Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Oven Roasted Chicken with Lemon

Dinner, Meats, PoultryTove Balle-PedersenComment
Oven Roasted Chicken with Lemon 

Oven Roasted Chicken with Lemon 


Roasted chicken is a comfort food in my house. Making it as a one-pot-dinner only makes it better in my opinion. This is a more rustic version, but very very yummy. 

Serves 4-6.


  • 1 chicken about 5 pounds (2-2½ kg) 
  • 1 lemon (I used a large Meyer Lemon from my tree)
  • 4 garlic cloves, 
  • 2 teaspoons coarse sea salt
  • 5-6 fresh thyme sprigs
  • 10-14 medium Yukon gold potatoes
  • about 2-4 tablespoons olive oil 


Make sure to take the chicken out of the refrigerator at least an hour before starting to roast it. This will ensure a more even cooking.

Preheat the oven to 350℉ (180℃).

Rub the chicken with some olive oil, and season it inside and out with salt. Cut the lemon into wedges. Place the chicken in a large roasting pan, and stuff the cavity with lemon and garlic. 

Rinse the potatoes, and cut them in half lengthwise. Dress the potatoes with olive oil, and season with salt. Place the potatoes cut side down around the chicken.

Roast the chicken for 75 minutes. Then raise the temperature to 425℉ (220℃), and continue roasting the chicken for another 30 minutes, until the thickest part of the chicken reaches 175℉ (80℃).

Serve the chicken with the roasted potatoes and a drizzle og the chicken/lemon juices from the roast.


Oven Roasted Chicken with Chickpeas

Dinner, Meats, PoultryTove Balle-PedersenComment
Oven Roasted Chicken with Chickpeas.

Oven Roasted Chicken with Chickpeas.

I love a one-pot dinner or in this case one-bakingpan dinner, well if you serve it with steamed rice, you need to make those too. The yogurt helps making the chicken juicy and making the skin nice and crispy. I did not add the chili or the jalapeño, but I think this dish need a spicier note.

This recipe is kinda like an Indian-style chicken dish, without the spiciness. If you like spicy food add some chili powder og a sliced fresh chili to the chickpea mixture. The recipe is a adapted from a New York Times recipe.

Serves 4.


  • 8-10 chicken thighs, bone-in and skin-on


  • ¾ cup (1¾ dl) greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoon salt 
  • ½ teaspoon fresh ground pepper

Chickpeas and cauliflower:

  • 1 cauliflower, in florets
  • ½ red onion, sliced
  • 2 cans of chickpeas (garbanzo beans)
  • 2 tablespoon olive oil
  • 1 teaspoon ground turmeric 
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder - optional
  • 1 tablespoon fennel seeds
  • salt & pepper

Lemony onions:

  • ½ red onion, sliced
  • 2 tablespoons lemon juice
  • salt 

Yoghurt sauce:

  • ¾ cup (1¾ dl) greek yogurt
  • 1 tablespoon lemon juice
  • ½ jalapeno, grated - only if you like spicy food
  • fresh mint, chopped
  • fresh coriander, chopped
  • salt to taste

Sprinkle with:

  • fresh mint, chopped
  • fresh coriander, chopped


In a ziplock bag mix the marinade and add chicken making sure to coat it evenly. Let the chicken marinate overnight in the refrigerator or at least 30 minutes at room temperature.

Preheat the oven to 400 ℉ (200℃).

Scrape the excess marinade off the chicken, and place the chicken parts on a parchment paper lined baking sheet. Bake the chicken for 15 minutes. Next time I might just roast the chicken for 10 minutes before adding the chickpeas, to make it a little crisper.

Mix olive oil, chickpeas, cauliflower florets, fennel seed, cumin, turmeric, chili, half the red onion slices, salt and pepper. Making sure to get the oil and seasoning all over the chick peas and cauliflower. Place chickpeas and cauliflower florets round the chicken on the baking sheet. Bake for another 25-35 minutes until the chicken is crisp and tender, tossing the chickpeas mixture occasionally. 

