July 26, 2014

Classic twist bread

After having enjoyed a barbecue meal on warm Summer evening, a great and easy dessert could be to bake the twist bread as a classic finishing touch. Last year I tried this version of twist bread with marzipan, which in my opinion is not being something special, so do not waste your money on buying marzipan for such twist bread. So stick to the classic recipe for this occasion.

Classic twist bread: - 3 twist breads
  • 120 g milk - lukewarm
  • 20 g butter - melted
  • 5 g yeast
  • 1/4 teaspoon salt  
  • 1 teaspoon sugar
  • 200 g wheat flour
  1. Mix melted and lukewarm milk together
  2. Stir flour, yeast, salt and sugar together in the mixing bowl.
  3. Add in the liquid phase.
  4. Knead the dough together on the electrical mixer, I kneaded for 5 minutes on speed 2.
  5. Place the dough in the smaller, cover the bowl with a lid and let the dough rest for 2-3 hours as room temperature, until it is time for baking the twist bread.
  6. Divide the dough into 3 portions, and roll each piece into a long piece, which when is twisted around a sticks.
  7. Hold the stick with dough over bonfire glows or barbecue charcoals.
  8. Bake for 8-12 minutes or until the twist bread easily can be removed from the stick.
  9. Fill the hole in the twist bread with jam, speculoos, Nutella or chocolate.

July 24, 2014

Karin´s Cake - cake with rhubarb and lavender

For the excellent monthly blogging event known as "Tea Time Treat"  managed Karen from Lavender and Lovage and Jane from The Hedge Combers, Jane has selected flapjacks and tray bake as theme for July.

Here in July I can harvest both rhubarb and lavender in my little park, so when my very good girl friend in Horsens shared this recipe of her´s on a cake with me, I decided to bake this cake for the tea table of July, where you sit in your garden drinking tea with lavender, eating cake with lavender and smell the wonderful flavour of lavender surrounding you :-) At this stage my good friend is about to have nightmares about lavender soap attacking her !

Actually I am quiet amazed, that my good girl friend so freely shared with recipe me, as it included the use of lavender !!!! I think, she still recalls these quiet soap-like meringue with lavender and orange bloom, which almost did her in !!!!

Karin´s Cake - cake with rhubarb and lavender:

  • 300 g rhubarb - chopped into a length of 2 cm
  • 2 stems of lavender - the flowers - and NO than 2 stems
  • 1 egg
  • 150 g sugar
  • 75 g milk
  • 1 teaspoon of baking powder
  • 100 g (cake) flour
  • 20 g almond - chopped - optional
  1. Heat up the (conventional) oven to 200'C.
  2. Whip egg and milk together in a mixing bowl.
  3. Add in the sugar, baking powder and flour and whip again.
  4. Stir in the rhubarb pieces and lavender flowers.
  5. Pour the cake mass into a baking tray.
  6. Decorate the surface with chopped almonds.
  7. Bake the cake in the middle of the oven at 200'C for 30 minutes.
  8. Cold down the cake, before it is cut into pieces.

July 22, 2014

Tomato pie with basil and mozzarella

For another monthly blogging challenge called "Cooking with herbs" hosted by Karen from the lovely Lavender and Lovage, Karen has selected as the beautiful basil  the theme for July.

Basil is a herb, which requires warm climate for optimal growth. However, I have been able to have my own outdoor basil for the last 3-4 years on my south-facing terrace in a pot standing very, very close to my house without any difficulties.

I decided to make a combination using this recipe on tomato pie with oregano and basil by "Maden i mit liv" as inspiration combining it with the classic Summer appetiser of slices of tomato and fresh mozzarella cheese garnished with fresh basil and balsamico. The taste is fantastic, so I be making this pie again, when my tomato plants are booming with tomatoes.

