Easter Calendar 2022 - mango lemon mousse

 Easter Calendar 2022

Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark.

And I will end my Easter Calendar 2022 with yet another mousse recipe, this time I have made mango lemon mousse as the sweet final to yet another Easter lunch/dinner.

When you make this dessert, you need a lot of mixing bowls and you need to whip the different ingredients in a specific order, so you do not need to clean the mixer between each whipping part.

When you mix the melted gelatine into the lemon juice, I always used my electrical whipper, so I am certain, that I do not need up with gelatine lumps. And I also use the electrical whipper, when I added the lemon juice-gelatine liquid into the whipped egg yolk-sugar mix. For the rest of the mixing I do it gentle by hand.

I decided to use pasteurised egg yolk and pasteurised egg white. In Denmark each contain of egg yolk contains 2 egg yolk, while each container of egg white contains 1½ egg white, so therefore I used 3 egg whites. If you start from fresh eggs, when you divide three eggs into egg yolk and egg white.

Mango lemon mousse as dessert requires some planning, as the gelatine needs for set for minimum 4 hours or night over in the refrigerator.

As I am working with frozen fruit, which many times requires heating up, I actually do the cooking of the frozen fruit the evening, so the fruit is cooled down, before it mixed together with the whipped cream. This is done to avoid, that the whipped cream is melted during mixing.

Lemon-lime mousse: - 4-6 servings

• 4 leaves of gelatine
• 3 egg white
• 4 egg yolks
• 65 g sugar
• 2½ dl dairy whipping cream, 38% fat
• 1 organic lemon - zest & lemon juice
• 250 frozen mango pieces

1. Zest the lemon and juice the lemon.
2. Add the mango pieces into a cooking pot together with the lemon zest and juice. Bring it to the boil.
3. Blend the mango, and place it in bowl, which is stored cold night over.
4. Place the gelatine leaves in cold water for 10 minutes.
5. Place the egg white in a clean mixing bowl, and whip the egg whites into a firm foam.
6. Pour the dairy whipping cream in another mixing bowl, and whip the cream in a airy foam, which is not too firm.
7. Place the sugar and egg yolks into another mixing bowl, and whip it thick foam.
8. Melt the gelatine leaves in a small container in a water bath.
9. Pour the melted gelatine into the cold mango lemon mix, whip well while gentle during pouring. Use the electrical mixer.
10. Pour the mango lemon gelatine mix into the whipped egg yolk-sugar, whip well while gentle pouring. Use the electrical mixer.
11. Gentle stir in the whipped dairy cream into the egg yolk & sugar mass, little by little. Stir by hand.
12. Gentle fold in the whipped egg white in the cream mass, little by little. Stir by hand.
13. Fill the dessert mixture into either a large serving bowl or smaller serving bowls/ glasses.
14. Place the lemon mousse cold in the refrigerator for minimum 4 hours or night over.

Easter Calendar 2022 - lemon-lime mousse

Easter Calendar 2022

Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. After two years of Easter with restriction in relation to corona, it is again possible to meet up with friends and family for Eastern lunches. A typical Easter dessert is lemon mousse.

When you make this dessert, you need a lot of mixing bowls and you need to whip the different ingredients in a specific order, so you do not need to clean the mixer between each whipping part.

When you mix the melted gelatine into the lemon juice, I always used my electrical whipper, so I am certain, that I do not need up with gelatine lumps. And I also use the electrical whipper, when I added the lemon juice-gelatine liquid into the whipped egg yolk-sugar mix. For the rest of the mixing I do it gentle by hand.

I decided to use pasteurised egg yolk and pasteurised egg white. In Denmark each contain of egg yolk contains 2 egg yolk, while each container of egg white contains 1½ egg white, so therefore I used 3 egg whites. If you start from fresh eggs, when you divide three eggs into egg yolk and egg white.

Lemon mousse as dessert requires some planning, as the gelatine needs for set for minimum 4 hours or night over in the refrigerator.

