July 16, 2017

Strawberry Rhubarb Jam


Last week-end I had the luck to "borrow a strawberry field" of a rowing friend on Summer vacation. I picked more strawberries, than I could eat, so I decided to turn all these strawberries into various Summer jams, thereby shaving some of the Danish Midsummer for later use in the Autumn and Winter.

A very classic Danish jam is the combination of strawberry and rhubarb. Here I decided to use equal amount of strawberries and rhubarb as starting point. When I later taste this jam, I will see, if adjustments are needed on this ratio.

Making this Summer jam fits very well into my 2017 Summer Challenge of jam making :-)

Strawberry Rhubarb Jam:
  • 400 g strawberries - cut into halves
  • 400 g rhubarb stem - cut into 1-2 cm pieces
  • 12 g pectin / gelling powder
  • 400 g sugar
  • 1 dl water
  • preservative - optional
  1. Heat up the strawberries, rhubarb pieces and the water in a cooking pot together over low heat. Stir on a regular basis. Let the fruit gentle simmer, until the rhubarb pieces are soft.
  2. Mix the pectin/gelling powder together with 50 g sugar. Add this dry-mix slowly to the fruit, while you stir very well in the cooking pot to avoid lump formation.
  3. Let the fruit simmer gentle for another 5 minutes. Stir on a regular basis.
  4. Add in the rest of the sugar. 
  5. Bring the jam to the boiling point and let it boil for 2 minutes.
  6. Taste the jam. If you find it too be to sweet/matured in taste, you can add some apple vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
  7. Prepare the jam glasses by filling them with boiling water.
  8. Fill the glass with jam and close the glass.
  9. Store the jam cold to prolong the shelf-life.

July 09, 2017

Midsummer Jam with balsamico twist


As mentioned yesterday I have so lucky to "borrow a strawberry field" of a rowing friend on Summer vacation. I picked more strawberries, than I could eat, so I decided to all these strawberries into various Summer jams, thereby shaving some of the Danish Midsummer for later use in the Autumn and Winter.

As the first jam I decided to twist to this recipe on Midsummer jam - strawberry jam with elder flower with addition of a little amount of balsamico vinegar, as balsamico marinated strawberries taste fantastic. Perhaps I could have added a little more balsamico vinegar, but it is difficult to remove that extra balsamico vinegar from the jam, if it was too much. I will leave in your capable hands, when you adjust the taste with balsamico. The trick is always to take small steps, and not giant leaps (= teaspoon full).

I just love this combination of strawberries and elder flowers, it makes the jam taste like pure magic :-)

Midsummer Jam with balsamico twist - strawberry jam with elder flowers:
  • 600 g strawberries - cut into halves
  • ½ dl elder flower cordial
  • 9 g pectin / gelling powder
  • 330 g sugar
  • 4 stems of elder flowers - only the flower heads
  • ½ teaspoon of balsamico vinegar
  • preservative - optional
  1. Heat up the strawberries together with the elder flower cordial in a cooking pot together over low heat. Stir on a regular basis.
  2. Heat the fruit up to 80'C. Mix the pectin/gelling powder together with 30 g sugar. Add this dry-mix slowly to the strawberries, while you stir very well in the cooking pot to avoid lump formation.
  3. Let the strawberries cook slowly for another 5 minutes. Stir on a regular basis.
  4. Add in the rest of the sugar. 
  5. Bring the jam to the boiling point and let it boil for 2 minutes.
  6. Add in the balsamico vinegar.
  7. Taste the jam. If you find it too be to sweet/matured in taste, you can add some apple vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
  8. After the tasting adjustments have be done, add the elder flowers and stir well again.
  9. Let the jam boil for another 2 minutes.
  10. Prepare the jam glasses by filling them with boiling water.
  11. Fill the glass with jam and close the glass.
  12. Store the jam cold to prolong the shelf-life,

July 08, 2017

Borrowing a strawberry field


While a rowing friend is away on holiday with the family I have been asked, if I wanted to"borrow" her strawberry field ? YES.

Plenty of Danish strawberries full of taste, freshly picked (by your self), locally source (in Grejs), this is a great offer :-)

So this morning I went strawberry picking followed by being creative in the kitchen in the afternoon making jam and finally enjoying fresh strawberry for dessert this evening uuuhmmm :-)

I will share the various jam creation with you in the near future. So in 2017 my Summer Challenge will be jam making :-)


Blushing Summer Jam 2017




July 02, 2017

Elderflower inspiration for your kitchen


Elder flowers have been blooming for some time this year, and the elder flower season is still on-going here in Denmark, so if you lack some inspiration I hereby share some of my recipe with elder flower as main ingredients, which you can try out in your own kitchen this Summer.












