Ingredients:

25 g Fresh yeast
1 ½ dl Lukewarm water
3 Table spoons of oil
375 g Wheat flour
Fresh Rosemary
Coarse Salt

• Crumble the yeast  with your fingers into the water.
• Add oil and wheat flour and mix the dough until its nice and soft.
• Pour the dough into a dish with grease proof paper, we have used our Warm Dish.
• Make holes in the dough with your fingers.
• Sprinkle the salt and place small twigs of rosemary in the dough.
• Place the bread in a preheated oven, and bake the bread for 15-20 minutes at 200º Celcius.

Bon Appetit.

Ingredients:

• 4 apples with peel
• 3 oranges
• 1 large handful of fresh spinach
• 1 cm of fresh ginger

Here is how it is done:

• Peel the oranges.
• Put the oranges along with the rest of the ingredients in a juicer.

Serving Tips:
Serve with crushed ice.

Nordic, Raw and Playful
The NOMA Lab is connected to NOMA situated in a former warehouse on the national registry of protected buildings.  The tight restrictions meant that GXN was required to design the interior without using so much as one single nail in the walls or flooring.  The approach was to design four central multi-functional storage units; each composed from over five hundred uniquely formed wooden cubes. Curving playfully throughout the space, these units divide the 200M2 room into smaller areas accommodating the Food Lab, the herb garden, staff areas and office.  Raw and simple, through colours and forms, it captures a unique Nordic aesthetic.  True to the restaurant’s philosophy, the NOMA Lab is developed exclusively using Nordic materials.

The organic forms of the furniture pieces stand out through use of integrated light features, which also give the interior a lighter feel.  The additional lighting is provided by Normann Copenhagen and GXN’s specially developed STAR lamp, developed for NOMA whose reflective light casts dramatic geometric shadows into the surroundings.

As the number one ranked restaurant for two years in a row, the expectations for creative innovation at NOMA are higher than ever before. Therein lay the need for an inspiring ‘experimentarium’ where chefs could continue to take their skills further in the evolution and development of Nordic cuisine.  This commission was given to 3XN’s Innovation Unit, GXN, whose experimental design was an excellent match for NOMA’s innovative gastronomy.

Head of GXN, Kasper Guldager Jørgensen refers to the project as an Architectural Cookbook and says of the collaboration, ‘We move in parallel worlds.  NOMA’s dedicated and creative engagement in gastronomy is similar in many ways to GXN’s experimental take on new materials and ingredients in the architectural world.’

You will need :

1 dl. sunflower seeds
1 dl. pumpkin seeds
1 dl. flax seeds
1 dl. sesame seeds
1 dl. oatmeal
2 tea spoons of salt
1 tea spoon of backing powder
1 dl. olive oil
2 dl. water
3 dl. wheat flour

Here is how it is done :

• Mix all the ingredients and knead it until it is a sticky mass.
• Seperate the dough into three equally sized portions.
• Roll each portion flat onto a piece of greaseproof paper.
• Cut the dough into sizes appropriate to crisp bread.
• Place the breads in the oven and bake them in 15 minutes at 200º celcius.

When they are done, let them cool off for bit before eating.

We like our crisp bread with cheese and homemade marmelade accompanied by a soft-boiled egg and a nice cup of tea.

Ingredients:
4 chicken breasts
4 thin slices of parma ham
4 tbsp. feta cheese
2 large red onions
3-5 spring onions
1 cup of black olives
8 -10 cloves of garlic
Rosemary, thyme
Olive oil
Salt & pepper

Method:

• Add 1 tbsp. feta cheese on each chicken breast. Wrap a piece of parma ham around each chicken breast.
• Place the chicken breasts in the Familia Warm dish.
• Cut the red onions with peel into slices and put them in the dish along with the other vegetables and the spreaded herbs.
• Pour olive oil and sprinkle with salt and pepper.
• Get the dish into the oven for 45-60 minutes at 200°C.

Serving suggestions:
Tastes great with salad served in a Krenit bowl.

At the Normann Copenhagen Flagship Store and HQ we often get home-made treats from our colleagues. Therefore we have decided to share the best recipes with you. We will post a new treat every month.

For December we have the yummi “Chocolate -Nut- Marshmallows- Pieces”

Ingredients:
200 grams Toblerone Chocolate
200 grams Marshmallows
100 grams Almonds
100 grams Hazelnuts

• Grate all nuts on a dry pan until they are golden brown.
• Cut the Marshmallows in small pieces and mix with the nuts in a bowl.
• Melt the chocolate in a water bath and pour over the nut and Marshmallow mix.
• Make sure that the mix is covered with chocolate.
• Spread the mix on a piece of baking paper.
• Place in the fridge for a couple of hours until the chocolate is congealed.
• Cut into smaller pieces.

Serving Tips:
Serve the delicious Chocolate-Nut-Marshmallow-Pieces alone or with vanilla ice-cream.

Here at the Normann Copenhagen HQ we love great food and today we were in for a wonderful treat. Right before lunch these delicious mini “smørrebrød” arrived from a company called Danish minies. Within seconds everyone gathered around the plate (a Mormor plate of cause) and within minutes they were all gone… uhm. It may just have been a smart marketing stunt, but hey we loved it.

Guess what we ate! – the one right in front is a “Tartar-mad” – thats raw meat with capers, quail egg, horseradish and raw red onion. See them all here (in Danish).

Say hello to our new Friends. Four trivets designed by the anonymous artist, HuskMitNavn, and designer Troels Øder Hansen. The four cork trivets refer to the food on the table featuring a caricatured figure universe of a chicken, a pig, a cow and a fish. We hope your new Friends will bring an extra smile to the dining table. Bon appetit.

Troels Øder Hansen vs. HuskMitNavn say: “We wanted to give the traditional cork trivet a new lease of life. We work in the comic strip world and on the basis of the notion that things are more amusing when they are funny, which is reflected in Friends Trivets in an unpretentious way”.

Troels Øder Hansen vs. HuskMitNavn, who both have backgrounds in the area of graffiti, have worked together for a number of years and have broken down the boundary between art and design. Friends Trivets is the first of a series of designs that the duo have created for Normann Copenhagen.

Material: Cork

Price: Euro 40, DKK 300, USD 53, GBP 35 (4 pieces)

Buy now: www.shop.normann-copenhagen.com

Their latest feature of adding recipes for drinks and food is mind-blowing and plays with almost all your senses. Still nor Scope or we have figured out how to have add smell and taste to the online experience – but mouth-watering it is.

Experience for yourself and start cooking – no need to understand Japanese:)

Scope always gives the presentations of Normann Copenhagen´s products a Japanese spin, taking storytelling to a higher level.

Our Japanese friend and online partner Scope is well known by the keen followers of spottedbynormanncopenhagen.com. But it is very likely that only a few have visited their great website and experienced their stunning presentations.

Read the blog post A japanese man fell in love with Gry´s Mormor

All we can say is:

We do – and we cant stop! – so imagine our joy when we spotted the Krenit bowl in use at one of the most impressive hotels in Paris, the Shangri-La Hotel.

Krenit bowl designed in 1953 by Herbert Krenchel. In the picture it’s the White version Ø 8.4 cm.

Spotted in Milan

Not easy to spot. But take a close look at the glasses in the left picture and you will find two of our Cognac glasses. The picture is from the worlds only 7 star hotel! –  Seven Stars Galleria in Milano.

Spotted at MoMA

The Ole Jensen rubber washing-up bowl used as an ice-cooler and the Rocking glasses used for dessert. Both spotted at the MoMA Cafe´in New York.