January 27, 2015

New mile stone - 1000 blog posts


Another amazing mile stone is being passed with this very specific blog post, as this very blog post is post number 1.000 being published on this blog !!!!!!!

Did I imaging, that I would be writting 1.000 blog posts, when I started blogging ? NO
Did I imaging, what I would spend my time on in my kitchen, besides from cooking and baking ? NO
Did I imaging, I would had baked all the recipes in "Hjemmebagt" ? YES
Did I imaging having readers around the globe ? NO

But somehow I have been writting 1.000 blog posts !!!!

And somehow I have spend my time:
  • baking cakes and cookies - today I was actually nominated for "Good to the core value" by work colleagues for my involvement in raising money towards figthing breast cancer by selling muffins. I am amazed over this nomination :-)
  • becoming better at bake bread
  • making my own ice cream
  • drinking cocktails
  • creating jams - this apricot jam with lavender was awarded as one of the five best home-made Danish jams of 2014 :-) I am quiet proved of this achievement
  • enjoying my own home-made juices from both fruit and vegetables
  • gathering friends and family for various afternoon tea session 
Somehow I had imaging, that after more than 4 years I should have been able to bake the entire 73 recipes in "Hjemmebagt". Assume at some stage I will have done it !

More and more of you readers are coming from out-side Denmark, perhaps this is is related to the popularity of Nordic kitchen ? I do not know, but I welcome all of you into my little kitchen :-)


The overall Top 10 for the 1.000 blog post look like this:

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: 25 January 2015
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: 77 books
Page views: 191.863
Publish posts: 1.000 incl. this
Followers: 16
Blogs followed: 17

Page view per country:
  • Canada: 1%
  • Norway: 1%
  • Ukraine: 1%
  • Portugal: 1%
  • Germany: 3%
  • UK: 4%
  • France: 4%
  • Russia: 7%
  • Other countries: 23%
  • Denmark: 24%
  • USA: 31%
Hope to see you soon :-)

January 24, 2015

Lasagne with plenty of vegetables


From time to time I need to do some clearing in my weekly vegetable box. And one way of "getting ride off" some vegetable, before the next weekly vegetable box arrives on my door step, is to use some of these left-over vegetables in a pasta sauce, freshly squeezed juice or in this case in a lasagne.

I used this recipe on lasagne from Karoline Køkken (book number 5) as starting point for my lasagne with plenty of vegetable.

Lasagne with plenty of vegetable:

  • 3-4 tablespoons og olive oil
  • 1 onion - roughly chopped
  • 1 clove of garlic - finely chopped
  • 400 g minced beef
  • 3 carrots - roughly grated
  • 1 can of canned tomato
  • 1 can (70 g) of tomato concentrate
  • 4 tomatoes - roughly chopped
  • 4 stems of spring onions - roughly chopped
  • 1 red pepperfruit - roughly chopped
  • salt and pepper
  • 15  lasagne plates
  • ½ i Mornay sauce
  • 50-75 g grated Cheddar cheese
  1. Fry the onion, garlic and meat in hot oil in a cooking pot.
  2. Wait until meat has changed colour, before addition of the vegetables.
  3. Together with the addition of the vegetable add in the canned tomato and tomato concentrate. Season with pepper and salt.
  4. Gently cook the meat sauce under lid for 15 minutes, when remove the lid and cook the sauce for another 10 minutes.
  5. Start by pour some Mornay sauce into the bottom of ovenproof dish, followed by 5 lasagne plates. Next layer is the meat sauce, sprinkled with some grated Cheedar cheese and some Mornay sauce.
  6. Next another 5 plates of lasagne plates topped with the last of the meat sauce sprinkled with grated Cheedar cheese.
  7. Finally finish off with the last 5 lasagne plates, and the last of the Mornay sauce nd finally sprinkled with some Cheddar cheese.
  8. Place the ovenproof dish in the middle of the oven.
  9. Bake the lasagne at 200'C for 30 minutes in the fan oven.
  10. Served the lasagne warm.

January 22, 2015

SPICY KALE


After my success using red cabbage in PURPLE POWER, I was really looking forward to test out some white cabbage in this juice calles SPICY KALE. I did drink the juice, but I am not fan of the bitterness coming from the white cabbage, and it was difficult for me to understand, why the word spicy was a part of this juice name ?? Well, not a success and neither a faileur, but not worth a repetition !

