June 23, 2019

Twist bread for Sct Hans aften (Midsummer evening)


This evening it is Sct. Hans's aften (Midsummer evening), which will be celebrated with bonfires in the evening. When you have a bonfire you will also have some great embers, which you can use for baking of twist bread.

And perhaps you are lucky like me to have sticks for baking twist bread ?

You can suggestions for twist bread here

June 21, 2019

Shopping in Randers


During the days of Christ's ascension I was on rowing vacation between Randers and Rugaard (106 km rowing along the Eastern part of the coast of Jutland). On one of the days the weather so not good for rowing, as it was too windy, so here we went into the town center of Randers looking at the shops.

I found some yarn for multi coloured shawl. I also located a thin small Hamman towele from Turkey, which I will use for upcoming rowing trips.
And off cause I also went into the shop of Randers Handsker, where I brought a pair gloves in my favourite colour of green, an orange sun hat (as well for future rowing trips) and finally a a ring for scarfs.


June 20, 2019

Rhubarb & raspberry jam


At the Summer preserves course last year I brought this jam cooking book "First preserves marmelades, jam and chutneys. And this book I have located this recipe on rhubarb & raspberry jam. So this enabled me to use some of the rhubarbs in my garden together with clearing up the raspberries in my freezer.

I have just recently made this rhubarb & apple jam

As usual I will sell the majority of the jam to my work colleagues, as I cannot eat all this rhubarb jam on my own. The money, which my colleagues pay will afterwards be donated to charity.

Rhubarb & apple jam: 8-10 glasses
  • 450 g rhubarb stems - washed and stem removed and cut into a length 2-3 cm
  • 450 g raspberries
  • 85 ml water
  • 840 g sugar
  • Atamon - optional
    1. Add the rhubarb pieces, raspberries and water to a large jam. Bring the content to the boil, let the fruit simmer gently until tender/has pulpy appearance, approx 15 minutes.
    2. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
    3. Add the sugar into the fruit mass and stir until it is dissolved.
    4. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
    5. Test of set after 5 minutes using the flake test.
    6. When the setting point is reached, remove the pan from the heat and leave it to stand for 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.
    7. 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.
    8. Leave the glass upright and disturbed to cool and set.
    9. Store at ambient temperature.

    June 18, 2019

    Asparagus risotto


    Risotto is one of my favourite dishes, and during Spring time risotto made with asparagus is perfect. For this specific risotto I have used a combination of both green and white asparagus. The types of asparagus is added at different time, as the white asparagus needs more cooking time compared to the green asparagus.

    As other Spring dishes with asparagus you could also have a look into Spring green risotto and asparagus soup.

    Asparagus risotto: - 2-3 servings
    • 1-2 tablespoons olive oil 
    • 1 onion - chopped
    • 300 g white asparagus - peeled and chopped into pieces of 2-3 cm
    • 250 g green asparagus - chopped into pieces of 2-3 cm
    • 200 g risotto rice
    • 1 dl white wine
    • 5 dl vegetable stock - warm
    • 20-25 g butter - i smaller pieces
    • Parmesan cheese - grated
    • salt and pepper for seasoning
    1. Chopped all the vegetable in the desired size.
    2. Heat up the olive oil in a bigger cooking pot. Add the chopped onion and white asparagus and fry them for 2-3 minutes.
    3. Add the risotto rice and stir them around for 1 minute to absorb the oil.
    4. Pour in the white wine on top of the vegetable and rice and let the wine cook at lower heat, until the majority of the wine has boiled away. 
    5. Afterwards add the warm vegetable stock little by little, let the rice absorb most of the liquid, before adding more vegetable stock. This part of the cooking process takes approx. 20 minutes.Keep stirring regular.
    6. When there is 1 dl vegetable stock left, add this vegetable stock and chopped green asparagus. Doing it like this means, that these vegetable will not do be over-cooked.
    7. Season with salt and pepper.
    8. Add the smaller butter pieces and let them melt into the risotto.
    9. Serve the risotto with grated Parmesan and chopped dill on the serving plates/bowls. 
    10. Serve together with the white wine. 

    June 16, 2019

    Open doors at local artists in Vejle


    In the first week end of May the local artists in the area of Vejle opened up their doors to their art studies, so you could visit them and see their art. And if you find something interesting you can also buy it being photos, ceramic or painting.

