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Sourdough toast with sun-dried tomato spread is an absolute delight. Creamy with rich flavours of tomato topped with peppery watercress salad and toasted sunflower seeds. A great brunch dish as well as a light lunch or starter. This recipe makes two large toasts, perfect for a light lunch or a breakfast for two people. You can make your own sun-dried tomato spread or just use premade and store-bought for simplicity. For the Sun-dried Tomato Spread you need: 6 sun-dried tomatoes in oil ½ a clove of garlic, minced A good pinch of sweet paprika powder Salt and black pepper after taste 6-8 tablespoons of neutral-flavoured cream cheese, regular or vegan How you make the sun-dried tomato spread: Drain most of the oil from the sun-dried tomatoes and add them to a mixer or food processor. Add a pinch of salt, black pepper, sweet paprika powder and garlic to the mixer. Pulse or mix until smooth. Add the cream cheese, a bit at a time and mix to combine. You should end up with a soft and spreadable past, but not runny. For the toast and toppings, you need: 2 large slices of sourdough toast 6 slices of radish 6 slices of cucumber 2 teaspoons of toasted sunflower seeds Flaky sea salt to taste This is how you make the toast: Lightly toast the sourdough slices. Add a good layer of sun-dried tomato spread to both of the toasts. Add a handful of watercress, three slices of cucumber and radish to each toast. Top with toasted sunflower seeds and flaky sea salt. Enjoy straight away as a light lunch, brunch, breakfast or starter. You can keep the sun-dried tomato spread in the refrigerator for up to a week.

Creamy vegan puff pastry squares are proper mingling snacks and the perfect finger food. Great for all celebrations and parties. A luxurious tasty snack with a creamy filling in a bite-size puff pastry cup. Easy to make and perfect with a glass of Champagne or sparkling wine. Impress your guest with this luxurious Champagne snack at your next party, celebration or brunch. You need: 1 roll of premade puff pastry 1/2 finely chopped red onion 200 ml of vegan natural flavoured full-fat sour cream 200 grams of vegan natural flavoured cream cheese 4 tablespoons of finely chopped dill 150 ml of finely chopped chives 1 1/2 teaspoons of lemon juice Salt and white pepper The zest of one lemon Chives for garnish How you make them: Roll out the puff pastry and cut out small squares and place them on baking paper. Bake the pastry in the middle of the oven. Follow the instructions on the puff pastry packet. Let the puff pastry squares cool completely on a cooling rack. Add the vegan sour cream and cream cheese to a bowl and whisk until stiff peaks. Finely chop dill, onion and 2/3 of the chives and add to the bowl. Save the rest of the chives for garnish. Season with salt, pepper, lemon juice and the zest of half a lemon. Stir gently until completely combined. Fill the puff pastry squares with filling. Top with the rest of the chives and garnish with lemon zest. Enjoy with a glass of chilled Champagne or sparkling wine.

Beetroots are excellent for salads and a perfect condiment to all kinds of meat dishes such as baked ham and meatballs. Great as a topping for your sandwich or as a creamy side dish. The recipe for creamy beetroot salad is super simple to make and keeps in the fridge for at least 4 days. Beetroot salad is a wonderful alternative to coleslaw and could be used similarly. For the beetroot salad you need: 500 grams of boiled beetroots 2 tablespoons of mayonnaise 200 grams of crème fraîche 1 1/2 tablespoon Dijon mustard 1/2 teaspoon salt or more depending on the sweetness of the beetroots A pinch of ground black pepper 1 small red onion approx. 80 grams 1 red apple approx. 80-100 grams How you make the beetroot salad: Mix creme fraiche, mayonnaise, mustard, salt and pepper in a bowl. Chop the red onion into small pieces, peel the apples, cut them into small pieces, and add them to the bowl. Cut the beetroot into small dices and add them to the bowl. Mix well until all is well combined. Taste and adjust seasoning if needed. Place in the fridge for 30 minutes before serving. Enjoy cold as a side dish with a slice of ham, meatballs or sausages.

