Taste the World

Hazelnuts cake

The best way to avoid the Christmas shopping frenzy is to be at home baking our hazelnuts cake with your children … and do not forget to play nice Christmas songs in the background!

When the cake is out of the oven, bring out all the Christmas decorations you have at home, and let your children adorn the cake as best as they can. Enjoy every single moment with your loved ones!


Would you like to try this cake?? the recipe here

Oriental vibes in Copenhagen

Toqa Kamel was one of the first Copenhagen hosts to join TastePlease, and her oriental cuisine has left more than a few guests with a full stomach and a smile on their face! Naturally, we were curious to learn what motivated her to get started, so we decided to ask.

What inspired you to start hosting dinners?

“As a newcomer in Denmark, I was searching for a way to get to know people better. Something more social to help me learn about their culture, traditions, lifestyle... What they’re actually talking about in their daily life. I tried joining different communities before, but there was always one main purpose that wasn’t socializing or making friends.”

Which meals do you most enjoy to cook?

“I am usually cooking oriental meals, for various reasons. As I come from the Middle East, it’s my favorite kind of food – the different types of vegetables, meat, and herbs that are used in it. Also, there are no typical oriental dishes in Denmark. I can’t say I have any signature dishes, though. I am not an expert, I am just making food with love and passion.”

What is the best dinner you hosted so far?

“If I have to choose a favourite dinner, it has to be the one where I served fried aubergine with rice and oriental salad.”

Who would be your perfect guest?

“My perfect guest is the outgoing one, who is coming to experience the idea and to know people – talking about different life topics, feeling at home, and giving feedback on the food, service, and experience.”

Do you have any advice for people who are considering to host?

“Do it, don’t hesitate! it is okay to be imperfect, it is not a restaurant. Once you go through with it, you will improve event by event – and remember that you are not making an event, you are making new friends, sharing food.”

One last thing, as an expat, which foods do you miss the most from your home country?

“The kind of food that I miss? Of course, fresh mediterranean fish!”

Saffron Buns for St. Lucy's Day (Lussekatter)

Saffron Buns for St. Lucy's Day. Sweet, spicy and taste just like Christmas!




1 liter milk
300 gr butter
300 gr powdered sugar
1 gr saffron or 1/2 tsp turmeric, see notes *
100 gr yeast preferably fresh
1,5 kg flour 3,3 lb
2 tsp cardamom
1 tsp salt
1 egg for brushing
Raisins for decorating



  1. In a medium sauce pan, give milk, butter and powdered sugar a boil. Remove from heat and stir in the saffron. Let it cool to body temperature.
  2. When it is lukewarm (body temperature), stir in the yeast. In a large bowl, mix flour, salt and cardamom. Knead the dough until it's smooth and lets go of the bowl (see pictures in Sweet Buns recipe). Place a towel over the bowl and let it rest on a warm place until it doubles in size. Approximately 1 hour. Not everyone does this step, but I think they're crazy if they don't.
  3. When it is lukewarm (body temperature), stir in the yeast. In a large bowl, mix flour, salt and cardamom. Knead the dough until it's smooth and lets go of the bowl (see pictures in Sweet Buns recipe). Place a towel over the bowl and let it rest on a warm place until it doubles in size. Approximately 1 hour.
  4. Take the dough onto a floured surface and cut them into equal sizes, approximately golf ball+ size. Shape them into reverse S-shape and tuck them together. Place them on a prepared baking tray with parchment paper. Let them rest and rise on a warm place for another 45-60 minutes.
  5. Decorate with two raisins, one in each center, brush the saffron buns with whisked egg. Bake in the middle of the oven at 210C (410F) for 10-12 minutes. Watch closely as the temperature is high. The buns will get a golden color, and if you knock on the backside of a bun and the sound is hollow, they are done! Cool on a cooling rack.
  6. Serve as is, or slice up and spread butter on each side! You could also use Norwegian brown cheese.