Tomato pie with basil and mozzarella: - 4 servings

  • 1 roll of ready-to-use pie dough
  • 400 g cocktail tomatoes
  • 4 eggs
  • 200 g milk
  • 150 fresh mozzarella cheese - sliced
  • handful of fresh basil - chopped
  • salt and pepper for seasoning
  • basil for garnish
  1. Cover the pie tray with the pie dough, prick it with a fork and pre-bake the pie dough at 200'C for 10 minutes.
  2. Cut the tomatoes into halve. Place them with the cut surface up no the pre-baked pie dough
  3. Beat eggs, milk, slices of mozzarella cheese grated cheese, freshly chopped basil salt and pepper together.
  4. Pour the pie filling over the tomatoes.
  5. Bake the pie at 200'C in the middle of the (conventional) oven and let the pie bake for approx 30 minutes, until the surface is brownish and pie filling is firm.
  6. Garnish the tomato pie with some more fresh basil.

July 21, 2014

New mile stone - 150.000 pageviews

Welcome to my kitchen
Another amazing mile stone being passed number in form of 150.000 page views into to life here in my little kitchen of mostly baking and even smaller garden/park and tiny kitchen garden. So within one year the amount of page views has been doubling from 75.000 to 150.000.

For me blogging is a way of relaxing my mind from work related things. Blogging is also an inspiration for me, as it provides me with a tool of trying out my things in my kitchen instead of of sticking to the usual recipes, when cooking or baking.

Only one my blog post (blood orange jam) written here in 2014 has made it all the way to the overall Top 10 list, but the newer blog post also have to compete with blog posts from the last 3½ years, so it is becoming more and more difficult to make it to the top !!!

The overall Top 10:
And the trend of more and more readers coming from out-side Denmark is still continuing, where the readers coming from USA is actually the single biggest country among my readers. One can speculate, if this is relating to the popularity of Nordic kitchen ?
 As usual I am ending the mile stone review with an update on my KPIs for the blog looks like this (in my professional life colleagues and managers are discussing Key Performance Indicators on a regular basis):

Review day: 21 July 2014
Start day - first posting: 13 November 2010
Development on "Hjemmebagt": 73 recipes - 34 accomplished = 39 recipes to bake
Amount of cooking books in my kitchen: 58 books - my list has no been updated for a while
Page views: 150.000
Publish posts: 868 excl. this
Followers: 15
Blogs followed: 17

Page view per country:
  • Australia: 1%
  • Canada: 1%
  • Ukraine: 1%
  • Norway: 1%
  • Portugal: 1%
  • France: 3%
  • Germany: 3%
  • UK: 4%
  • Russia: 7%
  • Other countries: 23%
  • Denmark: 27%
  • USA: 28%
Thank you for visiting me, Hannibal the Cat and my kitchen :-)) Hope to see you again in the near future :-))

    July 16, 2014

    Earl Grey cookies

    Every since, that I have been enjoying afternoon tea at Simply Tea in Aarhus, where I was introduced to cookies with tea leafs inside, I have been wanting to bake my own Earl Grey cookies. Now I have managed to find a starting recipe on a blog called "The More than Occasional Baker". I have made no changes at all to the recipe, well I decided only to bake ½ the amount, as my food processor is relative small.

    The cookies has a wonderful taste between lemon zest and Earl Grey, so it is not the last time, that I will bake these cookies. Also my colleagues were big fans of these cookies.

    Earl Grey cookies a la "The More than Occasional Baker":

    • 130 g (cake) flour
    • 40 g icing sugar
    • 1 tablespoon of Earl Grey tea leafs
    • ½ organic lemon - only the zest
    • ½ teaspoon vanilla sugar
    • 125 g cold butter (with salt) - cut in smaller pieces
    • ½ teaspoon water
    1. Weight all the dry ingredients into the food processor and mix it thoroughly
    2. Add butter pieces and water into the dry ingredients, let the food processor mix, until a cookies dough is formed.
    3. Roll the cookie dough into a long roll on a piece of baking paper or cling film.
    4. Place the cookie dough cold in the refrigerator  for minimum 30 minutes or longer.
    5. Heat up the (conventional) oven to 200'C
    6. Cut the cookie dough into slices of 6-8 mm.
    7. Place the cookie slices on the baking tray covered with baking paper.
    8. Bake the cookies at 200'C in the upper part of the oven for 10-12 minutes
    9. Let the cookies cool down, before they are stored in an airtight container.
    10. Enjoy together with a nice cup of Earl Grey tea :-)