Swedish Snaps is considered a national drink in Sweden and is enjoyed by many for its unique flavour profile and its ability to warm the body and soul. Particularly popular on midsummer day, at Christmas time and easter but is also regularly consumed on any other celebrations. Snaps are superb with dishes such as pickled herring, boiled potatoes, fish dishes and smoked meats. Give Swedish Snaps a try and see which one will be your personal favourite. Swedish Snaps, or brännvin, is a type of strong, clear spirit that is made from potatoes and is usually flavoured with caraway, anise, or other herbs and spices. Quick and easy recipes only take a couple of days and more advanced a couple of weeks. Here are two of our favourite easy recipes for you to try at home. Kryddsnaps This easy recipe is flavoured with cumin, fennel and anise. Great with fish dishes, smoked meats, cold cuts or enjoyed on its own. Kryddsnaps should be served ice cold, preferably as a part of the meal. This recipe takes 2-4 days to make. You need: 37 cl of vodka 1 teaspoon cumin seeds 1 teaspoon fennel seeds ½ teaspoon anise seeds ½ teaspoon powdered sugar How you make it: Add vodka, spices and sugar to a glass jar or a bottle. Let sit at room temperature for 2-4 days. After 2-4 days, strain the vodka and add it to a bottle. Place the bottle in the refrigerator until you are ready to serve. Serve ice cold in snaps glasses or shot glasses. Sherry Besk "Besk" translates to bitter and is a good explanation of the flavour profile. This easy recipe has flavours of wormwood, Sherry, cumin and the sweetness of honey. Great with fish dishes, smoked meats, and cold cuts, on its own or as a digestive. Sherry Besk should be served ice cold, preferably as a part of the meal. This recipe takes 2-4 weeks to make. You need: 70 cl vodka 5 cl dry sherry 2 sprigs of fresh wormwood (or 2 teaspoons dried) 1 teaspoon whole cumin seeds 1 teaspoon honey How you make it: Add vodka, spices and honey to a glass jar or a bottle. Let sit preferably in a sunny place for 2-4 weeks. After 2-4 weeks, strain the vodka and add it to a bottle. Place the bottle in the refrigerator until you are ready to serve. Serve ice-cold in snaps glasses or shot glasses. Enjoy and Skål!

Salmon puff pastry showstoppers are a quick and easy starter or mingle snack, done in just a couple of minutes. It's a perfect addition to your Christmas dinner, New Years' eve party or any other special occasion in the year. Enjoy with a glass of good white wine or sparkling champagne for an extra luxurious feel. For the salmon puff pastry showstoppers you need: 24 premade small puff pastry cups 100 grams of gravad or cold smoked salmon 100 grams of creme fresh ½ teaspoon of lemon juice The zest of half a lemon 2 teaspoons of finely chopped fresh dill A pinch of salt A good pinch of white pepper How you make them: Cut the salmon into 24 strips and add one strip to each puff pastry cup. Zest the lemon and finally chop the dill before adding them to a bowl. Add the creme fresh, salt, pepper and lemon juice to the bowl and stir to combine. Add a heaped teaspoon of herb sauce to each puff pastry cup. Sprinkle dill and lemon zest on top as decoration. Serve straight away as a starter or mingle snack, with a glass of sparkling wine or Champagne.

Gingerbread and blue cheese are a match made in heaven. A perfect food pairing, that is just superb. A simple treat, ready to serve in just seconds. A great no-effort snack, great for Christmas time. This treat is as easy to make as they come. Great when friends and family stop by for an unannounced visit. A great treat with a mug of warm mould wine. Check out our recipe for homemade mould wine. You need: 50 grams of blue cheese, strong or creamy 20 gingerbread hearts How you make them: Add the gingerbreads to a plate. Cut small pieces of blue cheese and them on top of the gingerbread. Serve straight away. Enjoy with a cup of hot mould wine, preferably in front of the fire, with friends and family.

