March 01, 2015

Welcome to March - Welcome to the first month of Spring

Welcome to March -
Welcome to the first month of Spring

March is the month of Spring. All the Spring bulbs are starting to put their heads above ground level out in the garden: Even the tulips are showing off with small green tops. So to have blooming tulips indoor I have to go the flower shop.

Hannibal the Cat has a strange attraction to tulips, he really like to bite their heads off, which can bring some conflicts, when he snaps off all the tulips heads in my little garden !!! He can also look with very keen interest and an open mouth at the blooming tulips indoor !!! After some talking with BIG LETTERs, he decided to sleep next to the tulips :-)

Here in March I have to big things on my agenda. The first is, that I will be picking up the finished ceramic tiles for my kitchen. It will be very exiting to see, how the mosaik will work in reality on the kitchen walls !!!!

The second thins is, that I will host the annual returning event of gold ore lunch for fellow rowers, where I gather all the fellow rower from the local rowing club, which has assist me in rowing 1607 km during the rowing season of 2014. This year I have decided to make a brunch, and the menu is almost decided upon.

A typical dish in season right here and now is lumpfish roe served together with blinis.

February 28, 2015

Saturated with liquorice - Lakridsfestival 2015

I am satured with liquorice after a visit to Lakridsfestival 2015 in Fredericia !!! For my good friends in Horsens this must sound almost impossible, that I can be saturated in liquorice. After 2 hours of tasting, tasting, tasting and yet some more tasting of various liquorice products I am actually satured in my taste buds of liquorice, I am have not even raided my goodie bag for any of the liquorice samples !!!! Lets see, how long this saturated state in my taste buds will last ?

After you had paid the entrance fees, where was plenty and yet some more liquorice goods, which you taste as much as you wanted. And you did not have the feeling, that the stand people were looking at you, when you decided to eat some more of their goods. This is excellent.

Besides from liquorice you could taste various normal food containing liquorice as seasoning, wine fitted to this food and finally a liquorice cocktail. I will been sharing this cocktail later on with you.

I will for sure be back again next year, if Lakridsfestivalen atter kommer til Jylland :-)

Anyway I did make various purchaces of liquroice products, so when the liquorice need gets over me, I should be able to do something about it.

At Møn Bolcher Møn Bolcher I found two version of white chocolate, one "plain" version only with liquorice and the second version with a trusted combination of liquorice and lemon. I also brought three glasses of liquorice. One glass of liquorice in white chocolate, raspberry and chilli, a second glass of liquorice in white chocolate and mint and finally the classic combination of liquorice in milk chocolate and liquorice powder !!!

 At a work station in the kitchen we could make our own taste version of liquorice with various ingredients. I decided to go for a combination of cherry, ginger and raw liquorice powder, which I finally dusted with "gold" as my very own glamour liquorice :-)

This was a very funny thing.
At the stand of Østerlandsk Thehus you could by five different liquorice teas in some wonderful metallic tins, a "plain" liquorice tea and the second version being Cool Mint. None of these teas contains any tea leafs.


Another vegetable rich juice, where the apple provides the sweetness, while the lemon including the peel provides a refreshing bitterness.

COOL SUMMER BREEZE: - 4 servings

  • 1 broccoli
  • 6 apples
  • 4 stem of celery sticks
  • 1 cucumber
  • 1 lemon - with peel
  1. Clean and rinse all the ingredients.
  2. Juice everything together.
  3. Juice the lemon between the apples.
  4. Pour into a glass and enjoy :-)

February 27, 2015

Oat cookies a la Louisa Lorang

I have got this recipe on oat cookies on a Louisa Lorang recipe post card. And I have made no modification to this recipe. The combination of oat flakes and raisins is as usual excellent.

