February 14, 2016

Valnetine Sparkle


CHEERS LOVE

We are coming to the end of a very romantic and tasteful Valentine Day. We will end this day of love with a spark of champagne in this red sparkling cocktail.

The overall taste profile has room for improvement, as it could do with some more sweetness.

I hope you have enjoy my four different recipes of how to celebrate Valentines Day with joy :-)

Valentine Sparkle:
  • 1-1½ teaspoon strong Sweet Love Kusmi tea
  • ½ teaspoon Amarena cherry syrup
  • rose sparkling wine 
  1. Fill  the tea and cherry syrup into a champagne glass.
  2. Fill up the rest of the glass with sparkling wine.
  3. Stir everything together, as the cherry syrup otherwise will be at the bottom of thee glass.
  4. Cheers LOVE.

Valentine Fudge


SWEET TREAT FOR YOUR SWEET HEART

A little sweet for your own sweet heart. To turn this fudge into a more Valentine style sweet treat, white chocolate and freeze-dried raspberries were added after the cooking step.

I was quiet uncertain, when to add in the white chocolate, as I did not want to burn the chocolate, and yet I still wanted to melt the chocolate into the fudge. So I decided to add the white chocolate half way in the whipping process. The addition of something with a lower temperature gives a faster drop in temperature of the fudge mass, so you have to stop the whipping some minutes earlier, as the fudge mass suddenly seams to set in the mixing bowl.

You can first taste the raspberries, when you bite into a piece of freeze-dried raspberry.

Valentine fudge:
  • 1 tin of 397 g sweetened condensed milk
  • 450 g sugar
  • 265 g dairy whipping cream, 35-40% fat
  • 150 g white chocolate - finely chopped
  • 3 tablespoons freeze-dried raspberries
  1. Mix the condensed milk, sugar and cream together in a large saucepan. Boil up this mass, while you stir regular. Cook the mass up to 115'C. 
  2. Pour the fudge mass in a whipping bowl. Whip the fudge mass on speed 2 for 7-8 minutes. After 5 minutes whipping add in the chopped white chocolate an freeze-dried raspberries.
  3. Cover a baking form with baking paper.
  4. Fill the fudge mass into this form.
  5. Let the mass cool down
  6. When the fudge is firm enough, cut it into squares of 2 x 2 cm each
  7. Store the fudge in an airtight container.

Valentine scones with Sweet Love


SWEET LOVE SCONE

The Valentine Day continues with some more heart shaped baked goods, this time in form of scones made with plenty of love or actually with Kusmi Sweet Love tea instead of the more usual milk.

I usually bake scones at 250'C, however as most silicone forms can not withstand such high temperatures, I lowered the baking temperature to 220'C in combination with increased baking time (10-15 minutes extra).

The use of Sweet Love tea gives a nice spicy, yet delicate flavou touch to these scones.


Valentine scones with Sweet Love: - 9 pieces
  • 450 g cake flour
  • ½ teaspoon salt
  • 1½ teaspoon baking powder
  • 60 g sugar
  • 125 g cold butter
  • 1 egg
  • 2 dl strong Sweet Love tea (Kusmi tea)
  1. Heat the oven (conventional) to 220'C.
  2. Mix the flour, salt, baking powder and sugar together in a mixing bowl.
  3. Cut the cold butter into small pieces.
  4. Grind the butter pieces into the flour mix.
  5. Make some strong tea
  6. Add the egg to the warn tea and whip it together.
  7. Mix tea-egg and flour-butter together without kneading it a dough.
  8. Place the dough on a pieces of baking paper.
  9. Flatten the dough into a height of 3 cm.
  10. Use a glass to cut out scone pieces or place some of the dough in heart sharped silicone form.
  11. Bake the scone at 220'C for 20-25 minutes.

Valentine buns with raspberry and white chocolate


EATABLE HEART FOR MY VALENTINE

Lets start this The Valentine Day with heart shaped buns for my Valentine full of love in form of raspberries and white chocolate

As recipe for the bun I used this Shrovetide bun recipe as starting point. Instead of a marzipan filling I added the raspberries and chocolate pieces directly into the dough at the end of the kneading.


Valentine buns with raspberry and white chocolate: - 12 buns
  • 200 g milk
  • 25 g yeast - in small lumps
  • ½ teaspoon salt
  • ½ teaspoon cardamon
  • ½ teaspoon vanilla sugar
  • 100 g dairy whipping cream - 35-40% fat
  • 100 g butter - melted and cooled down
  • 500 g wheat flour
  • 50 g sugar
  • 80 g white chocolate - finely chopped
  • 2 tablespoon freeze-dried raspberry
  1. Melt the butter in a cooking pot. Pour in the milk to cold down the butter, so the yeast can be mixed in. 
  2. Add this liquid into a mixing bowl, agitate slowly, while a dry-mix of sugar, salt, vanilla sugar and cardamon is added in as well for 1 minute on speed 1.
  3. Pour in the dairy cream together into the liquid phase.
  4. Afterwards add in the wheat flour, knead for 10 minutes on speed 2.
  5. Add the white chocolate and raspberry, which is stir in by hand.
  6. Place the bun dough in air-tight container, while it raise in warm surroundings for 2 hours.
  7. Weigh the bun dough in a size of 80 g, which is placed in heart sharped siliconeform.
  8. Raise the buns for another 30 minutes. I do it by place the buns inside the oven, where I place the buns over a tray filled with 1-1½ l boiling water.
  9. Heat the (conventional) oven to 210'C
  10. Glaze the buns with milk
  11. Bake at 210'C for 15 minutes in the upper part of the oven
  12. Cool down.
  13. Enjoy :-)

