October 01, 2016

October equals pumpkin


October equals pumkin

October is the second month of Autumn and the pumpkins can be found everywhere in the super markets, where they light up the surrounding with their bright orange colour. So therefore I will celebrate October in my kitchen having pumpkin as theme.

In September the theme of my kitchen was apples, where I created 4 recipes (apple-walnut sconescarrot cassarole with apple twistapple buns and apple curd).

I will as inspiration for October share this recipe on with you on happy Halloween soup.


September 30, 2016

Apple curd


As a finishing touch to my theme of September I have been making apple curd using this recipe. I decided to use the entire apple mash for this curd. This apple curd could the a great touch to these apple walnut scones.

Apple curd: - 6 glasses

  • 680 apple - cored, peeled and cut into boat shape
  • 150 ml water
  • 1 lemon - only the juice
  • 340 g sugar
  • 2 eggs - whipped together
  • 110 g butter
  1. Cook the apple, lemon juice and water, until the apples are soft.
  2. Blend the apple, lemon juice and water into a homogeneous mass.
  3. Prepare the storage glasses by adding boiling water to them.
  4. Add in the sugar, butter and egg mass to the apple mash.
  5. Continue to stir and heat up the apple curd to 80'C, so the eggs does not curdled.
  6. Pour the apple curd into the storage glasses.
  7. Store the apple curd cold.

September 29, 2016

Classic scones


I start the sharing of the first recipe from the Afternoon Tea course, which I participated in end of August. At first I was a little certain about the entire butter amount into these scones, however making calculation after my return home, I have seen, that the butter content is in the higher end as demanded by people working within the dairy area.

I have this recipe as inspiration for these apple walnut scones.

I used a plain eating knife to stir everything together into a homogeneous mass using the advise of one of the course participants, which I meet at the afternoon tea course.

Apple walnut scones: -  approx 10 scones
  • 250 g (cake) flour
  • 1½ teaspoon baking powder
  • 25 g sugar
  • 50 g (salted) butter - diced into smaller pieces
  • 150 g milk
  • milk or egg for glazing
  1. Heat up the fan oven to 200'C.
  2. Add all the dry ingredients into a mixing bowl.
  3. Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs,
  4. Add the milk, apple and walnuts. Combine it into a homogeneous looking mass using a eating knife.
  5. Leave it to rest for 10-15 minutes. 
  6. Press the scone dough into a height of 3-4 cm. 
  7. Use a small cutter or glass to cut out the scones, which is placed on a baking tray covered with baking paper.
  8. Glaze the scones with milk or whipped egg.
  9. Bake at 200'C for 12-15 minutes.
  10. Cold down on a baking rack.

September 25, 2016

Sloe gin


It has been on my wish list for quiet some years to make my own sloe gin, but until last week-end the birds had been eating all the sloe berries, beofore I found a sloe tree. However, last week-end I found plenty of sloe, so now I can make my own sloe gin. I have placed the sloe berries for a week in the freezer to increase the sweetness of the berries. And I de-frosted the berries night over in the refrigerator, before mixing gin and sloe together.

I ma happy, that we picked more than just 20 sloes, which one of the fellow pickers mentioned last week-end, as most of the English recipes on sloe gin uses around 500 g sloe.

I have used a combination of these two recipes on sloe gin (Jamie Oliver sloe gin recipe and BBC Good Food sloe gin). I decided to add only 2 tablespoons of sugar as starting point, when after the infusing step I can add sugar syrup to the the preferred sweetness level.

Do not use a cheap gin for making your own sloe gin. Cheap gin will make less good sloe gin, so spend some extra money on buying a better gin quality.

Sloe gin: - 1 bottle

  • 410 g sloe
  • 2 tablespoons of sugar
  • 560 ml gin
  1. Start by adding boiling water to the storage glass, leave the water in the glass for 5 minutes.
  2. Empty the glass.
  3. Fill in the sloe berries and sugar.
  4. Afterwards pour in the gin.
  5. Close the glass.
  6. Give the glass a good shake.
  7. Store the glass away from sun light.
  8. Give the glass a shake every day for the first week.
  9. Afterwards give the glass a shake like once every week.
  10. Let the sloe infuse the gin for 2 month.
  11. Remove the sloe berries after 2 months infusing.
  12. Taste the sloe gin and add in extra sugar syrup for a more sweet taste.
  13. Sieve the gin through a coffee filter into a clean bottle.
  14. Store and enjoy :-)

September 23, 2016

Afternoon tea course at Denham Women Institute


During my third (and last) Summer vacation this year I spend a few days at Women Institute at Denman on a cooking course with the topic of afternoon teas.

