January 16, 2019

Spaghetti arrabbiata


I have found this recipe on shaghetti arrabbiata in the one the weekly newsletter coming along with my weekly vegetable box from Årstiderne. I know it is not the season for fresh tomatoes from your own garden, but on a cold and windy Winter day it can be good to eat some food with a certain level of spiciness.

I used fresh cherry tomatoes. You can use other fresh tomatoes or canned tomatoes. I am considering to add in some tomato concentrate next time to have a more intense flavour of tomato. I would also consider to use more chili, as the taste was not very strong.


Spaghetti arrabbiata: - 4 portions

  • 400 g dried spaghetti 
  • ½ chili - de-seeded and finely chopped
  • 2 cloves of garlic - finely chopped
  • 2 tablespoon of olive oil
  • 400 - 500 g fresh cherry tomatoes - cut into half size
  • salt for seasoning
  • fresh basil
  • Parmesan cheese - freshly grated
  1. Start by boiling the spaghetti for 9-10 minnutes
  2. Meanwhile heat up the olive oil on a frying pan.
  3. Start by frying the garlic and chili for 1-2 minutes.
  4. Afterwards add the chopped tomatoes.
  5. Let the tomato sauce simmer gently, until the spaghetti is ready.
  6. Remove the spaghetti from the water and add into to the tomato sauce.
  7. Serve together with fresh basil leaves and freshly grated Parmesan cheese
  8. Enjoy :-)

January 11, 2019

Raspberry lemonade


After I tested out this raspberry-lemon lemonade at the annual Christmas lunch for the wonderful women, I realised that I needed to do some work on improvement of this drink, as the colour was yellow and the taste was like boring soft drink. I have maintained, that this lemonade should be without addition of alcohol, so it can fit perfect into the month of January, where some people will use this first month of the year for detoxing after a Christmas month full of alcohol and food.

So my first attempt on modifying this raspberry lemonade is a good first step, however, I still find the taste to be too sweet and soft drink like, so here there is still room for improvements. I also think, that this lemonade would be very good with some addition of alcohol.

Raspberry lemonade: - 2 drinks
  • 60 ml Monin raspberry syrup
  • ½ l raspberry soft drink
  • 30 ml lemon juice
  • 4-5 fresh raspberries
  • ice cubes
  1. Fill all the liquid ingredients into a cocktail mixing jug.
  2. Stir the drink ingredients together using a cocktail stirrer.
  3. Add the ice cubes into the gin bowl glasses.
  4. Divided the content from the mixing jug into two glasses.
  5. Add in some fresh raspberries for decoration purpose
  6. Serve and say cheers :-)

January 09, 2019

Pirog with rice, ham, cheese, egg and mushrooms


For my recent Sunday dinner with my mother I made this pirog with a filling of rice, cheese, egg and mushrooms. I recall, that the original recipe was a part of the magazine "Samvirke" issued by COOP back in 80's. And here I actually made this dish very regular, when I was cooking at home at my parents. However, the recipe disappeared, and it is first recently, that I have located the identical recipe here Allans opskriftssamling.dk.

So it was really a trip down memory lane making this pirog again and serving it for my mother last Sunday.

I have made a few adjustments. Instead of margarine I have off cause been using butter :-) and on top I have been adding in some mushroom from glass. And instead of kneading the dough by hand, I used a stand-alone mixer for the "hard work" of kneading :-)

Any leftovers of this pirog can be re-heated in the microwave oven or serve cold in your lunch pack.

Pirog with rice, ham, cheese, egg and mushrooms: - 4 servings
  • Dough:
  • 50 g butter
  • 125 ml water
  • 15 g fresh yeast
  • ½ teaspoon salt
  • 250 g wheat flour
  • Rice filling:
  • 15-20 g butter
  • 1 onion - medium chopped
  • 1 clove of garlic - finely chopped
  • ½ teaspoon ground paprika
  • 1 teaspoon of turmeric
  • 2 dl rice
  • 4 dl vegetable stock
  • Extra addition into the rice filling after boiling:
  • 90-100 g cooked and smoked ham - medium chopped
  • 2 eggs
  • 50 g grated cheese - I used Cheddar
  • 1 glass of mushrooms
  • 1 egg/egg wash for glazing of the dough
  1. Add all the ingredients to the dough into the mixing bowl of the stand-alone mixer. Keep the yeast and salt away from each other.
  2. Knead the dough ingredients together at speed 2 for 6-8 minutes.
  3. 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.
  4. Let the dough raise in the mixing bowl covered by a tea towel for approx 45 minutes.
  5. Meanwhile prepare the filling for the pirog.
  6. Fry the onion and garlic in the melted butter in the medium size cooking pot for 1-2 minutes.
  7. Add in paprika, turmeric and rice, and let it fry for 2 minutes.
  8. Add in the vegetable stock, bring the rice filling to the boil.
  9. Let the rice simmer gently boil for approx. 20 minutes.
  10. Remove the cooking pot from the heat.
  11. Heat up the oven (conventional) to 200'C.
  12. Roll out the dough on a piece of baking parchment in the size of 40x50 cm.
  13. Place the rolled out dough with baking parchment on a baking tray.
  14. Add in ham, cheese, eggs and mushrooms into the boiled rice.
  15. Add the pirog filling on one part of the dough.
  16. Cover the pirog filling by the other part of the dough.
  17. Press the end of dough firmly together. I use a fork to do this.
  18. Glazing the surface of the dough with egg wash.
  19. Bake the pirog in the middle of the oven at 200'C for approx 30 minutes.
  20. Serve warm.

January 06, 2019

Farewell to Christmas Calendar 2019


Today it is three kings day, so what better day to say farewell for my Christmas Calendar of 2018 and pack it way. I have had a great time making this Christmas Calendar and I hope, that you have enjoyed the Christmas journey in my kitchen during the month of December.

