Mitzie Mee

Recipes

Recipe: The Citrus Fizz at Loews Regency

by Mitzie Mee - Sanne
Recipe: The Citrus Fizz at Loews Regency New York

The Citrus Fizz is part of Fizz by Loews Hotels, a new soda-centric beverage program that puts house-made sodas and spritzes in the spotlight. Designed for the modern guest, it reflects the growing interest in mindful drinking and offers flavorful, customizable options that can be enjoyed with or without alcohol. I got the recipe so I thought I would share it with you as it makes a great summer drink.

Fresh, bright, and not too sweet, the Citrus Fizz is one of those drinks that feels like summer in a glass. Perfect to sip on a terrace in the city or serve at a garden party. Here’s the recipe for the version served at The Regency Bar & Grill, so you can make your own and pretend you’re in a swanky hotel bar on Park Avenue in New York City.

To make it a mocktail, swap the St-Germain for 1 ounce (about 2 tablespoons) elderflower syrup and keep everything else the same. It gives you that same floral note without the alcohol.

Recipe: My Mom’s Elderflower Syrup

My blog post about the bar at Loews Regency

Recipe: The Citrus Fizz at Loews Regency
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Recipe: The Citrus Fizz at Loews Regency

Servings

1

glass
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Ingredients

  • ½ cup strong brewed chamomile and lemon tea (cooled)

  • 1 tablespoon pure maple syrup

  • 1 oz (~ 2 tablespoons) St‑Germain Elderflower Liqueur or 1 oz (~ 2 tablespoons) Elderflower Syrup to taste

  • 2 tablespoons fresh lemon juice

  • Crushed ice (to fill glass)

  • ½ cup Sprite (or to taste)

  • garnish: lemon twist

Directions

  • Brew chamomile and lemon tea and let it cool completely.
  • In a shaker or directly in a tall glass, combine the cooled tea, maple syrup, lemon juice, and elderflower liqueur/syrup. Stir or shake until the maple syrup dissolves.
  • Fill a stemmed glass with crushed ice.
  •  Pour the tea mixture over the ice.
  •  Top with Sprite and gently stir to integrate.
  • Garnish with a lemon twist
BACANHA - Organic and Raw Elderflower Syrup
$29.99

If you don’t have homemade elderflower syrup at hand, BACANHA’s Organic and Raw Elderflower Syrup is the next best thing. It’s beautifully fragrant with that light floral sweetness that works in everything from cocktails and mocktails to desserts and even over fresh fruit. A really nice staple to keep in the pantry.

BACANHA - Organic and Raw Elderflower Syrup
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08/21/2025 07:00 pm GMT
Loews Regency New York

If you’re looking for a place to stay on the Upper East Side, Loews Regency New York is one of those hotels that gets it just right. It’s classy without being over the top, with an understated kind of luxury that feels both elegant and welcoming. A great choice if you want to be close to Central Park and Madison Avenue while staying in a place that feels truly New York.

Loews Regency New York
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Recipe: Kristian’s Delicious Seafood Pasta with scallops

by Mitzie Mee - Sanne
Recipe: Kristian’s Delicious Seafood Pasta

Kristian and AC live right by the fjord, and earlier that day, Kristian had been out diving and came back with the most beautiful scallops. They ended up as the star of a simple yet elegant pasta dish that tasted like something you’d get at a fancy seafood restaurant. He’d also caught a small turbot, and there were some shrimp in the freezer. Everything went into the pan, and what came out was this easy, super delicious seafood pasta.

Kristian is using turbot, scallops, and shrimp, but you can use whatever seafood you have available. Mussels would be great too, and if you don’t have fresh turbot, any kind of white fish from the store or fishmonger will work just fine.

The sauce is a savory take on a sabayon made with egg yolks, butter, shallots, and white wine. No cream, no cheese, just a smooth, velvety sauce that brings everything together and lets the seafood shine. Simple, clean, and so good.

A quick note on scallops

To get that golden crust without overcooking the center, you need a hot pan. Use a mix of neutral oil and a little butter:

Heat the oil first. When it’s hot (but not smoking), add the butter. Once it foams and settles, the pan’s ready. That way, you get the right heat and all the flavor without burning the butter.

Sear the scallops for about one minute on each side. They should have a nice crust and still be slightly translucent in the center.

Recipe: Kristian’s Delicious Seafood Pasta
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Recipe: Kristian’s Delicious Seafood Pasta

Servings

2

servings
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Ingredients

  • 7 oz (200g) spaghetti

  • unsalted butter for frying

  • 2 ½ tablespoons finely chopped shallots

  • ¾ cup (2 dl) dry white wine

  • 2 tablespoons Chopped fresh parsley + a bit for garnish

  • 2 egg yolks

  • (a bit of oil for frying)

  • 4-6 scallops

  • 3.5 oz (100g) turbot or other white fish, cut into bite-size pieces

  • 4-6 shrimp

  • Salt and black pepper, to taste

Directions

  • Cook the pasta in a large pot of salted water until al dente. Drain and set aside. While the pasta is cooking, you can prepare the sauce and the seafood.
  • Sauté the shallots:
    Melt a bit of butter in a small saucepan over low heat and sauté the shallots until soft and translucent. Don’t let them brown. Add the white wine and parsley, and let it simmer until the liquid has reduced by about half and the alcohol has evaporated. Season with a little salt.
  • Cook the fish and shrimp:
    Heat a skillet with a little oil. Sear the fish pieces quickly, about 1 minute on each side, until just cooked through but still juicy. Season with salt and pepper and set aside. Do the same with the shrimp, cook briefly so they stay tender.
  • Sear the scallops:
    Get the pan nice and hot, then sear the scallops for about 1 minute on each side until they develop a golden crust and are still slightly translucent in the center. Use a mix of oil and a small knob of butter if you like. The oil helps with high heat, and the butter adds flavor. Season with salt and pepper.
  • Make the sauce:
    In a heatproof bowl over a water bath (double boiler), whisk the egg yolks and gently warm them up. When the yolks start to thicken, slowly add a little of the warm wine-shallot mixture while whisking constantly. Then pour the egg yolk mixture into a small saucepan and whisk in the rest of the wine-shallot mix. Warm gently over low heat. Do not let it boil or it may split.
  • Toss the pasta in the sauce until evenly coated.
  • To serve:
    Divide the pasta between two deep plates. Top with the fish, shrimp, and scallops. Finish with freshly ground black pepper and a sprinkle of chopped parsley.
Recipe: Kristian’s Delicious Seafood Pasta
Recipe: Kristian’s Delicious Seafood Pasta
Recipe: Kristian’s Delicious Seafood Pasta
Recipe: Kristian’s Delicious Seafood Pasta

Recipe: Affogato – When Vanilla Gelato Meets Espresso

by Mitzie Mee - Sanne
Recipe: Affogato – When Vanilla Gelato Meets Espresso

Affogato is one of those desserts that’s so simple, it almost doesn’t make sense how good it tastes. One scoop of Italian vanilla gelato and a shot of hot espresso. That’s it. But when it all comes together, it’s magic. Affogato is one of my favorite Italian desserts, and no matter how full I am, there’s always room for affogato.

The word affogato means “drowned” in Italian, referring to the scoop of gelato drowning in the hot espresso you pour over just before serving. You’ll often see it on the menu at Italian cafés and restaurants—sometimes under desserts, sometimes listed as a coffee drink. Which makes sense, because it’s kind of both.

A good affogato is all about balance. The espresso should be strong and intense, and the gelato should be creamy with a distinct vanilla flavor, and of course, high quality makes all the difference.

In Italy, affogato is usually served in a small glass or cup with a teaspoon on the side. Some places serve the espresso separately so you can pour it yourself. You typically eat the affogato with a spoon, at least in the beginning. Once the gelato starts to melt and mixes with the coffee at the bottom of the glass, some people just pick it up and drink the rest straight from the cup.

Want to make affogato at home?
All you need is a good scoop of vanilla gelato or regular vanilla ice cream and a hot shot of espresso. If you don’t have an espresso machine, a small cup of strong coffee will work too. Just make sure the coffee is hot and robust, and the gelato isn’t too soft. Of course, it won’t be exactly like sitting at a sidewalk café in Italy, but it’ll get you close enough to pretend.

Recipe: Affogato – When Vanilla Gelato Meets Espresso
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Recipe: Affogato – When Vanilla Gelato Meets Espresso

Servings

1

glass
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Ingredients

  • 1 scoop good quality vanilla gelato or regular vanilla ice cream

  • 1 shot espresso or strong brewed coffee

Directions

  • Place the gelato in a small glass or cup.
  • Pour the hot espresso over the gelato right before serving.
  • Enjoy immediately.
Stainless Steel Pitcher 6.8oz/200ml
$9.99

This cute little metal pitcher is one of those small things that just make everything look nicer. Great for serving milk for your latte, but it’s also the perfect size for holding a shot of espresso when making affogato. The design is simple and classic. It’s also really easy to clean and feels nice and sturdy. If you’re into coffee (or just into cute kitchen stuff), this one’s a great little find. 

Stainless Steel Pitcher 6.8oz/200ml
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08/22/2025 07:00 am GMT
Recipe: Affogato – When Vanilla Gelato Meets Espresso
Recipe: Affogato – When Vanilla Gelato Meets Espresso
Recipe: Affogato – When Vanilla Gelato Meets Espresso
Recipe: Affogato – When Vanilla Gelato Meets Espresso

Recipe: Banana Ice Cream with Peanut Butter and Chocolate

by Mitzie Mee - Sanne
Recipe: Banana Ice Cream with Peanut Butter and Chocolate

Got some overripe bananas sitting around? Instead of baking yet another banana bread, make banana soft serve. It’s quick, creamy, and you only need a few basic ingredients.