Lemon-lime mousse: - 4 servings

• 3 leaves of gelatine
• 3 egg white
• 4 egg yolks
• 65 g sugar
• 2½ dl dairy whipping cream, 38% fat
• 2 organic lemons - zest & lemon juice
• 2 organic lime  zest & lime juice

1. Place the gelatine leaves in cold water for 10 minutes.
2. Place the egg white in a clean mixing bowl, and whip the egg whites into a firm foam.
3. Pour the dairy whipping cream in another mixing bowl, and whip the cream in a airy foam, which is not too firm.
4. Zest the lemons & limes and squeeze the lemons & limes for their juice.
5. Place the sugar, lemon zest and egg yolks into another mixing bowl, and whip it thick foam.
6. Melt the gelatine leaves in a small container in a water bath.
7. Pour the melted gelatine into the lemon & lime juice, whip well while gentle during pouring. Use the electrical mixer.
8. Pour the lemon-lime juice-gelatine mix into the whipped egg yolk-sugar, whip well while gentle pouring. Use the electrical mixer.
9. Gentle stir in the whipped dairy cream into the egg yolk & sugar mass, little by little. Stir by hand.
10. Gentle fold in the whipped egg white in the cream mass, little by little. Stir by hand.
11. Fill the dessert mixture into either a large serving bowl or smaller serving bowls/ glasses.
12. Place the lemon mousse cold in the refrigerator for minimum 4 hours or night over.

Christmas Calendar 2021 Day 23 - Indulgent rice pudding

 

Tomorrow it is Christmas Eve, so you should consider to start the preparation of the classic Danish Christmas dessert  ris a la mande already today. It takes time to boil the rice porridge, and afterwards the rice porridge has to cool down, before you can add in the whipped cream.

This time I decide to prepare the rice porridge the traditional way, so by cooking in a cooking pot instead of the preparing it in the microwave own. When you boil the rice porridge the traditional way, you need to have patience, as you should the cooking slowly and gently, so you do not end up with a burned rice porridge. 

I have found this recipe in the weekly magazine "Hendes Verden" (issue 50/2021). My modification is, that I have added a pinch of salt as well as mixing the vanilla corn with ½ teaspoon sugar.

Indulgent rice pudding: - 4-6 portions

• 1 dl porridge rice
• 1 dl water
• 5 dl milk (full fat or use what you have in the refrigerator)
• 1 vanilla pod - cut and vanilla corn removed and separated by ½ teaspoon sugar
• pinch of salt
• 2½ tablespoon sugar
• almond split from 100 g almonds without skin
• 4 dl dairy whipping cream - 38% fat
• cherry sauce or cherries in rum

1. Start by cooking the porridge rice in the water for 2-3 minutes.
2. Add in the milk little by little together with the salt , vanilla corns and the vanilla pod.
3. Gentle bring the rice porridge to the simmer, stirring regular. 
4. Let the rice porridge simmer gently for 50 minutes.
5. Meanwhile prepare the almond by removing the skin. Place the almonds in boiling water, the skin is remove slipping the almond after 4-5 minutes standing time in the hot water.
6. Chop the almonds.
7. After the cooking of the rice porridge stir the in the sugar.
8. When the rice porridge is cooled down, remove the vanilla pod. 
9. Stir in the chopped almonds.
10. Whipped the dairy whipping cream. If you add the whipped dairy cream in warm rice porridge, when the whipped cream will melt !!!
11. Stir in the whipped cream gentle, ittle by little, almost like folding in the cream.
12. Heat up the cherry sauce.
13. Serve and enjoy :-) Happy Christmas :-)

Christmas Calendar 2021 Day 5 - Rice pudding - ris ala mande

 

In December Ris à l´amande is THE Christmas dessert in Denmark. And at work it will be served every Friday at lunch, starting from the Friday before the first Sunday in Advent. And some of these dessert portion will actual contain whole almonds, where the lucky finders will be able to pick up a small present in form of Christmas cookies, candy and a mandarine. Even though I have working many years, where I have been working at my present work place, I think I only twice have gotten a portion of ris à l´amande with a whole almond in-side, whereas some of my colleagues have almost a weekly "hit rate" on the whole almond.

So today I will share my way of making ris á l´amande with you for a dessert for this second Sunday in Advent.

Ris à l´amande (Traditional Danish rice pudding with warm cherry sauce) - 4 persons:

• 
  1 dl porridge rice
• 3 dl water
• 2 dl milk
• 1 vanilla pod
• 1-2 tabelspoon sugar
• almond split from 30 almonds without skin
• 2½ dl dairy whipping cream - 38% fat
• cherry sauce

1. Cook the rice and water in the EasyRice cooker in the microwave oven - 15 minutes - 800 W.  Do NOT cook the rice porridge with the milk in the EasyRice cooker as you will damage your Tupperware plastic thing. Take the EasyRice cooker out of the microwave oven.
2. Add the milk together with vanilla corns as well as the vanilla pod in the Mircroplus pot. Heat it up to the boiling point.
3. Mix the warm milk with the rice in the EasyRice cooker and leave it for 10 minute. Also add sugar.
4. After 10 minutes cold down the rice porridge for 1-2 hours or night over.
5. Whip the cream.
6. Do not forget to remove the vanilla pod.
7. Mix cold rice porridge, almond splits and cream together, gentle mixing.
8. Heat up the cherry sauce.
9. If you are whole almond believer do NOT forget to mix in this almond or you will be in big trouble with your family and guests.
10. Serve and enjoy :-)

Easter Calendar 2021 - lemon mousse

 

Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark.

