July 07, 2015


Another great tasting juice from JuiceSelvKassen. In my opinion you could increase the level of ginger, so you will get more beat to your heart drinking this juice. I would increase the dosage from 4 cm to 6 cm next time, that I make this juice.

HEARTBEAT: - 4 servings

  • 1 lemon with peel
  • 300 g carrots
  • 3 redbeets
  • 4 apples
  • 4 cm of ginger with peel
  • 2 oranges without peel
  1. Clean the ingredients.
  2. Juice everything together.
  3. Serve in the glass and store the remaining juice cold in the refrigerator

July 01, 2015

Welcome to July - finally welcome to the Summer

Welcome to June - finally welcome to the Summer

Finally the Summer arrive together with the month of July !!!! It has really taken it´s time this year.

June was as May very cold and very windy !!! So with one month´s delay my peonies is blooming.

I think we should celebrate the arrival of the Summer drinking some cocktails. I hope you will join me sipping cocktails during some wunderful Summer evenings :-) CHEERS

June 30, 2015


I keep juicing using the received ingredients from the JuiceSelvKassen fra Årstiderne. Why this juice is call the Miracle of Sport I have no clue about.


  • 4 apples
  • 8-10 stems of celery
  • 1 cucumber
  • 1 squasch
  • 1 lemon with peel
  1. Clean all the ingredients.
  2. Juice everyhting together, juice the lemon in between the apples.
  3. Serve cold and store the rest in the refrigerator.

June 28, 2015

Elder flower cordial a la Lønnestræde

I have been twisting this elder flower cordial a la Palle into elder flower cordial a la Lønnestræde. I find this to be a very fitting name, as all the elder flowers are collected in the surrounding of Lønnestræde.

In order to have more classic version and light pale cordial I have been working with lemon, lime and sugar in light colour.

You should really try to make your version of elder flower cordial instead of buying an industry product in the supermarket. It is a very easy thign to make and the taste is just so much better !!!

It is very easy to see in the supermarket, when it is high season for making elder flower cordial at home, as the supermarkets are running out for the citric acid powder.

Elder Flower Cordial a la Lønnestræde:
  • 40 elder flowers
  • 2 lemons - organic - in thin slices
  • 4 limes - organic - in thin slices
  • 40 g citric acid
  • 1.5  kg cane sugar
  • 2 l water - boiling
  1. Shake the elder flowers very, very well, so they are free from various insects. DO NOT use water for this cleaning step, as this will reduce the wonderful taste of elder flower significantly as you remove the "yellow" flavour dust/pollen.
  2. Use a siccor to cut the flowers from the flower stem, as these apparently will increase the bitterness level in the final cordial.
  3. Place the elder flower into a big bowl, which you can close with a lid at the end.
  4. Slice the citrus fruit into thin slices. Add into the bowl.
  5. Add the cane sugar on top
  6. Add the citric acid as well.
  7. Add the boiling water into the bowl.
  8. Stir the sugar into solution, so it does not form a sediment on the bottom, which is difficult to dissolved later, when the cordial is cold.
  9. Cover the bowl with the lid.
  10. Let the content cool down to room temperature, before you place the bowl in the refrigerator.
  11. Stir or shake the bowl daily during the infusion time.
  12. Let the elder flower cordial infuse for 4 days in the refrigerator.
  13. Sieve the cordial to remove all the different ingredients.
  14. Prepare the glass bottles by by filling them with boiling water. I do not use any preservatives, so this is important to increase shelf-life of your cordial.
  15. You can also use plastic bottles, if you want to freeze the cordial as another way of preserving it. Remember NOT to fill these bottles completely, as liquid will increase in volume, when turning into ice.
  16. Enjoy the wonderful Summer time using this cordial as "plain" cordial mixing with water (with or without gas), mixing with wine or sparkling wine. Or mix it gin or vodka and lots of ice.

June 24, 2015


When you are cleaning asparagus and break of the ends, I have started to save the ends for home-made juice. At the same time it turned out to be a good way of getting ride of various leftovers in my referigator :-)

SUMMER GREEN: - 1 servings

  • 10-15 ends of asparagus
  • 1 squashs
  • 1 kiwi - without the ends
  • 2 apples
  1. Clean all the ingredients
  2. Juice everything together.
  3. Serve in a glass.

June 21, 2015


Once again I have receive a JuiceSelvKasse from Årstiderne, so my juicer and I are again expanding our juice capabilities. This it is a juice with focus on ginger, which I and my taste buds are enjoying.

Apparently ginger should have anti-inflammatory features as well as being stimulating the blood circulation. Well, I just like the taste of ginger very much :-)


  • 1 squash
  • 1 lemon with peel
  • 4 apples
  • 6 cm ginger with peel
  • 1 broccoli
  • 500 g carrots
  1. Clean all the ingredients.
  2. Juice everything together.
  3. Serve and store the rest of the juice cold in the refrigerator.

June 14, 2015

Spring green risotto

This is a dish, which combines  the first Spring/Summer green vegetable (asparagus, Edam beans and dill) with some very basic ingredients (vegetable stock, risotto rice, butter, white wine, garlic and onion), which I more or less always have available in my kitchen.

Spring green risotto with mushrooms: - 2 servings
  • 1 onion - chopped
  • 1 clove of garlic - finely chopped
  • 250 g green asparagus - chopped into pieces of 2-3 cm
  • 100 Edam beans
  • 1-2 tablespoons olive oil 
  • 200 g risotto rice
  • 1 dl white wine
  • 5 dl vegetable stock - warm
  • 20-25 g butter - i smaller pieces
  • Parmesan cheese - grated
  • dill -chopped
  • salt and pepper for seasoning
  1. Chopped all the vegetable in the desired size.
  2. Heat up the olive oil in a bigger cooking pot. Add the onions and garlic and fry them for 2-3 minutes.
  3. Add the risotto rice and stir them around for 1 minute to absorb the oil.
  4. Pour in the white wine on top of the vegetable and rice and let the wine cook at lower heat, until the majority of the wine has boiled away. 
  5. Afterwards add the warm vegetable stock little by little, let the rice absorb most of the liquid, before adding more vegetable stock. This part of the cooking process takes approx. 20 minutes.Keep stirring regular.
  6. When there is 1 dl vegetable stock left add in the Edam beans and asparagus. Doing it like this means, that these vegetable will do be over-cooked.
  7. Season with salt and pepper.
  8. Add the smaller butter pieces and let them melt into the risotto.
  9. Serve the risotto with grated Parmesan and chopped dill on the serving plates/bowls. 
  10. Serve together with the white wine. 


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