June 23, 2019

Twist bread for Sct Hans aften (Midsummer evening)


This evening it is Sct. Hans's aften (Midsummer evening), which will be celebrated with bonfires in the evening. When you have a bonfire you will also have some great embers, which you can use for baking of twist bread.

And perhaps you are lucky like me to have sticks for baking twist bread ?

You can suggestions for twist bread here

June 21, 2019

Shopping in Randers


During the days of Christ's ascension I was on rowing vacation between Randers and Rugaard (106 km rowing along the Eastern part of the coast of Jutland). On one of the days the weather so not good for rowing, as it was too windy, so here we went into the town center of Randers looking at the shops.

I found some yarn for multi coloured shawl. I also located a thin small Hamman towele from Turkey, which I will use for upcoming rowing trips.
And off cause I also went into the shop of Randers Handsker, where I brought a pair gloves in my favourite colour of green, an orange sun hat (as well for future rowing trips) and finally a a ring for scarfs.


June 20, 2019

Rhubarb & raspberry jam


At the Summer preserves course last year I brought this jam cooking book "First preserves marmelades, jam and chutneys. And this book I have located this recipe on rhubarb & raspberry jam. So this enabled me to use some of the rhubarbs in my garden together with clearing up the raspberries in my freezer.

I have just recently made this rhubarb & apple jam

As usual I will sell the majority of the jam to my work colleagues, as I cannot eat all this rhubarb jam on my own. The money, which my colleagues pay will afterwards be donated to charity.

Rhubarb & apple jam: 8-10 glasses
  • 450 g rhubarb stems - washed and stem removed and cut into a length 2-3 cm
  • 450 g raspberries
  • 85 ml water
  • 840 g sugar
  • Atamon - optional
    1. Add the rhubarb pieces, raspberries and water to a large jam. Bring the content to the boil, let the fruit simmer gently until tender/has pulpy appearance, approx 15 minutes.
    2. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
    3. Add the sugar into the fruit mass and stir until it is dissolved.
    4. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
    5. Test of set after 5 minutes using the flake test.
    6. When the setting point is reached, remove the pan from the heat and leave it to stand for 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
    7. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
    8. Leave the glass upright and disturbed to cool and set.
    9. Store at ambient temperature.

    June 18, 2019

    Asparagus risotto


    Risotto is one of my favourite dishes, and during Spring time risotto made with asparagus is perfect. For this specific risotto I have used a combination of both green and white asparagus. The types of asparagus is added at different time, as the white asparagus needs more cooking time compared to the green asparagus.

    As other Spring dishes with asparagus you could also have a look into Spring green risotto and asparagus soup.

    Asparagus risotto: - 2-3 servings
    • 1-2 tablespoons olive oil 
    • 1 onion - chopped
    • 300 g white asparagus - peeled and chopped into pieces of 2-3 cm
    • 250 g green asparagus - chopped into pieces of 2-3 cm
    • 200 g risotto rice
    • 1 dl white wine
    • 5 dl vegetable stock - warm
    • 20-25 g butter - i smaller pieces
    • Parmesan cheese - grated
    • 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 chopped onion and white asparagus 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 this vegetable stock and chopped green asparagus. Doing it like this means, that these vegetable will not 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. 

    June 16, 2019

    Open doors at local artists in Vejle


    In the first week end of May the local artists in the area of Vejle opened up their doors to their art studies, so you could visit them and see their art. And if you find something interesting you can also buy it being photos, ceramic or painting.

    My mother and I drove around for five different artists Saturday afternoon visiting them. Among other we visited Hanne Busch, which makes ceramics looking like different types of flower bulbs. Here I brought a hyacinth bulb together with a ceramic "thing", which can be placed on a metallic stick in my garden purely for decoration.

    Below you see the small collection, which I now have of ceramic flower bulbs.


    June 15, 2019

    Egg shaped silicone form - kitchen eqipment 37


    Before Easter I brought a Tupperware Surprise bag, which contained a silicone form in egg shaped. Besides from the silicone form the surprise bag also contained a small bowl with lid, a silicone scarper and finally a draining bowl.

    For Easter I used the egg shaped silicone for Easter egg cakes and Easter eggs scones. I have used this silicone form for a panna cotta dessert in egg shape. I will some time share this recipe with you as well.


    June 14, 2019

    Rhubarb & apple jam


    At the Summer preserves course last year I learned to make this strawberry& apple jam, where the addition of apple was used to gelled this strawberry jam. As rhubarb has a similar low natural content of pectin as strawberries, I decided to use addition of apple puree to gel this rhubarb jam in combination with a high sugar content.

    Well, I think I should have added some more apple puree to obtain a more gelled texture, as this rhubarb jam has a quiet fluid texture. Or perhaps it was the addition of the 200 ml water in order to the rhubarb boiled. Or perhaps I used have added ½-1 teaspoon citric acid to obtain the gelled texture.

    As usual I will sell the majority of the jam to my work colleagues, as I cannot eat all this rhubarb jam on my own. The money, which my colleagues pay will afterwards be donated to charity.

    Rhubarb & apple jam: 8-10 glasses

    • 1 kg rhubarb stems - washed and stem removed and cut into a length 2-3 cm
    • 200 ml water
    • 450 g cooking apples - peeled, cored and thinly sliced
    • 1400 g sugar
    • Atamon - optional
      1. Place the apple slices in a separate cooking pan together with the water part.
      2. Cover the pan with a lid and cook the apple over low heat, until the apples is quiet soft and pulpy, should look like apple mash (approx 10 minutes).
      3. Sieve the apple pulp, there should be around 340 g in total.
      4. Add the rhubarb pieces and water to a large jam. Bring the content to the boil, let the fruit simmer gently until tender, approx 15 minutes.
      5. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
      6. Add the apple purée into the rhubarb mixture mix together to combine the fruit.
      7. Add the sugar into the fruit mass and stir until it is dissolved.
      8. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
      9. Test of set after 5 minutes using the flake test.
      10. When the setting point is reached, remove the pan from the heat and leave it to stand for 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
      11. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
      12. Leave the glass upright and disturbed to cool and set.
      13. Store at ambient temperature.

      LinkWithin

      Related Posts Plugin for WordPress, Blogger...