Christmas is around the corner, and it is high time to celebrate. All around the globe, family and friends are gathering to celebrate the holiday with loads of lovely Christmas dishes, mouth-watering treats and plenty of laughs. Celebrate the festive season with a new experience and visit one of our 4 foodie Christmas destinations in Europe this winter. Explore exciting food markets, stalls, carols and culture in a completely new way in some of the most amazing cities in Europe. From Scandinavia in the north to the Spanish south coast, the Christmas food culture is characterized by the season's local food supply, weather and temperatures, making every region unique and distinct in its special way. Vienna – Austria Vienna is beautiful in every season, offering gorgeous local food and mouthwatering treats. Home to the famous New Year’s Eve concert, and Christmas markets scattered all around the town, Vienna is truly magical in the wintertime. Delicious aromas from punch and chestnut stands draw customers with seasonal treats to enjoy on your stroll around the town. Christmas markets Countless Christmas markets pop up all over the city of Vienna and pretty squares are turned into fairy tale Christmas villages. The Christmas markets are open from mid-November and stay open until around December 23rd or in some places even later. Wiener Weihnachtstraum, (Christmas World) at the City Hall is the biggest Christmas market and the most popular one. If you look for mouth-watering seasonal treats, this is the place to go. The market has more than 150 stalls offering tempting foods such as warming goulash, and frankfurter as well as warm drinks and beautiful decorations for all visitors to enjoy. Stockholm Sweden As a beautiful and lively city all year round, Stockholm shines especially bright come the holidays. With Christmas decorations and lights all around the city, it's impossible not to get into the Christmas spirit. Stockholm is famous for having some of the best Christmas markets in Europe, from small ones scattered around to the bigger ones in the old town and at Gröna Lund. Here you can sample Christmas goods and enjoy shopping in a winter wonderland. The celebration of Saint Lucia Even though Sweden is Protestant Christianity, the celebration of Saint Lucia remains. Every year on the 13th of December is perhaps one of the more exotic-looking Swedish customs, with girls and boys clad in white full-length gowns singing songs and carrying candles. An enchanting parade to behold, but you shouldn’t miss out on the baked goods, sweet treats and hot drinks that are offered. Baked goods, such as saffron bread called "Lussebullar", gingerbread and sweet candy such as Butterscotch called "knäck" are served with coffee or “Glögg” a spiced wine served hot with raisins and almonds. Perfect warming treats for the cold Swedish wintertime. Julbord Whether it’s as a lunch buffet or at a fine dining restaurant, the "julbord" is an absolute must if you’re ever visiting Sweden around Christmas time. A buffet-style meal, serving all the traditional dishes of cold and warm meat and fish dishes, as well as charcuteries, desserts and sweet treats. Enjoy the Swedish Christmas ham, meatballs, gravad lax, kale and cabbage dishes and lots of pickled herrings. If you are visiting a Swedish Julbord, don’t miss out on “Snaps” a boozy, warming shot of flavoured alcohol. Málaga - Spain All throughout the year, there are numerous foodie activities you can do in Málaga, and December is even more spectacular. Málaga’s Christmas lighting is considered one of the best in Europe, famous for its light and sound show, and an absolute must if you are visiting Málaga this time of year. Christmas is usually one of the busiest times throughout the year, packed with shoppers and tourists especially in the evenings when people come into town to see the lights and spend time with loved ones. From Christmas markets offering local foods and sweets to concerts and art exhibitions that in many places are free, there is plenty to do all around the city. Food and drinks in Málaga All around the town, the unmistakable aromas of toasted chestnuts are rising with the columns of smoke, spreading the Christmas spirit along the streets. Stalls are selling fresh sugar-toasted almonds and sweets, that are hard to resist. Stop by any of the countless restaurants and open-air cafes to enjoy a cup of traditional thick hot chocolate and sugar-coated churros with a coffee or enjoy a glass of regional wine with a plate of Serrano ham and Spanish sausages. El día de los Reyes Magos The day of the Magic Kings is the Spanish name of the public holiday celebrated on the 6th of January all around the county. In the morning, the children finally receive their long-awaited Christmas presents and the day is then a big family day celebrated with grand parades in all the Spanish cities. Enjoy the parades in Málaga and try all the sweets that are thrown out to the audience. Another tradition on this day is the pastry Roscón de Reyes, a special cake often eaten for breakfast as well as the rest of the day. Copenhagen - Denmark As the home of 9 Michelin-star restaurants just in the inner city, Copenhagen is one of the big culinary cities in Europe. With great food all year round, it’s no surprise Copenhagen is the place to be at Christmas time. The streets of the city are dressed up in light and decorations and the markets are buzzing with energy and Christmas joy. Copenhagen’s Christmas markets There are Christmas markets scattered all around the city that open about 4 – 6 weeks before Christmas, but the one you really shouldn’t miss out on is Hans Christian Andersen Christmas Market. The market is named after the famous fairy tale writer Hans Christian Andersen, who lived and worked in the city in the 19th century. As expected from a fairy tale writer, a visit here will be like walking into a magical Christmas fairy tale, offering stalls whit delicious Christmas food of all kinds. Danish Christmas food Just like its neighbour Sweden, Denmark celebrates Christmas with a buffet-style meal called Julebord. Enjoy a lunch buffet or a dinner at a fine dining restaurant to sample all of the delicious Danish Christmas foods. Some of the local specialities are roasted duck, ham with crispy skin, sugared browned potatoes, liver paste with bacon, as well as delicious cold and warm fish dishes. Denmark as a whole is famous for its punch cheeses so don’t miss out on trying the mouth-watering cheeseboards.

