December 18, 2017

Christmas Calendar 2017 - Peppermint sweets

I have a bunch of people, which comes party crashing Wednesday for my annual Christmas coffee. I have been baking a lot some fare in December, and I will be creating some cakes in the coming 2 days, but I am a little low on the sweet treat side. Here I have found this recipe on peppermint sweets by Dr. Oetker.

I find the taste of peppermint too be to the low side, so i here I would recommend to increase the amount of peppermint extract from 3 teaspoons to 3½ teaspoons.

While I has mixing the various ingredients together, so I suddenly realized, that I did not have enough icing sugar !!! while most people would have been running off to the nearest supermarket, I grab my Bamix, which can turn caster sugar into icing sugar, when using the spice mill tool. Well, it can change the particle size, but it cannot change the colour from light brown into very white, so my peppermint sweets are not white in their colour.

Instead of using my hands for the rolling of the sticky sweet mass, I always use two teaspoons in order to make the individual sweets. This way you avoid to get messy hands and it is more easy to get a uniform size of each sweet.

Peppermint sweet:

  • 1 cup of pasteurised egg white
  • 3 teaspoons of peppermint extract
  • 400 g icing sugar
  1. Add the egg white and peppermint extract into a medium size mixing bowl. Stir it together.
  2. Add in the icing sugar little by little, while the mass is stirred between each addition.
  3. Keep adding in the icing mass, until the mass is firm, but still sticky.
  4. Place a piece of baking parchment on the kitchen tabletop.
  5. Use two teaspoons to form a smaller ball in the sizde of a hazel/walnut. 
  6. Place these ball on the baking parchment. Press them flat using the backside of a teaspoon, which is dipped into water from time to time, so the peppermint sweet does mot stick to the teaspoon.
  7. Leave the peppermint sweet to dry in the baking parchment for up to 24 hours, before they are stored in an airtight container.

December 17, 2017

Christmas Calendar 2017 - Glazed turkey crown

This Sunday dinner could be regarded as a pre-test of the Christmas dinner. I think it can be could to practice one or two times, before one of the most important dinners of the year, the meal for Christmas Eve !!

I have located this recipe on glazed turkey crown in the a small recipe booklet from the December issue of Good Housekeeping. The only change is, that I have been using a turkey breast with a weight of 900 g and less bacon.

Glazed turkey crown: - 4 servings
  • 900 g turkey breast
  • 5 slices of bacon
  • 50 g butter - soft
  • 5 fresh tarragon sprigs
  • salt & pepper for seasoning
  • 200 ml hot vegetable stock
  • 1 tablespoon mustard
  • 1 tablespoon honey
  1. Heat the oven to 200'C.
  2. Weight your turkey breast in order to calculate the cooking time. 20 minutes per kg + 1 hour and 10 minutes as starting point. The turkey breast I was working with weight 900 g, so I calculated a cooking time of 1 hour and 30 minutes.
  3. Rub the turkey breast with the soft butter and place the tarragon sprigs on top of the butter.
  4. Season with salt and pepper.
  5. Lay a rasher of bacon on the left-hand side of the turkey beast. Place the second bacon rasher horizontally across the breast, repeat this pattern with the rest of the bacon rasher with plenty of space between those. Tuck the end of the bacon under the turkey breast.
  6. Place the turkey breast in a small oven tray.
  7. Pour the vegetable stock into the oven tray. Put the lid on the oven tray or cover the surface with foil.
  8. Place the turkey breast in the oven at 200'C in the middle.
  9. Roast the turkey for the calculated time, but 20 minutes.
  10. Mix the mustard and honey together.
  11. Remove the foil/lid from the cooking tray, glaze the turkey breast with the honey-mustard mixture.
  12. Bake the final 20 minutes without the foil/lid.
  13. Check, that the turkey breast is cooked by pinching the thickest part of the breast with a knife. The juice from the breast should run clear, otherwise give it another 10 minutes at 200'C.
  14. Remove the turkey from the oven, when cooked. Place on a warm plate, cover loose with foil and leave it to rest for 20 minutes.
  15. Meanwhile turn the vegetable stock from the oven tin into a sauce. 
  16. Serve the turkey together with sauce of the vegetable stock, cranberry sauce, potatoes and vegetables.

