aninra

Dyrlægens Natmad - takes time, but it's worth it! Dyrlægens Natmad , along with Sol Over Gudhjem , is one of the very few named Danish o...

I was in Denmark on vacation this summer and was reminded about just how good freshly baked Danish rye bread ( rugbrød ) can taste - nutty, ...

Open-face Danish Pastry This blog post is a bit unconventional for me, discussing a topic not especially related to open sandwiches, but a t...

Frikadeller smørrebrød - the perfect way of dispatching those leftovers! Frikadeller are Danish meatballs and are commonly eaten as part of...

In order to make Danish open-faced sandwiches, you need dark, dense rye bread generously slathered with butter. You can sometimes find decen...

Smørrebrød with flæskesteg and rødkål Danes love their pork, enjoying it in all kinds a ways, from sausage and rullepølse , to patés and cho...

This week’s post is all about rullepølse and asier , but before getting into explaining the recipes, I wanted to spend a few minutes provid...

Pickled Herring in Curry Sauce Last week, I was in India on business, business that is completely unrelated to this blog, yet the trip inspi...

Gudhjem is a small town on the north coast of the Danish island of Bornholm - an island that lays way out in the Baltic Sea, somewhere betwe...

Delicious tomatmad - a summer delicacy not to be ignored! Tomatmad is super delicious. Juicy and full of summer flavour. I think enjoying a...