November 18, 2018

Quince jam


One of my work colleagues has a neighbor, which has a quince bush in their garden, so my colleague has asked, if she could get some quinces for my jam making. As starting point I have used this recipe on apple jam with vanilla to make this jam from quinces.

The flavour of the quinces is richly perfumed. It is a quiet time consuming exercise to make quince jam, It took me me a little more than 1 hour to prepare the quinces for the cooking part of the process. Afterwards it took close to 2 hours "just" to cook the quince pieces, so they changes colour from yellow to dark orange-red as well became soft enough to mash & blend them. So you need to have plenty of time, when you make quince jam.

Quince jam: - 8 glasses
  • 1.5 kg quinces - washed, cored, peeled and cut into smaller shapes
  • 700 ml water
  • 4 limes - only the juice
  • 1.5 kg sugar
  1. Add water & lime juice into the cooking pan.
  2. Prepare the quinces by washing them, removing both core and peel and finally cutting the apple into small pieces. Place the quince pieces in the liquid in the cooking pan.
  3. Put the cooking pan on the stove, heat up the content, so the quince pieces are simmering. 
  4. Let the quinces simmer until the pieces are tender enough to be masked and blended. This took 2 hours in this case.
  5. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
  6. Add the sugar into the fruit mass and stir until it is dissolved.
  7. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
  8. Test of set after 5 minutes using the flake test.
  9. When the setting point is reached, remove the pan from the heat and leave it to stand for approx. 3-5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. 
  10. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
  11. Leave the glass upright and disturbed to cool and set.
  12. Store at ambient temperature.

November 16, 2018

Cocktail mixing jug from Spiegelau - kitchen equipment 32


As a member of the Danish supermarket COOP´s locality program you can here in the period October 2018 - February 2019 collect "stamps", which can be used for discount on different glass type and cocktail mixing equipment from Spiegelau.

I have used some "discount stamps" to buy this mixing jug as company for this cocktail set. The price with "discount stamps" is 70 DKK (9.25 €) instead of 260 DKK (34.40 €).

So, now I am ready for some serious cocktail creation. Any thoughts/idea for cocktails to try out ?

November 15, 2018

Apple jelly


I keep experimenting using the various recipes and techniques, which I learned at the Summer preserves course using the different fruits, which I can get access to from gardens of friends and colleagues.

This time I got a bag of different apple types from a colleague as part of my preparation for the annual Christmas calendar. So look by in December to check out, what I need apples for.

As I had apples let from my Christmas experiment, I decided to make apple jelly using this recipe on red & black currant jelly as starting point.

As usual I always remove the core of the apple, as I do not like the bitterness from the apple kernel. Do not worry about removing the natural fruit pectin within the apple getting ride of the apple core. The pectin is not located in the apple core, the pectin is located in fruit part of the apple.

Compared to the recipe on red & black currant I decided to add in lemon juice for two reasons. First reason I use the lemon juice in order to reduce the browning effect of the apple after cutting, And the second reason is, that a higher acidity level (lower pH) will give a faster and stronger gelling inside the jelly.

If you work with smaller portion of jelly, when you should not stir the jelly during the cooking of the jelly mixture as this can give problems with too many air bobbles in the final jelly.

I noticed, that this apple jelly was extreme slow with regards to obtain the gelled texture. It took close to 1½ day for the jelly to gel, and the texture seems quiet soft (= not so firm). This can be due to several issues. Either the used apples were more matured in, so the content of natural active fruit pectin inside the apples were lower, the acidity level was to the high side (further adjustment by adding in more lemon juice or apple vinegar or the ratio between apple juice and sugar should have been 100 g sugar to 100 ml juice (as I used, when making this crab apples jelly).

It is actually quiet nerve racking turning the jelly jars slightly to see, if the gelled texture is where or not. And when thinking about how to "safe" a liquid jelly and get it too gel !!!

Apple jelly: 6-8 glasses per 1 kg apple
  • 1100 g apple - washed and cleaned, the stems and core removed
  • 750 ml water
  • 1½ lemon - only the juice
  • 450 g sugar per 600 ml juice or perhaps 100 g sugar to 100 ml apple juice ?
  1. Add water, and lemon juice into the cooking pan.
  2. Prepare the apples washing them, removing both core and peel and finally cutting the apple into small boat shapes. Place the apple boat in the liquid in the cooking pan.
  3. Bring to the boil. Reduce the heat, and let the apple simmer gently for 10-20 minutes, until the content becomes pulpy in appearance. 
  4. Mash the apple boat into apple mask structure.
  5. Place a jelly bag suspended over a large bowl.
  6. Pour the mashed apple/water into the jelly bag.
  7. Leave until, the bag has stopped dripping. Alternative night over.
  8. Prepared the jelly glasses. I add boiling water to the glasses, while other will heat the glasses in the oven at 120 minutes.
  9. Measure the amount of fruit juice and weight out 450 g sugar per 600 ml juice.
  10. Pour the fruit into large cooking pan and heat up the juice to the boil.
  11. Add in the (pre-heasted) sugar, Stir until the sugar is dissolved.
  12. Bring the jelly mixture to a rolling boil (the jelly mixture has a lot of boiling foam on top).
  13. Let it boil for 4 minute as starting point.
  14. Test for a set after 4 minutes using the flake test (how the jelly is dripping from the cooking spoon). This is tricky, otherwise see, if the temperature is 104'C.
  15. When the the texture is right, remove the cooking pan from the heat. Start right away to remove any scum from the surface of the jelly, using a large metal spoon.
  16. Pour the jelly into glass jars, fill the jar to the top. Again remove any scum from the surface using a tea spoon.
  17. Seal the jar with a lid.
  18. Leave the glass upright and undisturbed to set.
  19. Store at ambient temperature. 

November 13, 2018

Green ceramic vase from Søstrene Grene

 

It has been some time since my last sharing of a photo of a green vase with you, so now it is time again :-)

This time it is a vase, which I found in Søstrene Grene, a chain of shops in Denmark selling a lot of different funny, interesting and sometime useless stuff at low price. The vase costed 40 DKK (5.5 €). So a green vase does not need to cost a fortune to find its way into my home, it basically only need to be green :-)

November 11, 2018

Baked tomato soup


In my last weekly vegetable box from Årstidernes I got, what seamed like tons of tomatoes as well as some red pepper fruits. Where were so many tomatoes, that it would not be possible for me to eat through all these tomatoes within reasonable time. So I could either make a new portion of tomato, garlic & chiili jam or find a recipe on tomato soup using fresh tomatoes.

Here I located such as recipe in form of tomatsuppe a la Femina. I have made a few modifications. As I had no fresh basil, I did not use it. And instead of only using balsamico I used a combination of balsamico and raspberry vinegar. I also decided to add in the two red pepper fruits from the weekly vegetable box, as I already been shopping pepper fruit from the supermarket.
And finally instead of using only cherry tomatoes I used a combination of normal big tomatoes and cherry tomatoes. It is a question of using, what you have available in your kitchen.

