Crispy Filo Pastry Pies

(Norsk versjon, følg linken: Sprø filopaier)

Here are some yummies that are perfect for both lunch and dinner, or as a snack. They are good both warm and cold, so they are also perfect for your packed lunch or picnic. Of course, you can fill it with anything you like, and you can use this recipe as a base.

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Ingredients for 12 small pies:

  • 4-5 sheets of Filo Pastry (You can freeze what you don’t use)
  • 3 tablespoons melted butter
  • 4 eggs
  • 300 cl milk
  • 250g cottage cheese
  • 300g feta cheese, crumbled
  • 5-6 green onions, thinly sliced
  • 100 g ham, finely chopped
  • 1 pinch of salt and pepper to taste
  • 1 teaspoon nutmeg
  • 1 small pinch of saffron (optional)
  • 100 cl cheese, grated

Set the oven at 180 degrees C and take filo pastry out of the freezer and leave to thaw on the counter.

Whisk eggs, milk, nutmeg, salt, pepper and saffron.

Add the cottage cheese and mix well. Then add the feta cheese, green onions and ham.

To work with filo pastry, I recommend having a damp kitchen towel ready to lay over, to prevent the filo pastry from drying out. Cut small squares of the Filo sheets, they must be slightly larger than the muffin molds you are going to use. They do not have to be square or perfect in any way, as that will not show.

Lightly butter one of the small Filo pieces, and lay the next layer on top but slightly skewed, then gently butter again, and put a third layer on top. Line a muffin tin with the staggered Filo pieces, allowing the corners to stick up, making a “nest”.

Fill the nests with the egg-mixture and sprinkle with grated cheese.

Bake in the oven for approx. 30 mins until the filling has set. Let the pies cool a little bit on a wire rack, this will also allow them to crisp up at the bottom.

Serve as is, or with a fresh green salad.



Pork Tenderloin in Oyster sauce

(Norwegian version: Svinemørbrad i Østerssaus)

I am so lucky that I have a mother-in-law that totally rocks the pots and the pans in the kitchen, and today I present one of her signature dishes. This is a very easy dinner, perfect for entertaining as you can do most the work beforehand. The Sauce is so yummy that you can eat it like soup!


1-13166053_10153910703831622_4147721138904238581_nPork Tenderloin with oven baked vegetables

3-4 persons:

1 pork tenderloin

1 bottle oyster sauce

3 dl cream

1 tsp red wine vinegar


Potatoes and whatever vegetable you like.

Oil, salt, pepper, various dried herbs


I like potatoes, onion, garlic, sweet potatoe, carrot, parsnip and beets.

Put the tenderloin in an oven safe skillet, pour the oyster sauce over it. Turn the meat around to make sure you get oyster sauce all over it. Put it in the fridge for a couple hours, but if you skip this step it’s not the end of the world. Cook in oven at 200 Celsius for about 1 hour. (As you see on the pictures, I made two because we had guests)


As the meat needs to rest for about 15 minutes before you cut it, it is a good time to start the vegetable right after you put the meat in the oven.

Cut potatoes into suitable pieces and place them on a bake tin. Peel and cut the vegetables and put them on the bake tin. Drizzle with vegetable oil, and season to taste, and put it in the oven. Cook for about 45-60 minutes.

Take the tenderloin out of the oven and leave to rest. Pour the oyster sauce into a small pan. Add the cream and bring to the boil. Plop in a dash red wine vinegar to taste.

Cut the tenderloin into suitable pieces, and serve with the oven baked vegetable and the fantastic sauce!

(You can of course serve this with rice, mashed potatoes, salad, or whatever tickles your fancy)


Salmon, mango and noodle salad

I have been asked to put this recepe out in English, so here it is:

(For the Norwegian verson, please click this link.)


Super easy and super yummy. Just as easy to prepare for many people as to just a few. And for a more luxurious version, just add some tiger prawns.

This is a healthy and flavorsome dish that you can serve in almost any situation. You decide for yourself how much chili and garlic you like, and whether or not you include the seeds from the chili. The dish is gluten free, lactose free and if you have someone with allergies coming over, then just leave out the peanuts.

You can serve this dish cold, but I prefer it warm. Glass noodles do not go yucky like regular pasta, so it is safe to prepare the dish before your guests arrive, or to put it in your lunchbox or picnic basket.


2-1915666_10153782951636622_7319465563591260250_nIngredients (4 persons):

400 grams salmon, in bitesize chunks

Salt and pepper to taste

100 milliliter Olive oil

1-2 red chilies, finely chopped

1 whole Chinese garlic (or 3-4 cloves of regular garlic), finely chopped

2 limes, zest and juice

4 table spoons soy sauce (to taste)

1 mango, peeled and finely chopped

1 cucumber, finely chopped

250 grams rice noodles (1 pack)

100 grams peanuts


Make the dressing first:

Mix the olive oil, lime zest, lime juice and soy sauce. Add finely chopped chili and garlic.

Peel and cut the mango, add chopped cucumber. Pour the dressing over and leave to rest while you prepare the salmon and the noodles.

Lightly salt and pepper the salmon pieces and fry them. Prepare the noodles as stated on the packaging. Drain the noodles and mix them with the dressing and vegetables while still hot. (For the cold version, rinse the noodles in cold water before adding to the dressing and veg) Put the salmon pieces on top.

Garnish with peanuts, or finely chopped spring onion.



Recepe: Baked fish au gratin, traditional Norwegian food

There is something about the fall that brings out the Norwegian in me. Food-wise that is. As soon as the warm summer breeze cools into more of a crisp bite, that is when the cravings for traditional Norwegian food appears. Fish is expensive here in Denmark, and I’m not impressed with the quality, but I managed to get some pollock of decent quality for my baked fish au gratin.

Ingredients: 1-12003396_10153454046221622_6161246763468811817_n

2 tablespoons butter

4 tablespoons flour

4 deciliter milk

400g fish fillets (cod, haddock or pollock)

75 grams macaroni

1 teaspoon salt, pepper and nutmeg (or to taste)

Cheese for the topping1-11987056_10153454046081622_4278014940718311163_n

Make a rich white sauce: Melt the butter, stir in flour and dilute with milk. Cut the fish into chunks and add to the sauce and simmer for 5 minutes. Boil macaroni, drain it and add to the sauce. Season with salt and spices. Remove pan from the heat. Separate the eggs. Stir the egg yolks into the sauce. Whip the egg whites and mix gently into the sauce. Fill it all in a greased casserole dish, and put cheese on the top. Bake on the bottom rack of the oven at 200 degrees Celsius for about 45 minutes, until the gratin is raised and golden brown on top. Serve with potatoes, carrots and melted butter with leeks.