Just got back from a week at Rock Sea - a camp on the East coast of Sinai. Went with my friend, yoga instructor Christin Illeborg, and her group of wonderful students.
Savouring a culture warm to the bone, so different from this cool nordic everyday I live and eat in. Hussein, our sweet Man in The Kitchen, made us soups, grilled fish, chicken, kofta, veggies & rice. Plates of feta, foul, tahin and hummus. Tomatoes, salad and olives. Everything was delicious.
I have been in very elegant and pleasant surroundings today at Royal Copenhagen with my friend Martin Reinicke from
the flowershop Blomsterskuret.
Royal Copenhagen has launched a new vase today in the Mega Musel Series.
Martin was hired to make his beautiful bouquets in Royal Copenhagen location on the center of Copenhagen.
So when you bought one of the new vases today you would get a free Mothers Day bouquet made by Martin and his assisten Louise. A fantastic event.
www.blomsterskuret.dk
www.royalcopenhagen.com
Happy Mothersday
Regards
Tina Brok
There are weekends where you have absolutely no appointments, no social get togethers, just your own good company. Why not treat yourself with a nice lunch
- here you can try a few Danish Smørrebrød, open sandwiches. Smoerrebroed is often served with a good beer and a glass of Snaps.
This little photoshoot was taken when I was in Chicago last October and meet up with my friend Blake Mackay, the talented food stylist, with whom I made a photojob last summer in Copenhagen for a Canadian magazine.
Here two kinds of Smørrebrød for one person:
Stegt fiskefillet med remoulade på rugbrød - Fried fishfilled with tartare sauce on rye bread:
1 plaice fillet is dipped in breadcrumbs and a little salt, and fried in butter on a pan.
Remoulade you can make of mayo, a little lemon juice, chopped pickled cucumbers, a little curry
and salt and pepper and some chopped dill. The bread is buttered before putting the fried fish on.
Rejesalat med æg og caviar på toast- Prawn salad with eggs and fisheggs on toasted white bread
The prawn salad is made of mayo, a little mustard, a little lemon juice and salt and pepper and
a lot of small prawns, and you can also add a little white asparagus from a can. Served on toasted
white bread wit hard boiled eggs and fisheggs.
Enjoy and SKÅL
My neighbourhood the West End of Copenhagen - "Vesterbro" - has got a new fantastic bakery
called "Brød". I have made a story about the place, that has been published in a new Danish magazine "Countryliv". See the article and more pictures from this little fantastic place on my
other blog here
The owner Keld Petersen, who also runs the absolutely best kiosk in Copenhagen "Khioskh",
has been so kind to give out their recipe for their absolutely fantastic Sticky Buns, find it below.
Best regrads
Tina Brok
Taking out the Christmas Cake to decorate it is something I look forward to each year.
For six weeks I have nurtured it, drizzled it with brandy and talked to it gently, so when the time comes for unwrapping from the pot it was baked in, it is with great anticipation.
For a cake with as much taste and richness as this traditional Christmas cake, I am each year fascinated by how little time one really has to put into it - most of the time is just about waiting—that is until it's time to decorate :-)
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