- 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
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- To Do List 2015
July 28, 2016
I am quiet crazy about the various Lekué forms in silicone, so when I away on business trip, I also try to find a department store, which has kitchen stuff. And here I easily spend some time looking new products from Lekué, very often a Lekué thing travels back in my suitcase to a happy live in my little kitchen. This time it was a mini bread form in silicone from Lekué, which now has a good home in my kitchen.
Only the future will tell, what will be created in this form !
July 26, 2016
I continue with the rhubarb theme, this time is juice made on rhubarb stems with addition of apple and pear to give some sweetness. Next time I will be adding more apples and pears to increase the sweetness, as the acidity in the juice is quite high.
RHUBARB SHOT: - 1 serving
- 5 stems of rhubarb
- 1 apple without core
- 1 pear without core.
- Clean all the ingredients
- Juice everything together.
- Serve cold.
- Can be store in the refrigerator for 1-1½ day.
July 24, 2016
Koldskål (cold buttermilk dish) is traditional Danish Summer dish for the very warm Summer days, when you find it to hot to cook a warm meal. In my opinion you can either serve this dish as a cold main course or as dessert, it depends on your individual preferences.
I have found this recipe in the magazine (Isabellas), and I have made a few changes, so it fitted into the ingredients available in my kitchen.
Koldskål med ymer og creme fraiche - cold buttermilk dish: - 4 servings
- 1 organic lime - zest and juice or use lemon as in the original recipe
- 8 tablespoons of icing sugar
- 1 vanilla pod - only the corns
- 500 g ymer - classic Danish high protein fermented dairy product - instead of you should 250 g quark/fromage frais
- 125 g sour cream with 18% fat
- 1 l buttermilk or 1.25 l buttermilk, if you use quark
- fresh Summer fruit for as topping
- savoury small biscuits or müsli as topping
- Add the vanilla corn, lime zest, lime juice and icing sugar into a mixing bowl.
- Mix it together by hand using a whisker
- Afterwards add in the ymer and sour cream, whip everything together by hand.
- Finally add in the buttermilk and stir well.
- Taste and adjust if needed with extra icing sugar or lime/lemon juice
- Store cold for min 1 hour.
- Serve in small bowl using fresh Summer fruit, savoury biscuits and müsli as topping.
July 23, 2016
Rhubarb and vanilla is a very classic taste combination, so I decided to make a vanilla version of this rhubarb liqeuer as well. Some how I also think, that a combinatiton of rhubarb and fresh ginger could be interesting at a later stage.
I can not await to taste the outcome of this liqeuer production in 2-3 months time. I find I will make a bigger tasting session inviting friends and family around for the 2016 election of the fruit liqeuer.
Rhubarb liqeuer with vanilla:
- 250 g rhubarb - cleaned and chopped into smaller pieces
- 100 g sugar
- 350 ml vodka
- ½ vanilla pod - sliced open.
- Start by putting boiling water into the storage jar for 5 minutes.
- Empty the glass.
- Put the rhubarb pieces into the glass.
- Afterwards place the sugar on top together with the vanilla pod.
- Finally fill the vodka into the glass.
- Close the glass and shake it.
- Store the glass dark.
- Shake the glass regular until the sugar has been dissolved.
- After 2-3 months storage in the dark remove the rhubarb pieces and vanilla pod.
- Pour the rhubarb liqueur in a bottle.
- Store the filtered rhubard liqueur for another month.
July 22, 2016
I have located this recipe on rhubarb cake in the free magazine "Sæson" (issue April 2016), which has focos on using more fruit and vegetable in your food.
The cake quiet interesting, when reading the recipe, however the final result is more of a average, not so interesting cake. And it takes quiet so more time to make this cake, as it contains two different dough as well as the rhubarb compote.
Rhubarb a la Sæson:
- Rhubarb compote
- 300 g rhubarb - cleaned and chopped into smaller pieces
- 100 g sugar
- ½ vanilla pod
- 1 tablespoon fresh ginger - grated
- Crumble dough
- 100 g sugar
- 100 g almond flour
- 100 g cold butter - diced
- Cake dough
- 1 vanilla pod
- 100 g soft butter
- 100 g butter
- 2 eggs
- 100 g (cake) wheat flour
- 1 tablespoon baking powder
- 50 g almond splits
- Add rhubarb pieces, sugar, vanilla corn and pod together with the ginger to a cooking pot.
- Heat up and let the rhubarb compote boil gentle for 10 minutes,
- Remove the vanilla pod.
- Let the rhubarb compote cold down,
- Mix the crumble dough ingredients together in form of sugar, almond flour and butter. Put the crumble dough aside for later use.
- Whip soft butter, vanilla corns and sugar white using an electrical hand mixer.
- Add in one egg by the time, while whipping the dough.
- Mix flour and baking powder together. Sieve it into the cake dough.
- Stir the dough by hand into a homogenous mass.
- Heat up the oven to 180'C.
- Add 1/3 of the crumble dough into the bottom of the baking tray.
- Add the cake dough on top of the crumble dough.
- Pour the rhubarb compote on top of the cake dough.
- Add the remaining part of the crumble dough on top of the rhubarb compote.
- Sprinkle the top of the cake with almond splits.
- Bake the cake at 180'C for approx.45 minutes.
- Let the cake cool down prior to serving it.
July 20, 2016
This evening I went by CLAY on my way home from work (slight detour !) specific to the special exhibition on Fulby. I always get an itch in my fingers about picking up and touching ceramic (is it heavy or light and how does it fell in my hand). Every where there were signs stating "Do not touch" !!!!
I hope you will enjoy these photos. Besides from a great museum, the surroundings are fantastic. And yes I did find another ceramic thing, which I could not live without :-)
July 19, 2016
As a great birthday gift I got this Finnsdottir ceramic plate/small dish by my good girl friends. It is either a large plate or a small dish. As a regular reader I think you know, that I have a soft point with regards to ceramic !!! However, most of my buys I actually use on a daily basics for breakfast, tea drinking etc or on a my green vase table :-)