April 16, 2015


As a frequent reader you will perhaps recall, that cauliflower is not one of my favourite vegetables !!! Most times I use it for soups without being really satisfied with the taste and mouthfeel.

So when I yet again received a cauliflower in my weekly vegetable box, I decided to try to juice the cauliflower as more painless way of getting ride of this much hated vegetable of mine !!!!

As a way of hiding the cauliflower flavour, I went with a combination of apples and pears (some other left-over from vegetable box).

It turned to be an OK flavour combination. You can feel some dryness/flouriness coming from the cauliflower in the juice. So I think I have found a good way of using cauliflower for the future.

  • 1 cauliflower incl. stem, but without green leaves
  • 5 apples
  • 5 pears
  1. Clean and rinse all the ingredients.
  2. Juice everything together. 
  3. Pour into a glass and enjoy :-)
  4. Store remaining juice in the refrigerator.

April 14, 2015

Easter Egg collection of 2015

My collection of Easter eggs received or brought in connection with Easter 2015:
  • "Quail eggs" from Peter Beier
  • Finnish Mignon egg (nougat chocolate made with almonds and nuts poured into a real eggshell from Fazer
  • Decorate Easter egg from Nordisk Kompaniet
  • Easter Lakrids ( cripspy mint choc coated liquorice) from Johan Bülow
I still have the eating pleasure of these Easter egg in front of me :-))) even though Easter 2015 finished one week ago !!!!

April 12, 2015


It is always with great interest, that I receive the JuiceSelvKasse as one of my weekly vegetable boxes, as this box always brings me a lot of inspiration for new juices. It can be in form of ingredients, that I would never that used for juice on my own. And can also be in form of "been where, done that and no reason for doing it again" !!! ingredients or combination of ingredients for use in juice.

This LEMON MINT is very refreshing in it taste, so I would for sure make it again.

Regarding the lemon, you can juice the lemon with peel, if you like bitterness in your juice. And if you are no fan of bitterness, you should juice the lemon without the peel on.

The same remark is also fitting for the mint. Only juice the mint leaves, if you are no fan of bitterness. If you like the bitter twist in your juice, then you should juice both the mint leaves and mint stems.

LEMON MINT: - 3-4  servings
  • 4 stems of celery
  • 6 apples
  • 1 cucumber
  • 1 lemon - without peel
  • 1 handful of mint - only the leaves
  1. Clean and rinse all the ingredients.
  2. Juice everything together. 
  3. Juice the mint leaves in between the apples
  4. Pour into a glass and enjoy :-)
  5. Store remaining juice in the refrigerator.

April 11, 2015

Knitted top is ready for the Summer

Yes, I and this knit top are ready for the coming Summer of 2015. Perhaps I could even start to use it now, as we have the most fantastic Spring weather here in Denmark ?

I have started on another new knitting project in form of another new sofa cushion.

April 06, 2015

Classic Easter Egg - Easter Calendar 2015

Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark. So tomorrow the normal working day starts again for many people !!! but not me, as I am continue the Easter vacation until Monday 13 April.

As the Easter is getting to an end, I think it is time to finally use up the last marzipan and chocolate remaining in the cupboards from Christmas. We have a saying in Denmark, that Christmas lasts until Easter !!!

One way of using up the finally marzipan and chocolate is to make classic Easter eggs, which is a core of marzipan roll into an egg shape, and afterwards dip into the melted chocolate. You can easily twist the taste with elder flower cordialnougat and liquorice or plenty of liquorice.

Classic Easter Egg: - 15 pieces
  • 300 g marzipan
  • 100-150 g dark or milk chocolate
  1. Divide the marzipan mass into 15 pieces and roll them into egg shape.
  2. Melt the chocolate - take the time and make a proper tempering of the chocolate.
  3. Coat the marzipan eggs with chocolate
  4. Decorate the marzipan eggs
  5. Let the chocolate coating settle, before they are placed in tins.

April 05, 2015

Easter Tapas - Easter Calendar 2015

Today it is Easter Sunday, which very often is celebrate with a big Easter lunch with friends and family.

Eggs is traditional a key food ingredients in connection with celebration of Easter. So in the simple lunch dish (or tapas dish) you only need two/three ingredients: egg + lumpfish roe + chives !!!

Lumpfish roe (also known as Danish caviar) is in season here in Denmark in February - April.

Easter Tapas: - 2 servings

  • 2 eggs
  • 50 g of lumpfish roe
  • chives
  1. Boil the eggs, until they are hard boiled, approx 8 minutes.
  2. Remove the egg shell as well as the yolk.
  3. Fill the hole from the removed egg yolk with lumpfish roe.
  4. Sprinkle chives.
  5. Serve.

April 04, 2015

Easter Waffles - Easter Calendar 2015

Today it is Easter Saturday, which is the third day in the Danish Easter vacation. Today we should enjoy some Easter waffles for a brunch, before we seek out the supermarkets for a new round of food shopping for the rest of the Easter vacation.

Therefore I decided to turn these sweet waffles into a Easter version by adding in marzipan.

Vanilla Waffles: -  8 servings
  • 3 eggs
  • 410 g milk
  • 240 g (cake) wheat flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 110 g butter - melted
  • 50 g marzipan - roughly grated
  1. Heat up the (conventional) oven to 220'C.
  2. Whip milk and egg together by hand in a mixing bowl. Stir in the melted butter.
  3. Add flour, salt, sugar, marzipan and baking powder. And stir everything into a homogeneous mass.
  4. Place the silicone waffler forms on a baking tray covered with baking paper.
  5. Pour the waffler dough in the silicone forms.
  6. Bake the wafflers in the middle of the oven at 220'C for 8-9 minutes.
  7. Remove the wafflers from the oven, de-mould the wafflers from the silicone by turning up-side-down and place the wafflers on the baking tray itself.
  8. Bake the wafflers with pattern side at 220'C for 6-8 minutes until they turn golden.
  9. Serve together with fresh fruit and ahorn syrup.


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