November 29, 2015

Christmas Fair at Trapholt 2015

The annual Christmas Fair at Trapholt has become a most-do-thing for me, as the level of the different art booths has a very high quality level. You can find "old" crafts people, which have been previous years as well as new crafts designers.

A good advise is to arrive from the very beginng, as this means you can get parking spots more or less next door to the museum. Besides from getting a good parking spot, you can also get a good look around the various arts and craft booths, before the fair area becomes over-crowed.

The entrance is free to both the fair as well as the museum, so you actually save 75 DKK, which is the normal entrance to the museum !!! The fair will also be open again today Sunday.
I will be back again next year :-)

So what could I "not live without" ?

Two urchins made Malene Lynggård, a new tea cup and little Christmas tree by Bruuns Keramik and a tea light candle holder by Lærke Langballe.


November 28, 2015

Creation of marzipan horn

During the Winter season Tuesday evening is normally my "evening off", as I am busy with in-door rowing and water ballet Monday - Thursday during a normal work week. However, Tuesday evening this week I had signed up for an "evening class" at Vanilla (patisserie in Vejle), where you could learn how to make a marzipan horn for New Years Eve.

We started off by getting a lump of marzipan mass of 485 g, which were divided into 11 portion of various sizes. Each portion should when by hand be rolled and shaped into different shapes, mostly cigar forms.

I was standing next to a man, who just was doing this very easy and neat. Somehow during the evening, he told that he had a back ground as baker. No wonder, why his marzipan horn was looking a million compared to mine !

During the baking the smaller marzipan parts should be placed on the inner part of the baking part, so they get less heat.

While the marzipan part were baking we had a go at making various chocolate part for the decoration of the marzipan horn. This is not one of my key competency areas. The chocolate was running over the top of the decoration "cornet", so I had chocolate on my hands and every where than on the decoration drawings.

After the baking process it was time for decoration the marzipan parts with the icing sugar. 

My capabilities of controlling the icing sugar pattern is another area of improvement. At least you can see, that I did the decoration myself without any assistance.

And when it is was time for putting all the different marzipan part together two and two using melted chocolate as glazing.

On my first attempt I managed to make a horn with hump !!!!

So I divided two part of the horn and turned them opposite, and finally I got the desired shape of a scorpion with a twist of the tale :-)

The marzipan horn is now stored in the freezer, so it will ready to welcome the arrival of the New Year.

November 23, 2015

Jerusalemen artichoke cream

A "fortune" in Jerusalem artichoke
I got a big portion of Jerusalem artichoke from the garden of my good friends in Horsens. Otherwise you can easily spend big amount of money buying these Jerusalem artichoke in the supermarket.

Having recently been dining out I discovered, that a more refined word for soup  is cream, so I decided to make my oven version of Jerusalem artichoke cream !!!

Jerusalem artichoke cream: 4-5 servings
  • 700 g Jerusalem artichoke - peeled & chopped
  • 1 onion - peeled & finely chopped
  • 50 g butter
  • 1 dl white wine
  • 7,5 dl vegetable broth
  • 2 dl dairy whipping cream, 38% fat
  • 125 g mascarpone
  • Onion and Jerusalem artichoke enjoying themselves in butter
  • salt & pepper
  1. Peel the Jerusalem artichoke. Cut those into smaller pieces. Do similar with the onion.
  2. Melt the butter in a cooking pot.
  3. Add the chopped Jerusalem artichoke and onion, and it softly fry for 5 minutes without the vegetable turning brown in colour.
  4. Add the white wine and let it evaporate from the cooking pot.
  5. Add the vegetable broth and let the soup cook for 15 minutes, until the Jerusalem artichoke pieces are soft.
  6. Add the dairy whipping cream. And blend the soup together.
  7. Stir in the mascarpone
  8. Season with salt & pepper. Cook up to the boil.
  9. Serve together with bread.

