Recipes

About 10 muffin cups

Base:
120 g eggs
180 g sugar
1.2 dl whole milk
45 g butter
165 g all-purpose flour
2 tsp. baking powder
1 tsp. vanilla sugar

Topping:
105 g butter
105 g shredded coconut
150 g brown sugar
½ dl whole milk

Koldskål:
1 L buttermilk/thick milk
1 L buttermilk
8 egg yolks
3 dl sugar
2 vanilla beans
Zest from 2 lemons

Kammerjunker:
10 g vanilla sugar
160 g butter
70 g sugar
35 g powdered sugar
1/2 cup eggs
1/2 cup milk
335 g flour
14 g baking powder
13 g lemon zest
24 g lemon juice
Optional: a little ground cardamom

750 g blackberries
130 g jam sugar
1 vanilla pod (or 1 tsp. vanilla paste)
2 tbsp. dark rum
Approx. 1 dl water

Ingredients (approx. 4-5 small glasses)

550 g cleaned rose hips (approx. 1 kg fresh rose hips)
550 g apples (preferably tart varieties such as Belle de Boskoop or Gråsten)
2 dl water
300 g jam sugar (can be adjusted to taste)
Zest of 1 organic lemon (finely grated)
1/2 tsp. freshly ground long pepper (adjust to taste)

750 g blackberries
130 g jam sugar
1 vanilla pod (or 1 tsp. vanilla paste)
2 tbsp. dark rum
Approx. 1 dl water

10 people

2 kg lamb culotte
3 shallots
2 dl tomato purée
2 bottles dark beer
0.5 l lamb stock
5 bay leaves
10 g peppercorns
250 g mushrooms (e.g., oyster mushrooms and field mushrooms)
250 g beets (yellow beets, red beets, and beetroot)

Kohlrabi purée:
2 kohlrabi
3 onions
A little saffron
2-3 dl cottage cheese
2 tbsp Dijon mustard
Chopped herbs (parsley, chives, thyme, and basil)

10 people

2 duck breasts
1 kilo fresh kale
2 oranges
4 plums
100 g walnuts
100 g Danablu cheese
4 tbsp balsamic vinegar
2 tbsp acacia honey

10 people:

4 chicken legs
4 tbsp. salt
4 tsp sugar
½ red cabbage
1 dl soy sauce
4 tbsp. syrup

Mayonnaise:

1 tsp miso
4 tbsp mayonnaise
Toasted sesame oil

Hoisin sauce (can be purchased ready-made):

2 tbsp. Muscovado sugar or dark syrup
1 tbsp. sesame oil
2 tbsp. rice vinegar
2 cloves garlic
4 tbsp. soy sauce
4 tbsp. peanut butter
2 tbsp. chili sauce
8 sliders (mini burger buns)
Garnish: chili and spring onions

10 people:

Asparagus and potatoes:
20 white asparagus spears
30 green asparagus spears
800 g new small potatoes
A little olive oil
Salt and pepper

Mojo rouge:
2 red peppers
½ red chili, seeds removed
1 clove of garlic, peeled
1 tsp. cumin
1 dl good olive oil
Salt and pepper

Pickled red onions:
2 red onions, cut into very thin slices
½ cup cane sugar
½ cup water
½ cup apple cider vinegar

To serve
Fresh herbs (e.g., dill, parsley, and chervil)

10 people:

Lamb fillet:
1.5 kg lamb fillet
1 dl garlic oil
Salt and pepper

Sauce:
1 liter veal/lamb stock
1 onion (chopped)
1 garlic clove
10 sprigs of rosemary
1 deciliter red balsamic vinegar
Oil for frying
Cornstarch (for thickening)
Rosemary (finely chopped)
100 g butter
50 g dark chocolate

Burning love of celery:
300 g peeled celeriac
200 g peeled baking potatoes
½ l whipping cream
50 g butter
Salt and pepper
1 large onion
200 g bacon (one whole piece, not slices)

For 10 people:

50 green asparagus spears
1 jar of salmon roe, 100 g
200 g shelled fresh peas
200 g smoked cheese
A little whipping cream
Salt and pepper
Fresh herbs

10 people:

30 white asparagus spears
1 small bunch of wild garlic
100 g roasted pine nuts
70 g grated Parmesan cheese
1 dl good olive oil
10 slices of Serrano ham
250 g fjord shrimp
Salt and pepper
Fresh herbs

10 people:

4 heads of romaine lettuce
250 g strawberries
1 bunch spring onions
¼ l whipping cream
1 lemon (juice and zest)
100 g Vesterhavsost cheese
1 tsp whole black peppercorns
1 pinch of salt

