I adore goulash in the winter. It is warming and delicious – and it is the kind of slow food, that fills the house with wonderful smells throughout the day. This is my mom’s recipe, so it is by no means authentically Hungarian. This is the perfect winter weekend food. Perfect slow food for a cheep piece of beef and heaps of potatos. I also love making it over a campfire.
Fastelavnsboller are traditional buns that are baked for Shrovetide/carnival or “fastelavn” as it is called in Danish. They are supposed to be the part of the big party before lend. Even though nobody upholds lend anymore these buns are widely available in stores and are baked and eaten in February. It is a soft bun filled with custard.