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 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 skagensrører, patty shell 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.

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.

April 15, 2017

Easter Lamb with marzipan and lemon - Easter Calendar 2017

Today it is Easter Saturday, which is the third day in the Danish Easter vacation.

It is quiet some time since I last time baked an Easter Lamb using my Easter lamb form from Alsace. And this I got closer to find a good taste and texture inside this Easter Lamb using a combination of lemon zest and marzipan.

Easter lamb with marzipan and lemon:
  • 3 eggs
  • 2 tablespoon boiling water
  • 125 g (cake) flour
  • 100 g icing sugar
  • 75 g marzipan - roughly grated
  • 1 organic lemon - only the zest
  • 3/4 teaspoon baking powder
  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, marzipan,  water and icing sugar together into a white and foamy mix.
  4. Afterwards whip in the baking powder 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 14, 2017

Spiced Easter biscuits - Easter Calendar 2017

Today it is Good Friday (Langfredag) being the second day of the Danish Easter vacation. And today I have been baking spiced Easter biscuits using a recipe from Country Living (issue April 2016) with a few modifications. As I did not had enough currants, I used a combinations of currant and dark raisins. And instead of mixed spiced I created my own mixed spice selection from cinnamon, mace, all spice and cloves.

Spiced Easter biscuits: - 40 biscuits

  • 300 g (cake) wheat flour
  • 150 g icing sugar
  • 175 g cold butter - diced
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1/4 teaspoon all spice
  • 1/4 teaspoon cloves
  • 1 egg beaten together with 1 tablespoon water
  • 125 g currants and dark raisins
  • 1 egg white
  • sugar for sprinkling
  1. Add flour, icing sugar, butter and spices into a food process, where they are whizzed together.
  2. Add in the egg and whizz untill the dough comes together.
  3. Remove the dough from the food processer, and placed it on the kitchen table, where the currants and raisins are kneaded into the dough.
  4. Flatten the dough into a disc shape and cover it with cling film.
  5. Place the dough in the refrigerator for ½-1 hour.
  6. Heat up the fan oven to 160'C.
  7. Roll out the dough on baking paper, until a height of 4 mm. Stamp out cookies using a cookie cutter.
  8. Place the cookies on baking tray covered with baking paper. 
  9. Beat the egg white with a fork until foamy.
  10. Glaze the surface of the biscuits with egg white and sprinkle the surface with sugar.
  11. Bake the biscuits at 160'C (fan oven) for 12-15 minutes until lightly golden.
  12. Cool down the biscuits on a wire rack.
  13. Store in airtight container.

April 13, 2017

Lemon cake with chia seeds - Easter Calendar 2017

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 2017, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind.

It is interesting to see the use of various seeds into "more classic" cakes, recenty I baked another lemon cake with poppy seed, and this time I have locate a recipe on lemon cake this time with chia seeds in the monthly magazine Isabellas (issue 02/2017). I have made no changes to the recipe.

Lemon cake with chia seeds: - 1 cake
  • 115 g soft butter
  • 115 g sugar
  • 4 eggs
  • 180 g almond flour
  • 30 g chia sseds
  • 2 organic lemons - both juice and zest
  • 125 g wheat (cake) flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla sugar
  • ½ lemon - only the juice
  • 75-100 g icing sugar
  1. Heat up the oven to 180-200'C.
  2. Cover the bottom plate of a spring form with baking paper.
  3. Whip the butter and sugar into a white and airy foam on a stand-alone mixer.
  4. Add in the eggs, one egg by the time, whip in between.
  5. Add in the almond flour, chia seeds, lemon zest and juice, and whip everything together.
  6. Finally add in the wheat flour, baking power and vanilla sugar, whip everything into a homogeneous mass.
  7. Pour the cake dough in the spring form, and bake the cake at 180-200'C in the middle of the oven for 40-50 minutes.
  8. Check the cake is baked, before removal from the oven.
  9. Cool down the cake in the springform.
  10. Mix the lemon juice and icing sugar into the right consistency.Spread the icing on top of the cake.
  11. Let the icing set, before the cake is cut into slices.

April 09, 2017

Palm Sunday - count-down for Easter Calender 2017

Today it is Palm Sunday, so we are one week away from Easter celebration. Many people in Denmark went on Easter vacation last Friday, as we here in Denmark are having public holiday Maundy Thursday, Good Friday and Easter Monday.

I typical start decoration for Easter both inside as well as outside approx 1 month in advance in order to celebrate the return for sun and long days full of sunlight. Inside I decorate with small wood Easter eggs, silver eggs, and one-two weeks Easter I take in branches from trees, which are decorate with wood Easter decoration.

Outside I decorate with Easter eggs on two climbing hydrangea in my front garden. This is something, which is done much more in Germany and very seldom in Denmark. However, I can see, that one of my neighboroughs has decorate a small pine tree in their front garden as well.

During the coming Easter days I will making a small Easter Calendar just my usual Christmas Calender, so look by starting from Thursday for some inspiration for your kitchen activities during the upcoming vacation time.

