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, ...

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

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...

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

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...

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

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...

I don't normally do restaurant reviews, but I have to tell you about my recent visit to Aamanns Copenhagen - a wonderfully authentic Dan...