November 23, 2015

Jerusalemen artichoke cream

A "fortune" in Jerusalem artichoke
I got a big portion of Jerusalem artichoke from the garden of my good friends in Horsens. Otherwise you can easily spend big amount of money buying these Jerusalem artichoke in the supermarket.

Having recently been dining out I discovered, that a more refined word for soup  is cream, so I decided to make my oven version of Jerusalem artichoke cream !!!

Jerusalem artichoke cream: 4-5 servings
  • 700 g Jerusalem artichoke - peeled & chopped
  • 1 onion - peeled & finely chopped
  • 50 g butter
  • 1 dl white wine
  • 7,5 dl vegetable broth
  • 2 dl dairy whipping cream, 38% fat
  • 125 g mascarpone
  • Onion and Jerusalem artichoke enjoying themselves in butter
  • salt & pepper
  1. Peel the Jerusalem artichoke. Cut those into smaller pieces. Do similar with the onion.
  2. Melt the butter in a cooking pot.
  3. Add the chopped Jerusalem artichoke and onion, and it softly fry for 5 minutes without the vegetable turning brown in colour.
  4. Add the white wine and let it evaporate from the cooking pot.
  5. Add the vegetable broth and let the soup cook for 15 minutes, until the Jerusalem artichoke pieces are soft.
  6. Add the dairy whipping cream. And blend the soup together.
  7. Stir in the mascarpone
  8. Season with salt & pepper. Cook up to the boil.
  9. Serve together with bread.

November 19, 2015

Crazy about Kähler

I am crazy about the ceramics by Kähler (most of it), so when the art club at work made an arrangement at the shop Kähler and Friends, I was almost the first person to sign up !

The programme was a talk about the history of Kähler combined with enjoying tapas with some wine. After this we could go into the shops, where we would get 20% discount on our shopping !!!

You have to imaging how 30 persons (mostly females) were running over the street between the 2 Kähler shops, touching everything, checking their smart phones for various Christmas gift wishing lists, finally dragging their big shopping bags with them afterwards. And yes, I was one of the females in behaviour :-)

On my wish list (for myself) I had written down the new Urbania houses for tea light.

However, I also found a new green vase for green vase collection together with a tea light holder made in bone china (Stella).

Below you can find photos of the various displays in the shops together with a photo of my shopping basket.

Content of my shopping backet

November 17, 2015


I usually like the various juices with beetroot, which I get in JuiceSelvKassen from Årstiderne. It is amazing to see, the beetroot takes control over the entire colour of the juice as it is juiced into the liquid.

When the beetroot is to the smaller size, the taste of the beetroot will be sweet without the earth notes. Using beetroot having a big size, the juice will earth taste, which I do not like a lot.

DANISH DYNAMITE: - 4 servings

  • 1 cucumber
  • 500 g carrots
  • 80 g mint - only the leaves without stems
  • 300 g beetroot
  • 4 apples
  • 300 g spinach
  1. Clean and rinse all ingredients.
  2. Juice everything together.
  3. Serve in a glass.
  4. Store the remaining juice cold in the refrigerator for 1-2 days.

November 15, 2015

Food shopping in Malmö

Recently I went to Malmö on a business trip. In order not to arrive to late at the customer meeting I scheduled into some extra time. The traffic was running smooth, so I had 1½ hour, which I could spend in a big supermarket more or less next to the customer location.

I went around in this supermarket for 1 hour trawling all the shelves being amazed about the selections, which is so much bigger than in a usual Danish supermarket. On top of this the prices were lower, as the Swedish kroners have 80% the value of Danish kroners !

So I could feel a shopping basket with breakfast cereals, olives, baking stuff, dried mulberries, mixture of raisins and mulberries, chai mix.

Much of the bake stuff will come in hand for the upcoming Christmas time :-)

November 14, 2015

Classic kougelhopf

For the recent November afternoon tea I tried for the first time to bake a classic kougelhopf cake using a flour mix from my Summer vacation to Alsace. As you can see from the photos this cake outgrow the available silicone form !!!! So next time I should only take half the volume mentioned in the recipe on the flour mix.

My good friends from Horsens and I discussed flavour combination for Christmas version of the kougelhopf, so look in again in December to see these suggestion and if I have been able to tame the dough !!!

This cake reminds me about the Italian pantone cake in both taste and texture. It really taste excellent, so I have to buy of this kougelhopf flour mix next time I am in Alsace or perhaps find an "original" recipe ?

Classic kougelhopf: - 1 extreme big cake

  • 500 g kougelhopf flour mix
  • 80 g raisins
  • 22 g fresh yeast
  • 240 g water
  • almonds for top decoration

  1. Dissolve the yeast in the water in the mixing bowl.
  2. Add in the flour mix, knead the dough on stand alone mixer, first 3 minutes on speed 1 followed by 10 minutes on speed 4.
  3. Add in the raisin and knead until they are distributed homogeneously in the dough.
  4. Let the dough raise at 20'C for 1 hour.
  5. Place almonds in the bottom of the kougelhopf form. Place the dough in the form on top of the almonds.
  6. Let the dough raise in the form at 30'C for 1½ hour.
  7. Heat up the oven (conventional) to 160'C.
  8. Bake the kougelhopf in the lower of the oven at 160'C for 50-60 minutes.
  9. Cool down the cake, before it is removed from the form.

November 12, 2015

Scones with marple syrup and walnuts

For any "serious" afternoon tea table scones of some sort plays an important role. This time it is scones with maple syrup and walnut without any modification at all. For a next batch I would like to increase the amount of maple syrup to have of this lovely flavour, and perhaps reduce the amount of vanilla sugar with 50%.

I found the height to be to the low side, so I would target a height of 3 cm next time.

Scones with maple syrup and walnuts: - 12 scones

  • 450 g (cake) flour
  • 50 g sugar
  • ! tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon vanilla sugar
  • 175 g cold butter - diced
  • 175 g milk
  • 60 g maple syrup
  • 75 g walnuts - medium chopped
  • optional milk for glazing
  1. Heat up the oven to 190'C.
  2. Mix flour, sugar, baking powder, salt and vanilla sugar together in a mixing bowl,
  3. Grind the butter pieces into the flour mix.
  4. Mix milk and maple syrup together
  5. Add the liquid phase and walnuts without kneading the mass into a homogeneous dough
  6. Place the dough on a piece of baking paper.
  7. Flatten the dough by hand into a height of 2.5 cm.
  8. Cut out 12 scones, I use a glass for this purpose.
  9. Place the scones on a baking tray covered with baking paper.
  10. Glaze the scones with milk using a brush.
  11. Bake the scones at 190 (conventional) in the middle of the oven for 20-25 minutes, until they have a brownish colour
  12. Cool down the scones before serving them with clotted cream & jam or lemon curd.

November 10, 2015


Sometimes the name of these juice from JuiceSelvKassen is more fantastic than the actual taste of the juice !!! This juice has a fantastic, a beautiful colour, but the taste is not upsetting anyone. The taste is actually quiet bland and uninteresting.

I decided to peel the oranges, as I find that juicing citrus fruits with the peel on is giving too much bitterness to the taste. If you like bitterness, when included the orange peel in juicing process.


  • 500 g carrots
  • ½ pineapple - without skin
  • 3-4 cm ginger
  • 2 oranges - without peel
  • 1 broccoli
  • 1 fennel
  1. Rinse all ingredients.
  2. Juice everything together.
  3. Serve in a glass.
  4. Store the remaining juice cold in the refrigerator for 1-2 days.


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