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December 01, 2020
November 30, 2020
I have located this recipe on banana bread shared by hotel "Rye 115" in the travelling section from my local new paper. The only modification, which I have done, is that I exchanged the dark chocolate with milk chocolate.
I also reduced the amount of vanilla powder from 2 tablespoons to 2 teaspoons. Perhaps you are you using vanilla sugar, it could be, that you should use 2 tablespoons.
You can regular to check the cake during the baking, as the indicated 42 minutes at 170'C is not enough at all in my oven. Here I had to bake for 60-70 minutes at 170'C. So, keep an open eye, if you bake this cake.
Banana bread a la "Rye 115": - 1 cake
- 100 g sugar
- 2 eggs
- 250 g (cake) wheat flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla powder
- 1 teaspoon salt
- 1 dl rape seed oil or sun flower oil
- 4 matured bananas - peeled and mashed
- 100 g milk chocolate - medium chopped
- Heat up the oven to 170'C.
- Whip the eggs and sugar together for 10 minutes. I used by stand alone mixer for this purpose, so I did not have holding a hand mixer for 10 minutes.
- Add in the wheat flour, baking powder, vanilla powder, salt and oil. And whip until homogenous.
- Add in the mashed bananas and whip again.
- Finally add in the chocolate, and whip again for a short time or stir in the chopped chocolate by hand.
- Fill the cake dough in a bread form.
- Bake the cake at 170'C in middle/upper part of the oven.
- Check regular during the baking, if the cake is baked.
- Bake at 170'C for 45-70 minutes.
- Cold down the cake prior to serving.
November 29, 2020
November 20, 2020
November 19, 2020
After I have finished the knitting of "Raglangenser" it is time for getting some new knitting projects started. During the Summer I brought a Onling Summer knit box. Originally my plan was to use the Önling Yarn No 12 (mixture of 55% wool & 45% cotton) to knit the Sunday Tee.
However during my my first Summer vacation I found some Isager bomulin yarn, which I decided to use instead of. One of the reason for my changed mind, was that I was struggling with the knit firmness using this Önling Yarn No 12. Below you can actually the other part of Sunday Tee knitted in both types of yarn.
November 18, 2020
This most amazing thing for me is knitting the sweater really is, that the combination of three colours of light grey, petrol and olive green when knitted together ends up in a green colour.
In the recipe the yarn amount was estimated to 15 x 25 g yarn wrench for my size, however I have managed to knit the sweater from 10½ x 25 g yarn wrench, so I am left 1½ yarn wrench of each colour. One of my thoughts is to use the left-over yarn for a new knit cap.
I have paid 1095 DKK (145 €) for the yarn and recipe, however the cost turned out to be lower.
November 12, 2020
For another portion of pickled green tomatoes I decided to test out this recipe by Spis Bedre as one of the options using my last tomato harvest.
I decided to use a vanilla pod without any vanilla corns inside. I always keep the left over vanilla pods, when I have been using the vanilla corns from other baking activities in my kitchen.
I am looking to try these pickled tomatoes after the required two weeks storage time.
Pickled green tomato a la Spis Bedre:- 2 glasses
- 500 g green tomatoes
- 300 g sugar
- 1½ dl vingear
- 1½ dl water
- 1 vanilla pod - without vanilla corns inside
- 3 cardamom seeds
- potassium sorbate - optional
- Start by adding the boiling water to the pickling glasses.
- Clean the picked tomatoes.
- Prepare the tomatoes by pinching the small tomatoes with fork, so the pickling liquid can get into the tomato.
- Add water, vinegar, sugar, vanilla pod and cardamom seeds into a medium sized cooking pod. Bring the liquid to the boil.
- Add the pinched tomatoes into the pickling liquid, which should simmer gently. Let the tomato cook gentle for 5-10 minutes.
- Empty the pickling glasses for the hot water.
- Removed the cooked green tomatoes and place them in the pickling glasses.
- Add the potassium sorbate into the pickling liquid - optional.
- Pour the pickling liquid over the green tomatoes in the storage glasses.
- Close the pickling glasses.
- Let the green tomatoes store for two weeks, before you start using them.