    My mother and I drove around for five different artists Saturday afternoon visiting them. Among other we visited Hanne Busch, which makes ceramics looking like different types of flower bulbs. Here I brought a hyacinth bulb together with a ceramic "thing", which can be placed on a metallic stick in my garden purely for decoration.

    Below you see the small collection, which I now have of ceramic flower bulbs.


    June 15, 2019

    Egg shaped silicone form - kitchen eqipment 37


    Before Easter I brought a Tupperware Surprise bag, which contained a silicone form in egg shaped. Besides from the silicone form the surprise bag also contained a small bowl with lid, a silicone scarper and finally a draining bowl.

    For Easter I used the egg shaped silicone for Easter egg cakes and Easter eggs scones. I have used this silicone form for a panna cotta dessert in egg shape. I will some time share this recipe with you as well.


    June 14, 2019

    Rhubarb & apple jam


    At the Summer preserves course last year I learned to make this strawberry& apple jam, where the addition of apple was used to gelled this strawberry jam. As rhubarb has a similar low natural content of pectin as strawberries, I decided to use addition of apple puree to gel this rhubarb jam in combination with a high sugar content.

    Well, I think I should have added some more apple puree to obtain a more gelled texture, as this rhubarb jam has a quiet fluid texture. Or perhaps it was the addition of the 200 ml water in order to the rhubarb boiled. Or perhaps I used have added ½-1 teaspoon citric acid to obtain the gelled texture.

    As usual I will sell the majority of the jam to my work colleagues, as I cannot eat all this rhubarb jam on my own. The money, which my colleagues pay will afterwards be donated to charity.

    Rhubarb & apple jam: 8-10 glasses

    • 1 kg rhubarb stems - washed and stem removed and cut into a length 2-3 cm
    • 200 ml water
    • 450 g cooking apples - peeled, cored and thinly sliced
    • 1400 g sugar
    • Atamon - optional
      1. Place the apple slices in a separate cooking pan together with the water part.
      2. Cover the pan with a lid and cook the apple over low heat, until the apples is quiet soft and pulpy, should look like apple mash (approx 10 minutes).
      3. Sieve the apple pulp, there should be around 340 g in total.
      4. Add the rhubarb pieces and water to a large jam. Bring the content to the boil, let the fruit simmer gently until tender, approx 15 minutes.
      5. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
      6. Add the apple purée into the rhubarb mixture mix together to combine the fruit.
      7. Add the sugar into the fruit mass and stir until it is dissolved.
      8. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
      9. Test of set after 5 minutes using the flake test.
      10. When the setting point is reached, remove the pan from the heat and leave it to stand for 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.
      11. 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.
      12. Leave the glass upright and disturbed to cool and set.
      13. Store at ambient temperature.

      June 13, 2019

      Cream cake with rhubarb compote and marzipan


      At my recent birthday coffee I served cream cake using this recipe from Odense Marcipan on marcipanlagkage med rabarberkompot og syrlig vaniljecreme.

      Whipping together the dairy whipping cream and the full fat sour cream takes longer time than usual compared to whipping only dairy whipping cream. However, the flavour of cream and sour cream brings a great fresh taste, which helps to balance all the sweetness coming from the marzipan cake cover.

      However, I made the following modifications. Instead of baking my own sponge cake for the cake layers, I decided to but ready-to-use cake layers.
      Also the amount of dairy whipping cream and sour cream is a "funny" amount being 300 g, as the portion size of whipping cream and sour cream usually is either 250 g or 500 g portion sizes in the Danish supermarkeds. So here I adjsuted the amount from 300 g to 250 g.

      You can easily make the rhubarb compote the day before or a few days before, that you put the entire cream cake together.

