KALE CRISPS

I have been on the lookout for organic kale the entire winter, and it is finally here! A bit off season, but it is local and organic. I therefore quickly grabbed a bound and went home to make some kale crisps for myself. Organic, healthy and delicious. And you can eat as many as you…

MUSSEL SOUP

Is there anything better than making food from something you have harvested yourself? Mussels are extremely easy to harvest as long as you make sure to follow the precautions for warm water, bacteria and algae in the summer. I never harvest mussels later than April and earlier than September. In fact, September is still a…

FORAGE SEAWEED

I attended a workshop, where we got to harvest seaweed from one of the many beaches in Denmark. And it was just about time, because soon it will be too late – the water will be too warm. Spring, autumn and winter are the best seasons for harvest. We are so lucky in Denmark that…

FORAGING IN PARKS

You do not have to go to a forest to forage wild herbs. A public city park can be filled with edible plants as long as you make sure to check the pollution intensity in the area, the use of pesticides and of course always – ALWAYS – wash them before use. Yet, I heard…

PERFECT RICE ROLLS

From the Wild Food Festival, I learned how to make the perfect rice rolls with wild herbs and seaweed. I know that it should not be rocket science, and it truly isn’t, but last time I made them, they became too large and too air-filled in between the raw veggies so that the ingredients fell…

SPROUTING MUNG BEANS

Mung beans (Vigna radiata) are extremely easy to sprout, if you make sure to keep them moist, hygienic and dark. The bean sprouts can be used for anything as long as they are fresh. Although beware that they have to be used quickly, and you should always rinse them before use, because bacteria can otherwise…

RAMSONS PESTO

Well, if you are not afraid of some bad breath and a wild kicking taste of strong garlic, then I will definitely recommend you make some ramson pesto from the many leaves you have been gathering. It is quite simple really, and I don’t have a specific recipe I follow, since most of my measurements…

PREPARING AN OUTDOORS MENU

Yet again, I come home smelling of smoke. I have spent half a day at work preparing food over fire and testing how long the recipes need to cook, so that I can make a perfect plan for an upcoming event. We will have several business people coming for an extraordinary office party in the…

SEAWEED

I know it’s cold and the last thing you probably think about is to step out into the icy sea water and harvest some seaweed to cook over a campfire. But I tell you, it is a perfect time for it. Due to algae we usually say you should not harvest mussels in months that…

DROWNING IN APPLES

Am I the only one here who is drowning in apple juice and apple cake? It is that time of the year again, yes it is. And as seasonally as I try to eat, apples seem to have won over me. I-cannot-eat-or-drink-anymore! I brought home a huge bag of apples, happy to finally being able…

COOKING OVER FIRE

I came to work today, hands cold from my foolish bicycle ride without gloves just to hear that the heat was off. I have been sitting and freezing my butt off the entire day. I heard my other colleague talk about that we have had frost last night in the countryside. I have to admit…

HOKKAIDO SOUP

I was away from my computer for a little weekend adventure in Northern Denmark where my parents live. I arrived to my mum’s place, happily carrying a home-grown organic Hokkaido (red kuri squash) thinking that it could be used for delicious autumn dishes… Although after giving it to my mum, she placed it on the…