After having two different Easter lunches from two different restaurants during this holiday period, where the both lunches included lemon mousse as dessert, I have decided to make home-made lemon mousse for  today's version of my Easter Calendar 2021.

I have used this recipe on citron fromage a la Valdemarsro as starting point. When you make this dessert, you need a lot of mixing bowls and you need to whip the different ingredients in a specific order, so you do not need to clean the mixer between each whipping part.

When you mix the melted gelatine into the lemon juice, I always used my electrical whipper, so I am certain, that I do not need up with gelatine lumps. And I also use the electrical whipper, when I added the lemon juice-gelatine liquid into the whipped egg yolk-sugar mix. For the rest of the mixing I do it gentle by hand.

I decided to use pasteurised egg yolk and pasteurised egg white. In Denmark each contain of egg yolk contains 2 egg yolk, while each container of egg white contains 1½ egg white, so therefore I used 3 egg whites. If you start from fresh eggs, when you divide two eggs into egg yolk and egg white.

Lemon mousse as dessert requires some planning, as the gelatine needs for set for minimum 4 hours or night over in the refrigerator.

Another suggestion on lemon mousse.

Lemon mousse: - 4 servings

• 3 leaves of gelatine
• 3 egg white
• 2 egg yolks
• 65 g sugar
• 1½ dl dairy whipping cream, 38% fat
• 3 organic lemons - zest & lemon juice
• 1 dl dairy whipping cream, 38% fat - for decoration

1. Place the gelatine leaves in cold water for 10 minutes.
2. Place the egg white in a clean mixing bowl, and whip the egg whites into a firm foam.
3. Pour the dairy whipping cream in another mixing bowl, and whip the cream in a airy foam, which is not too firm.
4. Zest the lemons and squeeze the lemons for their juice.
5. Place the sugar, lemon zest and egg yolks into another mixing bowl, and whip it thick foam.
6. Melt the gelatine leaves in a small container in a water bath.
7. Pour the melted gelatine into the lemon juice, whip well while gentle during pouring. Use the electrical mixer.
8. Pour the lemon juice-gelatine mix into the whipped egg yolk-sugar, whip well while gentle pouring. Use the electrical mixer.
9. Gentle stir in the whipped dairy cream into the egg yolk & sugar mass, little by little. Stir by hand.
10. Gentle fold in the whipped egg white in the cream mass, little by little. Stir by hand.
11. Fill the dessert mixture into either a large serving bowl or smaller serving bowls/ glasses.
12. Place the lemon mousse cold in the refrigerator for minimum 4 hours or night over.

Suggestions on pan cake for White Tuesdays

Almond pancakes

Today it is White Tuesday, which is the last eating wheat flour, where wheat buns were baked and eaten. This White Tuesday is also known as Pandekagedagen (Pancake Day) again relating to the use of wheat flour in pan cakes. So this is the last day prior to the fast before Easter. During this 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 and empty the kitchen of "forbidden" food items.

So today I will share various recipes on pan cakes and waffers with you for your own celebration of White Tuesday in your kitchen.

Pancakes with amarena cherries

Waffles for Pancake Day

Wafers with lemon and liquorice

Christmas Calendar 2018 - Rice pudding in luxury version

Tomorrow it is Christmas Eve and here you can already prepare the classic Danish Christmas dessert  ris a la mande today. I have for this year Christmas decided to turn this recipe into a more luxury version, as I am using more whipping cream and almond splits.

The rice porridge part of this traditional danish Christmas dessert can be a little challenging to make, as you very easy can burn the rice porridge. However, if you have Tupperware Easy Rice cooker, when you will no longer have this issue of burnt rice porridge.

