October 20, 2016

Apple harvest of 2016 is in house

My "big" apple harvest is in the house or rather the harvest is stored outside the house :-)

I have two apple tree in my "little" park. One unknown apple tree in pillar sharp and the second tree is a "family" tree, which should have 3 different sorts of apples, however I can see two different sorts (Philippa and Ingrid Marie).

Today I have harvested all my apples, as the apples have been tumbling down, when the wind is busy in the garden. The apples harvest has been divided into two portions. One portion of apple, which will be stored, and the second portion of apples with damages, which will be juiced.

Two years ago I brought some old fashion looking apple storage boxes.

The first I stored my apples in a small outbuilding, where the mice held a big party, where I and Hannibal the Cat were not invited.

Last year I decided to store my apples next to the kitchen door outside the house, so Hannibal the Cat could take care of the mice. Here the blackbirds had an apple feast of their own, again without issuing any invitations to me.

This year I am trying out a new storage place, this time on the balcony on the North side of the house, and placing some newspaper on top. Hopefully I have an apple feast for myself this year. And if you come around you are invited to taste one of my home-grown apples :-)

While I was harvesting I could see how many figs from the second fruit setting, which my fig tree is having. However, the second fruit setting will never mature in Denmark due to our climate. So I can only harvest figs from the first fruit setting of the season, which also was quiet big this year, so I actually made fig jam of figs from my garden.

October 18, 2016

Pumpkin pie

In line with my monthly theme of pumpkin and making sure to use up pumpkin leftovers from last week-end I have been baking my fist ever pumpkin pie using this Mad og Bolig recipe as starting point.

Pumpkin pie: - 1 pie

  • 1 ready-to-use pie dough
  • 450 g pumpkin meat
  • 3 eggs
  • 180 g dairy whipping cream, 35-40% fat
  • 165 g full-fat milk
  • 150 g sugar
  • 50 g (cake) wheat flour
  • 1/4 teaspoon sat
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon clove
  1. Boil the pumpkin meat for 10 minutes, until the pumpkin meat is soft. Remove the water and blend the pumpkin meat into pumpkin mash. Slightly cool down the pumpkin mash.
  2. Heat up the oven to 210'C.
  3. Add the eggs into the pumpkin mash and whip everything together.
  4. Add in the whipping cream and milk, and whip again.
  5. Add in the various spices, and whip again.
  6. Add in the sugar and wheat flour, and whip again.
  7. Cover the pie form with the pie dough.
  8. Fill the pumpkin pie mass into the pie dough.
  9. Start by baking the pumpkin pie at 210'C for 15 minutes.
  10. Lower the oven temperature to 180'C and bake for another 50 minutes.
  11. Let the pumpkin pie cool down for minimum 2 hours, before the pie is cut.

October 16, 2016

Skagen´s shopping

This weekend my mother and I went on one night stay to Skagen (my birthday gift to my mother). Besides from filling up the memory with the wonderful paintings of the Skagen´s painters, I brought back some more tangible stuff such as:

Hard boiled candy from Bolcheriet incl candy sprinkles, which can be used as topping on ice cream and cakes.

As more lasting I also brought some green things for my home in form of a green ceramic plate from Skagen Potteri and a green glass vase from Skageng Gasværksted.

October 15, 2016

Clafoutis with pears and vanilla

At last I have made this recipe on clafoutis with pears and vanilla, which I found in the weekly magazine Femina back in 2013 (issue 9/2013) !!!

Instead of baking these clafoutis in creme bruleé bowl, I used some ramekins, which were not broad enough. So the clafoutis dough was raising a lot during the baking almost like a souffle, and then they collapsed. The taste was great, and now I know, that I wish for Christmas :-)

Instead of pears you would also make these clafoutis with cherries or raspberries.

