- Who is Kiki
- Who is Hannibal the Cat
- Why this blog ?
- Cooking books in my kitchen
- Recipe overview
- To Do List 2016
- Tea for my teapot
- Metallic tins
- "Hjemmebagt" status on accomplished recipes
- "Det æltefri grydebrød" status accomplished recipes
- Vejle by Picture
- To Do List 2015
November 22, 2017
November 19, 2017
Frequent readers of my blog know, that I spend a great time, when ever I travel to Finland on business trips. My suitcase is always quiet empty on the way up to Finland, but on it's return flight back home it is full almost about to burst.
Late October I was in Finland again shopping Fazer chocolate & chewing gum (with xylitol inside for your teeth health), Marimekko cloth, bed linen, napkins and towels. I also located various tea such as:
- Nipperi - Suominieito: black tea wih dried raspberries, Finnish dried blueberrier and lingonberrier, rose petals and pink heath flower
- johan & nyström - Piparkakku: black tea, cinnamon, sugar, cloves, ginger, cocoa peel, orange peel, masala spice and cardamon
- Kusmi - Earl Grey Intense: black tea with bergamot and lemon
September 24, 2017
Every morning I eat oat flakes for breakfast, and these oat flakes is served in various ceramic bowls. I have two types of breakfast bowls. For working days I use a more heavy type of bowl, and for the week-end morning I used a thinner bowl type. Anyway, when you use ceramic or china day in and day out, you will from time to time break something, well at least I do !
This Summer one of my working days breakfast bowls broke, so therefore I went shopping for a new breakfast bowl. It actually took some time to find a new "right" breakfast bowl. I located the right bowl during a trip to Odense at Dina Vejling.
My new breakfast bowl is of cause in my favourite colour of green, and is made by Hanne Bertelsen. Besides from the breakfast bowl I found a green vase in skewed shape made by Karina Skibby, which I could not live without, and I got it to ½ price :-)
September 21, 2017
I have been baking this chocolate cake with a liquorice cream layer using a recipe from baking recipe magazine coming together with the weekly magazine "Femina". I have made no change to this recipe.
When I finally had put the cake together, I noticed a jam of blackcurrant standing untouched together on the kitchen table !!! So it turned out, that I had forgot to use the blackcurrant jam, so therefore I have been serving blackcurrant jam as a sauce together with the cake.
I find this cake to be very, very rich in chocolate taste, so this is cake for the chocolate lovers being full of dark chocolate together with plenty of butter. The liquorice taste is not very dominating in the final cake. Perhaps replacing the brown sugar with dark muscovado sugar with give more of a liquorice twist to the cake ?
Chocolate cake with liquorice cream layer:
- 200 g dark chocolate
- 150 g butter - soft
- 200 g brown sugar
- 5 eggs - divided into egg white and egg yolk
- 100 g (cake) wheat flour
- 1 teaspoon baking powder
- 5 tablespoon blackcurrant jam
- 2½ dl dairy whipping cream, 35-40% fat
- 50 g icing sugar
- 2 tablespoon liquorice syrup
- 200 g dark chocolate
- 100 g butter
- 1 tablespoon liquorice syrup
- Heat up the oven to 180'C.
- Melt the chocolate for the buns together in water bath. Let the chocolate slightly cool down.
- Meanwhile the butter and brown sugar into foam texture.
- Add the one egg yolk at the time into the butter-sugar mass, whip in the each egg yolk, before the next egg yolk is added.
- Add in the wheat flour and baking powder.
- Afterwards add in the melted chocolate.
- Whip the egg white stiff.
- Gently stir in the whipped egg white.
- Divide the dough into 2 portions.
- Fill the dough into 2 round 20 cm round forms.
- Bake the two chocolate buns at 180'C for 20-25 minutes.
- Let the chocolate buns down after the baking.
- Mix the dairy whipping cream, icing sugar and liquorice syrup together.
- Whip the cream into a whipped foam.
- Place the first chocolate bun into a round spring form as bottom layer.
- Spread the blackcurrant jam on top of the this chocolate bun layer.
- Spread the whipping cream layer on top of the blackcurrant jam.
- Place the second chocolate bun on top of the whipped cream.
- Place the cake cold in the refrigerator.
- Melt the dark chocolate, butter and liquorice syrup together over a water bath.
- Add this melted mass into a another bowl, which is placed cold in the refrigerator.
- Stir in this chocolate glazing every 5-10 minutes.
- When the chocolate glazing is thick enough spread it as top of the chocolate layer.
- Place the cake cold, until it is time to serve the cake.
- Consider to take the cake out of the refrigerator ½ hour prior to serving, as the chocolate glazing is very, very firm to cut through.
September 19, 2017
Last Saturday I went for the first time ever to a G&T Festival at Serridslevgård together with my two good friends from Horsens. It was a outdoor festival, which always can be a challenge in Denmark. However, we were lucky, it did not rain. The surroundings is great for such an event with plenty of space and good sound conditions.
The very first booth we visited at the festival was the tonic stand, where we tasted various types of tonics. It was a very good start, as we later on at the various gin stand had a better understanding, if the select for tasted gin was the right choice for our individual taste buds. One tonic can lift the combination of G&T up to the sky, while another tonic can lower the G&T combination to a bad experience.
Afterwards we went from gin booth to the next gin booth tasting the various gins. At the first gin booth we started out getting one small of gin for each of us three persons, we soon realized, that if we wanted to taste gins from more booths, when we needed to minise the gin intake at each booth. Therefore we soon started to share one small of gin for three persons.
As most of the gin booths we were either talking to the persons, which were producing the gins or had good relation with the gin, which they represented. It was great, as we got a great understanding of the gin, which we tasting. And yes, if you did not like the gin, when it was easy to empty the gin into the grass.
At all the gin booths there were a good filling up of the glasses with gin, so you had to ask for less gin into the glass ! After some time you taste buds are actually saturated with gin flavour, so you feel less for tasting more gin.
Besides from the various gin booths, there was also a gin bar, where 11 different types of gin tonics could be brought.
I did not buy any gin, as my bar is already full of various gins. I went away with two new tonics as well as some quinine, so I can make my own tonic.
All in all it was great experience, so I good easily imaging me turning up next year.
September 16, 2017
On the annual rowing Summer vacation (rowing along the East coast of Jutland) the weather was a mixture of good rowing weather and bad rowing weather. On the days with bad rowing weather we spend some time in Ebeltoft doing both sightseeing as well as shopping.
I went home with some candies from Mols Bolsjer, some glass flowers for my garden, a new replacement tea cup from Potteriet, a green glass vase from Pust for the windows of my bedroom.
|Lighthouse at Sletterhage|
September 14, 2017
At the annual Summer sale in the Decorate shop here in Vejle I found these three ceramic trays by Pi Bjørg in my favourite colour (green, if you should not know it) with 30% discount.
I see, that I can use these trays could be used as serving trays for tapas dishes or cookies and small cakes.