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Cook Yourself Happy: The Danish Way Hardcover – September 21, 2017
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From the Publisher
Stuffed Pumpkin With Nuts And Danish Cheese
Fyldt Bagt Graeskarmed Ost
In the good old days, it wasn’t a question of: ‘Can we eat this pumpkin, or is it just for carving for Halloween?’, they were all farmed to eat. I tend to always use the ‘pie pumpkins’, which can also be used for Halloween if it’s that time of year.
Pumpkin is one of my favourite vegetables, even in its most simple form, drizzled with olive oil and coarse sea salt and baked in the oven for an hour – utterly, utterly delicious.
This dish is a really satisfying winter warmer, perfect for a girly dinner, or as a very fulfilling side dish to my pulled pork or roast chicken.
Preheat the oven to 200°C/400°F/gas mark 6
Prepare the pumpkin by cutting a ‘lid’ out of the top, then scoop out the seeds and discard. Take out the flesh carefully, leaving the skin intact. Chop the pumpkin flesh roughly and place in an ovenproof dish. Drizzle with 4 tbsp of olive oil, season with a pinch of salt and bake in the oven for 30 minutes.
Meanwhile, in a large saucepan, warm the remaining 4 tbsp of olive oil, then add the onion, garlic and the remaining 1 tsp of salt. Gently fry for a couple of minutes, then add the pine nuts, water chestnuts, hemp seeds, cashew nuts, oats and honey. Fry until golden and crispy, then set aside.
When the pumpkin flesh is baked, take it out of the oven and mix in the nut mixture, adding the lemon juice and half the grated cheese.
Turn the temperature down to 180°C/350°F/gas mark 4. Transfer the nut filling into the whole pumpkin and top with the remaining cheese. Bake in the oven for 20 minutes.
Take the pumpkin out of the oven and leave for 10 minutes before cutting it into 6 portions. This is delicious on its own or with my kale and quinoa salad on the side.
- 1 Natoora Delica pumpkin
- 8 tbsp olive oil
- a pinch plus 1 tsp pink Himalayan salt or sea salt
- 1 large red onion, finely chopped
- 1 large clove of garlic, finely chopped
- 200g (7oz/1½ cups) pine nuts
- 200g (7oz/1½ cups) water chestnuts, cubed
- 2 tbsp hemp seeds
- 100g (3½oz/¾ cup) cashew nuts
- 2 tbsp oats
- 2 tbsp honey
- 2 tbsp lemon juice
- 200g (7oz/1¾ cups) grated aged Havarti or Cheddar cheese
About the Author
Caroline Fleming has earned a reputation as a lifestyle guru. A former model, she has hosted Denmark’s Next Top Model and The Baroness Moves In, and is currently one of the stars of the reality TV show Ladies of London. The third series of Ladies of London, in which Caroline has a main role, will air later this year and will be shown in 22 countries including the UK and the USA, its main market. A passionate cook, Caroline’s role in the series is very much the home-maker in the kitchen.
Caroline has already published three best-selling cookery books in Denmark, developed a range of hosiery and will launch her own brand of kitchenware and homeware in spring 2017. She has a large Instagram following (200k followers) and frequently posts about her food and lifestyle.
Top customer reviews
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Tomatoes, and Red Onion~ so delicious. Made a wonderful side dish with our Sunday picnic.
Caroline Fleming is a beautiful lady with a beautiful spirit~ by far my favorite lady of London (Bravo channel). This cookbook is
a gem~ gorgeous photographs, fabulous recipes, and joie de vivre! Hygge (Coziness) is the Danish way~ & this book is filled with
nurturing, cozy, healthy and beautiful ideas.
Highly recommend~ & I will be buying copies to give to some friends and neighbors during the holidays.
Update 10/20/2017, I prepared Caroline's Father's recipe for Chicken Salad....it was so delicious! I added grapes on my own. My Husband loved it! This was super easy to prepare and fun to make. This is the Best Cookbook I have ever used. I will try the Buttermilk Soup soon!! Can't wait!!
I haven't made any of the meals yet but I can't wait to get started!
This is definitely my new go to cook book when I'm looking for Scandinavian food!