September 16, 2014

Any future for my pots and pans in a new kitchen ?

My colleagues at work are following my kitchen project and reflection - I probably give them no other options !

Here I will make a technological leap of dimensions from my "old fashion" cooker with conventional oven and solid hotplates to hobs with induction and separate oven with various new technology such as hot air, cooking thermometer, heat from above or from below, pyrolysis , hydro baking, etc..

As my work colleagues heard that I will have hobs with induction, I was told that I probably would have to replace all my pots and pans !!!! Quiet many of my colleagues had experienced this. I saw, that I had to let go off my Le Crueset pots !!!! I almost went into shock - I love my Le Crueset pots. Before panic took over, I managed to understand as much, that the induction requires that the pots are magnetic.

Next step was to find a magnet !!!! But who runs around with a magnet in their handbag? I certainly do not !!!! Think - think - think - I did went to sleep last night before, I remember, that I have plenty of magnets on my refrigerator, so out of bed and down in the kitchen checking the pot and pans with a magnet.

Out of five pots and two pans, four pots and one pan can be used on induction:-) I managed to calm down and go back to bed :-)

Kan gryderne stadig bruges ?

Mine kolleagere følger levende med i mit køkken-projekt og overvejelser -  jeg giver dem sikkert heller ikke andre muligheder !

Og her vil jeg foretage et teknologisk kvantespring af dimensioner fra mit "gammelsdag" komfur med almindelig ovn og massive kogeplader og så til valg af kogeplader med induktion og særskilt ovn med diverse nymodens teknologi såsom varmluft, stegetermometer, varme fra oven eller fra neden, pyrolyse, hydrobagning osv.

Da mine kollegaere hørte, at jeg vil have kogeplader med induktion, så fik jeg ellers at vide, at jeg sikkert skulle have udskiftet alle mine gryder og pander !!!! For det havde de fleste af mine kolleagaere nemlig oplevet. Jeg så det for mig, at jeg skulle af med at mine Le Crueset gryder !!!! Jeg gik næsten i chok - jeg elsker mine Le Crueset gryder. I forstadiet til chokket opfattede jeg dog så meget, at induktion kræver, at gryderne er magnetiske.

Næste skridt var så at finde en magnet !!!! Men hvem render rundt med en magnet i deres håndtaske ?Det gør jeg ihvertfald ikke !!!! Tænke - tænke - tænke - jeg nåede næsten at falde i søvn i går aftes, inden at jeg fandt ud af, hvor jeg kunne finde en magnet. Jeg har i hobetal af magnetter på mit køleskab, så jeg sprang ud af sengen og for ned i køkkenet, for at få afklaret gryde spørgsmålet.

Ud af fem gryder og to pander, så kan de fire gryder og den ene pande anvendes på induktion :-) Herpå kunne jeg falde til ro og gå i seng igen :-)

September 14, 2014

Tomato ketchup

My tomato plants have not been a big success this year, as they have been struggling with potato blight coming from my potato plants. Therefore I will next year be placing my tomatoes in the part of my garden facing, whereas the potatoes will be placed in their pots in the Northern part of my garden.

Any way one of the tomato plants has been full of smaller cherry tomatoes, so I decided to make my own tomato ketchup every using produce from my kitchen garden in form of tomatoes, chilies and apple using this Politiken´s tomato ketchup recipe as starting point.

It was actually the first time for me to make my own tomato ketchup. I decided to adjust the viscosity of this ketchup of adding in some pectin. If you do this, you need to blend eveerything after addition, so you ensure, that the pectin is dispersed homogenous.

Before addition of the dark brown sugar, the colour of the tomato ketcup was quiet light red. After addition of the brown sugar, the colour became much more dark red !!! Interesting colour changes.

Tomato ketchup a la Politiken:

  • 500 grams of fresh and ripe tomatoes
  • 1 small apple
  • 1 onion
  • 2 cloves of garlic
  • 1/2 teaspoon cinnamon
  • /2 teaspoon of ground allspice
  • 125 g dark brown sugar
  • 100 g apple cider vingear 
  • pectin - optional for viscosity adjustments.
  1. Roughly chop all the ingredients.
  2. Put them into a small cooking pot together with vinegar and spices.
  3. Boil everything until the apple pieces are soft.
  4. Blend everything together using a blender.
  5. Taste the tomato ketchup, Adjust to desired by adding the dark brown sugar little by little. Vinegar can also be used for taste adjustment.
  6. Pour the tomato ketchup into jam glasses, which have been prepared by addition of boiling water in advance.
  7. Store cold.

