Thin apple tart, chocolate mousse, 2-ingredient cake, quick and easy pound cake: each idea is designed to save you time in the kitchen. These quick desserts are perfect for beginners, experienced cooks, and especially those in a hurry. With these homemade dessert recipes that take less than 20 minutes, you can delight your loved ones without stress, while prioritizing pleasure and simplicity. Let yourself be inspired by these easy, quick, and delicious desserts, perfect for satisfying your sweet tooth any time of day.

Cinnamon roll-style palmier cookies

innamon apple fritters

Thin apple and honey tart

Chocolate fondant with a molten salted center

Apple and cinnamon muffins

Essential in all our kitchens, oil is at the heart of many of our favorite recipes, whether it’s for seasoning a salad or for sautéing, roasting or frying food.

Have you seen the TV2 program “The Junkfood Experiment”? In short, it is a TV program where we follow four well-known Danes who have agreed to only consume junk food for three weeks. I immediately get a flashback to the American film “Supersize Me” from 2004, where Morgan Spurlock sits down to investigate the consequences of only eating McDonalds food for a month.

A disgrace agenda

As a healthcare professional, I am very surprised that such programs are still broadcast – and produced at all. My first thought is that the participants must have received a good portion of money to participate in this experiment. The program has only one agenda: to shame junk food by talking maximally disparagingly about it and proving that it is very harmful to the body. So it is a scare campaign that should make us feel wrong and ashamed when we eat junk food.

All one-sided diet is unhealthy

But hey – stop right away! For what is it really that makes just a few weeks of junk food have such a big impact on the participants’ state of health? The answer is short and sweet: they do not eat anything else!
It is quite obvious that if you eat food that is so energy dense, ie contains many calories, is rich in fat, salt and sugar and has a low content of vitamins and minerals, then the body will react because it simply lacks nutrition.
How do you think your body would react if we did the experiment: “You can only eat carrots and cucumbers for three weeks”?
Very one-sided diet will always have some kind of consequences for your health. If you live only on carrots and cucumbers, you will lack nutrition in the form of fat and protein, and you will also here in a few weeks notice a big difference in an inappropriate direction.

To trick the brain

In my eyes, the program – or programs like this – creates two major challenges:

1. What happens to us when we watch a program that features junk food?
2. What happens when we shame junk food?

When we humans watch a TV show, an advertisement or walk past the candy shelf in the supermarket, we are affected by it. Our brain is – whether we like it or not – affected / tricked. A small seed is sown, which unfolds in a craving for the seen food, or something reminiscent of it. Tricking the brain can easily be used appropriately e.g. by having fruits and vegetables freely available at home or at work. Where it becomes inappropriate is when it is hyper-tasty foods such as. sweets, chips, chocolate, cakes, etc., we get tricked by.
Try once to notice how much input of hyper-tasty food you get through TV and commercials.

Prohibition gives cravings

Also, try noting, the next time you are in a supermarket, what happens when the smell of freshly baked cake from the bakery hits your nostrils. Or at the checkout line, where the chocolate bars are lined up and the Tivoli bars almost jump up on the strip by themselves. Everything is available and stands out and helps to create a need that we may not have had before we went into the supermarket. Do you have e.g. had a special urge for Shrovetide buns lately? Funny enough, it’s rare that we get the urge for Shrovetide buns on a summer day.
But let’s return to the “Junkfood Experiment”. For what really happens when you start shaming certain foods? It often happens that you automatically think:

1. “From Monday, I can no longer eat ‘dit, dut, dat’, so before I start my new, healthy life, I just have to have extra that I can no longer get.”
   So it pushes for an extra craving where you eat more than you need, maybe even an overeating that leads to bad thoughts about yourself.
2. “I’m an adult, so no one has to decide when I eat junk food.”

So it evokes an inner defiance of being in control of oneself because others do not have to decide what to do. This often also leads to overeating.

But what then?

Yes, what do you do when you want to live a healthy life, but know that you feel like hyper-tasty food, even if you’re trying to walk through the supermarket with blinders on or zapping away from the TV commercials about Kim’s Chips?

Lower your shoulders and breathe – because there is a solution, namely: Eat varied !

” But how do I eat varied ,” you might think? It does not have to be that cumbersome. What you can take advantage of is to eat nutritious, eat fruits and vegetables every day and eat high in fiber. Varied does not mean that you can not eat e.g. the same breakfast every day, but that you should think about not just eating one-sided, as they do in the “Junkfood experiment”.
If you generally eat varied, there is easily room for junk food once in a while. Once you have decided that! When junk food is a hovsa solution, it easily gives a bad conscience, so consider how often it fits into your life and plan when it should be. Then you do not have to put junk food in the corner of shame, but instead look forward to it and eat it with great gusto.

Smoothies are a delicious offer for a healthy snack – and can also be used as a fresh alternative to a dessert. You can make it with just the flavors you want, but here you get two good Ubberup recipes.
If you make a double portion of your smoothies, you can even use the other half to make smoothies ice cream with. Especially children are completely crazy about them – and then they are a lot healthier in terms of energy than e.g. a softice.

