Recipes by our Danish team

From our Danish kitchen
to yours.

A warm cup, a fresh dip, a little something to share. Discover recipes created by our team in Denmark, brought into English for your kitchen in Singapore.

Start with a one-sachet latte, or find a new place for kale in the food you already love.

A little pause: kale latte — recipe photography from Green Gourmet Denmark

Warm drinks

A little pause: kale latte

Makes 1 cup

A warm, creamy cup for the quiet moment in your day. Made with one sachet of KaLOHAS.

Ingredients & method

Ingredients

  • 1 sachet (2 g) KaLOHAS kale powder
  • 200 ml milk or oat, almond or soya drink
  • ½ tsp honey or maple syrup (optional)
  • A pinch of vanilla powder or cinnamon (optional)

Method

  1. Warm the milk in a saucepan until just below boiling. Whisk or froth.
  2. Put the kale powder in a cup. Stir in a little warm milk to make a smooth mixture.
  3. Add the remaining milk and stir. Sweeten or add spice if you like.

Try oat drink for a gently sweet flavour. Stir again as the kale settles.

By Dan Klessen · Green Gourmet Denmark

Golden coconut & kale dressing — recipe photography from Green Gourmet Denmark

Dressings & dips

Golden coconut & kale dressing

About 4 servings

A golden, gently spiced dressing for a bowl of greens, quinoa or lentils.

Ingredients & method

Ingredients

  • 2 tbsp coconut oil, melted
  • 1 tbsp olive or avocado oil
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard (optional)
  • 1 sachet (2 g) KaLOHAS kale powder
  • ½ tsp grated ginger or ginger powder
  • 1 tsp turmeric powder
  • A pinch of black pepper; salt to taste

Method

  1. Gently melt the coconut oil so it is liquid but not hot.
  2. Whisk in the kale powder, ginger, turmeric and pepper.
  3. Add the remaining ingredients. Whisk or shake until combined.
  4. Taste and adjust the salt or lemon juice, then spoon over your salad.

Shake or stir before serving.

By Dan Klessen · Green Gourmet Denmark

Fresh kale slushie — recipe photography from Green Gourmet Denmark

Cold drinks

Fresh kale slushie

Freeze until partly set

An icy, refreshing way to bring kale into a warm afternoon.

Ingredients & method

Ingredients

  • 2 cups cold water or your preferred drink
  • 2 tbsp KaLOHAS kale powder
  • 1 tbsp honey, or lemon and mint to taste

Method

  1. Mix the cold liquid, kale powder and honey until evenly combined.
  2. Pour into an ice-cube tray. Freeze until partly frozen.
  3. Blend to a slushy texture. Add lemon or mint if using, and serve.

The Danish original measures the powder in tablespoons. This is not a two-sachet recipe.

By Dan Klessen · Green Gourmet Denmark

Apple & kale tzatziki — recipe photography from Green Gourmet Denmark

Dressings & dips

Apple & kale tzatziki

Mix & serve

Crisp apple, creamy yoghurt and garlic. A simple dip to bring to the table.

Ingredients & method

Ingredients

  • 250 ml Greek yoghurt
  • 2 apples, coarsely grated
  • 1½ garlic cloves, or 1 large clove, crushed
  • 2.5 g KaLOHAS kale powder
  • Salt to taste

Method

  1. Place the yoghurt, grated apple, garlic and kale powder in a bowl.
  2. Mix well and season with salt.

Measure 2.5 g by weight; it is slightly more than one 2 g sachet.

By Dan Klessen · Green Gourmet Denmark

Danish Christmas bites — recipe photography from Green Gourmet Denmark

Something sweet

Danish Christmas bites

About 12 bites · chill 30 minutes

Known as julekugler in Danish: little date-and-spice bites for sharing over a cup of tea.

Ingredients & method

Ingredients

  • 10 fresh dates, pitted
  • 2 tbsp almond butter or peanut butter
  • 100 ml rolled oats, measured by volume
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • A pinch of salt
  • 2 tsp KaLOHAS kale powder
  • 2 tbsp desiccated coconut, for coating
  • 1 tsp water, if needed

Method

  1. Process the dates into a sticky paste.
  2. Add the nut butter, oats, spices, salt and kale powder. Process until combined, adding a little water if dry.
  3. Roll into about 12 walnut-sized balls, then coat in coconut.
  4. Refrigerate for about 30 minutes before serving.

A recipe from our Danish team for cosy festive moments — or any day you feel like making a small treat.

By Dan Klessen · Green Gourmet Denmark

A little more inspiration

From the wider Danish collection

A comforting idea from our headquarters, made with KaLOHAS kale flakes.

Baked pasta with bacon & kale — recipe photography from Green Gourmet Denmark

From the HQ collection

Baked pasta with bacon & kale

Bake at 200°C for 30 minutes

A comforting pasta bake from the Danish recipe collection.

Ingredients & method

Ingredients

  • 400 g fresh pasta
  • 20 g freeze-dried KaLOHAS kale flakes
  • 200 g bacon, diced
  • 200 g grated cheese
  • 1 onion, diced
  • 500 ml cream
  • 1 litre water
  • Salt and pepper

Method

  1. Fry the onion and bacon in a pan.
  2. Moisten the kale flakes with a little of the water and add to the pan.
  3. Add the remaining water and cream. Season.
  4. Place the pasta in an ovenproof dish and pour over the sauce. Top with cheese.
  5. Bake at 200°C for 30 minutes.

The original uses kale flakes, a different format from our Singapore powder sachets. Quantities are retained from the HQ recipe; a powder substitution has not been tested.

By Dan Klessen · Green Gourmet Denmark