      Cream cake with rhubarb compote and marzipan: -  1 cake
      • 1 pack with 3 cream cake layers
      Rhubarb compote:
      • 1 vanilla pod
      • 300 g rhubarb - cut into pieces of 2-3 cm
      • 100 g sugar
      Vanilla cream:
      • 2½ dl dairy whipping cream 35-40% fat
      • 2½ dl full-fat sour cream, 35-30% fat
      • 3 tablespoons icing sugar
      • 1 teaspoon vanilla sugar
      Cake cover:
      • 1 marzipan cake cover
      Rhubarb compote:
      1. Remove the vanilla corn from the vanilla pod, spread the vanilla corn with 1-2 teaspoons of the sugar.
      2. Cut the rhubarb stems into a length of 2-3 cm.
      3. Add the rhubarb, vanilla pod & corn and sugar into a cooking pot. Let the rhubarb simmer gently until the rhubarb is soft.
      4. Remove the vanilla pod from the rhubarb and let the rhubarb compote cool down. Store the rhubarb cold until, the cake is made. The rhubarb compote can be made a few days in advance.
      Vanilla cream:
      1. Add dairy whipping cream, full fat sour cream, vanilla sugar and icing sugar into a mixing bowl. Whip the vanilla cream together on medium speed in order to avoid over-whipping. The whipping takes longer time compared to whipping of dairy whipping cream on it´s own.
      2. Whip the vanilla cream until it is firm without being over firm/over churned.
      Cream cake assemble:
      1. Place one of the cake buns on the serving dish.
      2. Spread ½ of the rhubarb compote on the cake bun.
      3. Spread 1/3 of the vanilla cream on top of the rhubarb compote.
      4. Place the second cake bun on top of the vanilla cream.
      5. Spread the rest of the rhubarb compote on the cake bun.
      6. Spread 1/3 of the vanilla cream on top of the rhubarb compte.
      7. Place the last cake bun on top of the vanilla cream.
      8. Spread the remaining vanilla cream on top of the last cake bun.
      9. Take the marzipan cover out of it's package.
      10. Place the marzipan cover over the cake.
      11. Store the cream cake, until it is time to serve the cake.
      12. Serve the cream cake together with coffee & tea.

      June 12, 2019

      Kirsten's blood orange jam


      As a follow on this orange jam I decided to make a blood orange version using the same recipe. As I noticed, that the orange jam did not have a gelled texture, I did after some guidance decided to add in some citric acid. And this really do the trick, so my blood orange jam got a gelled texture. I have previously made this blood orange jam.

      It takes some time to make this jam, as the orange pieces have to soak cold in water for 24 hours, before it turned into jam.

      I will be selling some of the jam jars at work to my colleagues, as I cannot eat 6-8 glasses of jam within reasonable time. And as usual I will donated the money to charity. From sale of various jams in January - May (orange jam & lemon jam) it was possible to donate 110 DKK to Din NødhjælpJulemærkehjemmene.

      Kirsten's blood orange jam: 8-10 glasses.
      • 6 blood oranges with thin peel
      • 1 l water
      • 1 teaspoon white wine vinegar - optional
      • 1 kg sugar
      • 1 teaspoon citric acid
      • potassium sorbate - optional
      1. Wash the blood orange thoroughly.
      2. Do the cutting of the blood oranges on a chopping board, so all the orange juice can be collected and used in the jam mixture.
      3. Cut the blood oranges into smaller boat shapes. Afterwards slice the blood oranges "boats" into thin slices. Use a shape knife for all this cutting.
      4. Remove the blood orange seeds during the coating process, as they will give more bitterness in the final jam.
      5. Blood orange slices and lemon juice in added into a medium-large mixing bowl. Pour the water into the lemon mixture.
      6. Store the blood orange mixture cold in the refrigerator for 24 hours.
      7. Pour the blood orange mixture into a large cooking pot. Add in citric acid to the mixture.  
      8. Let the blood orange mixture simmer gentle for 1 hour without the lid on the cooking pot.
      9. Prepare the jam jars by filling them up with the boiling water.
      10. If the blood orange slices appear too thick, you could consider to blend the orange mixture, before the addition of the sugar.
      11. After 1 hours boiling add in the sugar.
      12. Bring the blood orange jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
      13. Test of set after 4-5 minutes using the flake test.
      14. 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.
      15. 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.
      16. Leave the glass upright and disturbed to cool and set.
      17. Store at ambient temperature.

      June 11, 2019

      Oat cookies with raisin and cinnamon


      At my recent birthday coffee I served oat cookies with raisin and cinnamon. Some of my birthday guests thought, that the raisins were dark chocolate, so it was a bit of a surprise, when biting into a raisin ! I sued this recipe on oat cookies as starting point Valdemarsro havregryns cookies without the addition of dates and dark chocolate.

      In USA oat cookies is always served with raisin and cinnamon, so I used this good flaour combination.