Oat cookies a la Louisa Lorang: - 16-20 cookies

  • 100 g soft butter
  • 100 g sugar
  • 75 g dark muscovado sugar
  • 1 egg
  • 150 g (cake) wheat flour
  • 50 g oat flakes - finely rolled
  • ½ teaspoon baking powder
  • pinch of salt
  • 100 g raisins
  1. Heat up the fan oven to 180'C.
  2. Whip butter, sugar and muscovado sugar together using a hand mixer into.
  3. Add the egg and whip again.
  4. Mix flour, oat flakes, salt and raisins together. And whip it into the cookie dough.
  5. Cover two baking trays with baking paper.
  6. Divide the cookie dough into 16-20 pieces.
  7. Place the cookies in the baking tray and flatten them a bite.
  8. Bake the cookies at 180'C for approx 15 minutes. The baking time depends on your preference on cookie texture, chewy or firm.
  9. Cool down the cookies on a wire rack.
  10. Store them in airtight container.

February 26, 2015

Progress on sofa cushion

My sofa cushion project is moving ahead for full speed, as you can see. For the knitting I have used 100% wool yarn in superwash quality (9 x 50 g), with a size fitting for knitting needle in size 3½-4.

Both the front and back are finished. The front side concists of 9 patches, each patch is 20 x 20 cm. I have used 4 colours for the front, while the back side mainly in knitted only in sage green colour with smaller strips in dark green, spring green and aqua blue.

Below you can see my initial drawing for the 9 patches. I ended up with knitting:
  • 2 patches in garter style (ret strik)
  • 1 patch in stocking stitch (glat strik)
  • 1 patch in pattern of small squares in either garter style or stocking stitch, each square is 5 knit stitches and 5 rows
  • 1 patch in rib knit (rib strik)
  • 1 patch in moss stitch (perlestrik)
  • 1 patch in double moss stitch (dobbelt perlestrik)
  • 1 patch in sailot bubble (sømandsbobler)
  • 1 patch in double moss stitch, where the pattern is rowing 1 knit stitch after 2 rows and so on.

The back side is "only" knitted in garter style, and it is basic one big patch of 60 cm x 60 cm.

The 9 patches is sewn togther is the front side having a size of 60 cm x 60 cm, Afterwards I will sew the front and back side together in a pillow inside. The size of the pillow is a standard Danish size in form of 60 cm x 63 cm.

February 24, 2015


A colourful green juice with a refreshing taste with some sweetness from the pineapple :-)

GÅ AGURK: - 4 servings

  • 2 cucumbers
  • 1 spring cabbage
  • 1 pineapple - peel, top and button removed
  • 1 handful of mint - only the leaves
  1. Clean and rinse all the ingredients.
  2. Juice everything together.
  3. Juice the mint leaves between cucumbers.
  4. Pour into a glass and enjoy :-)

February 23, 2015

Mr & Mrs Croque

As usual I participate in the monthly blogging called Tea Time Treats, which is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers. As theme for February Karen has selected toast - on toast -toasties

So what type of toast should I create for this occasion ? A standard toast known as French toast here in Denmark being a combination of cheese and ham between two slices of boring white sandwich bread, which actually is not filling anything in your stomach. Or should it be the much better tasting and much more filling Croque Monsieur or Croque Madame ?

How to twist a Croque Madame / Croque Monsieur into a more British style ? Well the Gruyere cheese can be replaced with matured Cheddar, the Dijon mustard with English mustard and the ham to be substituted with bacon !!!

Mr & Mrs Croque: - 1 toast

  • 1-2 eggs
  • 1 tablespoon of milk
  • 1 tablespoon of butter
  • 2 slices bread
  • ½ teaspoon English mustard
  • 4 slices of bacon
  • 6 small slices of matured Cheddar
  1. Whip one egg together with the milk.
  2. Fry the slices of bacon
  3. Spread the mustard on one side of each bread slice
  4. Place the slices of Cheddar on one slice of bread on top of the mustard.
  5. Place the fried bacon on top of the Cheddar.
  6. Place the second slice of bread on top of the bacon.
  7. Heat up the butter on a frying pan, the butter should not turn brown.
  8. Place the toast into the egg-milk mix on both sides.
  9. Fry the toast on each side for 1½ minutes per side. At the same time fried the second egg.
  10. Served the toast on a plate. Adding the fried egg on top of the toast turns Mr. Croque into Mrs. Croque.
  11. Enjoy an easy, yet very taste toast :-)


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