Once the bananas are frozen and blended with the rest of the ingredients, you get that smooth, creamy soft serve texture that’s ready to eat right away. If you prefer a firmer consistency, stick it in the freezer for 2–3 hours, but any longer than that, and it’ll freeze solid. In that case, let it sit out for 10–15 minutes before scooping.

Tips

Don’t forget to peel the bananas before freezing them. We did. Let’s just say defrosting bananas under hot water so you can wrestle the peel off is not a vibe.

I also tried pouring the mix into a popsicle mold and it turned out so good. Super refreshing on a hot day.

Peel the bananas before you freeze them. We forgot, and ended up standing over the sink trying to peel frozen bananas under hot water. Not recommended.

I also poured some of the mix (before adding chocolate) into popsicle molds, and it turned out really good. Light, creamy, and perfect when you just want a little something cold on a hot day.

The peanut butter and chocolate make it a bit more decadent, but they’re completely optional. The bananas bring all the sweetness and creaminess you need.

Recipe: Banana Ice Cream with Peanut Butter and Chocolate
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Recipe: Banana Ice Cream with Peanut Butter and Chocolate

Servings

2

servings
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Ingredients

  • 3 ripe (or overripe) bananas

  • 2 tablespoons Greek yogurt

  • 1-2 tablespoons milk

  • 1 tablespoon peanut butter

  • ½ teaspoon sugar

  • ½ teaspoon vanilla extract

  • A pinch of ground cardamom

  • A pinch of ground cinnamon

  • Chopped dark chocolate

Directions

  • Peel the bananas, slice them into chunks, and freeze for at least 3–4 hours, or overnight.
  • Add the frozen banana pieces to a blender or food processor, along with the yogurt, milk, peanut butter, sugar, vanilla, and spices.
  • Blend until smooth and creamy. You might need to stop and scrape down the sides a few times.
  • Fold in the chopped chocolate. Serve immediately for a soft-serve consistency, or freeze for 2–3 hours if you want it scoopable. Want to make popsicles? Pour the mixture into molds and freeze.
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Popsicle Molds
$19.99

Good popsicle molds make all the difference. I like the ones from Zoku because they’re made as individual molds, so you can pop out one at a time without defrosting the whole batch. The hard plastic makes it easy to release the popsicles, and they’re BPA- and phthalate-free. Designed in the US and with drip guards to catch any mess — simple and practical, just how I like it.

Popsicle Molds
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08/22/2025 10:00 am GMT
Recipe: Banana Ice Cream with Peanut Butter and Chocolate
Recipe: Banana Ice Cream with Peanut Butter and Chocolate
Recipe: Banana Ice Cream with Peanut Butter and Chocolate
Recipe: Banana Ice Cream with Peanut Butter and Chocolate
Recipe: Banana Ice Cream with Peanut Butter and Chocolate

Recipe: Mignonette Sauce for Oysters

by Mitzie Mee - Sanne
Recipe: Mignonette Sauce for Oysters

A mignonette sauce is the perfect match for oysters. The sharp acidity of the vinegar, the mild bite from the shallots, and just a touch of freshly ground pepper, it’s the kind of contrast that really brings out the best in oysters without stealing the show.

I like my mignonette with extra shallots, because I love that little crunch and the way the flavor lingers. But if you prefer it a bit more subtle, just scale back the shallot to your liking.

I get the fresh oysters from Whole Foods and serve them with mignonette and a slice of lemon for a restaurant-like experience.

Recipe: Mignonette Sauce for Oysters
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Recipe: Mignonette Sauce for Oysters

Servings

1

small bowl
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Ingredients

  • 2 teaspoons finely chopped shallot

  • 2 tablespoons red wine vinegar

  • Freshly ground black pepper, to taste

  • A pinch of salt

Directions

  • Stir everything together in a small bowl and let it sit for at least 10 minutes, so the flavors can mingle.
  • Serve cold, spooned over freshly shucked oysters.
Recipe: Mignonette Sauce for Oysters
Recipe: Mignonette Sauce for Oysters
Recipe: Mignonette Sauce for Oysters

Recipe: Guf – Danish Ice Cream Topping

by Mitzie Mee - Sanne
Guf, Danish Ice Cream Topping

In Denmark, we have this meringue-like ice cream topping called guf. It is really easy to make, and it tastes divine, so of course you have to try making it this ice cream season!

The guf you get at the ice cream shops in Denmark is often very pink and tastes like strawberry. You can get the same flavor by adding a spoonful of strawberry jam, but if you want a bright pink color, you will need a few drops of food coloring.

Notes

I’ve been making guf so many times, I thought I could do it on autopilot, but for the first batch I made, I forgot to add water to the sugar-mix and ended up with a dalgona-like fluff that tasted like caramelized almonds. Not bad at all. It is actually a really nice topping for more grown-up ice cream flavors such as coffee ice cream:)

Recipe: Guf - Danish ice cream topping
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Recipe: Guf – Danish ice cream topping

Recipe by Mitzie Mee – Sanne
Course: DessertCuisine: Nordic, Danish
Servings

4

servings

The guf you get at the ice cream shops in Denmark is often very pink and tastes like strawberry. You can get the same flavor by adding a spoonful of strawberry jam, but if you want a bright pink color, you will need a few drops of food coloring.

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Ingredients

  • 4 tablespoons 2.1 oz (60g) pasteurized egg white

  • ½ cup (1dL) white sugar

  • ¼ cup ( ½ dL) water

  • 2 tablespoons agave syrup (or corn syrup)

  • Optional: Strawberries/raspberries/cherry syrup/fruit color/berry jam

Directions

  • Heat sugar, syrup and water in a skillet until the sugar is completely dissolved.
  • Whisk the egg whites.
  • Pour in the sugar liquid and continue to whisk until you get a soft fluffy foam. It might take a while.
  • Optional: Add raspberries/strawberries/jam/fruit syrup
  • Serve on top of your favorite ice cream. It is also delicious as a topping for iced coffee or milkshake. 

Notes

Guf, Danish Ice Cream Topping
Guf, Danish Ice Cream Topping
Guf, Danish Ice Cream Topping
Guf, Danish Ice Cream Topping
Guf, Danish Ice Cream Topping
Marshmallow Fluff
$5.44

The Marshmallow Fluff with strawberry flavor tastes exactly like Danish Guf (the marshmallow ice cream topping). So if you don't want to make your own Guf, this is a great alternative. Great as a topping for most ice cream flavors. 

Marshmallow Fluff
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08/22/2025 10:00 am GMT

Recipe: Burmese Banana and Coconut Wraps

by Mitzie Mee - Sanne

The Burmese Banana Coconut Wraps are one of my favorite sweet treats from Tea Garden in Mae Sot. In Myanmar, the wraps with banana and coconut are typically enjoyed after a meal, along with a cup of tea. The banana leaf functions as natural packaging, which makes the wraps perfect to bring along as a snack for farmers working in the field, or for your lunch box if you wish, though I would recommend eating the wraps, while they’re still hot, straight from the steamer. Don’t let the exotic ingredients scare you off. The banana wraps are really easy to make and super tasty, so I hope you’ll give it a try.

Notes

Before the banana leaves are ready to use, you need to wash them and remove any larger stems. If you are using banana leaves straight from the palm tree, you will also need to soften the leaves. This is done by passing the leaves over a gas burner or a gas range, so be careful not to burn your fingers. Another option is to heat the banana leaves in the oven for 5-10 minutes. The heat softens the leaves and give them a bright green color, and now they are ready for use.

Read the blog post about how to prepare banana leaves for cooking >>

Read the blog post about how we got the banana leaves for the wraps >>

Recipe: Burmese Banana Wraps - Tea Garden in Mae Sot
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Recipe: Burmese Banana Wraps – Tea Garden in Mae Sot

Recipe by Mitzie Mee – Sanne
Course: Dessert, snack, coconut, banana leavesCuisine: Myanmar
Servings

8-10

pcs

In Myanmar, the wraps with banana and coconut are typically enjoyed after a meal, along with a cup of tea. The banana leaf functions as natural packaging, which makes the wraps perfect to bring along as a snack for farmers working in the field, or for your lunch box if you wish, though I would recommend eating the wraps, while they’re still hot, straight from the steamer. Don’t let the exotic ingredients scare you off. The banana wraps are really easy to make and super tasty, so I hope you’ll give it a try.

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Ingredients

  • 1 coconut

  • 1½ banana

  • 1 cup (2.4dL) rice flour or wheat flour

  • 1 cup water

  • 2 tablespoons sugar

  • A pinch of salt

  • A pinch of baking soda

  • A bit of cooking oil for the banana leaves

  • 8-10 banana leaves cut into squares ~ 8″ x 8″

Directions

  • Grate the coconut and set it aside
  • Mix banana, rice flour, sugar, baking soda, water and salt with your hands until it turns into a uniform liquid mass.
  • Take a banana leaf sheet and add a bit of oil to the inside, so the batter doesn’t stick. Wrap the batter in the banana leaf and fold it (see video below).
  • Steam the banana wraps in a steamer for 15 minutes.
  • To see if the wraps are cooked, gently stick a knife through the banana leaf. If the mixture does not leak out, the wraps are ready. It is better to over-steam a bit rather than not steaming enough.
  • Eat the wraps with fresh, sliced coconut.

Recipe Video

About Tea Garden in Mae Sot, Thailand

Tea Garden is the restaurant at Borderline Collective in Mae Sot. Borderline supports migrants and refugees from Myanmar and the Tea Garden restaurant serves the most delicious Burmese food prepared by chef Nge Nge with love. The restaurant is located in an outdoor garden next to the Borderline Shop, like a quiet oasis just off the main road in Mae Sot and the clientele is a mix of international NGO workers and local Mae Sot residents. All the dishes at the restaurant are vegetarian and a great deal of them are vegan too. Tea Garden also offers cooking classes, so you can learn how to cook the delicious dishes served at the restaurant.

