Besides being a keen vegetable eater, I surely love my meat – especially the raw kind. That’s why I, and two of my favorite girls, have formed the Tartar Club. The manifest is simple: Three girls, rye fritters, pickled cucumbers (and a lot of them!), egg yolks, horseradish and red wine (and a lot of it!). I recently became the …

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Photo 05-01-14 18.12.00

The clever ones say that Scandinavian people wouldn’t be here today if it wasn’t for cabbage. That, and the fact that it’s sooo cheap is why I eat a lot of cabbage. Oh, and it tastes amazing too no matter how you cook it – almost. My favorite is spring cabbage, the one that’s pointy and light green. Since Christmas …

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Photo 05-01-14 18.35.07 (1)

Usually, I never buy clean cuts of meat because I’m afraid to over-cook it and make it chewy – but recently I discovered the secret of slow roasting and BOOM, I got a foolproof way to never mess up steaks or roasts ever again. All you need to do is make sure the meat has room temperature, set the oven …

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I have three food clubs and their all equally good in their own way. However, right now I want to tell you about the Gourmet Club. We are three couples (please don’t judge me for being a couples dinner person) and we all love good food and wine. Last Friday was the fifth time we had the club and it …

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