UPDATE 13 November:
According to my mother this tomato soup taste much better than the Mou's tomato soup :-) My mother is a regular user of the various frozen soup from Mou.

Baked tomato soup a la Femina: - 4 servings
  • 1000 g fresh tomatoes - washed and divided into medium chuncks
  • 1 onion - finely chopped
  • 2 cloves of garlic - finely chopped
  • 3 tablespoons of olive oil
  • 2 red pepper fruit - washed, de-seeded and medium chopped
  • season with salt & pepper
  • 1½ tablespoon balsamico
  • ½ tablespoon raspberry vinegar
  • 3 dl vegetable stock
  • 70 g tomato concentrate
  1. Add the tomato chuncks, pepper fruit pieces, onion and garlic into the large oven-stable traying.
  2. Drizzle over the oilve oil and season with salt & pepper. Stir everything together.
  3. Baked the tamato mix in oven at 200'C (fan oven).
  4. Bake for 20 minutes.
  5. Add in the balsamico and raspberry vinegar, stir everything around.
  6. Bake for another 10 minutes at 200'C.
  7. Meanwhile pour the vegetable stock and tomato concentrate into a cooking pan.
  8. After 30 minutes baking in the oven, fill the tomato mix into the cooking pan.
  9. Blend everything together.
  10. Bring the soup to the boil.
  11. The soup can be served with boiled pasta, boiled rice, fried bacon and/or bread.
  12. Enjoy :-)

November 10, 2018

Mortens aften - suggestion for food to enjoy


Today it is Mortens aften, which typical is celebrated in Denmark by eating fried duck served with plain as well as brown potatoes, pickled red cabbage and brown sauce. For dessert we will typical enjoy the very Danish dessert ris a la mande (rice porridge) served together with warm cherry sauce. The food is more or less the food, which we will eat as well on Christmas Eve, so the evening could be considered as trial run on cooking the food to be served for Christmas.

As inspiration for food to enjoy on this evening I would like to the following recipes with you. Another way to the enjoy the duck part could be this:



And to be served together with duck you could serve this



And for the rice dessert (ris a la mande) the cherry sauce could be this version:

  

November 08, 2018

Cocktail set from Spiegelau - kitchen equipment 31


As a member of the Danish supermarket COOP´s locality program you can here in October 2018 - February 2019 collect "stamps", which can be used for discount on different glass type and cocktail mixing equipment from Spiegelau.

Here I just been using some "discount stamps" to buy with cocktail set, which consist of measuring cup, strainer and stirrer. The price with "discount stamps" is 90 DKK (12 €) instead of 299 DKK (38 €).

So I assume I should making some fancy cocktails in my little kitchen, perhaps include various cocktail ideas for the Christmas Calendar 2018 ?? Any thoughts/idea for cocktails to try out ?

November 06, 2018

Scones with pecan nuts and maple syrup


As a "pick-me-up" comfort for some dark and very misty November days I decided to bake some scones with pecan nuts and maple syrup using this recipe on scones with maple syrup and walnuts as starting point. I decided to use pecan nuts as I have plenty of those nuts from a recent trip to US, however you can easily replace pecan nuts with either walnuts or hazel nuts in my opinion.

After the cutting of the scones, I let the scones raise for 15-20 minutes, before glazing them with egg wash. It is important only to glaze the top of the scones, so they can continue to raise during the baking step. The raising before the baking could also be 30-40 minutes, it depends on the amount you have available in your kitchen.

The salty taste is a little to high for me, so I would recommend to lower the salt addition from 1 teaspoon to ½ teaspoon.

Scones with maple syrup and walnuts: - 12-16 scones
  • 450 g (cake) flour
  • 50 g sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 175 g cold butter - diced
  • 150 g milk
  • 100 g maple syrup
  • 70 g pecan nuts - medium chopped
  • optional egg wash for glazing
  1. Mix flour, sugar, baking powder and salt vanilla sugar together in a mixing bowl,
  2. Grind the butter pieces into the flour mix.
  3. Mix milk and maple syrup together.
  4. Add the liquid phase and walnuts without kneading the mass into a homogeneous dough
  5. Place the dough on a piece of baking paper.
  6. Flatten the dough by hand into a height of 3 cm.
  7. Cut out 12-16 scones, I use a glass for this purpose.
  8. Place the scones on a baking tray covered with baking paper.
  9. Let the scone raise for 15-40 minutes before baking.
  10. Heat up the oven to 190'C
  11. Glaze the top of the scones with egg wash using a brush.
  12. Bake the scones at 190 (conventional) in the middle of the oven for 20-25 minutes, until they have a brownish colour
  13. Cool down the scones before serving them with clotted cream & jam or lemon curd.

November 04, 2018

The Potato Soup with twist of parsnips


I have been twisting this recipe on The Potato Soup by adding in some parsnips, as I had some left over of parsnips after making this pumpkin soup with parsnips and potato. I also decided to boost the serving by adding in some fried bacon.

This soup is another simple soup to make. The original potato soup has been one of my favourite recipe for close to 40 years !!!

Ingredients for 2 l: - 5-6 servings
  • 5o0 g potato - peeled and rough chopped
  • 2 onions - peeled an roughly chopped
  • 2 clove of garlic - peeled and srughy chopped
  • Vegetable stock extract for 2 l 
  • 1.75 l water
  • 2½ dl full-fat cream (38% fat)
  • salt & pepper
  • Bacon - optional
  1. Peel the potatoes, parsnips, onion and garlic. Cut those into smaller pieces.
  2. Meanwhile roughly chopped the bacon and fry it.
  3. Boil the vegetables in 1 l water with the broth extract, until the potato and parsnips are soft (15-20 minutes)
  4. Blend everything to a homogeneous mass without vegetable lumps
  5. Add the rest of the water (7½ dl) and the cream (2½  dl). Cook up to the boiling point
  6. Season with salt and pepper
  7. Serve with bread and roasted bacon

Apple jam with vanilla


As my colleagues have been busy buying all jars with apple & ginger jam, I decided to make a new portion of apple jam, as I still have plenty of apples on my apple tree. This time I decided to exchange the ginger with vanilla, but other I made no changes to the amount of apples, lemons and sugar.

In order to get a little more freshness to the flavour profile, I added in a tiny amount of apple vinegar.

As usual I added the water, lemon juice and lemon zest into the cooking pan first, so this liquid mixture hopefully could reduce the browning of the apple boats, as I right after the apple cutting would place the apple boats into this acidic liquid.