Tea Garden at Borderline Collective, 674/14 Intharakeeree Road, Mae Sot, Thailand

Burmese banana wraps, recipe, Tea Garden in Mae Sot
Burmese banana wraps, recipe, Tea Garden in Mae Sot
Burmese banana wraps, recipe, Tea Garden in Mae Sot
Burmese banana wraps, recipe, Tea Garden in Mae Sot
Burmese banana wraps, recipe, Tea Garden in Mae Sot
Burmese banana wraps, recipe, Tea Garden in Mae Sot
Burmese banana wraps, recipe, Tea Garden in Mae Sot
Burmese banana wraps, recipe, Tea Garden in Mae Sot

Recipe: Homemade Layered Popsicles – Fresh fruit and no added sugar

by Mitzie Mee - Sanne
Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar

I always choose homemade popsicles over the store-bought ones. The ones you get in the store are usually packed with sugar and don’t really taste like fruit. When you make them yourself, you know exactly what’s in them. Ripe fruit. Good juice. That’s it.

These popsicles are layered with mango, kiwi and guava juice. No added sugar, just the natural sweetness from the fruit. They’re easy to make and look really nice too. You get the layered effect by letting each part freeze before adding the next. My popsicle molds came with long sticks, so I couldn’t let the first layers freeze all the way, but the colors still show up nicely.

I prefer to use plastic molds. Just run them under hot water for a few seconds and the popsicles come right out.

Notes

Use ripe fruit. It makes a big difference in both texture and taste. Underripe fruit is hard to mash and doesn’t have much flavor and sweetness.

Use real fruit juice without added sugar. I’m using guava juice, but any red juice works as long as it’s good quality.

You can use other fruits if you like. Berries, banana or peach work well.

If you run out of mashed fruit, just fill up the rest of the molds with juice.

Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
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Recipe: Homemade Layered Popsicles – Fresh fruit and no added sugar

Recipe by Mitzie Mee – Sanne
Servings

6

popsicles

These popsicles are layered with mango, kiwi and guava juice. No added sugar, just the natural sweetness from the fruit. They’re easy to make and look really nice too. You get the layered effect by letting each part freeze before adding the next. My popsicle molds came with long sticks, so I couldn’t let the first layers freeze all the way, but the colors still show up nicely.

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Ingredients

  • 1 mango

  • 4 kiwis

  • 1 cup guava juice (or another high-quality red juice)

Directions

  • Peel the mango and mash it with a fork. Do the same with the kiwis in a separate bowl. The fruit needs to be ripe so it’s soft enough to mash and tastes sweet. You can use a blender if you want it completely smooth, but for small portions, a fork is fine.
  • Start by filling about one third of each popsicle mold with guava juice. Place the molds in the freezer and let the juice set for 30 to 45 minutes until it starts to firm up.
  • Next, spoon in a layer of mashed mango to fill another third. Freeze again for 30 to 45 minutes.
  • Top with mashed kiwi to fill the last third. Insert the sticks and place the molds back in the freezer until the popsicles are completely frozen, about 4 to 5 hours or overnight.
  • To release the popsicles, run the molds under warm water for a few seconds and gently pull them out.
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Revl Fruits - 100% Juice

For these popsicles, I’m using guava juice from Revl Fruits. Their juice is really good, low in sugar, high in flavor, and made with real fruit. You can use any red or pink juice in this recipe, but go for something with real fruit and no weird ingredients. Revl Fruits is a solid choice if you can find it. The flavor is clean, not too sweet, and it freezes beautifully.

When you’re making popsicles at home, quality matters. You only need a few ingredients, so each one has to pull its weight. Using a juice like this makes a difference.


Revl Fruits - 100% Juice
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Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
Recipe: Homemade Layered Popsicles - Fresh fruit and no added sugar
Advertisement
Popsicle Molds
$19.99

Good popsicle molds make all the difference. I like the ones from Zoku because they’re made as individual molds, so you can pop out one at a time without defrosting the whole batch. The hard plastic makes it easy to release the popsicles, and they’re BPA- and phthalate-free. Designed in the US and with drip guards to catch any mess — simple and practical, just how I like it.

Popsicle Molds
Shop Now
I earn a commission if you make a purchase, at no additional cost to you.
08/22/2025 10:00 am GMT

Recipe: Cambodian Pickled Lime Soup With Beef (Ngam Ngov Sach Ko)

by Mitzie Mee - Sanne
Recipe: Ngam Ngov - Cambodian Pickled Lime Soup With Beef

Ngam Ngov (pickled lime soup) is a traditional Cambodian soup made with pickled lime. The pickled lime is a common ingredient in many Cambodian dishes and adds a tangy, slightly salty, flavor to the soup.

In this Ngam Ngov recipe, we are using beef, but variants with chicken, duck and pork are also common. The soup is usually served with rice on the side, but it’s also nice on its own as a light meal.

Recipe and notes by Linda Meas, Meas Family Homestay

Linda also runs the social businesses Weavers Project and Taeko in Takeo, Cambodia.

Cambodian pickled lime: In the countryside in Cambodia, most families make their own pickled lime, but this style of pickled lime can be difficult to find abroad. Some Asian supermarkets might have Vietnamese or Thai pickled lime, which can also be used. If you cannot find pickled lime, you can use the juice from fresh lime instead. Since you won’t get the saltiness from the pickled lime, you might want to add a little more salt and fish sauce to the soup to get the right balance of flavor. Don’t use Indian lime pickle, it is much too spicy for this soup.

Beef: You can use any beef cut you prefer for the soup, but some cuts might need to cook a bit longer, so extend the time the beef simmers in the soup accordingly. You might also need to add more water along the way, depending on how much water evaporates while the soup is simmering (or use a lid).

Fried garlic: Linda fries the garlic in the same oil that I use for cooking the beef. She fries the garlic in a small strainer so none of the garlic goes to waste.

Read more about Cambodia on my Cambodia Blog >>

Recipe: Ngam Ngov Sach Ko - Cambodian Pickled Lime Soup With Beef
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Recipe: Ngam Ngov Sach Ko – Cambodian Pickled Lime Soup With Beef

Recipe by Linda Meas – Meas Family Homestay, Takeo, Cambodia
Course: Dinner, SoupsCuisine: Cambodia
Servings

4

servings

Ngam Ngov (pickled lime soup) is a traditional Cambodian soup. The pickled lime is a common ingredient in many Cambodian dishes and adds a tangy, salty flavor to the soup. The beef adds rich and savory notes, that complements the flavor of the lime perfectly

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Ingredients

  • 8 kaffir lime leaves

  • 1 stalk lemongrass

  • 2 cloves garlic for the soup stock

  • 6 cloves garlic for garnish (deep fried)

  • 1 shallot

  • oil for frying the beef and the garlic

  • 1 lb beef

  • 6.5 cups water

  • 1 tablespoon fish sauce

  • 1 teaspoon salt

  • ½ tablespoon sugar

  • 1 teaspoon chicken stock powder

  • 2 Cambodian pickled lime

  • 6 spring onions

  • 7 oz enoki mushrooms

  • ½ big white onion

Directions

  • Tear the kaffir lime leaves into halves, and remove the hard center vein.
  • Cut the lemon grass into 2″ pieces.
  • Slice the shallots. Crush the garlic cloves (you can use the blade of a chef’s knife).
  • Cut the beef into big chunks. Heat a little oil in a pan and fry the beef until brown. Set aside.
  • Bring the water to a boil in a big pot. Add kaffir lime leaves, lemongrass, garlic and shallot. Let simmer for a couple of minutes.
  • Add the beef to the soup. Add fish sauce, salt, sugar and chicken stock powder. Let simmer for 20-30 minutes until the beef is tender.
  • While the soup simmers, prepare the garnish: Crush the garlic and chop into small pieces. Chop the spring onion.
  • Fry the garlic until golden brown and crispy.
  • Cut the pickled lime into quarters and remove the seeds.
  • When the soup has been simmering for 20-30minutes, add pickled lime, enoki mushrooms and onion to the soup.
  • After the pickled lime has cooked for a while, you can smash them gently with a spoon, so the flavor comes out.
  • Just before serving, add the fried garlic and the spring onion.
Authentic Thai Pickled Lime
$7.95

These traditional Thai pickled limes are as close as it gets to the Cambodian ngam ngov limes, making them a great choice for sour soups. Preserved the old-school way in salt brine, they deliver that bold, tangy-salty punch you're after. Use them in soups, stir-fries, dipping sauces—or anywhere you’d like to add a layer of deep, citrus flavor. The 16-ounce glass jar is packed with whole pickled limes and ready to go, saving you time while keeping things truly authentic.

Authentic Thai Pickled Lime
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08/22/2025 10:01 am GMT
Recipe: Ngam Ngov - Cambodian Pickled Lime Soup With Beef
Recipe: Ngam Ngov - Cambodian Pickled Lime Soup With Beef
Recipe: Ngam Ngov - Cambodian Pickled Lime Soup With Beef
Recipe: Ngam Ngov - Cambodian Pickled Lime Soup With Beef
Recipe: Ngam Ngov - Cambodian Pickled Lime Soup With Beef

Recipe: Elotes – Mexican grilled corn

by Mitzie Mee - Sanne
Elotes - Mexican Grilled Corn Recipe

Grilled corn ears are popular street food in Mexico, and one of the things I always order, if I’m at a Mexican restaurant and I see the corn on the menu. I got this recipe from Alejandra, Ale (@thedivatwist ), a while ago, but I just couldn’t find Mexican Cotija cheese anywhere, so it was not until after she managed to convince me to just substitute with feta, that I finally gave it a try. The grilled corn ears are delicious, so don’t let any cheese obstacles hold you back, you need to try these!

