Cinnamon Rolls

An awesome Danish recipe.

Leg of Lamb

For the perfect Sunday roast.

Honey and Cinnamon Cookies

Delicious cookies.

Orange and Ginger Chicken Thighs

A summery chicken recipe.



Strawberry Cheesecake

I started using this recipe while I was still in college because it was so simple and also because it was a big crowd pleaser. The original recipe included fresh cheese but I have never tried it that way. I've made so many changes to the recipe that I consider this my recipe for a no-bake cheesecake. You can use other kinds of jam. I know from experience that with mixed berry jam is just as good.


  • 400mL (1 2/3 cups) cream (35-38% fat)
  • 200g (7oz) Philadelphia cream cheese 
  • 2 tablespoons granulated sugar
  • 6 gelatin sheets
  • 200g (7oz) sweet butter biscuits (e.g. Marie biscuit)
  • 125g (1 stick) butter
  • 150g (5oz) strawberry jam
  • small strawberries for garnish


Start by melting the butter. 

While the butter melts, grind the biscuits into a fine powder.

Add the melted butter to the biscuits and mix.

Grease a cake pan with a removable bottom.

Use a spoon or your hands to form the base for the cheesecake with the biscuits.

Place the cake pan in the fridge for 15 minutes. Submerge the gelatin sheets in a bowl with cold water. They will turn soft after a few minutes. Remove the gelatin from the bowl and strain off the water as much as possible. 

Dissolve the gelatin with 2 tablespoons of hot water.

Beat the cream and half way through it add the sugar and the cheese.

Add the dissolved gelatin and mix.

Transfer the mixture to cake pan and place in the fridge for 2-3hours.

The jam that I used was too heavy, so I added about 3 tablespoons of water before spreading it over the cheesecake.

With a knife, carefully separate the cheesecake from the pan before unmolding it. Garnish with small strawberries and serve.

For a print friendly version visit this recipe at my Recipes page.

Roast Chicken

Today's recipe comes from Pantagruel and I've used it several times already. It turns out great every time and it's super simple to prepare. However, this was the first time that I used a free range chicken and the difference was astonishing - the meat was tastier and the sauce left in the pan was better as well. As a side note, although you start by covering the chicken with bacon, you remove it by the end of the roast. This will give you a crispier skin but the taste of the bacon will still be there. No regrets here.


  • 1 free range chicken (1,5kg/3.3pounds)
  • 50g (1/2 stick) butter
  • 8 strips of bacon
  • 1 big lemon
  • salt q.s.


Preheat your oven to 180ºC (360ºF). Rub the inside of the chicken with some salt and the juice of half the lemon (if you don't like to touch the chicken like me just throw it in there with the help of a tablespoon). Place the butter inside the chicken.

Rub the outside of the chicken with the juice from the other half of the lemon. If you care about how your chicken will look in the end, rub the chicken with a little bit of butter before covering it with the bacon stripes. Otherwise, later when removing the bacon, the skin of the chicken might come off as well. 

Roast for about an hour and remember to baste the chicken with the fat that is released in the roasting process. 

Remove the bacon and roast for another 30/40 minutes, or until it's cooked.

And carve the chicken. If you've never done this before you can check this video (that's how I learned).

And serve!

For a print friendly version visit this recipe at my Recipes page.

Cinnamon Rolls

The first time I visited Denmark, I tried their Cinnamon Rolls from some bakery and I have to say that I wasn't impressed. I also tried the store bought ones and although I liked them better, I got the feeling that I hadn't tried the real deal yet. So, when I saw that Aarstiderne had released their recipe on their Facebook page I couldn't resist giving it a try (Aarstiderne supplies organically produced fruit and vegetables door to door). And they turned out great! The dough was soft and the filling was delicious. I wouldn't change a thing in this recipe.


For the dough:
  • 200ml (1/2 + 1/3 cup) milk
  • 25g (0.9oz) baker's yeast
  • 1 tablespoon sugar
  • 175g (1 1/2 sticks) butter
  • 1 egg
  • 500-600g (4-5 cups) flour
For the filling:
  • 3 tablespoons cinnamon
  • 1 tablespoon cardamon
  • 250g (2 sticks) softened butter
  • 200g (1 cup) granulated sugar
For the garnish:
  • 2 tablespoons of hot water
  • 100g (1 cup) of icing sugar


For the dough
Start by melting the butter and let it cool down a bit. While the butter melts, heat the milk until it's just lukewarm. Dissolve the yeast in the warmed milk.

Transfer to a bowl and add the sugar, the egg and the melted butter (in that order). 

Add the flour and knead until the dough is soft and doesn't stick to your hands. 

