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Katrine Klinken
Denmark
Registrace 8. 02. 2014
The channel “Klinken’s Kitchen” is about local food, where to get it, how to prepare good meals, and about enjoying food and drinks - and at the same time supporting good, organic producers and small businesses.
It is a great and fundamental joy to put delicious food on the table. Eating together binds us culturally, and cooking for others is an expression of love and care. Katrine Klinken is a chef, food and travel writer, teacher and lecturer. She is Danish and based in Copenhagen. Find out more at the, web, IG and FB - find the links here.
It is a great and fundamental joy to put delicious food on the table. Eating together binds us culturally, and cooking for others is an expression of love and care. Katrine Klinken is a chef, food and travel writer, teacher and lecturer. She is Danish and based in Copenhagen. Find out more at the, web, IG and FB - find the links here.
The Honey Shop in Copenhagen
A specialty shop with wonderful bee products
Katrine Klinken is a dedicated foodie - cook, consultant, writer, author of cookbooks, teacher … and now also shop owner. Here she sells honey from across the country and some from abroad.
Spring honey, summer honey and heather honey taste differently of seasonal flowers and the bees’ work.
Honey is nature’s gold, cherished since the dawn of time. Honey is more than just sweet. Honey can have both depth, freshness, and flower flavours and it can be mild or strong.
The bees, the landscape, and the natural flora - often called terroir - create together with the beekeeper the multitude of tastes and consistencies that characterize local honeys, making them different from place to place, from year to year.
The bee pollen collected by the bees from flowers open up universes of taste. Bee pollen and honey are pure and unique natural products that add character and gusto to our food and drink. Bee pollen and honey are used both in sweet and savoury dishes - for everyday cooking and exquisite meals.
Keeping bees for pollination and for honey is an ancient tradition. The specialty shop is an important connecting link, bringing honey from beekeepers to honey lovers.
The shop’s product range is a selection of local, primarily Danish seasonal honeys, extracted honeys and pressed honeys, specialty honeys from particular floras and vintage honeys. Imagine a wine shop, but with honey!
Welcome
Follow the shop at Instagram honning_katrineklinken
Or Facebook honningkatrineklinken
Homepage: honningklinken.dk
The honey shop: HONNING ved Katrine Klinken, Adress: Jægersborggade 49 kld.th. 2200 Copenhagen N, Denmark.
A video made by Camilla Stephan 2021
Katrine Klinken is a dedicated foodie - cook, consultant, writer, author of cookbooks, teacher … and now also shop owner. Here she sells honey from across the country and some from abroad.
Spring honey, summer honey and heather honey taste differently of seasonal flowers and the bees’ work.
Honey is nature’s gold, cherished since the dawn of time. Honey is more than just sweet. Honey can have both depth, freshness, and flower flavours and it can be mild or strong.
The bees, the landscape, and the natural flora - often called terroir - create together with the beekeeper the multitude of tastes and consistencies that characterize local honeys, making them different from place to place, from year to year.
The bee pollen collected by the bees from flowers open up universes of taste. Bee pollen and honey are pure and unique natural products that add character and gusto to our food and drink. Bee pollen and honey are used both in sweet and savoury dishes - for everyday cooking and exquisite meals.
Keeping bees for pollination and for honey is an ancient tradition. The specialty shop is an important connecting link, bringing honey from beekeepers to honey lovers.
The shop’s product range is a selection of local, primarily Danish seasonal honeys, extracted honeys and pressed honeys, specialty honeys from particular floras and vintage honeys. Imagine a wine shop, but with honey!
Welcome
Follow the shop at Instagram honning_katrineklinken
Or Facebook honningkatrineklinken
Homepage: honningklinken.dk
The honey shop: HONNING ved Katrine Klinken, Adress: Jægersborggade 49 kld.th. 2200 Copenhagen N, Denmark.
A video made by Camilla Stephan 2021
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Hmmm, no, it's not sweet at all, the taste is sharp sour, goat-ish, sourcream-ish.
Such a nice presentation, can't wait for the next video!
Thanks so much - and if you like please flow the project at Instagram
what a lovely video, thank you Katrine!
Thanks for your feedback. So good to know that this tradition still is important.
💐
Where did you get those beautiful plates on your wall in you kitchen?
👍
I think I'm in love with the snail lady.
Just wondering how u keep it indefinitely. If ur not making cheese every day or so, how do u keep ur mother culture good? Do u eventually put it in the fridge? I totally get the process of making it.
Can you sell it to me some breeds?
Thank you for the information, God bless. Greeting from Brazil (South America).
Nah I’m good
Thank you for the video! I see that the Camembert does es not need to be pressed like other cheeses, is that right ?
