December 17, 2017

Christmas Calendar 2017 - Glazed turkey crown


This Sunday dinner could be regarded as a pre-test of the Christmas dinner. I think it can be could to practice one or two times, before one of the most important dinners of the year, the meal for Christmas Eve !!

I have located this recipe on glazed turkey crown in the a small recipe booklet from the December issue of Good Housekeeping. The only change is, that I have been using a turkey breast with a weight of 900 g and less bacon.

Glazed turkey crown: - 4 servings
  • 900 g turkey breast
  • 5 slices of bacon
  • 50 g butter - soft
  • 5 fresh tarragon sprigs
  • salt & pepper for seasoning
  • 200 ml hot vegetable stock
  • 1 tablespoon mustard
  • 1 tablespoon honey
  1. Heat the oven to 200'C.
  2. Weight your turkey breast in order to calculate the cooking time. 20 minutes per kg + 1 hour and 10 minutes as starting point. The turkey breast I was working with weight 900 g, so I calculated a cooking time of 1 hour and 30 minutes.
  3. Rub the turkey breast with the soft butter and place the tarragon sprigs on top of the butter.
  4. Season with salt and pepper.
  5. Lay a rasher of bacon on the left-hand side of the turkey beast. Place the second bacon rasher horizontally across the breast, repeat this pattern with the rest of the bacon rasher with plenty of space between those. Tuck the end of the bacon under the turkey breast.
  6. Place the turkey breast in a small oven tray.
  7. Pour the vegetable stock into the oven tray. Put the lid on the oven tray or cover the surface with foil.
  8. Place the turkey breast in the oven at 200'C in the middle.
  9. Roast the turkey for the calculated time, but 20 minutes.
  10. Mix the mustard and honey together.
  11. Remove the foil/lid from the cooking tray, glaze the turkey breast with the honey-mustard mixture.
  12. Bake the final 20 minutes without the foil/lid.
  13. Check, that the turkey breast is cooked by pinching the thickest part of the breast with a knife. The juice from the breast should run clear, otherwise give it another 10 minutes at 200'C.
  14. Remove the turkey from the oven, when cooked. Place on a warm plate, cover loose with foil and leave it to rest for 20 minutes.
  15. Meanwhile turn the vegetable stock from the oven tin into a sauce. 
  16. Serve the turkey together with sauce of the vegetable stock, cranberry sauce, potatoes and vegetables.

December 16, 2017

Christmas Calendar 2017- Mulled cranberry & clementine sauce


I this recipe on cranberry sauce in a little recipe booklet from the magazine "Good Housekeeping, which I brought home with me from shopping exhibition to London. I made a few modifications, so it fitted to the amount of available cranberries as well as available ingredients in my kitchen.

Mulled cranberry & clementine sauce: - 4 servings

  • 150 g fresh cranberries
  • 80 g sugar
  • 25 ml port wine
  • 75 ml red wine
  • 1 cinnamon stick
  • 2-3 cm fresh ginger - peel and cut into 4 smaller pieces
  • 4 organic clementines - zest of 1 clementine & juice of 4 clementines
  1.  Wash the cranberries.
  2. Put all the ingredients into medium cooking pot.
  3. Bring the ingredients to the boil.
  4. Reduce the heat, and let the sauce simmer without lid for 30 minutes, stirring occasionally.
  5. Remove ½ the cranberries from the sauce. Remove the cinnamon stick as well as ginger pieces.
  6. Blend the remaining ingredients in the cooking pot together.
  7. Add the whole cranberries to the blend sauce.
  8. Bring the sauce to the boil.
  9. Pour the sauce into a serving bowl and served it as a side dish for the turkey breast.

December 15, 2017

Christmas Calendar 2017 - Bastogne biscuits


I have a small addiction for Bastogne biscuits, and when a new package of Bastogne biscuits is being opened in my kitche, I have to hide them, so they do not disappear too fast.

I have found this recipe on Bastogne kiks, which I have no made changes to. During the baking process, my new taste modification were jumping into my mind, so sooner or later I taste new modification with you.

Bastogne biscuit a la Valdemarsro:

  • 50 g brown sugar
  • 50 g marble syrup
  • 50 g butter . soft
  • pinch of grated ginger
  • ½ teaspoon cardamon
  • pinch of vanilla sugar
  • pimch of salt
  • ½ organic lemon - only the zest
  • ½ teaspoon baking powder
  • 125 g wheat (cake) flour
  1. Mix the brown sugar and marble syrup together in a medium mixing bowl.
  2. Add in the butter, and whip it together using an electrical mixer.
  3. Add in the flour, lemon zest, ginger, salt, vanilla sugar, cardamon and baking powder into the mixing bowl, and whip gentle. Finish off by knead the dough together by hand to bring the dough together entirely.
  4. Place the dough cold in the refrigerator for minimum 1 hour or longer.
  5. Heat up the fan oven to 180'C.
  6. Cover the baking tray with baking parchment.
  7. Divide the dough into 2-3 smaller portions. roll out each portion by hand to longer rool with a diameter of 1½ cm.
  8. Press the roll flat using a fork to give the biscuit a pattern.
  9. Cut each roll into a length of 3-4 cm.
  10. Place the buscuits on the baking trays with a good distance between each biscuits.
  11. Bake the Bastogne biscuits at 180'C for 10-12 minutes.
  12. Cool down the Bastogne, before they are placed in an airtight container.

December 14, 2017

Christmas Calendar 2017 - Kløben buns with pickled ginger


Since I was a little girl I have been loving to eat buns with a combinations of raisins, orange peel and sucat. I have made a few modification to this recipe on kløben buns in form of addition of vanilla sugar and finely chopped pickled ginger.

I have also changed the raising method from cold and long time raising to warn and shorter raising time.

