So what’s with all the travel posts from Denmark you may think?
I have recently been to Denamrk a few times to check on our holiday house down there. We will likely be going to Legoland every single year in the foreseeable future. Or at least there is a risk of that happening, but we will see. With two boys aged 2 and 4 years old, and a Lego loving uncle (even if he is slightly older …. almost 30 🙂 ) there will be Lego overload for years to come, especially for mum.
I have to admit, we don’t always feel like eating the same dinner as the boys. If they get to choose, they will have fish finger, nuggets, pasta or pizza, all of which can be made into fairly tasty and healthy dinners with some tweaks, but we tend to postpone dinner until the boys are sleeping at least a couple of days a week. That means we need to find dinners that are not too heavy or time consuming to make as it is not healthy or pleasant to go to bed feeling completely stuffed. A type of salad with some protein is a great late dinner and this one is with couscous. Continue reading
I not very good at sticking to traditional recipes. Most of the time, when I get an idea for something to make, I tend to be missing an ingredient or two, but rather than popping to the shop for the missing parts, I tend to use something else from the fridge or pantry. With dishes like a Spanish omelette, this is not an issue at all as it is the kind of dish you can alternate depending on the content of the fridge or what you are serving it with. Continue reading
Visiting Denmark, there are so many of the typical tourist attractions you tend to visit. And don’t get me wrong, we have been past a few of them too! But there are so many small and less known places to see and visit too. During our trip, I looked for places that could be interesting to both adults and the kids. I then quite randomly stumbled across an ad for Hopballe Mølle and we decided to give it a try for breakfast. They serve breakfast on the weekends between 09.00 and 11.45, brunch between 12.15 and 15.00 and then coffee and cake from 14.30 to 17.00. Continue reading
Last year, we had a last yield of ripened paprika’s (capsicum’s), leaving us with more than we could easily use. Ralph quickly decided that instead of having the last paprika’s go to waste, he’d at least try to make paprika powder. This is a test of patience really, but after some web searching and thinking about the approach, they ended up in the oven at very low temperature (50-70 degrees Celsius) for several days. We turned the oven off over night of course, so the procedure was a little on/off over the course of a weekend. In the end, they were quite and were then put aside to dry further naturally.