I’ve yet to visit Denmark, but this book makes me really want to book a flight to Copenhagen!
Eat Copenhagen is an updated version of Trine Hahnemann’s award-winning book, in a modern format with brand-new recipes and photography.
Trine is a bestselling author of Scandinavian cookbooks (over 300,000 copies sold worldwide) and has lived in the heart of Copenhagen for more than 40 years.
Today the restaurant scene in Copenhagen is thriving – in no small way due to the influence of the world-famous restaurant Noma that effectively introduced Nordic cuisine to the world. From the chic restaurants of Vesterbro to the buzzing streets of Nørrebro, eating in Copenhagen is quite unlike dining anywhere else in the world. Known for its innovation, the city’s calming vibe draws people from everywhere, and for good reason.
Eat Copenhagen explores the feel and the taste of Copenhagen through the recipes – from early morning Cardamom Buns and Cinnamon Kringles to Christmassy Gløgg, Honey Bombs and Hot chocolate, through smørrebrøds and Scandi-style salads for summer – and interwoven stories of the city – the cafés and konditori, the markets and restaurants – so you can enjoy a little moment of hygge from home.
Published by Quadrille at £18, with fabulous photography by © Columbus Leth, it’s a very tempting read.
It will make you head to your nearest Ole and Steen to buy some of the delicious rye bread! Here are a few recipes to whet your appetite.
Spinat, Æble og Valnøddesalat / Spinach Salad with Horseradish Dressing
“Both winter or baby leaf spinach will work for this salad, which makes the perfect accompaniment to any kind of leftover meat or poultry, or even to smoked salmon.”
Serves 4
For the salad
50g [½ cup] walnuts
200g [3½ cups] spinach
2 Cox or other tart eating apples, cored and sliced
For the dressing
100ml [scant ½ cup] Greek yogurt
2–3 tbsp finely grated horseradish, ideally fresh rather than from a jar
1 tsp caster [granulated] sugar
1–2 tbsp lime juice
sea salt and freshly ground black pepper
Toast the walnuts in a dry frying pan, stirring until you can smell a toasted aroma and they turn a shade darker, then leave to cool and roughly chop them.
For the dressing, mix together all the ingredients in a small bowl and season to taste with salt and pepper.
Mix the spinach, walnuts and apples together in a bowl just before serving, so the apples don’t discolour, then fold in the dressing and serve.
Rosenkål med Palmekål og Druer / Brussels Sprouts, Cavolo Nero & Grapes
“At a dinner at my house with a group of my female employees, Mie, a then-apprentice, made this wonderful salad. I stole the recipe immediately and it is now part of my autumn repertoire.”
Serves 4
500g [1lb 2oz] Brussels sprouts
200g [7oz] cavolo nero, coarse stalks removed
200g [7oz] black seedless grapes
50g [¹⁄³ cup] hazelnuts
3–4 tbsp extra virgin olive oil
2–3 tbsp lemon juice
sea salt and freshly ground black pepper
Rinse the Brussels sprouts and cavolo nero, then drain well. Halve the sprouts, then remove the outer leaves and reserve. Roughly chop the cavolo nero. Halve the black grapes.
Toast the hazelnuts in a dry frying pan over a medium heat for 3–4 minutes, leave to cool, then chop roughly.
Sauté the sprouts, their leaves and the cavolo nero in the olive oil in a sauté pan for 5 minutes. Season with salt and pepper, then remove from the pan with a slotted spoon and place in a bowl.
In the same sauté pan, fry the grapes in the oil for 2 minutes, then add them to the bowl along with the hazelnuts.
Season to taste with the lemon juice, toss together and serve.
Fru Eckersbergkage / Fru Eckersberg Cake
“A classic cake that everybody seems to have forgotten. I have never been able to find out if the cake has anything to do with Eckersberg, the Danish Golden Age painter (probably not), but it is outstanding!”
Serves 8–10
For the almond macaroon
salted butter, for the tin
300g [2¼ cups] blanched [skinned] almonds
300g [2 cups plus 2 tbsp] icing [confectioners’] sugar
6 egg whites
For the mocha cream
150g [²∕³ cup] softened salted butter
75g [½ cup] icing [confectioners’] sugar
75g [2½oz] dark [bittersweet] chocolate, 60–65% cocoa solids, finely chopped
50ml [3½ tbsp] very hot, extra-strong (brewed) coffee
1 egg yolk
Preheat the oven to 160°C fan/180°C/350°F/Gas 4. Line the base of a 24cm [9½in] diameter springform cake tin with baking parchment and butter it lightly.
For the almond macaroon, grind the nuts in a food processor until they are finely chopped.
Transfer to a bowl and sift in the icing sugar, blending well. In a separate bowl, whisk the egg whites until stiff, then gradually fold in the nut mixture. Scrape the mixture into the prepared tin and bake for 50–60 minutes.
Remove from the oven and leave the cake, still on its baking parchment, on a wire rack for 15 minutes, then peel off the parchment and let the cake cool completely.
For the mocha cream, beat the butter and icing sugar together in a bowl until pale and fluffy. Put the chopped chocolate in a jug, pour over the very hot coffee and leave until the chocolate has melted, stirring occasionally.
When the chocolate has completely melted, stir in the egg yolk. Add the chocolate mixture to the butter mixture and mix it well.
Carefully – it is very fragile! – place the cake on a serving dish or board. Spread the mocha cream evenly over the cake using a palette knife. Refrigerate the cake until ready to serve.
