Pumpkin snack balls with dark chocolate

A Danish classic with a twist (w. video)

dsc_9775dsc_9780Sponsored. This post is made in collaboration with Tulip.

Good morning lovelies, do you remember that I went on my first ever video shoot a while back? Well guess what – the video is finally here! I have been so excited to see the result and I cannot wait to share it with you guys. As I have shared before I was so nervous to go on the shoot, but we ended up having such a nice day. It didn’t feel as nerve-wracking as I thought having the cameras around and it was so nice to finally meet some more of my fellow bloggers. We were 8 bloggers in the kitchen + a chef and the crew of course, it was so much fun seeing everyones creations and getting to bond a little.

We had been invited there by Tulip to make our very own creations with their brand new premium products that have been added to their growing line of delicatessens liver pates – haha and yes to you non-danes it might sound a bit odd, but it is pretty much the unofficial national dish of Denmark. Liver pate on rye bread is one of the most popular things to have for lunch here, it is an old classic that is not going anywhere anytime soon. In the video you can see the chef show different ways to serve the new pates (Delikatessens Krydderpostej, Delikatessens Bacon postej & Delikatessens Lun og lækker) + you can see us bloggers in action in the kitchen. The video is quite short and it is mostly focused on the food, so you are not going to see much of me in there, but you will be able to catch some glimpses here and there ;)

Each of us bloggers were assigned a product + a theme and then we were challenged to create a dish based on these things, but with our own personal twist. I was assigned ‘Delikatessens Lun og lækker’, which is served warm and is a classic on the Danish lunch tables and a stable when my family get together for big family lunches and holidays. I absolutely loved how they have paid attention to the details and not only ensured a great taste and quality, but also have improved the functionality of the product. Instead of having to add the pate to an ovenproof dish like usual, then you can actually just pop it in the oven or microwave in the packaging you buy it in – it does not get much easier than that! You can find my interpretation of the Danish classic below, as you can probably guess I made it with a modern, colorful and slightly healthier twist.

dsc_9688 dsc_9676 dsc_9656dsc_9698

As is mentioned above I was assigned ‘Delikatessens Lun og lækker’, which is served warm and this kind of pate is a classic on the Danish lunch table. I wanted to reinterpret it a bit and give the classic dish a fresh, modern and healthier twist, but without compromising what it is all about. You can see my colorful result below, I am so happy with how it turned out, it is both so delicious and so pretty with all the colors!

To make this delicious open faced sandwich I simply grabbed some freshly baked rye bread and topped it with a little bit of salad, a generous scoop of the Tulip ‘Lun og lækker’ pate that I had warmed in the oven, a slice of crispy prosciutto (I cooked it on a pan as a flavorful and healthier alternative to bacon), very thin slices of golden + candy beet (I used a mandolin iron to slice the beets and then dropped them into ice-cold water to crisp them up, thank’s to the chef for the tip!), a little bit of homemade pickled red onion (recipe below) and then I topped it off with a pinch of green garnish, so delicious!

dsc_9801 dsc_9733
Pickled red onion – 2 jars:
1/2 -1 kilo red onions
4 1/2 deciliter vinegar
4 1/2 deciliter sugar
1 teaspoon sea salt
1/2 teaspoon black peppercorns

Simply peel the onions and cut them into your preferred shape and size, I cut the onions in half and sliced them thinly. Pour the peeled and chopped onions into scolded sterilized jars and set them aside. Add the  vinegar, sugar, salt and pepper to a pot and bring it to a boil, when it is boiling carefully take it off the heat and pour it onto the chopped onion in the jars. Put on the lids and let them rest for at least a day before serving, enjoy!

dsc_9788 dsc_9730

Comment

There are no comments yet.

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

 

Next post

Pumpkin snack balls with dark chocolate