November 19, 2015

Crazy about Kähler

I am crazy about the ceramics by Kähler (most of it), so when the art club at work made an arrangement at the shop Kähler and Friends, I was almost the first person to sign up !

The programme was a talk about the history of Kähler combined with enjoying tapas with some wine. After this we could go into the shops, where we would get 20% discount on our shopping !!!

You have to imaging how 30 persons (mostly females) were running over the street between the 2 Kähler shops, touching everything, checking their smart phones for various Christmas gift wishing lists, finally dragging their big shopping bags with them afterwards. And yes, I was one of the females in behaviour :-)

On my wish list (for myself) I had written down the new Urbania houses for tea light.

However, I also found a new green vase for green vase collection together with a tea light holder made in bone china (Stella).

Below you can find photos of the various displays in the shops together with a photo of my shopping basket.

Content of my shopping backet

November 17, 2015


I usually like the various juices with beetroot, which I get in JuiceSelvKassen from Årstiderne. It is amazing to see, the beetroot takes control over the entire colour of the juice as it is juiced into the liquid.

When the beetroot is to the smaller size, the taste of the beetroot will be sweet without the earth notes. Using beetroot having a big size, the juice will earth taste, which I do not like a lot.

DANISH DYNAMITE: - 4 servings

  • 1 cucumber
  • 500 g carrots
  • 80 g mint - only the leaves without stems
  • 300 g beetroot
  • 4 apples
  • 300 g spinach
  1. Clean and rinse all ingredients.
  2. Juice everything together.
  3. Serve in a glass.
  4. Store the remaining juice cold in the refrigerator for 1-2 days.

November 15, 2015

Food shopping in Malmö

Recently I went to Malmö on a business trip. In order not to arrive to late at the customer meeting I scheduled into some extra time. The traffic was running smooth, so I had 1½ hour, which I could spend in a big supermarket more or less next to the customer location.

I went around in this supermarket for 1 hour trawling all the shelves being amazed about the selections, which is so much bigger than in a usual Danish supermarket. On top of this the prices were lower, as the Swedish kroners have 80% the value of Danish kroners !

So I could feel a shopping basket with breakfast cereals, olives, baking stuff, dried mulberries, mixture of raisins and mulberries, chai mix.

Much of the bake stuff will come in hand for the upcoming Christmas time :-)

November 14, 2015

Classic kougelhopf

For the recent November afternoon tea I tried for the first time to bake a classic kougelhopf cake using a flour mix from my Summer vacation to Alsace. As you can see from the photos this cake outgrow the available silicone form !!!! So next time I should only take half the volume mentioned in the recipe on the flour mix.

My good friends from Horsens and I discussed flavour combination for Christmas version of the kougelhopf, so look in again in December to see these suggestion and if I have been able to tame the dough !!!

This cake reminds me about the Italian pantone cake in both taste and texture. It really taste excellent, so I have to buy of this kougelhopf flour mix next time I am in Alsace or perhaps find an "original" recipe ?

Classic kougelhopf: - 1 extreme big cake

  • 500 g kougelhopf flour mix
  • 80 g raisins
  • 22 g fresh yeast
  • 240 g water
  • almonds for top decoration

  1. Dissolve the yeast in the water in the mixing bowl.
  2. Add in the flour mix, knead the dough on stand alone mixer, first 3 minutes on speed 1 followed by 10 minutes on speed 4.
  3. Add in the raisin and knead until they are distributed homogeneously in the dough.
  4. Let the dough raise at 20'C for 1 hour.
  5. Place almonds in the bottom of the kougelhopf form. Place the dough in the form on top of the almonds.
  6. Let the dough raise in the form at 30'C for 1½ hour.
  7. Heat up the oven (conventional) to 160'C.
  8. Bake the kougelhopf in the lower of the oven at 160'C for 50-60 minutes.
  9. Cool down the cake, before it is removed from the form.


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