As autumn is closing in on us, we’re looking forward to spending the chilly nights cozied up inside. Enjoy these pesto popcorn with a good movie or with friends and a cold beer.

 

What you need is:

• A large handful of fresh basil
• 25-50 grams of butter
• Popcorn

 

Melt the butter and put it in the blender along with the basil. Blend it well. Pour the pesto over a portion of freshly popped popcorn and serve immediately.

This month in Normann Food, we felt like baking a delicious mazarin cake with lots of chokolate. We suggest it for a rainy summerday with a tasty cup of warm tea or a good coffee.

What you need:

• 130 grams of sugar
• 130 grams of soft butter
• 80 grams of marzipan
• 2 egg yolks
• 100 grams of almonds
• 30 grams of flour
• 100 grams of dark chocolate
• 100 grams of hazelnuts

Beat sugar, butter and marzipan until it’s fluffy. Add the flour. Beat egg yolks a little at a time and stir until the batter is smooth. Bake in a greased springform pan for 30-40 minutes in a preheated oven at 160 degrees hot air.

Garnish:
Melt the chocolate in a water bath and pour over the cooled cake. Sprinkle with chopped hazelnuts. 

Warning: It is very addictive :) Enjoy! 

 

This month in Normann Food, we felt like having a nice, light summer dessert. We love the sour and sweet taste that you get in a delicious lemon mousse. And the light yellow color is beautiful too!

 

Ingredients:
- 4 egg yolks (pasteurized)
- 4 egg whites (pasteurized)
- 4 tbsp. sugar
- Juice and grated peel of one lemon unsprayed
- 4 leaves of gelatine
- ½ liter whipping cream

 

Here is how it it done:
- Whisk the egg yolks and the sugar
- Add the juice and peel of a lemon
- Heat the gelatine in a saucepan and toss in the mass
- Beat egg whites until stiff and fold gently into mixture
- Pour the mass into the serving bowl
- Let the lemon mousse refrigerate for 1 hour or until it is stiff
- Whip the whipping cream into whipped cream
- Garnish the lemon mousse with the whipped cream

 Serve immediately hereafter. Enjoy!

If anything says Summer in Denmark it must be a freshly made open sandwich  - in Danish “smørrebrød”. A favourite here at the Normann Copenhagen HQ is this delicious shrimp sandwich.

Ingredients:
A slice of good bread (wheat, rye or whole grain – what is your favorite?)
Butter
150 grams of pealed shrimps
2 tablespoons of salmon roe
1 lemon
Fresh basil
Cucumber
A good mayonaise
 
Here is how it is done:
- Butter the bread
- Butter the bread
- Place the salmon roe on top of the shrimps
- Squeeze the lemon over the shrimps
- Cut the cucumber into thin slices and remove the center part
- Decorate your sandwich with cucumber pieces, some basil and a spoon of mayonaise
 
Enjoy your open sandwich in the sun! – Bon appetit!

This month we would like to inspire you to make a delicious and simple salad. Use the salad leaves that are in season.
 
Ingredients:
Mixed salad leaves
Rocket salad
Oranges
Almonds
Soy sauce
Olive oil
 
Here is how it is done:
- Put some soy sauce on a hot sauce pan with a little salt.
- Add the almonds and let it cook until the sauce is dry.
- Keep an eye on the almonds at all times – we don’t want them to burn :)
- Clean the salad under running water in a strainer.
- Peel the oranges and remove the inner skin.
- Mix it all together in a bowl, pour some olive oil over the salad and add a pinch of salt and pepper.
 
Voilá! A fresh and simple Summer salad ready to serve!

This delicious flat bread might serve as a snack or an addition to other dishes, such as our tasty chicken dish from January.

Ingredients:
25 g Fresh yeast
1 ½ dl Lukewarm water
3 Table spoons of oil
375 g Wheat flour
Fresh Rosemary
Coarse Salt

Here is how it is done:
- Crumble the yeast  with your fingers into the water.
- Add oil and wheat flour and mix the dough until it´s nice and soft.
- Pour the dough into a dish with grease-proof paper (we have used our beautiful rustic Warm Dish).
- Make holes in the dough with your fingers.
- Sprinkle some salt on the bread and place small twigs of rosemary in the dough.
- Place the bread in a pre-heated oven, and bake the bread for 15-20 minutes at 200º Celcius.

Bon Appetit.

The sun is warming up Copenhagen these days and at Normann Copenhagen we´re celebrating the spring with some freshly squeezed juice.

Ingredients:
4 apples with peel
3 oranges
1 large handful of fresh spinach
1 cm of fresh ginger

Here is how it is done:
- Peel the oranges.
- Put the oranges along with the rest of the ingredients in a juicer.

Serving Tips:
Serve with crushed ice.

In the North we like our crisp bread in the morning. Here´s a little inspiration to make your own crisp bread.

Ingredients:
1 dl. sunflower seeds
1 dl. pumpkin seeds
1 dl. flax seeds
1 dl. sesame seeds
1 dl. oatmeal
2 tea spoons of salt
1 tea spoon of baking powder
1 dl. olive oil
2 dl. water
3 dl. wheat flour

Here is how it is done:
- Mix all the ingredients and knead it until it is a sticky mass.
- Seperate the dough into three equally sized portions.
- Roll each portion flat onto a piece of greaseproof paper.
- Cut the dough into sizes appropriate for crisp bread.
- Place the bread in the oven and bake them for 15 minutes at 200º celcius.

When they are done, let them cool off for bit before eating.

We like our crisp bread with cheese and homemade marmalade accompanied by a soft-boiled egg and a nice cup of tea.

This January, try our tasty chicken delight recipe - it serves four people.

Ingredients:
4 chicken breasts
4 thin slices of parma ham
4 tbsp. feta cheese
2 large red onions
3-5 spring onions
1 cup of black olives
8 -10 cloves of garlic
Rosemary, thyme
Olive oil
Salt & pepper

Here is how it is done:
- Add 1 tbsp. feta cheese on each chicken breast. Wrap a piece of parma ham around each chicken breast.
- Place the chicken breasts in the Familia Warm dish.
- Cut the red onions with peel into slices and put them in the dish along with the other vegetables and the herbs.
- Add olive oil and sprinkle with salt and pepper.
- Put the dish in the oven for 45-60 minutes at 200°C.

Serving suggestions:
Tastes great with salad served in a Krenit bowl.

At the Normann Copenhagen Flagship Store and HQ we often get home-made treats from our colleagues. Therefore we have decided to share the best recipes with you.

Ingredients:
200 grams of Toblerone Chocolate
200 grams of Marshmallows
100 grams of Almonds
100 grams of Hazelnuts

Here is how it is done:
- Roast the nuts on a dry pan until they are golden brown.
- Cut the Marshmallows in small pieces and mix with the nuts in a bowl.
- Melt the chocolate in a water bath and pour over the nut and Marshmallow mix.
- Make sure that the mix is covered with chocolate.
- Spread the mix on a piece of baking paper.
- Place in the fridge for a couple of hours until the chocolate is congealed.
- Cut into smaller pieces.

Serving Tips:
Serve the delicious Chocolate-Nut-Marshmallow-Pieces alone or with vanilla ice-cream.