September 20, 2020

Blackberry vinegar - new portion


In the wood surroundings to my house I can pick blackberries, so today I went berry picking for the creation of a new portion of blackberry vinegar. And blackberry is a very good name for this berry, as your fingers become black during the picking process :-)

This vinegar can be used for salads, and could perhaps also combine well with goat cheese.

If you have been picking a lot of blackberries, you can also use these berries for jams such as blackberry jam with liquoriceblackberry jam with vanilla and lemon and my classic Christmas jam with blackberry. Other suggestions on blackberry vinegar without sugar addition are blackberry vinegar with rosemary and blackberry vinegar with tarragon.

Blackberry vinegar: - 6-8 bottles

  • 450 g blackberry 
  • 600 ml white wine vinegar
  • 450 g sugar per 600 ml vinegar liquid
  1. Place the blackberries in a bowl and pour over the vinegar.
  2. Cover the bowl and leave it to stand for 3-5 days, stirring it a least once per day with a wooden, plastic or silicon spoon.
  3. After 3-5 days infusion mash the fruit with a a wooden, plastic or silicon spoon.
  4. Strain the mashed vinegar liquid through a sieve lined with muslin or use a jelly bag. Let is drain freely without pushing it to obtain a clear vinegar.
  5. Measure the liquid. For every 600 ml liquid weigh out 450 g sugar.
  6. Pour the liquid into a cooking pan and dissolve the sugar. Bring the vinegar to the boil.
  7. Pour the vinegar into bottles and seal.
  8. Store at ambient temperature.
  9. Use for salads.

September 13, 2020

Sunday Tee - finished with the body

It has taken some time for me to knit from my first progress on Sunday Tee until the bottom of the blouse, as I have done the knitting on knitting needle number 2!!! But finally I have "made it", so now I can move on to the knitting of the arms :-)

September 11, 2020

Strawberry Rhubarb Tonic


It is Friday again, so it is time for drink to start of the week-end with :-) this time with strawberry-rhubarb liqueur in form of Råstoff, fresh strawberries and tonic.

Strawberry Rhubarb Tonic: - 1 cocktail
  • 4 cl Råstoff Strawberry-Rhubarb
  • Fresh strawberries - divided into two
  • ½-1 teaspoon lemon juice
  • Tonic water
  • Ice water
  1. Add the strawberries into a large bowl glass.
  2. Pour the Råstoff  Strawberry-Rhubarb and lemon juice into the glass.
  3. Add in the ice cubes.
  4. Fill up the glass with tonic
  5. Cheer and enjoy :-)

September 08, 2020

Crumble cake with blackcurrant jam


I have located this recipe on crumble cake in the weekly magazine "Søndag". I have made no adjustments to the recipe, well I used more blackcurrant jam, than originally mentioned in the recipe, so I could cover all crumble layer.

You can either use commercial blackcurrant jam or home-made blackcurrant jam. I can easily imaging, that you use other types of jam.

Crumble cake with blackcurrant jam: - 1 cake:

  • 100 g dinkel wheat flour
  • 250 g wheat flour
  • 1 teaspoon baking powder
  • 175 g butter - medium diced
  • 1 teaspoon anise seeds
  • 2 tablespoons sugar
  • 2 egg yolks
  • 1½-2 dl blackcurrant jm

  1. Heat up the oven to 190'C.
  2. Add the dinkel wheat & wheat flour together with the baking powder into the medium sized bowl.
  3. Add in the diced butter, 
  4. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  5. Add in 1 tablespoon sugar & anise seeds together with the egg yolks, and knead the mixture together without over-kneading the dough.
  6. Divide the dough into 3 equal portions. 
  7. Cover a baking tray with a piece of baking parchment.
  8. Take two of the dough portions and press into the baking tray into a height of ½ cm.
  9. Spread out the blackcurrant jam on top of the crumble dough in a thin layer.
  10. Add in 1 tablespoon sugar into the remaining crumble dough.
  11. Sprinkle out the crumble dough on top of the blackcurrant jam.
  12. Bake the cake at 190'C for 30 minutes.
  13. After baking remove the cake from the oven, cool down the cake, before it is cut into smaller pieces.

