The Latest Breaking News from Trine Hahnemann

Trine Hahnemann’s recipe for Danish-style Christmas roast duck

A spice-laden Scandi alternative to the traditional turkey

The Guardian - UK · Dec 1, 2024

Honning hjerter – honey hearts recipe by Trine Hahnemann

For maximum flavour, bake these biscuits well ahead of Christmas, and decorate them for the tree

The Guardian - UK · Nov 27, 2023

Sprouts with iberico ham and a classic Danish salad – recipes for Christmas side dishes

From a west-African take on dauphinoise potatoes to an Indian mustardy tomato dish, these festive sides will wow your guests on the big day

The Guardian - UK · Nov 21, 2023

What the hell is Scandinavian food?

Everyone knows their pastries but what about their spices, vegetables and everything else? Danish chef Trine Hahnemann reveals the secrets of Scandinavian cuisine to Prudence Wade

The Independent UK · Jun 29, 2023

How to make a luxurious cake from stale rye bread – recipe

The Danes have long known how to transform old rye bread and a few eggs into a lush, dark and malty cake

The Guardian - UK · Mar 11, 2023

How to turn stale rye bread into porridge – recipe

Dry out some old rye bread, soak it in beer, add lemon juice and honey, and discover the joys of øllebrød, or oat-free Danish porridge

The Guardian - UK · Apr 30, 2022

How to make the perfect cardamom buns – recipe

Smaller, bouncier and zestier than the cinnamon bun, this Swedish teatime treat is a great alternative to the hot cross bun – but who makes the best?

The Guardian - UK · Apr 13, 2022

Chocolate eggs, lamb wellington, broad bean tagliatelle – the 20 best recipes for Easter

From a lunch of Nigel Slater’s roast chicken or Meera Sodha’s lamb curry, to sweet specialities like Claire Ptak’s chocolate and bay tarts or Ben Tish’s citrus sweet bread, we choose our favourite Easter dishes

The Guardian - UK · Mar 28, 2022

Trine Hahnemann’s recipe for Easter eggs

These homemade chocolate marzipan eggs will please both adults and children this Easter – who can resist?

The Guardian - UK · Mar 28, 2022