As teaser look below at some previous Easter creations.

April 06, 2017

Swedish sausage dish

It is not the first time that I share a recipe on Swedish sausage dish with you, so here it another way of making Swedish sausage dish with inspiration from Valdemarsro.

Swedish sausage dish: - 4 servings

  • 6-8 red sausages - in 1½-2 cm slices
  • 700 g cold boiled potatoes - cut into squares
  • 1tablespoon olive oil
  • 2 onion - finely chopped
  • 1 clove of garlic - finely chopped
  • 1½ teaspoon sweet paprika
  • 2 dl full-fat milk
  • 1 dl dairy whipping cream, 35-40% fat
  • 70 g tomatoes concentrate
  • 2 tablespoons tomato ketchup
  • apple vinegar for seasoning
  • salt & pepper for seasoning
  • chives and parsley as green touch
  1. Heat up the oil in large cooking pot, fry the chopped onion and garlic in the hot oil. The onion should not become brown in colour.
  2. Add in the sausages slices and sweet paprika, fry for 2-3 minutes.
  3. Add in the tomato concentrate & ketchup and stir well.
  4. Add in the milk and potatoes squares, and stir well for 3-4 minutes.
  5. Finally add in whipping cream, season with apple vinegar, salt and pepper. Stir together for 1 minute.
  6. Serve on plate, sprinkle with chopped chives and parsley.
  7. Enjoy.

April 02, 2017

Ciabatta buns

As I am going rowing again tomorrow evening directly from work, I have been baking buns again for tomorrow lunch pack. This time I have been trying my hands with ciabatta buns from "Det æltefri grydebrød", these buns are not baked in small cooking pots, but simply placed on the baking tray covered with baking paper.

These buns are easy to bake, and I am impressed by the crumb structure with has large unregular holes. I actually thought it would be tricky to bake ciabatta buns, so therefore I have hesitate to do it, but after my success I will fore sure bake some ciabatta buns in the future.

Ciabatta buns: - 8 buns

  • 5 g yeast
  • 25 g sour dough (optional)
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 300 g water
  • 400 wheat flour
  1. Add yeast, sour dough, salt, sugar and water into a large mixing bowl.
  2. Add in the wheat flour and stir everything together using a cooking spoon.
  3. Let the dough raise in the mixing bowl with the lid on for 12 hours at room temperature.
  4. Heat up the fan oven to 250'C with the baking tray inside.
  5. Divide the dough into 8 portions, which is placed apart from each other on baking paper.
  6. Transfer the baking paper with bun dough on to the baking tray, sprinkle water on top of the bun dough.
  7. Bake the ciabatta buns at 250'C for 5 minutes.
  8. Lower the temperature in the fan oven to 225'C, and bake the buns for another 10 minutes, until the ciabatta buns have a golden surface.
  9. Remove the ciabatta buns from the ove, and let the buns cool down.

April 01, 2017

Planting potatoes on the first day of April

On this first day of April I have been busy planting potatoes in my "huge" kitchen garden. This part of this sentence is not at all related to April Fool´s day, while the second part describing the size of my garden should be read having April Food´s day in mind !

My "kitchen garden " is made of a selection of various pots (ceramic pot with herbs and plastic pots with potatoes), a capillary box, two apple trees, one raspberry bush and 4 rhubarb plant in planted in small corner of the garden.

As usual I received a small collection of seed potatoes from a good working colleague, as I am planting potatoes in 6 plastic potatoes pots. If I had to buy my own seed potatoes, when I would not plant potatoes at all, as I only have a need for very little amount of seed potatoes.

This year I receive 2 Sava, 2 Artemis and 2 Ariella potatoes. According to my colleague I should now be able to harvest home-grown potatoes in beginning of June !

While planting the potatoes I also gave a spring clean to the herb pots (cutting dry herb parts and giving new earth to the pots). As over wintering herbs I have garden mint, mint, lemon balm, rosemary and thyme.

While I busy  watering the potatoes pots and herb pots Hannibal the Cat took refuge inside in the window looking out to all the many planting pots. Otherwise he had spend most of the time outside in the garden, while I was busy planting and pruning, but water is not a favorite thing for most cats !

March 26, 2017

Basic cooking pot bread

Rowing season has started again, so every Monday eveningg I drive directly from work to the rowing club for for an evening row. So here I need 2-3 sliced of home-made together with cheese between and one of the bread slice with spread of nutella. This means I need to get back in the rhythm of baking bread or buns in thr week-end, so I have the bread for my alfresco Monday evening meal.