Ale’s recipe is with mayonnaise AND butter, and that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in the creamy, buttery goodness. I sometimes make the Mexican corn for lunch (two corn ears are perfect for a light lunch), but they are also great as an appetizer or a side dish.

Recipe: Elotes - Mexican grilled corn
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Recipe: Elotes – Mexican grilled corn

Recipe by Ale @lemontwist_nyc
Course: Lunch, SidesCuisine: Mexican
Servings

4

corn ears

Ale’s recipe is with mayonnaise AND butter, and that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in the creamy, buttery goodness. I sometimes make the Mexican corn for lunch (two corn ears are perfect for a light lunch), but they are also great as an appetizer or a side dish.

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Ingredients

  • 4 corn ears

  • 4 tablespoons mayonnaise

  • 4 tablespoons butter

  • ½ cup (1¼ dL) crumbled Cotija cheese

  • 2 limes

  • A pinch of salt

  • A pinch of chili powder

Directions

  • Grill the corn with the husks on for 3-5 minutes on each side. Make sure you turn the corn frequently so they don’t get charred.
  • Take the corn off the grill and smother in butter.
  • Squeeze some fresh lime juice over the corn.
  • Brush generously with mayonnaise.
  • Add plenty of crumbled cheese.
  • Sprinkle with salt and chili powder.
  • The corn is ready! Serve hot, with extra lime wedges on the side.
Great with grilled corn
Tajín Clásico Chile Lime Seasoning 14 oz (Pack of 2)
$10.98

I always finish my elotes with a sprinkle of Tajín. The chili-lime-salt blend brings just the right kick and a bright, tangy flavor that cuts through the creamy mayo and makes the corn taste even sweeter. It’s not too spicy—just enough to keep you going back for another bite. Tajín adds a little zest, a little heat, and a lot of personality. You can use chili powder if that’s what you have, but if you want that classic elotes flavor with a citrusy twist, Tajín is the way to go.

Tajín Clásico Chile Lime Seasoning 14 oz (Pack of 2)
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08/22/2025 07:00 am GMT

Recipe: Guacamole el Dave

by Mitzie Mee - Sanne
Recipe: Dave's Delicious Guacamole

This guacamole recipe comes from Steve’s brother Dave, who has a guacamole tree in his garden (yes, really). With almost unlimited access to avocados, he’s perfected this chunky, flavor-packed version that’s always a hit at potlucks and get-togethers.

The recipe makes a big bowl and is easy to adjust to your own taste. Add more hot sauce if you like it spicy, or keep it mild, it’s up to you. There’s plenty of good stuff in here: two kinds of onion, garlic, tomato, cilantro, and a bit of Cajun seasoning for a little extra something.

Serving suggestions:

With tortilla chips as a classic snack.

As a topping for tacos, quesadillas, or grilled chicken.

Spread on toast with a poached egg for breakfast.

On top of a salad bowl or grain bowl for creaminess.

Added to burgers or wraps for extra flavor.

Recipe: Guacamole el Dave
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Recipe: Guacamole el Dave

Recipe by Mitzie Mee – Sanne
Course: Recipes
Servings

4

servings

The recipe makes a big bowl and is easy to adjust to your own taste. Add more hot sauce if you like it spicy, or keep it mild, it’s up to you. There’s plenty of good stuff in here: two kinds of onion, garlic, tomato, cilantro, and a bit of Cajun seasoning for a little extra something.

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Ingredients

  • 8–10 ripe avocados

  • ½ cup onion (red or white), diced

  • 1-2 cloves garlic, finely chopped

  • juice from 2 lemons

  • 1 teaspoon cajun seasoning (or to taste)

  • Salt and black pepper, to taste

  • A few dashes of your favorite hot sauce

  • 1 handful fresh cilantro, chopped

  • 1-2 medium tomatoes, diced

  • ½ green bell pepper, finely diced

Directions

  • Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Mash them with a fork or potato masher until you reach the desired chunky consistency.
  • Add the chopped red and white onions, cilantro, garlic, lemon juice, Cajun seasoning, salt, pepper, and hot sauce. Stir to combine and taste as you go.
  • Gently fold in the tomatoes, and green peppers. Stir just enough to mix without breaking down the chunks too much. Stir just enough to mix without breaking down the chunks too much.
  • Add more lemon juice, salt, or hot sauce if needed.
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole
Recipe: Dave's Delicious Guacamole

Recipe: 20-minute Pho – Vietnamese Noodle Soup

by Mitzie Mee - Sanne
Recipe: 20-minute pho

I love pho, but I don’t love spending hours cooking the delicious Vietnamese soup, so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste, it doesn’t take more than 20 minutes to make, and with the right garnish and condiments, it’s delicious.

I usually serve the soup with just the noodles, broth, and beef in the bowl. I offer the fresh herbs, condiments, lime, and chili on the side, to be added at the table, so everyone can season the soup to their taste.

Notes

Beef: Use thinly sliced eye of round, brisket, or flank. If you cannot find thinly sliced beef, you can easily slice it yourself at home. Place the beef in the freezer for about 30 to 60 minutes, depending on the size and thickness, until it’s firm but not fully frozen. The meat will be much easier to handle and slice thinly when it’s slightly hardened. If you cannot get the slices thin enough to cook in the bowl, you can stir fry the beef in a wok or a frying pan before adding to the bowl.

Condiments: The typical condiments for pho are sriracha and hoisin sauce, but you can use any sauce you want. Also delicious with fried shallots or chili crisp sprinkled on top.

Rice noodles: Pho is usually made with flat rice noodles (rice sticks), which come in different widths—from thin to extra wide. I like the wider ones best, but go with whatever size you prefer. Just be careful not to overcook them. It’s better to slightly undercook the noodles than to let them go too soft—they’ll continue to soften in the hot broth.

Pho broth: Pho broth cubes or paste are available in most Asian grocery stores. If you can’t find pho cubes, and you’re really, REALLY craving pho, you can use regular beef broth, but you won’t get the seasoning profile typical for pho so make sure you serve the soup with plenty of fresh herbs, lime, and condiments for added flavor.

Pho Broth Cubes
Beef Pho Cubes -12 pcs.
$6.72

These cubes are a solid pick for a quick, inexpensive soup base for your pho. They're easy to use and gives you the flavor you're after. One cube is enough to make soup for two persons.

Beef Pho Cubes -12 pcs.
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08/22/2025 02:00 pm GMT

Recipe: 20-minute Pho - Vietnamese Noodle Soup
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Recipe: 20-minute Pho – Vietnamese Noodle Soup

Recipe by Mitzie Mee – Sanne
Course: soup, dinnerCuisine: Vietnam
Servings

1

serving

I love pho, but I don’t love spending hours cooking the delicious Vietnamese soup, so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste, it doesn’t take more than 20 minutes to make, and with the right garnish and condiments, it’s delicious.

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Ingredients

  • 1 pho cube (enough for ~ 2 cups of broth)

  • 1 serving flat rice noodles

  • thinly sliced beef (6-8 slices per serving)

  • 1 lime

  • ½ onion (white onion or shallot)

  • ½ Thai chili (leave it out if you can’t handle the heat)

  • ½ cup bean sprouts

  • fresh herbs: cilantro, mint, Thai basil

  • hoisin sauce

  • sriracha sauce

Directions

  • Preparation
  • Cut the lime into wedges.
  • Slice the chili and the onion.
  • Rinse bean sprouts, basil, mint, and cilantro.
  • Boil the noodles according to the instructions on the packaging. Be careful not to overcook them. Set aside for later.
  • Prepare the broth according to the instructions on the packaging. You’ll need ~ 2 cups of broth per serving.
  • Assemble the pho
  • Place the cooked noodles in a bowl.
  • Add the thinly sliced beef to the bowl with the noodles.
  • Pour the hot broth over the noodles and beef. It’s important that the broth is boiling hot, as the hot broth will cook the beef.
  • Serve with onion, chili, and fresh basil, mint, cilantro, and lime wedges. Adjust the flavor with hoisin sauce and sriracha as desired.
Recipe: 20-minute pho
Recipe: 20-minute pho
Recipe: 20-minute pho
Recipe: 20-minute pho

Recipe: Vietnamese Egg Coffee

by Mitzie Mee - Sanne
Recipe: Vietnamese Egg Coffee

Vietnamese Egg Coffee (cà phê trứng) is a delicious combo of strong coffee topped with a light, fluffy cream made from whipped egg yolks and sweetened condensed milk. The drink was invented in Hanoi back in the 1940s, during a time when fresh milk was scarce because of wartime shortages. A bartender named Nguyễn Văn Giảng, who worked at the Sofitel Legend Metropole Hotel, came up with the idea of using whipped egg yolks mixed with sugar and sometimes condensed milk to create a creamy, rich substitute for milk in coffee. The drink caught on because it’s genuinely delicious. It’s thick and luscious, almost like a coffee-flavored dessert.

Today, Vietnamese Egg Coffee is still super popular in Hanoi, which was also where I tried it for the first time and you’ll find it at lots of cafés, especially around the Old Quarter. Some places have been making it the same way for generations, using old family recipes, while others offer it as a regular item on the menu alongside other coffee drinks. Outside of Hanoi, Egg Coffee is a bit harder to find, but in bigger cities like Ho Chi Minh City (Saigon), you can still find cafés that serve their own version.

Notes

You don’t stir the foam and coffee together. Instead, you sip it slowly, so you get a little of the sweet, creamy foam and the strong coffee in each sip. If you prefer a more even taste, you can of course stir it up before drinking.

