Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Gluten free


DessertsTove Balle-PedersenComment


Super easy dessert, perfect for a summer night on the terrace.


  • 4 egg whites
  • 265 g sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice


  • Heavy whipping cream, whipped
  • berries (strawberries, raspberries, blueberries and blackberries)


Preheat oven to 300℉ (150℃). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the pavlova.

In the bowl for the stand mixer, beat egg whites until stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in cornstarch, vanilla extract and lemon juice.

Spoon the meringue inside the drawn circle on the parchment paper. Spread the meringue working from the center towards the edge. You want to make it look like a bowl.

Bake the pavlova for 1½ hour. Cool on a wire rack, before adding whipped cream and berries.



The Danish version:



  • 4 æggehvider
  • 265 g sukker
  • 2 tsk maizena
  • 1 tsk vanilla ekstract
  • 1 tsk citronsaft


  • piskefløde, pisket til skum
  • bær (blåbær, hindbær, jordbær og brombær)


Opvarm ovnen til 150℃. Kom bagepapir på en bageplade. Tegn en 22-24cm cirkel på bagepapiret, og vend bagepapiret , så du ikke får blyant på din fuglerede. 

Pisk hviderne stive, og tilsæt sukkeret et par spsk ad gangen, mens der stadig rørers. Du skal ende op med en tyk blank marengs. Forsigtig fold maizena, vanille og citronsaft i marengsen.

Hæld marengsen ud midt i cirklen og spred den ud mod kanten fra midten af. Så du ender op med en lille skål i marengs.

Bag fuglereden i 1½, og lad den køle helt af på en rist. 

Pisk fløden, og fordel den og bær på fuglereden og server den straks.




Pistachio crusted Halibut.

Dinner, Fish & seafoodTove Balle-Pedersen1 Comment
Pistachio crusted Halibut

Pistachio crusted Halibut

I have been looking for ways to have more fish on the menu. Most times we end out having salmon. I really wanted to have more white fish. 

In Denmark you normally have halibut smoked for lunch on an open faced sandwich. So the fresh halibut was new to me, but it’s so meaty and the color so bright white. 

Putting halibut together with pistachios and lemon zest is a winning combination.

Serves 4 people


  • 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
  • 1 cup whole milk
  • 2/3 cup shelled pistachios
  • 2 tablespoon parmesan,  grated
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, the zest of
  • Directions: 

    Put fish in a ziplock bag, pour milk over it, and chill for 30 minutes.

    Meanwhile, chop the pistachios finely and mix it with lemon zest, parmesan and oil in a bowl.

    Heat the oven to 425°F

    Remove fish from milk, letting excess drip off. Transfer to a baking sheet lined with parchment paper and sprinkle all over with salt and pepper, top up with pistachio mixture to form a thick coating on the halibut.

    Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness. Serve immediately.

    Serve with roasted potatoes and a spicy sour cream sauce. 


    Old-fashioned Danish Apple Cake with a twist.

    CakeTove Balle-PedersenComment
    Old-Fashioned Danish Apple cake.

    Old-Fashioned Danish Apple cake.

    This is not a pie, its a no-bake cake.

    This is the kind of cake or dessert, you’ll get at your grandmother after a heavy dinner with potatoes and gravy. Or you’ll get it at afternoon coffee, just a couple of hours before dinner.

    Normally it’s made with applesauce and caramelized breadcrumbs and whipped cream on top. 

    In my family, my dad wanted the “cake” to sit a while before serving, but I loved the heat and crispyness of the caramelizating. My poor mom couldn’t please us both.

    I had this cake made with with French praline, at my friends house. The cake get the crunch and texture I longed for in my moms soaky cake. I have to accredit the danish Pastry Chef Mette Blomsterberg for this lovely cake.

    Serves 5-6 people. 


    Apple Sauce:

    • 6-8 apples (Pink Lady)
    • 100 g sugar (depending on how sweet you want the Apple Sauce)
    • 1 teaspoon vanilla paste
    • 1 dl water

    French Praline:

    • 50 g sugar
    • 100 g almonds/hazelnuts 


    • heavy whipping cream


    Apple Sauce:

    Peel and core the apples and cut them in small pieces. Cook the apples with the sugar, water and vanilla paste, until they are very soft. Cool the Apple sauce in the refrigerator.


    Using Almonds you have to blanch them. Boil the almonds for a minute or two. Strain the almonds and rinse with cold water. Rub the skin of the almonds and the are ready for use.

    Using Hazelnuts: roast the nuts in the oven for about 10 minutes at 400°F (200°C). Cool the nuts. Rub the nuts in your hand or with a clean towel to release the skin from the nuts.

    Melt the sugar in a sauté pan until it's golden brown. Add the nuts to the melted sugar and roast them for a few minutes.

    Hazelnut Praline.

    Hazelnut Praline.

    Pour the caramel into some parchment paper and let it cool. Try not to taste it - it's sooooo goooood. 

    Blend the cold and roughly chopped caramel/praline in a food processor, or chop it really fine by hand. 

    Whip the heavy whipping cream (do not ad any sugar)


    Layer the apple sauce and the praline in small martini glass. Put in several layers. Put whipped cream on top.