Meanwhile mix the ingredients for the lemony onions, and set aside. Make the yogurt sauce and refrigerate. 

When the chicken is ready, sprinkle the lemony onions, mint and cilantro. Serve with steamed rice and Yogurt sauce. 


Danish Breaded Pork Patties - Karbonader

Dinner, Meats, PorkTove Balle-Pedersen1 Comment
Danish Breaded Pork Patties - Karbonader

Danish Breaded Pork Patties - Karbonader

This dish is a walk down memory lane, an old school danish dish. In Denmark you would call this type of food Mormor mad (grandmother food). And for sure this is the type of food from yesteryear, but sometimes this kind of comfort food is soothing. A lot of traditional Danish dishes are only seasoned with salt and pepper, making the ingredients take center stage. Some might call it bland, and for sure it can be bland. This I would call filled with subtle flavors. A juicy pork patty with a nice crispy crust, here served with fingerling potatoes, cauliflower and another classic: peas and carrots in a white sauce.

Serves 4.



  • 1 pound (450 g) ground pork
  • ¼ pound (120 g) ground veal
  • 1 egg
  • bread crumbs
  • salt & pepper

White sauce with peas and carrots:

  • 25 g butter
  • 2½ tablespoons of all-purpose flour
  • 300 ml milk
  • 100-200 ml water from the peas and carrots
  • ⅛ teaspoon sugar
  • salt
  • 600 g peas and diced carrots (I used frozen peas and carrots)



Start by dividing the meat into 4, shaping them into circular thick patties.
Beat an egg in a shallow bowl. In another shallow bowl pour in the breadcrumbs, seasoning it with salt and pepper.
Dip the pork patties in the egg mixture, making sure to cover the entire patty in egg. Then roll the patty in the breadcrumbs, again making sure to cover the whole patty. Repeat with the last 3.

Heat a mixture of oil and butter on a frying pan. Fry the patties for about 5-8 minutes over medium heat until they are well done, flipping them carefully from time to time.. 

White sauce with peas and carrots:

Cook the peas and carrots for about 10 minutes, in light salted water. Reserve some of the water for the sauce. 

Melt the butter in a saucepan. Add the flour, mix with a whisk and warm through, making sure not to get any color on the mixture.

Add some vegetable water while whisking vigorously making a thick paste without any lumps. Add more water and milk until you have the desired consistency, you want it to be a bit on the thick side. Let the sauce boil a few minutes to get rid of the flour taste. Season the sauce with sugar and salt. Stir in the cooked peas and carrots.

Serve the Karbonader with boiled potato, boiled cauliflower and a whiter sauve with peas and carrots.



Spicy Thai Inspired Barley Salad

Dinner, Lunch, Meats, Pork, SaladTove Balle-PedersenComment
Spicy Thai Inspired Barley Salad

Spicy Thai Inspired Barley Salad

What's for dinner tonight? The daily pressure to come up with a tasty, healthy option. Even though I have a Food Blog, I DO get surprised, that we need to have dinner every night. And I do tend to grab to the 5-8 easiest and well-known dishes or even take-out. I know choking, right?

One of my Facebook friends posted a Thai Pork salad from NY Times, and this inspired me to create this dish. And WOW - we loved it. The different texture and flavors worked perfectly. This one is a keeper in my house.
If you're not big on spicy food, just add a small amount of chili, so you only tickle your tastebuds.


