April 20, 2014

Orange Easter egg - Easter Calendar 2014

Well in case you have receiced no Easter egg here in 2014, you can make your own Easter egg, which you perhaps will share with some friends and family members ?

These Easter eggs are very simple to make and they take no time to make.

Orange Easter egg: - 5 eggs

  • 150 g orange marzipan
  • 50 g white "chocolate" coating
  1. Divide the orange marzipan into 5 pieces.
  2. Shape the marzipan into egg shape using your hand.
  3. Melt the white "chocolate" coating.
  4. Dip the marzipan egg into the melted white coating.
  5. Place the eggs on baking paper for drying.
  6. As the coating is drying quiet fast, you need to sprinkle the coating fast with small sugar pearls.
  7. Store in airtigth container.

April 19, 2014

Easter Tea with violet and orange - Easter Calendar 2014

Today is Easter Saturday, being the third day of the Danish Easter vacation. And today it is time for making your own Easter tea. Instead of using various spieces as done in Christmas tea, I decided to use the approach, when making this Elder flower tea. As the violet petals are dry, where was no need for drying them, before mixing them with the tea

Easter Tea with violet and orange: - 50 g tea
  • 50 g Assam tea
  • 1 orange (organic) - only the zest 
  • 2 tablespoons of violet petels
  1. Use a citrus peeler to remove the zeat in a thin layer from the orange
  2. Let the orange peel dry for 2-4 hours on top of  a warm radiator.
  3. Remove all the petals from the violets. As they seem to be dry, where is no need for drying them.
  4. Mix the tea with the dried orange zest and violet petals together in glass, which is air tight.
  5. Let the tea stand for a few hours, before making the first cup/pot of tea.

April 18, 2014

Easter Lamb - Easter Calendar 2014

Today being Good Friday it is time to make a new version of last year´s Easter Lambmy last Easter creation in my kitchen. To adjust the taste for 2014, I decided to add into some lemon zest.

However, I still find the taste and texture to be to plain, so I have no cracked the code for the Easter Lamb yet, it gives me the options of coming up with a new suggestion for Easter 2015 !!!

Easter lamb with lemon zest from Alsace:
  • 4 eggs
  • 2 tablespoon boiling water
  • 170 g (cake) flour
  • 170 g icing sugar - sieved
  • 1 organic lemon - only the zest
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  1. Heat up the (conventional) oven to 180'C.
  2. Divide the egg into egg yolk and egg white. Beat the egg white into a stiff foam.
  3. Whip the egg yolk, lemon zest, water and icing sugar together into a white and foamy mix.
  4. Afterwards whip in the baking powder, vanilla sugar and flour.
  5. Gentle stir in the egg white foam, little by little, as the cake mix is quiet firm.
  6. Brush the Easter lamb form with melted butter or oil.
  7. Fill up the Easter lamb, until it is 75% filled.
  8. Bake the Easter lamb in the lower part of the oven at 180'C for 45 minutes.
  9. Let the Easter lamb cool down, before you take it out for the form.

April 17, 2014

Bird nests - Easter Calendar 2014

Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. And at the same time it is the start for my little  Easter Calendar 2014, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind.

We will start off with a new thing, which is marzipan cake called fuglereder a la Odense Marcipan (bird nests), which is very fitting with busy birds outside finding a  new or old mate to court with, building a nest to be filled with eggs.

I must admit, that I got a little anoided, when I noticed that the packaging of baking stable marzipan (being a part of my goodie from Odense Marcipan) only contained 300 g instead of the 500 g baking stable marzipan stated in the recipe !!!! So I went for a combination of baking stable marzipan and tradtional marzipan with 63% almonds. And I got not noticed any defects in these cakes !!!

Fuglereder (bird nests) a la Odense Marcipan: - 15-20 smaller cakes
  • 300 g baking stable marzipan
  • 200 g tradtional marzipan
  • 200 g sugar
  • 1 egg white - raw or pasteurised
  • 20 g hazelnuts - finely chopped 
  • blood orange jam or plain orange jam
  1. Heat up the (conventional) oven to 210'C.
  2. Knead the marzipan together with sugar and egg white in a mixing bowl. I use my hand for this purpose.
  3. Form the marzipan into a roll, which is divided into 15-20 pieces of equal size.
  4. Roll the marzipan into sphere, which is rolled in finely chopped hazelnuts.
  5. Place the marzipan sphere on a baking tray covered with baking paper.
  6. Make a hole in the marzipan sphere using a fingre.
  7. Bake the marzipan cakes in the upper part of the oven at 210'C for 10 minutes.
  8. Cool down the marzipan cakes.
  9. Before serving the marzipan cakes fill the hole with blood orange jam or plain orange jam.