More recipes on Ginger with Spice.



Dutch Pancakes

Dutch Pancakes

Come taste some Dutch pancakes and meet new people.

The money that is left after buying the ingrediants will go to an actionresearch project in Malmö which aims to help asylum seekers in Sweden to overcome the bureacratic obsticles when trying to enter the labourmarket. 

Making local friends around the table

Social dining can turn your meal into an adventure. It can also be something as simple as a new way to network. As a team, we’ve all met some great people at previous events and the social aspect continues to be one of our main reasons for hosting dinners and get-togethers.

You may have heard of our team dinner nights for a bigger crowd, but we actually started out organising small and more intimate events in our own homes. Of course, it was a bit intimidating at first, inviting someone new in, but we always ended up having a great evening. Unlike the bigger events, small scale dinners let’s you talk to all the guests and get to know them, so our social dinners quite often marked the beginning of new friendships.

Take our team member Egle as an example. This summer, she decided to share her homeland’s cuisine with other Copenhageners. Although almost all the guests shared her Lithuanian roots, she didn’t know them beforehand, so her excitement was mixed with a bit of nerves when she opened the door. However, she told the rest of the team that it didn’t take long before she was as relaxed as at any other dinner party – simply because everyone was there for the same reason, they all wanted to make it a great evening.

At the end of the day, social dining can be anything from small intimate dinners to large scale events, it’s all about finding the kind that suits you the best. Sharing the flavours of your home country, your favorite comfort food or going all out with creative new dishes. Regardless of how you do it, our advice is clear – do it! It is more rewarding than you can imagine.

So what are you waiting for? Register as a host today and start creating your own events – and remember that you’re never alone, the team is here to share our experiences and support you any way we can!

An Elfy Brunch Munch, A Very British Christmas, Act 2

An Elfy Brunch Munch, A Very British Christmas, Act 2

After the incredible and deliciously fun Act 1 on the 9/12 Chef Noël Roche and the team will be hosting and cooking Act 2, An Elfy Brunch Munch in the open plan space, to not only entertain you, but you will see Chef Noël cooking and creating the plates, which adds an extra dimension to the event

The apartments huge balcony offers a ‘to die for’ view of the Acropolis, which will come into its own when we create further events on those long summer Athenian evenings that we all love so much. Although the event is non-smoking, the balcony is available as a place to smoke, should you wish.

After creating, consulting on and implementing many brunch menus, both here in Athens and in the UK, Chef Noël has chosen his classic brunch favourites, full of flavour and satisfaction, the team are creating everything with their own hands. No corners cut, no compromises made, just a full on authentic and sensory burst that will leave you satisfied but wanting more.....

The mulled Mavrodaphne wine returns after its debut in Act 1, accompanied by a Bloody or Virgin Mary, if you want to bring your own wine then please do. Your choice of coffee will always be available.......Maybe the Chef will have a nice white wine to share too....



Mini Sorghum Ginger Cookies {Adorable Chewy Gingersnaps}

Recipe originally published on ofbatteranddough.com

These tasty little Sorghum Gingersnaps are thin and chewy, bursting with Christmas spices, and positively addicting.


9½ tbsp (4½ oz) butter, at room temperature
1 cup dark brown sugar
1 large egg
1 tsp pure vanilla extract
3 tbsp sorghum syrup
1½ cups unbleached all-purpose flour
¾ tsp baking soda
¾ tsp baking powder
¾ tsp salt
1½ tsp grated fresh ginger
2 tsp ground ginger
¾ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp finely ground black pepper
1 cup turbinado or sanding sugar
4 tsp ground cinnamon