When I started to remove the scum from the surface of the jam, I became a little uncertain, if I at the same time was removing all the vanilla corns together with the scum. However, later I could see, that the jam jars still had plenty of vanilla corn inside the jam.

Apple jam with vanilla: - 8 glasses
  • 1.4 kg apples - washed, cored, peeled and cut into smaller boat shapes
  • 600 ml water
  • 2 organic lemons - zest and the juice
  • 1 vanilla pod
  • 1 teaspoon of apple vinegar - optional for flavour adjustment
  • 1.4 kg sugar
  1. Add water, lemon juice and zest into the cooking pan.
  2. Prepare the apples washing them, removing both core and peel and finally cutting the apple into small boat shapes. Place the apple boat in the liquid in the cooking pan.
  3. Open up the vanilla pod, remove the corn from the vanilla pod. Add both vanilla pod and vanilla corn into the apple mass in the cooking pot.
  4. Put the cooking pan on the stove, heat up the content, so the apples are simmering. 
  5. Let the apple simmer until the apple boat are tender and starts to cook out.
  6. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
  7. Remove the vanilla pod from the apple mass.
  8. Add the sugar into the fruit mass and stir until it is dissolved.
  9. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
  10. Test of set after 5 minutes using the flake test.
  11. When the setting point is reached, remove the pan from the heat and leave it to stand for approx.  5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
  12. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
  13. Leave the glass upright and disturbed to cool and set.
  14. Store at ambient temperature.

November 02, 2018

Pink closure to October month



PINK CLOSURE TO OCTOBER MONTH

Here in August, September & October month I have been selling the extra jam jars from the many different types of jams & vinegar, which I have been creating in my little kitchen to both work colleagues and friends. Hopefully the buyers are and have been enjoying:
As a starting asking price I have suggested 15 DKK (=2 €)/glass or bottle. This sale has in total generated 420 DKK, which has just been donated to araceagainstbreastcancer.dk. As I still have different jam jars left, I keep selling them to friends and colleagues, and here in November & December the sale will be donated to Julemærkefonden.

November 01, 2018

Pumpkin soup with parsnips and potato a la Føtex


As my way of  celebrating Halloween I was serving pumpkin soup yesterday evening using the recipe on Føtex græskarsuppe.

I made no changes to the recipe. It is a good recipe, however the use of the roasted pumpkin seeds did not bring anything special to me. It was actually pretty distracting to chewing these pumpkin seeds, so after a few seeds I got ride of the remaining pumpkin seeds !!!

I am wondering, if exchanging the coconut cream with mascarpone would bring some more body to the soup. Also the spice level is very moderate, so it is not harming anyone.

Pumpkin soup with parsnips and potato a la Føtex: - 3-4 servings

  • 3-4 tablespoon olive oil
  • 1 Hokaido pumpkin - 700-800 g - deseeded, peeled and roughly chopped
  • 1 onion - roughly chopped
  • 2 cloves of garlic - roughly chopped
  • 200 g parsnips - peeled and roughly chopped
  • 150 g potato - peeled and roughly chopped
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon curry
  • 2 teaspoon curry paste
  • ½ l vegetable stock
  • 400 g canned coconut cream
  • 200 g rye bread - roughly chopped
  • 1-2 tablespoon olive oil
  • ½ teaspoon salt
  • Pumpkin seeds and fried bacon pieces as optional topping
  1. Fry the onion and garlic in the olive oil in a cooking pot for 2 minutes.
  2. Add in the parsnips and potato, and fry for another 3-4 minutes.
  3. Add in the various spices and them fry for 1-2 minutes.
  4. Add in the pumpkin, vegetable stock and coconut cream, and let the soup simmer gently for 20 minutes.
  5. Meanwhile mix the rye bread crumbs, olive oil and salt together.
  6. Roast the rye bread crumbs in the oven (fan) at 175'C for 15-20 minutes.
  7. Roast the pumpkin seeds on a dry pan for 5 minutes.
  8. Blend the soup together.
  9. Serve the soup with toppings in form of roasted rye bread crumbs, pumpkin seeds and bacon.

October 31, 2018

Happy Halloween without tricky & treat

 

Happy Halloween

I am not celebrating Halloween by dressing out as a scary monster or handing out candy to children knocking on my front door demanding "tricky or treat".

For me a "celebration" of Halloween is more linked to decorating the outdoors with pumpkins, which you can light up either by candle light or electrical lights as a way of bringing light into a very dark time of the year here end of October and all of November. It is a very dark of the year as the month of December involves much more decoration of both inside and outside with plenty of lights.

And as pumpkins have become more and more in season here in Denmark, you will find more and more recipes on either soup or cakes having pumpkin as the main ingredients.

As inspiration you could look into these recipes:

And tomorrow I will share the recipe on pumpkin soup with parsnips and potato, which I have enjoyed for Halloween evening of 2018.


October 28, 2018

Bacon risotto


I am huge fan of making risotto. It is not a difficult dish to make, it "only" requires, that you have approx. 30 minutes, where you have to be present in the kitchen, as you have add in the liquid stock little by little.

I have found this recipe on bacon risotto in a the free magazine called " Kulør, issue October 2018". Instead of frying the onion and risotto rice in oil, I used butter. And I as I could not find dried boletus in my supermarket, I used a selection of dried forest fungo as alternative.

I did also change the way of adding in the vegetable stock from all the stock in one go to addition of the vegetable stock little by little compared to the original recipe.

Bacon risotto: - 2-3 servings
  • 140 - 150 bacon squares
  • 10-15 g butter
  • 1 onion- finely chopped
  • 1 clove of garlic - finely chopped
  • 2 dl risotto rice
  • 1 handfull of dried forest fungi - medium chopped
  • 1 dl white wine
  • 7 dl vegetable stock
  • 3 tablespoon butter
  • 50-75 g parmesan - grated
  • chives
  1. Start by frying the bacon squares on a frying pan, this takes approx 15 minutes.
  2. Melt the butter in the cooking pan.
  3. Fry the onion and garlic in the butter.
  4. Add in the risotto rice, and let them fry for 1-2 minutes.
  5. Add in the white wine. Let the rice absorb the white wine.
  6. Add in the chopped dried fungi.
  7. As starting point add in 2 dl vegetable stock.
  8. Afterwards add in the vegetable stock little by little, let the rice absorb the liquid, before the next portion is added.
  9. Stir regular during this part of the cooking process.
  10. After the addition of all the vegetable stock, add in the butter and most of the Parmesan cheese. Stir until the butter and cheese are melted into the risotto.
  11. Pour the risotto into individual serving dishes.
  12. Decorate with fried bacon, slices of Parmesan cheese and chives.
  13. Enjoy with a good glass of white wine.

October 26, 2018

Tea cup set turned in a serving item


As a supplement for my collection of China to be used for serving of afternoon tea (China tea cupsWhite Element serving dishes & Blå Blomst tea cups), I have been upcycling a set of Blå Blomst China tea cup and cake dish into a serving  item.

