English Muffins – Perfect for Eggs Benedict


So are you one of these people who just love Eggs Benedict? Because I do, and when I get it, I really want it to be perfect, the hollandaise should be made from scratch and the eggs should be cooked to perfection, and one more thing there is super important: the bread!

No eggs benedict should ever be served on anything else than an English muffin! But the thing is, I live in Denmark, where English muffins are not a thing you just go buy in your local supermarket, so for a long time I’ve been lazy and trying to buy other substitutes, but it never tastes like it should. One of the things that’s been keeping me away from making my own, was that I thought it would be difficult, but it’s actually super easy, I made these last Saturday morning, and it was all wort it. I made a pretty big batch, so the rest is now in the freezer for the next time I serve brunch for my family…Or just the next time I get a craving for eggs benedict, they are also quite good with just jam on them 🙂



550 gram flour + extra for sprinkling

1 packet of dry yeast

2 ½ deciliter water

2 deciliter yoghurt

1 tsp. sugar

1 tsp. salt

1 deciliter. Semolina (this is so they get that crust, it’s actually not going in the dough)


In a bowl you mix the flour, yeast, salt and sugar.

The add yoghurt and water and knit it in to a dough.

Sprinkle some flour on you kitchen counter and place the dough on the flour.

Use a rolling pin to roll out the dough to a thickness of around 2 centimeters.

Cut out as many circles as possible, I just used a drinking glass.

When you can’t cut out more, you take the excess dough and it roll out  again, and cut more. I ended up with 18 dough buns.

Turn them in the semolina and let then rise for an hour, covered in a towel.

Cook them on a non-stick pan for 5-6 minutes on each side (yes you heard right, they are not going in the oven) on medium heat.

And then they are done, completely perfect with the right texture and flavor, Yum 🙂


I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂




Purple potato pizza with sage and zucchini:

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Hopefully you are not already tired of pizza recipes? Because since I got my pizza baking stone, I been making pizza almost every week, this one is vegetarian with vegetables from my garden, both the zucchini, the herbs and the potatoes has been harvested   from my little garden.

So I promise this will be the last potato pizza for a while, but there will be a lot more pizza recipes , hope you will enjoy them as much as I do:


(makes one pizza)

Pizza dough:

150 gram pizza flour

1½ deciliter water

20 gram yeast

2 tbs. olive oil

1 tsp. salt


125 gram fresh mozzarella

3 tbs. Ricotta cheese

Half a zucchini, cut in thin slices on a mandolin iron or with a very sharp knife

1 potato, cut in thin slices on a mandolin iron or with a very sharp knife

2 stalks of fresh rosemary

Sage leaves



Mix yeast with the water (the water should not be to warm or to cold), then mix it with salt, olive oil and flour. Set the dough away for an hour, and then it should be ready.

Preheat the oven for 200 degrees, put the pizza baking stone in the oven before you heath it (or else it will break)

Roll out the dough with a rolling pin, to circle that fits with the pizza stone.

Put the topping on the pizza, starting with the mozzarella and the dub a little of the ricotta cheese on, and then you can put the rest pf the topping on.

Take the stone out of the oven (careful, it’s insanely hot) and place the pizza gently on it, and bake it for 10 minutes.


I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂




Sweet Omelet with Raspberries and Peanut Butter


I surely love a sweet omelet, it is such a nice variation for the good ol’ ham and cheese omelet, I usually enjoy in the morning. This one is with raspberry and peanut butter, how nice is that? And it is fast to make, you will have your breakfast ready in the morning within 10 minutes, and if you are just a little like me, you know that 10 minutes in the morning means the world, I really really like to sleep as much as possible 🙂


2 eggs

100 gram Greek yoghurt

50 gram raspberries

2 tsp. Vanilla powder

2 tsp. Acacia honey

1 tsp. Dark cocoa powder

1 tbs. Peanut butter


Whisk eggs, 1 tsp. vanilla, cocoa, 1 tsp. honey and cook the omelet on low heat.

Mix Greek yoghurt, peanut butter, 1 tsp. vanilla and 1 tsp. honey together. Put it on top of the omelet, when it’s done and top with raspberries.

Go enjoy another amazing day 🙂

Do you have a favorite omelet combination? Tell me all about it, I low to get new ideas?

I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂


Gao Bao – with Crispy Chicken


I travel a lot, and often the trip go to South East Asia, mostly because of the food, but also because of the culture of amazing nice people and of course the weather. So everywhere I go in Asia, you can always get these amazing steamed buns, with all kind of filling: pork, beef, duck, tofu, chicken…you name it, it’s almost like an Asian burger, except this is much better. It is called a Gao Bao, and it’s actually a Taiwanese specialty, I have yet to go to Taiwan, but I am pretty sure it would be like going to food heaven, since these little buns are my favorite thing to eat at the moment. There are a few places in Copenhagen, where you can get them, but not as good as I have tasted them in Asia, so what to do? Make them yourself, it’s actually not that hard, so here is the recipe for a little bite of heaven.


