Recipe: lightly grilled fillet of beef with Dijon crème at Spiseliv.dk

Our head chef, Jimmi Bengtsson, experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish for the food festival, Copenhagen Cooking  – and the regulars had a new favourite. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.

Our head chef, Jimmi Bengtsson, experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish for the food festival, Copenhagen Cooking – and the regulars had a new favourite. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.

”Restaurant Kronborg twisted the traditional Danish open-faced sandwiches for the food festival, Copenhagen Cooking 2013 – Winter Edition. Chef Jimmi Bengtsson experimented with beef fillet, Dijon mustard, cherry tomatoes and fresh horseradish – and the regulars had a new favourite,” writes culinary website, Spiseliv.dk

You will find Jimmi’s recipe for lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish at Spiseliv.dk (in Danish) or below (in English).

More lightly grilled fillet of beef with Dijon crème
You can be as lucky as to find the lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish for lunch on the blackboard at Restaurant Kronborg.
Beer Ambassador, Kasper Larsen, from artisan brewery Nørrebro Bryghus recommends that you enjoy a Bombay Pale Ale with the lightly grilled fillet of beef.

Recipe for lightly grilled fillet of beef with Dijon crème, baked cherry tomatoes and fresh horseradish   Continue reading →

Recipe: Honeyglazed Apple and Pork at Spiseliv.dk

Our head chef, Jimmi Bengtsson, twisted the traditional Danish dish, pan-fried apple and pork, for the food festival, Copenhagen Cooking, and created the delicious honeyglazed pork with sweet and sour apples. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.

Our head chef, Jimmi Bengtsson, twisted the traditional Danish dish, pan-fried apple and pork, for the food festival, Copenhagen Cooking, and created the delicious honeyglazed pork with sweet and sour apples. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.

”Restaurant Kronborg twisted the traditional Danish open-faced sandwiches for the food festival, Copenhagen Cooking 2013 – Winter Edition. Chef Jimmi Bengtsson experimented with the popular, traditional dish, pan-fried apple and pork – and the classic dish was reborn with a twist,” writes culinary website, Spiseliv.dk.
You will find Jimmi’s recipe for honey-glazed pork with pan-fried sweet and sour apples and lingonberries at Spiseliv.dk (in Danish) or below (in English).

More honey-glazed apple and pork
You can be as lucky as to find the honey-glazed apple and pork for lunch on the blackboard at Restaurant Kronborg.
Beer ambassador, Kasper Larsen, from artisan brewery Nørrebro Bryghus recommends that you enjoy a King’s County Brown for the honey-glazed apple and pork.

Recipe for honey-glazed pork with sweet and sour apples and lingonberries   Continue reading →

Recipe: Pan-fried Herring in its Own Pickle at Foodie Website, Spiseliv.dk

Our Head Chef, Jimmi Bengtsson, has updated his grandmother’s recipe for the classic Danish lunch dish, pan-fried herring in its own pickle, with fresh herbs, ensuring quite a refined flavour. You will find Jimmi’s recipe at the foodie-website Spiseliv.dk (in Danish) – or below (in English).

Our Head Chef, Jimmi Bengtsson, has updated his grandmother’s recipe for the classic Danish lunch dish, pan-fried herring in its own pickle, with fresh herbs, ensuring quite a refined flavour. You will find Jimmi’s recipe at the foodie website Spiseliv.dk (in Danish) – or below (in English).

“’I thought my pan-fried herring was the best in Denmark – until I tasted yours,” exclaimed a guest spontaneously, when he tasted the juicy pan-fried herring in its own pickle at Restaurant Kronborg. Head Chef, Jimmi Bengtsson, has updated his grandmother’s recipe for the classic Danish lunch dish with fresh herbs, ensuring quite a refined flavour,” writes foodie-website Spiseliv.dk.

Find Jimmi’s recipe for pan-fried herring in its own pickle at Spiseliv.dk
(sorry, in Danish only) or below (in English).

More Pan-fried Herring in its Own Pickle
Or enjoy an open-faced sandwich with Kronborg’s pan-fried herring in its own
pickle
at Restaurant Kronborg.
And let the juicy herring ’swim’ in a glass of Jacobsen Saaz Blonde.   Continue reading →

Recipe: Brantevik Herring at Foodie Website, Spiseliv.dk

The aromatic Brantevik herrings have quickly become a favourite among our regulars. Head Chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne. You will find Jimmi's recipe at the foodie-website Spiseliv.dk – or below.

The aromatic Brantevik herrings have quickly become a favourite among our regulars. Head Chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne. You will find Jimmi's recipe at the foodie-website Spiseliv.dk – or below.

“The aromatic Brantevik herrings have quickly become a favourite among the regulars at Restaurant Kronborg. Head chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne,” writes foodie-website Spiseliv.dk.

Find Jimmi’s recipe at Spiseliv.dk (sorry, in Danish only) or below (in English).

More Brantevik Herring
Or enjoy an open-faced sandwich with Branteviksild at Restaurant Kronborg.
The Brantevik herring tastes even better when it ’swims’ in Jacobsen Saaz Blonde.

Read the Recipe for Brantevik Herring   Continue reading →