I found the China tea set in a local second hand shop, afterwards I went to the local cafe & decoration shop Cafebutikken Vejle, where I have, that old China cups and plates have been turned to such serving items.

My mother could not believe her own hears, when I told what I had done !!! Destroying China ike this by drilling holes into it !!!! Vandalism !!!!

It costed me 129 DKK to have the Cafebutikken Vejle drilling holes and assembled into such a serving item + the price for the actually China. And it can happen, that the China breaks during the drilling process.

All in all I am very happy about the outcome. And my mother has forgiven me for my "vandalism against Royal Copenhagen China", when she saw the result.

I have a similar item in the planning process for serving sweet treats in connection the upcoming Christmas.

October 21, 2018

Pea soup with bacon bites


Autumn time is many ways time for making and enjoying various home-made soups.

I have found this recipe on pea soup with bacon in the recipe collection of COOP. I have made a few adjustments. I did not have any lemon, so the lemon zest was not added into the soup. I also decided to fry the radish and nut in the fat of the bacon after the frying of the bacon. Instead of hazel nuts I used cashew nuts instead of, as I could not find the hazel nuts anywhere in my kitchen. And finally I increase the amount of vegetable stock from 1 dl to 2½ dl.

The original recipe states, that it can serve 4 persons, which I find a little hard to believe, at my mother and I almost empty the cooking pot with the soup !!! So in my opinion the recipe only serves 2 persons, if it is served as main course. If served as appetizer, when it can served 4 persons or more.

I found the soup to be a little to sweet in taste, which could be due to the lack of the lemon zest. Perhaps addition of ½-1 teaspoon apple/white wine vinegar could have reduced the sweetness of the soup as well ?

Another suggestion for soup based on pea could be this pea & courgette, and off cause soup on pumpkin is very most in season right here and now.


Pea soup with bacon bites: - 2 persons
  • 1 tablespoon butter
  • 2 cloves of garlic - roughly chopped
  • 1 onion - roughly chopped
  • 600 g peas - fresh or frozen, I used frozen
  • 2½ dl vegetable stock
  • 2½ dl dairy whipping cream with 38% fat, cream with lower fat content can also be used
  • Salt & pepper for seasoning
Topping:
  • 140-150 g bacon squares
  • 100 g radish - medium-thin sliced
  • 2-3 tablespoon cashew nuts
  1. Fry the chopped garlic and onion in the butter for approx 2 minutes.
  2. Add in the peas and vegetable stock.
  3. Let the soup simmer gentle for 20 minutes.
  4. Meanwhile fry the bacon bites on a frying pan.
  5. When the bacon bites are crispy, remove them from the frying pan.
  6. Fry the radish slices and nuts in the bacon fat for approx 5-6 minutes.
  7. Blend the soup into a homogeneous mass
  8. Pout the dairy cream and bring the soup to the boil.
  9. Season with salt & pepper.
  10. Serve the pea soup with the topping of crispy bacon bites, radish slices and cashew nuts.
  11. Enjoy.

October 18, 2018

Ceramic vase by Jørgen Mogensen


During my recent shopping exhibition in the Limfjord area I stumbled over the retro/antique shop KrejlerbiXen in Nykøbing Mors. As I had already brought a local gin and plenty of dresses, I decided to have a look inside this shop as well.

Here I located some tea cups made by Royal Copenhagen in a old pattern call "Blå Blomst". I also found a "new" ceramic vase in my favourite of green. This vase is made by the ceramist Jørgen Mogensen, which still have a reasonable price level.

October 16, 2018

Meat balls in coconut-curry sauce a la Coop


Meat balls in curry sauce known as "Boller i karry" is a classic Danish food, which also is referred to mormormad (Grand Ma´s food). Meat balls in curry has always been one of my favourite food, which I always pick, when available for example in the canteen at work.

Quiet recently I served these "boller i karry a la Arla" for my mother at our weekly Sunday lunch. This time I located another recipe on boller i karry  from Coop with the use of fresh ginger, soya sauce and coconut cream.

Meat balls in coconut-curry sauce a la Coop: - 4 servings
  • Meat balls:
  • 450 g minced meat of veal and pork
  • 2 tablespoons soy sauce
  • 1 egg
  • 2 tablespoons dark sesame oil
  • 1 onion - finely minced
  • 3 tablespoosn wheat flour
  • 2 cm fresh ginger - peeled and grated finely
  • Curry sauce
  • 35 g butter
  • 1 onion - finely minced
  • 2 teaspoon of curry
  • 3 tablespoons wheat flour
  • 2 dl of the boiling water from the meat balls
  • 2 apples - peeled and medium chopped
  • 3 carrots - peeled and medium chopped
  • 400 g coconut cream
  • salt & pepper for seasoning
  • turmeric - optional
  • rice boiled with 1 teaspoon turmeric in the water for boiling
  • salted roasted peanuts
  • mango chutney 
  1. Start by mixing the minced meat and soy sauce together for 1 minute, which makes the meat texture more stiff in it. 
  2. Afterwards mix in the minced onion, egg, sesame oil, fresh ginger and flour, stir well.
  3. Let the meat mixture rest for ½ hour in the refrigerator.
  4. Bring a cooking pot full of water (with salt) into the boil.
  5. Form the meat mass into smaller meat balls, which when is added into the boiling water. The meat balls are ready, when they pop up to the surface of the boiling water. Boiling time is around 8 minutes. Remove the meat balls from the water. Keep the boiling water for later use in the curry sauce.
  6. Let the butter fry at high temperature in a cooking pan without turning brown.
  7. Add in the minced onion and curry, let it fry for approx. 1-2 minute.
  8. Sprinkle over the wheat flour and let it dissolve into mixture.
  9. Add in 2 dl of the boiling water from the meat balls little by little, as you whip the mixture.
  10. Add in the chopped apples and carrots.
  11. Afterwards add in the coconut cream, let the sauce simmer gentle for 5 minutes.
  12. Season with salt and pepper and adjust if need the colour with tumeric.
  13. Add in the boiled meat balls and heat them up in the curry sauce for approx. 5 minutes
  14. Serve the meat balls in curry together with boiled rice, roasted peanuts and mango chutney.

October 14, 2018

Pecan nuts and baking magazines from US


Back again in my own little kitchen after a busy week in the US attending an internal company conference. We had a busy schedule from 7 AM to 8 PM all days, however some of us still managed to find both a supermarket in form of Whole Food (nick named whole pay check by our American colleagues) and a shopping mall, where we found some great stuff in Macy's, which was having a sale :-)

As the space in my suitcase was limited due to the shopping for cloth and boots in Macy´s, I only had room for some bags of pecan nuts, a small bag of gourmet gummies with champagne flavour and three baking magazines with focus on baking for the Autumn season and cookies.