Luxury rice pudding: - 2-3 portion

• 1½ dl porride rice
• 4½ dl water
• 1½ dl full-fat milk
• ½ vanilla pod
• 2 tabelspoon sugar
• almond split from 25 almonds without skin
• 2½ dl dairy whipping cream - 38% fat
• cherry sauce or cherries in rum

1. Cook the rice and water in the EasyRice cooker in the microwave oven - 15 minutes - 800 W.  Do NOT cook the rice porridge with the milk in the EasyRice cooker as you will damage your Tupperware plastic thing.
2. Take the EasyRice cooker out of the microwave oven.
3. Add the milk together with vanilla corns as well as the vanilla pod in the Mircroplus pot. Heat it up to the boiling point.
4. Mix the warm milk with the rice in the EasyRice cooker and leave it for 10 minute. Also add sugar.
5. After 10 minutes cold down the rice porridge.
6. When the rice porridge is cooled down, remove the vanilla pod. If you can the whipped dairy cream in warm rice porridge, when the whipped cream will melt !!!
7. Whipped the dairy whipping cream.
8. Mix cold rice porridge, almond splits and cream together, gentle mixing.
9. Heat up the cherry sauce.
10. Serve and enjoy :-) Happy Christmas :-)

Christmas Calendar 2016 - Pink risalamande

In December Ris à l´amande is THE Christmas dessert in Denmark. And at work it will be served every Friday at lunch, starting from the Friday before the first Sunday in Advent. And some of these dessert portion will actual contain whole almonds, where the lucky finders will be able to pick up a small present in form of Christmas cookies, candy and a mandarine. Even though I have working many years, where I have been working at my present work place, I think I only twice have gotten a portion of ris à l´amande with a whole almond in-side, whereas some of my colleagues have almost a weekly "hit rate" on the whole almond.

This year I have been twisting my "classic" risalamande" into a pink version. Another tiwst this year is, that I have been roasting the chopped almonds. This actually increase the taste of almond in the final dessert.

Pink risalamande (Traditional Danish rice pudding with warm cherry sauce) - 4 persons:

• 2 dl porridge rice
• 6 dl water
• 2 dl milk
• ½ vanilla pod
• 1tabelspoon sugar
• 75 g almond - without skin, chopped and roasted
• 2-2½ dl dairy whipping cream - 38% fat
• Amarena cherries

1. Cook the rice and water in the EasyRice cooker in the microwave oven - 15 minutes - 800 W.  Do NOT cook the rice porridge with the milk in the EasyRice cooker as you will damage your Tupperware plastic thing.
2. Take the EasyRice cooker out of the microwave oven.
3. Add the milk together with vanilla corns as well as the vanilla pod in the Mircroplus pot. Heat it up to the boiling point.
4. Mix the warm milk with the rice in the EasyRice cooker and leave it for 10 minute. Also add sugar.
5. After 10 minutes cold down the rice porridge.
6. Store the rice porridge cold for 3-4 hours or night over.
7. Whip the cream.
8. Remove the vanilla pot from the rice porrigde
9. Mix cold rice porridge, almond splits and syrup from Amarena cherries.
10. Gentle mix in the whipped cream. 
11. Let the rest for another 1-2 hours.
12. Serve the risalamande with 4-5 Amarena cherries and some of the syrup.
13. Enjoy and merry Christmas :-)

Milk chocolate mint mousse

I found this recipe on chocolate mint mousse in the weekly magazine"Søndag" (issue 42/2016). As this recipe contains dark chocolate I decided to use milk chocolate instead of, as I dislike dark chocolate due to it´s bitterness. In order to boost the chocolate flavour I added  in some cocoa powder on top. This mousse has a relative soft texture, which I think could be due to the use of milk chocolate instead of dark chocolate.

Milk chocolate mint mousse: - 4 servings

• 1 dl full fat milk
• 125 g milk chocolate, medium-fine chopped
• 2 tablespoons cocoa powder
• 1 egg yolk
• 25 g sugar
• 1,25 dl dairy whipping cream - whipped into foam
• ½ teaspoon mint flavour

1. Heat up the milk to the boiling point in medium cooking pot,
2. Add in the chopped chocolate and cocoa powder, stir until the chocolate is melted.
3. Whip the egg yolk and sugar foamy.
4. Add the egg mass into the chocolate mass. The temperature of the chocolate mass should not be to warm.
5. Stir in the mint flavour.
6. Afterwards gently stir in the whipped dairy foam.
7. Pour the chocolate mousse into serving glasses.
8. Store the chocolate mousse in the refrigerator for min 2-4 hours.
9. Decorate with mint leaves.
10. Enjoy.