December 16, 2017

Christmas Calendar 2017- Mulled cranberry & clementine sauce

I this recipe on cranberry sauce in a little recipe booklet from the magazine "Good Housekeeping, which I brought home with me from shopping exhibition to London. I made a few modifications, so it fitted to the amount of available cranberries as well as available ingredients in my kitchen.

Mulled cranberry & clementine sauce: - 4 servings

  • 150 g fresh cranberries
  • 80 g sugar
  • 25 ml port wine
  • 75 ml red wine
  • 1 cinnamon stick
  • 2-3 cm fresh ginger - peel and cut into 4 smaller pieces
  • 4 organic clementines - zest of 1 clementine & juice of 4 clementines
  1.  Wash the cranberries.
  2. Put all the ingredients into medium cooking pot.
  3. Bring the ingredients to the boil.
  4. Reduce the heat, and let the sauce simmer without lid for 30 minutes, stirring occasionally.
  5. Remove ½ the cranberries from the sauce. Remove the cinnamon stick as well as ginger pieces.
  6. Blend the remaining ingredients in the cooking pot together.
  7. Add the whole cranberries to the blend sauce.
  8. Bring the sauce to the boil.
  9. Pour the sauce into a serving bowl and served it as a side dish for the turkey breast.

December 15, 2017

Christmas Calendar 2017 - Bastogne biscuits

I have a small addiction for Bastogne biscuits, and when a new package of Bastogne biscuits is being opened in my kitche, I have to hide them, so they do not disappear too fast.

I have found this recipe on Bastogne kiks, which I have no made changes to. During the baking process, my new taste modification were jumping into my mind, so sooner or later I taste new modification with you.

Bastogne biscuit a la Valdemarsro:

  • 50 g brown sugar
  • 50 g marble syrup
  • 50 g butter . soft
  • pinch of grated ginger
  • ½ teaspoon cardamon
  • pinch of vanilla sugar
  • pimch of salt
  • ½ organic lemon - only the zest
  • ½ teaspoon baking powder
  • 125 g wheat (cake) flour
  1. Mix the brown sugar and marble syrup together in a medium mixing bowl.
  2. Add in the butter, and whip it together using an electrical mixer.
  3. Add in the flour, lemon zest, ginger, salt, vanilla sugar, cardamon and baking powder into the mixing bowl, and whip gentle. Finish off by knead the dough together by hand to bring the dough together entirely.
  4. Place the dough cold in the refrigerator for minimum 1 hour or longer.
  5. Heat up the fan oven to 180'C.
  6. Cover the baking tray with baking parchment.
  7. Divide the dough into 2-3 smaller portions. roll out each portion by hand to longer rool with a diameter of 1½ cm.
  8. Press the roll flat using a fork to give the biscuit a pattern.
  9. Cut each roll into a length of 3-4 cm.
  10. Place the buscuits on the baking trays with a good distance between each biscuits.
  11. Bake the Bastogne biscuits at 180'C for 10-12 minutes.
  12. Cool down the Bastogne, before they are placed in an airtight container.

December 14, 2017

Christmas Calendar 2017 - Kløben buns with pickled ginger

Since I was a little girl I have been loving to eat buns with a combinations of raisins, orange peel and sucat. I have made a few modification to this recipe on kløben buns in form of addition of vanilla sugar and finely chopped pickled ginger.

I have also changed the raising method from cold and long time raising to warn and shorter raising time.