My plan so fare is to bake a pecan pie and perhaps scones with pecan nuts. The pecan nuts could also be used for Mont Blanc tarts.


October 09, 2018

Tea cups in Blå Blomst


During my recent shopping exhibition in the Limfjord area I stumbled over the retro/antique shop KrejlerbiXen in Nykøbing Mors. As I had already brought a local gin and plenty of dresses, I decided to have a look inside this shop as well.

And here I located some tea cups made by Royal Copenhagen in a old pattern call "Blå Blomst", which is no longer in production. I found this pattern to fit perfect into the style of my other China tea cups in the pattern "Prinsesse" and "Musselmalet Halvblonde", so I went away with 2 tea cups, plates and serving dish for cookies. I also stumbled over a vase in my favorite colour of green, but more this vase at a later time.

So now I can invite 5 guests for a real fine afternoon tea party :-) And my good rowing friends were joking about, that now I could invite all of them around for afternoon tea and they would bring their own individual tea, as we each have our own personal preferences within tea (black, green or herbal), This means, that we on rowing trip bring along these individual teas with us, as we cannot agree about what tea is best !!

October 06, 2018

Making a new portion of tomato-ginger-garlic jam


As I am running out of this tomato & chilli jam I decided to cook a new portion of this specific jam. So fare I have been serving this jam together with cheese such as these small sandwiches with matured Cheddar. I would also think, that this jam would fit perfect as compliment for cold meat slices or as part of a sandwich.

As I got plenty of smaller jars with this tomato & chilli jam, I decided to bring some of them to work, where I will sell the extra jars for 15 DKK (approx 2 €) to my colleagues, which afterwards is donated to charity.

Two weeks ago I on behave of my colleagues donated 205 DKK to araceagainstbreastcancer.dk, as my colleagues have been busy buying (and hopefully eating) both gooseberry jam and blackcurrant jam (classic version).

October 04, 2018

Plum jam without addition of gelling agent


From the garden of my good friends in Horsens I have receive a portion of fresh plums, which I have turned into some jam using my jam recipe book as inspiration with a few modifications.

As I could not figure out, why some of the plum stones should be cracked and added into the cooking pan, I decided not to do to, so people eating the jam would hurt some of their teeth.

The texture of the final jam is a little to the slimy/ropy side, which I have no explanation to, why it is so.

Plum jam: - 4 glasses
  • 700 g plums - washed, de-stoned and cut into half
  • 225 ml water
  • 700 g sugar
  1. Prepare the plum by washing, de-stone and cut into half. Place the plum pieces into the cooking pan and pour the water in as well.
  2. Put the cooking pan on the stove, heat up the content, so the plums are simmering. 
  3. Let the apple simmer until the plums become pulpy in texture, it takes between approx 20-30 minutes.
  4. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
  5. Add the sugar to the plum mass and stir until it is dissolved.
  6. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
  7. Test of set after 5 minutes using the flake test.
  8. When the setting point is reached, remove the pan from the heat and leave it to stand for approx.  5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
  9. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
  10. Leave the glass upright and disturbed to cool and set.
  11. Store at ambient temperature.

September 30, 2018

White Element serving dishes


When you invite people around for afternoon tea serving various scones, cookies and cakes on your Royal Copenhagen china you need some serving plates/dishes, which fit into this context. So in my local Royal Copenhagen outlet I found these two plates in the design of White Elements during the Summer sale, which means a price discount of 35% compared to the products of first class/sorting.

So now I can serve various cakes and cookies, when I use my Royal Copenhagen China tea cups for afternoon tea parties.

September 29, 2018

Apple & ginger jam


Despite the rainless Danish Summer the apple trees in my garden are booming with apples. So as a first step in preserving some of the many apples for later use I decided to make some apple jam from my Ingrid Marie apples using my jam recipe book as inspiration with a few modifications.

In the recipe on apple jam in this recipe book the core of the apple as well as the apple peel in added into a muslin bag, which I can find no explanation why to do so. The natural fruit pectin from the apple is not locate in the apple core, the fruit pectin is located in the entire apple, so I did not see the need to place neither the core nor the peel of the apple in such a muslin bag, so therefore I did not that.

I also decided to add the water, lemon juice, lemon peel and ground ginger into the cooking pan first, so this liquid mixture hopefully could reduce the browning of the apple boats, so I right after the apple cutting could place the apple boats here.

Apple & ginger jam: - 8 glasses
  • 1.4 kg apples - washed, cored, peeled and cut into smaller boat shapes
  • 600 ml water
  • 2 organic lemons - zest and the juice
  • 1 teaspoon ground ginger
  • 125 g crystallised ginger - finely chopped
  • 1.4 kg sugar
  1. Add water, lemon juice and zest and ground into the cooking pan.
  2. Prepare the apples by washing them, removing both core and peel and finally cutting the apple into small boat shapes. Place the apple boat in the liquid in the cooking pan.
  3. Put the cooking pan on the stove, heat up the content, so the apples are simmering. 
  4. Let the apple simmer until the apple boat are tender and starts to cook out.
  5. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
  6. Add the sugar and chopped crystallised ginger into the fruit mass and stir until it is dissolved.
  7. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
  8. Test of set after 5 minutes using the flake test.
  9. When the setting point is reached, remove the pan from the heat and leave it to stand for approx.  5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
  10. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
  11. Leave the glass upright and disturbed to cool and set.
  12. Store at ambient temperature.

September 27, 2018

Red gooseberry and currant jelly


I have been embracing the art of making jelly after my participation in the Summer preserves course using the different fruits, which I can get access to from gardens of friends and colleagues. As I had some left overs of red gooseberries after making red gooseberry jam and a some red currant in surplus as well I decided to make a jelly of red gooseberry and currant using this recipe on jelly from red and black currant as starting point.

And when I have experienced an issue with some defaults in the jelly during my experiment in the kitchen, I have looking into my jam bible of "First preserves marmelades jam chutneys" to find an explanation for the specific default.

After my work with the white currant jelly I learned, that I already needed to check the jelly consistency already after 2 minutes hard boiling, as this white currant was gelling, when I poured it into the glass.

Making this jelly I learned, that if you work with very small portions of jelly, when you should not stir the jelly during the cooking of the jelly mixture as this can give problems with too many air bobbles in the final jelly. In this jelly of red gooseberry and currant I now have one glass full of air bobbles !!