SPICY KALE - 1-2 servings

  • 1/4 white cabbage
  • 1 orange + the peel of ½ orange
  • 2 apples
  • 1 pear
  • 2 cm ginger
  1. Clean and rinse all the ingredients.
  2. Juice everything together.
  3. Pour into a glass and enjoy :-) as you think healthy thoughts !



January 20, 2015

Nute Christmas tea for my tea pot 32


I am within a tea drinking period, where I am drinking plenty of Christmas tea even though, the Christmas is almost gone from one month.

The Nute Chistmas tea is made from organic black Assam tea with organic spices (8% allspice, 5% cardamon seeds, 4% cloves buds, 1% nutmeg and finally flavoured by cherry and vanilla. I really like both the look and smell of this tea with all it´s spices. However, I was expecting more actually flavour in the brewed tea, neither can I detected any cherry flavour, which I am disappointed about.

January 18, 2015

PINK PASSION


Why not start of the Sunday with a glass of freshly made juice ? Well for the last month I have been starting most mornings with a glass of home-made juice instead of the orange or apple juice, which you can buy in the suoermarket. And I just love to drink my home-made juice in the morning :-)

It was very fascinating to make this juice called PINK PASSION, and see how 50 g of red beet (1 tiny little red beet) completely took over the entire colour of this juice !!! Another amazing thing about this juice is, that despite all it´s many vegetable the overall taste sensation is actually quiet sweet.

As I wanted to use up the broccoli, I decided to increase from 1/4 to ½ broccoli, when I made this use.

I normally make a bigger portion of the juice, and when I store the remaining juice cold in the refrigerator for 1-1½ days. All the many part of the juicer fills quiet a lot in the dish washer, so this is why I normally makes a bigger portion.

PINK PASSION: 2 servings

  • 1½ apple - core and stem removed
  • ½ cucumber
  • ½ squash
  • ½ lemon - with peel
  • ½ pineapple
  • 50 g red beet
  • 2 cm ginger
  • ½ broccoli incl stem
  • 3 carrots
  1. Clean and rinse all the ingredients.
  2. Juice everything together.
  3. Juice the lemon in between the apple.
  4. Pour into a glass and enjoy :-)





January 15, 2015

FRESH´N BITTER


My juicer and I continues our journey together through the wonderful world of fruit and vegetable, even when the vegetable within the juice box is NOT one of my favourite vegetable such as fennel !!!! I did find some pleasure in "killing off" the fennel by putting it through the juice.

The taste of the juice is for sure living up to it´s name of FRESH´N BITTER, where the grapefruit is dominating with both fresh/acidic and bitter taste. The taste of fennel is also a part of the flavour profile without dominating it.

The big question is, would I make this juice again myself ??? No, as I find the taste to be too bitter.

I also find it very fascinating to see the type of mosaic, which the various fruit and vegetable creates, as their juice runs into the juice collector.

FRESH´N BITTER: - 2s ervings

  • ½ lime - without the peel
  • ½ squash
  • 2 grapefruits - without the peel
  • ½ fennel
  1. Clean and rinse all the ingredients.
  2. Juice everything together.
  3. Juice the lime in between the grapefruits.
  4. Pour into a glass and enjoy :-)






January 13, 2015

Kusmi Christmas Tea for Magasin for my tea pot 31


Christmas tea can be sommething of challenge to navigate within. Sometimes the flavour profile is perfect, and you can continue to drink this Christmas tea into January/February Other times your taste buds becomes overwhelmed by the flavour of the Christmas tea, so you either give the tea away or throw it out to get ride off it. And other times again you can find out, why the tea is a Christmas tea, as there is no Christmas profile about it.

For me a Christmas tea should have a spicy profile with various addition of other element than tea leafs. And I do not like it, when one flavour dominates the entire tea.

The Kusmi Christmas tea produced exclusive for Magasin du Nord is one of my favourite Christmas tea, as both look and taste appeals to me. The tea is made from black Chinese tea with flavour addition of orange, almonds, spices and rose petals.

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