2 snacks to eat for the Queen's New Year's speech


In Denmark one of the most iconic traditions of New Year’s Eve is the Queen’s speech. The clock has turned 6 pm, your guests have arrived. Now it’s time to serve a little finger food and a glass of bubbly. 

We think that these climate-friendly canapes, that among other things contain our insect-based crispbreads, is a perfect statement to eat during the speech.

We’ve made a carrot tartare. We think it tastes better than the one with meat. Furthermore, you can spoil your guests (and yourself) with a deep fried risotto ball, an arancini, that we raised to a new level by breading it in our gourmet crispbread.

Go nuts in the kitchen with this tiny climate tribute!

Finger-licking carrot tartare with tarragon mayonnaise and umami crispbread

sustainable carrot tartare

10-12 snacks


150 g carrots (if you can find a mixture of yellow, red and orange roots, then go for them)
1 tbsp finely chopped capers
1 tbsp finely chopped French cornichon pickles
1 tbsp finely chopped fresh tarragon 
1,5 tbsp finely chopped parsley
1 tsp Dijon mustard
A pinch of sugar
Salt & pepper
50 g (vege)mayonnaise
A handful fresh tarragon
1 bag of Hey Planet Cricket Crispbreads w/ seasalt 


  1. Blend or mix the mayo with the handful of fresh tarragon. Save some tarragon for decoration.
  2. Boil the carrots for 5 minutes, or until they’re slightly cooked, but still have bite.
  3. Cut them into small squares. 
  4. Mix the carrots with all the other ingredients except for the crispbreads - and save some mayo for serving.
  5. Cut the crispbreads into bite sizes with a sharp knife.
  6. Place a tbsp of tartare on each crispbread piece and add a dot of mayo as well.
  7. Decorate with tarragon and serve.

Delish arancini with parmesan, mushrooms and crispbread coating

sustainable arincini

10-12 snacks 


2 tbsp olive oil
3 dl vegetable stock
1 small onion
1 garlic clove
100 g mushrooms
100 g risotto rice
60 parmesan (or a plant-based alternative)
Herbs (like parsley, basil, oregano etc)
1 tsp grated lemon zest

1 bag of Hey Planet Cricket Crispbreads w/ seasalt 
Egg or plant milk
Taste neutral plant oil


  1. Make the risotto first by chopping the onion, garlic and mushrooms and washing the risotto rice in cold water.
  2. Heat the oil in a pan and cook the onion and garlic for a few minutes. Add the rice and mushrooms and cook, until the rice grains are clear. 
  3. Add a bit of vegetable stock, and cook until it’s absorbed. Repeat until you’ve used all the stock, and the rice is tender, but still has bite.
  4. Turn off the heat and add parmesan, chopped herbs and lemon zest. Season with salt and pepper.
  5. Cool completely in the fridge.
  6. Blend or crush 3-4 crispbreads in a bag, until they are the consistency of breadcrumbs.
  7. Shape the cold risotto into small balls and bread them by wetting them with eggs or milk and rolling them in the crispbread crumbs.
  8. Heat plenty of oil in a pan and deep fry the arancinis, until they’re golden. Only do a few at the time.
  9. Put them on a piece of paper towel and serve them hot.

We really want to see your versions of our recipes, so please don’t hesitate to share your own tips and advice on Instagram. Use the hashtag #heyplanet, and we’ll be able to see your food and regram your beautiful dishes and treats.

And if you want more free, healthy and sustainable recipes, then become a member of our Planetarian Club! It's 100% free.  

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