Soup With Monkfish Jaws

This recipe is inspired by the beautiful island Hvar, and its colorful architecture. The combination of reddish tones from chilies and tomatoes, mixed with the yellow notes from white wine and lemons, reflect the colors of the facades and tiled roofs of the houses in the area of Hvar.”

  • 1-2 tbsp of olive oil
  • 1 onion
  • 6 dl of vegetable bouillon
  • 10 small tomatoes
  • 1 minced, strong, red chilli pepper
  • 4 scallops
  • 2 monkfish cheeks cut in small pieces
  • 2 dl of white wine
  • Salt/ Pepper
  • 1bsp of lemon zest, finely grated
  • 1 clove of garlic chopped
  • Dill, finely chopped
  • Fry the garlic in olive oil. Add the timaties and chilli. Let it simmer a little.
  • Pur the bouillon and let it boil again. Add the mussels. Monkfish cheek, white wine, salt/pepper and lemon zest.
  • Let the soup boil for another 5 min.
  • Add the dill and boil again for 2 min. before the soup is served.
  • TIP: Poussins with white wine are a good match for the soup.

Wiener Apfelstrudel

“To enjoy the sweet and soft inside of the ´Apfelstrudel´ you first have to break through the crunchy, dense outside. This reminds me of the so-called Ring in Vienna which historically was a wall of buildings there to protect the kingdom, but is now the heart of Vienna, including all the traditional beautiful old buildings like the Hofburg.

  • Puff pastry
  • 1kg of apples
  • 80g of sugar
  • 4 tbsp. of  raisins
  • Lemon juice approx. 1 Lemon
  • 15g of Cinnamon powder
  • 3 tbsp. of Butter
  • 100g of breadcrumbs

Make the filling first:

  • Heat the butter in the pan, add the breadcrumbs and fry them slowly (moderate heat) until golden brown. 
  • Peel the apples, cut into slices and sprinkle them with the lemon juice. Add sugar and cinnamon and mix.
  • Preheat the oven to 180°C.


  • Roll out the puff pastry and place on sheet of baking paper. 
  • Distribute the breadcrumbs, the apple mixture and the raisins over 1/3 of the dough. 
  • Coat the remaining surface with the egg and fold the ends in to close it. Coat the top with the rest of the egg and put it in the oven. 
  • Bake for 40 – 50 min until golden brown.  

This ArchiFood recipe is from our intern Lena.

Chinese Creamy Custard Cake

“The cake baked using a traditional method has a special taste which mingles the hard and the soft. The outer offers a crunchy and crispy taste, while the stuffing gives a soft and smooth treat. It reminds me of the gate tower in Chaozhou, China. The pillars and tiles equip the tower with a solid shield, however, what is reserved inside is actually soft and delicate —— like the culture and history of the whole nation.”


  • 2 eggs
  • 2 yolks
  • 75g of sugar
  • 100g of milk
  • 170g of butter 
  • 340g of plain flour
  • 20g of honey
  • 10g of milk powder
  • 75g of water
  • 2g of baking powder
  • Salt


  • 2 eggs
  • 2 yolks
  • 65g of sugar
  • 100g of milk
  • 40g of butter
  • 10g of milk powder
  • 40g of plain flour
  • Salt

Make the creamy custard filling first:

  • Warm the butter. Add eggs, yolks, sugar, milk, a bit of salt, and mix them well. While is it done, sift the flour and milk powder in to the mixture.
  • Pour the mixture into the pot and keep stirring it with medium heat for 6-7 min. until the liquid slowly becoming thickness. Take the creamy custard out and allow to cool.

Make the dough as follows:

  • Mix flour, butter, honey, sugar, water and baking powder.
  • Roll the dough into balls about the size of walnut.


  • Press the balls flat with your hands and put a tablespoon of filling on top before shaping them into small, closed buns. Press the buns flat again.
  • Place on a baking tray and bake for 20 min. at 190 degrees.
  • Take the cakes out and allow to cool.

This ArchiFood recipe is from our intern Yujia.