I keep myself entertained during the dark and grey Winter time creating my very own Christmas Calendar just like the ones on TV ! For me it is a way for keeping my mood up during a long, dark, gray and rainy Winter season with days having around 7 hours of sun light in case, that the sun actually shows it´s face ! as it keep me busy instead of hiding under my duvet like a little moody and sleepy brown bear !!!


So I  have baked different stuff and made Christmas sweets, which I have been using as stocking fillings for a good colleague at work as well as filling up all the empty tins of my mother and off cause to serve it at various occasions such as the royal Christmas afternoon tea, the annual Christmas coffee for local friends and finally but not least the Christmas lunch for the wonderful women.

Reviewing your visits to my Christmas Calendar of 2018, I have made a TOP 5 over the most popular Christmas Calendar Daily entries according to your preference:
  1. Stollen bites
  2. Apple aqua vita with spices - my good friends preferred this aqua vita with Christmas spices
  3. Christmas gin tonic
  4. Peppermint xylitol sweet
  5. Speculoos cookies

So it seems like, that you like to have drink and something during a busy Christmas time :-), which fits perfect into the behaviour of most Danes during December :-)

I will already now promise you, that I will make a new Christmas Calendar in 2019. If you have an idea, please feel to leave a comment. You are also more than welcome to share your opinion on the Christmas Calender 2018 at the same time.
I think, that I as many other bloggers appreciate your comments, so we actually get the feeling, that someone is reading and enjoying our blogs !! So do not be shy, but leave me a comment.

January 05, 2019

Raspberry-lemon lemonade


I served this raspberry-lemon lemonade as the annual Christmas lunch for the wonderful women. I decided to serve this lemonade as it was an alcohol-free drink, as some of my guests had to drive back home in their cars. This idea of an alcohol-free still fits perfect in the month of January, as some people will use this first month of the year for detoxing after a Christmas month full of alcohol and food.

I was a bite disappointed about the colour of this lemonade drink, as the word raspberry for me indicated the colour of red (I do know, that you have yellow raspberries), and the flavour of the drink as well needs some serious flavour adjustments, as it has this taste of  sweet lemon soft drink !!! So all in all plenty of room for improvement in the coming year of 2019.

Raspberry-lemon lemonade: - 4 drinks
  • 60 ml Monin raspberry syrup
  • ½ l lemon soft drink
  • 40 ml lemon juice
  • ice cubes
  1. Fill all the liquid ingredients into a cocktail mixing jug.
  2. Add in some ice cubes.
  3. Stir the drink ingredients together using a cocktail stirrer.
  4. Add one ice cubes into the cocktail glass.
  5. Divided the content from the mixing jug into four glasses.
  6. Serve and say cheers :-)

January 04, 2019

The last meal of 2018


As tradition demands the the last meal of the year is enjoyed in the great company of my good friends in Horsens. Typically my friends in Horsens have been finding the meals at various places, however, this year I had located, that the local Michelin place in Vejle (Memu) was selling out of the house meal for New Years celebration, so we decided to try this option out for the transition from 2018 to 2019.

The starter was a creamy soup of Jerusalem artichoke with chorizo crunch and pea leafs. The smoked cod was missing, as the received cod as judged to unfit for serve. Therefore all the buyers received a free bottle of either white, rose or red wine as compensation for the missing cod.





The in-between dish was braised pork jaw with celery puree, raw red beets and truffle cloud.










The main course was beef tenderloin fried as wild together with mustard seeds and rosemary, slice of bacon,  pickled onions, fried imperial hat, small potatoes with herbs and sauce with pickled cherries and peppers.







The sweet closure to this last meal was a dessert of dark chocolate fondant with light-frozen passion fruit mousse, ginger caramel and crisp oat flakes.

The price for this four course menu was 395 DKK (approx 52 €) per person. It was all in all a very good last meal of 2018.

December 31, 2018

Christmas coffee 2018 for local friends


In connection with Christmas I usual invite some local friends around my house (and kitchen) for an annual Christmas coffee, so my guests can help me to eat some of the many home-made Christmas calories. It is also great to fill up my kitchen living area with plenty of great friends, talk and laughter during these very short and dark Winter days.

This year I had in advance asked my coffee/tea guests, if they would drink tea or coffee (not an option to drink both coffee and tea !!!). I have enough china tea cups tea cups, but I needed to borrow china coffee cups from my mother, so all my guests could be served on various blue china pattern. I also needed to borrow a coffee machine from my mother, as I do not have such equipment being a true tea drinker.

This time I placed the cream cake decorated with whipped cream inside the refrigerator, so Hannibal the Cat did NOT lick the cream, while I was busy with last thing in the kitchen as well as lightning some tea light lamps out at the entrance as welcome to my guests.

The liquid part of the "menu" this time not the usual warm glögg, but instead of Winter cider with a low alcohol content, as the majority of guests were driving. I think, I will serve spiced apple juice another time, as the taste of the cider was too plain for my taste.

As the eatable part of this Christmas coffee was:


One of my my guests had seen my post on Christman bun in kløben style and thought, that I was serving these buns for the Christmas coffee, however these buns were long eaten, so therefore I made a Chritmas version of these our cream buns





The "sweet part" of the Christmas coffee menu was:
And here my Christmas style serving item really could be used as well as admired in all it´s gloria by my guests, who wanted to know, how to get such a item created.


Besides from helping me with eating plenty of Christmas calories, I also got some more items for my Royal Copenhagen China, so my guests could ensure, that there is room for more guests to be invited in the future.

And yes, ladies of Vejle you will be invited again for another round of Christmas coffee in 2019 :-)

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