Kløben buns with pickled ginger:
  • 200 g milk
  • 10 g (fresh) yeast
  • 3 eggs
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon vanilla sugar
  • 500 g wheat flour
  • 50 g orange peel
  • 50 g sucat
  • 75 g raisins
  • 50 g pickled ginger - finely chopped
  • 75 g butter
  • Eggwash
  1. Dissolve the yeast in the milk. Add egg, salt and sugar as well into the milk.
  2. Add the flour.
  3. Knead the dough together for 10 minutes.
  4. Let the dough rest warm for 4 hours.
  5. Cut the butter into small pieces.
  6. Knead the butter, orange peel, sucat and raisins into the dough.
  7. Divide the dough into 12 buns.
  8. Let the bun raise for 30 minutes.
  9. Heat the oven to 200'C (conventional oven)
  10. Coat the buns with egg (1 egg whipped together)
  11. Bake the buns at 200'C for 15 minutes.
  12. Serve the buns together with some butter !!!

December 13, 2017

Christmas Calendar 2017 - Lucia buns


Today it is Lucia day, which is a huge day in Sweden, where they will enjoy "lussekatte" together wiht the all the singing. In Denmark we have the same tradition with singing people in white dresses walking around with burning candles in their hands and the "Lucia bride" person in front of the group will have burning candle on top of her head !!! But we do not eat these buns full of saffron and butter.

I have locatede this recipe on a Swedish blog Lucia buns / lussekatter called Anne´s Food. The buns taste fantastic with this combination of butter and saffron.

Lucia Buns: 
  • 40 g yeast
  • 200 g milk, full-fat with 3.5% fat
  • 50 g full-fat whipping cream, 38% fat
  • 100 g butter
  • 0,5-0.75 g saffron 
  • 100 g sugar
  • ½ teaspoon salt
  • ½ egg, beaten
  • 500 g wheat flour
  • ½ egg, beaten
  • raisins
  1. Crumble the yeast in a mixing bowl.
  2. Meanwhile melt the butter in a cooking pot, when add the milk and cream to the melted butter. Heat up to 37'C and not higher, as higher temperature will kill the yeast.
  3. Add the butter-milk-cream mass into the mixing bowl, stir until you have dissolved the yeast.
  4. Place the saffron together 1 teaspoon sugar in a mortar and mix it well. Add it into the liquid in the mixing bowl. 
  5. Add sugar, salt, the beaten egg and the flour into the mixing bowl. Work into a silky dough, the dough is very, very sticky and moist in the beginning, but it only takes a little kneading to change the texture of it. I always knead on time, 10 minutes, so I am sure, that the dough it needed enough.
  6. Let the dough rest/raise warm for 45 minutes.
  7. Heat up the (conventional) oven to 200'C.
  8. Divide the dough into 10 equal portions, I always a kitchen scale for this purpose in order to ensure equal baking of the buns.
  9. The traditional Swedish shape of Lucia buns apparently is like a S-shape with a raisin placed in the middle of the swirls on each side.
  10. Place the buns a baking tray covered with baking paper.
  11. Let the Lucia buns raise for another 15 minutes.
  12. Bake the buns at 200'C for 15-20 minutes.
  13. Enjoy the Lucia buns together with a nice cup of tea/coffee.

December 12, 2017

Christmas Calendar 2017 - Madeleines/mini muffins with almonds


Another recipe on madeleines with almonds, which I have located in the weekly magazine "Søndag". I have made no modifications to this recipe.

If you like I have Madeleine forms, when I could suggest you to try out these Madeleines with lime and rosemary or Madeleine with ginger, lemon and vanilla.

Madeleines/mini muffins with almonds:

  • 120 g butter
  • 1 tablespoon honey
  • 3 eggs
  • 200 g sugar
  • 1 organic lemon - only the zest
  • 125 g almond flour
  • 250 g wheat (cake) flour
  • ½ teaspoon cardamon
  • ½ teaspoon salt
  • 100 g milk
  1. Heat up the oven to 210'C.
  2. Melt the butter and honey together in a small cooking pot.
  3. Whip the egg and sugar together in a mixing bowl using an electrical whipper.
  4. Pour in the melted butter and whip until homogeneous.
  5. Add in the flour, almond flour, lemon zest, cardamon and baking powder, whip gentle until homogeneous.
  6. Pour in the milk, and whip gentle.
  7. Pour the dough into either madeleine form or small muffin forms.
  8. Bake the madeleines at 210'C for 10-12 minutes.
  9. Cool down the cakes, before they are stored in airtight containers.

December 11, 2017

Christmas Calendar 2017 - Cookies with pickled ginger



I have found this recipe on Christmas cookies with pickled ginger in the weekly magazine "Søndag". I made a few modification, as I did not have all the required ingredients in my kitchen. The taste of these cookies is just great.

Christmas cookies with pickled ginger: - 20 cookies

  • 75 g  milk chocolate - roughly chopped
  • 50 g pickled ginger - finely chopped
  • 170 g butter
  • 220 g brown sugar
  • 3/4 dl dark syrup
  • 1 egg
  • 275 g (cake) wheat flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 cloves - mined in a molter
  1. Heat up the oven to 180'C fan oven.
  2. Whip the butter together with the brown sugar, dark syrup and egg.
  3. Add in the wheat flour, baking soda, cinnamon and cloves, and whip until homogeneous.
  4. Stir in the chopped chocolate and ginger
  5. Use two teaspoon to place dough in a size of walnuts on baking tray covered to the baking parchment with a distance of 5-6 cm.
  6. Bake the cookied at 180'C for 12 minutes. After 6 minutes shift around with the baking tray to obtain an even baking.
  7. Cool down the cookies, before they are placed in an airtight container.

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