Yes that is correct - in general you do not press Camembert, Brie and Blue Cheeses
@@klinkenskitchen1092 thank you
I'm American but spent a year in Denmark 20+ years ago. I loved leverpostej and had it every day for lunch! I have missed it very much since returning to the US. It's very hard to find pork liver here, so I've never made it from scratch. But yesterday I came up with a shortcut that turned out to be just like the leverpostej that I used to love so much in Denmark. Start with an 8 oz package of liverwurst, which has the same flavor and is mostly pork liver and pork fat like leverpostej but is the wrong texture (too dense). Put it in a food processor with a few tablespoons of milk or cream and one egg yolk. Blend well. Whip the egg white separately until it holds a peak, then fold it into the liverwurst mix. Pour into a small loaf pan and bake for 45-50 minutes at 350 or until a skewer comes out clean. Super easy and all the ingredients can be found in any supermarket.
Ilove Denmark!!!! Please my best wishies to my Danes Stig Christiansen and Mariette Tiedemann! !!!I love !!!!Half of my hart is- Danish!!!!
I was an emploee at Krogsfiskerestaurant Gammelstrand 38 in Copenhagen...
According to a accent -you are Danish....I love Denmark!!!
great video thanks for sharing, thinking of starting a farm in devon uk
Hvor er det trist i dag, at danskerne er så uvidende om kemi. Niels Bohr var din dansker, fjolser.
hvad tænker du på her ? er det kemien i osteproduktion?
You know, Americans, why New Jersey is "The Garden State"? Night soil. These days, with all the fake food, that night soil is prolly toxic. OTH, we're not all at sea. Oslo harbor saw a walrus within the decade. Raw walrus blubber will nourish you. Eat local. Know your farmer and fishermen.
Honning kan være den mest fantastiske vare i verden.
Enig - og honning er ikke bare honning. Det er spændende at nørde igennem og opleve den store variation.
czcams.com/video/yfeH0PxpZ8g/video.html
Nice video 👍
Really fun, thank you
mmm I love the brown cheese that comes from small cheese makers (ysteri) nice video!
😂😂😂😂
Even snail eggs eatable!! Omg
u know these eggs are healthy
Mhhhh bona bravo💯
ارواحي للجزاير نطبخلك طاجين ببوش حار الله الله تاكلي وتعرقي 💜
So beautiful! My grandparents are Danish immigrants and we make these once in a while to keep up the tradition :) Hello from America! I love your video ☺️
Hi Erika thanks so much for the comment, that was nice to read.
This is a perfect recipe to be on Khal,com. You should add it there. I am sure a lot of people will love your recipes there....
I can say that it's earthy taste because I've actually eaten dirt 🤣🤣🤣
Keep moving sis
I just had my first leverpostej in 18 years. I left Denmark 35 years ago and reside in Las Vegas now. I was lucky to find a danish store in Berkeley CA (Nordic House) that makes them from scratch and ships them frozen so you can bake them and eat them fresh and warm. It tasted just like Stryhn's Grovhakket Leverpostej I grew up with as a kid. Definitely one of the many things that I miss from Denmark. Thanks for the history lesson. Maybe next time I'll venture out and try to cook it myself. Best regards from Las Vegas.
Det är gott på surdegsbröd med smör på, it is tasty with sourdough bread and some butter. Tack, thank you.
I love her scandanavian accent 😁
Easily my most favorite cheese. I could eat this every day.
will mold still grow if we are using kefir as a cultured starter?
It should, yes. I know mould often grows on my kefir if I forget about it. But only in winter 🙈
I think so - sorry late reply
Geotrichum grows on my kefir all the time. Don't have to be any certain time of year. I keep my house a steady temp between 68-70
yummy
Thank you for this. I grew up in Oslo and felt a sudden craving for brunost
Ewww
Wow so interesting l like eating snails but hardly can find where to buy it here in Sweden. Pls can you leave any contact or store name that i can find some to buy? Thanks.
sorry I do not know - but maybe online from Ditte?
Are you familiar with Aladasturi Red 2018 or Tsolikouri Orange 2018? I am looking for popular Georgian wines both red and white/orange! However, the white wine that I am looking for I want to be more yellow and cloudy without being too sweet. Same with red, not sweet. For reds, I am looking for something that is more of the fruit punch/ruby red see-through color rather than a dark red. I’m looking for the most traditional possible and something that is definitely popular for sure. Suggestions?
I am from Pakistan and I really love norwegian brown cheese. I really find difficult to stop myself from overeating the brown cheese. It tastes is something unexplainable. Thank you for making such video.
Such beautiful garden! We are also trying to grow the most in small land here.
My favorite danish cake 🍰😋
I miss this cake😋😋😋
Jesper did a great job!
Lmao hell no
😂😂
In India any market for snail ,if available please tell
excellent video, thanks for sharing
Thank you - It seems so long ago during these days when it is not possible to travel - we become real locals at the moment ;o) and even that is good in some ways I really miss the inspiration you get from abroad.