- Who is Kiki
- Who is Hannibal the Cat
- Why this blog ?
- Cooking books in my kitchen
- Recipe overview
- To Do List 2016
- Tea for my teapot
- Metallic tins
- "Hjemmebagt" status on accomplished recipes
- "Det æltefri grydebrød" status accomplished recipes
- Vejle by Picture
- To Do List 2015
May 22, 2018
The green vase collector has found a new green vase at a very good bargain price ! This time a vase from Design Letters found in Decorate at a HUGE discount, 70% ! So instead of paying 1000 DKK (132 €) I paid 300 DKK (40 €), so now I can also afford to buy some flower for this new vase.
May 20, 2018
The annual White market (Pinsemarked 2018) at Trapholt started today and will also be there tomorrow White Monday.
The annual Christmas Fair at Trapholt has become a must-do-thing for me. However, I am less frequent at the Whit Markets, as I more often is rowing during the Whit. This year I took the time to for the market, as you can always find some great craft designers of very high quality at the Trapholt markets.
As usual my advise to you is to arrive from the very beginng, as this means you can get parking spots more or less next door to the museum. Besides from getting a good parking spot, you can also get a good look around the various arts and craft booths, before the fair area becomes over-crowed.
May 19, 2018
Can you get too many green vases ? Yes, will some people say, while other (perhaps only me) will say no ! And if you want to have a collection, when you need a certain amount of green vases in order to call yourselves a collector.
I love green vases in ceramic, and they can cost anything from 5 € to 150 € per vase. The latest addition to my "collection" is this small green vase in ceramic from Simple Mess will small holes, which can keep the flower in place. This vase was one of cheaper one to 13 € on sale.
May 18, 2018
In Vejle 17 May 2018 was celebrated as Day of the Cake, where you could buy a ticket for 75 kr (10 €), which would give you entrance to a tent next to the town hall of Vejle. Inside this tent 4 local bakers had made a long table full of great looking and tasting cakes. You when had 45 minutes to eat as much cake as possible. The event was used to raise money for local charities, so you could fill your stomach with a good conscience.
The Day of Cake has been taking place in Vejle since 2015, and I have always enjoyed taking part in this event (2017 Day of the Cake & 2015 Cake of the Day). And I am already looking forward to the next Day of the Cake in 2019 :-) Or as Arnold Schwarzenegger says in Terminator "I will be back".
March 31, 2018
Today it is Easter Saturday, which is the third day in the Danish Easter vacation.
Today I have been enjoying these double baked potatoes with a filling of bacon, Cheddar cheese, egg, pepper fruit, red onion and sour cream. This dish can be enjoyed either as a lunch dish or a main course.
Doubled baked potatoes with bacon, egg, pepper fruit and red onion: - 2-3 servings
- 3 baking potatoes
- Olive oil
- 125 g sliced bacon
- 60 g Cheddar cheese - grated
- 100 g sour cream
- 20 g butter
- 1 egg - whipped together
- 1 small red onion - medium chopped
- 2 small pepper fruit - medium chopped
- salt and pepper for seasoning
- Heat up the oven to 200'C.
- Wash the baked potatoes.
- Pinch the baked potatoes and glaze the surface of them with olive oil.
- Place the baked potatoes on a baking tray, which is placed in the lower part of the oven.
- Bake the potatoes at 200'C for 1 hour and 15 minutes. After 30 minute turn the potatoes up side down.
- Meanwhile fry the bacon slices.
- After frying chopped the bacon slices.
- Afterwards fry the red onion and snack pepper fruit in the leftover fat from the bacon for 3-4 minutes.
- After cooling the baking potatoes, half them and remove the potato meat without destroying the potato peel.
- Mince the potato meat into the mashed potato.
- Stir in the egg, Cheddar cheese, sour cream, bacon, red onion, butter, pepper fruit-
- Season the mixture with salt and pepper.
- Fill the mashed potato mixture into the potato peels.
- Bake the potatoes at 200'C for 20 minutes in the lower part of the oven.
- Sprinkle with cut chives.
March 30, 2018
Today it is Good Friday (Langfredag) being the second day of the Danish Easter vacation. And today I have been baking scones with addition of candied peel and raisin, so this is another way of getting ride of the very last Christmas leftovers.
I have been using this recipe on cranberry - orange scones as starting point, while creating these Easter scones.
Scones with candied peels and raisin: 10-12 scones
- 350 g wheat flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar
- 85 g sugar
- 85 g butter - diced into small pieces
- 30 candied orange peel - medium chopped
- 30 g candied lie peel - medium chopped
- 30 g (dard) raisins - medium chopped
- 175 g plain yogurt - yogurt without addition of neither sugar or fruit
- egg wash
- Heat the oven to 200'C.
- Cover a baking tray with baking parchment.
- Mix the candied peel and raisin together after chopping in a small mixing bowl.
- Mix the flour, baking powder, vanilla sugar and sugar together in a mixing bowl.
- Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
- Add in the candied peels and raisinse.
- Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
- Roll out the scone dough in a thickness of 2 cm.
- Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
- Turn the scone up side down, when it is placed on the baking tray.
- Let the scones raise for 15-30 minutes prior to baking.
- Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking).
- Bake the scones at 200'C for 15-20 minutes, until golden.
- Cold down prior to serving.
March 29, 2018
Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. And at the same time it is the start for my little Easter Calendar 2018, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind (according to my definition).
I start of with kugelhopf cake, which make me think of Alsace, where the kugelhopf shape is a tradtional cake shape. Alsace is one of my favourite holiday destinations.
I have found the original cake recipe in the monthly magazine "Country Living" March 2018 edition. I have replaced sunflower oil with butter and sour cream for the glazing with yogurt, so adjusting the recipe to the ingredients, which I had in my kitchen !
As my kugelhopf silicone form is relative small I also decided only to make half the portion of the cake dough. So if your kugelhopf form is much bigger than mine, you have to double the recipe.
Orange kulgelhopf: - 1 small cake
- 120 g butter - melted
- 165 g (cake) wheat flour
- 3/4 teaspoon salt
- ½ teaspoon salt (reduce from 3/4 to ½ teaspoon, as I used salted butter)
- 200 g sugar
- 2 eggs
- 165 g whole fat milk
- ½ organic orange - only the zest
- icing sugar
- Heat up the oven to 190'C.
- Add flour, baking powder, salt and sugar to a medium mixing bowl.
- Add the melted butter, milk, orange zest and eggs into a smaller mixing bowl. Whisk the ingredients together until combined.
- Pour the liquid mass into the flour-sugar mix. Stir the mixture together using a cooking spoon.
- Fill the cake dough into the kugelhopf form, place the form in the middle of the oven.
- Bake the cake at 190'C for 40-50 minutes. Check, that the cake is baked, before removing it from the oven.
- Cold down the cake in form, before the cake is removed.
- Make glazing from yogurt and icing sugar.
- Turn the cake up-side down on a plate. Glaze the cake with yogurt-icing sugar mix.