March 26, 2015


I can feel quiet energised, when I drinking juice containing red beet. The most important thing, when making juice with red beet is to use small size of red beets, as they have less of the "earth" taste, which is not a too nice flavour in my opinion.

RED POWER: - 2-3  servings
  • 2 red beets
  • 2 (blood) oranges - without peel
  • 4 carrots
  1. Clean and rinse all the ingredients.
  2. Juice everything together. 
  3. Pour into a glass and enjoy :-)

March 24, 2015

A knit top for the Summer of 2015 ?

I have found a knitting recipe on a Summer top in free knit magazine. In the original recipe the yarn was a mixture of cotton, silk and nylon. Reading the word nylon did not make me happy, as I have preference for natural material.

So I took the knit recipe with me to a yarn shop (Stof og Sy) to get their help in locating a more natural yarn for me. I decided to use 365 Cashmere (cotton, Cashmere & polyamide) instead of. As colour I went for light rosa.

The big question is, if my knitting process will result in a knit top for use in the Summer of 2015 or perhaps later on ?

March 22, 2015


From time to time I need to get to buttom of my weekly vegetable box, making juice is an easy way to use up some vegetable and fruits. This time I have been twisting this recipe on CARROT LIFT into a more green way by adding in some celery sticks as well. The use of these celery sticks are making the juice less sweet, but the taste is still great.

  • 7 apples
  • 7 stems of celery sticks
  • 7 carrots
  • 4-5 cm of fresh ginger
  1. Clean and rinse all the ingredients.
  2. Juice everything together. Juice the ginger in between wither carrots or apples
  3. Pour into a glass and enjoy :-)

March 21, 2015

Vanilla Waffles

After the massive shopping of vanilla pods together with a group of colleague, I have plenty, let´s repeat plenty of vanilla pods, so you just crab a vanilla pod without even thinking about, when you are busy making cakes or other sweet stuff in the kitchen.

Therefore I decided to turn these sweet waffles into a more luxury version using one vanilla pod.

Vanilla Waffles: -  8 servings
  • 3 eggs
  • 410 g milk
  • 240 g (cake) wheat flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • ½-1 vanilla pod (depend on size) - the corns
  • 110 g butter - melted
  1. Heat up the (conventional) oven to 220'C.
  2. Whip milk and egg together by hand in a mixing bowl. Stir in the melted butter.
  3. Remove the vanilla corn from the vanilla pod. Mix in the sugar, so the vanilla corns not are one big mass.
  4. Add flour, salt, sugar with vanilla corns and baking powder. And stir everything into a homogeneous mass.
  5. Place the silicone waffler forms on a baking tray covered with baking paper.
  6. Pour the waffler dough in the silicone forms.
  7. Bake the wafflers in the middle of the oven at 220'C for 8-9 minutes.
  8. Remove the wafflers from the oven, de-mould the wafflers from the silicone by turning up-side-down and place the wafflers on the baking tray itself.
  9. Bake the wafflers with pattern side at 220'C for 6-8 minutes until they turn golden.
  10. Serve together with fresh fruit and ahorn syrup.

March 19, 2015

Sødmælksbrød - whole milk bread

"Hjemmebagt" - 73 recipes - 35 accomplished = 38 recipes to bake

Finally there is progress on my task of baking very recipe in the great bread book called Hjemmebagt. After a very long stand still period I have baking "a new" recipe from this bread book in form of Sødmælksbread, which is a bread, where the liquid part of the recipe is not water, but whole fat milk instead of. There is also added butter as well. So a bread full of the dairy goodness :-)

Both taste and texture is excellent. The use of milk and butter in bringing a kind of luxury into the bread. So even two-three days after baking the bread remains very soft in texture.

When making the braid of three dough part it is important, that you do not pull to much on the dough. An uneven dough size will give more dry parts in the bread.

