Ærø shopping

Friday last week my mother and I went away on another day-trip, this time to the island of Ærø. As we did the trip before 1st October we got the return trip on the ferry incl. the car of 10 DKK in total, the sailing time is between 60-75 minutes each way. Now the price is 350 DKK, so it was something of discount :-)

In the town of Ærøskøbing I located this community driven shop called Den Gamle Købmandsgård,  where you can buy a selection of products made on the island of Ærø.

So I brought this little collection of some small soaps from with flavour of  lavender and mint from Sæberiet, liquorice candy made by Hattesen konfektfabrik, gooseberry jam by Annas Gourmet, salt from Salteriet and finally two green ceramic bowl made by Skåb Keramik.

Marzipan cake with nougat filling for New Year 2019

At Midnight New Year´s Eve it is tradition to enjoy marzipan cakes (kransekage) together with champagne/sparkling wine, when the bell will ring it´s 12 strokes. It is best to drink a sweet type of champagne/sparkling wine, so the champagne does not clashes with the sweet marzipan cake.

This year I have decide to make the marzipan cake with a nougat-licorice filling, so I could use up the last nougat after making Christmas sweets. The licorice taste could be judged as too strong by some people, while other persons will have a higher trace hole for licorice. Already now my good friends in Horsens will start to "fear" to taste these marzipan cakes.

I think, that the use of licorice into the nougat as well could work good for a Christmas sweet a la this nougat confect

At it takes time for the nougat filling to set again after the melting of the nougat in the microwave oven, you need to start the creation process either the evening before or very early on New Year's Eve.

The advantage of baking your own marzipan cakes is, that you decided on both the sweetness level as well as the taste of these cakes, if you want to twist the taste.
Another advantage by baking your marzipan cake is, that you can use leftovers of marzipan after all the Christmas activities of home-made marzipan based Christmas sweets.

Marzipan cake nougat filling: - 16-18 pieces

• 95-100 g soft nougat
• ½ teaspoon licorice powder
• 1/4 teaspoon raw licorice powder
• 400 g marzipan
• 125 g icing sugar
• 1 egg - only the egg white or 35 g egg white 

1. Melt the nougat in the microwave oven, little by little.
2. Stir in the type types of licorice powders. If you want a less strong taste, when only use ½ teaspoon licorice powder without raw licorice powder.
3. Fill the melted nougat-licorice into a small dome shaped silicone form.
4. Place the nougat filling in the refrigerator for minimum 2-3 hours or night over.
5. Heat the oven to 220'C (conventional oven).
6. Add all the ingredients into a mixing bowl. 
7. Knead all the ingredients together into a homogeneous mass.
8. Divide the marzipan cake mass into 16-18 pieces of equal size.
9. Press the marzipan cake mass flat, place one piece of nougat filling on the marzipan, and wrap it in marzipan, so the nougat filling is completely covered by marzipan.
10. Gentle roll the marzipan cake in a round form a la a small bun. 
11. Bake the marzipan cake mass at 220'C for 7-8 minutes. After 4 minutes baking time turn the plate around to get a more even baking of each marzipan cake.
12. Cool down the marzipan cake.
13. Happy New Year :-)

Christmas Calendar 2019 Day 17 - Pepper nut with licorice

I continue to bake for the Christmas coffee taking place later this week, this time is one of the Danish Christmas classic in form of "pepper nuts". "Pepper nuts" is a spiced small round cookie, where there is an extra addition of licorice, which is another typical Danish classic.

I have this recipe in a small leaflet, which I got together with the weekly magazine "Søndag".

You could also have a look at these recipes on "pepper nuts" licorice pepper nuts, giant pepper nut cookies, pepper nut muffins & pepper nuts a la Urtekram.


Pepper nut with licorice: - plenty

• 190 g butter - cut into smaller pieces
• 190 g sugar
• 1 tablespoon dark syrup
• 1½ teaspoon cardamon
• 1½ teaspoon cinnamon
• 1 1/4 teaspoon licorice
• 1 egg
• 340 g wheat flour
• ½ teaspoon baking soda
• 50 g white chocolate
• 1½ teaspoon licorice granulate

1. Start by adding all the ingredients into the mixing bowl of the stand alone mixer.
2. Knead the ingredients together. End by knead the dough by hand.
3. Cover the dough with cling film and let the dough rest in refrigerator the night over.
4. Heat up the oven to 200'C.
5. Divide the dough into smaller pieces, which is rolled by hand into a small ball.
6. Place the ball shape cookie on a baking tray covered with baking parchment.
7. Bake the pepper nuts at 200'C for approx. 10 minutes.
8. Let the pepper nuts cool down.
9. Cut the white chocolate into medium size, which is melted.
10. Dip the top of the pepper nuts into the white chocolate.
11. Afterwards sprinkle the white chocolate with licorice granulate.
12. Store in airtight containers.