February 11, 2016

Barleyotto with mushrooms and peas


From time to time I also make something else than cake, bun, cookies, jam and ice cream. I actually managed to cook a hot meal almost every day !

I have found this recipe on this barleyotto in the weekly magazine Søndag (issue 03/2016). For me this dish is almost like a Nordic version of risotto, as we not grow rice in Denmark, but barley can be grown in Danish soil.

Any leftovers of this dish can easily be reheated and served a few days later on a busy working day.

As this dish contains parsley and garlic this blog post is being shared with this blogging theme of Cooking with herbs focus anything goes.

Cooking with Herbs

Barleyotto with mushroom and peas: - 2 persons
  • 1 onion - medium chopped
  • 1 clove of garlic - finely chopped
  • 250 g mushroom - divided into 4 pieces each
  • 3 tablespoon of butter
  • 1 tablespoon of olive oil
  • 200 g barley grains
  • 1 dl white wine
  • 8-10 dl hot vegetable stock
  • 200 g peas
  • 1 dl finely grated Parmesan
  • 2-3 tablespoon finely chopped parsley
  1. Heat up 2 tablespoons butter and the olive oil in a large cooking pot.
  2. Fry the garlic, onion and mushroom for 2 minutes.
  3. Add in the barley grains, while stirring. Let the barley grains soak up the liquid remaning in the cooking pot.
  4. Add in the white wine. Stir regular.
  5. When the white wine is disappeared from the cooking pot start to add in the vegetable stock little by little. Keep stirring.
  6. Add in the pea together with the last part of the vegetable stock.
  7. Stir in the 1 tablespoon of butter and grated parmesan.
  8. Sprinkle the dish with finely chopped parsley prior to serving.

February 09, 2016

Almond pancakes



Today Tuesday is White Tuesday, so the day where you in preparation for the fast will use up all your wheat flour and milk in your kitchen. Milk and flour is some of the main ingredients in pancakes, so therefore White Tuesday is also known as Pancake Day.

I have used this  Femina almond pancakes as starting for these pancakes.

These pancakes i being forwarded to the monthly blogging event Tea Time Treats having the theme of pancakes, crepes, hotcakes and waffles. Tea Time Treat is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.




Almond pancakes: - 20 small pancakes
  • 65 g (cake) wheat flour
  • 55 g almond flour
  • 30 g sugar
  • 1/4 teaspoon baking powder
  • 200 g milk
  • 3 eggs
  • 30 g melted butter
  • 1 dl dairy whipping cream, 35-40% fat
  • butter for frying
  1. Add wheat flour, almond flour, sugar and baking powder into a mixing bowl.
  2. Whip in the milk.
  3. Whip in the eggs
  4. Add in the melted butter, while stirring.
  5. Whip the dairy whipping cream into light foam.
  6. Gentle stir in the whipped cream.
  7. Heat butter on a frying pan.
  8. Place large spoonful of the pancake dough on the hot pan.
  9. Bake the pancakes 2-3 minutes on each side.
  10. Serve warm.

Pancakes with Amarena cherries


Today Tuesday is White Tuesday, so the day where you in preparation for the fast will use up all your wheat flour and milk in your kitchen. Milk and flour is some of the main ingredients in pancakes, so therefore White Tuesday is also known as Pancake Day.

I have used this Femina recipe on pancakes with marinated cherries as starting for these pancakes with Amarena cherries as extra touch.

These pancakes i being forwarded to the monthly blogging event Tea Time Treats having the theme of pancakes, crepes, hotcakes and waffles. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.




Pancakes with Amarena cherries: - 10-12 small pancakes
  • 1 egg
  • 60 g sugar
  • 1/4 teaspoon vanilla sugar
  • 1 teaspoon baking power
  • 100 g (cake) wheat flour
  • 100 g milk
  • 10 g melted butter
  • butter for frying
  • Amarena cherries
  1. Whip the egg, vanilla sugar and sugar into a foamy mass.
  2. Sieve the flour and baking powder into the egg mass, and stir well.
  3. Afterwards stir in the milk and melted butter.
  4. Heat butter on a frying pan.
  5. Place large spoonful of the pancake dough on the hot pan.
  6. Bake the pancakes 2-3 minutes on each side.
  7. Serve the pancakes warm with Amarena cherries.

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