Creme Brulee Tart

At the afternoon tea course we were also making these Creme Brulee Tarts. I did not such a great success with my tarts, as the clotted cream was dried and therefore the filling became grainy. Another time I think, I will use whipped dairy cream instead of, also to lower the overall fat content in these tarts.

Creme Brulee Tart:

Short bread:

• 150 g plain flour
• 150 g butter
• 75 g sugar
• 75g rice flour
• ½ (organic) lemon - only the zest

Tart filling:

• 2 egg yolks
• 299 g clotted cream
• 80 g sugar
• 1 vanilla pod
• 250 g fresh raspberries
• 3 tablespoons icing sugar

1. Rub flour, butter, sugar and rice flour together only using your fingers, not you entire hand, until the dough looks like breadcrumbs.
2. Add in the lemon zest and knead the dough together using your entire hand.
3. Place the dough cold in the refrigerator, until it is firm.
4. Roll out the dough in a thin layer. Cover tart forms with the dough. Place the tart form cold in the refrigerator, while you make the tart filling.
5. Heat up the oven to 180'C.
6. Beat together the egg yolks, clotted cream, sugar and vanilla seeds, until it is smooth.
7. Bake the short bread linen tart form at 180'C for 10-15 minutes, until firm and light golden.
8. Remove the tart forms from the oven.
9. Place the raspberries in art forms and pour the tart filling on top.
10. Bake for another 8-10 minutes at 180'C.
11. Cold from the oven, and the art cold down, before removing them from the forms.

Old-fashioned Danish apple cake

Today I served Sunday dinner for my mother in form of grand mother-style food using recipes from "Frøken Jensens Kogebog". We had Danish pork meat balls known as frikadeller served together with boiled potatoes, brown sauce, pickled cucumber and red beet. As dessert we enjoyed old-fashioned Danish apple cake.


I have previously shared a recipe on traditional Danish apple cake with you. This time I roasted the breadcrumbs and sugar in butter prior to putting the cake together.

Old-fashioned Danish apple cake is one of the most easy cake to made at all, as it requires not any baking or freezing at all !!!! It is the style of Danish apple cake, which I grew up with at home. My mother would make the cake during Autumn, when guests were invited over for coffee, she would never serve it as a dessert in connection with a meal, but always together with coffee. In my opinion you can served it as dessert as well.

Even if it is very, very, very easy to make, you still need to make some preparation in advance in form of the apple mash/compote and the roasted breadcrupms. However, this can be done quiet easy be done 1-2 days in advance (as the preparation of the apple boats without peel is quiet time consuming).

You can either serve this cake as a single serving or in one big bowl. From my childhood home I am used to have this cake served in one big bowl. I am not used to the tradition of adding small lumps of red jams such as redcurrant jam, as my mother never did that. However, in some family this is another tradition, when serving Danish apple cake.

Old-fashioned Danish apple cake:

• 1 kg apple - to be cored, cut into boat shape and peeled
• 2 dl water
• 100 g sugar
• 2 teaspoon home-made vanilla sugar or 1 teaspoon commercial vanilla sugar
• 100 g breadcrumbs
• 50 g sugar
• 50 butter
• whipped dairy whipped cream, 35-40% fat¨

1. Bring the apple boats and water to the boil in medium size cooking pot under lid.
2. Gentle boil the apples, until they are soft.
3. Mash the apple boats into a homogeneous mass.
4. Stir in the sugar and vanilla sugar.
5. Taste the apple mask, add more sugar, if you prefer a sweeter taste.
6. Cold down the apple mash.
7. Mix the sugar and breadcrumbs together.
8. Melt the butter on a frying pan.
9. Roast the breadcrumbs-sugar mass in butter, while stirring.
10. Keep roasting until the breadcrumbs are golden in colour and crips.
11. Cool down the breadcrumbs. Stir it from time to time.
12. Start by filling a layer of breadcrumbs into the glass/bowl.
13. Afterwards fill apple mash on top.
14. Filling a second layer of breadcrumbs on top.
15. Followed by a second layer of apple mash/compote.
16. Continue to fill layer of breadcrumbs and apple mash, until the glass/bowl is almost filled.
17. The last layer is breadcrumbs followed by a finishing touch of whipped dairy cream.
18. Let the apple cake rest in the refrigerator for 1-4 hours before serving it. It can also be eaten right away.

White chocolate panna cotta with passion fruit jelly

One of the things, which we created at the afternoon tea course at Denham was dessert in form of white chocolate panna cotta with passion fruit jelly as top layer. The passion fruit jelly bring a great freshness to this panna cotta.