July 01, 2017

Patty shells with asparagus and scrimps


For my birthday lunch I served patty shells with asparagus and scrimps using this recipe from Samvirke. Patty shells are another lunch dish/starter, which is very easy to make.

Patty shells with asparagus and scrimps: - 10 patty shells

  • 10 patty shells
  • 50 g butter
  • 50 g wheat flour
  • 6 dl vegetable stock
  • 2 carrots - peeled and finely sliced
  • 10 green asparagus - cut in 2-3 cm pieces
  • salt and pepper for seasoning
  • 200 g drained scrimps
  • parsley for decoration
  1. Melt the butter in the cooking pan.
  2. Add in the flour and stir well, let it simmer gently for 3 minutes.
  3. Add in the vegetable stock little by little, while stirring. Bring it to the boil.
  4. Add in the carrot and asparagus pieces, let them simmer gently for 5 minutes.
  5. Season with salt and pepper.
  6. Add in the scrimps and let it simmer gently for 1-2 minutes.
  7. Add the filling into the warm patty shells.
  8. Decorate with parsley
  9. Served.

June 30, 2017

Skagensrøre


As a little easy to make lunch dish for my birthday lunch I made Skagensrøre with a few modifications.

Skagensrøre: - 3-4 persons

  • 1 tablespoon red onions - finely chopped
  • 2 dl sour cream, 18% fat
  • 2 tablespoons chives
  • 2 tablespoons dill
  • 1 teaspoon strong mustard
  • lemon - only the juice
  • salt and pepper
  • 150 g scrimps
  • 150 g crayfish
  • fish eggs
  1. Mix red onions, sour cream, mustard, chives and dill together in a bowl.
  2. Season with salt, pepper and lemon juice.
  3. Mix in the scrimps and crayfish.
  4. Store cold in the refrigerator until serving
  5. Place in a serving bowl and decorate with fish eggs and extra chopped chives and dill.
  6. Serve together with bread.

June 29, 2017

Cream cake with rhubarb cream


For the birthday coffee for rower I also made cream cake using this Twin-food recipe, which work perfect in my kitchen compared to the dicaster I had with this cream cake with rhubarb compote and white chocolate cream.

Cream cake with rhubarb cream: - 1 cake

  • Buns for cream cake
  • 500 g rhubarb - 1-2 cm pieces
  • 200 g sugar
  • 1 lemon - the juice
  • ½ l dairy whipping cream, 35-40% fat
  • 3 leaves of gelatine
  1. Start by making the rhubarb compote, which can be done 1 days before or earlier.
  2. Add rhubarb pieces, sugar and lemon juice to a cooking pot. Bring it to the boil. Let the rhubarb simmer until the pieces are soft (10-15 minutes).
  3. Cool down the rhubarb compote.
  4. Place the gelatine leaves in cold water for 5-10 minutes.
  5. Whip the dairy cream into whipped cream.
  6. Squeeze the gelatine leaves free from water.
  7. Melt the gelatine leaves in a water bath place in boiling water.
  8. Blend the rhubarb compote into a homogenous mass and blend the melted gelatine in as well.
  9. Gentle stir the rhubarb compote together with the whipped cream.
  10. Place a cream cake bun in a round spring form.
  11. Spread some of the rhubarb cream on top, place another cream cake bun on top of the rhubarb cream.
  12. Spread another portion of rhubarb cream on this bun layer, followed by placing the third cream cake bun on top.
  13. Spread the remaining rhubarb cream as top layer.
  14. Place the cream cake in the refrigerator for minimum 4 hours or night over.
  15. Serve and enjoy :-)

June 16, 2017

Baiser Rose


With inspiration from my first Summer vacation this year I hereby share this recipe on a cocktail, which were served at the hotel, where my mother and I stated in Alsace, called Basier Rose. We did not taste this appetizer at the hotel, but I noted down the ingredients mentioned on the menu card and based on this, I have created my version of Baiser Rose using both rose liqueur and cremant produced in Alsace.

My mother and I have just enjoyed this cocktail on our return from our Summer holiday. We really did enjoy this drink. The rose flavour is delicate, so my good friends in Horses should be able to relax, if they read this post :-) The level of Martini should not be increased, as it otherwise will dominated the taste.