Kløben buns with pickled ginger:
  • 200 g milk
  • 10 g (fresh) yeast
  • 3 eggs
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon vanilla sugar
  • 500 g wheat flour
  • 50 g orange peel
  • 50 g sucat
  • 75 g raisins
  • 50 g pickled ginger - finely chopped
  • 75 g butter
  • Eggwash
  1. Dissolve the yeast in the milk. Add egg, salt and sugar as well into the milk.
  2. Add the flour.
  3. Knead the dough together for 10 minutes.
  4. Let the dough rest warm for 4 hours.
  5. Cut the butter into small pieces.
  6. Knead the butter, orange peel, sucat and raisins into the dough.
  7. Divide the dough into 12 buns.
  8. Let the bun raise for 30 minutes.
  9. Heat the oven to 200'C (conventional oven)
  10. Coat the buns with egg (1 egg whipped together)
  11. Bake the buns at 200'C for 15 minutes.
  12. Serve the buns together with some butter !!!

December 13, 2017

Christmas Calendar 2017 - Lucia buns

Today it is Lucia day, which is a huge day in Sweden, where they will enjoy "lussekatte" together wiht the all the singing. In Denmark we have the same tradition with singing people in white dresses walking around with burning candles in their hands and the "Lucia bride" person in front of the group will have burning candle on top of her head !!! But we do not eat these buns full of saffron and butter.

I have locatede this recipe on a Swedish blog Lucia buns / lussekatter called Anne´s Food. The buns taste fantastic with this combination of butter and saffron.

Lucia Buns: 
  • 40 g yeast
  • 200 g milk, full-fat with 3.5% fat
  • 50 g full-fat whipping cream, 38% fat
  • 100 g butter
  • 0,5-0.75 g saffron 
  • 100 g sugar
  • ½ teaspoon salt
  • ½ egg, beaten
  • 500 g wheat flour
  • ½ egg, beaten
  • raisins
  1. Crumble the yeast in a mixing bowl.
  2. Meanwhile melt the butter in a cooking pot, when add the milk and cream to the melted butter. Heat up to 37'C and not higher, as higher temperature will kill the yeast.
  3. Add the butter-milk-cream mass into the mixing bowl, stir until you have dissolved the yeast.
  4. Place the saffron together 1 teaspoon sugar in a mortar and mix it well. Add it into the liquid in the mixing bowl. 
  5. Add sugar, salt, the beaten egg and the flour into the mixing bowl. Work into a silky dough, the dough is very, very sticky and moist in the beginning, but it only takes a little kneading to change the texture of it. I always knead on time, 10 minutes, so I am sure, that the dough it needed enough.
  6. Let the dough rest/raise warm for 45 minutes.
  7. Heat up the (conventional) oven to 200'C.
  8. Divide the dough into 10 equal portions, I always a kitchen scale for this purpose in order to ensure equal baking of the buns.
  9. The traditional Swedish shape of Lucia buns apparently is like a S-shape with a raisin placed in the middle of the swirls on each side.
  10. Place the buns a baking tray covered with baking paper.
  11. Let the Lucia buns raise for another 15 minutes.
  12. Bake the buns at 200'C for 15-20 minutes.
  13. Enjoy the Lucia buns together with a nice cup of tea/coffee.

December 12, 2017

Christmas Calendar 2017 - Madeleines/mini muffins with almonds

Another recipe on madeleines with almonds, which I have located in the weekly magazine "Søndag". I have made no modifications to this recipe.

If you like I have Madeleine forms, when I could suggest you to try out these Madeleines with lime and rosemary or Madeleine with ginger, lemon and vanilla.

Madeleines/mini muffins with almonds:

  • 120 g butter
  • 1 tablespoon honey
  • 3 eggs
  • 200 g sugar
  • 1 organic lemon - only the zest
  • 125 g almond flour
  • 250 g wheat (cake) flour
  • ½ teaspoon cardamon
  • ½ teaspoon salt
  • 100 g milk
  1. Heat up the oven to 210'C.
  2. Melt the butter and honey together in a small cooking pot.
  3. Whip the egg and sugar together in a mixing bowl using an electrical whipper.
  4. Pour in the melted butter and whip until homogeneous.
  5. Add in the flour, almond flour, lemon zest, cardamon and baking powder, whip gentle until homogeneous.
  6. Pour in the milk, and whip gentle.
  7. Pour the dough into either madeleine form or small muffin forms.
  8. Bake the madeleines at 210'C for 10-12 minutes.
  9. Cool down the cakes, before they are stored in airtight containers.

