No words needed but sooo bloody delicious 🙂
You can read more here: www.kjaerstrup.dk
Even though we are in October, our vegetable garden is doing pretty well. The celery looks fantastic, we still have dozens of tomatoes getting ready to be picked, cucumbers still growing, the squash keeps coming and the sun is still shining. No wonder they call it the sunshine island in the Baltic Sea.
Lehnsgaard rape seed oil is 100% Bornholm. It is coldpressed and completely without any additives. The man behind these health golden drops is Hans Hansen, whose product has been praised to the skies and highly recommended by Michelin-star chefs, housewives, nutrition experts and the Danish Heart Foundation. This is better and even more healthy than olive oil. The taste is delicate. Some say slightly nutty, whilst others sense asparagus. Pure, mild and delicious, the descaling of the rape seeds before pressing gives the oil its beautiful clear golden colour. Lehnsgaards Koldpresset Rapsolie Lykkesvej 11 b 3720 Åkirkeby Tel: +45 23236171 Web: www.lehnsgaard.dk Mail: [email protected]
The quest for the first liquorice cookery in the world
Once upon a time in 2007 in the town of Svaneke on the small Danish island of Bornholm in the Baltic Sea…
Read more of this fantastic adventure in making liquorice and it all started on our little island Bornholm:
The smokehouse is nestled in the rocks at Allinge, surrounded by Bornholm’s picturesque landscape.
The North Bornholm Smokehouse is deeply rooted into the culture and history of Bornholm, dating back to 1898. Initially it was a traditional Bornholm smokehouse, which primarily made smoked herring for the people of Copenhagen.
In the mid 1960s, Mrs Madsen sold the smokehouse to Arne Jacobsen who expanded the small establishment in several stages, the last of which was in 1976. In 2002, Arne decided to sell the smokehouse to its present owners, Jesper Jensen and Carsten Grønning.
Since then, the smokehouse has undergone several refurbishments and has been extended so that today it stands out as a modern enterprise with respect for its past, and includes a large restaurant.
The restaurant is beside the rocks with an uninterupted view of the Baltic Sea. The delicious buffet, offering a wide variety of delicacies and Bornholm specialities, is built around a large rock that sticks up in the middle of the restaurant. The atmosphere is pleasant and relaxed with space for the whole family, and children have ample opportunity to romp about freely in the outdoor areas.
In the very periphery of Denmark, on the south coast of the small island of Bornholm, Kadeau is set in an updated beach pavilion – the only neighbours being the forest, the beach and the sea. We love food and wine with a sense of terroir, and therefore we source the best local produce and through old as well as new cooking techniques we turn that produce into modern gastronomy. But really it’s all about the forest and the beach. The sky and the sea. Our love of Bornholm and our love of food. Treat yourself to the very best
Rasmus, Magnus & Nicolai
Photos by: Marie Louise Munkegaard
Posted by: Lisbeth
The Danes has been baking and eating rye bread for the last 1000 years and for generations. Danish rye bread is very popular and used at the breakfast table – and for the open faces sandwiches – as well of being an important part of the everyday food consumption in Denmark. Each Dane eats about 20-25 kg of rye bread per year – which is around 8.5-9.0 million slices of various rye bread sorts every day – and Danish farmers harvest over 260,000 tons of rye yearly for home and the export markets. The rye bread is very suitable for the Nordic climate – and was introduced to the British – when the Vikings conquered Britain around year 980 AC.
Rye Bread is very healthy
The traditional Danish rye bread is a bit different from other Scandinavian countries and German baked rye bread – as it is respectively less sweet but more dark and sour then the rye bread baked and served in other European countries. The rye bread is rich in whole grain and full of dietary fiber with no fat – and a healthy alternative to other types of white bread – as rye also offers nutrient values like – phosphorus – magnesium – manganese – protein and vitamin B1. It takes more then 24 hours to prepare the sourdough and bake the rye bread.
Young Danish chefs have breathed new life into the famous open sandwich, Smørrebrød, which dates back to the 19th century. Now Danes are hungrier than ever for their traditional lunch.
The Danes love rye bread. Many visitors to Denmark find this fascination odd, but when they see how the Danes pile the best food from local sources on top of the bread, they understand the appeal of smørrebrød. Smørrebrød is in this way a good and delicious way of experiencing Danish food culture and the popular Nordic cuisine.
Back in fashion
These heaped rye bread treats were popular with everyone from farmers and factory workers to the lavish urban elite, one hundred years ago. Until recently, Smørrebrød had fallen slightly out of fashion, but new trends in Denmark to focus on traditional dishes and ingredients have brought the handy lunch item back on the menu.
Grains and flour from Bornholm
Several grains are grown on Bornholm. Thanks to the island’s warm climate and many hours of sunshine you can grow grains that would not normally grow in Danish fields.
The Valsemøllen mill by Aakirkeby is a Dutch windmill built in 1867. The mill grinds good corn from Bornholm fields, which is then milled on slow-moving hammer stools with a large hammer length that prevents the flour from heating and gluten structures from becoming damaged. The Valsemøllen mill produces wheat flour, rye, spelt and durum – also organically.
Pasta from Bornholm
Outside Svaneke farming couple Finn and Susanne made their dreams come true by creating Bornholm pasta. Finn proved that durum wheat could be successfully grown and harvested on Bornholm’s warm fields and the couple currently produce both fresh and dry quality pasta made from the fine Bornholm durum wheat together with delicious pasta-pesto.