Baiser Rose: - 1 cocktail

  • 5 ml grenadine
  • 7.5 ml rose liqueur
  • 60 ml Martini bianco
  • Cremant or other dry sparkling wine
  • Ice cubes
  1. Pour grenadine, rose liqueur and Martini into a cocktail glass.
  2. Add into the ice cubes
  3. Fill up the glass with sparkling wine.
  4. Enjoy and have a nice week-end :-)

June 01, 2017

Cream cake with rhubarb compote and white chocolate cream


For the birthday lunch I did also make a cream cake with rhubarb compote and white chocolate cream using this recipe.

The taste was great, however I could not get the white chocolate cream to work at all as it should. It took forever to whip the cream, which was cold enough to be whipped. And suddenly the cream turned into butter spread !!!, so I had drained off the "buttermilk" part. Therefore I did not have enough chocolate cream for the final decoration of this cake. Instead of I made an icing from icing sugar and rhubarb cordial.
Upon serving of this cream cake, the butter spread has set like a chocolate !!!! Stupid cake recipe, which I will NOT try out again never !!!!

Cream cake with rhubarb compote and white chocolate cream: - 1 cake
  • 3 cream cake layers
  • 250 g white chocolate - roughly chopped
  • ½ l dairy whipping cream
  • 500 g rhubarb stems - chopped into 1-2 cm pieces
  • 200 g sugar
  • 100 g water
  • 1 vanilla pod - corn and pod
  1. Bring the dairy whipping cream to the boil. 
  2. Place the chopped white chocolate in a mixing bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted.
  3. Store the chocolate cream cold in the refrigerator for minimum 5 hours.
  4. Meanwhile make the rhubarb compote. 
  5. Add rhubarb, water, sugar, vanilla corn and pod into a cooking pot.
  6. Bring the compote to the boil, and let it simmer gently until the rhubarb pieces are soft.
  7. Cool down the rhubarb compote.

  8. Before putting the cream cake together, strain off water/liquid of the rhubarb compote, so the texture does not become to runny. Remove the vanilla pod from the rhubarb compote and blend the compote together.
  9. Whip the chocolate cream in a cream foam.
  10. Start by placing one cream cake layer bun on the serving plate.
  11. Spread the rhubarb compote on the cream cake layer, followed by some of the whipped chocolate cream.
  12. Place the second layer on top, and repeat with a layer of rhubarb compote and whipped chocolate cream.
  13. Place the third layer on top. Decorate the entire cake with the rest of the whipped chocolate cream. If you do not have enough chocolate cream, you can also make an icing from icing sugar and rhubarb cordial.

May 31, 2017

Rhubarb cake a la Camilla Plum


I found this recipe in the cake book "Helt i kage" by Camilla Plum, and as the rhubarbs in my little garden are doing their best to make a jungle, this recipe on rhubarb cake was the obvious choice for me to bake for my birthday coffee.

Instead of star anise for the sugar sprinke, I decided to mix plain sugar with home-made chai sugar.

Rhubarb cake a la Plum: - 1 cake

  • 250 g butter (soft)
  • 250 g sugar
  • 1 organic lemon - only the zest
  • 3 eggs
  • 160 g (cake) wheat flour
  • 40 g rice flour
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 800 g rhubarb stems - cut into 1-1½ cm pieces
  • 100 g sugar
  • 50 g chai sugar
  1. Heat up the oven to 175'C.
  2. Whip the butter and sugar into a foamy white mass on a stand-alone mixer.
  3. Add the eggs one by one, whipping in between.
  4. Add in the flour, ginger and baking powder.
  5. Afterwards stir in the rhubarb pieces.
  6. Add the cake dough into a round form (22-25 cm).
  7. Cover the surface of the cake dough with the mixture of sugar and chai sugar.
  8. Place the cake form in the middle of the oven, and bake the cake at 175'C for 1-1½ hour. The baking time is a little tricky to figure out due to the high water content coming from the rhubarb pieces.
  9. Cool down the cake, before it is remove from the form.
  10. Enjoy the cake together with a cup of tea/coffee.

May 30, 2017

Birthday coffee for the rowers 2017


After the birthday lunch it was time for my rowing friends to come around for equal traditional birthday coffee. A classic Danish birthday coffee contains three key ingredients: freshly baked bun served with plenty of butter, cream cake and hot chocolate. Hot chocolate or chocolate has no space inside my kitchen, as I DISLIKE the taste of hot chocolate and cocoa milk !!! I still recall my dislike, when I as a child was served hot chocolate at the other children´s birthday :-(

This year I had not selected rhubarb as a specific theme as last year, but two of the four things served did contain rhubarb, as the rhubarbs in my garden is almost a jungle.

