May 24, 2015

Busy baking day in the kitchen

It has been a busy day in the kitchen, where my KitchenAid has been a great and very helpful wing man assisting me the preparations for an upcoming birthday coffee. As one of my guests suffers from lactose intolerant, I have been shopping lactose-free butter, whipping cream, milk and yogurt. (Valio should really become a sponsor of my kitchen !!!!):

The "menu" will consist of:

Perchs luxus chai for my tea pot 33

Right here and now I am seriously enjoying this luxus chai from Perchs. It has a wonderful spicy taste, which I am becoming addicted to.

The luxus chai is made from black Indian tea, rooibos, cinnamon pieces, ginger pieces, black pepper, all spice, cardamon, red pepper, vanilla, orange pieces, corn flower petals. Flavoured with orange.

Uuuuhmm. this tea taste great. I make the tea as normal tea. Perhaps I should try to boil some milk with this blend inside ? My only concern is, that I do not like the taste of boiled milk.

May 23, 2015

Walnut cream cake at Svinkløv Badehotel

The original walnut cream cake at Svinkløv Badehotel
As part of my birthday celebration my mother and I spend two days in the Norther part of Jutland, where we enjoy coffee and cake in form of the famous walnut cream cake from Svinkløv Badehotel.

We were served a great piece of cake together with a pot of both coffee and tea. It is a nice place to enjoy afternoon coffee/cake, if you are in the area of Svinkløv Badehotel. Cake and coffee cost 85 DKK (11.25€), which is a very fair level.

My version of walnut cream a la Svinkløv Badehotel

May 22, 2015

Brownie-style cake with yogurt

When I saw, that yogurt as a part of the ingredients in the chocolate cake I knew at once, that I need to bake it. Can you actually taste the yogurt ? None, perhaps because I added dark chocolate on top of the cocoa powder. I found the recipe in the small recipe booklet called "Den økologiske bagebog volume 2", which I got at the baking event "Rent Mel i Posen".

When I was reading thorough the recipe, I noticed, that the milk, yogurt and butter should be heated up together in a cooking pot. Yogurt is very sensitive to heat, as it is an acidic dairy product, so the milk protein will curdle, when exposed to heat. I decided to try it, as the amount of the butter is very high, so I thought, that the high fat content could help to protect the milk protein. Even though I heat the mass gently up, the milk mass will curdle, so I had to start all over again. In my second attempt I decided to add the yogurt in the sugar-egg mass, and only heat up the milk and butter.

Perhaps the person, who created this recipe like a curdle and sandy texture in their cake ? However, I really dislike such sandiness !!!!

The cake is not raising a lot during the baking process, as no baking powder is added into the recipe. If you like more normal cake structure instead of brownie-style I would recommend, that you add baking powder into the cake.

Anyway, I like the use of yogurt in this cake, as it is another way of using up yogurt getting old in your refrigerator. And I will bake another version of this cake without the chocolate and adding in some baking powder.

Brownie-style cake with yogurt:
  • 6 eggs
  • 500 g sugar
  • 150 g milk
  • 150 g yogurt
  • 250 g butter
  • ½ teaspoon vanilla sugar
  • 400 g wheat flour
  • 75 g cocoa powder - without sugar
  • 1 orange - without peel, diced into smaller pieces
  • 100 g dark chocolate - roughly chopped
  1. Heat up the fan oven to 180'C.
  2. First whip eggs, sugar and vanilla sugar into a foamy mass. 
  3. Meanwhile heat up the milk and butter in a cooking water, until the butter is melted.
  4. Add in the yogurt into the sugar-egg mass, while whipping.
  5. Afterwards slowly add in the melted butter-milk liquid, while whipping. Keep whipping for another 2 minutes on speed 3.
  6. Sieve the flour and cocoa powder together. Add it into the cake mass, while whipping. 
  7. Also add in the orange and chocolate pieces Stop the whipping, when the flour-cocoa is mixed in. 
  8. Cover either one big baking tray ( 30 x 40 cm) or two smaller baking trays with baking paper.
  9. Pour in the cake dough into the baking trays.
  10. Bake the cake at 180'C for approx. 35 minutes.
  11. Cool down the cake, before you cut and serve it.

May 19, 2015


I keep on juice my way through the various JuiceSelvKasse, which i received on regular basis from Årstiderne. This time I have enjoying a juice called ROAD RUNNER, which is made from redbeets, grape fruit and pineapple. The taste is very good, and you feel how you become more enerigized as you drink this juice

ROAD RUNNER: - 3-4 servings
ORANGE DREAM: - 3-4  servings
  • 4 redbeets 
  • 2 grape fruits - without peel
  • ½-1 pineaplle - without peel
  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.

May 17, 2015

Baking event "Rent Mel i Posen" at Miele

Recently I participated in a baking event at the local Miele Gallery showroom located here in Vejle called "Rent Mel i Posen". I find it useful and also very interesting from time to time to get a professional approach to baking, as bread baking is still an area, where I can learn much more. 

Before we started on the actually baking process, we got three introductions: one on the Miele ovens, one to the flour produced by Mejnerts (including the usual "female approach" on "how good we are behaving and becoming CO2 friendly" !!!) and finally from the baker on using sour doughs/yeast, raising time and the baking process.
The bakers had brought two different dough with them, which they would baked in different Miele ovens (I did not get a clear picture with me from this part of event). Meanwhile, we were divided into group of two persons, which would make the same doughs, which we later would take home with us.

Also the event managers were very good in interacting with us during the dough preparation, where we could plenty of questions and get some more finger touch feeling on, when the dough was kneading enough in the kitchen stand-alone mixers. 

While we were making the various dough we were also served wine and water, which we could enjoy during the dough preparation.

We had approx 2 hours, where we could make various doughs. Afterwards we would take the doughs home with us.

After the baking of the breads and snacks, we would sit down to enjoy the baked goods together with sausages and cheese, which we would have the finished talk around bread baking.

We finished of with taking home all the prepared doughs, any open leftovers of the various flours used. We also got a "goodie-bag" with different flours, dry yeast and a small recipe booklet.

I also managed to get some of the used sour dough from the baker, as my own attempt on making sour dough has not been very successful. The sour dough from the baker has a very fine apple-like flavour, so now I am doing my best to keep this new room mate happy feeding it with flour and water every second day.

I had a great evening :-) so I will for sure come bake for another event in the Miele kitchen.

May 16, 2015

Garden in Spring dress

The garden is bursting of Spring here in May. My two apple trees are in full blossom, I really like this sight of apple trees in fully covered by light red floweres :-)

Both the raspberry and rhubarbs have turned their spot in my garden into a green jungle. So I can again start using my own rhubarbs for new creations in my kitchen.

While I was busy yesterday in my garden using the sunny weather to full extent (before the rain of today arrived), Hannibal the Cat as usually has making himself useful in a warm sunny spot.

The potatoes have also made their presence noticeable by putting the first small green tops above ground.


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