As you know I like to eat, and when I once a year have my day with friends (who luckily also likes their food) in Copenhagen, we make the most of it. Which is why we could fit in tacos for lunch (followed by some smørrebrød because why not?!), fika at our favourite place, wine and cheese pre-dinner at this nice little spot and then still had room for dinner. The August heat and the walking helped though.
Bæst, our dinner spot for the evening was recommended by Daniel and all three of us loved it. It was laid back and cosy, and obviously a popular spot because it filled up as we sat there.
The menu reflects the casual atmosphere and has the emphasis is on good local organic produce and sharing plates. Just what we like!
The grilled courgette and kale salad what we started with was really nice. It had texture, a nice charred flavour on the courgette and acidity and freshness as well. It’s the kind of vegetable dish that makes you feel good.
Next up we had a huge plate of chicken wings, covered in a herb-y finger-licking sauce. Delicious! And a lot fresher on the palate than regular buffalo wings (which I love, but this version was more interesting).
After that we were ready for the main event; the pizzas!
Cooked in a 500C (!) oven these blistery, still soft but cooked just enough pizzas are to die for.
Especially the classic margherita. With a delicious tomato sauce, their own (!) mozzarella and basil.
I mean, look at this. Pizza perfection.
Bæst, Guldbergsgade 29, 2200 København N
Already in November I celebrated Christmas the Scandi way with the book club. It’s a nice little tradition and this year we outdid ourselves with carol singing! It was so much fun and the perfect way for me to get into the Christmas spirit.
We started the evening with the loveliest mushrooms salad on crostini, plenty of prosecco and my epic Christmas playlist.
Then we moved on to the main meal of Jansson’s frestelse (grated potato baked with onions, anchovies and cream), two types of meatballs, a salad with pear and walnuts and this kale and almond quiche with Swedish Herrgård cheese.
But the pièce de résistance was Mary-Louise’s pecan and almond pie for pudding. So lovely and timed well as it was around Thanksgiving!
Kale and almond quiche with Herrgård cheese, serves 8-10
120 g softened butter
300 ml plain flour
1/2 beaten egg
500 g kale, trimmed, rinsed and parboiled
50 g almond slivers
200 ml matured Herrgård cheese, grated (matured cheddar works as well)
100 ml cream
200 ml milk
salt and pepper
Pinch the pastry together and coat a pie dish with it. Use a fork to make small holes in the pastry. Pre-bake it for 10 minutes in 180C. Leave to cool.
Squeeze the water out of the kale and chop it. Add salt and pepper to the kale and place in the the tin. Scatter with almond slivers and add the cheese.
Beat eggs, cream and milk. Add plenty of salt and pepper. Pour into the tin and press the filling down so it’s all covered with the egg mixture. Bake in 180C for about 40 mins (until set and golden brown).
This, dear fellow foodies, is old-fashioned Swedish peasant food. In a good way. Perfect for this cold time of year this soup is warming and nourishing and so are the pork quenelles, which are basically meatballs cooked in stock instead of pan-fried.
Please note that the quenelles takes longer to make than the soup, so do start with these. If you think the quenelles are strange or you don’t eat meat, garnish your soup with medium-boiled eggs instead. Cut them in half and put them in the soup – it’s also delicious and another common way to eat the soup.
Kale soup, serves 4
Adapted from Hannu Sarenström’s recipe in the book Vinterkalas.
ca 375 g chopped fresh kale
2 tbsp butter
2 tbsp plain flour
1 litre chicken or vegetable stock
100 ml cream
salt, black pepper
Melt the butter in a large saucepan, stir in the flour and add the stock little by little while stirring. Add the kale and let simmer for 10 minutes. Mix with a stick blender and add the cream. Bring to the boil and season to taste.
Pork quenelles, serves 4-6
500 g pork mince
100 ml breadcrumbs
1-2 tbsp water
salt, white pepper
1 onion, finely chopped
1,5 litre chicken stock (from a cube is fine)
Break the egg into a bowl and stir in breadcrumbs. Add salt (more than you think) and white pepper. Let the mixture swell for a few minutes. If the mixture is thick add 1-2 tbsp water to loosen it. Stir in the chopped onions and the mince. Mix well and roll the mince into 2 cm thick balls. Rinse your hands in between rolling to make it easier.
Bring the stock to the boil in a large saucepan and let it simmer. Add the quenelles and let them simmer for approx 15 minutes (check with a knife that they’re cooked through, i.e. not pink in the middle). Remove with a slotted spoon and add to the soup bowls. Fill up with kale soup and serve.