February 28, 2017

Inspiration for Pancake Day (White Tuesday)




Today Tuesday is White Tuesday, so the day where you in preparation for the fast will use up all your wheat flour and milk in your kitchen. Milk and flour is some of the main ingredients in pancakes, so therefore White Tuesday is also known as Pancake Day.

Therefore I am sharing some pancake recipes with you for your own celebration of Pancake Day.




February 27, 2017

"Gold ore" brunch for fellow rowers 2017


As a "thank you very much for your time" to my fellow rowers for rowing together with me during the season of 2016, so I yet again managed to cross the magic figure of 1500 km required for a "Gold Ore" (actual I rowed 1531 km in 2016), I invited the rowers, who have spend the most time together with me in the rowing boat, for lunch yesterday.

Actually if you estimate, that you row 6 km per hour - 1531 km equals 255 hours of rowing last season or 10 days and 15 hours spend in a rowing boat in rain, wind or sunshine.


The sweet finishing for the lunch was these Shrovetide buns with caramel sauce.

My fellow rowers brought me a bottle of gin (Old English Gin) and a bottle of sparkling wine with gold particles.

Now I am so ready for the new rowing season, which starts the last Saturday in March :-)


February 26, 2017

Skrovetide bun with caramel sauce


Today it is Shrovetide Sunday (Fastelavnssøndag) here in Denmark. What does it mean ? It means, that we will be eating buns with various types of filling. .

Shrovetide bun are connected with fasting, which starts 49 days before Easter. And when in the fast period you are not supposed to eat meat and wheat flour as well as not drink milk or alcohol. So before the fast started there was big parties, where you would indulge in these foods. Fastelavnssøndag (Shrovetide Sunday) and the following Monday were the last days, where you could eat meat. The following Tuesday was the last day of eating wheat flour, where wheat buns were baked and eaten. This White Tuesday is also known as Pandekagedagen (Pan Cake Day) again relating to the use of wheat flour in pan cakes.

The traditional Danish "fastelavns"/Shrovetide song is like this:


Fastelavn er mit navn                                             Shrovetide is my name
Boller vil jeg have                                                    Buns I would like to have
Hvis jeg ingen boller får                                          If I get no buns
Så laver jeg ballade                                                When I will make trouble

Boller op, boller ned                                               Buns up, buns down
Boller i min mave                                                   Buns in my tummy
Hvis jeg ingen boller får                                         If I get no buns

Så laver jeg ballade                                                When I will make trouble

This I have been baking these Shrovetide buns with caramel sauce using a recipe from the weekly magazine Søndag (issue 50/2016).

Shrovetide bun with caramel sauce: - 12 buns
  • 10 g yeast
  • 200 g full-fat milk
  • 1 teaspoon salt
  • 1 teaspoon cardamon
  • 50 g sugar
  • 2 eggs
  • 500 g wheat flour
  • 100 g soft butter
  • 100-150 g caramel sauce
  • 1 apple
  • egg for glazing
  1. Add milk, yeast, salt, cardamon, egg and sugar into the mixing bowl on the stand alone mixer.
  2. Whip it together.
  3. Afterwards add in the flour and butter in the mixing bowl. Knead the dough together on speed 2 for 5-8 minutes.
  4. Let the dough raise either cold night over or warm for 1½ hour.
  5. Divide the dough into 12 portions.
  6. On the flatten bun dough a teaspoon full of caramel sauce is placed.
  7. Fold the dough together around the filling - fold it close together
  8. Place the bun up-side-down on the baking plate.
  9. Other option is to make a hole in the middle of bun dough, where the caramel sauce is filled into. However, this did not work at all, during the baking the bun raised and the caramel sauce was flowing everywhere !!!
  10. Raise the buns for another 30 minutes.
  11. Slice the apple into thin slices, which boiling water is poured over.
  12. Place one apple slice on top of the closed Shrovetide bun.
  13. Glaze each bun with whipped egg.
  14. Bake the buns at 200'C for 15-20 minutes.
  15. Cold down the buns prior to serving.

