July 31, 2014

Apple Cooler


How to stay cool on a warm Summer day ? Well, you could make this Apple Cooler, which is very refreshing on a hot Summer day. I have got this recipe from a good work colleague travelling regular in the Middle East.

Apple Cooler: 3-4 drinks

  • 5 dl apple juice
  • plenty of mint
  • 5 dl sparkling water
  • plenty of ice cubes
  1. Put the mint into the apple juice, and let the mint infuse the apple in the refrigerator for minimum 2 hours.
  2. Fill ice cubes into a glass.
  3. Fill half the glass with the mint infused apple juice.
  4. Fill the rest of the glass with sparkling water.
  5. Drink and become refreshed on a hot Summer day :-)

July 29, 2014

Rose cookies


When I was baking these Earl Grey cookies, I needed to divide the all the ingredients into two parts in order to room enough in my small food processor. Doing that gave me an excellent opportunity to create my own flavour version in the second portion !!

Instead of working with Earl Grey tea I thought about using elder flowers and elder flower cordial, but the season for blooming elder flower are over for now here in Denmark, could I noticed after a walk around my local neighbourhood checking the flower versus berry situation on the many elder trees. As I walked around I noticed, that the tub rose still are flowering, so using rose as ingredients instead of jumped into my mind. So the tea leaves were replaced by rose sugar and rose extract.

The cookies got another 2-3 minutes more than the Earl Grey cookies, so the shape of these rose cookies collapsed as the butter melted during the baking process compared to the tea cookies. So watch your cookies closely like hawk during the baking part !!! depending on what shape you would like to have.

The cookies has flowery flavour notes, while the taste is not flowery at all, so perhaps some more rose extract should be added. However, be careful, as the use of flowers easily moves from being delicate towards tasting like soap !!!

Rose cookies:
  • 130 g (cake) flour
  • 40 g icing sugar
  • 5 tablespoons rose sugar
  • 125 g cold butter (with salt) - cut in smaller pieces
  • 2 teaspoons rose extract
  1. Weight all the dry ingredients into the food processor and mix it thoroughly
  2. Add butter pieces and rose extract into the dry ingredients, let the food processor mix, until a cookies dough is formed.
  3. Roll the cookie dough into a long roll on a piece of baking paper or cling film.
  4. Place the cookie dough cold in the refrigerator  for minimum 30 minutes or longer.
  5. Heat up the (conventional) oven to 200'C
  6. Cut the cookie dough into slices of 6-8 mm.
  7. Place the cookie slices on the baking tray covered with baking paper.
  8. Bake the cookies at 200'C in the upper part of the oven for 10-12 minutes
  9. Let the cookies cool down, before they are stored in an airtight container.
  10. Enjoy together with a nice cup of tea :-)

July 26, 2014

Classic twist bread


After having enjoyed a barbecue meal on warm Summer evening, a great and easy dessert could be to bake the twist bread as a classic finishing touch. Last year I tried this version of twist bread with marzipan, which in my opinion is not being something special, so do not waste your money on buying marzipan for such twist bread. So stick to the classic recipe for this occasion.

Classic twist bread: - 3 twist breads
  • 120 g milk - lukewarm
  • 20 g butter - melted
  • 5 g yeast
  • 1/4 teaspoon salt  
  • 1 teaspoon sugar
  • 200 g wheat flour
  1. Mix melted and lukewarm milk together
  2. Stir flour, yeast, salt and sugar together in the mixing bowl.
  3. Add in the liquid phase.
  4. Knead the dough together on the electrical mixer, I kneaded for 5 minutes on speed 2.
  5. Place the dough in the smaller, cover the bowl with a lid and let the dough rest for 2-3 hours as room temperature, until it is time for baking the twist bread.
  6. Divide the dough into 3 portions, and roll each piece into a long piece, which when is twisted around a sticks.
  7. Hold the stick with dough over bonfire glows or barbecue charcoals.
  8. Bake for 8-12 minutes or until the twist bread easily can be removed from the stick.
  9. Fill the hole in the twist bread with jam, speculoos, Nutella or chocolate.


July 24, 2014

Karin´s Cake - cake with rhubarb and lavender



For the excellent monthly blogging event known as "Tea Time Treat"  managed Karen from Lavender and Lovage and Jane from The Hedge Combers, Jane has selected flapjacks and tray bake as theme for July.

Here in July I can harvest both rhubarb and lavender in my little park, so when my very good girl friend in Horsens shared this recipe of her´s on a cake with me, I decided to bake this cake for the tea table of July, where you sit in your garden drinking tea with lavender, eating cake with lavender and smell the wonderful flavour of lavender surrounding you :-) At this stage my good friend is about to have nightmares about lavender soap attacking her !

Actually I am quiet amazed, that my good girl friend so freely shared with recipe me, as it included the use of lavender !!!! I think, she still recalls these quiet soap-like meringue with lavender and orange bloom, which almost did her in !!!!

Karin´s Cake - cake with rhubarb and lavender:

  • 300 g rhubarb - chopped into a length of 2 cm
  • 2 stems of lavender - the flowers - and NO than 2 stems
  • 1 egg
  • 150 g sugar
  • 75 g milk
  • 1 teaspoon of baking powder
  • 100 g (cake) flour
  • 20 g almond - chopped - optional
  1. Heat up the (conventional) oven to 200'C.
  2. Whip egg and milk together in a mixing bowl.
  3. Add in the sugar, baking powder and flour and whip again.
  4. Stir in the rhubarb pieces and lavender flowers.
  5. Pour the cake mass into a baking tray.
  6. Decorate the surface with chopped almonds.
  7. Bake the cake in the middle of the oven at 200'C for 30 minutes.
  8. Cold down the cake, before it is cut into pieces.