  • 1 pork tenderloin


  • 2 serrano chilies
  • handfull cilantro + stems
  • 5 scallions
  • 3 limes, zest & juice
  • 6 garlic cloves
  • 2-inch fresh ginger
  • 4-5 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 5 tablespoons soy sauce
  • 5 tablespoons grape seed oil
  • ½ teaspoon salt


  • ½ green cabbage, thinly sliced
  • 5 scallions, chopped
  • 1 serrano chili, julienned 
  • 3 carrots, in thin peels
  • 1-2 cups pearl barley grain, cooked and cooled
  • 1 handful cilantro, chopped
  • 10 mint leaves, chopped
  • a small handful roasted peanuts


Trim off the silver skin from the tenderloin and pat the trimmed tenderloin dry with paper towel. In a blender combine soy sauce, fish sauce, lime juice and zest, shallots, cilantro, half the sugar, garlic, ginger, chiles and salt. Purée until smooth. Save half of the mixture for the dressing, add the rest of the sugar to the dressing, and set aside. Marinate the pork in the rest of the mixture in an airtight container over night.  

Preheat the oven to 320 ℉ (160℃).

Sear the pork in a ovenproof skillet, and roast it in the oven until meat reaches an internal temperature of 150℉ (65℃), about 20-25 minutes. Let meat rest while you prepare the salad. 

In a large bowl, combine the salad ingredients, reserving the herbs and nuts.

Whisk the dressing and use just enough to dress the salad.  Let the salad sit for a few minutes for the flavors to blend, then right before serving, add herbs, nuts and maybe some more dressing.

Serve the salad with the sliced pork on top, sprinkle with some more nuts.




Lammerullepølse - Lamb spiced cold cut

Brunch, Lunch, Meats, LambTove Balle-PedersenComment
Lammerullepølse - Lamb spiced cold cut

Lammerullepølse - Lamb spiced cold cut

Rullepølse is a traditional cold cut made in the Scandinavian countries. In Denmark you normally make rullepølse from pork belly, but you can pretty much make it from the meat of your choice. 

When we had the big family lunches at my Godmothers house we always got a lamb version of Rullepølse. I really liked the delicate taste, so here is my take on the Lamb rullepølse. 

Makes 1 rullepølse.


  • 1 - 1½  kg (2-3 pound) lamb belly or boneless leg of lamb
  • 3-4 tablespoons coarse sea salt
  • ½ teaspoon sodium nitrite (food grade) optional*

Spice blend:

  • ½ onion, finely chopped
  • 1 garlic clove, minced
  • 1 large bunch of parsley, finely chopped
  • 3 teaspoons freshlycoarsely ground black pepper
  • 1 teaspoon dried rosemary
  • 2-3 packets (21 g) gelatine

Cooking broth:

  • water, to cover
  • 2-3 teaspoons salt
  • 10-15 whole peppercorns
  • 2 bay leaves


If you are using a leg of lamb, you need to cut the meat into a large rectangle about ⅕ inch (1 cm) thick.  

Cut off any large chunks of fat, but don't make it too lean. Trim the ends so they are straight.  Trim any really thick places if that side is too thick when you roll it up. Lay the lamb flat on a cutting board and sprinkle salt and sodium nitrite all over. Fold the meat up, and place it in a ziplock bag in the refrigerator for 24-36 hours. 

Rinse the meat, and pat it dry with paper towel. Lay the meat flat on a cutting board, and sprinkle it with ⅓ of the gelatin powder. Spread the chopped onion on top. Sprinkle a good amount of pepper and allspice blend on top, ending with the rest of the gelatin. 

Carefully roll or fold up the meat into a large sausage. Use cooking twine to tie the meat up all the way.

Bring water to a boil, and place the rullepølse in the water with salt, peppercorns and bay leaves. Cook the rullepølse for 1½-2 hours at a simmer. 

When cooked, place the rullepølse in a press. If you do not have a rullepølse press you can use two loaf pans and tie it up hard with more twine. Put the rullepølse in a large ziplock bag and into the refrigerator for at least 12 hours.

Remove the twine, and slice the rullepølse in thin slices, and serve it on rye bread or another good bread, as an open faced sandwich.


*Sodium nitrite makes the rullepølse keep the pinkish color