Regarding condensed milk, make sure you get the right kind of thick, sticky, sweetened condensed milk. Longevity brand is a safe bet and one of the most commonly used for Vietnamese coffee.

The best coffee base is a cup of Vietnamese phin filter drip coffee, but an espresso or a strong cup of brewed coffee (or even instant coffee) will also do the trick.

Want to try an iced version? Just use chilled coffee instead of hot. Whip the egg cream as usual, fill a glass with ice cubes, pour in the coffee, and top with the foam.

My blog about Vietnam >>

Recipe: Vietnamese Egg Coffee
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Recipe: Vietnamese Egg Coffee

Recipe by Mitzie Mee – Sanne
Course: Recipes, Hot drinksCuisine: Vietnam
Servings

2

cups

Vietnamese Egg Coffee (cà phê trứng) is a delicious combo of strong coffee topped with a light, fluffy cream made from whipped egg yolks and sweetened condensed milk. The drink was invented in Hanoi back in the 1940s, when fresh milk was hard to come by, and people had to get a little creative to make their coffee taste good. Egg Coffee is quick to make and tastes amazing both hot and cold.

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Ingredients

  • 2 egg yolks

  • 4 tablespoons sweetened condensed milk

  • 2 small cups strong coffee

Directions

  • Whip the egg yolks and condensed milk together until you get a light and fluffy foam. It’s easiest if you use a hand mixer.
  • Brew two small cups of strong coffee and pour them into two glasses.
  • Carefully spoon the whipped egg cream on top of the coffee and serve right away.
Recipe: Vietnamese Egg Coffee
Recipe: Vietnamese Egg Coffee
Recipe: Vietnamese Egg Coffee
Recipe: Vietnamese Egg Coffee
Recipe: Vietnamese Egg Coffee
Recipe: Vietnamese Egg Coffee

  1. Original Phin Filter - Nguyen Coffee Supply
    Original Phin Filter - Nguyen Coffee Supply
    $15.30

    Brew authentic Vietnamese coffee with the Original Phin Filter from Nguyen Coffee Supply. Easy to use, travel-friendly, and sustainable, no paper filters needed. Customize your brew strength and enjoy 1–3 servings in just minutes. Durable and affordable, it’s the perfect upgrade to your daily coffee routine.

    Buy Now

    I earn a commission if you make a purchase, at no additional cost to you.

    08/22/2025 07:01 am GMT
  2. Bazan Premium Vietnamese Coffee
    Bazan Premium Vietnamese Coffee

    Bazan Coffee is a Vietnamese coffee brand that focuses on high-quality, single-origin beans, mostly from the Central Highlands of Vietnam (the "Bazan" in their name refers to the region's rich, volcanic bazalt soil, which is great for growing coffee). Their coffee tends to be very aromatic, smooth, and full-bodied — classic characteristics of Vietnamese beans — but with a cleaner, more modern style compared to traditional super-dark, super-sweetened street coffee.

    Shop Bazan Premium Vietnamese Coffee

    I earn a commission if you make a purchase, at no additional cost to you.

  3. Longevity Sweetened Condensed Milk 14 Oz. (Pack of 2)
    Longevity Sweetened Condensed Milk 14 Oz. (Pack of 2)
    $13.17

    Regarding condensed milk, make sure you get the right kind of thick, sticky, sweetened condensed milk. Longevity brand is a safe bet and one of the most commonly used for Vietnamese coffee. 

    Buy Now

    I earn a commission if you make a purchase, at no additional cost to you.

    08/22/2025 02:00 pm GMT

Recipe: Ichigo Daifuku – Mochi with fresh strawberries

by Mitzie Mee - Sanne
Recipe: Strawberry Mochi (Ichigo Daifuku)

Ichigo daifuku is a beloved Japanese treat that combines the chewy goodness of mochi with the sweet, juicy bite of fresh strawberries. While traditional daifuku, made from sticky rice dough filled with sweet red bean paste, has been enjoyed for centuries, the addition of fresh strawberry is a relatively new thing, and the creation of this modern twist on the classic daifuku is attributed to a wagashi maker (confectioner) in Japan during the 1980s. It quickly became popular, particularly during the strawberry season in Japan, which peaks from December to May. During these months, ichigo daifuku is a common sight at wagashi shops and supermarkets.

I love mochi, and I love strawberries, so this beautiful little treat is right down my alley. I had my first daifuku ichigo many years ago in Myeong-Dong, Seoul, which is a shopping and street food area in Seoul where you’ll find all the latest food trends from Asia. However, it took a while before I started making ichigo daifuku at home, as I figured it would be too difficult and messy. I was right about the messiness, but it’s a lot easier than you would think. Furthermore, nothing beats freshly made mochi when it comes to flavor and texture. Velvety soft, slightly chewy, and amazing together with the red bean paste and the strawberries.

Notes

It is crucial that you get fresh, sweet strawberries. If in doubt, take a sniff. They should smell sweet and ripe. If there’s no smell, there’s probably also no flavor. The strawberries should be small-medium in size. If they’re too big, you won’t have enough mochi to cover them.

For making mochi, Shiratamako is the most commonly used kind of rice flour. Shiratamako is made from glutinous rice, and its texture is finer and stickier compared to regular rice flour. It gives mochi its characteristic chewy and smooth texture.

Regarding the microwaving, it varies how long the mochi dough needs to spend in the microwave oven depending on the oven settings. I’ve made mochi several times, and I’ve had different results with the same microwave oven and the same ingredients. Sometimes it only needs 2 x 1 minute, sometimes, it’s 2 x 1 minute + 30 seconds.

Regarding the bean paste, some prefer white bean paste over red bean paste. Choose whichever one you like.

Mochi dough is super sticky, so make sure you keep potato starch within reach at all times.

Recipe: Ichigo Daifuku - Mochi with fresh strawberries
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Recipe: Ichigo Daifuku – Mochi with fresh strawberries

Recipe by Mitzie Mee – Sanne
Course: dessert, candyCuisine: Japan
Servings

6

mochi

I love mochi, and I love strawberries, so this beautiful little treat is right down my alley. I had my first daifuku ichigo many years ago in Myeong-Dong, Seoul, which is a shopping and street food area in Seoul where you’ll find all the latest food trends from Asia. However, it took a while before I started making ichigo daifuku at home, as I figured it would be too difficult and messy. I was right about the messiness, but it’s a lot easier than you would think. Furthermore, nothing beats freshly made mochi when it comes to flavor and texture. Velvety soft, slightly chewy, and amazing together with the red bean paste and the strawberries.

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Ingredients

  • 5.3 oz (150g) red bean paste

  • 3.5 oz (100g) shiratamako rice flour

  • ⅔ cup (150ml) water

  • 2 tablespoons (25g) sugar

  • Potato starch for dusting

  • 6 small to medium-sized strawberries

Directions

  • Prepare the Strawberries
  • Wash the strawberries and remove the stems. Pat them dry with a paper towel.
  • Divide the red bean paste into 6 equal portions (about 1 tbsp each)
  • Gently wrap the red bean paste around each strawberry, covering the body of the strawberry while leaving the tip exposed. Smooth the red bean paste around the strawberry so it’s evenly covered
  • Make the Mochi Dough
  • Combine the rice flour and sugar. Gradually add the water, stirring until the mixture is smooth and lump-free.
  • Transfer to a microwave-safe bowl. Cover the bowl with plastic wrap and microwave the mixture on high for 1 minute. Stir, then microwave for another 1 minute. Stir again. Maybe the dough is ready now. It should be smooth, sticky, and slightly translucent. If not, microwave in 30-second intervals. You shouldn’t need to microwave more than about 2-3 minutes total. Let it cool for a few minutes.
  • Shape the Mochi
  • Dust a tray or a clean surface with potato starch to prevent the mochi from sticking.
  • Once the dough is cool enough to handle, lightly dust your hands with potato starch and flatten the mochi dough. Divide the dough into 6 equal portions.
  • Flatten each portion of dough into a circle or a sheet large enough to wrap around the strawberry covered with red bean paste.
  • Place one prepared strawberry with the tip facing downward to the center of each dough sheet and gently fold the edges over the bottom of the strawberry, pinching to seal the mochi.
  • Roll each finished mochi in potato starch to prevent sticking and give it a smooth finish. The mochi taste best when eaten immediately or at least the same day that they are made. You can keep them in the fridge for a day or two if you cover them with plastic wrap, but they will get harder and more chewy compared to the freshly made mochi.
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)
Recipe: Strawberry Mochi (Ichigo Daifuku)

Recipe: Banana Muffins with Chocolate and Walnuts

by Mitzie Mee - Sanne
Recipe: Banana Muffins with chocolate and walnuts

Got some overripe bananas? Don’t make banana bread, make banana muffins! My banana muffins are made with the batter of a Danish banankage (banana cake), which is basically the Danish version of banana bread. It’s a bit softer and less dense than the typical US banana bread, and I’ve added walnuts and dark chocolate to make the muffins extra delicious. They don’t rise a lot, but they’re super moist and stay that way for several days. You can freeze them, too, and just grab one when you’re in the mood for something sweet. Perfect with an afternoon cup of tea or hot chocolate, or as a little treat for brunch.

Notes

The riper the bananas, the sweeter and more flavorful your muffins will be. These muffins are delicious warm with the chocolate still melty, but they’re just as good the next day—if they last that long:)

You can add more chocolate or walnuts if you like.

Recipe: Banana Muffins with chocolate and walnuts
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Recipe: Banana Muffins with chocolate and walnuts

Recipe by Mitzie Mee – Sanne
Servings

12

muffins

Got some overripe bananas? Don’t make banana bread, make banana muffins! These banana muffins are made with the batter of a Danish banankage (banana cake), which is basically the Danish version of banana bread. It’s a bit softer and less dense than the typical US banana bread, and I’ve added walnuts and dark chocolate to make them extra delicious. They don’t rise a lot, but they’re super moist and stay that way for several days.

