Champagne brunch

30 min.
1 pers.
Medium

Ingredients:

SERVES 1

Ingredients:

Crispy pancetta, grilled asparagus and soft-boiled egg

2 thin slices pancetta

2 spears green asparagus

Extra virgin olive oil

1 egg

Sea salt

Black pepper

 

Croissant with DEN GAMLE FABRIK rose hip jam

100 ml DANISH SELECTION rosehip jam

200 ml Greek-style yoghurt

1 lime

 

Melon soup

½ melon

½ punnet fresh berries

Fresh mint or lemon balm (optional).

 

Cava/champagne with orange juice ice cubes

Preparation time: 45 min.

Crispy pancetta, grilled asparagus and soft-boiled egg

  1. Bake a few thin slices of pancetta in the oven. This takes only a few minutes at 200°C. Make sure they don't burn! Remove when golden brown.
  2. Grill asparagus for 2 minutes in the oven, on a barbecue or in a frying pan.
  3. Toss in a little extra virgin olive oil and leave to cool slightly.
  4. Cut diagonally and wrap with slices of grilled pancetta.

Serve with a soft-boiled egg, sea salt and freshly milled black pepper.

Croissant with DEN GAMLE FABRIK rosehip jam

  1. Mix DANISH SELECTION rose hip jam with Greek-style yoghurt. Season to taste with lime juice.

Serve with a freshly baked croissant.

Melon soup

  1. Roughly chop the melon and then blend.
  2. Pour into a glass. Decorate with fresh berries and mint or lemon balm (optional).

 

Cava/champagne with orange juice ice cubes

Pour orange juice into an ice cube tray or bag.

Freeze.

Toss a few of the ice cubes into a good Cava or champagne just before serving.

Preparation:

Preparation time: 45 min.

Crispy pancetta, grilled asparagus and soft-boiled egg

  1. Bake a few thin slices of pancetta in the oven. This takes only a few minutes at 200°C. Make sure they don't burn! Remove when golden brown.
  2. Grill asparagus for 2 minutes in the oven, on a barbecue or in a frying pan.
  3. Toss in a little extra virgin olive oil and leave to cool slightly.
  4. Cut diagonally and wrap with slices of grilled pancetta.

Serve with a soft-boiled egg, sea salt and freshly milled black pepper.

Croissant with DEN GAMLE FABRIK rosehip jam

  1. Mix DANISH SELECTION rose hip jam with Greek-style yoghurt. Season to taste with lime juice.

Serve with a freshly baked croissant.

Melon soup

  1. Roughly chop the melon and then blend.
  2. Pour into a glass. Decorate with fresh berries and mint or lemon balm (optional).

 

Cava/champagne with orange juice ice cubes

Pour orange juice into an ice cube tray or bag.

Freeze.

Toss a few of the ice cubes into a good Cava or champagne just before serving.

100 ml orange juice

300 ml Cava or champagne 

Rosehip

The history of Den Gamle Fabrik

How we produce our fruit spread

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