      As other suggestions for oat cookies, you could also look at oat cookies a la Louisa Lorang or cookies with oat flakes, rhubarb and white chocolate.

      Oat cookies with raisin and cinnamon:- 12-14 cookies

      • Heat up the fan oven to 175'C.
      • 50 g soft butter
      • 50 g sugar
      • 50 g dark muscovado sugar
      • 1 egg
      • 2 tablespoon full-fat milk
      • 120 g oat flakes - fine
      • 100 g (cake) wheat flour
      • ½ teaspoon salt
      • ½ teaspoon baking powder
      • 75 g raisins
      • 1 teaspoon cinnamon
      1. Heat up the oven to 
      2. Add soft butter, sugar and muscovado sugar into the mixing bowl. whip it into a foamy mass
      3. Add in the egg and milk into the butter-sugar mass. Whip it together.
      4. In another mixing bowl add oat flakes, wheat flour, salt, baking powder and cinnamon, blend it together.
      5. Stir the dry mixture of ingredients into the liquid cookie mass. Stir it well together.
      6. Finally stir in the raisins.
      7. Cover the baking trays with baking parchment.
      8. Use to teaspoons to scoop up the cookie and place it on the baking tray with a good distance between each cookie, as the cookie will float out during baking.
      9. Bake the cookie at 175'C for 15 minutes.
      10. Swap the baking tray around in the oven after 8 minutes baking.
      11. After baking cool down the cookies, before storing them in airtight containers.

      June 10, 2019

      Ceramic market at Lillebæltsværftet May 2019



      Saturday 11 May 2019 a smaller ceramic marked at Lillebæltværftet took place in Middelfart. The marked turned out to be smaller (less booths with ceramic), than I had expected, before going to the marked. 

      The quality of the ceramic marked was very high, and the entrance to the marked was for free. So perhaps I will come again to this marked, which will come again in September.



      So what could I not live without ?

      I found this green ceramic vase made by Mads Ottow from Bag Det Blå Hus. It is a vase in the shape of a poppy. It can be used both as a vase, but it can also be placed up side down on a stick outside in the garden as decoration.



      And for my collection of dining plate made in green ceramic I also brought this plate made by Signe Kähler, so now I have invite two guests for dinner. (Studio Arhøj plate & Skagen Potteri plate).


      June 09, 2019

      Whit market at Trapholt 2019


      The annual White market (Pinsemarked 2019) at Trapholt started today and will also be there tomorrow White Monday.

      Together with the annual Christmas market at Trapholt has become a must-do-thing for me. And I was there sharp at 10.00 this morning, when the market opened. Both at the Whit as well as the Christmas marked at Trapholt you can always find some great craft designers of very high quality.

      As usual my advise to you is to arrive from the very beginng, as this means you can get 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.




      So what could I "not live without" this time ?


      A ceramic cup made by Rikke Elgaard. I have previously been buying a ceramic vase made by Rikke Elgaard. Going to the stand of Rikke Elgaard is like embarking on January sale, as hordes of people grabs "their vase/vases" and hold on to it, so no one else can take their vase !!!! I really like the vases, but I need to have more space to look and feel, before buying one of her larger vases.
      I also found another ceramic cup made by Lea Nielsen. Both the colour as well as the the surface of the cup reminds so much about waves on a calm open sea, so this cup also had to move home to me !!!
      Well, as I have enough green vases (perhaps ?), I am now on the look out for ceramic dining plate in my favourite colour of green. And here I found this plate made by Keis&Fiedler. I typically associate this ceramic with the small vases as well as the small houses. So it was a little of eye opener to see both the cups, bowls and plates. And the glazing of the cups was just fantastic. 
      '

      Finally I found this beautiful carve made from silk and in the colour of green. I was told by the the artist Alør, that the pattern was English stone hedges. Well, the pattern reminds me more about gobbles living in open sea ! 


      June 08, 2019

      Battenberg cake with vanilla, almond and rose


      At my recent birthday coffee I decided to bake a Battenberg cake. I first meet the concept of Battenberg cakes, when I first took part in afternoon tea course at Denham.

      A Battenberg cake is two sponge cakes with different colours and flavourings, which are baked as individual cakes. After the baking the two cakes are cut into four long slices, which when are glued together with apricot jam and finally covered with marzipan. So you end up with two cakes, which have a square pattern, when you cut it.