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Ingredients

  • 4 eggs

  • 1 ¼ cup (250g) sugar

  • 1 teaspoon vanilla extract

  • 1 ¼ cup (150g) all-purpose flour

  • ¼ teaspoon salt

  • 1 teaspoon baking powder

  • 1 cup (150g) butter, melted

  • 2 very ripe bananas (3 if they’re small), mashed

  • ½ cup (75g) dark chocolate, roughly chopped

  • ½ cup walnuts, roughly chopped

Directions

  • Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or lightly grease it.
  • Whisk the eggs and sugar together in a large bowl until light and slightly fluffy. Stir in the vanilla extract.
  • In a separate bowl, mix the dry ingredients (flour, salt, and baking powder).
  • Gently mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
  • Stir the melted butter into the egg mixture.
  • Fold in the mashed bananas.
  • Fold in the chopped chocolate and walnuts.
  • Divide the batter evenly among the muffin cups, filling them about ¾ full.
  • Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean (a bit of melted chocolate is fine).
  • Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Recipe: Steve’s Holiday Mash

by Mitzie Mee - Sanne
Recipe: Steve's Holiday Mash with panko, parmesan, and garlic

I haven’t always been a fan of mashed potatoes. In fact, they landed on my “Things Sanne Doesn’t Eat” list more than once earlier in life. But then I met Steve—and, more importantly in this context, Steve’s mind-blowing Holiday Mash.

Steve only makes the Holiday Mash twice a year—once for Thanksgiving and once for Christmas—because it’s packed with about a million calories. He doesn’t follow a recipe, either. He just adds whatever feels right, which has made it tricky to write down. But this Thanksgiving, I managed to capture the whole process on video and took notes on the approximate measurements of everything he added along the way. So here it is, the long awaited recipe for Steve’s Holiday Mash:)

Steve’s Holiday Mash isn’t just for the holidays. It’s the best mash I’ve ever tasted and I could eat it all year round. In addition to turkey, it goes really well with prime rib and steak.

Notes

All measurements are approximate and it’s important that you taste the mash along the way to make sure you’re on the right track. However, wait to add more salt until after you’ve added Parmesan cheese as the Parmesan cheese adds saltiness.

Bacon fat adds a nice hint of smokiness to the mash, but if you don’t have bacon fat, you can use butter instead.

Be careful when you sauté the garlic. It should be golden, not burned.

Recipe: Steve's Holiday Mash
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Recipe: Steve’s Holiday Mash

Recipe by Mitzie Mee – Sanne
Course: Sides, HolidayCuisine: American
Servings

8-10

servings – 1 large bowl

Steve’s Holiday Mash isn’t just for the holidays. It’s the best mash I’ve ever tasted and I could eat it all year round. In addition to turkey, it goes really well with prime rib and steak.

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Ingredients

  • 5 lbs Russet potatoes

  • 2 garlic cloves, finely chopped

  • A bit of bacon fat for frying the garlic

  • 1 ½ -2 sticks butter

  • ½ cup grated Parmesan cheese

  • 1 ½ -2 cups heavy cream

  • For the crust

  • ½ cup grated Parmesan cheese

  • ½ cup panko bread crumbs

Directions

  • Peel and cut the potatoes into halves or quarters for even boiling.
  • Place the potatoes in a large pot of salted water. Bring to a boil and cook for 20-25 minutes, or until the potatoes are fork-tender.
  • While the potatoes are boiling, heat the bacon fat (or butter) in a small skillet over medium-low heat.
  • Add the garlic and sauté gently until golden. Be careful not to burn the garlic. Add the butter to the skillet and let it melt over low heat. Set aside.
  • Drain the potatoes. Now it’s time to start mashing. Use a potato masher and be careful not to overwork the mashed potatoes as this can result in a sticky, gluey texture rather than the light and fluffy texture that we’re after.
  • Add the melted butter and sautéed garlic. We’re done with the potato masher and from now on we’re only using a spatula to fold in the rest of the ingredients.
  • Add more butter if needed. Fold in the heavy cream and the grated Parmesan cheese.
  • Now it’s time to taste the mash. Add more salt, butter, cream, or Parmesan if needed.
  • Transfer the mashed potatoes to a casserole dish or a ceramic baking dish and smooth the top.
  • For the crust
  • In a small bowl, mix Parmesan cheese and panko bread crumbs. This is for the crust. Depending on how big a baking dish you’re using, you might need to make more of the Parmesan-panko topping. As long as you mix equal parts of grated parmesan and panko bread crumbs, you can make as much as you want.
  • Evenly sprinkle the Parmesan-panko mixture over the top of the mash.
  • Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the crust is golden brown and crisp.
  • Serve hot, as a comforting and decadent side dish for any holiday meal.

Recipe Video

Recipe: Steve's Holiday Mash with panko, parmesan, and garlic
Recipe: Steve's Holiday Mash with panko, parmesan, and garlic
Recipe: Steve's Holiday Mash with panko, parmesan, and garlic
Recipe: Steve's Holiday Mash with panko, parmesan, and garlic
Recipe: Steve's Holiday Mash with panko, parmesan, and garlic

Recipe: Easy chicken salad with leftover chicken

by Mitzie Mee - Sanne
Recipe: Easy chicken salad with leftover chicken

Got leftover chicken? Turn it into a delicious chicken salad with this easy recipe. Perfect as a light lunch served with crackers, or on a bed of greens. Also great for sandwiches or wraps.

Add the dressing a little at a time, mixing as you go. Depending on how much chicken you have, you might not need all of the dressing.

Shred the chicken using two forks or your hands, pulling it apart into pieces. You can shred it as coarsely or finely as you prefer, depending on your desired texture.

Recipe: Easy chicken salad with leftover chicken
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Recipe: Easy chicken salad with leftover chicken

Recipe by Mitzie Mee – Sanne
Course: Salads, lunch, appetizer
Servings

1

bowl

Got leftover chicken? Turn it into a delicious chicken salad with this easy recipe. Perfect as a light lunch served with crackers, or on a bed of greens. Also great for sandwiches or wraps.

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Ingredients

  • 1-2 cups shredded chicken

  • 2 tablespoons mayonnaise

  • 2 tablespoons Greek yogurt or sour cream

  • 1 teaspoon Dijon mustard

  • 1 celery stalk, finely chopped

  • 1 small shallot. Finely chopped

  • 1 tablespoon fresh parsley, chopped

  • 1 teaspoon lemon juice (or to taste)

  • Salt and black pepper to taste

  • Pinch of cayenne pepper (optional, for a little kick)

Directions

  • Dressing
  • In a mixing bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, a pinch of salt, pepper, and cayenne pepper. Mix until smooth and well blended. Set aside.
  • Salad
  • Use your hands or two forks to shred the leftover chicken into bite-sized pieces. Place the shredded chicken in a bowl.
  • Finely chop the celery and shallot, then add them to the bowl.
  • Add the chopped parsley to the bowl.
  • Add dressing. Mix until everything is evenly coated with the dressing.
  • Taste the salad and adjust with more salt, black pepper, cayenne, or lemon juice if needed.
  • Serve immediately or chill overnight for the flavors to meld.
Recipe: Easy chicken salad with leftover chicken
Recipe: Easy chicken salad with leftover chicken
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08/22/2025 04:00 am GMT

Recipe: Apple Crumble with Almond Paste and Granola

by Mitzie Mee - Sanne
Recipe: Apple Crumble with Almond Paste and Granola

Apple crumble is one of those cozy desserts that I just can’t get enough of, especially during winter and fall, when it’s cold outside. My recipe has almond paste, which tastes delicious together with the apples. In Denmark, I would use Danish marzipan (best marzipan in the world, if you ask me), but in the US I’ve found that marzipan is much too sweet and have too little almonds, so almond paste is a better bet.

The addition of granola brings extra texture and flavor, and I put it under the crumble topping so it doesn’t get burned. I’m using Tina’s Hungry Bird Eats granola with Cardamom and Cinnamon, which is perfect for this recipe, but you can use other kinds of granola too. Though I would recommend granola without chocolate and dried fruits.

Regarding apples, I would usually go for tart green apples, but when Tina and I made the video for this recipe, we only had red apples on hand. Turns out, they worked out nicely too.

Recipe: Apple Crumble with Almond Paste and Granola
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Recipe: Apple Crumble with Almond Paste and Granola

Recipe by Mitzie Mee – Sanne
Course: Baking, Recipes
Servings

8

servings

Apple crumble is one of those cozy desserts that I just can’t get enough of, especially during winter and fall, when it’s cold outside. My recipe has almond paste, which tastes delicious together with the apples, and granola, which brings extra texture and flavor.

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Ingredients

  • Crumble

  • 1 ⅔ cups (200g) all-purpose flour

  • ¾ cup (150 g) sugar

  • 1 ⅓ sticks (10 tbsp, ⅔ cup, 150g) unsalted butter, cold and cubed

  • Pinch of salt

  • Filling

  • 4-5 apples

  • 2 tablespoons sugar

  • 1 teaspoon ground cinnamon

  • 4 oz almond paste

  • ½ cup granola

Directions

  • Prepare the crumble topping
  • Place the cold butter cubes in a mixing bowl. Add flour, sugar, and salt.
  • Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs. Set aside.
  • Prepare the apples
  • Peel the apples and cut into cubes.
  • Toss the apple cubes with the sugar and cinnamon until evenly coated.
  • Assemble the Layers
  • Arrange the apples in an even layer in a baking dish.
  • Scatter chunks of almond paste evenly over the apples.
  • Sprinkle granola over the almond paste.
  • Finally, spread the crumble mixture evenly over the granola layer.
  • Place the assembled crumble in the preheated oven and bake at 375°F (190°C) for about 45 minutes, or until the topping is golden brown and the apples are tender.
  • Serve while still warm. The apple crumble tastes delicious with a scoop of vanilla ice cream or a dollop of sour cream, Greek yogurt, or whipped cream.

