Sunday, September 21, 2014

Dinner at Höst

It has been a little quiet around here lately. I have been waiting until we get the professional photos from our wedding before sharing details about it. And although I was really looking forward to my internship, the first month has had its ups and downs. I'm really grateful for the experience and I am getting more responsibility and more involved so I hope the next few weeks and months will get better. Besides work, I'm seeing friends, baking, and trying to go to the gym as much as I can. So yeah! I will be writing and sharing more on here again soon, I promise!

Last night we went out to dinner at Höst to celebrate our friend R's birthday. I have been wanting to have dinner there for a long time so I was really excited when he chose Höst. I remember walking past the restaurant while it was still under construction and falling in love with its interior. We didn't get to sit in that room, but there is a room that is full of trees and branches and it is just beautiful. The interior in general is really simple and raw. Wood tables, large industrial lamps, sheepskin throws over the chairs, that sort of feel y'know?

The food there was delicious. I haven't had a bad experience at the Cofoco restaurants. (We also ate at Llama last week and that was a real fusion of flavors and cuisines. Plus the interior there is amazing! Colorful tiles, old church like rooms, crazy!) Back to Höst though, we ordered the three course menu which came with a few snacks in between courses. And instead of the wine pairing I chose to have the juice menu.

I don't know if I had a favorite course at dinner but everything was really good. I thought the scallop starter was delicious. I love seafood so this was a winner for me. There were scallops, fresh corn kernels, black trumpet mushrooms, danish plums, wild garlic, herbs and a mussel stock in this one bowl. All the flavors just complimented each other so well. I was not a huge fan of the main course, only because it was pork based and I'm not the biggest pork fan. Although I did really like the different types or methods of cooking beet root on the dish. And then there was dessert. Dessert is always, always, always my favorite course. We had a chamomile ice cream served with a pear compote with soft wheat kernels in it, a honeycomb crumble, and two different types of meringues. I really enjoyed this dessert, and they paired it really nicely with my apple and chamomile juice. I loved the different textures, from the soft wheat kernels to the cold ice cream to the crunchy meringues. Awesome! And as for my juices, I started with a seabuckthorn juice, followed by a plum juice, a blackcurrant juice and then finished with the apple chamomile one. There was a lot of juice! They were not as "crazy" or did not contain any crazy ingredients, as they could have done, but they were all lovely.

Have you eaten at Höst? What are your thoughts on it? I am thinking about where to go for my birthday dinner in December (still a ways away but it's fun to start thinking ahead!). Any suggestions? Happy Sunday!

Wednesday, September 3, 2014


The husband and I went to Bornholm last Thursday with two of our friends. We flew there from Copenhagen and stayed in Svaneke. We spent the weekend climbing, hiking, and just taking in the scenery. The landscape in Bornholm is really special compared to what is here in Copenhagen/Zealand. It is a really charming place with quaint towns, it is thriving with local specialities (so much candy!), and the landscape is just beautiful. It is definitely worth a trip!

Bornholm is really something special!

Sunday, August 24, 2014


It feels like I/we have been up to a lot recently but then again, not so much. It's a nice balance, being busy but still having time to relax and just sit back a little. Here are a few random photos from the last few weeks.

I have been eating overnight oats for breakfast this last week. Oatmeal, chia seeds, almond milk and some fruit. Takes literally two minutes to prep and is a healthy way to start the day.

Celebrated this wonderful little girl's third birthday and spent some time with her at the playground. She is just the cutest.

Finally used our new Aalto vase this week! Filled with roses to celebrate our one month wedding anniversary.

Baked this blueberry crumb cake a few weeks ago (from Smitten Kitchen of course) for a lovely Saturday afternoon get together with and N. My crumb topping sort of just blended together and turned into one large crunchy sugar topping. Still good, just not so crumby.

Visited Atelier September for the first time almost two weeks ago with two sweet friends. It's so nice to be able to connect people! Such a lovely little cafe on Gothersgade.

Hope you've been having a wonderful weekend!