December 11, 2017

Christmas Calendar 2017 - Cookies with pickled ginger

I have found this recipe on Christmas cookies with pickled ginger in the weekly magazine "Søndag". I made a few modification, as I did not have all the required ingredients in my kitchen. The taste of these cookies is just great.

Christmas cookies with pickled ginger: - 20 cookies

  • 75 g  milk chocolate - roughly chopped
  • 50 g pickled ginger - finely chopped
  • 170 g butter
  • 220 g brown sugar
  • 3/4 dl dark syrup
  • 1 egg
  • 275 g (cake) wheat flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 cloves - mined in a molter
  1. Heat up the oven to 180'C fan oven.
  2. Whip the butter together with the brown sugar, dark syrup and egg.
  3. Add in the wheat flour, baking soda, cinnamon and cloves, and whip until homogeneous.
  4. Stir in the chopped chocolate and ginger
  5. Use two teaspoon to place dough in a size of walnuts on baking tray covered to the baking parchment with a distance of 5-6 cm.
  6. Bake the cookied at 180'C for 12 minutes. After 6 minutes shift around with the baking tray to obtain an even baking.
  7. Cool down the cookies, before they are placed in an airtight container.

December 10, 2017

Christmas Fair 2017 at Trapholt

The annual Christmas Fair at Trapholt has become a real most/have-do-thing for me, as the level of the different art booths is at a very high quality level. You can find "old" well known crafts people from previous years as well as new crafts designers.

Vases by Rikke Elgaard

Glass vases for flower onions

A good tip is to arrive from the very beginning in the morning, or perhaps even 10-15 minutes, before the museum and fair begins, so you are able to get a parking spots more or less next door to the museum. Besides from getting a good parking spot, you can also get a good look around the various arts and craft booths, before the fair area becomes over-crowed.

Aoife Soden Glass                                                                                                  Loise Maagaard

The entrance is now ½ entrance free to the museum (it used to be free entrance), but for 55 DKK you get access to both the fair as well as the museum.

So what could I "not live without" ?

Candle light holder by Louise Maagaard

Small vases by Jytte Lysgaard - Højer Keramik

Green glass decoration by Aoife Soden Glass

Green vase by Louise Maagaard

Christmas Calendar 2017 - Seared duck breast with persimmon fruit

During my latest course at Denman College with focus on Christmas Afternoons Teas we were making sandwiches with various fillings. One of these fillings were Seared Duck breast with plums on white bread. This gave me the inspiration to serve these duck breasts as a main course for a Sunday dinner for my mother. I could not locate plums, so instead of I used persimmon and as the "bulk vegetable" potatoes.

Seared duck breat with persimmon fruit: - 2 servings

  • 2 duck breasts
  • 30 ml soy sauce
  • 100 ml port wine
  • 1 shallot, thinly - sliced
  • 15 g fresh ginger - finely minced
  • 1 1/4 teaspoon ground cumin
  • 1 persimmon - cut into medium pieces
  • salt and pepper
  • 15 g butter
  • potatoes - to be served boiled
  1. Add the soy sauce, port wine, shallot, ginger and ground cumin into a small bowl.
  2. Trim the duck breasts for excess skin and fat along the edges. Cut the surface of the skin making diagonal cuts just through the skin.
  3. Place the duck breasts skin side up in the marinade. Marinade the duck breast for 60 minutes turning them once or twice during the process.
  4. Season the persimmon with salt and pepper.
  5. Place the duck breasts on a cold frying pan on medium heat with the skin surface down to the pan.
  6. Let the duck breasts cook in the melting fat from the breasts. It is important, that the surface does not burn (when reduce the heat of the frying pan). Cook the duck, until the skin skin side is dark and crispy, approx 12 minutes. Turn the duck around and let is flesh side cook another 5 minutes.
  7. Meanwhile, heat the butter the in small cooking pot, add the persimmon fruit pieces, when the butter is fizzing. Stir them occasionally for around 5 minutes.
  8. Pour the marinade from the duck breasts on top of the persimmon, and let the marinade reduce until half. 
  9. Continue to heat the persimmon until, it is tender.
  10. Serve the duck breast with persimmon fruit and boiled potatoes.