Note: I made half the recipe and used 275g (2 + 1/3 cups) of flour. Just start with 500g (4 cups) and adjust from there. 
Cover the bowl with a kitchen towel and let the dough rise for about an hour. 

Sprinkle some flour on a clean surface and roll out the dough in a rectangle (1 1/2 cm or 0.6 in thick) with the help of a rolling pin.

For the filling
Mix all the ingredients.

Spread the filling over the dough. 

Make a roll with the dough starting from the broader side. 

Cut the rolls 2cm (0.8in) thick. 

Grease an oven dish and place the rolls in it leaving some space between them. Let the cinnamon rolls rise for 30 minutes. 

Preheat the oven to 200ºC (390ºF) and bake for 12-15 minutes or until they turn golden.

For the garnish
Remove the rolls from the oven after they're baked and, while they cool down for a bit, mix the sugar with the water.

Drizzle the rolls with the dissolved sugar.

At this point, the smell from the fresh baked pastries will be hard to resist. The cinnamon rolls can be consumed warm or at room temperature.

For a print friendly version visit this recipe at my Recipes page.

Milk Pizza Dough

I really wanted pizza the other day and since Pantagruel had a recipe for a milk pizza dough, it was the perfect opportunity to give it a try. And it was awesome. The crust was crispy and we picked a good mixture of toppings: mozzarella, feta cheese, olives, sweet pepper and onions. As for the sauce, I tried one from Pantagruel as well, but it was too sweet. I ended up using one from Jamie at Home.


For the sauce
  • 2 garlic cloves
  • 1 can of tomatoes (400g or 14oz)
  • olive oil, salt, pepper, basil q.s.
For the pizza dough (4 medium size pizzas)
  • 320g (2 2/3 cup) flour
  • 20g (0.7oz) baker's yeast
  • 1 1/2 dl (a little less than 2/3 cup) milk
  • water, salt q.s.


For the Sauce 
Heat a pan and chop the garlic. Add some olive oil and the garlic to the pan.

Add the basil leaves and fry for just a minute. Add the tomato.

Season with salt and pepper and cook for 2/3 minutes. Strain the sauce and add it back to the pan. Let simmer until it thickens.

For the Pizza Dough
Start by making a well with the flour in a clean surface. Heat the milk until it is just lukewarm. Dissolve the yeast in a little bit of lukewarm water. Season the milk with salt and place both the milk and the dissolved yeast in the center of the well. And make sure to make a bigger well than the one on the photo bellow, otherwise things might get out of control with yeast and milk spreading all over your counter...

Mix with the help of a fork until you can start kneading the dough with your hands. Knead until you have a fluffy and elastic dough. You may have to add more water if the dough is too stiff. Form a ball and place it on a bowl.

Let it rise for 2-3 hours with a damp kitchen towel on top of the bowl. 

Once it has risen, divide it in four equal parts. 

For each part, stretch the dough out with your hands until the it is 1/2cm high.  

Preheat your oven to 220ºC (420F). Spread some tomato sauce on your pizza and add your preferred toppings. I started by sprinkling some mozzarella on top of the tomato sauce and then added some olives, sliced onions, sweet peppers and feta cheese. Bake for 8-10 minutes or until the pizza crust is golden.

And serve.

For a print friendly version visit this recipe at my Recipes page.

Chocolate Salami

Chocolate Salami is another classic Portuguese recipe. I wouldn't say that it is historically old, but while growing up in Portugal you would find it most kids parties. You can also find it supermarkets and coffee shops, but nothing beats the homemade version. It requires no cooking and you can assemble everything in less than half an hour - or even faster if you have a food processor. This recipe is from Pantagruel. Make sure to use sweetened chocolate powder, because otherwise it will be too bitter.


  • 200g (7oz) sweetened cocoa powder
  • 200g (a little less than 1 cup) granulated sugar
  • 200g (7oz) sweet butter biscuits (Marie biscuit or Petit Beurre)
  • 125g (1 stick) butter
  • 4 eggs yolks 
  • butter q.s.


The recipe asked for Petit Beurre by Leibniz-Keks, but I couldn't find it her in Denmark. I used Marie biscuits instead.

Start by crushing the biscuits into small pieces with a food processor or just smash the biscuits inside a kitchen towel with the help of a rolling pin.

Melt the butter.

While the butter melts, mix the chocolate powder and the sugar in a bowl.

Add the melted butter, the biscuits and the egg yolks.

Mix well.

Lay out a piece of aluminum foil and place the mixture on top of it. Form a cylinder as best as you can.

Cover the chocolate salami with the aluminum foil and place it on the fridge for at least 2 hours.

And slice the salami in 2 cm (~1in) slices. 

For a print friendly version visit this recipe at my Recipes page.