Clafoutis with pears and vanilla: - 6 servings

  • 4 eggs
  • 75 g sugar
  • ½ vanilla pod - only the corns
  • 5 cardamon kernels - freshly grained
  • 50 g (cake) wheat flour
  • 25 g butter - melted
  • 2 dl full-fat milk
  • 4 pears
  1. Heat up the oven to 180'C.
  2. Glaze the forms with oil or butter.
  3. Whip eggs, sugar, vanilla corn and cardamon very well together.
  4. Stir in the wheatflour, followed by the melted butter and milk.
  5. Core and peel the pears. Cut the pears into slices of ½ cm.
  6. Place the pears slices in the forms.
  7. Pour the clafoutis dough on top of the pear slices.
  8. Bake the clafoutis at 180'C for 20-25 minutes.
  9. Cool down.
  10. Prior to serving, sprinkle them with icing sugar.

October 14, 2016

Gin shopping in Helsinki

During a recent business trip I brought this bottle of Finnish gin being described as the world´s best for gin & tonic !!! It was a  bottle of gin from Kyrö DistilleryCompany. I still have to see, if this gin is mentioned in any of the two books on gin, which I brought back with from London.

October 13, 2016

Pumpkin muffins with apple and walnut

During my busy pumpkin week-end in my kitchen I also baked some muffin with grated pumpkin inside.

I was daring enough to bring these muffins with me to work, so they could donate a small sum of money, when they enjoy these muffins for their afternoon coffee. The donation of 177 DKK was afterwards forwarded to A Race Against Breast Cancer.

The texture of these muffins is quiet wet due to all the pumpkin meat, so it quiet tricky to bake them enough without over baking them. They do not raise a lot during the baking, which I think again is due to the high amount of pumpkin meat. So another time I would decrease the amount of pumpkin meat from 500 g to 250 g.

Pumpkin muffin with apple and walnut: - 35 muffins
  • 500 g pumpkin meat - roughly grated
  • 200 g walnuts - roughly chopped
  • 2 apples - roughly grated
  • 5 eggs
  • 300 g sugar
  • 1 vanilla pod - only the vanilla corn
  • 3 dl rapeseed oil
  • 2 dl milk
  • 400 g (cake) wheat flour
  • 3 teaspoons baking powder
  • pinch of muscat nut
  • 4 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon all specie
  • pinch of cardamon
  1. Heat up the fan oven to 170'C.
  2. Add grated apple and pumpkin and chopped walnuts into a large mixing bowl.
  3. Add egg, milk, rapeseed oil, sugar and vanilla corn together in another mixing bowl, and whip it together.
  4. Add flour, baking powder and all the different spices together in a third mixing bowl. Stir everything together.
  5. Stir in the liquid phase into the apple, pumpkina and walnut mass. Afterwards stir in the flour mix and stir everything well together.
  6. Fill the dough into muffin forms.
  7. Bake the muffins at 170'C (fan oven) for 20 minutes.
  8. Cool down the muffins.

October 11, 2016

Pumpkin-pear jam

Also during this kitchen week.end with focus on pumpkin I made this pumpkin-pear jam using a recipe from the weekly magazine Søndag (issue 36/2016) with various modifications as such as adding water for the boiling process and some natural gelling agent in form of pectin.

The taste of this jam is not very fruity or sweet.

Pumpkin-pear jam: - 10 glasses
  • 500 g pumpkin meat - roughly grated
  • 500 g pear without peel - roughly grated
  • 450 ml water
  • 18 g pectin
  • 1 vanilla pod - only the vanilla corn
  • 500 g sugar
  • 2 teaspoons apple vinegar
  1. Add the roughly grated pumpkin meat and pear into a medium-big cooking pot together with water.
  2. Bring the fruit-vegetable mass to the boil, and let it simmer gently for 15 minutes under lid.
  3. Blend the pumpkin-pear mass together, when it is soft.
  4. Dry-mix the pectin with 50 of the sugar, and add it to the mass, while stirring.
  5. Let the mass cook gently for another 5 minutes.
  6. Prepare the glasses by adding boiling water to them.
  7. Disperse the vanilla corn with 3 teaspoons of the sugar to break up the mass of vanilla corn.
  8. Stir in the vanilla corn and rest of sugar.
  9. Adjust the taste of the jam with addition of apple vinegar or lemon juice.
  10. Bring the jam to boil again for 3-5 minutes.
  11. Pour the jam in the jam glasses.
  12. Store the jam cold.


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