    July 14, 2014

    Cake lunch at conditoriet "La Glace"

    Saturday my mother and I went for excellent cake "lunch" at the most well known patisserie in Copenhagen (conditoriet La Glace). We very lucky with the weather, meaning that most of the guests were sitting outside eating cake and drinking coffee, leaving us plenty of room for sitting inside, so we could breathe in the entire patisserie with it´s guest, cake ladies and cakes moving around with every single spoonful of our chosen cake !

    I choose a slice of walnut cream cake and a raspberry macaroon, while my mother went of one of the famous cream cake from La Glace called the "Sport´s cake" ! Both cream cakes were excellent.

    The walnut cream cake was made from two sponge cakes (made from almonds) with a tall layer of cream filling between. And the cream filling was flavoured with vanilla and of cause plenty of chopped walnuts. As top layer a icing layer with coffee flavour decorated with a glazed walnut. This cake has been giving me some new inspiration for make another walnut cream cake in my own little kitchen. I have recently been making this  walnut cream cake a la Svinkløv Badehotel, where the cream filling contained a combination of both chopped walnut and dark chocolate. However, a cream filling only with chopped walnut is appealing more to me, as I am NOT a great fan of dark chocolate.

    The macaroon had a good refreshing taste of raspberry. However, the meringue part was to dry for my preference. I have a preference on a crispy meringue with a chewy inside.

    Tea and one slide of cream costs 116 DKK in total. I will give this experience 5 stars.

    July 12, 2014

    Summer Scones with raspberry, rosemary and white chocolate

    I have signed up for participating in Food Blogger Challenge # 3 - Summer food is focusing on three raw materials, which either should be used with the savoury or sweet kitchen. For the sweet challenge the three ingredients are fruit, herb and chocolate. A more obvious choice would have been to make panna cotta with white chocolate, fresh fruit and some lemon balm as the green dot. When I though baking a pie with white chocolate filling and topped of with fresh raspberries and again some lemon balm as the herb part.

    However, with some very warm Summer weather, I did not feel like baking forever in my kitchen, so scones with the three key ingredients jump int my mind as the option !!! So went into my little kitchen garden, where I could fresh raspberries and rosemary.

    In my first suggestion for a Summer Scone I used lemon balm, raspberry and white chocolate. However, I could not taste the lemon balm at all. The amount of raspberries was too high, so the scone dough was to soft and the amount of white chocolate as well to much, so the overall sweetness was too much in my opnion.

    So after some rethinking I decided to use rosemary instead of together with reduction in the amount of raspberries and white chocolate. On top of this I decided to let the rosemary infuse the scone dough cold in the refrigerator for 30 minutes prior to baking.

    Summer Scones: - 12 pieces

    • 450 g cake flour
    • ½ teaspoon rosemary - finely chopped
    • ½ teaspoon salt
    • 1½ teaspoon baking powder
    • 60 g sugar
    • 125 g cold butter
    • 1 egg
    • 200 g milk
    • 50 g white chocolate - chopped into smaller pieces
    • 75 g fresh raspberries
    1. Mix the flour, salt, chopped rosemary, baking powder and sugar together in a mixing bowl.
    2. Cut the cold butter into small pieces.
    3. Grind the butter pieces into the flour mix.
    4. Whip the milk and egg together.
    5. Mix milk-egg and flour-butter together without kneading it a dough.
    6. Add the chocolate pieces and fresh raspberries.
    7. Place the dough on a pieces of baking paper.
    8. Roll the dough into a longer roll size.
    9. Place the scone dough cold in the refrigerator for 30 minutes.
    10. Heat up the oven to 250'C
    11. Cut the dough into slices of 3 cm, before placing them on a piece of baking paper
    12. Bake the scone at 250'C for 10-15 minutes in the upper part of the oven.


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