  1. Add the butter and brown sugar to the bowl of a standing mixer and beat on high speed for 3-4 minutes, until the mixture is lightened in color and fluffy in texture.
  2. Add the egg, vanilla, and sorghum syrup and beat for 20-30 seconds until combined.
  3. In a separate bowl, add the remaining cookie dough ingredients and mix on low speed just until combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
  4. Preheat the oven to 350 degrees and cover a couple of baking sheets with parchment paper. Combine the turbinado or sanding sugar and cinnamon in a small bowl.
  5. Remove the dough from the refrigerator and begin to form it into small balls of dough, roughly the size of a marble. Roll each ball of dough in the cinnamon sugar and place on a lined baking sheet, leaving about 1 inch in between each ball. You should be able to fit about 25 balls of dough on each cookie sheet.
  6. Bake the cookies, one sheet at a time in the center of a preheated oven, for about 10 minutes, until the cookies are puffed and slightly cracked, and the dough looks set. When you remove the cookies from the oven they will deflate, creating thin, chewy cookies. Allow to cool on a wire rack before storing in an air tight container for up to 1 week.

*Note: keep any dough you are not working with in the refrigerator until ready to use. These cookies will freeze for up to 3 months.

Find more recipes like this at ofbatteranddough.com

Pasta with Black Cabbage Pesto



The black cabbage is a vegetable rich of antioxidants and anti-inflammatories. Therefore, this weekly recipe is not only quick but also healthy.

We are aware that black cabbage is not a common vegetable, especially out of Italy, but we’ve been lucky to find it at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup).

If you are looking for some fresh products, imported from Italy, go visit the Mercatino delle verdure. We are sure you’ll find something to give an Italian twist to your table!


Find the recipe here: black cabbage spaghetti

Coccodrillo Bread

Coccodrillo (Crocodile) Bread is a type of Italian ciabatta bread that comes from a wet dough made with semolina durum flour. This is a difficult bread as the dough is wet making it hard to handlej and a long rise. However, this bread is worth the challenges because it is incredible! The bread has a great crust and is packed full of flavor coming from a small number of ingredients.

See how to make Coccodrillo Bread at https://youtu.be/pwKh9ZsBqPY

Mini Chai Latte Cupcakes

These adorable little two-bite, mini cupcakes are richly flavored with vanilla and chai, and frosted with Chai Latte Italian Meringue Buttercream.

Recipe originally published at ofbatteranddough.com

Mini-Chai Latte Cupcakes

1½ cups unbleached all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
¼ tsp baking soda
1 tsp salt
4-5 oz powdered chai tea latte drink mix (I used four 1.1 oz packets of Oregon Chai Tea Latte Original)
4 tbsp butter, melted
2 tbsp vegetable oil
1 cup granulated sugar
2 large eggs, lightly beaten
1 cup buttermilk (preferably full-fat, but low-fat will work too)
2 tsp pure vanilla extract
1 recipe Italian Meringue Buttercream - follow instructions right above the recipe for Chai Latte flavor
Optional: white chocolate chips and nutmeg for decorating


  1. Preheat oven to 375 degrees. Lightly spray a mini-muffin pan with non-stick baking spray and line with paper liners.
  2. Add the flour, cornstarch, baking powder, baking soda, salt, and powdered chai mix to a bowl and stir with a wire whisk to combine.
  3. In a separate bowl, add the melted butter, oil, and sugar and whisk to combine. Whisk in the eggs.
  4. Combine the buttermilk and vanilla in a measuring cup and add in two additions, alternating with three additions of the flour: flour, buttermilk, flour, buttermilk, flour. After each addition, whisk just long enough to combine the ingredients.
  5. Fill muffin cups about ¾ full with batter. The batter should come nearly to the top of the paper liners. Bake for 13-15 minutes, until a toothpick inserted in one of the cupcakes comes out without any liquid batter on it.
  6. Let the cupcakes cool in the pan for about 1 minute, then dump out onto a wire rack and allow to cool completely before frosting.
  7. Frost cupcakes with a swirl of Chai Latte Italian Meringue Buttercream. If desired, top each with one white chocolate chip and a light dusting of nutmeg.

Find more great recipes at ofbatteranddough.com