For the steamed buns:

2 ½ deciliter warm water
1 1/2 teaspoons instant yeast/or 20 gram normal yeast
400 gram flour + more for dusting
½ teaspoon salt
½ teaspoon baking powder

2 teaspoon sugar

1 tablespoon vegetable oil, plus more for brushing

For the chicken:

300 gram chicken breast

1½ deciliter panko bread crumbs (can be bought in all big supermarkets and Asian shops)

1 deciliter flour

1 deciliter buttermilk

2 eggs

Asian spices

Oil for the deep frying

For the topping:

Cabbage salad:

200 gram cabbage (sliced on a mandolin iron or with a very sharp knife)

100 gram carrot, cut julienne style (or just grated)

3 tablespoon Japanese mayonnaise (or just the really good one from Hellmanns)

3 tbs. crème fraiche

2 spring onion, thinly sliced

Salt and pepper

Cucumber salad:

½ a cucumber, (sliced on a mandolin iron or with a very sharp knife)

1 tbs. sugar

1 deciliter Rice vinegar (or just use normal vinegar)

1 tbs. roasted sesame seeds.

Lots and lots of fresh coriander



For the dough:

Start with making the dough for the buns: In a mixer bowl, add the warm water, oil, yeast and sugar. Let it sit for a few minutes. Next, mix in the flour, baking powder and salt, in that order. Then you mix on low speed for 2-3 minutes. Put more flour in the bowl, a tablespoon at a time, if the dough sticks to the sides of the bowl. Change to a dough hook (if you use a Kitchen Aid, and if you use a hand mixer then use the two dough hooks) and on speed 2, knead for 5 minutes, until dough is even and let go of the sides of the bowl. If the dough sticks to the side of the bowl, add more flour, a tablespoon at a time.
Powder your counter with a little flour and roll out the dough. Form the dough into a even ball. Return the dough ball to the mixing bowl, cover with a dishtowel and let rise in a warm place for 1-2 hours, until it almost doubles in size.

Pour water in a wok and place your Bamboo steamer on it and turn on the heath. It must not be too hot, when you steam the buns, because the will cause the buns to collapse and then they are not nice and fluffy.

Turn out your dough onto a lightly floured surface. Cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls. Work with one ball at a time, and keep the rest covered so that they don’t dry out. Roll the dough ball out to a long, oval shape. Brush the top with a little vegetable oil. Fold over one side of the oval. Use your rolling pin to gently roll and press one last time. Place bun into the bamboo steamer. Repeat with the remaining dough balls.

buns in the making

For the filling/salad:

For the Cucumber salad: mix it all in a bowl and let it sit for one hour before serving.

For the Cabbage salad: mix it all in a bowl and let it sit for half an hour before serving.

For the crispy chicken:

Start by cutting the chicken into smaller pieces and marinate them in Chinese five spices and butter milk (or other spices you have in your pantry), you can do this after you make the dough. Let it marinate until the buns are done, then dip them in: 1. Flour 2. Whipped eggs 3. Panko bread crumbs. After that you deep fry them for around 5 minutes.


Mix it:

Now it is time to mix this heavenly food, make sure to put lots of coriander on it. I would recommend you to drink a Dark and Stormy, or a nice glass of white wine 🙂


I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂



Warm Apple Pie


Our own apple tree hasn’t grown so big yet that we get apples at our summerhouse, but all of our neighbors has been so generous, since it’s been impossible for them to get around eating all of their apples, so when my mom came to visit we baked an old school apple pie, it was so amazing so I thought I wanted to share it with you guys. And I really love the photo too, how often can you sit on your terrace in October and eat pie and look at the amazing autumn sun? 🙂

What is your favorite apple recipe for the fall? Please share 🙂


For the pie dough:

250 gram butter

350 gram flour

150 gram sugar

1 egg

For the apple fillings:

10 apples (they were not very big)

150 gram sugar

2 tsp. cinnamon

80 gram flour


Put flour, butter and sugar in your Kitchen Aid and whip it until it gets crumbled, and the you gently pour in the egg.

Chill the dough in the fridge for about 30 minutes.

Peel the apples and cut them I smaller pieces and mix it with cinnamon, flour and sugar.

Divide the dough into two and roll them into a bottom and a pie lid.


Grease a pie dish with butter, lay the dough for the bottom in the pie dish and the filling is distributed on top. Put the lid on and close the edges gently with your fingers, cut a pair of elongated cut in the lid from the center to allow steam to leak.

Bake for 45 minutes at 200 degrees.

Serve it with sour cream.

I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