For tomorrow I have bread this basic cooking pot bread from the bread book "Det æltefri grydebrød", so now I am ready for tomorrow row :-)

Basic cooking pot bread:
  • 5 g yeast
  • 50 y sour dough - optional
  • 3 teaspoons salt
  • 1 teaspoon sugar
  • 500 ml water
  • 650 g wheat flour
  1. Stir yeast, sour dough and water together in a big mixing bowl.
  2. Afterwards add the flour, salt and sugar and stir very well with a cooking spoon. 
  3. Rise the dough to rise at room temperature overnight - minimum 12 hours.
  4. Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process until you have a small size of the dough.
  5. Clean the mixing bowl for any dough leftovers.
  6. Glaze the dough bowl with oil.
  7. Place the dough again in a clean dough, let is rise again for 2 hours.
  8. Heat up the cast iron cooking pot (2 l) incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
  9. Remove the hot cast iron cooking from the oven, remove the lid. Cover the bottom of the cooking pot with oat flakes, as this will prevent the dough from sticking to firm to the surface.
  10. Place the dough in the hot cast iron cooking pot.
  11. Put the lid back on. Place the cooking pot in the lower part of the oven, let it bake at 250°C for 30 minutes.
  12. Remove the lid from the cast iron cooking pot, and let the bread bake at 225°C for another 15-20 minutes. 
  13. Let the bread cool down, before you slice it.

March 25, 2017

Linseed soup with red curry

Soups is a great way to make home-made food, as you can make a extra portion for later use, when you do not have a lot of time to prepare a home-cook meal on a busy day. The extra portion can either be stored cold for use later on in the week or frozen for much later use.

I have found this recipe in the magazine "Isabellas" (issue 01/2017). I decided to added in some tomatoes as a way of reducing food waste in my kitchen. Other wise I did not make any modifications.

Linseed soup with red curry: - 4 servings

  • 2 large onions - chopped into medium pieces
  • 2 large carrots or 3 medium size - chopped into medium pieces
  • 2 tablespoons olive oil
  • 1 tablespoon red curry paste
  • 9 dl vegetable stock
  • 150 g red linseeds
  • 4 large tomatoes - chopped into medium pieces
  • 165 ml coconut cream
  • salt & pepper
  • ½-1 lime - juice 
  • fish sauce
  • pumpkim seeds
  1. Heat up the olive oil in a large cooking pot.
  2. Add in the onions, carrots and red curry paste, let it fry in the oil for 2 minutes.
  3. Add in the linseeds and vegetable stock.
  4. Bring the soup to the boil, and let the soup simmer for 15 minutes.
  5. Add in the tomatoes, and let the soup simmer for another 5 minutes.
  6. Blend the soup together into a homogeneous mass.
  7. Pour in the coconut cream.
  8. Season the soup with salt & pepper, lime juice and fish sauce.
  9. Bring the soup to the boil.
  10. Serve the soup hot with a topping of pumpkin seeds and slices of manitoba bread with marple syrup.

March 22, 2017

Lemon-poppy seed cake

I have located this recipe on lemon-poppy seed cake in the magazine "Isabellas" (issue 01/2017), and I found the use of poppy seeds quiet interesting for a Danish cake recipe ! For me the use of poppy seeds are much more common in German cakes, while we more often use poppy seeds in bread rolls in Denmark.

I have made no modification to the cake recipe. The taste in this cake of lemon is great, so I can only recommend you to try it in your own kitchen.

Lemon-poppy seed cake: - 1 cake

  • 175 butter - soft
  • 200 g sugar
  • 3 eggs
  • 50 g almond flour or 50 g almond churned into flour size
  • 50 g poppy seeds
  • pinch of salt
  • 1½ teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • 1 organic lemon - zest and 2 tablespoon lemon juice
  • 100 g icing sugar
  1. Heat up the oven to 190'C.
  2. Whip the butter and sugar into a white foam structure using a stand alone mixer.
  3. Add 1 egg by the time into the butter-sugar mass, while the whipping is on-going.
  4. Add in the remaining dry ingredients incl the lemon zest.
  5. Whip until the cake mass is homogeneous.
  6. Cover a bread form (12x22 cm) with baking paper or drizzle the form with butter.
  7. Fill the cake dough into the form.
  8. Bake the cake in the middle of the oven at 190'C for 45-60 minutes.
  9. Check that the cake is baked using a cake tester.
  10. Cool down the cake.
  11. Stir the lemon juice and icing sugar into a glazing layer.
  12. Cover the surface of the cake with this sugar glaze.
  13. Let the glazing dry before the cake is sliced.
  14. Enjoy with a cup of tea/coffee :-)

March 19, 2017

March shopping in Lübeck

This weekend my mother and I went on a prolonged weekend to Ahrensburg in Holstein, quiet close to Lübeck, so we spend some time Saturday in Lübeck looking at the old houses, visiting Niederegger marzipan house etc. I also found a tea shop, where I brought three new teas for my tea pot
  • Wildkirsche: black tea with flavour and cherry fruit pieces
  • Lübecker Marzipan: black tea, rose tea, almond pieces and flavour
  • Venezianische Rose: black from Ceylon, China and India tea with peach and rose flavour, rose petals and flavour
Besides from tea I brought various small kitchen items with 30% discount in form of:
  • container of lemon leftovers
  • apple divider
  • melon baller
  • grapefruit spoons with sharp knife pattern at the end
I am looking forward to see, if the grapefruit spoons will make it more easy to eat grapefruit without getting messy fingers and grapefruit juice everywhere next time, when I am enjoying honey glazed baked grapefruit.


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