December 09, 2017

Christmas Calendar 2017 - Pepper nut scones

When I was baking these pepper nuts and smelling to the wonderful flavour of the many different spices, I decided to twist this recipe on orange and cranberry scones replacing the orange and cranberry with a pepper nut spice mix.

When baking these scones the kitchen became full of amazing Christmas smells :-)

Orange & Cranberry Scones: 20-12 scones
  • 350 g wheat flour
  • 85 g sugar - diced into small pieces
  • 85 g butter
  • 1 organic lemon - only the zest
  • 1½ tablespoon pepper nut spice mixture
  • 175 g plain yogurt - yogurt without addition of neither sugar or fruit
  • egg wash
  • 1-2 tablespoon brown sugar
  1. Heat the oven to 200'C.
  2. Cover a baking tray with baking parchment. 
  3. Mix the flour, lemon zest, pepper nut spice mixture and sugar together in a mixing bowl.
  4. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  5. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
  6. Roll out the scone dough in a thickness of 2 cm.
  7. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
  8. Turn the scone up side down, when it is placed on the baking tray.
  9. Let the scones raise for 15-30 minutes prior to baking.
  10. Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking). Sprinkle with demerara sugar.
  11. Bake the scones at 200'C for 15 minutes, until golden.
  12. Cold down prior to serving.

December 08, 2017

Christmas Calendar 2017 - Small Christmas tableaus

It takes no time to locate my various items for Christmas decoration, but it takes some time to find the right place for the individual items, so it be at this "usual" place or should it be placed differently this year ? All those small questions, and when you move it around around again and when back to the original positions.


December 07, 2017

Christmas Calendar 2017 - Marinaded herrings with cranberries and red onions

I have found this recipe on marinaded herrings with cranberry and red onion last Christmas in the weekly magazine "Alt for Damerne". However, it is first now, that I have had the time to actually made these herrings.

Marinaded herrings in all different types of flavourings is MUST on the Danish Christmas lunch table for a lot of people me included. However, believe it or not, some Danes do not likes herrings, they really dislike herrings!!! When describing marinaded herrings to foreigners, I refers to marinaded herrings as Danish sushi :-)

Marinaded herrings with cranberries and red onions: - 3 glasses

  • 5 dl plain vinegar
  • 480 g sugar
  • 4 red onions - peeled and diced into 8 boats
  • 10 cloves
  • 1 star anise
  • 100 g fresh cranberries
  • 500 g marinaded herrings drained from their marinade
  1. Start by adding boiling water to the storage glasses.
  2. Drain the herrings from it original marinade. Divide the herring pieces between the 3 glasses.
  3. Pour vinegar and sugar into a medium size cooking pot. Bring the liquid to the boil, so the sugar is dissolved.
  4. When boiling slightly, add the red onion boats, star anise and cloves to the liquid. Let is boil gentle for 4 minutes.
  5. Afterwards add the cranberries to the marinade. Remove the marinade from the heat, and let it cool down.
  6. Add the red onions, cranberries equal between the storage glasses. Pour the marinade liquid up top of the herrings.
  7. Close the glasses.
  8. Store the herrings cold in the refrigerator for minimum 1-2 days.
  9. Enjoy these herrings for your Christmas lunch :-)

December 06, 2017

Christmas Calender 2017 - Stollen

Stollen is one of my favourite Christmas cakes, which I like to bake during Christmas time, and I have been sharing various Stollen recipes with you during previous Christmas Calendars: German Christmas cake -StollenChriststollenStollen with marzipan and cranberries & Stollen with fromage frais.