Red gooseberry & currant jelly: 1 glass
  • 250 g red gooseberry - washed and cleaned, the stalks removed
  • 150 g red currant - washed & cleaned, the stalks removed
  • 250 ml water
  • 75 g sugar per 100 ml juice
  1. Place the fruit and water in large cooking pan. Bring to the boil. Reduce the heat, and let the fruit simmer gently for 20 minutes.
  2. Mash the content of the pan, so the fruit breaks.
  3. Place a jelly bag suspended over a large bowl.
  4. Pour the mashed fruit/water into the jelly bag.
  5. Leave until, the bag has stopped dripping. Alternative night over.
  6. Prepared the jelly glasses. I add boiling water to the glasses, while other will heat the glasses in the oven at 120 minutes.
  7. Measure the amount of fruit juice and weight out 75 g sugar per 100 ml juice.
  8. Pour the fruit into large cooking pan and heat up the juice to the boil.
  9. Add in the (pre-heated) sugar, Stir until the sugar is dissolved.
  10. Bring the jelly mixture to a rolling boil (the jelly mixture has a lot of boiling foam on top).
  11. Let it boil for 2 minute as starting point, as I was surprised by very fast gelling as I poured the jelly into the glass.
  12. Test for a set after 2 minutes using the flake test (how the jelly is dripping from the cooking spoon). This is tricky, otherwise set, if the temperature is 104'C.
  13. When the the texture is right, remove the cooking pan from the heat. Start right away to remove any scum from the surface of the jelly, using a large metal spoon.
  14. Pour the jelly into glass jar, fill the jar to the top. Again remove any scum from the surface using a tea spoon.
  15. Seal the jar with a lid.
  16. Leave the glass upright and undisturbed to set.
  17. Store at ambient temperature. 

September 25, 2018

China tea cups


In connection with celebrating my round birthday of 50 years round birthday of 50 years I had to come up with a list of possible birthday gifts !!! In my opinion these suggestions should be something, that I could appreciate in my new decade with pleasure on a regular basis.

As most of you probably already know, if you are regular reader, I really like to host an afternoon tea with a theme of some kind for good friends. And the only thing I have missed in this connection have been some real tea cups in china. Not coffee cups, but the real flat and delicate tea cups. So after a visit to a Royal Copenhagen Flagship store I found, that the series called "Prinsesse" and "Musselmalet Halvblonde" would suit my eye/taste.

Luckily my various birthday guests can along with their arms full of great presents including two sets of Prinsesse and Musselmalet Halvblonde, so now I have invite 3 guests for a real fine afternoon tea party :-)

September 23, 2018

The world´s best cookie - version 2


It is time again for the annual cake regatta at rowing club, where I have the honor of being the host here in 2018, as my cake hindbærsnitter (raspberry cuttings) won the title of 2017 champion baker of Vejle Roklub.

As the host for the annual cake regatta I get to select the theme for this year´s, and here I have selected the theme"cookies" as the challenge.

I will bring version 2 of the World´s best cookie as my contribution for the cake regatta this afternoon.

By adjusting the baking time, when baking cookies, you can get your preferred texture in cookies. The baking time mentioned below will give you a chewy texture, which is my preferred texture in cookies.

The addition of nuts are optional. I decided to use a combination of almonds and walnuts. In the original recipe the added nuts are hazelnuts. So just your preferred nuts in order to make these world´s best cookies into your best cookies :-) An option could be to added pecan nuts.

This time I used a combination of dark milk and white chocolate instead of a combination of dark and white chocolate, as I am not really a fan of dark chocolate, as I do not like the bitterness in dark chocolate. Again add in your preference within chocolate.

Concerning the resting time for the cookies, the minimum time is 1 hour. However, everything between 1 hour and 72 hours are feasible. So in theory you can bake a small amount of the cookies for 3 days in a row allowing you to enjoy freshly baked cookies for 3 days :-)

As the cookies float a lot during baking it is important NOT to place too many cookies on one baking tray, so my recommendation is to place 5 cookies per baking tray, as seen on the photos below.













World´s best cookies version 2: - 18 cookies
  • 240 g (cake) flour
  • 3/4 teaspoon salt
  • 140 g butter
  • 145 brown sugar
  • 115 g sugar
  • 1½ teaspoon vanilla sugar
  • 1 egg
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 100 g dark milk chocolate - chopped into small pieces
  • 50 g white chocolate - chopped into small pieces
  • 50 g walnuts - chopped into small pieces
  • 50 g almonds - chopped into small pieces
  1. Whip sugar, brown sugar and butter together on a mixer.
  2. Add in the egg, and stir well again on the mixer.
  3. Add in the salt, baking powder, baking soda, vanilla sugar and flour and mix everything into a homogeneous mass on the mixer.
  4. Finally stir by hand the chopped chocolate and nuts.
  5. Place the cookie dough in a mixing bowl, which is placed cold in the refrigerator for 1-72 hours.
  6. Heat up the (fan) oven to 175'C.
  7. Divide the cookies dough in small lumps of 50 g each. Roll the lumps into ball shape.
  8. Place the cookie dough on a baking tray covered with the baking paper. There should be good distance between the cookies as the cookies will start to float during the baking.
  9. Bake the cookies at 175'C for 14-18 minutes.
  10. Let the cookies cold down, before they are stored in an airtight container.

September 22, 2018

Meat balls in curry sauce a la Arla


Meat balls in curry sauce known as "Boller i karry" is a classic Danish food, which also is referred to mormormad (Grand Ma´s food). Meat balls in curry has always been one of my favourite food, which I always pick, when available for example in the canteen at work.

As it has been some time since I last made "boller in karry" I decided to make this dish for my weekly Sunday dinner, which I serve for my mother. This time I used a recipe from Arla, where I made a few modification as I had more meat and too little dairy cream of 8% fat substituting the missing dairy cream with full-fat milk.


Boller i karry - meat balls in curry sauce a la Søndag: - 4 servings
  • Meat balls:
  • 450 g minced meat of veal and pork
  • 1 teaspoon salt
  • ½ onion - finely minced
  • 1 egg
  • 1 dl dairy cooking cream 8% fat
  • ½ dl full-fat milk, 3½% fat
  • 9 tablespoon of fine oat flakes
  • pepper
  • 1½ l water
  • 1 teaspoon salt
  • Curry sauce
  • 20 g butter
  • ½-1 onion - finely minced
  • 2 teaspoon of curry
  • 1 little apple - grated
  • 2½ tablespoon wheat flour
  • 1½ dl dairy cooking cream with 8% fat
  • salt & pepper for seasoning
  • turmeric - optional
  • rice
  • red pepper - medium chopped
  • cucumber - medium chopped
  • salted roasted peanuts
  • mango chutney 
  1. Start by mixing the minced meat and salt together for 1 minute, which makes the meat texture more stiff in it. 
  2. Afterwards mix in the minced onion, egg and pepper followed by the dairy cream and full-fat milk.
  3. Add in the fine oat flakes and stir well.
  4. Let the meat mixture rest for ½ hour in the refrigerator.
  5. Bring a cooking pot full of water (with salt) into the boil.
  6. Form the meat mass into smaller meat balls, which when is added into the boiling water. The meat balls are ready, when they pop up to the surface of the boiling water. Boiling time is around 8 minutes. Remove the meat balls from the water. Keep the boiling water for later use in the curry sauce.
  7. Let the butter fry at high temperature in a cooking pan without turning brown.
  8. Add in the minced onion and let it fry for approx. 1 minute.
  9. Reduce the heat and add in the curry and let it fry for another 1 minute.
  10. Add in the grated apple and let it fry for another 1 minute.
  11. Sprinkle over the wheat flour and let it dissolve into mixture.
  12. Add in 4 dl of the boiling water from the meat balls little by little, as you whip the mixture.
  13. Afterwards add in the dairy cooking cream, and let the sauce simmer gentle for 5 minites.
  14. Season with salt and pepper and adjust if need the colour with tumeric.
  15. Add in the boiled meat balls and heat them up in the curry sauce
  16. Serve the meat balls in curry together with boiled rice, chopped red pepper & cucumber, roasted peanuts and mango chutney. 