September 12, 2014

Lønnestræde´s blackberry rum with liquorice root

Eventhough my good working colleague with a garden full of rhubarb and blackberry has retired, I still get a regular supply of these key ingredients finding it´s way from his garden to my kitchen. So a HUGE BIG thank you to this great ex-colleague :-)

This year I have decided to twist the basic recipe on Lønnestræde´s blackberry rum with liquorice root from liqueur with cherry and liquorice root. I was wondering, if I should have added into some lemon zest. It was not done, but when I have a new modification yet already for the 2015 version on Lønnestræde blackberry rum :-)

Blackberry rum: - 0.7 l rum
  • 200 g blackberries
  • 200 g sugar
  • 2 liquorice roots
  • 0.7 l rum (light)
  1. Add boiling water to a glass bottle - leave for 4-5 minutes - empty the bottle.
  2. Bank the liquorice roots with a rolling pin to open up these roots.
  3. Place blackberries, liquorice roots and sugar into the storage glass. Pour the rum into the glass as well.
  4. Fill the bottle up with rum (light).
  5. Close the bottle.
  6. Place in a dark place.
  7. Shake the bottle regular to dissolve the sugar, which is found at bottom.
  8. Be patient !!!!! The blackberry rum should be drinkable around Christmas time !!!!!
  9. Remove the blackberry, before drinking this rum.

September 11, 2014

Fish & chips at Fly Inn, HEL

After having breakfast in Billund Airport, it was time for me during my long working day to have dinner at Helsinki Airport, before returning to Denmark having a stop over in Sweden !!! In Helsinki Airport I normally always eat at Fly Inn, Helsinki Airport, as the food in interesting and the restaurant is located away from the busy airport area full of passengers, which means I am able to relax more.

This time I decided to fish " chips with Finnish twist in form of fried pike-perch with mashed arctic potatoes and pea puree and finely chopped marinated onions. My only complaint about this main course was the actually size of it, as it was quiet small.

I paided 46 € for this main course, a medium size glass of white wine and ½ l bottle water. I will give this main course four stars for it´s great taste and excellent look, but the overall portion was to small in my opinion.

September 09, 2014

Pear cake with marzipan

The weekly vegetable box, which I received last week was full of fruit in form of apple, pears and plums, so it has been a challenge for me to eat my way through all this fruit: Therefore I went looking for cake recipe containing pear, which I located among various Arla recipes: pærekage med marcipan. I have made no modifications to this recipe as I wanted to taste the "originale" recipe, before twisting it somewhere else.

Pear cake with marzipan a la Arla:
  • 5 pears - firm
  • 1 tablespoon lemon juice
  • 250g butter - soft
  • 300 g sugar
  • 3 eggs
  • 375 g wheat (cake) flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cardamom
  • 250 g milk
  • 200 g marzipan - coarsely grated
  • 1 teaspoon organic lemon zest
  1. Heat up the (conventional) oven up to 200'C.
  2. Peel the pears, cut them into quarters and remove the flower stalk and cored. Cut the pears into pieces (about 2 x 2 cm) and turn them immediately in lemon juice.
  3. Beat butter and sugar together on a mixer until it crumbles.
  4. Whip in the eggs one at a time. Keep whipping until the mixture is light and airy.
  5. Mix flour, baking powder and cardamom together. Sieve it.
  6. Add milk and flour into the dough swifting between milk and flour.
  7. Add hand gentle mix into the marzipan, pear pieces in lemon juice and lemon zest.
  8. Cover a large baking tray (30 x 37 cm) with baking paper. Spread the dough in it.
  9. Bake the cake in the middle of the oven at 200'C for 35 minutes.
  10. After baking lift the cake out of the baking tray, and let it cool down on a wire rack.

September 07, 2014

Hannibal the Cat´s 6th birthday

Today Hannibal the Cat reaches the age of 6 years :-)

After long negotiations during spring of 2014, we reached a deal, so Hannibal has become an outdoor cat during nighttime, and when he returns for breakfast and some sleep in the morning, before I go to work. It is tough to negotiate with someone, who bites you in the toes during your sleep, in order to be let outside. Let´s see, if Hannibal will return to the warm duvets as the cold Winter night returns !!!

During warm and dry Summer days Hannibal can also completely forget time, so there can go between 2-3 days, before he returns home. During such time I would like to have a GPS tracker on the garden lion, so I had an idea, where he is staying. You never knows, if the cat has been closed in a house or shed, where the owners have gone on vacation.

So happy birthday to you Hannibal and wish you all the best in the coming year and many mice to be caught and eaten as fresh as possible.


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