Hi, I’m Camilla, a Danish recipe developer, stylist, photographer, and mama to August. I seek beauty in everyday life scenarios and share them through photos and stories for brands and magazines. However, I come from a completely different background. I didn’t study to become a creative. I actually hold a Master’s Degree in Law. But just as I thought I had everything figured out, seasons change. That’s the beauty of life.  On Lockdown in Denmark But not only seasons change. Just like the rest of the World, Denmark is currently in COVID-19 lock-down. That means I haven’t left the house except for essential grocery runs the past two weeks. I don’t see anyone; I keep in contact with friends through social media, and August has play dates (of sorts) via Facetime. It really is a new normal. Groups above ten people are not allowed. Social distancing is recommended. All non-essential businesses, including cafés and restaurants, are closed for the foreseeable future.  Luckily, we’re still allowed to go out for walks and fresh air. As spring is full-on by now, we grabbed a basket and went foraging for wild garlic in the neighboring forest. These days I find myself seeking the things I can’t live without: the simple, the good, the nourishing. The recipe I’m sharing today is no exception. It combines everything I love these days: toast, lumpfish roe, spring greens, and burrata. It’s fancy, but it’s low-key fancy. I think I could eat it all day every day if


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