The Chefs' Sustainability Week
A week dedicated to sustainability
Throughout the week, we focus on sustainability, and we want to involve you in our journey.
Tasty food that is healthy for both people and the climate
Food is a crucial source of joy and community in a busy everyday life, but we also recognize that food constitutes a significant part of our carbon footprint. Recently, DR published an article showing that food accounts for 20% of the average Dane’s carbon emissions.
Therefore, our approach to cooking is holistic. We want food to be delicious but at the same consider the health of people and the climate.
Three focus areas for our menu planning
Hot dishes
Ingredients
For 2 people
- 100 g Vegetable broth
- 50 g Arborio risotto rice
- 50 g Spaghetti squash
- 20 g Parmesan
- 10 g Shallot
- Garlic
- Thyme
Directions
- Wash the spaghetti squash, cut it in half, and remove the seeds.
- Place the halves on a baking sheet with the peel facing up.
- Bake them in the oven at 200 degrees Celsius for about 40 minutes. When they are tender, scrape the spaghetti out of the peel.
- Heat the oil in a thick-bottomed pot and sauté chopped shallots, garlic, and thyme over low heat for 5-10 minutes.
- Add the rice and let it sauté for a couple of minutes before adding the white wine.
- When most of the white wine has evaporated, add the broth gradually, and cook the rice for about 20 minutes until it’s tender but still has a bite to it.
- Finally, stir grated Parmesan into the risotto along with the spaghetti squash and season with salt and pepper.
- Serve the risotto with extra Parmesan flakes, fresh thyme, and a sprinkle of black pepper on top, and optionally, a sprinkle of toasted pumpkin seeds.
Ingredients
For 2 people
- 140 g Portobello mushrooms
- 20 g Onion
- 10 g Garlic
- 50 g Vegetable broth
- 10 g Cream cheese
- Paprika
- Garlic powder
- Onion powder
- Dried thyme
- Light balsamic vinegar
- Worcestershire sauce
- Salt
- Pepper
- Canola oil
- Parsley
- Rice
Fremgangsmåde
- Heat the oil in a large pot.
- Add chopped onions and let them sauté for a couple of minutes.
- Optionally, add a little more oil and then add chopped garlic and large mushroom cubes.
- Once the mushrooms have taken on some color, add paprika, balsamic vinegar, thyme, Worcestershire sauce, onion powder, and garlic powder.
- Add vegetable broth and reduce the heat to a simmer. Reduce the broth until it just covers the mushrooms.
- Add cream cheese and let it melt into the mixture.
- Season with salt, pepper, and possibly more vinegar to taste.
- Cook the rice according to the instructions.
- Serve the dish with rice and fresh parsley on top.
Ingredients
For 2 people
- 2 kg Baked potatoes
- 120 g Eggs
- 550 g Durum wheat flour
- 100 g Parmesan cheese
- 100 g Sun-dried tomatoes
- 50 g Butter
- 20 g Sage
- Salt
- Pepper
Directions
- Kog kartoflerne (med skræl hvis fine), til de er møre og mos dem.
- Mix halvdelen af æggene med kartoffelmosen og vend salt, peber og durummel i lidt af gangen.
- Tilsæt resten af æggene og sørg for at det er en fin blød masse, der ikke er for tør.
- Rul massen ud med en kagerulle på ca. 1 cm tykkelse og skær firkanter på ca. 1×2 cm.
- Lad gnocchierne luftørre uden de rører hianden i min. 30 minutter.
- Kog dem i en stor gryde med slatet vand og tag dem op, når de begynder at komme op til overfladen.
- Hak salvie og kom det på en stor pande med smør.
- Når smøret er brunet lidt af tilsættet gnocchierne. Lad dem stege til de får lidt farve.
- Tilsæt de soltørrede tomater og til sidst parmesanen på lav varme og vend det hele lidt rundt.
- Anret med mere parmesanost og sort peber.
Salads
Ingredients
For 2 people
- 100 g Cauliflower
- 20 g Apples
- 20 g Greek yogurt (10% fat)
- 10 g Olive oil
- 10 g Dill
- Lemon juice
- Salt
- Pepper
- Sunflower oil
Directions
Remove the outer leaves of the cauliflower if they are too coarse to eat, leaving the small, fine green leaves. Cut the cauliflower into quarters or into smaller pieces if the heads are large. Brush them with sunflower oil and season generously with salt and pepper. Grill them on a very hot pan or grill.
Blend dill with olive oil, salt, and pepper for 6-8 minutes until it is very green and slightly warm.
Grate the zest from the lemons and squeeze the juice. Mix both with the yogurt and season with salt and pepper.
Cut the apples into small cubes.
Arrange the grilled cauliflower with lemon yogurt, apples, and dill oil. Serve the remaining yogurt on the side as a dressing.
Ingredients
For 2 people
- 90 g Pasta
- 40 g Peas
- 30 g Kale
- 20 g Mayonnaise
- 20 g Broad beans
- 10 g Pine nuts
- 10 g Green pesto
- Chives
Directions
Soak broad beans in plenty of water and boil them the next day in new water until they are tender.
Cook the pasta in salted water and cool it with cold water when it’s done.
Blanch peas and kale and set both aside.
Finely chop chives.
Toast the pine nuts in a dry pan or in the oven until they are golden.
Mix mayonnaise and pesto and combine it with pasta, peas, kale, and broad beans.
Serve with pine nuts and chopped chives on top.
Ingredients
For 2 people
- 100 g Beetroots
- 20 g Feta
- 10 g Parsley
- 10 g Arugula (Rucola)
- Salt
- Honey
- Dark balsamic vinegar
- Pepper
- Canola oil
Directions
Place beetroots and salt in a pot and add enough water to cover them.
Bring the water to a boil and let the beetroots simmer under a lid for about 45 minutes until they are just tender.
Remove the peel and cut the still-warm beetroots into wedges.
Whisk together honey, balsamic vinegar, salt, pepper, and canola oil to create a marinade.
Toss the warm beetroot wedges in the marinade and let it marinate in the refrigerator for at least 30 minutes. Optionally, toss them around occasionally.
Rinse parsley and arugula, and tear the parsley into large pieces.
Mash the feta and mix it with arugula, parsley, and marinated beetroots. Arrange the salad on a large platter.
Garnish with more feta and black pepper before serving.