It’s a savoury recipe! We all know what that means. Winter, or as it shall henceforth be known, the ‘anti-food-blogging season’, is over, and with its welcome departure come lengthy summer evenings, with the sun still high enough in the sky to guarantee reasonable photo opportunities for one’s dinner. People often ask me why I chose to move to Denmark, and although my usual response is a raised eyebrow and the simple statement ‘er, they offered me money’, I think I might now answer by pointing out the excellent food photography conditions provided by the languid, almost never-ending Scandinavian twilight.
Read moreTea-infused banana and walnut cinnamon buns
I debated long and hard over what to call these. When I put a picture of them up on instagram the other day, my finger hovered over the keyboard as I found myself weighing up the merits of ‘cinnamon rolls’ versus ‘cinnamon buns’. Were I actually Danish, rather than simply pretending by living in Denmark, being relatively tall, cycling everywhere and knowing how to say ‘I’m dog-hungry, give me a big pastry now’ in Danish, I would simply call them kanelsnegler (cinnamon snails) and be done with it, but I’m not so there was pause for thought. (And even this appears to be hotly contested in Denmark, because alongside the kanelsnegl there also exist the kanelsnurre and even the kanelting, literally ‘cinnamon thing’, which definitely suggests someone somewhere is sick of the entire debate).
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