September 06, 2020

Carrot buns with whole grain flour

It is has been time again to bake some carrot buns, which time I have decided to use a mixture of wheat flour and whole grain wheat flour. Again I have reduced the amount of liquid due to the use of grated carrots, as the carrots are bringing liquid to the bun dough.

Carrot bun with Christmas twist: - 12 buns
  • 550 g wheat flour
  • 100 g whole grain flour
  • 50 g sugar
  • 100 g rape seed oil
  • 30-50 g fresh yeast
  • 1 egg
  • 8 g salt
  • 200 g water 
  • 200 g carrot - large grated
  • 1 egg - whipped for glazing
  1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
  2. Place the bowl on the stand-alone mixer.
  3. Start knead the dough at speed 1 for 8 minutes.
  4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
  5. Let the dough raise in the mixing bowl under  a damp tea towel.
  6. Let the entire dough raise for approx 40-60 minutes under a damp cloth.
  7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 100 g each. Smaller size of 75-80 g is also possible.
  8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
  9. Let the bun raise for second time for approx 40 minutes under a damp tea towel.
  10. Heat up the oven to 200'C.
  11. Glaze the buns with whipped egg
  12. Bake the bun at 200'C for 18-20 minutes.
  13. Cold down the buns, before eating them.

September 04, 2020

Rose gin tonic


I brought a new bottle of gin, not because that I did not have more gin in my house, but because I found a rose flavoured gin in form of Rose Expression Silent Pool.

My friends in Horsens will start to shake, when they read this, as I very easy get carried away, when it comes to the use of flower flavourings. This Lavender meringue is still bringing "night mare thoughts".

I find the flavour profile of this rose gin tonic to be nice and not dominating in any ways. If I have had some dried rose petals, I would have added these as well as a decorating item. 
Some years ago I used Fentiman's rose lemonade to make these rose lemonade scones.

Rose gin tomic: - 1 cocktail
  • 6 cl Rose Expression Silent Pool gin
  • 18-24 cl Fentiman's rose lemonade
  • ice cubes
  • dried rose petals - optional
  1. Add the ice cubes into the high ball glass.
  2. Pour in the gin.
  3. Fill up with rose lemonade.
  4. Cheers :-)

September 03, 2020

Pasta dish with pepper fruit & goat cheese

I have located this recipe in the weekly magazine Søndag (issue 27/2020). As I really, really dislike blue cheese, I decided to remove this type of cheese during my cooking.
And instead of using 2 red pepper fruits, I used a combination of one green and one red pepper fruit. So again use, what you have available already in your kitchen of various coloured pepper fruits.

The goat cheese is added after the cooking of the pasta sauce in connection with the serving. There I found, that the pasta sauce taste such as good without as with the addition of goat cheese. So, if you dislike goat cheese, as some people do, when exclude the use of goat cheese.

Pasta dish with pepper fruit & goat cheese: - 2-3 servings
  • 1 onion - medium chopped
  • 2 cloves of garlic - medium-fine chopped
  • olive oil
  • 2 pepper fruit (green, yellow, red) - seeds removed and medium chopped
  • 1 can of chopped tomatoes
  • ½ dl white wine 
  • ½ dl water
  • 1½ tablespoon tomato concentrate
  • salt, sugar & pepper
  • 200 g pasta 
  • 100 g fresh goat cheese - medium chopped
  • fresh basil
  1. Add the chopped onion and garlic into hot oil into a medium-large cooking pot.
  2. Add in the chopped pepper fruit, and let it fry for 4-5 minutes.
  3. Add in the wine, water, canned tomato and tomato concentrate and stir well.
  4. Place the lid on the cooking pot, and let it simmer gentle for 10 minutes.
  5. Season with salt, sugar & pepper.
  6. Meanwhile boil the pasta.
  7. Drain the pasta from water, and add the pasta into the tomato-pepper fruit sauce.
  8. Top the pasta dish with goat cheese and basil leaves.
  9. Enjoy :-)


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