Under 30: Danish Open-Faced Rye Sandwich

Serves: 2 | Prep Time: 5 mins | Cook Time: 20 mins

After our amazing weekend in Copenhagen, we wanted to re-create what is perhaps their most famous delicacy. Sometimes known as snaps and sometimes known as smørrebrød, it was an absolute delight to try on our Food Tour of Copenhagen. The open-faced rye sandwiches are most often done with red onions, pickles, mayonnaise, eggs and beetroot, and now back in Sheffield, here is our attempt at it...


- 1/2 red onion, very thinly sliced
- 1 tbsp red wine vinegar
- salted butter
- 8 slices rye bread
- 4 tbsp mayonnaise
- 2 medium cooked beetroot, thinly sliced
- 2 radishes, thinly sliced
- 4 hard-boiled eggs, peeled and quartered
- small handful fresh dill
- 16 pickled cornichons, diced


1. Combine the red onion and vinegar in a bowl. Leave to pickle for 20 mins.
2. Meanwhile, spread a thin layer of butter on one side of the bread slices, then divide the mayonnaise between them. Arrange the beetroot, radishes, hard-boiled eggs, pickled red onion and dill fronds on top of the bread.
3. To serve, sprinkle with the coronations and season with sea salt and black pepper.

You can also find us on:



Review: I Sea Pasta Pesto

Serves: 4 | Prep Time: 20 mins | Cook Time: 20 mins

As many people are, we are absolute pasta lovers: it's tasty, quick to make and so versatile, but today we bring you something healthier and free from friendly from of pasta. I Sea Pasta is organic, gluten free and vegan friendly - can you even go wrong?

Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world. I sea pasta looks like tagliatelle but is 100% wild, handpicked seaweed from Connemara, Ireland.

We have actually reviewed one of their other products before, I Sea Bacon. Seamore is turning seaweed into an everyday food. They are turning the healthiest, most sustainable ingredient on the planet into tasty, convenient and affordable food.

I know some of you may be thinking that sounds weird or maybe even disgusting, but honestly the seaweed taste doesn't taste as strong as it smells when boiling it. It is definitely not overpowering to the rest of the dish, if like me, you like your pasta with a bit of a bite, this 'pasta' still has that and is much more healthier - it could never replace the real deal but it sure will be a great alternative to stay healthy and for anyone who is gluten free!


100g I sea pasta (1 pack)
- 250g cherry tomatoes
- 30g basil
- 1 garlic clove
- Pepper and salt
- 75 dl extra virgin olive oil
- green pesto
- 2 tbl toasted pine nuts
- 30g parmesan cheese


1. Soak I sea pasta in lukewarm water for 20 min.

2. Rinse I sea pasta in a colander and put it into boiling water (make the sure pasta is under water). Let it cook for 20 min.

3. Meanwhile, cook the cherry tomatoes in olive oil until they are soft.

4. Rinse the cooked I sea pasta and stir it through the pesto.

5. To garnish use the cherry tomatoes.
Also you could add a piece of cooked fish, meator extra vegetables. Yummy.

Recipe from: https://seamorefood.com/i-sea-pasta-pesto/

Disclaimer: we were sent this product in exchange for a review. But as always, all our opinions and photos are our own.

You can also find us on:



Copenhagen: Marv & Ben, Snaregade

Freshly baked bread brushed with bone marrow and buttermilk

Normally looking for cheap eats in the new cities we explore, we occasionally have to take exception. With Jessica's birthday weekend away to Copenhagen, we did without regret when we visited Snaregade's Marv & Ben, who lead the way with the finest Nordic cuisine in the city.

Everything is prepared from scratch here with a curious combination of ingredients that cannot be found elsewhere. Following the traditional 'small plate' culture that we first experienced in Oslo's Nord & Natt last month, we chose from Marv & Ben's 'Four Favourites' recommendation, which took us on a sophisticated journey of exquisite flavours. 

However beforehand, we were treated to some snacks... if that's what you want to call it. With everything from a hot chicken and garlic soup to warm us from the sub-zero temperatures outside to small bites of deer meat and mushroom, we prepared ourselves for a special evening ahead. 

With the best bread we've ever had with the smoothest of buttermilk, and a glass of their beautiful champagne, we toasted Jessica's birthday and before long, our first starter course arrived. 

Codfish, blue mussel & fermented asparagus 

Thanks to our trip to Lisbon in January and exposure to the Portuguese's massive appetite for cod fish, we have become massive fans of it and are looking to incorporate more fish into our home cooking. We were delighted to find it on the tasting menu here, and learnt that Portugal actually imports the freshest kinds of cod from Scandinavia. There was a heightened fish flavour from the blue mussel and kicks of garlic from the fermented asparagus which made all in all for huge punches of flavour and a melt-in-the-mouth start to proceedings. 