March 18, 2015

New mile stone - 200.000 page views

Where is my cheese ?
Another amazing mile stone for my blog has now been passed in form of 200.000 page views into to my "life" in the new kitchen with plenty of baking activities, small garden with a kitchen garden located mostly in various ceramic pots. And from time to time you can also see photos of my garden lion Hannibal the Cat, when he enjoys a relaxed cat life full of sleeping and eating :-)

As I have mentioned on several occasions, blogging is for me a way of relaxing my mind from work related things, while it at the same time also means, that I keep on trying out new things in the kitchen, so I have something new to share with you.

And somehow I spend my time:
  • baking cakes and cookies
  • becoming better at baking bread
  • making my own ice cream
  • drinking cocktails
  • creating jams - this apricot jam with lavender was awarded as one of the five best home-made Danish jams of 2014 :-) I am quiet proved of this achievement
  • enjoying my own home-made juices from both fruit and vegetables
  • gathering friends and family for various brunch or afternoon tea session 
If you have suggestions to new things, which I could try out in my kitchen, please feel free to leave a comment to this blog post.

The overall Top 10 for the 1.000 blog post look like this:
As usual I am ending the mile stone review with an update on my KPIs for the blog looks like this (in my professional life colleagues and managers are discussing Key Performance Indicators on a regular basis):

Review day: 18/19 March 2015
Start day - first posting: 13 November 2010
Development on "Hjemmebagt": 73 recipes - 34 accomplished = 39 recipes to bake
Amount of cooking books in my kitchen: 77 books
Page views: 200.000
Publish posts: 1.032 incl. this
Followers: 16
Blogs followed: 17

The ratio between the countries, where you as a reader are coming, seems to have found it´s own stability.

Page view per country:
  • Canada: 1%
  • Norway: 1%
  • Ukraine: 1%
  • Portugal: 1%
  • Germany: 3%
  • UK: 4%
  • France: 4%
  • Russia: 7%
  • Other countries: 23%
  • Denmark: 24%
  • USA: 31%

March 17, 2015

The World´s Best Bread with apple twist

When you are making your own home-made juice, you are at the same time having a lot of juice waste in form of pulp. When possible I added the juice pulp into something.

So this time I used the pulp of 9 apples (only the apple part from CARROT LIFT), when I baked this bread using this  best bread of the World.

It was very interesting to see, how the apple pulp took up the water, when add the water part, and turn the appearance of the water into apple mash !!! I did expect, that this apple pulp would bring some kind of flavour into the bread, however, I have not noticed in difference in the flavour of the bread.

Perhaps the bread is more soggy than usual, so an increase in the baking time of 5 minutes under lid could be an option to avoid this soggy texture. I assume the sogginess is coming from the apple pulp.

Best Bread of the World with apple twist: - 1 bread

  • 625 g water
  • 9 apples - only the pulp from juice making
  • 5 g fresh yeast
  • 1 tablespoon salt
  • 2 tablespoon honey
  • 625 g wheat flour (550 g wheat flour and 75 g whole grain wheat flour)
  • oatflakes

  1. Stir yeast and water together in a big mixing bowl. Add apple pulp, salt, honey and flour and stir with a cooking spoon. 
  2. Rise the dough to rise at room temperature overnight - minimum 12 hours.
  3. Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process untill you have a small size of the dough.
  4. Clean the mixing bowl for any dough leftovers.
  5. Place the dough again in a clean miing bowl, ket is rise again for 2 hours.
  6. Heat up the cast iron cooking pot incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
  7. Remove the hot cast iron cooking from the oven, remove the lid. Cover the bottom of the cooking pot with oat flakes, as this will prevent the dough from sticking to firm to the surface.
  8. Place the dough in the hot cast iron cooking pot, put the lid back on. Place the cooking pot in the lower part of the oven, let it bake at 250°C for 30 minutes.
  9. Remove the lid from the cast iron cooking pot, and let the bread bake at 250°C for another 15 minutes. 
  10. Let the bread cold down on the cast iron cooking pot for 30 minutes. before it is taken out.


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