February 25, 2017

Inspiration for Shrovetide buns




Tomorrow it is Shrovetide Sunday (Fastelavnssøndag) here in Denmark. What does it mean ? It is the peak day for eating Shrovetide buns, until you can not stand the sight of these very rich and fatty buns for another year.

Shrovetide bun are connected with fasting, which starts 49 days before Easter. And when in the fast period you are not supposed to eat meat and wheat flour as well as not drink milk or alcohol. So before the fast started there was big parties, where you would indulge in these foods. Fastelavnssøndag (Shrovetide Sunday) and the following Monday were the last days, where you could eat meat. The following Tuesday was the last day of eating wheat flour, where wheat buns were baked and eaten. This White Tuesday is also known as Pandekagedagen (Pan Cake Day) again relating to the use of wheat flour in pan cakes.

The traditional Danish "fastelavns"/Shrovetide song is like this:


Fastelavn er mit navn                                             Shrovetide is my name
Boller vil jeg have                                                    Buns I would like to have
Hvis jeg ingen boller får                                          If I get no buns
Så laver jeg ballade                                                When I will make trouble

Boller op, boller ned                                               Buns up, buns down
Boller i min mave                                                   Buns in my tummy
Hvis jeg ingen boller får                                         If I get no buns
Så laver jeg ballade                                                When I will make trouble

If you have no clue, what kind of Shrovetide Bun to bake tomorrow, please look below for further inspiration.


February 19, 2017

Shopping in Finland February 2017


I recently been on a business trip to Helsinki, where I as usual travel up with an almost empty suitcase and return back home with a suitcase full of plenty of shopping of various kinds such as Fazer chocolate, sweet treats like to Germany Christmas cookies (on sale), French cookie and English Rose tea, which all made into my suitcase due to the items being in some wonderful metallic tins.

A ceramic Christmas/Winter fairy light chain was also among my shopping, which I found at Madeby Helsinki selling goods of local crafts workers. The ceramic work is created by Mvinkaa,where I already have this green ceramic vase.

Finally I also did some cloth shopping at both Aino and Marimekko. Actually I do most of my cloth shopping, when I am in Finland, as I like the design, the big selection and the lower price (compared to Denmark).


February 14, 2017

Raspberry kiss for Valentine


A KISS FOR VALENTINE

A small kiss for Valentine with a lovely taste of raspberry. In Denmark the small meringue is a kiss, so this must be the right choice sweet treat for Valentine. I have this recipe for my Valentines kisses Mette Blomsterberg små kys.

Raspberry meringue (kiss): - plenty

  • 50 g egg white
  • 150 g sugar
  • 0,25 dl freeze dried raspberry
  • red food colour

  1. Whip the egg whites airy, but not stiff. Add in the sugar little by little, while whipping. Keep whipping until the mass is stiff and tough.
  2. Stir in the freeze-dried raspberry together with red food colour.
  3. Pour the mass into a pipping bag.
  4. Cover a baking tray with baking paper.
  5. Pip the meringue mass into small cakes.
  6. Bake the meringue cakes at 120-140'C for approx 60 minutes (no fan oven).
  7. Cold down the merigues and store them in airtight container.

February 13, 2017

Eatable Valentine treat for your sweet heart

Tomorrow it is Valentine Day, so perhaps you would like to make something special for your very own Valentine ?

Anyway you can be very, very certain, that I have been creative again, so look around again tomorrow where I will be sharing some more Valentine ideas with you.

I have the following suggestions, if you were my Valentine.


Valentine cream caramel as a little sweet treat



Valentine fudge


Valentine cookies with pomegranate kernels, white chocolate and rose extract.




Valentine Romance Scones baked in heart shaped form and full of butter, white chocolate and the wonderful Amarena Fabbri cherries



LOVE cupcakes full of yet some more amazing Amarena Fabbri cheeries.


My Valentine cocktail is sparkling tasty combination of rose extract, Cointreau, cranberry juice and sparkling wine for you celebrate your love with.


And as final suggestion thisValentine sparkling cocktail being sparkling wine with rose extract.

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