Tag Archives: our recipes

Recipe: Medaljer & Cremelinser

March 19, 2015 | Leave a comment

Danish ‘Medaljer’ and ‘CremeLinser’ cakes

Makes approx. 8-9 ‘Medaljer’ and 12 ‘Linser’

Equipment needed:

Piping nozzle for cream

Yorkshire pudding tray

Round cutters 6-7 cm and 5 cm.


200g cold butter, cubed

350g plain flour

125g icing sugar

1 egg

1 tsp vanilla (optional)



Make this ahead of starting:

1 sachet ‘Kagecreme’ crème patisserie (approx. 500ml crème patisserie) – get it HERE

How to: Mix the content of sachet with 500ml whole milk. Whisk for 30-40 seconds, then leave to set for 15 minutes.

You can also use homemade cold crème patisserie for this instead, but we cheated a bit – and this powder is really good quality and is bake-safe.


300ml whipping cream

4-5 tbsp strawberry or raspberry jam

6 strawberries

150g icing sugar

1 tsp cocoa

Edible decorations of choice



Make the dough:

In a mixer / food processor, add butter and flour and blitz a few times, then add the rest of the ingredients and mix until combined and smooth. Fold together and wrap in clingfilm and leave to rest in the fridge for 30 minutes.

Turn on oven to 180C.

Cut the dough in two pieces.

Medaljer – roll out and cut 18 round circles with the 7 cm cutter. Place on a lined baking tray and then bake 5-7 mins in the warm oven until slightly golden (taking care not to over bake).

Meanwhile, roll out the remaining dough for the Cremelinser. Use flour if it is a bit sticky.

Cut circles to line the base of the 12-hole Yorkshire pudding tray – the dough should go to the top line, neatly. Add a good heaped teaspoon of crème patisserie to each ‘Linser’. Roll the remaining dough out flat, then cut the smaller 5cm circles. Carefully top each Linser with the pastry circle and press down gently around the edges to close.

Bake in the oven for around 10 minutes or until done taking care not to allow the Liner to crack open and the custard to seep out (but if it does a bit, don’t worry, it will sink again when cold).

To assemble the Medaljer:

Make the strawberry whipped cream:

With a blender, blend 6-7 strawberries (or mash them very thoroughly with a fork). Whip the whipping cream with a tbsp. icing sugar, and add 3-4 tbs strawberry puree. Allow stiff peaks to form.

Lay out 9 baked circles on a tray. Add ½ tsp jam to the base of each circle, then a tsp of crème patisserie in the middle. Using a piping bag with a wide cream nozzle, pipe cream in a circle around the base of 9 of the baked circles. Keep cold.

Place the remaining 9 circles on the table. Mix the icing sugar and 1tsp cocoa powder with a few tbsp. hot water until you have a smooth icing – not too runny. If the icing gets too runny, add more icing sugar – you want the consistency so it will not spill over the edges.

Carefully add a dollop of icing to each circle and top with a few decorations. Carefully place the lids onto the ‘Medaljer’ and cream.

A perfect selection of real Danish cakes to serve with your afternoon coffee.

2015-03-19 15.49.14

2015-03-19 15.47.34


Recipe: Curried Cauliflower Salad

| Leave a comment

A delicious Curried Cauliflower Salad – super simple and tasty.

Our good friend Kobi Ruzicka came up with this a few years back. We didn’t put it on the menu for a while and then a few months ago, we found his notes and, well, it was a bit like discovering your favourite toy that you thought you’d lost.

This salad is so delicious. A perfect way to use this season trendy veg: The humble cauliflower.

Use whatever grain you like – at the café, we use boiled whole rye grain (we sell this in the café shop, so pop by). In the picture here, I used pearl barley. Cooked spelt works well, too.

Cooking grain for use in salad:

Rye grain need to be soaked overnight before use – then they take 20 minutes to cook al dente. If not pre-soaked, double cooking time. Pearl Barley takes about 35 minutes.

Recipe: Curried Cauliflower Salad
Recipe Type: Salad
Cuisine: Scandinavian
Author: Bronte Aurell
Prep time:
Cook time:
Total time:
Serves: 2-3
Serves 2-3
  • 100-150g grain (rye grain, pearl barley), cooked and cooled – see notes.
  • 1 medium head of cauliflower
  • 1 tsp mild curry powder
  • Glug of olive oil, salt, pepper
  • 1 bunch spring onion
  • ½ bunch flat leaf parsley (12-13g) roughly chopped
  • 75g feta cheese
  • A good handful of raisins
  • Additional season may be required: salt, pepper, vinegar, olive oil
  1. Wash and cut the cauliflower into bite size florets, toss with olive oil, salt, pepper and curry powder. Place on a baking tray and cook at 160C for about 10 minutes – the cauliflower should be more on the raw side than soft.
  2. Pick, wash and chop the parsley, place in a bowl.
  3. Remove the outer layer from the spring onions, rinse if needed, and finely slice these at a large angle. Add to bowl with parsley.
  4. With your fingers, lightly crumble the feta into the same bowl and aside.
  5. When cauliflower is cooked, remove from oven and allow to cool slightly. Add to bowl along with remaining ingredients. Stir, check seasoning and serve immediately.