip eggs, Greek yoghurt, milk, salt and pepper together. Distribute the spinach on the crust, pour the egg mass on it, and top it with crumbled feta. Bake it in 20 min, 200°C (395°F). At last, put the flawed cheese on and put it back in the oven again and let it bake for another 5-7 min until it is firm and golden.

Enjoy! Hope you’ll like it.


Post by Vibe

When you’re sick and just need vitamins!

So we all know how it is to be sick and feeling like crap. Right now – thats me! Or at least it was for a couple of days. When I’m sick, I always crave unhealthy food, but for once I thought I needed more vitamins than chocolate.

So I decided to make a smoothie with carrots, apples and some low-fat vanilla yoghurt. And trust me, when I say that it is just as easy to make as it sounds.

Just peel 3 carrots and an apple. Cut it out in smaller pieces and put it in a blender along with a bit of low fat vanilla yoghurt. The amount of yoghurt depends on how you want your smoothie. I added a bit of apple juice as well, because my blender is old and it doesn’t work that well without liquid. And well woopsi – you have one delicious smoothie in front of you.


Hopefully you aren’t sick like I am, but it’s still good!

Until next time – enjoy the fruits of the season!

Post by Nicoline

Tomato and zucchini pie

Yesterday night I decided to make a vegetable pie. But normally my family only eats one type of pies, so it had to be done in the last minute. I wanted to make something rustic that would fit the fall season, so I ended up with a tomato and zucchini pie recipe that I had found on

I put a lot more vegetables in it though, and then we ate it with a roasted whole chicken – SO delicious!

What you need:

  • 4 dl of flour (1 3/4 cups)
  • 2/3 dl whole grain cornmeal (1/4 cups)
  • 2 tbsp white sugar
  • 1/2 tsp salt
  • 120 g butter (4.25 oz)
  • 3/4 dl buttermilk (1/3 cups)


  • 2 leeks cut into thin slices
  • 1 tbsp olive oil or butter
  • 2 1/4 dl shredded white cheese of own choice (I used Gouda) (1 cup)
  • 12-15 cherry tomatoes depending on the size, sliced in half
  • 1 small zucchini (half if big) thinly sliced
  • Small handful of chopped basil
  • Salt and pebber for seasoning

Start by preparing the leeks and sauté them in olive oil or butter until lightly browned. Then set them aside to cool.

Preheat the oven to 180°C (350°F). For the crust, start by combining flour, cornmeal, sugar and salt in a bowl. Then add the butter and work it until the mixture is like a lot of crumbs. Add the buttermilk and keep kneading the dough until its a smooth ball. Then place it on a baking sheet and roll it out into a circle.

Sprinkle the leeks around the middle of the circle, leaving about 4 cm (1 1/2 inch) border around the edge. Add cheese, zucchini and tomato. Then folk the edges toward the middle. Last sprinkle the basil on top and season with salt and pepper.

Bake for about 45 minutes to an hour until the crust is golden brown.

Billede 1

Billede 4
Hope you like it – Until next time!

Post by Nicoline

White chocolate and blueberry symphony.

Theres no such thing as one of Bree’s (Desperate Housewives) homemade pies and cakes. So when baking this white chocolate and blueberry symphony, Bree was in our minds the entire time. We wanted a cake with the sweet flavour of white chocolate, and the contrast of a sweet, yet fresh blueberry. So we created this following recipe.

What you need:

  • 410 g flour (14.5 oz)
  • 3 tsp. baking powder
  • A pinch of salt
  • 1.5 tsp. vanilla sugar (you can use vanilla extract as a substitute – 2 tsp)
  • 165 g sugar (5.8 oz)
  • 3 eggs
  • 90 g butter (3.2 oz)
  • 3.75 dl sour cream 9% fat (1.6 cups)
  • 120 g white chocolate (4.25 oz)
  • 3 dl blueberries frozen or fresh (1.25 oz)

Start by sifting the flour and baking powder. Put the salt, sugar and vanilla sugar in. Beat the eggs together in another bowl, and pour in the melted butter.


Whip the sour cream in and combine the two bowl mixtures. Chop the chocolate and put it in the mixture. Afterwards, whip in the blueberries.


Make sure to butter the cake tin before pouring in the batter.

Now heres the thing – we have made this before, but as a use for cupcakes. This means that they only need 25-30 minutes in the oven at 200°C (395°F). Making this as a cake, we weren’t sure how long it took to bake it.

Let it bake at 200°C (395°F) for about 45 minutes. Then turn down the heat to 150°C (300°F) and let it bake another 20 minutes. BUT make sure to check on it every 5-7 minutes, since we don’t have the exact time yet. If it’s still not done hereafter, just keep the baking going until the batter doesn’t stick to a needle, when feeling it.


Until next time – enjoy some cake!

Roasted chicken as a transition from summer to fall.

So today it’s all about a light, easy and delicious main course – Roasted chicken with homemade potato fries and grilled vegetables of the season. Whats good about this course is that it is perfect for girls night in and family dinner.


Recipe for two persons.

You will need:

  • 2 chicken pieces
  • About 6 potatoes (depends on how much you eat)
  • 7 whole asparagus
  • Half a leek
  • Some cauliflower
  • 2-3 carrots
  • Half a red pebber
  • Salt and pebber
  • Paprika
  • Olive oil
  • Butter or oil for the pan

Okay, so now make sure that you have all the ingredients. Of course if theres one of the vegetables that you dont like or just can’t get, substitute it. Apples are also really good in this recipe!

You start by preparing the potatoes – peel them and cut them in half or quarters. But them in a bowl or a bag, pour over some oil and season it with salt and peber. Then put them in a preheated oven of 200°C (395°F).

Clean and cut the vegetables in edible pieces. Make sure to have them all ready.

Get the chicken out. Clean it and put it on a preheated and buttery pan. Season them with salt, pebber and paprika and cook them until tender. While cooking, get another pan going and pour in the vegetables. When tender and with a bit to it, season them with salt. And wupsi the meal is ready to serve.

Now if this is a family dinner, it is great serving with elderflower juice. If for a casual dinner with friends, please do serve with a class of Cabernet Sauvignon.

Tomorrow is cake day, so make sure to stay updated!
Until next time – have a great monday!

Post by Nicoline

Easy can be tasty.

Lets start with something as simple as the Italian delicacy Caprese.  The great thing about this course is that it can be interpreted in many different ways. You can make it as a light, but delicious lunch, a summer snack or as a classical and beautiful appetizer.



This recipe is for two persons.
You will need:

  • 2 tomatoes
  • 1-2 balls of fresh mozzarella (preferably buffalo mozzarella, 125 grams)
  • Fresh basil leaves
  • Olive oil
  • Salt and pebber

So there are two ways to prepare this. The easy one and the one just a bit harder.

Easy: Cut tomato and mozzarella slices. Layer them on a plate. Pour just a bit of oil over and sprinkle a pinch of salt. Then you grind pebber over and top it all with basil leaves. Ready to serve.

The bit harder: This is good for a more formal use. Take a tomato and slice it – though not completely through. It has to hold a piece of cheese, so make sure that it is stable. Then slice the mozzarella and fill in the tomato. Pour a bit of oil over it and add just a pinch of salt. Then grind pebber and do your finish touch by placing the basil leaves.

Hope you like our first post.

Until next time – enjoy every meal, because there’s never one alike.