December 15, 2018

Christmas Calendar 2018 - Marzipan rolls with speculoos filling

I think it is time to start making various sweet treat for the fast approaching Christmas, which you can serve for some of the Christmas guests coming by in the next 1-2 weeks.

The Christmas sweet treat in form of marzipan rolled with a filling some kind is a very classic Danish Christmas treat.

You can have a look here as will for other suggestions for the filling part:

The marzipan roll with walnuts as decoration is the classis marzipan roll with nougat filling. The other roll is marzipan with a filling of speculoos pasta (brought on tour to Alsace in June) decorate with pecan nuts.

You can either make one roll or 3 smaller rolls. The advantages of the smaller rolls is, that you can always serve a "fresh" roll during the Christmas period.

Marzipan roll with speculoos filling: - 1 big roll or 3 smaller rolls
  • 200 g marzipan
  • 100 g speculoos paste
  • 100 g dark chocolate
  • pecan nuts - optional
  1. Start by rolling the marzipan thin. I sprinkle with icing sugar below and on top of the marzipan and move it around after some rolling movements, so it does not stick to the surface.
  2. Stir the speculoos pasta, so it is more easy to spread on top of the marzipan. 
  3. Add the speculoos pasta on top of the marzipan in a thin layer. 
  4. Role the marzipan into a role.
  5. Temper the dark chocolate. First covering the upper part of the marzipan roll. Let the chocolate set, before you turn the roll upside down.
  6. Coat the bottom of the marzipan roll with tempered dark chocolate. Let the chocolate coating set, before you turn the roll around again.
  7. Finish by adding pecan nuts on top of the marzipan roles using tempered dark chocolate as "glue" to stick the pecans on.

Christmas market at Fulby ceramic

Saturday one week ago my mother and I had a tour to Sealand visting both some old family members of my mother, Sorø kunstmuseum and the Christmas market at Fulby ceramic

Ever since I first meet Fulby ceramic at CLAY I have been impress by their ceramic pitcher, which are cut open after the first of the process to add in pour spout as well as the handle. However, all these ceramic pitchers were sold out, when I saw the exhibition at CLAY.

However, my mother located, that the ceramic workshop of Fulby was/is open in the week-ends in the run up to Christmas, therefore we decided to drive by to have a look. 
This time I did not buy any ceramic vases at all !!! BUT I found a small ceramic pitcher and flower bulb pot, and yes both ceramics have the colour of green :-)

The Christmas fair in also open is this weekend.

December 14, 2018

Christmas Calendar 2018 - Christmas gin tonic by "We do gin"

One week to go before it Christmas vacation, not that I am counting the days until I get Christmas from work (5½ working days from now).

What better way to celebrate the approaching week-end as well as Christmas vacation than by enjoying a gin tonic Christmas style.

Like you can sign up for a weekly or monthly box of fruit and vegetable, I have also located, that you sign up for a monthly box of gin tonics !!! Which I have done:-) A box for single box contains 2 x 5 cl gin & 2 x 20 cl tonic and selected dried infusion items.
If you want to try it out, when you use this reference link, where I can get a discount of 50 DKK, if you make a booking.
Recommendations link:, if you to try out a monthly box of gin tonic
Hnevisningslink: hvis du kunne tænke dig at afprøve en månedskasse på gin tonics.

Another gin tonic with a Christmas twist is this citrus & cinnamon gin tonic

Anyway the topic for the monthly gin tonic box for December is off cause Christmas. And here I have enjoyed this gin tonic with cloves and oranges:

Christmas gin tonic by "We do gin": - 1 gin tonic

  • 5 cl il mio gin boun natale
  • 20 cl Ledger's tonic tangerine
  • cloves
  • dried orange slices
  • ice cubes
  1. Add the gin into your long drink glass.
  2. Add in the cloves and dried orange slices, let it infuse the gin for minimum 2-3 minutes
  3. Add in ice cubes
  4. Fill in the tonic on top.
  5. Cheers and enjoy the week-end :-)

December 13, 2018

Christmas Calender 2018 - Lucia buns

Today is Lucia day a day of singing girls in white dresses and candlelight in their hands. Besides from the singing and the candles you should also eat Lucia buns (buns with saffron) known as Lussekatte in Sweden, where the day of Lucia is an even bigger event than here in Denmark.

As starting recipe for the bun I used this recipe on classic buns, which really have become my favorite bun recipe. Another recipe on Lucia buns could be this Swedish lussekatte recipe or you could try this recipe on saffron pot buns.

How to roll the bun into the right shape you can below on these photos:

Lucia buns: 18-20 buns
  • 650 g wheat flour
  • 50 g sugar
  • 125 g butter - soft
  • 50 g fresh yeast
  • 1 egg
  • 8 g salt
  • 250 g full-fat milk
  • 0.25 g saffron
  • egg wash for glazing
  1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
  2. Place the bowl on the stand-alone mixer.
  3. Start knead the dough at speed 1 for 8 minutes.
  4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
  5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
  6. Let the entire dough raise for approx 30-40 minutes under a damp cloth.
  7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 75 g each.
  8. Shape the dough pieces into the shape of Lucia bun look at the photos above
  9. Place the bun pieces on the baking tray covered with baking parchment. 
  10. Let the bun raise for second time for approx 40 minutes under a tea towel.
  11. Heat up the fan oven to 180'C.
  12. Bake the bun at 180'C for 15 minutes, turning the baking trays around after 10 minutes to get an even baking.
  13. Cold down the buns, before serving them with a nice cup of tea/coffee.