An Interview with Jyllands Posten

We are very proud to present to you this interview published in the Jyllands Posten on the 14th of July, written by the journalist Astrid Ellemo. Our founder Marianne Ibler has showed a glimpse of her own home in Aarhus and shared her aesthetic philosophy —— ´We have to follow the time without giving up the past´.

The interview emphasizes Marianne´s opinion on how to keep a balance between the modern and the heritage from the past. Especially the art of restructuring and remoldingin design and architecture has become a more important topic over time. Reusing a structure and changing the purpose of architecture requires a high level of professionalism. This is also going to be partly a subject in our upcoming new book News in Nordic Architecture – Space + Interior, which will be launched in September.

New Interns at Archipress M Aps

We want to introduce our new interns Yujia and Lena who are going to be part of our marketing department for the following 6 months!

Yujia lived in China before, but now she is doing a master´s degree in University of Copenhagen. Lena is a student of Business Administration from Austria. She just arrived in Denmark and is totally ready to start her new life in Aarhus.

Let’s welcome them!

Pasta with Scampi and Olives

“The distinctive, pink tiger strips, scampi, the round tomatoes, curled parsley and longer pasta tubes give the dish a dynamic and vibrant expression that is a delight to look at. Frank Gehry´s building Hejmdal in Aarhus is also vibrant and dynamic in its structure.”

  • 400g of pasta (e.g. penne)
  • 3 tbsp of olive oil
  • 25g of butter
  • 4 cloves of garlic
  • 3 fresh tomatoes
  • 1 dl of small olives
  • 1 finely grated lemon zest
  • 750g fresh scampi or 20 large tiger shrimps, frozen or fresh
  • 1 tbsp flat-leaf partly, chopped
  • 1 glass of white wine
  • Salt/pepper
  • Chili to taste if desired

  • Rinse the shellfish in water (if they are frozen, then do it once they have thawed). Put to one side.
  • Heat a little butter and oil. Fry the peeled garlic cloves with parsley. Then add the tomatoes and olives, and let it heat up for approx. 2 min. Take the mixture up and put it aside.
  • melt some butter and add the shellfish. Stir regularly so they do not burn. Let them cook for 2 min. Add wine and grated lemon zest and let everything simmer while stirring for 1-2 min.
  • pour the garlic, parsley, olives and tomatoes in. mix with pasta and pour a stream of good olive oil over it before serving.
  • Tip: The shellfish should not be peeled before serving. The shell looks nice and gives dish flavor… 

London Stängle

“The cakes are like a long line of two-story houses. Though they are delicious as they are, perhaps you will be inspired to place them organically on a large platter as of they were Jørn Utzon´s yellow Kingo Houses which lie undulating and spread around the landscape. Essentially, the cakes are also simply as rectangular as bricks.”

  • 300g of flour 
  • 200g of butter 
  • 150g of sugar
  • 1½ tbsp of baking powder
  • 2 tbsp of vanilla
  • 3 egg yolks
  • 250g of ground walnuts or almonds
  • 200g of suger
  • 3 egg whites
  • 200g of apricot jam
  • Stir in the butter and sugar and mix well. Add the eggs, flour, vanilla and baking powder. Roll out the dough and put it in a greased baking tray.
  • Bake the base for 15min. at 190 degrees until the surface is firm and slightly golden. 
  • Take the cake base and spread a thin layer of apricot jam on it.
  • Next whip the egg whites while pouring in the sugar. Mix in the vanilla and nuts.
  • Spread the filling on the cake. Put the cake in the oven again and bake for 15 min. until it is golden colored and the meringues have hardened.
  • When the cake is cold, cut it into 2 x 4 cm long pieces.
  • Tip: You can add ½ dl chopped raisins soaked in a little rum and milk to the filling.

Lello e Irmão

The baroque book shop

We continue our trip in Porto, at the visit to the over 100 year old book shop Lello e Irmão. Founded by the brothers José and António Lello in 1906, the book shop is famously know world wide for its incredible fantasy like charm. As the centerpiece in the bookshop is the charismatic staircase, that leads you to the second floor, with magnificent views of the beautiful stained glass window with the families motto ‘Decus in labore’ – which means ‘dedication to the work’. This is truly a stop worth while for any kind of book lover.

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