Make your own Glögg, a hot spiced mulled wine at home with this easy recipe. Warming spiced wine, full of flavours, perfect for cold winter days, served with ginger biscuits. There is almost no preparation time, but the spices must be in the wine for four days to ensure that the mulled wine soaked up all the lovely flavours. Glögg is great on its own but even better in served with ginger biscuits and Christmas cookies. For the Glögg you need: 1 whole cinnamon stick, broken into pieces 6 whole cloves 1 whole dried ginger, cut into pieces 1/2 tsp cardamom seeds The peels of 1 1/2 dried Seville orange (or normal orange) 100 ml raisins 150 ml unseasoned brandy 75 cl or 1 bottle of dry red wine 1 1/2 dl caster sugar Raisins or sultans for serving Finely chopped almonds for serving This is how you make the Glögg: Place cinnamon, cloves, ginger, cardamom seeds, orange peel and raisins in a jar or bottle with a tight-fitting lid. Pour in brandy until the spices are completely covered and close the lid properly. Let the brandy spice mix rest for four days to absorb the flavours. Shake the jar occasionally. After 4 days, strain the liquid into a saucepan. Add the bottle of red wine and 1 dl of the sugar. Heat gently over low heat until the sugar dissolves. Taste and see if you want more sugar. Pour into a bottle and store cool. How to serve the Glögg: Heat up the mulled wine, on low heat before serving. Make sure that it doesn't come to a boil. Add the Glögg to small mugs and add a teaspoon of raisins and finely chopped almonds to each mug. Serve hot with gingerbread or Christmas cookies. The mulled wine keeps in the fridge for up to three months but is usually consumed long before then.

What's better on a cold winter day than a thick and rich cinnamon hot chocolate to warm your hands? This easy recipe makes the most delicious and thick hot chocolate you will ever try. Dark chocolate and cream, topped with cinnamon and melting marshmallows are a combination to die for. Try a dash of Baileys or rum in the hot chocolate to make a grown-up version or add with your favourite toppings. For the Cinnamon hot Chocolate you need: 90 grams of 85% dark chocolate 200 ml of full-fat milk 50 ml of double cream 1 teaspoon of 100% Cacao powder 3 teaspoons of caster sugar A pinch of cinnamon A pinch of salt Marshmallows and cinnamon sticks for garnish How you make the Cinnamon hot Chocolate: Add salt, sugar, Cacao powder and cinnamon to a bowl. Finely chop the chocolate and add it to the bowl. Add milk and cream to a pot over medium heat and let it come up to a simmer. Add the hot milk to the chocolate and wait for one minute, to give the chocolate time to melt, before stirring. Stir the chocolate mixture until completely smooth. Add the chocolate to cups and garnish with marshmallows and a cinnamon stick. Enjoy straight away, piping hot preferably with a book in front of the fire.