If you find the fat content in this panna cotta to be the high, you could have a look into this version of white chocolate panna cotta.

White chocolate panna cotta with passion fruit jelly:

• 375 ml dairy whipping cream with 35-40% fat
• 125 ml whole fat milk, 3-3.5% fat
• 30 g sugar
• 4½ g gelatine leaves
• 135 white chocolate

1. Soak the gelatine leaves in cold water for 5 minutes.
2. Bring the cream, milk and sugar to the boil in a small cooking pot, while stirring.
3. Squeeze the water from gelatine leaves, add the gelatine leaves to the hot cream mix, and stir well untill dissolved.
4. Stir in the white chocolate, untill dissolved.
5. Pour the panna cotta mass into the serving dish.
6. Store cold in the refrigerator.
7. Let the panna cotta stand cold for minimum 4 hours or night over, before pouring the passion fruit jelly on top.

Passion fruit jelly:

• 200 g passion fruit puree
• 50 g sugar
• 50 ml water
• 7 g gelatine leaves
• 1 passion fruit

1. Soak the gelatine leaves in cold water for 5 minutes.
2. Heat sugar, water and passion fruit puree up to the boil in small cooking pot.
3. Squeeze the water from gelatine leaves, add the gelatine leaves to the fruit mix, and stir well untill dissolved.
4. Add in the passion fruit seeds.
5. Let the fruit mass cold to 30'C.
6. Pour the cooled down fruit mass on top of the set white chocolate panna cotta
7. Place the panna cotta back in the refrigerator for another 2-4 hours.
8. Serve and enjoy.

Clafoutis with pears and vanilla

At last I have made this recipe on clafoutis with pears and vanilla, which I found in the weekly magazine Femina back in 2013 (issue 9/2013) !!!

Instead of baking these clafoutis in creme bruleé bowl, I used some ramekins, which were not broad enough. So the clafoutis dough was raising a lot during the baking almost like a souffle, and then they collapsed. The taste was great, and now I know, that I wish for Christmas :-)

Instead of pears you would also make these clafoutis with cherries or raspberries.

Clafoutis with pears and vanilla: - 6 servings

• 4 eggs
• 75 g sugar
• ½ vanilla pod - only the corns
• 5 cardamon kernels - freshly grained
• 50 g (cake) wheat flour
• 25 g butter - melted
• 2 dl full-fat milk
• 4 pears

1. Heat up the oven to 180'C.
2. Glaze the forms with oil or butter.
3. Whip eggs, sugar, vanilla corn and cardamon very well together.
4. Stir in the wheatflour, followed by the melted butter and milk.
5. Core and peel the pears. Cut the pears into slices of ½ cm.
6. Place the pears slices in the forms.
7. Pour the clafoutis dough on top of the pear slices.
8. Bake the clafoutis at 180'C for 20-25 minutes.
9. Cool down.
10. Prior to serving, sprinkle them with icing sugar.

Koldskål med ymer og creme fraiche - cold buttermilk dish

Koldskål (cold buttermilk dish) is traditional Danish Summer dish for the very warm Summer days, when you find it to hot to cook a warm meal. In my opinion you can either serve this dish as a cold main course or as dessert, it depends on your individual preferences.

I have found this recipe in the magazine (Isabellas), and I have made a few changes, so it fitted into the ingredients available in my kitchen.

Koldskål med ymer og creme fraiche - cold buttermilk dish: - 4 servings

• 1 organic lime - zest and juice or use lemon as in the original recipe
• 8 tablespoons of icing sugar
• 1 vanilla pod - only the corns
• 500 g ymer - classic Danish high protein fermented dairy product - instead of you should 250 g quark/fromage frais
• 125 g sour cream with 18% fat
• 1 l buttermilk or 1.25 l buttermilk, if you use quark
• fresh Summer fruit for as topping
• savoury small biscuits or müsli as topping

1. Add the vanilla corn, lime zest, lime juice and icing sugar into a mixing bowl.
2. Mix it together by hand using a whisker
3. Afterwards add in the ymer and sour cream, whip everything together by hand.
4. Finally add in the buttermilk and stir well.
5. Taste and adjust if needed with extra icing sugar or lime/lemon juice
6. Store cold for min 1 hour.
7. Serve in small bowl using fresh Summer fruit, savoury biscuits and müsli as topping.

Wafers with lemon and liquorice

Today it is Easter Saturday, which is the third day in the Danish Easter vacation. Today we should enjoy some more wafers either for dessert.

