Trine Hahnemann
Professional chef
Books & Sources
Recipes
Autumn pear and nut tart
Trine Hahnemann · Scandinavian Baking
Blackcurrant and Rose Roulade
Trine Hahnemann · Midnight Sun
A light sponge cake filled with blackcurrant buttercream and rolled, this roulade is an impressive dessert for summer hosting.
Blackcurrant and Rose Roulade
Trine Hahnemann · Midnight Sun
A cake table must always have a roulade, it's practically a Danish law! This is a summer version with blackcurrant jam, but you can use any jam you've got in your cupboard. Roulade will last for several days, just keep it chilled.
Caramel Potatoes
Trine Hahnemann · Scandinavian Christmas
Some people think this is a really is a weird way to eat potatoes! In my family, they are an essential part of Christmas Eve dinner. The secret to the perfect caramel potato is time; let them simmer slow and easy while you turn them gently now and then, so they are coated with caramel over and over again.
Crunchy Herbed Chicken Salad
Trine Hahnemann · Midnight Sun
Use up leftover chicken in this chopped salad made with fresh herbs and asparagus. An easy no-cook recipe for summer lunches or light dinners.
Danish Custard Pies
Trine Hahnemann · Scandinavian Baking
One day I was researching shortcrust pastry recipes and I asked my good friend and author Carolyn Steel - whose family had been hoteliers - if she had a great version. Her brother Brian had the recipe from the hotel, so I have him to thank for this truly excellent pastry. It is now part of this very classic Danish cake recipe with custard, which we call linse.
Home-made marzipan
Trine Hahnemann · Scandinavian Baking
Nordic ‘pizza’ with kale and potato
Trine Hahnemann · Scandinavian Baking
Nordic spelt focaccia with fruit and nuts
Trine Hahnemann · Scandinavian Baking
Rhubarb Meringue Cake
Trine Hahnemann · Simply Scandinavian
In Scandinavia, the first rhubarb stalks are a sign of spring; therefore, anything made with rhubarb makes people happy. It is a sign of the new season, a change in the light and the temperature, and the knowledge that fresh produce will shortly emerge from the land.
Rose Pound Cake
Trine Hahnemann · Scandinavian Baking
Rye Pancakes With Blueberries and Golden Syrup
Trine Hahnemann · Scandinavian Comfort Food: Embracing The Art Of Hygge
Pancakes for breakfast are a real treat. I have a bit of an obsession with rye, not only for health reasons but also because I really like the flavour, and it just adds something to so many things. I didn't grow up with American pancakes (they were something you saw in the movies), and never had pancakes in the morning - they were a treat or even dinner. I started making this recipe in the early 1990s when I was living in Washington D.C. and I was very influenced by American cooking.