A lot of great food, a place to sleep, a bike, and a good mood

4 weeks after setting off from Oslo this adventure has truly begun and I’ve started collecting some amazing food stories.

So this week, I wanted to talk all about food, the motivation for this adventure in the first place. The great thing about cycling every day for several hours, is that I can go totally nuts on all the amazing food I discover along the way. A guilt-free food fest!

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Travelling across Europe is all about contrasts, and I’m now not talking about the landscapes… I’m biking my way from sour lemons to sweet sugar pies, from salty fish to creamy sauces, full fat cheeses, dark chocolate ice cream, soft and juicy meat to the most incredible cardamom buns. I am collecting al these pictures and recipes from people I meet along the way, farmers and chefs. So imagine this book after half a year…

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But now let me introduce you to Sweden. Sweden has something called “Fika”, a morning coffee break accompanied by something sweet and delicious. Of course, there are a variety of classic Swedish recipes that are typical for fika, and I’m happy to share with you the very best recipe which I discovered in Malmö, called the “Kardemum Bulle”. I was lucky enough to come across the St: Jakobs stenugnsbageri. These master bakers where so kind to give me my first Swedish baking lesson. Have a go at this delicious recipe, it does take some time, but go for it on a rainy Sunday. It’s a lot fun to make and you will be sooo happy eating this sweet piece of Swedish fika-heaven.

Kardemum bullar –

500 ml milk
25g fresh yeast (or 2 envelopes dry active yeast)
130 g brown sugar
840 g flour
2 teaspoons whole cardamom seeds
½ teaspoon salt
150 g butter (at room temperature)

Cardamom filling
125 g butter (at room temperature)
65 gr brown sugar
4 teaspoons whole cardamoms
1 teaspoon cinnamon

one small egg (whipped together)
pearl sugar or sliced almonds

Prepare the dough:
Crumble the yeast (if using dry yeast prepare it as required) in a big bowl. Heat milk until it is warm to the touch. Add the milk to the yeast and stir until yeast has dissolved.
Crush the cardamoms.
Mix together flour, sugar, cardamom and salt before adding it to the milk and yeast mixture. Add in the butter in small cubes. Blend well, either by hand or by using a food processor. Knead it well for about 5-10 minutes.
Cover the dough and place in a draft free place and let it rise for at least 40 minutes.

Filling: Mix all ingredients for the filling to an even batter. It is important for the butter to be at room temperature so it’s easier to spread.
Roll the buns.

Let them rise for about 30 minutes.
In a small bowl, whisk the egg and brush all buns and sprinkle pearl sugar or sliced almonds on top.
Bake them in the oven at 225ºC for 8-10 minutes.

Kardemom bulle

After spending a few days in the city of Malmö, where everything was very convenient, it was time to head back out on the road for some more adventure. Whether hanging out around a campfire or taking a refreshing dip in the cold ocean, meeting people along the way or just cycling for hours in silence. Even though, I am travelling alone, I never feel alone.

Social Media makes it so easy to keep in touch with the rest of the world. Skype, Facetime, Facebook and Instagram allow me to share my stories with the whole world. It’s kind of like hanging out with each other while you’re away which is great and I love sharing my experiences with my friends and even people I don’t know. But I also set off on this journey to teach myself to be alone, maybe meditate, to appreciate myself and setting goals for the future.

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Can I truly be alone and enjoy it? This is a question that keeps me busy as I bike further south. But besides this braincycling, there has also some true hard farming work that has been keeping me busy.

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Ane and Jens own a organic self sustainable farm in Vipperød Denmark. They keep sheeps, pigs, poultry and grow more than 300 varieties of edible plants. They also grow rare and historical seeds for growing and sharing.

Occasionally they arrange fine dining dinners, lunches and cooking workshops. Jens is a former Michelin recognised chef. He cooks only with what is available on the land. There is so much to tell and to show, but I will save that for the next time, to keep you coming back for more!

So keep on following my blog. I think some great stories will coming up soon about Copenhagen, the farm of ideas, making ice cream with extra protein for people with cancer.

Read hungry to explore with me along the way.

Life Cycle Stories


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