Recipe Video

Recipe: Apple Crumble with Almond Paste and Granola
Recipe: Apple Crumble with Almond Paste and Granola
Recipe: Apple Crumble with Almond Paste and Granola
Recipe: Apple Crumble with Almond Paste and Granola
Recipe: Apple Crumble with Almond Paste and Granola
Recipe: Apple Crumble with Almond Paste and Granola
Recipe: Apple Crumble with Almond Paste and Granola
Recipe: Apple Crumble with Almond Paste and Granola

Recipe: Shaved Brussels Sprout Salad

by Mitzie Mee - Sanne
Recipe: Shaved Brussels Sprout Salad

This shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way to make use of the Brussels sprouts that had been sitting around in her fridge forever, and we were both thrilled to see how well it turned out. Serve the salad while still slightly warm as a light lunch with Tina’s Hungry Bird Eats Nordic Crisps on the side, or top the salad with leftover turkey for a heartier meal.

Notes

Don’t have a mandoline slicer? Just slice the sprouts as thinly as you can with a sharp knife.

No air fryer? Roast the sprouts in the oven instead. Preheat the oven to 425°F. Spread the shaved Brussels sprouts on a baking sheet in a single layer and roast for 12–15 minutes, tossing halfway through, until golden.

Recipe: Shaved Brussels Sprout Salad
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Recipe: Shaved Brussels Sprout Salad

Course: salads
Servings

1

small bowl

This shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way to make use of the Brussels sprouts that had been sitting around in her fridge forever, and we were both thrilled to see how well it turned out. Serve the salad as a light lunch with Tina’s Hungry Bird Eats Nordic Crisps on the side, or top the salad with leftover turkey for a heartier meal.

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Ingredients

  • Salad

  • Brussels sprouts (~ a dozen)

  • 1 tablespoon Olive oil

  • Salt & pepper to taste

  • Dried cranberries (~ a handful), chopped

  • A dash of cayenne pepper

  • 2-3 tablespoons feta cheese, crumbled

  • Dressing

  • 2 tablespoons olive oil

  • 1 teaspoon Dijon mustard

  • 1 tablespoon honey

  • 2 tablespoons lemon juice

  • Salt and pepper to taste

Directions

  • Dressing
  • In a small bowl, whisk together the olive oil, Dijon mustard, honey, lemon juice, and salt and pepper to taste. Set aside for later.
  • Salad
  • Thinly slice the Brussels sprouts using a mandoline slicer or a sharp knife. Place the shaved Brussels sprouts in a bowl and toss with olive oil, salt, and pepper.
  • Cook the Brussels sprouts

    Air Fryer Method: Place the sprouts in an air fryer at 390°F for about 10 minutes, shaking the basket a couple of times for even cooking.

    Oven Method: Preheat the oven to 425°F. Spread the sprouts on a baking sheet in a single layer and roast for 10–12 minutes, tossing halfway through, until they’re slightly golden.
  • Transfer the cooked sprouts to a bowl and stir in the chopped cranberries and a dash of cayenne.
  • Toss the Brussels sprouts with the dressing until everything is nicely coated. Add the crumbled feta on top.
  • Serve the salad while still slightly warm.

Recipe Video

Recipe: Shaved Brussels Sprout Salad with Dried Cranberries and Feta Cheese
Recipe: Shaved Brussels Sprout Salad with Dried Cranberries and Feta Cheese
Recipe: Shaved Brussels Sprout Salad with Dried Cranberries and Feta Cheese
Recipe: Shaved Brussels Sprout Salad with Dried Cranberries and Feta Cheese

Recipe: Candied Almonds

by Mitzie Mee - Sanne
Candied Almonds recipe, Christmas in Denmark

My parents’ old neighbor Katte makes some really good, candied almonds. They are nice and shiny, covered in a thin layer of sugar, and it is completely impossible to stop eating them once you have started. In Denmark, candied almonds is mainly eaten throughout December, and as Katte mentions in the video below, they also make a really nice host/hostess gift during the holiday season. Put them in a nice jar, and decorate with a bow, and you have a gift that every host would love to receive. Candied almonds are a popular Christmas treat, but they can be enjoyed all year round, when you want to add something sweet and crunchy. Sprinkle the almonds over a nice dessert, or over a salad, or add them to your favorite granola, for an extra-indulgent breakfast.

You won’t see the almond rubbing included as a step in many US recipes, but if you ask around among the grandma generation in Denmark, you will learn that this is how it is done (my mom also does it). Apparently, the purpose of the rubbing is to remove any dust or particles, and thus make it easier for the melted sugar to stick to the almonds.

Recipe and notes by my parents’ old neighbor Katte

I trained as a smørrebrøds maker in 1977, and I also worked for half a year in a bakery. Then I got a job at Ågård Efterskole (a kind of boarding school in Denmark), where I was the kitchen manager for 34 years. At Ågård, the students had stints in the kitchen, one week at a time, for 6 hours a day, and I was teaching them practical kitchen skills as well as how to cook dinner. I had some amazing years at Ågård, but now I am enjoying my retirement, and I am only cooking for my husband and my family.

I prefer to cook the candied almonds in a Dutch oven, but you can use any kind of medium-size pot. You can also make the almonds in a frying pan, but then you have to be more careful, when you stir, so the almonds stay in the pan.

There are two steps in the process: First, the water evaporates and the almonds get covered in a white, matte, powdery layer. As you continue to heat up the almonds, this layer becomes nice, glossy, and transparent.

Remember to stir constantly, so that the almonds do not get burned.

Also, be careful not to get burned yourself on the hot, melted sugar. Only touch the almonds after they have been allowed to cool and set.

If you have a range hood installed, remember to switch it on, so the smoke alarm does not go off:)

Recipe: Candied Almonds
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Recipe: Candied Almonds

Recipe by Katte – My parents’ old neighbor
Course: candy, snacksCuisine: Denmark
Servings

1

jar

My parents’ old neighbor Katte makes some really good, candied almonds. They are nice and shiny, covered in a thin layer of sugar, and it is completely impossible to stop eating them once you have started. In Denmark, candied almonds is mainly eaten throughout December, and as Katte mentions in the video below, they also make a really nice host/hostess gift during the holiday season.

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Ingredients

  • 1¾ cup almonds

  • 1¾ cup powdered sugar

  • ½ cup water

Directions

  • Place a sheet of baking paper on the kitchen table or a baking sheet. This is where you’ll later let the almonds cool and set.
  • Firmly rub the almonds with a kitchen towel.
  • Combine almonds, powdered sugar and water in a Dutch oven (or a medium size pot, or a skillet) and bring to a boil at medium-high heat while stirring.
  • When the water has evaporated, the almonds will be covered in a dull, powdery layer. Continue stirring, and watch how the powder melts and becomes transparent and glossy. That’s when the almonds are done.
  • Pour the almonds onto the baking paper, and spread them out well, to avoid that the almonds clump together. You have to move fast during this step, to spread out the almonds before the sugar hardens.
  • Let the almonds cool and set, before you start separating the almonds that are still stuck together.
  • Transfer to a bowl or a nice jar and enjoy your homemade, candied almonds.

Recipe Video

Candied Almonds recipe, Christmas in Denmark
Candied Almonds recipe, Christmas in Denmark
Candied Almonds recipe, Christmas in Denmark
Candied Almonds recipe, Christmas in Denmark
Candied Almonds recipe, Christmas in Denmark
Candied Almonds recipe
Candied Almonds recipe, Christmas in Denmark
Candied Almonds recipe, Christmas in Denmark

Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe

by Mitzie Mee - Sanne
Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe

Risalamande is a traditional Danish dessert served on Christmas Eve. The dessert is made from a base of risengrød, which is a simple rice pudding, but in risalamande, we mix the cold risengrød with whipped cream, vanilla, and chopped almonds. A singular whole almond is hidden inside the risalamande, and the lucky finder gets a small gift, mandelgaven (the almond gift). If you find the almond, you usually keep it to yourself until everybody has finished eating. Then you reveal that you found it and receive your gift.

This recipe for risalamande is from my late grandma, and if you ask me, this is the best risalamande recipe ever. The recipe has real vanilla, and plenty of big, chunky almond pieces. You also add a dash of Port, which gives the dessert a more grownup flavor. It’s so good, I’ll eat it all year round, not just during the holidays.

Notes

Make the rice pudding base one day in advance and keep in the fridge, so it’s chilled at ready for use.

You can wrap the pot with simmering rice pudding in kitchen towels and place it under the duvet in your bed to finish cooking. Be sure no pets or children have access to the bed during this time.

Risalamande is typically served with warm cherry sauce. Add a bit of Port to the sauce too, if you wish.

Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe
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Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe

Recipe by Mitzie Mee – Sanne
Course: DessertCuisine: Denmark
Servings

4

servings

Risalamande is a traditional Danish dessert served on Christmas Eve. The dessert is made from a base of risengrød, which is a simple rice pudding, but in risalamande, we mix the cold risengrød with whipped cream, vanilla, and chopped almonds. A singular whole almond is hidden inside the risalamande, and the lucky finder gets a small gift, mandelgaven (the almond gift).

