David Luise Elsa

Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon there!!!). But we got tired of waiting and felt like making a little food contribution on V-day so we cooked a red soup with cute and tasty toppings on

You are trying to eat a little healthier after all that sweet December craziness and perhaps put chips and candy on hold for a while, but you still want something good to snack on in front of a movie this weekend? Fresh fruit, nuts, carrot sticks, dark chocolate, nut butter truffles and a little peanut butter cinnamon dip. We do like the mix of truffles, crunchy carrots, crispy apple, nuts, dark chocolate (super delicious to dip in the nut butter) and a citrus fruit. 3 carrots, peeled and cut into sticks 2 apples, sliced 2 kiwi fruits, halved a handful nuts and raisins of choice a handful physalis/inca berries 80 g / 3 oz dark chocolate, broken into large bits Nut butter balls (see recipe above) Make the peanut butter dip by stirring together peanut butter, a splash of water and cinnamon.

This is a  our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas. It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Let cool in the pan for 15 minutes, then flip onto a wire cooling rack, carefully lift the bundt pan off and let cool completely.

A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). Filling – 100 g / ½ cup uncooked red rice (see note) – 100 g / ½ cup uncooked puy lentils – 500 ml / 2 cups water – ½ tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. Give the sheet a toss, then crank up the heat to 225°C / 450°F and bake for 20 minutes more or until golden and slightly charred.