July 22, 2014

Tomato pie with basil and mozzarella


For another monthly blogging challenge called "Cooking with herbs" hosted by Karen from the lovely Lavender and Lovage, Karen has selected as the beautiful basil  the theme for July.


Basil is a herb, which requires warm climate for optimal growth. However, I have been able to have my own outdoor basil for the last 3-4 years on my south-facing terrace in a pot standing very, very close to my house without any difficulties.

I decided to make a combination using this recipe on tomato pie with oregano and basil by "Maden i mit liv" as inspiration combining it with the classic Summer appetiser of slices of tomato and fresh mozzarella cheese garnished with fresh basil and balsamico. The taste is fantastic, so I be making this pie again, when my tomato plants are booming with tomatoes.

Tomato pie with basil and mozzarella: - 4 servings

  • 1 roll of ready-to-use pie dough
  • 400 g cocktail tomatoes
  • 4 eggs
  • 200 g milk
  • 150 fresh mozzarella cheese - sliced
  • handful of fresh basil - chopped
  • salt and pepper for seasoning
  • basil for garnish
  1. Cover the pie tray with the pie dough, prick it with a fork and pre-bake the pie dough at 200'C for 10 minutes.
  2. Cut the tomatoes into halve. Place them with the cut surface up no the pre-baked pie dough
  3. Beat eggs, milk, slices of mozzarella cheese grated cheese, freshly chopped basil salt and pepper together.
  4. Pour the pie filling over the tomatoes.
  5. Bake the pie at 200'C in the middle of the (conventional) oven and let the pie bake for approx 30 minutes, until the surface is brownish and pie filling is firm.
  6. Garnish the tomato pie with some more fresh basil.

July 21, 2014

New mile stone - 150.000 pageviews

Welcome to my kitchen
Another amazing mile stone being passed number in form of 150.000 page views into to life here in my little kitchen of mostly baking and even smaller garden/park and tiny kitchen garden. So within one year the amount of page views has been doubling from 75.000 to 150.000.

For me blogging is a way of relaxing my mind from work related things. Blogging is also an inspiration for me, as it provides me with a tool of trying out my things in my kitchen instead of of sticking to the usual recipes, when cooking or baking.

Only one my blog post (blood orange jam) written here in 2014 has made it all the way to the overall Top 10 list, but the newer blog post also have to compete with blog posts from the last 3½ years, so it is becoming more and more difficult to make it to the top !!!

The overall Top 10:
And the trend of more and more readers coming from out-side Denmark is still continuing, where the readers coming from USA is actually the single biggest country among my readers. One can speculate, if this is relating to the popularity of Nordic kitchen ?
 As usual I am ending the mile stone review with an update on my KPIs for the blog looks like this (in my professional life colleagues and managers are discussing Key Performance Indicators on a regular basis):

Review day: 21 July 2014
Start day - first posting: 13 November 2010
Development on "Hjemmebagt": 73 recipes - 34 accomplished = 39 recipes to bake
Amount of cooking books in my kitchen: 58 books - my list has no been updated for a while
Page views: 150.000
Publish posts: 868 excl. this
Followers: 15
Blogs followed: 17

Page view per country:
  • Australia: 1%
  • Canada: 1%
  • Ukraine: 1%
  • Norway: 1%
  • Portugal: 1%
  • France: 3%
  • Germany: 3%
  • UK: 4%
  • Russia: 7%
  • Other countries: 23%
  • Denmark: 27%
  • USA: 28%
Thank you for visiting me, Hannibal the Cat and my kitchen :-)) Hope to see you again in the near future :-))


    July 16, 2014

    Earl Grey cookies


    Every since, that I have been enjoying afternoon tea at Simply Tea in Aarhus, where I was introduced to cookies with tea leafs inside, I have been wanting to bake my own Earl Grey cookies. Now I have managed to find a starting recipe on a blog called "The More than Occasional Baker". I have made no changes at all to the recipe, well I decided only to bake ½ the amount, as my food processor is relative small.

    The cookies has a wonderful taste between lemon zest and Earl Grey, so it is not the last time, that I will bake these cookies. Also my colleagues were big fans of these cookies.

    Earl Grey cookies a la "The More than Occasional Baker":

    • 130 g (cake) flour
    • 40 g icing sugar
    • 1 tablespoon of Earl Grey tea leafs
    • ½ organic lemon - only the zest
    • ½ teaspoon vanilla sugar
    • 125 g cold butter (with salt) - cut in smaller pieces
    • ½ teaspoon water
    1. Weight all the dry ingredients into the food processor and mix it thoroughly
    2. Add butter pieces and water into the dry ingredients, let the food processor mix, until a cookies dough is formed.
    3. Roll the cookie dough into a long roll on a piece of baking paper or cling film.
    4. Place the cookie dough cold in the refrigerator  for minimum 30 minutes or longer.
    5. Heat up the (conventional) oven to 200'C
    6. Cut the cookie dough into slices of 6-8 mm.
    7. Place the cookie slices on the baking tray covered with baking paper.
    8. Bake the cookies at 200'C in the upper part of the oven for 10-12 minutes
    9. Let the cookies cool down, before they are stored in an airtight container.
    10. Enjoy together with a nice cup of Earl Grey tea :-)

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