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Ingredients

  • 6 oz almonds

  • 1 vanilla bean

  • ½ cup short-grain white rice (suitable for porridge)

  • ½ cup water

  • 2 cups whole milk

  • 2 teaspoons sugar

  • ¾ cup heavy cream

  • 3 tablespoons Port wine (optional)

Directions

  • Pour boiling water over the almonds and let them soak for a minute. Then easily peel off the skins. If you have an almond gift, remember to put aside one whole almond. Roughly chop the almonds and set them aside for later.
  • Split the vanilla bean lengthwise and scrape out the seeds. Mix the seeds with a little sugar to separate them. Set aside for later.
  • Bring the rice and water to a boil while stirring, and continue stirring until the water is absorbed.
  • Add the milk, sugar, and the empty vanilla pod, and heat while stirring. Let it simmer on low heat for about 40-45 minutes. Stir the pudding frequently to prevent it from burning.
  • Once the pudding is ready, let it cool down before proceeding with the rest of the recipe.
  • Whip the cream into a light foam.
  • Combine the cold rice pudding with the chopped almonds, and the vanilla seeds mixed with sugar. Gently fold in the whipped cream.
  • Add the Port wine and stir.
  • Serve the risalamande with warm cherry sauce. If you have an almond gift, remember to add a whole almond to the dessert.

Recipe Video

Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe
Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe
Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe
Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe
Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe
Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe
Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe
Risalamande – Danish Rice Pudding Christmas Dessert – My Grandma’s Recipe

Æbleskiver (Danish Pancake Balls) – My Grandma’s Recipe:

by Mitzie Mee - Sanne
Recipe: Æbleskiver - Danish Christmas Donuts

Æbleskiver is a traditional Danish Christmas treat, enjoyed throughout December. In Denmark, you can buy frozen ones in the grocery store, but the homemade æbleskiver are about a million times better, served straight from the pan, with powdered sugar and homemade strawberry jam, and a glass of gløgg (Danish mulled wine) with raisins and almonds.

During the Christmas month, you would typically invite friends and family over for æbleskiver and gløgg on weekend afternoons. I have seen æbleskiver described as a Danish dessert, but you would rarely see æbleskiver as part of a meal, and even more rarely, you would see æbleskiver served without gløgg.

My late grandma’s recipe is made with yeast and buttermilk, and it has less sugar than many of the other recipes out there, and thus a slightly more grown-up flavor. This recipe yields 28 æbleskiver, which should be enough for 4 persons, unless they are like me, and eat 10+ æbleskiver each:)

Recipe notes

You fry the æbleskiver in lard or oil, never in butter. The reason why you cannot use butter is that æbleskiver are fried at rather high temperature, which will burn the butter.

You need a special æbleskive pan to make æbleskiver. It is typically made from cast iron and has 7 round wells, or cavities, which you fill with batter.

If you don’t have fresh yeast, you can use active dry yeast. Follow the directions on the package if substituting.

In Denmark we use a knitting needles to turn the æbleskiver and to check when they are ready. I guess you could also use a fork, but knitting needles are particularly good for the purpose. When the æbleskive is crispy on the outside, and no batter sticks to the knitting needle when probing, the æbleskive is ready.

In the video below, you can see how my mom, aka Mummi P, makes æbleskiver. There’s a shorter version further down in this post.

Recipe: Æbleskiver - Danish Pancake Balls
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Recipe: Æbleskiver – Danish Pancake Balls

Recipe by Mitzie Mee – Sanne
Course: Dessert, Holidays, ChristmasCuisine: Denmark
Servings

28

æbleskiver

During the Christmas month, you would typically invite friends and family over for æbleskiver and gløgg on weekend afternoons. I have seen æbleskiver described as a Danish dessert, but you would rarely see æbleskiver as part of a meal, and even more rarely, you would see æbleskiver served without gløgg.

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Ingredients

  • 1⅔ cup (4dl) buttermilk

  • 0.9 oz (25g) fresh yeast

  • 2 teaspoons sugar

  • 1 teaspoon Danish vanilla sugar or vanilla extract

  • ½ teaspoon salt

  • 4 eggs

  • 2 cups (250g) flour

  • Lard or oil for frying

Directions

  • Heat the buttermilk until lukewarm. Be careful not to overheat as the buttermilk will curdle at higher temperatures.
  • Crumble the yeast and add sugar, salt, and vanilla sugar.
  • Mix with the lukewarm buttermilk until the yeast is dissolved.
  • Separate the egg yolks and the egg whites (do not throw away). Add the egg yolks to the batter.
  • Add flour.
  • Whip the egg whites until foamy and fluffy.
  • Gently fold in the egg whites.
  • Let the batter rise for one hour at room temperature or slightly warmer.
  • Transfer the batter to a pitcher. No need to stir the batter.
  • Add lard to each of the wells in the æbleskiver pan.
  • Turn on the heat and wait for the æbleskiver pan to heat up properly. You fry the æbleskiver at medium high heat.
  • Pour batter to the edge of each well.
  • Turn the æbleskiver when they are golden brown and crispy on the outside. It is important that you continuously add lard to the wells while frying.
  • Add more lard to the wells.
  • Fry until golden brown on this half of the sphere too.
  • Serve with powdered sugar, jam and gløgg (Danish mulled wine).
Cast Iron Æbleskiver Pan
$29.74

If you want to make proper Danish æbleskiver, you’ll need the right pan for the job. This cast iron æbleskive pan is perfect for getting those little pancake balls golden and crisp on the outside, while keeping them soft and fluffy inside. Whether you’re going traditional with powdered sugar and jam or putting your own spin on it, this pan would be a great choice.

Cast Iron Æbleskiver Pan
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08/22/2025 07:00 am GMT
Recipe: Æbleskiver - Danish Christmas Donuts
Recipe: Æbleskiver - Danish Christmas Donuts
Recipe: Æbleskiver - Danish Christmas Donuts
Recipe: Æbleskiver - Danish Christmas Donuts
Recipe: Æbleskiver - Danish Christmas Donuts

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

by Mitzie Mee - Sanne
Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. Tina and I came up with the idea for a Dragon Fruit Breakfast Bowl with Greek yogurt and Tina’s Hungry Bird Eats granola. It looks gorgeous and tastes divine. The recipe only has three ingredients but can be tweaked in any way you like.

Want something sweeter? Drizzle with honey. Want more fruit? Add berries, mango or young coconut. You can also replace the Greek yogurt with vanilla ice cream or coconut ice cream and serve it as a refreshing summer dessert.

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola
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Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

Recipe by Mitzie Mee – Sanne
Course: Breakfast
Servings

2

dragon fruit halves

Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. Tina and I came up with the idea for a Dragon Fruit Breakfast Bowl with Greek yogurt and Tina’s Hungry Bird Eats granola. It looks gorgeous and tastes divine. The recipe only has three ingredients but can be tweaked in any way you like.

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Ingredients

  • 1 dragon fruit

  • 10 tablespoons Greek yogurt

  • 4 tablespoons granola


  • Fresh mint leaves for garnish (optional)

Directions

  • Wash the dragon fruit under running water. Slice the dragon fruit in half.
  • Using a melon baller or a small spoon, scoop out small, round dragon fruit balls from the flesh. Set them aside. Scoop out any remaining dragon fruit flesh.
  • Add 3 tablespoons of Greek yogurt to each of the dragon fruit halves.
  • Add the dragon fruit balls.
  • Add 2 tablespoons of Greek yogurt on top of the dragon fruit balls.
  • Sprinkle with granola over the yogurt and dragon fruit.
  • Garnish with fresh mint leaves and serve immediately.
Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola
Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola
Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola
Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

Recipe: Tina’s Smoked Trout Salad

by Mitzie Mee - Sanne
Recipe: Tina's Trout Salad

I got this recipe from Tina a couple of years ago. In Denmark, we eat a lot of smoked fish, and this smoked trout salad would be an obvious choice for lunch, served with Danish rye bread or Tina’s Hungry Bird Eats Nordic crisps. It’s also great as part of a seafood-centered grazing board, or as a delicious appetizer.

Notes

Tina always has Greek yogurt in her fridge, and when she’s cooking, she would often use yogurt instead of sour cream or mayonnaise, as she likes the flavor and the lighter texture better.

This recipe yields enough trout salad for 4 persons as a snack, or for 2 persons as lunch, served with your choice of bread or crackers.

You can use smoked salmon instead of trout if you wish, and even other kinds of smoked fish will work.

Recipe: Tina's Smoked Trout Salad
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Recipe: Tina’s Smoked Trout Salad

Recipe by Mitzie Mee – Sanne
Course: Appetizers u0026amp; Snacks, Recipes, Salads
Servings

4

servings

I got this recipe from Tina a couple of years ago. It’s great as part of a seafood-centered grazing board, or as a delicious appetizer. In Denmark, we eat a lot of smoked fish, and this smoked trout salad would be an obvious choice for lunch, served with Danish rye bread

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Ingredients

  • ½ cup Greek Yogurt

  • ½ cup mayonnaise

  • 1 celery stalk, diced

  • 2 tablespoons chopped red onion

  • 8 oz smoked trout

  • 1 tablespoon chopped dill

  • 1 tablespoon capers

  • Juice from ½ lemon

  • Salt & pepper

Directions

  • Combine Greek yogurt and mayonnaise.
  • Season with salt and pepper.
  • Add red onion & celery.
  • Tear the smoked trout into bite-sized pieces. Add the smoked trout to the salad.
  • Add dill, capers and lemon juice.
  • Mix the salad carefully. Serve with Danish rye bread or Nordic crisps (multi-seed crackers).
Recipe: Tina's Trout Salad
Recipe: Tina's Trout Salad
Recipe: Tina's Trout Salad
Recipe: Tina's Trout Salad
Recipe: Tina's Trout Salad
Recipe: Tina's Trout Salad

Here’s a short video with the recipe:

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