      I used this recipe on Battenberg cake with a few modifications. Instead of 2 x 500 marzipan, I used 2 x 375 g marzipan. If you roll the marzipan thinner, when you can actually use less marzipan. When you buy marzipan outside the season of Christmas, it is difficult to find marzipan with discount price.
      I also decide to add rose flaouring into the pink sponge cake, however I could not taste any hint of rose after the baking.

      As the assembled of the Battenberg cake takes some time, I will recommend, that you bake the cake the day, before you need to serve it.

      Battenberg cake: - 2 cakes

      Almond sponge cake:

      • 175 g soft butter
      • 175 g sugar
      • 140 g (cake) wheat flour
      • 50 g almond - grounded into flour
      • ½ teaspoon baking powder
      • 3 eggs
      • ½ teaspoon vanilla sugar
      • a few drops of bitter almond flavouring
      Pink sponge cake:
      • 175 g soft butter
      • 175 g sugar
      • 140 g (cake) wheat flour
      • ½ teaspoon baking powder
      • 3 eggs
      • 1½ teaspoon rose flavouring
      • 2-3 teaspoons red colour
      Cake assemble:
      • 200 g apricot jam
      • 2 x 375 g marzipan
      • Icing sugar for dusting
      Sponge cake baking:
      1. Heat the oven to 180 'C.
      2. Start by adding the sugar and soft butter into a mixing bowl, where these two ingredients are whipped into a foamy mass.
      3. Afterwards add in the flour and almond flour (only into the almond sponge), baking powder,  flavourings and red colour (only the pink spoge cake) mix into the homogeneous mass.
      4. Add in the eggs one by one egg, whip the cake mass after addition of each egg.
      5. Pour the sponge cake dough into a silicone bread form of approx 20 cm length.
      6. Bake each cake at 180'C for approx 30-40 min in the middle of the oven.
      7. Check, that the cake is baked, before removing it from the oven.
      8. Let the cake cool down, before removing it from the silicone bread form.
      9. Bake the second sponge cake.
      Cake assemble:
      1. Trim both cakes into long square shape, which have equal length and height.
      2. Divide each cake into four long slices of equal size.
      3. Heat up the apricot jam in a cooking pot.
      4. Take a white and pink sponge cake piece, where one of the long of slices are brushed with apricot jam. Glue the two pieces together. This is the bottom layer of the cake
      5. Brush the top of the white sponge cake with apricot jam, and place a slice of pink sponge cake on top.
      6. Brush the sides of the two pink sponge cake (one top and one bottom layer) with apricot jam and place with the white sponge cake here. The Battenberg cake is now ready to be covered with marzipan.
      7. Repeat the process for the second Battenberg cake.
      8. Roll out each marzipan block, so the size can cover all of the sponge cake.
      9. Brush the surface of the assembled sponge cake with apricot jam and cover the sides and top of the cake with the rolled marzipan. The bottom of Battenberg cake is not covered by marzipan.
      10. Place the Battenberg cake in an airtight container, until it should be served.

      June 06, 2019

      Classis buns with saffron


      At my present birthday coffee I served saffron buns using this recipe on classic buns as starting point. For me saffron buns really are THE buns to serve in connection for birthday. I have at previous years been serving these saffron buns.

      Classic buns: - 16-20 buns
      • 650 g wheat flour
      • 50 g sugar
      • 120 g butter
      • 50 g fresh yeast
      • 50 g egg - or just use 1 egg
      • 8 g salt
      • 250 g full-fat milk
      • 1-2 g saffron 
      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.

      June 01, 2019

      June - what's up


      June - what´s up ?

      June is the first month of Summer here in Denmark, and a Danish Summer can be anything from rain over wind to sunshine. So we will have to see, how the Danish Summer of 2019 will be ?

      In June we will still have plenty of wonderful asparagus as we did in May, so here you would enjoy this asparagus soup


      Rhubarb are still in season, and they can be used in anything from jam over cordial to cake like this cream cake with rhubarb


      June is also the month, where you can pick elder flowers, which can be turned into elder flower cordial a la Lønnestræde


      I hope you will look by my kitchen from time to time here in June to see, what kind of activities have taken place in my kitchen or in the garden :-)

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