Favorite Chocolate Cake


This chocolate cake is perfect for dessert when you are having people for dinner. I don’t know anybody who doesn’t love a delicious and moist chocolate cake. And you can bake this chocolate cake the day before you want serve it.

This chocolate cake has a hint of orange which suites it very well. It’s definitely a favorite at our house.

2 eggs
270 g of sugar
4 tablespoons cocoa
½ tsp fine salt
Grains from a vanilla bean / 2 teaspoon vanilla sugar
Grated peel of 1 orange
85 g flour
½ teaspoon baking powder
100 g of melted butter

How to make it
Beat eggs and sugar very white. Mix cocoa, salt, vanilla, orange peel, flour and baking powder and ad it into the egg mixture.  And then add the cooled melted butter into the mass.
Spread the mixture into a greased round baking tin or just use a cookie sheet.

Bake at approximately 190 degrees for 20-25 minutes. The cake may seem a bit raw when you take it out of the oven, but it’s going to be perfect and moist when it cools down.

Garnish the cake with icing sugar by using a sieve once the cake has cooled down.

Serve it
Served it with eg vanilla ice cream and lots of fresh berries in the winter you can serve it with a raspberry coulis.

You may also like these posts ‘World Class Pancakes’, ‘World Class Pancakes’, ‘White Chocolate Cake’, ‘Favorite Summer Dessert’

The image is from Pinterest.

This post Favorite Chocolate Cake appeared first at RODDIK.

Favorite Summer Dessert


My all time favorite summer dessert to serve for guests must be Pavlova with fresh strawberries or a mix of fresh berries.

This summer dessert is so easy to make, and you can prepare everything in advance when you’re having guests. I’m serving it tonight.

This ‘cake’ was invited in Australia and New Zealand in the 1920’s for the world famous Russian ballet dancer Anna Pavlovas visit.

Ingredites Pavlova:
5 egg whites
1 pinch salt
2 teaspoons vinegar
350 g sugar

App. 500 g strawberries or more
1/2 l whipping cream
1 lime
2 tbsp icing sugar
1 teaspoon vanilla sugar

How to make it:

Step 1
Put the egg whites in a large bowl with a pinch of salt and beat the egg whites until they’re stiff.

Step 2
Add the vinegar and whisk the sugar into the egg whites a little at a time until you get a smooth and shiny marengs. The vinegar stabilizes the dough, giving it a thicker structure and makes it easier to shape.

Step 3
Speed the marengs dough on one baking sheet lined with baking paper. Put the plate in the oven at  150 degrees (140 ° hot air) for about 1 hour. Marengs is finished when they are crisp on the outside, but still cool inside. Turn off the oven and leave it to cool down in the oven.

Step 4
Rinse and nip the strawberries. Cut them into slices/quarters og half and let them soak for an hour in the finely grated lime peel and lime juice. Whip the cream, vanilla and icing sugar to light foam.

When you serve it you put the whipping cream on top of the marengs and then all the fresh berries on top.

Tip: You can also bake the pavlova in small portion sizes. That can make an easier and more beautiful serving. And you can of course also use other kind of beerries or just mix them.

Bon appetit!

You may also like this post ‘Favorite Chocolate Cake’, ‘White Chocolate Cake’ and ‘World Class Pancakes’.

The image is from Pinterest.

This post Favorite Summer Dessert appeared first at RODDIK.

108 at Noma

Skærmbillede 2016-02-27 kl. 11.53.02

I can really recommend the restaurant 108.
It’s currently a pop-up restaurant at Noma’s premises here in Copenhagen and they call it their “training camp”. The restaurant will re-open in their own new premises mid April in Strandgade 108. That’s why it’s currently called 108 at Noma. 108 is Noma’s littlebrother restaurant.

108 has got the same kind of cooking style as Noma, but without the strict rules. And 108 a different and more low key set-up with a selection of small dishes and no fixed menu. The prices are much lower and the atmosphere is more relaxed.

The Wednesday night we were dining at 108 they played quite loud rock music – and it was actually nice. They also have big common tables to give it that more low key feeling.

I think we got an extraordinary good and unpretentious service. They really made us feel welcome and as a guest you got the feeling that they really love their work and had fun at the same time. The food was exquisite with new and different combination of flavors. All servings were beautiful made on stoneware.

We had these 5 dishes:

squid, bacon broth and mirabelle plums

with green strawberries and hip berries

with coriander seeds and fresh pine

with green gooseberries and spruce

rausu kombu ice cream with roasted barley cream and blackcurrant wood oil

For more info and reservations at 108

World Class Pancakes

Yesterday it was International Pancake Day. I asked my kids if they wanted to celebrate this having pancakes for dinner and of course they immediately said YES! It’s the first time ever we celebrate this, but a good excuse to eat pancakes for dinner on a Tuesday. Kids love when you do unexpected things – and yes that can be as easy as serving pancakes for dinner!

In our family we love pancakes. It’s normally dad who makes pancakes and usually it’s for breakfast and only in the weekends where we the time. Let me say this – he makes World Class Pancakes.

