We, at Det Visionære Køkken, have been enjoying the benefits of a juicer for some time now, but somehow never got around to sharing our experiences. Perhaps it’s just because all the juice is gone before we manage to take any pictures 🙂 So, at our latest volunteer dinner we prepared a red and green juice consisting 100% of the fresh ingredients we had at the kitchen.

For the red juice we used beets, apples and chilli. Add as many or little of each ingredient as you wish, it’s all a matter of taste. Just be aware that the taste of beets is rather strong and will overpower the other tastes. As an alternative, you can also try mixing beets with carrots, celery, ginger and lemon.

The green juice was a bit more experimental and included celery, cucumbers, apples, peppers (green), lime, leek and broccoli. Out of this bunch, celery proved to be the strongest, so be careful with adding too much of it. In the end, the additional apples balanced out the taste rather well.


Photo by Jan Martin Ahlers


Vegetable lasagna

We love all sorts of oven-baked dishes, but especially vegetable lasagna. And we especially loved the delicious lasagna that was served at our first Entrepreneurship Dinner in November. Credits for the recipe are going out to Ibrahim D Yildirim and the hard-working entrepreneures who made this dinner a success!


Ingredients (approximately):

1-2 broccoli
1 medium cauliflower
2-3 parsnips
1-2 carrots
1 package champignons
2-3 peppers
Lasagna plates
Mango chutney
Mornay (Bechamel) sauce
1 can of mashed tomatoes


The Sauce:
First cook the “hard” vegetables like parsnips and carrots with a bit of oil so they would get softer. Then add the brocooli and cauliflower and let it cook for 5-7 minutes before adding the tomato sauce and all the “soft” vegetables like mushrooms and peppers. Add some spices like salt and pepper. Then add also mango chutney and let it cook (not boil!) for 10-15 minutes. If the mix is too stiff, then add a cup of water to make it more fluid, do this before cooking it for 10-15 minutes.

Making the layers:
First butter the bottom of the lasagna plates with some oil/butter so the plates won’t stick. If you are using plates with corn – the darker ones, then boil them 3-4 minutes before so they become softer. No need to butter the normal plates. Then put a layer of lasagna plates in the bottom of the oven dish, followed by a layer of the sauce, and a bit of mornay sauce. Throughout the dish, the layers should follow the logic of: plates, sauce and mornay sauce. Try not to finish off with plates on the top since it will just burn and become hard.  In the end, add some cheese on top and put in the oven for 25-30 minutes at 180-190 degrees.

Photos by Teodora Bankovska

Broccoli-stilton suppe

Efter vores første tur til den lokale SuperBrugsen, blev vi virkelig imponerede over al den mad som vi fik! Der var salater, broccoli, blomkål, æbler, pærer, kål.. og meget mere broccoli 🙂 Variationen (og kvaliteten) af grøntsagerne var perfekte og med de grønne farver som inspiration, valgte vi at lave en broccoli-stilton suppe.


Note! Opskrifter vil (normalt) blive angivet i reducerede mængder eftersom vi tilbereder retterne ud fra den mængde som vi modtager.


1 løg
1 spsk. olivenolie
2 broccoli
2 porrer
3-4 kartofler
1 chili (el. mere)
ca. 1 liter kyllinge-bouillon
50 g stilton ost (gorgonzola)

Skær løg, broccoli, porrer, kartofler og chili i mindre stykker. Sauter løgene i lidt olie indtil de er gennemsigtige. Kom broccoli, kartofler og porrer i og sauter også disse. Tilsæt kyllinge-bouillon og giv suppen et opkog og lad herefter suppen simre indtil grøntsagerne er møre. Gryden tages af varmen og suppen køles langsomt ned. Rør osten i indtil den er smeltet og tilsæt til sidst chili.

Blend suppen og server den med friskbagt brød  – og nyd den 🙂

Inspiration til opskriften stammer fra og billeder er taget af Teodora Bankovska.


English version:

After our first pick-up at the local SuperBrugsen, we were positively surprised about the amount of food we got! Just to mention a few, there was salad, broccoli, cauliflower, apples, pears, cabbages…and some more broccoli 🙂 The variety (and also the quality) of the products was superb and therefore, inspired by all the green ingredients, we decided to make a broccoli-stilton cheese soup.


Note! The recipes will (usually) be written down in reduced amounts since we’re cooking with the amounts that we receive and more or less everything goes in by the gut feeling.


1 onion
1 tablespoon olive oil
2 heads of broccoli
2 leeks
3-4 potatoes
1 chili (or more)
approx. 1 liter of chicken broth
50 g stilton cheese (Gorgonzola)

Cut the onions, broccoli, leeks, potatoes and chili into small pieces. In a large pot over medium heat, cook onions in olive oil until translucent. Stir in broccoli, potatoes and leek and cook  until veggies start to release their moisture. Pour in the chicken broth, bring to a boil, then reduce the heat and simmer until the vegetables are tender. Remove from the heat and let it cool slightly. Stir in cheese until melted. Add chili.

Puree soup with an immersion blender. Serve it with fresh-baked bread and enjoy 🙂

The inspiration for the recipe came from and all pictures are taken by Teodora Bankovska.