Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Chocolate Mazarin Cake

Cake, DessertsTove Balle-Pedersen1 Comment
Chocolate Mazarin Cake

Chocolate Mazarin Cake

This chocolate cake is a little dense. But it's not as dense as a brownie, but you can clearly tell it's made with real chocolate. Serve the cake with fresh fruit and ice cream. The cake can easily be made a day in advance.

Makes one 9-inch cake, serves 8-12.


  • 200 g dark chocolate, I used Valrhona
  • 200 g butter, salted
  • 200 g sugar
  • 5 eggs
  • 150 g marzipan, I used ren rå marcipan from Odense
  • 1 orange, the zest of
  • 75 g all-purpose flour (30-100 g)
  • 100 g almond flour
  • 1 teaspoon vanilla paste


Preheat the oven to 375℉ (190℃).

Butter a 9-inch springform, set aside. 

Mix the marzipan with the eggs until you have a homogenous mixture, add the sugar and whisk with a flat-beater for a few minutes to incorporate air into the mixture.

Melt butter and chocolate over a double boiler. (I put boiling water in a pot, and melt chocolate and butter in a stainless steel bowl, placed on top of the pot. No need for having it over the heat.

Fold in the chocolate mixture, orange zest, vanilla and flours into the marzipan. Pour the batter into the prepared springform, and bake the cake for about 40 minutes. Sprinkle the cooled cake with powdered sugar. Serve the cake with fresh fruit and ice cream.


Salmon Burger

Dinner, Fish & seafoodTove Balle-PedersenComment
Salmon Burger

Salmon Burger

A lighter and more summerly take on a regular burger. 

Normally when I think burger, I think of a bun with a beef patty, but of cause there are many other possibilities. This combination is perfect for a summer-night dinner.

Serves 4-5


Salmon patty:

  • 500 g (about 1 pound) fresh salmon
  • 1 egg
  • ½ jalapeño, minced
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • ½ lime, the juice from
  • 1½ dl (½ cup) panko breadcrumbs 
  • ½ teaspoon salt


  • 3 avocados, pitted, peeled, and diced
  • 1 jalapeño, finely diced
  • 1-2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 lime, the juice from
  • 1 handful fresh coriander, chopped
  • salt to taste




In a large bowl, gently fold the avocados, cilantro, lime juice, jalapenos, garlic, and cumin together. Season to taste with salt. The more you mix, the creamier and less chunky the guacamole get.

Salmon patties:

Remove skin and bones from the salmon. Chop the salmon with a knife, so you get a chunky paste. Add salmon and the rest of the ingredients to a bowl mix it well. 

Form 4-5 patties, and place them on squares of parchment paper. This will make it easier to transfer to the grill.

Heat you grill or grill pan, and grease it with some olive oil. Cook the patties for about 4 minutes on each side. 

Toast the hamburger buns. 

Place arugula on the bottom of the burger bun, place the patty with a big tablespoon guacamole and onion rings on top. 


Warm Asian-Style Slaw

Dinner, Salad, Sides, vegan, Vegetarian, VegetablesTove Balle-PedersenComment

I love a crunchy slaw. Normally I use napa cabbage and a spicy asian-style dressing, like I used in the angry tacos. But adding the peanut butter to this warm slaw, gives the slaw a nice creaminess. 

This slaw will be perfect for a weekend BBQ, or served with tacos with an asian twist.

Serves 3-4.



  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • sesame oil
  • 2 teaspoons grated ginger
  • 2 teaspoons grated Serrano pepper
  • 4 tablespoons creamy peanutbutter


  • 2 teaspoons olive oil
  • 2 carrots, julienned
  • ½ small red cabbage
  • ¼ green cabbage
  • ½ english cucumber, julienned
  • 4 scallions, thinly sliced
  • some fresh coriander, chopped
  • season with salt


Whisk together the ingredients for the dressing, set aside.

Heat the oil in a wok. Sauté carrots while stirring for about a minute,  add the cabbage and keep stirring, while cooking for about 2 minutes.  Remove from heat and add the rest of the ingredients and dressing, tossing well to coat.

Serve immediately. 


Stuffed Chicken Breasts

Dinner, Meats, PoultryTove Balle-PedersenComment
Stuffed Chicken Breasts

Stuffed Chicken Breasts


I have been experimenting with stuffing chicken breasts for years. I wanted to stuff cheese and some kind of vegetables. Most cheeses will melt and disappear during the cooking process, but somehow goat cheese works perfectly, and the flavors from the scallions and bell peppers pair well with the chicken and sage.

Serves 2.


  • 2 chicken breasts
  • 3 tablespoons goat cheese
  • 5 scallions, finely sliced
  • ¼ red bell pepper, diced
  • 1 teaspoon water
  • 2-4 sage leaves
  • 6 slices prosciutto
  • 100 ml white wine
  • a splash cream, optional


 Preheat the oven to 400℉ (200℃).

Mix the goat cheese with scallions, bell pepper and water, so you have a paste. Place a chicken breast on the cutting board. Cut a pocket into the breast horizontally from the side. Place half the cheese mixture into the pocket you just made. Place a sage leave on top of the chicken breast. Wrap 2-3 slices prosciutto round the chicken breast, to lock the mixture inside. Place chicken breast in an ovenproof dish. Repeat with the other chicken breast.

Pour the wine and cream into the dish, and cook the chicken in the oven for 40-45 minutes. 

Serve the chicken with pasta and a nice salad.



Strawberry Rhubarb Crumble

DessertsTove Balle-PedersenComment
Strawberry Rhubarb Crumble 

Strawberry Rhubarb Crumble 

Crumbles was new to me when I moved to the US, I have no idea, why we never made this before. Crumbles is perfect when you need to make a quick dessert. And you can make it with fresh or frozen fruit. This time I made it with the classic combination: strawberries and rhubarb. 

Serves 3-4


Berry filling:

  • 225 g strawberries
  • 190 g rhubarb
  • 20 g sugar
  • 2½ tablespoons cornstarch 
  • 1 teaspoon vanilla paste


  • 125 g brown sugar
  • 55 g all-purpose flour
  • 60 g rolled oats
  • 75 g slivered almonds
  • 75 g butter


Preheat oven to 425℉ (220℃). 

Wash and slice strawberries and rhubarbs and mix them with sugar, cornstarch and vanilla paste. Set aside while making the crumble. 

Mix brown sugar, flour and oats in large bowl. Add chilled butter, using your fingers, blend butter into mixture until coarse crumbs form, then mix in the almonds. 

Divide strawberry/rhubarb mixture among 3-4 ramekins. Divide oat mixture among dishes, sprinkling it evenly.

Place ramekins on a parchment paper lined baking sheet. Bake for 10 minutes. Reduce oven temperature to 350℉ (175℃), and continue baking until the crisp topping is golden brown and rhubarb filling is bubbling at edges, about 15-20 minutes longer. Let the crumbles cool for a while before serving.

Serve crumbles with a scoop of vanilla ice cream or some cream fraiche.