Stuffed peppers




4 peppers (any color preference works)
8 tomatoes (fx cherry tomatoes)
7-8 mushrooms (fx champignons)
2-3 carrots
1-2 onions (we had red ones)
1 eggplant
200 g cheese (Gouda)
200 g feta
(olive) oil
black pepper + salt

Cut the peppers in half and place them on the oven dish. Sprinkle the peppers slightly with (olive) oil and set them aside for a bit. Cut tomatoes, mushrooms, onions and eggplant into small pieces. Then grate carrots and both cheeses, and mix it together with all other ingredients. Add some salt and pepper to the whole mix and fill up the peppers. If you have some extra cheese left, feel free to place it on top of each pepper, the result will be extra cheesy 😉

Pictures by Teodora Bankovska.



Mushroom-Gorgonzola pie



Since we had quite a lot of mushrooms (champignons), parsley and Gorgonzola cheese, we decided that all of it would make a delicious pie. And we were not wrong. Starting with the dough, the pie itself is rather easy to make, but it does require quite a few ingredients. The dough is surprisingly simple and with a different type of oven dish (fx. round and a bit smaller), you could also cover the top so that it turns out nice and crispy.


Serves about 4-6

100 g butter
2 dl flour
1 tsp paprika powder
0,25 tsp salt
2 tbsp water


Approx. 500-600 g champignons
1 onion
150 g Gorgonzola cheese
0,5 tsp black pepper
1 dl chopped parsley
3 eggs
2 dl cream
some chili (optional)


Prepare the dough: mix flour, salt and paprikapowder into an even mass and add cold butter. Make the dough into even crumbles, add cold water and mix it all together. Press the dough into the baking tin and set aside for a bit.
Chop the mushrooms and onion, and fry on the pan until the liquid from the mushrooms has vaporized.
Take the pan off the heat, add the cheese, pepper and parsley.
In a separate bowl, whip the eggs and add cream. Mix it with the rest of the filling and pour onto the dough. In the end, sprinkle on the chili.
Bake in a 200 degree oven for about 35 minutes.

Pictures by Teodora Bankovska and recipe from

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.