Super easy strawberry smoothie is a great vitamin bomb, perfect for autumn and winter days to give you some extra energy to get through the day. A quick through-together breakfast or as a snack on the go, using fresh or frozen strawberries. A superb sweet treat, perfect for any time of the day. A delicious smoothie loved by adults and children alike. You can change the berries after the season or taste preference. This smoothie recipe is great with added raspberries, blueberries or mixed forest berries. For the smoothie you need: 200 ml of ripe strawberries (or raspberries), fresh or frozen 1 tablespoon of honey or syrup 100 ml of natural greek yoghurt 100 ml of standard milk 1/2 teaspoon of vanilla extract 2 large ice cubes This is how you make the smoothie: Blend everything except the ice cubes for a few seconds until smooth. Add the ice cubes and blend to a creamy consistency. Serve in a tall glass with a straw. Garnish with a few strawberries on top. Serve this delicious straight away or bottle it and keep it in the fright for up to 2 days.

French Crepes with vanilla cream and berries are a super easy breakfast, brunch or dessert dish fit for a king. A superb sweet treat, perfect for any time of the day. The Crepes batter does not need to rest before frying, this makes them a quick though-together snack, done in just a couple of minutes. There are a million different toppings you can use, sweet or savoury, but the batter remains the same. This makes them perfect for any time of the day. Enjoy sweet with berries or jam as a breakfast snack or dessert or savoury with ham and chees or creamy shrimp filling as a light lunch or as a starter. For the Crepes you need: 240 ml all-purpose flour 80 ml regular milk 2 ½ tablespoons of butter 1 pinch of salt 2 pinches of sugar This is how you make the Crepes: Place a frying pan, about 20 cm in diameter over medium-high heat on the stove. Add the butter to the pan and let it melt. In a bowl, add the flour, salt, sugar, egg and a third of the milk. Whisk until completely smooth. Add the rest of the milk and whisk when the batter is smooth. When the butter has melted, add it to the Crepes batter and stir until combined. The batter should be very loose at this stage. Add about 3 tablespoons of batter to one side of the frying pan and immediately tilt the frying pan to swirl the batter around to even it out. Let the Crepe cook for about one minute before flipping it. Let it cook for another 30 seconds som the other side. The Crepes do not need to get a brown colour, but they should be completely set and the sides should start to get crispier. Add the Crepe to a plate and repeat until all the Crepes are done. For the topping you need: A handful of ripe raspberries A handful of blueberries A handful of strawberries 1 banana 200 ml of whipping cream 1 teaspoon of caster sugar ½ teaspoon of vanilla extract This is how you make the topping: In a bowl add chilled full-fat cream, sugar and vanilla extract and whisk until semi-stiff peaks. Clean the berries and pat them dry with kitchen paper. Cut the banana into bite-size pieces. Top the Crepes with vanilla cream, berries and banana and serve straight away.

Bruschetta with tomatoes, parmesan, basil and balsamic vinegar is a lovely Italian antipasto. This super easy dish is packed with Mediterranean fresh summer flavours and topped with sweet thick balsamic vinegar. Excellent as a starter and side dish or as a party snack for your guest. You need: 2 tablespoons olive oil divided 1 french baguette sliced 8 Roma tomatoes diced 3 cloves garlic minced 6-8 fresh basil leaves chopped 2 tablespoons balsamic vinegar ½ teaspoon of sea salt ½ teaspoon freshly ground black pepper 100 ml of grated Parmesan cheese or similar vegetarian cheese Fresh basil for garnish How you make them: Preheat the oven to 200 degrees Celsius. Place baguette slices on a baking pan and brush the tops of slices with 1 tablespoon of olive oil. Toast baguette slices for 5-6 minutes or until lightly browned around the edges. When the baguette slices come out of the oven. Take 2 of the garlic cloves and rub them gently over the baguette slices. If you wish to have a stronger garlic flavour, just rub more garlic on the baguette. In a bowl, mix 1 tablespoon olive oil, diced tomatoes, 1 minced garlic clove, basil leaves and black pepper. Spoon tomato mixture onto baguette slices, and sprinkle with shredded Parmesan. Add the sea salt and drizzle the balsamic vinegar over the slices. Garnish with basil leaves. Serve directly as a snack, mingle food or as a starter. Just skip the parmesan if you want to make a vegan version or add Mozzarella to the topping for an extra cheesy flavour.