Petit Gilleleje - lunch in the fishing village.

These food shoots and pitures from the fisher village Gilleleje, north of Seeland, Denmark was
published yesterday in the new version of the Danish magazine Isabellas

Inge Bøggild, that runs the shop Petit Gilleleje, and her daughter Camilla Bøggild made the fantastic
lunch, with fresh fish from the harbour, salad, rosehip and apple chutney and homemade bread.
Camilla made the various sweets, the fresh strawberries glazed in sugar and the fantastic purple merinque served with passionfruit and chocolate creme and blueberries.

Find the recipe for the glazed strawberries at Clemmensen-brok.com

Best regards and a very fantastic summer to all of you.

Tina Brok

Danish Smørrebrød with a Canadian touch.

These pictures have just been published in the Canadian magazine Châtelaine

I have such a nice story to tell here. I have got myself a great new friend on the other side of the world - a Pinterest friend. Early last summer I was contacted by a guy from Pinterest - we had for some time been repinning each others pictures on our boards on Pinterest. So I got very surprised and very glad when he send me an e-mail. He is from Montreal and was going to spent his summer in Copenhagen - my city.

 

Blake Mackay, my new friend is a very talented food stylist and recipe designer, and works for a Canadian television channel and for various magazines. He asked if we should meet up in Copenhagen and do a food shoot together, some Nordic food with his Canadian touch.We went to my friends countryside house and had a very creative and fantastic day together.

 

Blake cooked and styled Danish Smørrebrød with his Canadien touch. In case you shouldnt know, Smørrebrød is an open sandwich. Slices of ryebread, buttered and here topped with smoked Macrel and eggs, lever pate with bacon and marinated beetroots, chopped fried beef with gurkins and egg york. We served it all with a classic green salad - grandmother salad, and for the sweet tooth we made a even more classic fruit dessert. Here are the Danish names:

 

- Ristet røget Makrel med æggestand og purløg.

- Pariser Bøf med syltede agurker, peberrod og rå æggeblomme

- Leverpostej med bacon, syltede rødbeder og rødkål

- Grøn salat med mormor dressing

- Rødgrød med fløde 

 

For the love of new friends.

 

Best regards

Tina Brok