December 01, 2020

Christmas Calendar - Christmas with CAPITAL C

 

Welcome to Christmas Calendar 2020 with CAPITAL C

Another Christmas, where I am spending plenty of wonderful hours in my kitchen baking and creating various Christmas stuff as preparation for Christmas. However, I will not be filling up my house with plenty of guests during these corona times. This year is actually my tenth season, where I am creating my own Christmas Calendar !

So as a theme for this year's Christmas Calendar I have decided to CAPITAL C for Christmas as theme. So, this C stand for cinnamon, chocolate, citrus fruit, cardamom, etc. So, look in from time to time to see, how I have used/worked with C in my kitchen. 


Felix taking part in Christmas activity

November 30, 2020

Banana bread a la "Rye 115"

 

I have located this recipe on banana bread shared by hotel "Rye 115" in the travelling section from my local new paper. The only modification, which I have done, is that I exchanged the dark chocolate with milk chocolate. 

I also reduced the amount of vanilla powder from 2 tablespoons to 2 teaspoons. Perhaps you are you using vanilla sugar, it could be, that you should use 2 tablespoons.

You can regular to check the cake during the baking, as the indicated 42 minutes at 170'C is not enough at all in my oven. Here I had to bake for 60-70 minutes at 170'C. So, keep an open eye, if you bake this cake.

Banana bread a la "Rye 115": - 1 cake

  • 100 g sugar
  • 2 eggs
  • 250 g (cake) wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla powder
  • 1 teaspoon salt
  • 1 dl rape seed oil or sun flower oil
  • 4 matured bananas - peeled and mashed
  • 100 g milk chocolate - medium chopped

  1. Heat up the oven to 170'C.
  2. Whip the eggs and sugar together for 10 minutes. I used by stand alone mixer for this purpose, so I did not have holding a hand mixer for 10 minutes.
  3. Add in the wheat flour, baking powder, vanilla powder, salt and oil. And whip until homogenous.
  4. Add in the mashed bananas and whip again.
  5. Finally add in the chocolate, and whip again for a short time or stir in the chopped chocolate by hand.
  6. Fill the cake dough in a bread form.
  7. Bake the cake at 170'C in middle/upper part of the oven.
  8. Check regular during the baking, if the cake is baked.
  9. Bake at 170'C for 45-70 minutes.
  10. Cold down the cake prior to serving.

November 29, 2020

First Sunday in Christmas

 

Today Christmas is starting, as it is the first Sunday in Advent. Besides from getting all my Christmas decorations out from their hiding, it is also time to light the first in the Advent decoration. This year my Advent decoration is four different light holders in metal, ceramic and glass placed on a tray. I will light one light on this first Sunday in Advent. 


I have also given my mother an Advent calendar, which is a combination of chocolate, port and various battery light decoration. 


For myself I have brought various Advent calendar, one with 4 bottles of champagne and two different knitting calendars from Tønderingstrik adventskalender in green colour and Önling advent calendar for advance knitters

Also in 2020 I will make my own Christmas Calendar with focus on capital C for Christmas, which will the use of either chocolate, citrus, cinnamon as ingredients. 

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November 20, 2020

Petra sweater - starting on colourful knit project


Yesterday I shared a more simple knit project in form the Silke sweater, which is an easy project to bring with you as well as knitting during different activities.

However, I have also started to knit a much more colourful project in form of Petra created by Filcolana. I brought the yarn mixture during Summer sale. That was appealing for me was, the sweater has a fantastic colour mixture of red and pink in various yarn types.

The knit project requires much more attention as the colour and pattern changes at unregular interval. 

November 19, 2020

Starting on Silke sweater by Önling

After I have finished the knitting of "Raglangenser" it is time for getting some new knitting projects started. During the Summer I brought a Onling Summer knit box. Originally my plan was to use the Önling Yarn No 12  (mixture of 55% wool & 45% cotton) to knit the Sunday Tee.

However during my my first Summer vacation I found some Isager bomulin yarn, which I decided to use instead of.  One of the reason for my changed mind, was that I was struggling with the knit firmness using this Önling Yarn No 12. Below you can actually the other part of Sunday Tee knitted in both types of yarn. 


Since I finished the knitting of the Sunday Tee in the yellowish bomulin yarn, I have been speculating what to this use this wool & cotton yarn for. Now I have decided to knit the Silke sweater in this yarn. And yes, I have made a test of knitting firmness. Instead of using knitting needle in size 3.5, I have to use knitting needles in size 3 to get the right knitting firmness, so this is not to bad.

November 18, 2020

Raglangenser is finished

 

I have finished the knitting of "Raglangenser", this is really the advantages of knitting with the knitting needle size 6.5, here things just happens !!! 

This most amazing thing for me is knitting the sweater really is, that the combination of three colours of light grey, petrol and olive green when knitted together ends up in a green colour. 

In the recipe the yarn amount was estimated to 15 x 25 g yarn wrench for my size, however I have managed to knit the sweater from 10½ x 25 g yarn wrench, so I am left 1½ yarn wrench of each colour. One of my thoughts is to use the left-over yarn for a new knit cap.

I have paid 1095 DKK (145 €) for the yarn and recipe, however the cost turned out to be lower.

November 12, 2020

Pickled green tomatoes a la Spis Bedre

 

For another portion of pickled green tomatoes I decided to test out this recipe by Spis Bedre as one of the options using my last tomato harvest.

I decided to use a vanilla pod without any vanilla corns inside. I always keep the left over vanilla pods, when I have been using the vanilla corns from other baking activities in my kitchen.

I am looking to try these pickled tomatoes after the required two weeks storage time.

Pickled green tomato a la Spis Bedre:- 2 glasses

  • 500 g green tomatoes
  • 300 g sugar
  • 1½ dl vingear
  • 1½ dl water
  • 1 vanilla pod - without vanilla corns inside
  • 3 cardamom seeds 
  • potassium sorbate - optional
  1. Start by adding the boiling water to the pickling glasses.
  2. Clean the picked tomatoes.
  3. Prepare the tomatoes by pinching the small tomatoes with fork, so the pickling liquid can get into the tomato.
  4. Add water, vinegar, sugar, vanilla pod and cardamom seeds into a medium sized cooking pod. Bring the liquid to the boil.
  5. Add the pinched tomatoes into the pickling liquid, which should simmer gently. Let the tomato cook gentle for 5-10 minutes.
  6. Empty the pickling glasses for the hot water.
  7. Removed the cooked green tomatoes and place them in the pickling glasses.
  8. Add the potassium sorbate into the pickling liquid - optional.
  9. Pour the pickling liquid over the green tomatoes in the storage glasses.
  10. Close the pickling glasses.
  11. Let the green tomatoes store for two weeks, before you start using them.

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