This recipe is from the Christmas Afternoon Tea Course.

Stollen: - 4 pieces

  • Dough:
  • 500 g strong wheat flour
  • 10 g fresh yeast
  • 25 g sugar
  • 250 ml milk
  • 100 g butter - melted and cooled
  • 2 large eggs (110 g egg)
  • Filling:
  • 90 g sultanas
  • 50 g glacé cheeries
  • 100 mixed peels - roughly chopped
  • 40 g roasted almond flakes
  • 2 tablespoons rum
  • ½ teaspoon ground cinnamon
  • 125 g marzipan - cut into small pieces
  • Creme d´amande:
  • 75 g butter - at room temperature
  • 75 g sugar
  • 75 ground almonds
  • 20 g wheat flour
  • 1 medium egg - beaten
  • 4 tablespoon dark rum or brandy
  • Glaze:
  • 50 g butter
  • 1 tablespoon rum
  • icing sugar for dusting
  1. Add the wheat flour in a mixing bowl and crumble the fresh yeast into the dough. Afterwards add in the sugar.
  2. Add in the liquid part in form of milk, melted butter and eggs, using a spoon to combine.
  3. When the dough comes together, knead the dough together by hand for 10 minutes.
  4. Put the dough back into the mixng bowl, and let the dough rest at room temperature for 1-1½ hour.
  5. Put all the filling ingredients together in another mixing bowl except the marzipan.
  6. Flatten the dough with your fingers into a rough square shape. Pour the filling on top of the dough. 
  7. Fold the dough in thirds, make a square turn, flatten the dough, before folding in thirds again. Place the dough into the mixing bowl for ½ hour raising.
  8. Meanwhile make the creme d´amande by beating the soft butter in a mixing bowl. Gradually add in the lest ingredients little by little to make a good emulsion.
  9. Cool down the creme d´amande in the refrigerator for 15 minutes.
  10. Cut the dough into 4 equal pieces, place each piece smooth-side down on the counter top. Flatten the dough into rectangles (20 x 15 cm). Place 3 teaspoons creme d´amande on top of the dough, psreading it leaving a 2 cm border. Scatter the marzipan pieces on top.
  11. Fold one side of the dough over the creme d´amande filling, then fold the other dough over, so the dough is overlapping. Press down all around the edges to seal in the filling. Roll the dough into baguette shapes.
  12. Place the dough on the baking tray covered with baking parcement. Let the dough raise for a final 2-2½ hours.
  13. Heat up the oven to 170-175'C (fan oven), bake the stollen for 20-25 minutes until light golden.
  14. Meanwhile make the glazing of melted butter and rum.
  15. Take the stolle out of the oven, brush them with the melted butter-rum mixture.
  16. Cool down the stollen. Dust the stollen with icing sugar prior to serving it.

December 05, 2017

Christmas Calendar 2017 - "Pepper nuts" a la Urtekram

I have been filling the first Christmas baking of 2017 into my Christmas cookie tin collection. I have started of with "pepper nuts", which is a classic/traditional Christmas cookie here in Denmark. Previously I have baking Giant pepper cookies and Liquorice pepper cookies as versions of pepper nuts/cookies.

I found a metallic tin containing the spice mixture for pepper nuts in my local supermarket, so I decided to test out it´s recipe.

Later I have been using this pepper nut spice mixture for the creation of these pepper nut scones.