April 15, 2014

Lunch at Le Sommelier, CPH

This picture of the burger being served at Sommelier located in Copenhagen Airport is not very colourful, however the taste is excellent.

I normally eat my lunch here, when I am having the time for that in the airport, as you can sit a little away from the busy walking areas and relax on your own.

I really like, that you are being asked how much the meat part of this burger should be cooked such as medium or well done. The burger bun is not enormous, so you have the felling you are eating more bread than beef. And the fries are worth killing for, as they has the right texture without any raw centre and a good tasty level of salt. The burger is served with tomato ketchup, mayonnaise and green pickled chilies.

This burger has an estimated serving time of 15 minutes

I paid 313 DKK for one burger, a glass of white wine, a small soft drink and a cup of black tea. I will give this meal 4 stars.

April 12, 2014

Turkey gullash with mushrooms and grapes

From time to time it happens, that I eat something else besides from bread and cakes :-)

Stop worrying, I actually eat break, lunch and dinner very single day, but I am not posting that many recipes on my dinners, but now it is time for share a main course recipe with you.

This recipe can easily be eaten and enjoyed over more evenings, if you make own big portion.This original recipe (kalkungullash med svampe og druer på knuste kartofler) is found among various recipe on evening dinners at Fakta. However I have made a few adjustments on the amount of some of the ingredients.

I really like the use and taste of juniper in this dish, and the variation in texture coming from the grapes, mashed potatoes and spinach leaves.

Turkey gullash with mushroom and grapes: 5-6 servings

  • 150 g spinach leaves - washed
  • 1200 g potatoes
  • 150 g grapes - use what you have of green or blue grapes
  • 375 g brown mushrooms - cut into quarters
  • 250 g sour cream with 38% fat
  • 1½ dl vegetable stock
  • 1½ tablespoon dried juniper - mashed
  • 900 g turkey breast - cut into smaller pieces
  • 2 small onions - chopped
  • olive oil
  • salt & pepper for seasoning

  1. Fry the onion in the hot olive oil in a big cooking pot.
  2. Season with salt, pepper and masked juniper.
  3. Saute the turkey pieces.
  4. Add in the vegetable stock, and lets everything simmer for 5 minutes under lid.
  5. Add in the sour cream and bring it to the boiling point.
  6. Add in the mushrooms and let the dish simmer for 40 minutes under lid.
  7. Meanwhile boil the potatoes
  8. Add in the grapes and let the entire dish simmer for 5 minutes under lid.
  9. Mash the potatoes without any addition of milk and butter as usual for mashed potatoes.
  10. Fill mashed potatoes as bottom layer, followed with spinach leaves and top of with the turkey gullash.
  11. Eat and enjoy.

April 10, 2014

Dinner at Marriott Tverskaya, Moscow

Blinis with red caviar
After a brisk walk from the hotel to the Red Square, Moscow and back again (8 km in 1½ hour) during a recent business trip to Russia, I decided to eat at the hotel instead of walking around to find a place to eat.

I started off with a cocktail called Flamingo, which was champagne, Cointreau and cranberry juice. It is not an over sweet cocktail probably due to the use of cranberry juice. Perhaps I should create my version in my kitchen ?

The menu card at the restaurant of the Marriott Tverskaya had marked the Russian food with small Russian flags, so they could easily be located among the various options. I went for the Russian food a bit like do as the Romans, when in Rome !!!

Therefore I choose blinis with red caviar as starter, as I am huge fan of blinis with red caviar. The important thing is, that you always remember to make a small tasting of the sour cream, when eating in Russia, before you spread it on this blinis. And also in this case, the sour cream was rancid in the taste, which is a awful off-flavour. I enjoyed the blinis and red caviar without destroying my taste buds with the sour cream.

As main course I had selected pasta in white and black colour in cream sauce, cray fish and yet some more red caviar. However, this dish was a disappointment for me, as the amount of red caviar was only a few eggs and the rest of the dish was heavy in consistency coming from the cream sauce.

I do not recall the price for this menu. I will give this meal 3 stars and remember to stay away from the Russian paste dish another time. The blinis and red caviar as excellent.


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