Monday, August 18, 2014

A Little Visit to Fuglebjerggaard

After our week in Spain, the husband still had a week off before returning to work at the beginning of August. We spent a few days in Copenhagen meeting up with my family again before they took off for different parts of the world. After my parents and sisters left, we drove up to the northern part of Zealand and stayed at my in-laws' summer house for a long weekend. Having driven past quite a few farms, I wanted to see if we could visit one and buy fresh vegetables or eggs or something. So I did a little search for a "gårdbutik" or a farm shop, and found Fuglebjerggaard

Fuglebjerggard is located in Helsinge just a little drive away from Copenhagen. It is actually owned by Camilla Plum, a Danish cookbook author. I had checked their website before going there and knew that you could pick your own fruit, depending on what was in season, and that they had a store and a cafe there. I mostly wanted to pick our own fruit!

We got to Fuglebjerggard at around 10:30 on a Saturday morning and set out to pluck some berries. Fuglebjerggard has a special section just for visitors to pluck (and pay for) their own fruit. While we were there, they mainly had some red and white currants as well as some gooseberries. There wasn't a lot of fruit left for us to pick, so next year we know to go a little bit earlier n July. In the fall though they will have lots of apples. We walked past rows of apple trees before getting to the berries.

We paid for our berries and then bought some chili seeds in their shop (to plant our own little chili plants) before heading to their cafe for some coffee and cake. The farm is a really great place for the family to go and visit on the weekend. You can wander through Camilla's gardens and see all the different organic fruits and vegetables she is growing. You can also buy many different seeds in her shop if you would like to plant your own veggies. They also serve homemade food with homegrown vegetables from their own farm at the cafe. I'm really looking forward to going again next summer and picking more berries! Going strawberry picking is a pretty common thing at home so I've been really wanting to do that here in Denmark. We missed it this season but will hopefully get to it next summer!

Hemmingstrupvej 8
3200 Helsinge

Friday, August 15, 2014

Light Brioche Burger Buns

Although I've started working full time this week, this first week I've only been scheduled to work 9 to 3. Next week is when the real full time hours start! We were thinking about having burgers for dinner on Wednesday evening and since I got off at 3, I decided to make our own burger buns!

And I must say, I am really proud of my little burger buns. They looked and tasted amazing, more like something you would get at a gourmet burger place and not like what you would buy in the grocery store. Our burgers were a mix of a BLT and a caprese salad. We made a basil mayo (by combining bashed basil with some store bought mayo), and packed the burgers with sliced tomatoes, avocados, bacon, lettuce and fresh mozzarella. Amazing! What's your favorite burger combo? What about making your own buns? It is so totally worth it. I used my Kitchenaid for this recipe, but you can also do it by hand. I have only written the instructions for how to make these buns with a stand mixer but do check out Smitten Kitchen's post!

Light Brioche Burger Buns (barely adapted from Smitten Kitchen)
Makes 6 to 8 burger buns, depending on how large you shape them. I got 6.

1 cup lukewarm water
3 tbsp slightly warmed milk
2 tsp active dry yeast or 17 g fresh yeast (I used fresh)
2 1/2 tbsp sugar
2 large eggs
3 cups bread flour (or one with a higher protein content)
1/3 cup all purpose flour
1 1/2 tsp salt
2 1/2 tbsp or 35 g butter, softened
sesame seeds (optional)

In a bowl, stir together the water, milk, fresh yeast and sugar until everything is combined. If using dry yeast, simply let the mixture stand for 5 minutes until foamy. Meanwhile, beat one egg.

In the bowl for your stand mixer, stir together the flours and the salt. Add butter and rub into flour with your fingers, making crumbs. Place bowl in the stand mixer and pour in the yeast mixture and the beaten egg. Turn the mixer on to low and mix until a dough forms. With the stand mixer, continue to knead the dough for 8 to 10 minutes. The dough will be quite sticky but don't be tempted to add anymore flour.

After 8 to 10 minutes of kneading, shape the dough in a round ball, and return the dough to the mixing bowl. Cover bowl with a towel and let it rise in a warm place for 1 to 2 hours. My dough needed an hour and a half.

Line a baking sheet with parchment paper. Take the dough out of the bowl and divide it into 6 to 8 equal portions. Feel free to weigh each portion if you want equal sized buns. Gently roll the dough into round balls and place on the parchment sheet, leaving a few inches between each ball. Cover loosely with a towel or plastic wrap again and let it rise for another 1 to 2 hours.

Set a shallow pan of water at the bottom of your oven. Preheat oven to 400F or 200C. Beat remaining egg and brush on top of each bun. Sprinkle the tops of the buns with sesame seeds, if using. Bake, turning the baking sheet halfway through baking, until the tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Enjoy your homemade burger buns!