THE GREEN

1 person

60 g ripe banana or ripe mango
40 g frozen black currants
30 g frozen broccoli
10 g frozen spinach
teaspoon. vanilla powder
½ tsp. rapeseed oil
1½ dl skimmed milk
½ dl skyr (0.2%) or quark

• Blend all the ingredients and taste if necessary. to with vanilla powder and ripe banana or mango
• You can also use other vegetables, just that it is frozen – frozen vegetables taste neutral, but still provide all the good nutrition
• You can possibly vary the taste by adding licorice powder instead of vanilla powder

THE RED

1 person

5 g cashews
50 g raspberries or strawberries
60 g ripe banana
75 g skyr
50 g skim milk (0.5%)
sk tsp. vanilla powder

• Blend all the ingredients, and taste if necessary. to with a little extra vanilla powder
• If you can not tolerate nuts, add any. 1 tbsp. coconut oil
• If you use frozen raspberries, the Danish Veterinary and Food Administration recommends that you give them a boil for 1 min. Freeze them if necessary. down into ice cube trays afterwards so your smoothie can get cold

4 pers.

What you need:

400 grams of minced beef
150 grams of diced onion
4-6 cloves finely chopped garlic
2 tbsp. oil
350 grams coarsely grated root vegetables
2 cans chopped tomatoes
1 can concentrated tomato paste
2 tbsp. balsamic vinegar or lemon juice
1 tbsp. basil
1 tbsp. oregano
Possibly. 1-2 dl beef broth
Salt and pepper

Here’s how you do it:

• Heat the oil in a saucepan and add the onion and garlic. Let them cook until ready.
• Add the minced beef, let it brown, then add the root vegetables, chopped tomatoes, tomato paste, basil and oregano, and season with salt and pepper.
• Put the lid on the pan and let it simmer for approx. 30 min.

Add if necessary. broth if the meat sauce seems “dry”. Finish with a little balsamic vinegar.

Served with wholemeal spaghetti

Lasagne has been a frequent guest at Danish dinner tables for more than 40 years, and the original Italian recipe with minced beef has been supplemented with many different versions – also as in this recipe: without meat!

The vegetarian lasagna is good for meat-free days – it is filled with lots of healthy vegetables and protein-rich lentils. It is at the same time juicy and tasty and easy to make.
Bon appetite!

4-6 people

What you need:

150 g diced onion
3 cloves finely chopped garlic
350 g sliced ​​leeks
200 g coarsely grated carrots
100 g red lentils
2 ds. chopped tomatoes
1 tbsp. sambal oelek
3 dl vegetable broth
200 g fresh spinach
2 tbsp. oil
Basil, oregano, salt and pepper
300 g cottage cheese
9-10 wholemeal lasagne plates
150 g grated mozzarella (+20%)

Here’s how you do it:

• Brown onion and garlic in the oil
• Add the leeks and grated carrot and let the vegetables simmer for a few minutes
• Add chopped tomatoes, vegetable broth, red lentils, basil, sambal oelek, oregano, salt and pepper
• Let the vegetable sauce simmer under a lid until the lentils are tender
• Add the fresh spinach and let the spinach collapse
• Taste the vegetable sauce
• Stir the cottage cheese into the vegetable sauce
• Grease an ovenproof dish with oil
• Start by laying a layer of lasagne plates, then vegetable sauce, then lasagne plates again, then vegetable sauce, etc.
• Sprinkle with grated cheese
• Put the lasagna in the oven for approx. 45 min. at 175 degrees

The dish contains 1,700 g of greens.

TIP:
Turn off the oven and let the lasagna simmer for approx. 15 min. before serving so that it can “sit”.

Serving suggestions:
Can be served with a good, mixed salad or raw food salad

Every week we have a vegetarian day at Ubberup Højskole, and this wonderful soup is one of the students’ big favorites. It is filled with delicious, crispy vegetables – and you can use just the vegetables that are in the vegetable drawer. The soup is easy to make, because it is the starting point for most of the dishes we serve, which are found in our cookbooks. Our goal is to make it easy to make tasty, healthy dishes so that it becomes natural to implement them in everyday life.

4 pers.

What you need:

2 ds. (240 g) butterbeans
2 dl coconut milk
100 g spring onions, sliced
​​200 g tomatoes, diced
150 g mushrooms, quartered
200 g red peppers, diced
250 g carrots, in thin sticks
1 tbsp. red curry paste
Salt
Possibly. fresh coriander as the green sprinkle

Here’s how you do it:

• Put all the ingredients in a saucepan and heat them up slowly.
• Let the dish simmer until the carrots are tender.
• Season with salt and possibly. a little extra curry paste.
• Sprinkle the dish with fresh coriander just before serving.

The dish contains 900 g of greens.

Serving suggestions:

Can be served with a piece of wholemeal bread.
The dish is basically a vegetarian dish, but if you miss a piece of meat, then a piece of fried chicken is also really delicious.

This raw food with mango is one of the very popular raw food salads when it comes to the buffet at Ubberup Højskole. It is the special mix between sweet, sour and crispy that makes the raw food good for both an independent lunch salad with e.g. a piece of sourdough bread or as a fresh accompaniment to meat from the summer grill.

What you need:

150 g diced mango
350 g sliced ​​scallion (not too fine)
fresh basil, coarsely chopped
broad-leaved parsley, coarsely chopped

Dressing:

1 piece. lime (grated peel and juice)
2 tbsp. oil
½ dl water
salt and pepper

Here’s how you do it:

• Put mango diced in a bowl
• Mix the dressing together and pour it over the mango fruit
• Roughly chop the basil and broad-leaved parsley
• Mix mango and herbs together with scallion