August 20, 2019

Cashmere yarn for new knitting projects


While I was getting close to finish my recent knitting project in form of this little knit shawl I saw, that you could buy some cashmere yarn at Garnudsalg at a very attractive price.

So, I decided to knit an identical version of the little knit shawl, but in a much lighter version, as I estimate, that 800 m yarn weighing 80 g in total should be enough. I will knit this shawl in light rosa colour. In more pink-like colur I would either be knitting a lighter version of this neck tube or a knit shawl for my mother ?

This cashmere yarn is made from 68% cashmere & 32% mulberry silk.

August 18, 2019

Classic plum jam



I have again being picking fresh fruit in the garden of my good friends in Horsens, this time is was plums, so I could make som plum jam. I decided to use pectin as gelling agent this time, so I could use less sugar to gel the jam, as I wanted to have more of a fruit flavour in the final jam. If you to try to make a plum jam without the addition of a gelling agent, then have a love at this plum jam recipe.

Plum jam: - 8 glasses
  • 1400 g plums - washed, de-stoned and cut into half
  • 450 ml water
  • 700 g sugar
  • 8-10 g pectin per 1000 g jam (fruit and sugar together)
  • 1-2 teaspoon citric acid per 1000 g jam (fruit and sugar together)
  • Potassium sorbat - optional
  1. Prepare the plum by washing, de-stone and cut into half. Place the plum pieces into the cooking pan and pour the water in as well.
  2. Put the cooking pan on the stove, heat up the content, so the plums are simmering. 
  3. Let the plums simmer until they become pulpy in texture, it takes between approx 20-30 minutes.
  4. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
  5. Stir in the pectin and citric acid, let it simmer for 3-5 minutes before adding in the sugar.
  6. Add the sugar to the plum mass and stir until it is dissolved.
  7. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
  8. Test of set after 3-5 minutes using the flake test.
  9. When the setting point is reached, remove the pan from the heat and leave it to stand for approx. 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.
  10. 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.
  11. Leave the glass upright and disturbed to cool and set.
  12. Store at ambient temperature.

August 17, 2019

Watermelon Campari


Lets celebrate, that it is weekend and that the sunshine has now taken over from the rain. and instead of eating watermelon, I have turned the watermelon into a drink using a recipe from the weekly magazine "Alt for damerne" (issue 28/2019). The only changes, which I have done is to use juice of lemon instead of lime, as I had plenty of lemons in my kitchen and no limes at all.

The taste of the drink is to the bitter side due to the use of Campari. I think, you could as well use either rum or vodka as the alcoholic part of the drink instead of.

Watermelon Campari: -2 -4drinks

  • ½ watermelon - slice the watermelon into smaller pieces
  • 1 lemon - only the juice
  • 2 tablespoon sugar
  • 1 dl Campari
  • ½ dl sparkling water
  • ice cubes
  1. Place the watermelon pieces together with lemon juice and sugar in a blend. Blend everything homogeneous.
  2. Pour the watermelon liquid in a measuring jug.
  3. Add the sparkling water and Campari into the watermelon liquid. Stir the drink well.
  4. Fill ice cubes into the large drink bowls and the watermelon Campari on top.
  5. Cheers and have a nice week-end.

August 15, 2019

Little knit shawl is finished


After some intensive knitting in front of the TV I have managed to finish of my little knit shawl.

The entire length is 225 cm and the maximum wide is 65 cm. I have used 5 yarns of knit yarn of each 50 g each and each yarn had a length of 200 m yarn. The yarn is Scarlet by Permin. It is a combination of 58% linen, 16% cotton and 26% viscose.

The purpose with this knit shawl is to use it during Spring and Summer time on some of the more colder days.

And I have actually found another type of yarn, so I will shortly start to make this knit shawl in a thinner/lighter version.

August 14, 2019

Tricolore de currant cordial


It started with, that I first found this recipe on black currant cordial in the latest issue of Country Living. As I had easy access to plenty of black currants in the garden of my good friends in Horsens, it was an easy task to test out this recipe.

Besides from black currant there is also red and white currants, so I thought it could be funny to make individual currants cordial, simply replacing the black currants with either red or white currants. And this away around create my very own "tricolore de currant cordial".

Perhaps due to too high pectin content in the red currants, the red currant cordial did gel in the bottle, while the remaining two cordials still are liquid. So fare I have enjoyed the black currant cordial both at home as well at work.

So to make your own "tricolore de currant cordial" you should make:

August 13, 2019

Red currant cordial


As I have some red currants in surplus after making both this red & black currant jelly and all currant jelly, I decided to turn the last red currants into cordial using this recipe in black currant cordial replacing the black currants with red currants instead of.

Adjust the ratio of water and sugar to the amount of white currants, which you have picked as well as the amount of white currant juice, which you have after the cooking process.It is an easy recipe to scale up as well as down.

I think, that you from the photo at the top you can see, that my red currant cordial sometime after the filling decided to make itself into a jelly instead of a cordial. It could be because, the pectin content in the red currants liquid was higher compared to the two other cordials (black & white). I am certain, that I have been using the same amount of sugar to liquid. So next year, I think I should either use less sugar or try a different recipe on red currant cordial. It could also the addition of the citric acid, which resulted in the jelling of the cordial.

I also think, that my work colleagues will have a good laugh, when they see these photos and start to talk about pre-gelling (the lumps on the side of the bottle).

Red currant cordial:
  • 1000 g red currant - washed and cleaned, the stalks removed
  • 300 ml water
  • 300 g sugar per 500 ml black currant juice
  • 1 teaspoon citric acid per 500 ml black currant juice
  1. Place the prepared red currants together with the water in cooking pot.
  2. Bring the red currants to the boil, let the red currant simmer for 10 minutes.
  3. Mask the red currants to release all of the fruit juice.
  4. Pour the red currants either into a jelly bag or into a sieve. It is easier to press the red currants with a cooking spoon, when placed in a sieve based on my experience.
  5. Measure the amount of red currant juice. Add the red currant juice in a cooking pot with 300 g sugar per 500 ml red currant as well as 1 teaspoon citric.
  6. Dissolve the sugar over low heat. The cordial should not be boiled.
  7. Pour the red currant cordial into cleaned bottles.
  8. Dilute the red cordial with water upon serving it.
  9. Enjoy :-)

August 12, 2019

Little knit shawl - progress 2


Now it begins to goes slower with my knitting of this knit shawl as I getting closer and closer to the turning point, where I will start to reduce the numbers of knit masks. SO I am getting closer and closer to, when I will actually will be able to wear this knit shawl.

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