Quiche № 2: Potato & Onion

We are staying in the cheapest end of quiches. This is the winner in the budget friendly quiche category with only 20,- (Equal to 3 dollars) for a 4 person quiche. That is not a lot and you can thank the Spanish people for this. It is simply a Spanish Tortilla in a crust.

But at the same time this might be my favorite quiche. So simple and yet so delicious. Yum, yum, yum!

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Quiche № 01: Leek & Ham

I like Quiche! You know I like Meatballs – you know I like Smoothies – but one thing your’e about to know is that I like Quiche! At this moment I have 5 different Quiches prepared for my blog! So yeah! This is the beginning of yet another adventure in numbers! And I hope you will read this with the same enthusiasm as I am writing it!

The beginning of this adventure is cheap and simple. I made 5 different quiches one day, you know, your average procrastination, right? A lot of the quiches were rather expensive and experimental or just decadent and delicious. But this one – it is as down to earth as an average man from West-Jutland – and that is very down to earth, I will have you know!

Now the recipe is for a small baking dish and not a traditional quiche-dish, so it will be necessary to adjust this for your own preferred quiche-baking equipment.

Quiche with leek and ham Continue reading “Quiche № 01: Leek & Ham”

Kringle! The Danish Pretzel – a sugar/butter filled dough adventure!

There is no good way to translate this baked good. According to Google Translate, it is called a Pretzel. But it is NOT! As far as I am aware, a pretzel is a dry salty cracker-like thing. This is only called by the same name because you have the option to shape this goodness just like a pretzel.

This should be called a “Kringle” instead. Cause that is the Danish name. And a Kringle is my all time favorite cake. It has a yeast based dough and is filled with a sugar/butter remonce and shredded apples. It is DIVINE!Kringle


For the Dough
2 dl milk.
2 pck yeast
600 g flour
200 g margarine (room temperature)
2 spsk sugar
1 tsp salt
2 eggsIngredients for Kringle

For the Remonce and filling
200 g butter (room temperature)
200 g sugar
2 spsk flour

3 apples
60 g Raisins
1½ tsp Cinnamon

For garnish
Sugar and almonds (optional)Ingredients for remonce and filling


  1. Heat up the milk to a pinky-temperature to dissolve the yeast.
  2. Now add the rest of the dough-ingredients and combine.Dough for Kringle
  3. Let the dough rise to double the size (about 20 minutes)
  4. While waiting combine the butter, flour and sugar for the remonce and shred the apples.
  5. Split the dough in 3 equals for 3 rods of Kringle
  6. Roll every dough into a 15 cm x 40 cm rectangular (Adjust so it fits your baking sheet, mine was 38 cm so I went for 40) (6×15 inches)
  7. Down the middle of this dough you put a third of the remonce and apple, raisins and cinnamon.How to make Kringle
  8. Fold the ends in and then the sides, close with your fingertips.
  9. Place on a baking sheet to raise for 20 minutes.
  10. Brush with egg and sprinkle with sugar, and if you want it chopped almonds.
  11. Bake for 15 minutes at 220° C /425° FKringle in the oven

This is a very easy cake to make in my opinion. The dough is easy to work with, and if you make sure the butter is at room temperature, you will have no problem what so ever. But it does take a few pictures to understand this recipe, so I have made a bunch of those to help you baking this, and I hope that will be helpful.

Now, about the yeast – you should feel free to use your dry-packaged yeast if that is what is normal in your country. I have heard that one 50 gram package of yeast in Denmark is equivalent to the 12 grams of dry yeast you get elsewhere. But as long as you use 2 packages, I don’t think it will make a huge difference as long as you allow the dough to rise to double size.

Calories (Oh no)

Now, when I eat cake, I don’t want to think about the calories, but the fact is: Cake is not healthy – not at all. There is about 290 calories pr 100 grams of baked Kringle when you follow this recipe, and that quickly adds up. In my Kringle, 100 gram was a slice of 2,5 inches so maybe you shouldn’t have two pieces at a time. OR maybe you should – cause this thing is worth the calories. I promise! And who knows – maybe I’ll go for a run tomorrow – or maybe I won’t. I’m still gonna have my cake.

Cauliflower pizza!

Soo, I can’t be the only one who loves pizza? Or the only one who noticed that the Internet loves cauliflower.

That means one thing. I had to try making cauliflower pizza. And I had to try making people eat it too!

I looked around the internet for good recipes. But, very soon I turned totally cheap. They all needed Parmagiano Regiano or some weird kind of LCHF grain that cost a fortune. So I looked in my kitchen and worked with what was available to me.

It turned out great – but I did discover some subjects of destruction. I’ll tell you about it at the end!
Just note this! IT MAKES A HUGE MESS! Now, don’t tell me I didn’t warn you.

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Apple Pie!

It might seem like it’s not a big deal – but it is. I have made my very first apple pie. In Denmark people like pear pies a lot. Everybody has had pear pie and sour cream much more than once in their life. But apple pie is not so common. Actually most people I know have never even tasted it.

Challenge accepted! I have got to bake it! And so began hours and hours of research to find the perfect recipe. I looked for weeks around Pinterest, Youtube and all my favourite blogs. I didn’t find one recipe that I trusted a hundred percent so I made my own.

That was a great decision and I have never gotten so much praise on anything I’ve baked. In my opinion it turned out perfect. But then again – it was my first apple pie ever so I don’t really know, do I?

apple pie

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Now this is the recipe you have all been waiting for! No, wait. The recipe is actually not that big of a deal. It’s the experience you have all been waiting for!

Homemade pita bread! It was what made the table go wild when they tasted it! My husband and my friend, the usual test rabbits, generously approved and praised the bread!

I promise you now: This is worth the trouble! And it’s not even that much trouble. It’s just a lot of waiting. But while you are waiting you should make Falafels, Tzatziki and a salad, and you have yourself a great dinner! FYI: If you don’t have a bowl of chickpeas soaking yesterday make these Falafels instead.

Once you try these pitas you are never going back to that store-bought crap again. Oh well, of course you are. Let’s face it! Even I am. But you still owe it to yourself to give you and your company this experience! Trust me and do it!

Pita bread

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