December 12, 2018

Christmas Calendar 2018 - Bringing light into a dark time

We are close to the shortest day of the year (21 December), so right here and now we have daylight for approc 7 hours per day !!!! Therefore many Danes will be having small fairy light outside the house, so you some kind light in the dark Winter season, where you leave home to go to work, when it is dark and it is dark again, when you return home from work.
You can also use various light chains running on battery to light up various of your indoor Christmas decoarations, so you do not have to run around lighting all the many tea lights every evening. Instead you just turn on the light chain :-)

December 11, 2018

Christmas Calendar 2018 - Peppermint xylitol sweets

Last year I made these peppermint sweets, I thought it could be great, if it would be possible to get a cooling effect build into these sweets. This could be another way to increase the pepermint flavour in these sweets.

One way to get a cooling effect in sweet is to use xylitol, which will lower the temperature in your mouth, when the xylitol goes from crystalline form to liquid form. Therefore it is important, that the xylitol does not dissolve in these sweets. I was a little uncertain, if it would work, as there is some water available in the egg white. This experiment of mine turned out just as I had imagining it.

PS: xylitol is a sugar alcohol, so of you eat too many of these sweet you can experience a laxative effect. On the other side, this is a sugar-free sweet :-)

PPS: xylitol has a very positive effect on the health of your teeth (tooth health).

Peppermint sweet:
  • 1 cup of pasteurised egg white
  • 38 ml peppermint extract
  • 400-500 g xylitol - grinded into the texture like icing sugar
  • Crystalline xylitol for sprinkling on the surface - optional
  1. Add the egg white and peppermint extract into a medium size mixing bowl. Stir it together.
  2. Add in the icing sugar little by little, while the mass is stirred between each addition.
  3. Keep adding in the icing mass, until the mass is firm, but still sticky.
  4. Place a piece of baking parchment on the kitchen tabletop.
  5. Use two teaspoons to form a smaller ball in the sizde of a hazel/walnut. 
  6. Place these ball on the baking parchment. Press them flat using the backside of a teaspoon, which is dipped into water from time to time, so the peppermint sweet does mot stick to the teaspoon.
  7. Leave the peppermint sweet to dry in the baking parchment for up to 24 hours, before they are stored in an airtight container.

December 10, 2018

Christmas Calendar 2018 - Speculoos cookies

In the December 2018 issue of Country Living I found this recipe on speculoos cookies, it was actually a cookie sandwich with a dark chocolate ganache. However, after my recent difficulties in getting the right texture in these eggnog truffles, I decided only to bake the cookies and not to try my hands on the ganache creme.

I made the following modifications. Replacement of the light muscovado sugar with the dark version of muscovado sugar, as I could not locate the light version in my local supermarket. I actually think, that the use of the dark version give a more spicy flavour.
As I did not have any mixed spice, I decided to use a mixture of spices for the German lebkuchen.

If you are looking for other suggestions for spicy cookies, when take a a look at these bastognes.

Speculoos cookies: - 24 cookies

  • 125 g butter - soft
  • 125 g dark muscovado sugar
  • 2 tablespoons milk
  • 250 g (cake) wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground German Christmas cake spice mixture or ground mixed spice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cloves
  • ½ teaspoon salt
  1. Whip the butter and muscovado sugar together until pale and fluffy using an electrical hand mixer.
  2. Add in the milk, and beat again.
  3. In a separate mixing bowl weight in the flour, baking powder and soda and all the spices. Stir everything together.
  4. Add the flour and spices mixture little by little into the butter-sugar mixture.
  5. After the final addition the cookie dough looks like bread crumble, but keep whipping for another 2 minutes, until the dough texture changes and stick more together.
  6. Divide the dough into 2 portions, which are shape in a discs shape, which is covered in cling film. 
  7. Let the cookie dough rest cold for minimum 1 hours, night over or up to 2 days.
  8. Take the cookie dough out of the refrigerator. Let it rest for ½ hour.
  9. Heat up the fan oven to 170'C.
  10. Roll the cookie dough into a thickness of approx. 5 mm.
  11. Use a biscuit cutter of approx 6 cm to stamp our the cookies.
  12. Re-roll the cookie dough until, all the dough is used. If the dough becomes too warm, when let the dough rest cold for 30 minutes.
  13. Place the cookies on baking tray covered with baking parchment.
  14. You can stamp a pattern into the surface of the cookie using a glass with a pattern in the bottom.
  15. Bake the cookies at 15-18 minutes at 170'C (fan oven), until they are they are firm.
  16. Cool down the cookies, before they are stored in airtight containers.


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