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.

Flamingo
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.

April 08, 2014

Orange flower marzipan cake


As mentioned previously I, well my participant, made it all the way to the final in the TV programme "Danish Idol" (X Factor) and became second in the final. Therefore I had to bring marzipan cake for our celebration at work.

Instead of baking a more traditional marzipan cake from marzipan, icing sugar and egg white, I decided to jump into spring mood making orange flower marzipan cake :-) I have already share the recipe on mint chocolate marzipan cake with you, which I made as well for this celebration occasion.

The only difficulty using this flavoured marzipan is, that the cake structure is different, these cakes can not hold their shape and they float more out. Otherwise the taste is great. So this specific marzipan is not perfect for baking marzipan cakes.

Orange flower marzipan cake:  - 10 pieces
  • 150 g orange marzipan
  • ½ teaspoon grated zest of (organic) orange
  • 1/4 orange blossom water
  • 60 g icing sugar
  • 14 g egg white
  1. Start by heating the (conventional) oven to 180'C.
  2. Knead the marzipan, orange zest, orange blossom water, icing sugar and egg white together.
  3. Roll the marzipan cake mass in one long roll, which is cut into piece of 5-8 mm.
  4. Place the marzipan cake mass on a baking tray covered with baking paper.
  5. Bake the marzipan cake in the oven at 180'C in the upper part of the oven for 8-10 minutes.
  6. Cool down the marzipan cakes, before placing them in airtight container.

April 06, 2014

Springtime give away - forårs konkurrence om marcipan opskriftsbog


For no special ocassion I have decided to make this give away to you :-) The prize is a fabtastic book (Kager, desserter & konfekt med hjertet) with plenty of recipes for cakes, desserts and candy, where the main ingredients is marzipan. The book is written in Danish

Your contribution is to leave a comment on what your favourite flavour combination within Easter egg is, regardless of this Easter is home-made or not. I will at the end of this week draw one lucky winner among all the received comments fulfilling the above stated requirement.
You can leave your comment in either Danish or English depending on your preferred language.

On my last give away I received two comments for a total of two gifts, which means you will have an excellent chance to win and get hold of this gift, if the trend with few comments continue.

The winner will be selected at random from all comments received full-filling the above mentioned requirements. The winners will be notified within 1 week after the closing date. The price is as stated, so no cash alternatives are available. This give-away is open to EU + Nordic countries entrants only.

The closing of this Springtime give-away is Sunday 13 April 2014 at 20.00 (CTE time zone).


Udover at påskeferien nærmere sig, så er der ingen speciel anledning til at denne "give away" bliver udloddet 
:-) Præmien er den fantastiske bog (Kager, desserter & konfekt med hjertet), hvor hovedingrediensen selvfølgelig er marcipan. Bogens tekst er dansk.

For at deltage, skal du efterlade en kommentar på , hvad din favorit smag kombination indenfor påskeæg er, uanset dette påske er hjemmelavet eller ej. Jeg vil i slutningen af ​​denne uge trækker en heldig vinder blandt alle de modtagne bemærkninger, som opfylder det ovennævnte krav.Du kan efterlade din kommentar på enten dansk eller engelsk , afhængigt af dit foretrukne sprog.På min sidste "give away" modtog jeg to kommentarer til i alt to gaver , hvilket betyder, at du har en fremragende chance for at vinde og få fat i denne gave, hvis tendensen med de få kommentarer fortsætte .Vinderen vil blive udvalgt tilfældigt fra alle modtagne kommentarer, som overholder kravet. Vinderen  vil blive underrettet inden for 1 uge efter fristens udløb . Prisen er som anført, det er ikke muligt at modtage kontanter i stedet for den udlovet præmie. Denne give-away er kun åben for bloglæsere indenfor EU + Norden.Afslutningen for ​​denne Springtime give-away er søndag 13 April 2014 kl 20.00 (CTE tidszone) .

April 05, 2014

Pearl otto with tomatoes, pepper fruit and mushrooms

Pearl otto in Italian colours and taste
I can hear the comment, which my good girl friend in Horsens will make when she reads this blog post: "You are again being ottomok !!"

I have found the originale recipe on the pearl otto in seasonal free food magazine called "Sæson for god smag", issue 3/2013. However, as I only had half of the need amount of tomatoes and had a surplus of brown mushrooms and red pepper fruit, I made several modification. Also the amount of vegetable stock was reduced, as the pearl barley could not adsorb more vegetable stock.

Pearl otto with tomatoes, pepper fruit and mushrooms: - 4 servings

  • 1 onion - chopped
  • 2 cloves of garlic - chopped
  • 5 brown mushroom - sliced
  • 2 tablespoons of olive oil
  • 300 g pearl barley or risotto rice, if you can not find pearl barley
  • 2 dl white wine
  • 8 dl vegetable stock
  • 250 g tomatoes - diced
  • 100 g red (or green or yellow) pepper fruit - diced
  • salt & pepper
  • basil leaves
  • 30 g pine nuts - toasted on dry pan
  • Parmesan cheese - grated
  1. Heat up the oilve oil in a big cooking pot.
  2. When hot add in the onion, garlic and mushroom and let them fry.
  3. Afterwards add in the pearl barley and fry them as well for 2-3 minutes until they have a golden colour.
  4. Pour in the white wine and let it e absorb by the pearl barley.
  5. Gradually pour in the vegetable stock and let it be absorb by the peral barley. This takes approx. 20-25 minutes, where you have to stir on a regular basic.
  6. Add in the diced tomatoes and pepper fruit and let the pearl otto simmer for another 3 minutes.
  7. Season with salt and pepper.
  8. Served the pearl otto topped of with Parmesan cheese, basil leaves and roasted pine nuts.
  9. Served together with a glass of white wine.

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