Cooking GRIM
Tortilla Pizza
Recipe by Christina Bønding. Dinner’s ready in under 30 minutes!
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Cooking GRIM
Grilled Veggies with Baba Ganoush
Made by our GRIM chef Oliver Blomqvist. Serves 2, takes approx. 1 hour to make
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Food For Thought
Why We Decided to Source from Argentina with the Help of One Wholesaler
Written by Carolin Schiemer.
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Cooking GRIM
Green Kale Salad with Roasted Chickpeas
Recipe and picture by Lisbeth Tordendahl. She happily shared this recipe with us, which is from her new cook book “Kål og Kærlighed”. The beautiful...
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Cooking GRIM
The Celeriac-How-To-Guide
Because of its gnarly and misshapen appearance, celeriac is often referred to as the “ugly duckling” and the “hobbit” of the vegetable world and ra...
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Cooking GRIM
Celeriac Soup
Recipe and picture by Oliver Blomqvist. Serves easy lunch for 3–4 people!
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Cooking GRIM
Ratatouille
Recipe and pic by Oliver Blomqvist. Serves easy dinner for 2–3 people in about 1 hour.
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Cooking GRIM
Parsnip Brændende Kærlighed
A (big) twist on that Danish classic that everyone knows, with some parsnip puree and pickled beets. Top it off with Winter Purslane and you’re goo...
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Cooking GRIM
Veggie Lasagna
Lasagna is one of those recipes that are hard to mess up, even when your cooking skills are next to none. Try out this recipe from Barnemad to impr...
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Cooking GRIM
Beetroot Risotto
As usual on this blog, here’s a twist on a worldwide loved recipe — the risotto. It is tasty, cheesy and crunchy — and beets never tasted so good!
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Cooking GRIM
Veggie Broth
One of the most overlooked and misunderstood things in everyday homes is stock. Chicken stock, beef stock, or most: vegetable stock!
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