On with the fish theme, the floral verbena tones in our second appetiser of squid and leek was equally as delicious.

Squid, leek & verbena

It was a tough choice, but the main course of grilled pork belly, grilled beetroot and fermented raspberry was our favourite of the evening. The unbelievably tender meat, delicious sauce and the massive complimenting flavours were having a party in our mouths. We'd go back to that party every night if we could.

Grilled pork, beetroot & raspberry 

With the final of the 'Four Favourite's finishing our time here with an incredible dessert, we were full but left wanting so much more. As with Nord & Natt, the small plates will deceive you into thinking it won't be enough, but it is never the case.

How could we resist this amazing doughnut-like caramelised apple? The raw artichoke and artichoke chips gave crispy and soft textures with the lemon and thyme cream. It worked fantastically well and it was the best end to a journey through Copenhagen's dining culture, at the best place to have it. 

Caramelised apple, Jerusalem artichoke & lemon thyme

At 400 DKK (just under £50) per person for the 'Four Favourite's,' it was a splurge which was more than worth it. Each plate wasn't just full of food, but thought, care and character. No wonder Marv & Ben have found themselves in the Michelin Guide for six consecutive years and cemented itself as the best Nordic restaurant in Copenhagen.

Food: ★★★★★
Customer service: ★★★★★
Atmosphere: ★★★★★
Toilets: ★★★★

You can also find us on:



Copenhagen: The Copenhagen Food Tour

Here we are again - another European city and another fantastic food tour. We were in the beautiful city of Copenhagen for Jessica's birthday weekend and couldn't pass off the opportunity to explore Denmark's culinary scene.

When finding the start point for Sandeman's New Europe Tour, we joked about the hotdog stands which are dotted around the city being a stop on the tour. 10 minutes later, and there we were enjoying something which definitely shouldn't be judged on its cover. These hotdogs are originally German, but have become the most popular street food in Denmark. Open all day and most of the night to capture the spill overs from the many bars and clubs, they were amazingly delicious.

There were raw onions, cooked onions, ketchup, mustard and pickles making for soft, crispy, hot and cold all in one mouthful. It's hard to find a quick and cheap snack in this affluent city but this is definitely the way to go and it was a fantastic way to kick off the tour.

Next up... beer! In Tap House there are 61 beers on tap which are all local to Copenhagen. The first of two tasters was an IPA and the second was a complete opposite in a coffee like stout. Drinking is key to the Danish concept of Hygge - locals mostly drink to relax and not get drunk. They have a deep care for the quality of the drinks and drink slowly to savour the taste and enjoy good company.

We were lucky to stumble across Torvehallerne markets just around the corner from our hotel when we first arrived. After a wander around and one of the best coffees we've ever had at The Coffee Collective, we were delighted to be back a few hours later on the tour. These food markets go way back to opening in 1889 but reopened as the glass containers they are today in 2011. 

With everything from cheese, Danish pastries and sushi, we tried their famous smorobrod (rye bread) with curry dip. It was spicy, melt in the mouth and completely perfect. 

That wasn't the last of the rye bread and that came as no surprise when we found out that on average a Dane consumes 30kg of it every year! It's often made at home to take out to school or work with simple ingredients on top. However restaurants like to jazz it up and at our next stop, Skaal, they did just that. 

With a board of smorobrod topped herring & capers and potatoes & eggs, we were treated to this famous Danish delicacy yet again. 'Skaal' translates into English as 'cheers' and more IPA's followed out to enjoy alongside. 

What would a tour of Copenhagen be if we didn't end with Danish pastries? These often used as an afternoon snack was the perfect way to end a fantastic tour. 

Shorter than most tours we've done in other cities at around 2.5 hours, we were in walking distance between each stop and managed many new parts of Copenhagen along the way. Our guide, Laura, was amazing and we'd fully recommend this fantastic culinary experience.

Disclaimer: we were given discounted tickets to the Sandeman's New Europe Food Tour in exchange for an honest review. However as always, all pictures and views are our own.

You can also find us on:



Event: Brunching Bloggers at Arlo's Battersea

Since releasing our first ever #BrunchingBloggers event at Annie's Restaurant last year in October - we were excited to get planning for 2018! To kick off our 2018 dates, located 5 minutes walk from Clapham Junction station, we headed down to Arlo's in Battersea on the crisp morning of Saturday 24th February. 



Budget Series: Aubergine, Bean and Potato Curry #Nomineat

Serves: 3-4 | Prep Time: 5 mins | Cook Time: 40 mins

We were approached by Sheffield Futures to join their cooking campaign in support of Money For Life. Sheffield Futures is dedicated to helping Sheffield's young people to reach their full potential and achieve the best out of life, whatever their starting point.

© Food & Baker

This site uses cookies from Google to deliver its services - Click here for information.

Blog Layout Designed by pipdig