Come and meet Archipress M’s special guests at the launch!

It’s a great pleasure for us to introduce our special guests to you. Please join us in welcoming them at the launch!

Marianne Ibler

The founder and director of Archipress M, the author of ‘News in Nordic Architecture – Space + Interior’. 

Martin Kallesø

Architect and owner of Martin Kallesø Arkitekter. Co-author of ‘News in Nordic Architecture – Space + Interior’.

Søren Pihlmann

Co-Owner and partner of Lenschow & Pihlmann. Though Lenschow & Pihlmann is a young architectural studio, it has designed many award-wining projects.

Dorthe Theilade

Marketing Manager and Architect MAA of Kvänum Denmark. Dorthe Theilade has been working in the interior industry for more than 15 years.

Claus Christensen

The owner of Morvilles Gård. Morvilles Gård is one of the featured projects in the new book ‘News in Nordic Architecture – Space + Interior’.

Allan Aagaard

Director of the Aarhus Teater. 

Kristian Ibler

Actor, Director and Screenwriter. Kristian Ibler will be the host of the launch.


#22 SE Headquarters 

Current events show once again how important it is, that we all work together on creating a green environment.

Extract from our publication A New Golden Age – Architecture & Design

Denmark is one of the leading countries in creating renewable, green energy. This is also due to the innovative architecture that is being created in the Nordic area. An example of smart design leading to reduced energy consumption is the Syd Energi Headquarter in Esbjerg, DK. The building created by the GPP Arkitekter group is seen as a leader for low energy buildings as it is one of the largest office buildings to be certified as a passive house. It not only consumes half the amount of energy compared to typical company buildings, but it also produces more energy than it consumes.

Moreover, the design of the building not only benefits the environment but is also a great example of how the right architecture can increase job satisfaction and therefore efficiency. The office signals openness and drives knowledge, sharing, the development of competence and a feeling of community.

Architect: GPP Arkitekter group. 2013. Esbjerg, Denmark. Photos by SE

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!

Leek Soup

“Under the green-yellow surface there is a surprisingly soft taste hiding, which is a balanced background for a slightly wilder main course. Similar to the way in which Arne Jacobsen´s City Hall in Aarhus is simple, linear and sharp on the outside, but with a soft, sculpted architectural interior.”

  • 20g of butter
  • 2 small leeks
  • 9 small potatoes (400g)
  • 1 small red onion
  • 1 glass of whole milk
  • 3 tbsp of cream
  • 20g of parmesan in small pieces
  • 1l of water
  • Salt/pepper
  • Cut all the vegetables into small pieces and fry them in butter in a thick-bottomed saucepan. They should not brown. Add water and let the soup boll.
  • After 10 min. add the parmesan and let the soup boil for a further 5 min.
  • Blend the soup with a hand blender. Pour back into the pan. Pour the milk and cream into the soup and let it simmer for a few minutes over low heat.
  • Season the soup with salt/pepper. Sprinkle with freshly grated parmesan and serve.
  • NB: Parmesan in the soup makes it milder and tastier.

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…