July 30, 2015

Almond cake

The sweet finishing touch for my birthday Summer tapas was this almond cake served together with orange sauce. The original recipe can be found in the cooking book "Politikens bog om tapas" by Anne Hjernøe.

I made no changes to the original recipe. Another time I think I will be twist the taste by addition of some orange flower water.

Almond cake:
  • 250 g butter - melted
  • 150 g almond flour - blend almonds with their skin into flour in a blender
  • 100 g (cake) flour
  • 250 g icing sugar
  • organic orange - only the zest
  • 6 egg whites
  1. Heat up the (conventional) oven to 210'C.
  2. Whip almond flour, flour, icing sugar and orange zest together in the mixing bowl on the KitchenAid on speed 1.
  3. Add the egg whites one by one, while whipping on speed 2-3.
  4. Finally add in the melted butter, while whipping.
  5. Fill the cake dough in a round silicone form (diameter 28 cm).
  6. Bake the cake at 210'C in the middle of the oven for 25-30 minutes.
  7. Cool the cake, before serving it orange sauce or perhaps even vanilla ice cream.

July 28, 2015


Another very green looking juice from Årstidernes JuiceSelvKasse. Luckily enough this juice was drinkable despite the very green colour.

It is the very first time, that I have been juicing with horseradish !! The horseradish gives a warm hot sensation, while you drink the juice.


  • 100 g parsley
  • 4 apples
  • 300 g spinach
  • 4 cm horseradish - peeled
  1. Clean all the ingredients
  2. Juice all the ingredients on a juicer. Juice the parsley and spinach in between the apples.
  3. Enjoy and store the remaining juice cold.

July 26, 2015

Summer yogurt

Now the raspberry bush is full of fresh ripened raspberries in my little garden, so it is with great joy, that I start out yet another busy day eating Summer yogurt.

Summer Yogurt: - 1 serving
  • 200 g Greek yogurt
  • 2-3 tablespoons honey roasted muesli
  • 2 tablespoons orange sauce
  • 6 fresh raspberries
  1. Add the Greek yogurt into the serving dish
  2. Afterwards add the muesli and orange sauce on top of the yogurt.
  3. Finish off with some fresh raspberries
  4. Grab a spoon and enjoy this start on a great Summer day :-)

July 25, 2015

Salted almonds

I have found this recipe on salted almonds on the blog "Maden i mit liv", and I have made no modifications to it.

My birthday guests did their best to eat all these almonds, however I had saved a portion for myself for later indulgence !! The comments to the almonds were, that they were very good and not too salty, which salted almonds sometimes can be.

I will for sure be making these almonds again, perhaps the taste with various herb addition.

Salted almonds:
  • 200 g almonds
  • 4 tablespoons of sea salt
  • 400 g boiling water
  1. Start by dissolving the sea salt in the boiling water in a bowl, before the almonds are into this salt solution.
  2. Let the almonds soak for 20-25 minutes with a lid covering the bowl.
  3. Remove the almonds from the salt solution.
  4. Heat up the (conventional) oven to 200'C.
  5. Spread the almonds on a baking tray covered with baking paper.
  6. Roast the almonds at 200'C for 8-10 minutes, mix around the almonds one or two times during the roasting process.
  7. Cool down the almonds, before storing in an airtight container.

July 23, 2015

Tapas bread

My cousin once gave me two cooking books as birthday gift with focus on tapas. One of these cooking books were "Politikens bog om tapas" written by Anne Hjernøe. It is a great book full of wonderful food pictures, easy understandable recipes and many of the recipe contains additional comments as other ingredients to use instead of and how to twist the individual dish.

These books were of great assistance for me, when I made Summer tapas as birthday menu. This bread is a very white bread without any wholegrain flour instead. I decided to add in some sour dough together with the yeast, so I could lower the level of sour dough living in my refrigerator. However, if you have no sour dough, just use yeast as in the original recipe.

Tapas bread a la Anne Hjernøe: - 3 breads

  • 15 g yeast
  • 15 g sour dough - optional
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 500 g wheat flour
  • 175 g durum flour
  • olive oil for bread glazing
  1. Stir the yeast, sour dough, salt and honey into the water part.
  2. Add in all the flour.
  3. Knead the dough for 10 minutes on speed two using stand-alone mixer.
  4. Place the dough in bowl, which is sealed with cling film or lid.
  5. Raise the bread in the refrigerator night over or minimum 8 hours.
  6. Divide the dough into 3 pieces, which is form into flutes and placed a baking tray covered with baking paper. Cover the dough with a tea towel.
  7. Raise the flutes at room temperature for 1 hour.
  8. Heat up the oven (without fan) to 200'C.
  9. Glaze the flutes with olive oil.
  10. Bake the bread in the middle of the oven at 200'C for 20-25 minutes.
  11. Cold down the flutes, before you slice them.

July 21, 2015



Again I have been juicing, as I have received a new box of JuiceSelvKassen. This looks very, very green, and this juice has turned to be the most disliked juice I have every taste !!!! It taste was very bitter, and if I was drinking too large a portion of this juice I felt like throwing up, so I ended up with throwing out this juice instead of throwing it up !!!!

It was to be a very healthy juice, when it tastes as ugly as it does !!!! I will never ever make this juice again !!!!

BODYBUILDER: - 4 servings

  • 2 cucumbers
  • 1 spring cabbage
  • 2 lemons - with peel
  • ½ broccoli incl stem
  • 300 g spinach
  1. Clean all the ingredients.
  2. Juice everything together.
  3. Serve in a glass and store the remaining juice cold..

July 20, 2015

Classic blackcurrant jam with twist of balcamico

Again I have receive from mega blackberries from the kitchen garden of my very good friends in Horsens. This time I have been making a more classic jam with a small twist of balcamico.

  • 700 g (Danish) blackberries 
  • 50 g water
  • 350 g sugar - of which 50 g is used for dry-mixing with pectin and citric acid
  • 10 g gelling powder (pectin)
  • 2 g citric acid
  • 1 teaspoon of balcamico
  • preservative - optional
  1. Heat up the blackcurrant in a cooking pot together with a small amount of water.
  2. When the blackcurrant have reach a temperature of 80°C, add the gelling powder and agitate very well.
  3. It is important NOT to add the sugar at this stage, as the gelling powder need the water from the fruit to hydrate sufficiently.
  4. Bring the fruit to the boiling point and let it boil for 2 minutes
  5. Add the sugar to the fruit. It is very important, that you add the sugar little by little, while you agitate, in order to pre-gelling/gel lumps in the jam.
  6. Bring the fruit the boiling point again and boil for another 2 minutes.
  7. Addition of balcamico, add it by ½ teaspoon by the time, so you can adjust the taste to your own preference.
  8. Prepare the jam glasses by filling them with boiling water. Another thing you can do is to store the jam cold afterwards to increase the shelf-life.
  9. As the jam is made from 2 parts of fruit and 1 part of sugar, the sugar content is not high enough to preserve the jam.
  10. Fill the glass with jam and close the glass.


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