10 People:

20 large white asparagus spears

Strawberry vinaigrette:
½ dl strawberry vinegar
3 egg yolks
1 tbsp. honey
3 dl cold-pressed rapeseed oil
1 pinch of salt

Imitation soil:
100 g hazelnuts
100 g wheat flour
20 g malt flour
40 g sugar
5 g salt
60 g beer (preferably dark beer)
25 g butter

200 g ginger
1 l apple juice from Østergård cider mill
(available at SuperBrugsen, among other places)
2 tbsp. acacia honey

Sourdough (made 3 days in advance):
½ l buttermilk
125 g Öland wheat
125 g wheat flour
1 g yeast (equivalent to a pea)

The day before:
1 liter cold water
2 large tablespoons salt
30 g yeast
400 g Öland wheat
200 g whole grain spelt flour
200 g durum flour
Approx. 900 g tipo 00 (Italian wheat flour, very fine)
500 g soaked rye kernels
100 g flaxseed
100 g dark malt extract
1 dark beer 33 cl.
+ whole sourdough

10 people

1.5 kg monkfish fillet
100 g cornflour
A little oil
Salt and pepper

5 heart-shaped leaves

1 liter fish stock
200 g butter
Approx. 100 g mixed fresh herbs (e.g., parsley, dill, thyme, or oregano)

1 kg scorzonera roots
3 dl white balsamic vinegar
3 dl apple cider vinegar
3 dl water
400 g cane sugar
5 star anise

10 people:

2 kg trimmed veal (e.g., veal fillet or veal roast)
2 dl oil
100 g mixed herbs

Grilled vegetables:
2 eggplants
2 zucchini
3 bell peppers
5 tomatoes
1 dl Pharmakon garlic-rosemary oil
Salt and pepper

Mashed potatoes:
10 baking potatoes
300 g bacon
1 bunch thyme
200 g butter
Salt and pepper

Rich sauce with roasted garlic:
2 whole garlic bulbs
3 dl dark balsamic vinegar
150 g tomato purée
2 l strong beef stock

10 people

Scallops:
40 fresh scallops
10 limes
Salt and pepper

Pumpkin:
1 large Hokkaido pumpkin
1 red chili pepper
5-10 g fresh ginger
100 g butter
Olive oil
¼ kg sugar
¼ l apple cider vinegar
5 star anise pods
1 vanilla pod

Roasted seeds:
100 g pumpkin seeds
100 g sunflower seeds
100 g coarsely chopped hazelnuts

10 people:

2 Hokkaido pumpkins (roughly diced without seeds, but with skin)
4 shallots (peeled)
50 g ginger (peeled)
3 red chilies (without seeds)
1 fennel (without stalk, roughly diced)

2 liters of vegetable stock

5 oranges
250 g butter
40 scampi prawns
2 bunches of coriander
3 dl oil

10 people

20 neat slices of smoked salmon

3 heads of Christmas salad

10 quail eggs
250 g shrimp
5 eggs
2 dl cream
A few fresh herbs
Salt and pepper

10 people

Lamb shank:
10 large lamb shanks
Oil, salt, and pepper

Braising stock:
2 l stock
1 l dark beer
10 g chipotle
4 whole garlic cloves
1-2 tbsp. dried coriander seeds
1-2 tbsp. dried fennel seeds
2 sprigs fresh bay leaves

Pumpkin hummus:
1 kg pumpkin pulp
½ kg chickpeas (soaked overnight)
½-1 l olive oil
5-8 cloves of garlic
Cayenne pepper

Mushrooms and garnish:
½ kg king oyster mushrooms
½ kg field mushrooms
½ kg oyster mushrooms
½ kg beech mushrooms
30 fresh blackberries
Freshly chopped dill

10 people

5 duck breasts
3-4 onions (roughly chopped)
40 pitted prunes
1 bottle of Cava (Spanish sparkling white wine)
1 liter water or duck stock
salt and pepper
250 g butter for the sauce

2 kg beetroot
5 onions
salt and pepper
1 l cream

1.5 kg salsify roots

8 apples
a bunch of celery
250 g sea buckthorn
0.5 l crème fraîche
salt, pepper, and a little sugar, if desired

2 kg small potatoes
200 g hazelnut flakes
a little oil
salt and pepper

Approximately 50 pieces.

500 g flour
125 g butter
175 g sugar
zest of 1½ lemons
3 eggs
3 tbsp. whipping cream
Oil for frying