September 20, 2018

White currant jelly


I keep experimenting using the various recipes and techniques, which I learned at the Summer preserves course using the different fruits, which I can get access to from gardens of friends and colleagues.

At this course we were making a jelly from red and black currant, so I decided to make a version based on white currants, which were in the garden of my good friends in Horsens. I did not make any changes in the recipe, however based on my experience in my own kitchen I would recommend you all ready to look for the setting of the gel after 2 minutes cooking, as my jelly started to gel, when I poured into the glasses.

If you work with smaller portion of jelly, when you should not stir the jelly during the cooking of the jelly mixture as this can give problems with too many air bobbles in the final jelly.

White currant jelly: 3-4 glasses
  • 800 g white currant - washed and cleaned, the stalks removed
  • 345 g black currant - washed & cleaned, the stalks removed
  • 540 ml water
  • 450 g sugar per 600 ml juice
  1. Place the fruit and water in large cooking pan. Bring to the boil. Reduce the heat, and let the fruit simmer gently for 20 minutes.
  2. Mash the content of the pan, so the fruit breaks.
  3. Place a jelly bag suspended over a large bowl.
  4. Pour the mashed fruit/water into the jelly bag.
  5. Leave until, the bag has stopped dripping. Alternative night over.
  6. Prepared the jelly glasses. I add boiling water to the glasses, while other will heat the glasses in the oven at 120 minutes.
  7. Measure the amount of fruit juice and weight out 450 g sugar per 600 ml juice.
  8. Pour the fruit into large cooking pan and heat up the juice to the boil.
  9. Add in the (pre-heasted) sugar, Stir until the sugar is dissolved.
  10. Bring the jelly mixture to a rolling boil (the jelly mixture has a lot of boiling foam on top).
  11. Let it boil for 2 minute as starting point, as I was surprised by very fast gelling as I poured the jelly into the glass.
  12. Test for a set after 2 minutes using the flake test (how the jelly is dripping from the cooking spoon). This is tricky, otherwise set, if the temperature is 104'C.
  13. When the the texture is right, remove the cooking pan from the heat. Start right away to remove any scum from the surface of the jelly, using a large metal spoon.
  14. Pour the jelly into glass jars, fill the jar to the top. Again remove any scum from the surface using a tea spoon.
  15. Seal the jar with a lid.
  16. Leave the glass upright and undisturbed to set.
  17. Store at ambient temperature. 

September 18, 2018

Crab apples jelly


I keep experimenting using the various recipes and techniques, which I learned at the Summer preserves course using the different fruits, which I can get access to from gardens of friends and colleagues.

This time I have got hold of crab apples from the garden of my manager, so here I decided to make a jelly from those.

I decided to cut the entire crab apple into smaller piece as a way of both removing the core of the apple (I dislike the bitterness of apple core) as well as spoiled part of the apple. Do not worry about removing the natural fruit pectin within the apple getting ride of the apple core. The pectin is not located in the apple core, the pectin is located in fruit part of the apple.

I also decided to add in some acidity in form of apple vinegar for two reasons. First reason to get a more fresh taste, which boost the fruit flavour. Second reason a higher acidity level (lower pH) will give a faster and stronger gelling inside the jelly.

If you work with smaller portion of jelly, when you should not stir the jelly during the cooking of the jelly mixture as this can give problems with too many air bobbles in the final jelly.

Any left overs of the crab apples was be used for crab apple aquavit.

Crab apple jelly: 4 glasses per 1 kg crab apple
  • 1 kg crab apple - washed and cleaned, the stems and core removed
  • 800 ml water
  • 100 g sugar per 100 ml juice
  • 1/8 teaspoon apple vinegar per 100 ml juice - optional
  1. Place the fruit piece  and water in large cooking pan. Bring to the boil. Reduce the heat, and let the fruit simmer gently for 10-20 minutes, until the content becomes pulpy in appearance. 
  2. Mash the apple pieces into apple mask structure.
  3. Place a jelly bag suspended over a large bowl.
  4. Pour the mashed apple/water into the jelly bag.
  5. Leave until, the bag has stopped dripping. Alternative night over.
  6. Prepared the jelly glasses. I add boiling water to the glasses, while other will heat the glasses in the oven at 120 minutes.
  7. Measure the amount of fruit juice and weight out 100 g sugar per 100 ml juice.
  8. Optional add in the apple vinegar in form of 1/8 teaspoon per 100 ml juice.
  9. Pour the fruit into large cooking pan and heat up the juice to the boil.
  10. Add in the (pre-heasted) sugar, Stir until the sugar is dissolved.
  11. Bring the jelly mixture to a rolling boil (the jelly mixture has a lot of boiling foam on top).
  12. Let it boil for 2 minute as starting point.
  13. Test for a set after 2 minutes using the flake test (how the jelly is dripping from the cooking spoon). This is tricky, otherwise set, if the temperature is 104'C.
  14. When the the texture is right, remove the cooking pan from the heat. Start right away to remove any scum from the surface of the jelly, using a large metal spoon.
  15. Pour the jelly into glass jars, fill the jar to the top. Again remove any scum from the surface using a tea spoon.
  16. Seal the jar with a lid.
  17. Leave the glass upright and undisturbed to set.
  18. Store at ambient temperature. 

September 15, 2018

CLAY 2018 year ceramic cup


The annual ceramic cup created for the ceramic museum CLAY is here in 2018 created by Agnethe Schimdt Bigum. And yes it has found it was into my collection of ceramic cups.It is available in both green and brown, so I naturally picked the cup in green for me. The price is 180 DDK.