The trick is to ad both beer and a lot of orange to the dough. Another trick is that it gets so much easier to bake them if you buy a coupe of Tefal pancake frying pans. And you know that when things are more easy you have energy to do it more often. Here’s the recipe:

4 eggs
100 g of sugar
½ cup canola oil or melted butter
300 g of wheat flour
2,5 dl milk (sweet but light can also be used)
1 cup beer
1 vanilla stick
1 orange (grated peel and juice)

Mix everything together and then ad the milk a little at a time. The dough must be uniform and smooth and not to thick. Leave the dough 30 min. in the fridge. Bake the pancakes in a frying pancake pan over medium heat using a bit of butter for each pancake.

We had them with vanilla ice-cream and elderflower syrup. But they are right as good with caster sugar, cinnamon sugar or fresh berries for a more healthy alternative.

Stir-fried tuna with sesame

Skærmbillede 2016-01-30 kl. 17.31.50

I had girlfriends over for dinner the other night. I think it’s fun to figure out what to cook, but it can also be quite difficult to decide when you both love to cook and eat good food. I went for a light an easy meal & dessert!

I made stir-fried tuna with sesame served with a mango/apple sweet chili salsa. I served it with black lentils, white beans and capers and some good bread.

For 4 persons you need:
4 tuna steaks
Sesame seeds
Salt & pepper and olive oli

1 fresh mango
2 apples
1 small red onion
2 spoons of sweet chili sauce
Top with fresh parsley or coriander

To make it:
The salsa you can make in advance. All you have to do is to chop all the ingredients and mix them into a bowel.

Dry the tuna steaks. Mix sesame seeds with salt & pepper. Turn the tuna steaks into the sesame seeds mix. Fry the steaks on a hot pan in olive oil for 15 seconds on each side – it’s supposed to be raw in the middle. Cut the tuna in slices and arrange on a platter or on plates. Serve with the fresh salsa on top. You can serve it as a starer or as a main course.

I served it as a main course with black lentils, white beans and capers, that I had just fried shortly on a  pan with fresh garlic, salt & pepper. Serve it with some good bread and butter and a good bootle of white wine. Bon appetite!

Photo by Columbus Leth

5 Days Reboot

Skærmbillede 2016-01-16 kl. 11.55.36

Inspired by Joe Cross my husband and I have just done a 5 days Reeboot. We’ve made our new Hurom slow juicer our new best friend in the kitchen. Never have I bought that much kale, cucumber, celery and ginger.

It’s hard. Especially in the beginning. And yes, you do miss chewing when the only thing you’re having is the Joe’s Mean Green Juice. But it definitely also makes you feel very good, light and proud. I kept thinking to myself: “Yes I can do this!” and “How hard can it be?” I mean, if Joe Cross could live of this, and only this for two months crossing the US then 5 days should be a walk in the park! I was not.

For me the hardest thing was making lovely dinner for my kids and then not having any of it. All those lovely smells. I love food, and for the last 5 days I have been thinking af lot of food and making a whole lot of Mean Green Juice.

I do think such a reboot is good for you other wise I wouldn’t do it since I’m not overweight at all. It makes you think of how often you eat just a tiny bit of this and that during the day. I do think it can definitely be a good start of weight loos or just a start of a more green, conscious and healthy diet. That’s what it is for me!

Find inspiration // Why juice? //

White Chocolate Cake


This weekend we went to the summerhouse in Sweden with my in-laws, my sisters-in-law and their families. My farther-in-law turns 80 years, so we celebrated with a joyful weekend all together in their big traditional Swedish wooden house in the middle of a forest.

We went hunting for chanterelles and wild blueberries – our kids really love this. My father-in-law was celebrated with a lovely dinner, lots of good red wine and this amazing white chocolate cake with a hint of licorice:

150 g butter
150 g white chocolate
150 cane sugar
3 eggs
2 tbsp. licorice powder
100 g almond flour

Icing sugar
Grated white chocolate

Melt butter and white chocolate gently over low heat and let it cool slightly. Beat cane sugar, eggs and licorice powder until it’s fluffy. Add the chocolate mixture and whisk on briefly. Add the almond flour and wish a bit more.

Place the dough in a round baking tin with covered with cookie sheet and bake it for 40-45 minutes at 175 degrees. The cake seems unbaked, but it’s supposed to. Place the cake in the refrigerator for one day or as long as you have. Decorate the cake with icing sugar and grated white chocolate. Serve it with blue berries and vanilla ice cream.


Homemade crispbread


I made homemade cripsbread the other day. It’s very easy to make and good as a snack or in the kids’ lunch boxes.

1 dl linseed
1 dl oatmeal
1 dl sesame seeds
1 dl sunflower seeds
1 dl pumpkin seeds
3.5 dl rye flour/ flour
1 tsp. baking powder
2.5 tsp. salt
2 dl water
1.25 dl oil

Fill rolled oats, sesame seeds, linseed, sunflower seeds, pumpkin seeds, wheat flour, baking powder and salt together into a bowl.
Add water and oil, and stir the dough together – it should be sticky!
Place a piece of cookie sheet on the table in front of you, pour half of the dough on the paper and put another coat of cookie sheet on top.
Roll out the dough between two pieces of cookie sheet, put it all onto a griddle and remove the top layer of paper. Do the same with the other half of the dough.
Cut the dough into squares (or whatever you want) with a pizza cutter and bake for about 15 minutes at 200 degrees.

If you do not have all the right ingredients, just use what you have. Bon Appetite!