Again today I have been testing as well as enjoying my new kitchen equipment (Tefal Snack Collection). The selected ingredient today is lemon together with liquorice (classic Danish flavour  combination), as I have to make wafers using one or more of  the assigned ingredients in form of lemon, cinnamon, apple, cumin and Greek yogurt.
As provider of the liquorice I used a combination of dark muscovado sugar, which has liquorice notes as well as liquid liquorice flavour. Liquorice powder could have been used as well.

The taste of lemon and liquorice is not very dominate, it is more to the delicate side, so for more taste dominance the level of lemon peel and liquorice flavour should be increased.

Wafers with lemon and liquorice: - 5 wafers

• 250 g milk
• 1 eggs
• 5 g baking powder
• 50 g butter - melted
• 100 g dark muscovado sugar
• 150 g (cake) wheat flour
• ½ organic lemon - only the zest
• 3 drops of liquorice flavour

1. Add all the dry ingredients into a mixing bowl.
2. Add egg, melted butter and milk into the mixing bowl, while whipping.
3. Add in extra liquorice flavour, if needed, and whip again.
4. Let the wafer dough rest cold for 1 hour.
5. Heat up the wafer equipment.
6. Pour 2-3 spoonful of the wafer dough in the wafer equipment. Distribute the dough evenly.
7. Bake the wafer for approx 4 minutes.
8. Place the baked wafer on a oven grid, so the steam can disappeared, which ensures, that the wafer will become crisp.
9. Serve with ice cream and/or jam.

Vafler med citron og lakrids

I dag er det påske lørdag, hvilket er tredie dag i den danske påskeferie. Og i dag skal vi ligeledes nyde nogle vafler til dessert.

Så i dag har jeg atter testet mit nye køkken legetøj i form af Tefal Snack Collection. Og som udvalgt ingedient har jeg valgt citron sammen med lakrids (klassisk dansk smagskombination) ud fra listen over bestemt ingredienser i form af citron, kanel, æbel, spidskommen og græsk yoghurt.

Til at give lakridssmag har jeg valgt at arbejde med en blanding af mørk muscovado sukker, idet denne sukkarart har lakridser noter, sammen med flydende lakrids aroma. Du skal ligeedes anvende lakridspulver i stedet for.

Smagen af citron og lakrids er ikke specielt dominerede, men mere til den delikate side. Så hvis du ønsker mere smag af henholdsvis citron og lakrids, så skal du øge doseringerne heraf.

Vafler med citron og lakrids: - 5 vafler

• 250 g mælk
• 1 æg
• 5 g bagepulver
• 50 g smør - smeltet
• 100 g mørk muscovado sukker
• 150 g (kage) hvedemel
• ½ økologisk citron - kun skallen
• 3 dråber lakrids aroma

1. Tilsæt alle de tørre ingredienser til en røreskål.
2. Tilsæt æg, smeltet smør og mælk til røreskålen, mens du pisker.
3. Tilsæt lakrids aroma og pisk igen.
4. Lad veffeldejen hvilke koldt i køleskabet i 1 time.
5. Opvarm vaffeludstyret.
6. Hæld 2-3 skefulde vaffeldej på vaffeljernet, fordel ligeligt.
7. Bag vaflen i ca. 4 minutter.
8. Placere den bagte vaffel på en ovnrist, så dampen kan forlade vaflen, hvorved vaflen forbliver sprød.
9. Servere med is og/eller marmelade.

Wafers with cinnamon and apple syrup

I have been baking the first wafers on my new kitchen equipment (Tefal Snack Collection). I started out with an easy recipe modification using a recipe from the equipment. The modification is, that replaced the vanilla pod with cinnamon, so I could get started on the assignment of using one of more of the following ingredients in form of lemon, cinnamon, apple, cumin and Greek yogurt.

The amount of added cinnamon fills the kithcen with a lovely flavour during the baking process. In order to tick of another ingredients from the list, I served these wafers with apple syrup.

I still have to get acquainted with the baking time, when making wafers, so I was targeting  approx 2-3 minutes in baking time per wafers, which could be adjusted to 3-4 minutes. However, it is not funny eating wafers with black colour.