"Pepper nuts" a la Urtekram:
  • 150 g sugar
  • 150 g butter - diced into smaller pieces
  • 300 g wheat (cake) flour
  • 2 tablespoon Peberbød spicemixture from Urtekram
  • 1 egg
  • 2 tablespoons water
  1. Heat up the fan oven to 200'C.
  2. Add sugar, flour and spice mixture into a large mixing bowl.
  3. Add in the diced butter pieces. Rub the butter pieces into flour-sugar mixture using only your fingers (not the palms of your hand), until the mix resembles breadcrumbs.
  4. Add in the egg and water. Knead the dough until it is homogeneous.
  5. Divided the dough into smaller portion.
  6. Roll each portion into a size of 3 cm in diameter.
  7. Cut each roll into 1-2 cm length. Roll each piece into a round ball.
  8. Cover the baking trays with baking parchment. 
  9. Bake the pepper nuts at 200'C for approx. 12-15 minutes. After 6 minutes baking shift the position of the baking tray in the oven.
  10. Cool down the pepper nuts.
  11. Place the pepper nuts in an airtight container.

December 04, 2017

Christmas Calendar 2017 - Orange & Cranberry Scones

Afternoon tea without scones is like Christmas without gifts and presents (even though some would say, that Christmas without presents is possible).

I have never before tried to actually to keep kneading my scone dough, so this is an usual procedure for me, when trying out this recipe at the Christmas Afternoon Tea Course.

I will be using this scone recipe later on here in December for some other flavour combinations such a these pepper nut scones.

Orange & Cranberry Scones: 10-12 scones

  • 350 g wheat flour
  • 1 teaspoon baking powder
  • 85 g sugar - diced into small pieces
  • 85 g butter
  • 1 organic orange - only the zest
  • 30 dried cranberries - either whole or chopped
  • 175 g plain yogurt - yogurt without addition of neither sugar or fruit
  • egg wash
  • 1-2 tablespoon demerara sugar
  1. Heat the oven to 200'C.
  2. Cover a baking tray with baking parchment. 
  3. Mix the cranberries and orange zest together in a small mixing bowl together with 1 teaspoon flour to separate the zest from each other.
  4. Mix the flour, baking powder and sugar together in a mixing bowl.
  5. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  6. Add in the cranberries and orange zest.
  7. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
  8. Roll out the scone dough in a thickness of 2 cm.
  9. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
  10. Turn the scone up side down, when it is placed on the baking tray.
  11. Let the scones raise for 15-30 minutes prior to baking.
  12. Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking). Sprinkle with demerara sugar.
  13. Bake the scones at 200'C for 15 minutes, until golden.
  14. Cold down prior to serving.

December 03, 2017

Christmas Calendar 2017 - Suggestions for Advent decorations

Today (3rd December) it is the first Sunday in Advent, which means Christmas Eve will as well be the fourth Sunday in Advent !!!

It also means, that today we should light the very first light of the four Advent´s candles. My family has the tradition to light one candle on the first Sunday in Advent, two candles on the second Sunday in Advent, three candles on the third Sunday in Advent and finally all four candles on the fourth and last Sunday in Advent.

Below you can see some of the Advent decoration I have been having during the last couple of years.

December 02, 2017

Christmas Calendar 2017 - Christmas aquavita

During the years I have trying out different many different recipes on Christmas aquavita (Christmas aquavita with spices & Christmas aquavita a la Mette Blomsterberg), but my preferred recipe is this one Christmas aquavit, which for me has the simple and the best taste. I have the recipe from my Godmother.

You might as well get started on this aquavita, so it ready for Christmas and the many various Christmas lunches either before or after Christmas Eve.

This Christmas aquavit has a wonderful flavour of orange without being sweet. And it goes very well with the cold and warm dishes served at Christmas.

I find, that the glass with the dried orange peel and the aquavit looks like modern art, perhaps you could call it food art ?

Christmas Aquavit:
  • 1.0 l Brøndums Snaps - crystal clear aquavit with a mild caraway flavour
  • 4 organic oranges
  1. Peel the oranges with potato peeler, avoid to have to much of the white part of the peel.
  2. Dry the peel at 100'C in the oven for 1-1½ hours - the peel most not be burned.
  3. Place the dried peel in 1 l glass
  4. Add the aquavit.
  5. Place the dried peel in 1 l glass
  6. Add the aquavit.
  7. Be patient for 14 days before removing the peel and the aquavit is ready for consumption.


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