Part of the Women Institue is a Georgian mansion, which is located in 17 acres of ground, which leaves you with the feeling, that women dressed in long (white) dresses with come along any minute from an Austen novel.

The atmosphere was just great :-) All I meet of the other participants were very open and very friendly, they really wanted to meet new people. Upon arrival I got a the "usual" cup of tea served in the living area of the old house and here I found a seat in a chair. It did not take long, before a bigger group of people sitting in sofa area included me in their group and their talk. This were people going to join two starting courses incl. the afternoon tea course. 

In the course price is included staying in a room, all meals, tea breaks, tuition and final all the baked goods, which you bake during the stay. So I do not find it to be a very expensive course. I have already signed up for a course in November 2017 with focus Christmas afternoon tea, as you get 10% discount, if you book 7 days of your last course.

All the other participants felt sorry for me, as I could not bring any of my creation back home with me. However, my suitcase was already filled up with all my shopping done in London.


The tutor was Katie Johnson, who was good at explaining the recipes and difficult step beforehand our own baking attempt combined with a nice way of getting the various work stations during our cooking giving an extra hand and explaining. 

Below you can see all my photos taken during the course. I will later share these recipes with you and as well my own modifications to the recipes.


The traditional sandwiches were all twisted both with regards to bread and serving way, as they were served as open sandwiched so in line with the classic open Danish rye bread sandwiches (smørrebrød). Above is poached chicken, roasted red pepper and pesto on sourdough.


Sandwich with smoked slamon, creme fraiche, dill and black pepper on soda bread together with avocado and egg on wholemeal bread.


A twisted version of cucumber sandwiches, which is very, very close to Danish cucumber salad :-)


Pulled BBQ brisket with slaw on milk rolls, which tasted just fantastic :-)


Cream brulee tart, which failed for me due to to dry/crystallized clotted cream. Afterward I found out, that he clotted cream contains 62% fat, so a version with dairy whipping cream with a more normal fat content of 38%, will be what I use myself in my own little kitchen. 


White chocolate panna cotta with passion fruit jelly as top layer.


Plain classic scones with a OK high fat content.


Lemon poppy seed cake and chocolate cake, before the cutting and cutting and turning them into the final Battenburg. 



Great looking chocolate and hazelnut mille feuille made by the teacher. I wonder how my version will turn out ?

September 22, 2016

Finding and picking sloe at Vejle Fjord


Finally I have located and picked sloe berries, which has been on my wish list for the last couple of years. I located this sloe berries in connection with a small walk to Træskohage Fyr after the Sunday afternoon coffee at Hotel Vejlefjord. I has always been too late, when I have located sloe in Autumn, so the birds have found the sloe berries, before I came around. However, this year I beat the birds !!!

I was not prepared at all for finding these sloe berries, so I had no idea about the volumes, which I need to pick. Together with my fellow rowers I picked ½ l sloe berries, before one of the rowers mentioned, that I only needed around 20 sloe berries to make sloe gin !!! Having check the internet you need around 500 g sloe for 1 l of gin.

After cleaning the sloe I have placed them in the freezer, where they await the next step, which actually to make the sloe gin.

Along this coast line I found sloe

September 21, 2016

Sunday afternoon coffee at Vejle Fjord


Last Sunday we were a group of rower from Vejle Roklub, who meet in our local rowing club at noon for a special rowing tour. The plan was to row from Vejle to Hotel Vejlefjord in order to enjoy their Sunday coffee, a distance of 14 km out and 14 km back. However, the wind was coming from East and was quiet strong, so after 1 hours row we had managed to row 5 km instead of the ususal 7-8 km. Therefore we returned to the rowing club and decided to drive out to Hotel VejleFjord.

The Sunday coffee cost 115 kr/person and included all the cake, which you can eat and all the coffee, which you can drink. And there is plenty of different cakes to eat. So this is sort of big value for your money.

The cake buffet looks great as starting point, the big BUT from my point of view is, that the cakes served were quiet similar to the baking pan cakes (brandepandekager), which you can bake yourself.

The cakes tasted good, but I as missing the extra taste touch, so I did not go away with any inspiration for my own baking. I was also missing the grand cakes with different layers of mousse and cake cream and fantastic decoration. The cakes could have been small pastries cakes.

So I left with a plain impression, nothing was wrong, but I had expected something more grand in look and taste.

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