We started with the usual glass of sparkling wine to the talk running, before we sat down and enjoyed the saffron buns. These buns more or less equal birthday celebration for me, as the use of saffron in huge amount is a great way to celebrate life/birthdays.


Afterwards it was time for the first rhubarb cake in the form of rhubarb cake from the cake book "Helt i kage" by Camilla Plum. For one cake 800 g of rhubarb pieces was required ! This is a quiet big amount of rhubarb, however a great way of controlling my rhubarb "jungle" :-)


The first rhubarb cake was followed by the second cake in form of a rhubarb cream cake, where ½ l dairy whipping cream was mixed with 500 g rhubarb compote, this gives a fantastic taste.


For those of my guests still having room in their stomach they could enjoy a sweet treat in form of strawberry-champagne marzipan in white chocolate. I will be sharing the various recipe from this birthday lunch in the very near future.


I received some very nice birthday gift in form of a water-proff seabag, a green glass vase (Lyngby) for my glass window and a small green ceramic bird by Anne Black. Thank you very much to my rowing friends for some great gifts and your excellent company :-)

May 24, 2017

Rhubarb 75


To start off the birthday lunch we enjoyed a cocktail with inspiration from French 75, however with a big twist of rhubarb :-)

Instead gin, sugar and lemon was used rhubarb gin and rhubard cordial. The sparkling wine was still sparkling wine !

Rhubarb 75:- 1 cocktail

  1. Add the ice cubes into a champagne glass.
  2. Pour in the rhubarb gin and rhubarb cordial.
  3. Fill the rest of the glass with sparkling wine
  4. Cheer :-)

May 21, 2017

Birthday lunch for the girl friends


I have been celebrating my upcoming birthday today with a lunch for the girl friends and my mother (could be referred to as the extended family). 

We started off the lunch with a sparkling cocktail, a rhubarb version of French 75, where the plain gin and lemon juice had been replaced with rhubarb gin and rhubarb cordial. A glass of bobbles always get the talking going :-)
The lunch menu was Skagensrøre, patty shells with asparagus and scrimps and pie with bacon, mushrooms, spinach and Gryere cheese.




Afterwards a cheese board followed by cream cake with rhubarb compote and white chocolate cream  and strawberry-champagne marzipan sweet treat. I will be sharing the various recipe from this birthday lunch in the very near future.


As birthday gifts I got Haute Couture Tea from TWG Tea and a green ceramic vase. And as you can see, my girl friends have a great grip of my favourite colour :-)


May 20, 2017

Strawberry-champagne marzipan in white chocolate


As a little sweet treat I have been making strawberry-champagne marzipan coated in white chocolate and sprinkled with freeze-dried raspberries as preparation for my up-coming birthday.

The strawberry-champagne marzipan has been brought at Odense Marcipan as a special marzipan. So I did only have to cut the marzipan into smaller pieces, which were rolled into small bread shape follwed by coating in white chocolate.

Strawberry-champagne marzipan in white chocolate: - approx 20 pieces

  • 450 g strawberry-champagne marzipan
  • 300 g white chocolate
  • freeze-dried raspberries
  1. Cut the marzipan into smaller pieces, which is rolled into bread shape by hand.
  2. Temper the white chocolate to 29-31'C.
  3. Dip one piece of marzipan by the time into the melted white chocolate. Let the chocolate drip of, before the pieces in placed on a piece of baking paper, while it hardens.
  4. Sprinkle the white chocolate with freeze-dried raspberries.
  5. Store the marzipan sweet in an air-tight container, perhaps in the refrigerator.

May 12, 2017

Hveder a la Isabellas


Today it is Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamon.
I found this recipe on "hveder" at Isabellas, where I have exchanged the grahamflour with wholegrain wheatflour. I reduced the yeast amount, as I was adding some sour dough together with the yeast.

The dough was to the liquid side after raising, so I am wondering, if the sour dough level was to much or should not have been added at all. The taste was good.

