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Recipe: The super-easy feta cheese dip that everybody loves

This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a pot luck party. I usually add sundried tomatoes or roasted red peppers (the ones in oil are the best), but you can add anything you feel like. 

Recipe: Feta Cheese Dip

Here’s what you need:

250 g/0.500 lbs Feta cheese

4 Tbsp. Olive oil

2 Tbsp. fresh lemon juice

Roasted peppers or sundried tomatoes (the ones in olive oil are the best for this purpose)

2 garlic cloves (crushed)

Cayenne pepper

Use a fork to mash the feta cheese and mix it with the olive oil in a bowl.

Add a slice of finely chopped, roasted pepper or a couple of sun dried tomatoes to add some flavor and a nice red color to the dip.

Add a little cayenne pepper to make the dip just spicy enough, but forget about adding salt, as the feta is very salty itself.

You can also use a food processor to mix all the ingredients, but I like the chunkier texture you get from using a fork. Furthermore, it makes the dip look more homemade, and not like something you’ve picked up from the grocery store.

As for the feta cheese, make sure you use one made from sheep’s milk. The ones from cow’s, (which aren’t actually feta), will not have the same creaminess and will lack the characteristic sharp feta flavor.

Advertisement: Eat the dip with vegetable sticks or the delicious Nordic Crisps from Hungry Bird Eats. I’ve previously blogged about my friend Tina and the story behind Hungry Bird Eats, which you can read more about here: Nordic Crisps – What the Hungry Bird Eats >>

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Lemon Curd Recipe

Here’s a recipe from my old blog, from when I still enjoyed cooking and baking. These days I find it difficult to find the time and passion for kitchen experiments, but lemon curd is an exception. It’s so easy and quick to make, and it tastes amazing on toast and anything freshly baked. You can also use it as frosting on cakes, pastry filling and in desserts. It will last 3-4 days in the fridge.

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dessert cones, Karen Volf, Denmark

//Dessert cones sponsored by Karen Volf//

These mini cones with whipped cream are a traditional Danish dessert, and if you cheat a little and use ready-made cones, it doesn’t take more than 10 minutes to prepare. I have mixed the whipped cream with meringues and strawberries, so I guess it makes it a kind of Eton Mess?

Here’s the recipe:

Dessert cones with Eton Mess

¼ l (1 cup) of  whipping cream

10 strawberries (save a couple for decoration)

10 meringues

10 mini dessert cones.

How to:

Whip the cream in a bowl and place it in the fridge.

Mash the strawberries with a fork, but spare 1 or 2 for decoration.

Crush the meringues. It’s done easily with a big knife.

Mix strawberries, meringues and whipped cream.

Put the filling in the cones with a teaspoon and decorate with strawberries. Voila, it’s ready! After a while, the cream will get runny and the cone will start softening, so the dessert should be served (and eaten) immediately.

You can substitute the strawberries with other berries. Instead of whipped cream, you can also use soft serve for an even more cooling dessert in the hot summer months.

I used the mini cones from Karen Volf, but if you’re looking to make your own, there are several recipes available online. The same applies to the meringues, just ask Google:)

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Bilberry powder smoothie bowl recipe

// Sponsored – In collaboration with Bilberry.ae //

Smoothie bowls were huge on Instagram and Pinterest in 2016, but I’m a bit slow you know, so it’s only recently that I’ve picked up the trend. As the name suggests, smoothie bowls are bowls with smoothie, decorated with different kinds of toppings.

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Breakfast bowl with Bilberry Powder// Sponsored – In collaboration with Bilberry.ae //

My latest breakfast craze is the purple Berryfect Bilberry Powder, and this post is dedicated to show you how I’m using this healthy berry-powder from Finland.  I first wanted to style my breakfast bowl with lots of it-fruits and superfood, but I changed my mind last minute.

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Baked avocado with bacon, Joe Wicks

Good morning! How’s your weekend so far? Upon our New York trip, Poul and I are trying to slim down. New York is full of good food, so as a precautionary measure, we want to lose a few kilos before we go, because we know we’ll inevitably gain weight over there.

Poul really likes Joe Wicks and his easy-to-make recipes, and he had seen a recipe with bacon and eggs baked in avocado in the Lean in 15 cookbook. It didn’t sound super healthy, but it looked quite amazing, so we decided to give it a try. Avocado and bacon, what’s not to love?

The recipe is really easy. You just cut the avocados in halves, remove the seed and place an egg there instead. In the cookbook it says that you can cook it in the microwave oven, but I think oven-baked avocados taste better, as they get this nutty, creamy flavor. 10-15 minutes at 200°C will do.

Choose big avocados. The small ones we used couldn’t hold an entire egg. If you use small avocados, then scoop out a bigger hole, so the egg will fit.  While the avo-eggs are in the oven, you prepare the bacon and chop some chili. Ta-da!

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[vc_row][vc_column][vc_column_text]Cooking Korean food


When I was still a baby, I was adopted by Danish parents, so I grew up in Denmark, and Danish is my mother tongue. Denmark has a long history of international adoptions, and if you see a Korean person my age in Denmark, chances are big that he or she is an adoptee like me.

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