Wafers with cinnamon and apple syrup:  - 2 servings

• 60 g (cake) wheat flour
• 1 teaspoon sugar
• 1/4 teaspoon cinnamon
• 2 egg yolks
• 125 ml milk
• 50 g butter - melted
• 2 egg whites - whipped

1. Whip the egg white stiff.
2. Melt the butter and mix in the cold milk.
3. Add flour, sugar, cinnamon and egg yolks into a mixing bowl.
4. Pour the milk-butter liquid into the mixing bowl, while whipping. whip the mass homogeneously.
5. Gentle stir the whipped egg white in the wafer dough.
6. Heat up the wafer equipment.
7. Bake each wafer approx 3-4 minutes.
8. Served at once together with apple syrup.

Vafler med kanel og æbelsirup

Så har jeg været i gang med anvende den senste tilføjelse til køkkenudstyr i form af Tefal Snack Collection. For at få kendskab til mulighederne med dette Tefal udstyr startede jeg ud med at afprøve en medfølgende recept. Jeg lavede dog et enkelt ændring, idet jeg udskiftet vanille med kanel. Årsagen til at kanel blev valgt, at jeg som "betaling" for dette Tefal udstyr er, at jeg skal lave minimum 3 vaffelopskrifter, som alle inkluderer en eller flere af følgende ingredienser: citron, kanel, æble, spidskommen og græsk yoghurt.

Med den pågældende mængde kanel bredte der sig en dejlig duft af kanel i køkkenet i forbindelse med bagning af vaflerne. Jeg valgte at servere vaflerne med æbelsirup, så jeg kunne få anvendte endnu en ingredients fra ingredienslisten.

Jeg skal arbejde yderligere med at finde den rette bagetid for vaflerne. Jeg startede med at bage i 2-3 minutter, men jeg øgede efterhånden bagetiden til 3-4 minutter. Det er bedre at starte med en lavere bagetid end at få bagt vafler med sort kulør.

Vafler med kanel og æbelsirup:  - 2 personer

• 60 g hvedemel
• 1 teske sukker
• 1/4 teske kanel
• 2 æggeblommer
• 125 ml mælk
• 50 g smør - smeltet
• 2 æggehvider - pisket til fast skum

1. Pisk æggehviderne stive.
2. Smelt smørret and bland det sammen med den kolde mælk.
3. Tilsæt mel, sukker, kanel og æggeblommer til en skål.
4. Tilsæt smør-mælkeblandingen til skålen med de øvrige ingredienser, mens der piskes. Pisk blandingen til en ensartet masse.
5. Rørt de piskede æggehvide forsigt i vaffeldejen.
6. Varm vaffeljernet up.
7. Bag hver enkelt vaffel i 3-4 minutter.
8. Serve med det samme sammen med æbelsirup.

Almond pancakes

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.

I have used this  Femina almond pancakes as starting for these pancakes.

These pancakes i being forwarded to the monthly blogging event Tea Time Treats having the theme of pancakes, crepes, hotcakes and waffles. Tea Time Treat is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.

Almond pancakes: - 20 small pancakes

• 65 g (cake) wheat flour
• 55 g almond flour
• 30 g sugar
• 1/4 teaspoon baking powder
• 200 g milk
• 3 eggs
• 30 g melted butter
• 1 dl dairy whipping cream, 35-40% fat
• butter for frying

1. Add wheat flour, almond flour, sugar and baking powder into a mixing bowl.
2. Whip in the milk.
3. Whip in the eggs
4. Add in the melted butter, while stirring.
5. Whip the dairy whipping cream into light foam.
6. Gentle stir in the whipped cream.
7. Heat butter on a frying pan.
8. Place large spoonful of the pancake dough on the hot pan.
9. Bake the pancakes 2-3 minutes on each side.
10. Serve warm.

Pancakes with Amarena cherries

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.

I have used this Femina recipe on pancakes with marinated cherries as starting for these pancakes with Amarena cherries as extra touch.

These pancakes i being forwarded to the monthly blogging event Tea Time Treats having the theme of pancakes, crepes, hotcakes and waffles. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.

Pancakes with Amarena cherries: - 10-12 small pancakes

• 1 egg
• 60 g sugar
• 1/4 teaspoon vanilla sugar
• 1 teaspoon baking power
• 100 g (cake) wheat flour
• 100 g milk
• 10 g melted butter
• butter for frying
• Amarena cherries

1. Whip the egg, vanilla sugar and sugar into a foamy mass.
2. Sieve the flour and baking powder into the egg mass, and stir well.
3. Afterwards stir in the milk and melted butter.
4. Heat butter on a frying pan.
5. Place large spoonful of the pancake dough on the hot pan.
6. Bake the pancakes 2-3 minutes on each side.
7. Serve the pancakes warm with Amarena cherries.