Hveder a la Isabellas: - 12 buns

  • 100 g butter - chopped into smaller pieces
  • 150 g wholegrain wheat flour
  • 450 g wheat flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teasoons cardamone
  • 25 g yeast
  • 50 g sour dough (optional)
  • 350 g water
  • 1 egg
  1. Add the flours, salt, sugar and cardamone into the mixing bowl on a stand-alone mixer. Add in the butter pieces. Mix the butter pieces into the flour mix for 1-2 minutes.
  2. Stir the yeast into some part of the water. Afterwards add the rest of the water together with the sour dough.
  3. Add the liquid into the mixing bowl together with the egg.
  4. Knead the dough together at speed 3 for 5 minutes.
  5. Let the dough raise for 2-3 hours.
  6. Divide the dough in equal sizes of 80-90 g. Place the bun pieces in a baking tray covered with baking paper.
  7. Place the baking tray with dough in the oven without heat together with another tray filled with boiling water. Let the buns raise and "grow" together in the steam for 30 minutes.
  8. Take water and bun dough out of the oven.
  9. Heat up the (conventional) oven to 200'C.
  10. Bake the buns in the baking tray at 200'C for 20-30 minutes placed in the middle part of the oven.
  11. Cold down the buns
  12. Cut the wheat bun into 2 pieces - lets those roast at 225'C for 4-6 minutes
  13. Served hot or cold together with butter - plenty of butter, cheese and some fantastic home-made jam.

May 11, 2017

Inspiration for hveder for Store Bededag - inspiration for baking wheat buns with cardamone


This evening is the evening before Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamon.

Having discovered the great taste of home-made "hveder", where is no turning back for commercial baked "hveder". The combination of freshly grounded cardamon covering your kitchen in wonderful flavour and eating freshly baked/roasted buns is a combination made in heaven !!!

As inspiration for you I hereby share a selection of the various "hveder", which I have been baking over the years. And tomorrow I will share the recipe of the "hveder", which I am baking this evening.









May 02, 2017

Day of the Cake in Vejle 2017


In Vejle 2 May 2017 was celebrated as Day of the Cake, where you could buy a ticket for 75 kr (10 €), which would give you entrance to a tent next to the town hall of Vejle. Inside this tent 5 local bakers had made a long table full of great looking and tasting cakes. You when had 45 minutes to eat as much cake as possible. The event was used to raise money for local charities, so you could fill your stomach with a good conscience.

As the day is my mother's birthday I had brought 2 tickets, so I had invited my mother along for a big birthday cake table :-)





April 19, 2017

Eastern Afternoon Tea


Saturday my good friends from Horsens came around for Eastern afternoon tea, so they could help me to eat some of the many Eastern calories as well as enjoy the goodness of both butter and marzipan :-)

We started out with a welcome drink with white port wine and creme de bergamot, while the more chewable part of the menu were:

My good friends did not come empty handed, as they brought a beautiful rose bouquet and some Italian nougat :-)





April 17, 2017

Drink with white port wine and creme de bergamot - Easter Calender 2017



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 of us, so lets say cheers and happy Easter to each other with a drink.

Drink with white port wine and creme de bergamot: - 1 drink

  • 1½ cl creme de bergamot
  • 6 cl white port wine
  • 1 slice of orange
  • Sprite
  1. Fill creme de bergamot and white port wine into a champagne glass.
  2. Add in a slice of orange cut into two.
  3. Fill the remaining of the glass with Sprite.
  4. Cheers and happy Easter.


April 16, 2017

Easter scones with marzipan and sucat - Easter Calender 2017



Today it is Easter Sunday, which is the fourth day in the Danish Easter vacation. And today it is time for some Easter scones with addition of marzipan and sucat, some another way of getting ride of any Christmas leftovers of marzipan and sucat. Here in Denmark we have a saying, that Christmas lasts until Easter !

As I am am adding marzipan, I decided not to add any sugar at all into these scones.

Easter Scones with marzipan and sucat: - 12 pieces
  • 450 g all pupose flour
  • ½ teaspoon salt
  • 1½ teaspoon baking power
  • 125 g cold butter
  • 1 egg
  • 2 dl milk
  • 100 g marzipan - roughly grates
  • 75 g sucat - roughly chopped
  1. Mix the flour, salt and baking powder together in a mixing bowl.
  2. Cut the cold butter into small pieces.
  3. Grind the butter pieces into the flour mix.
  4. Add the milk and egg without kneading it into a dough.
  5. Finally add in the marzipan and sucat without kneading it into dough consistency.
  6. Place the dough on a pieces of baking paper.
  7. Press the dough into a height of 4-5 cm using your hands.
  8. Heat the oven (conventional) to 250'C.
  9. Use a smaller glass to cut scones out of the dough. 
  10. Bake the scone at 250'C for 10-15 minutes.

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