September 11, 2018

Shopping of Thya products


 Last week I was yet another rowing trip together with a small group of rowers. This time we were enjoying the Western part of the big Danish fjord system called Limfjorden. In order to get the count of rowers to fit with the number of seats in the rowing boat, one rower had to spend either ½ or a whole day on land.

Being "the shopper" of the group I spend a couple of hours in both Lemvig and Nykøbing Mors, where I trawled the local shops. Besides from buying various cloths in form of rain cloth, training cloth, three new dresses and a long kimono I also found a shop with various special food items (wine, alcohol, tea, confectionery, cheese and jam).

In this shop I found different boxes of confectionery candy at only 20% of the original price due to end of shelf-life day and some local Thya products in form of apple juice and gin. The Thya gin contains local herbs/berries from the local area f Thy such as juniper, buckthorn, blueberry, pine spruce and angelica root. I am looking to taste both the apple juice as well as the gin.

September 09, 2018

Classic bun with sour cream & milk

 

At the bread baking course we learned to learned to bake these very classic buns. I decided to twist the recipe as I had some sour cream, which was one day too old standing in my refrigerator. I also replace the liquid part in form of water with full-fat milk, as I am as dairy person is NOT afraid of using full-fat dairy products in my kitchen !!

Classic buns with sour cream & buns: - 18-20 buns
  • 650 g wheat flour
  • 50 g sugar
  • 250 g sour cream with 38% fat
  • 50 g fresh yeast
  • 50 g egg - or just use 1 egg
  • 8 g salt
  • 200 g full-fat milk
  1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
  2. Place the bowl on the stand-alone mixer.
  3. Start knead the dough at speed 1 for 8 minutes.
  4. 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.
  5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
  6. Let the entire dough raise for approx 30 minutes under a damp cloth.
  7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 65 g each.
  8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
  9. Let the bun raise for second time for approx 40 minutes under a tea towel.
  10. Heat up the oven to 200'C.
  11. Bake the bun at 200'C for 10-15 minutes.
  12. Cold down the buns, before serving them with a nice cup of tea/coffee.

September 08, 2018

Blackberry vinegar


At the Summer preserves course we learn how to make a fruit vinegar in form of raspberry vinegar. Our tutor also told us, that we could use the same recipe and when make blackberry vinegar, when the blackberry season starts in end Summer/beginning of Autumn.

A good rowing friend picked a portion of blackberries for me in return for sharing the fruit vinegar recipe with her. I think this was a pretty good deal for me :-) I can easily understand why, blackberry is named blackberry as your fingers turn quiet dark purple, when you work in the kitchen with these berries.

This vinegar can be used for salads, and could perhaps also combine well with goat cheese.

If you have been picking a lot of blackberries, you can also use these berries for jams such as blackberry jam with liquoriceblackberry jam with vanilla and lemon and my classic Christmas jam with blackberry. Other suggestions on blackberry vinegar without sugar addition are blackberry vinegar with rosemary and blackberry vinegar with tarragon.


Blackberry vinegar: - 6-8 bottles
  • 450 g blackberry 
  • 600 ml white wine vinegar
  • 450 g sugar per 600 ml vinegar liquid
  1. Place the blackberries in a bowl and pour over the vinegar.
  2. Cover the bowl and leave it to stand for 3-5 days, stirring it a least once per day with a wooden, plastic or silicon spoon.
  3. After 3-5 days infusion mash the fruit with a a wooden, plastic or silicon spoon.
  4. Strain the mashed vinegar liquid through a sieve lined with muslin or use a jelly bag. Let is drain freely without pushing it to obtain a clear vinegar.
  5. Measure the liquid. For every 600 ml liquid weigh out 450 g sugar.
  6. Pour the liquid into a cooking pan and dissolve the sugar. Bring the vinegar to the boil.
  7. Pour the vinegar into bottles and seal.
  8. Store at ambient temperature.
  9. Use for salads.

September 06, 2018

Ice cubes XXL - kitchen equipment 30


I have brought this ice cubes in size XXL in one of the local Inspiration shops located in Vejle. So fare, I have only been making ice cubes in size XXL for my favorite drink of gin tonic. However, I do many options for this ice cube forms, perhaps making sorbet, ice cream or ice cubes with whole berries inside ?


September 04, 2018

Shopping from Den Gamle By


Together with a good rowing friend I recently visited the exhibition of some of the the Danish Queen's dresses at the musuem "Den Gamle By" in Aarhus.

At this outdoor museum you can see various types of town houses from different locations in Denmark, which has been re-build at this museums. In some of the houses they have created different shops, where you can buy souvenirs with relation to the museum.

In some of these shops I found two post cards with old Danish classic commercials, one for oat flakes and the second for vanilla pods. I also brought a glass vase for force growing hyacinth during Winter time in the living room.

And finally some tea from Perchs in form of a special version created specific for the museum in form of both a special decoration of the museum on the tin and off cause the tea. The tea is a mixture of black & green tea with addition of rose petals, jasmin flowers and flower flavouring.

September 02, 2018

Tapas on a week-end eve


Tapas is an easy way to serve a meal on a week-end eve.

I served a selection of various Italian meat slices (ham & sausages), matured Cheddar with tomato and chilli jam, fresh seafood salad with mayonnaise, green olives with almonds inside and small tomatoes. All of this was eaten with either whole grain bread or baguette (served on my fantastic olive chopping broad from Greece).

And off cause I used some of my green ceramic collection for this meal (green ceramic plate from Skagen, Studio Arhøj ceramic plate and some Studio Arhøj ceramic bowls)

For this meal we enjoyed gin & rose lemonade together with a glass or two of white wine.

September 01, 2018

Classic buns

 

At the bread baking course we learned to learned to bake these very classic buns. This recipe can used for types of bun with addition of grated carrot or grated squash in combination with different types of seeds. You could also used different spices such as saffron or cardamon. I think it is the best bun recipe, I have ever used for baking buns. So it is not the last time, that I will be baking buns using this specific recipe. Other versions of this bun recipe: classic buns with sour cream & milk

Classic buns: - 16-20 buns
  • 650 g wheat flour
  • 50 g sugar
  • 100 g fat (plain vegetable oil or butter) - personally I prefer butter
  • 50 g fresh yeast
  • 50 g egg - or just use 1 egg
  • 8 g salt
  • 250 g water
  1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
  2. Place the bowl on the stand-alone mixer.
  3. Start knead the dough at speed 1 for 8 minutes.
  4. 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.
  5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
  6. Let the entire dough raise for approx 20 minutes under a damp cloth.
  7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 60 g each.
  8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
  9. Let the bun raise for second time for approx 40 minutes under a tea towel.
  10. Heat up the oven to 200'C.
  11. Bake the bun at 200'C for 10-15 minutes.
  12. Cold down the buns, before serving them with a nice cup of tea/coffee.

LinkWithin

Related Posts Plugin for WordPress, Blogger...