Christmas Calendar 2018 - Welcome

Welcome to Christmas of 2018

Another Christmas, where I am spending plenty of wonderful hours in my kitchen filling up all my tins as preparation for Christmas and the coming guests. It is actually my eight season, where I am creating my very own Christmas Calendar !

As I create these various thing, I will be enjoying a one or many cups of tea from either the English Tea Shop Christmas calendar, which consist of 24 individual small packs or one of the many tea from Perchs tejulekalender :-) My plan is actually to be able to get through the various teas before New Year 2018.

In 2018 I will either share recipes on the various things, which I have created in my kitchen or some of the Christmas decoaration/tableau, which will decorate my home here in the fifth Season in Denmark called Christmas.

My plan here for December 1 is to enjoy some new teas, while I bring out my Christmas decorations from their hiding and place them around the house. I usually decorate for Christmas on the first Sunday in Advent, however, the first Sunday in Advent is first tomorrow Sunday 2 December, so therefore I do the Christmas decoration here on December 1 felling, that I am so how behind in my Christmas time table !!!

And if I get too tired drinking tea, when I can open the first door in my Christmas calendar with licorice :-)

I hope you will look by my kitchen a few times during December or perhaps even every single day :-) to see, what is going on and get inspiration for your own Christmas eatable creations or decorations.

Chocolate cake with liquorice cream layer

I have been baking this chocolate cake with a liquorice cream layer using a recipe from baking recipe magazine coming together with the weekly magazine "Femina". I have made no change to this recipe.

When I finally had put the cake together, I noticed a jam of blackcurrant standing untouched together on the kitchen table !!! So it turned out, that I had forgot to use the blackcurrant jam, so therefore I have been serving blackcurrant jam as a sauce together with the cake.

I find this cake to be very, very rich in chocolate taste, so this is cake for the chocolate lovers being full of dark chocolate together with plenty of butter. The liquorice taste is not very dominating in the final cake. Perhaps replacing the brown sugar with dark muscovado sugar with give more of a liquorice twist to the cake ?

Chocolate cake with liquorice cream layer:

Cake buns:

• 200 g dark chocolate
• 150 g butter - soft
• 200 g brown sugar
• 5 eggs - divided into egg white and egg yolk
• 100 g (cake) wheat flour 
• 1 teaspoon baking powder
• 5 tablespoon blackcurrant jam

Liquorice cream layer:

• 2½ dl dairy whipping cream, 35-40% fat
• 50 g icing sugar
• 2 tablespoon liquorice syrup

Chocolate glazing:

• 200 g dark chocolate
• 100 g butter
• 1 tablespoon liquorice syrup

1. Heat up the oven to 180'C.
2. Melt the chocolate for the buns together in water bath. Let the chocolate slightly cool down.
3. Meanwhile the butter and brown sugar into foam texture.
4. Add the one egg yolk at the time into the butter-sugar mass, whip in the each egg yolk, before the next egg yolk is added.
5. Add in the wheat flour and baking powder.
6. Afterwards add in the melted chocolate.
7. Whip the egg white stiff.
8. Gently stir in the whipped egg white.
9. Divide the dough into 2 portions.
10. Fill the dough into 2 round 20 cm round forms.
11. Bake the two chocolate buns at 180'C for 20-25 minutes.
12. Let the chocolate buns down after the baking.
13. Mix the dairy whipping cream, icing sugar and liquorice syrup together.
14. Whip the cream into a whipped foam.
15. Place the first chocolate bun into a round spring form as bottom layer.
16. Spread the blackcurrant jam on top of the this chocolate bun layer.
17. Spread the whipping cream layer on top of the blackcurrant jam.
18. Place the second chocolate bun on top of the whipped cream.
19. Place the cake cold in the refrigerator.
20. Melt the dark chocolate, butter and liquorice syrup together over a water bath.
21. Add this melted mass into a another bowl, which is placed cold in the refrigerator.
22. Stir in this chocolate glazing every 5-10 minutes.
23. When the chocolate glazing is thick enough spread it as top of the chocolate layer.
24. Place the cake cold, until it is time to serve the cake.
25. Consider to take the cake out of the refrigerator ½ hour prior to serving, as the chocolate glazing is very, very firm to cut through. 

Christmas Calendar 2016 - Marzipan with liquorice and orange

Christmas is getting closer, and so are the guests, which I have invited for Christmas evening coffee, so I need to make some more marzipan sweet treats. This time I am using an recipe from a special Christmas feature from the weekly magazine "Søndag".

Marzipan with liquorice and orange: - 16 pieces

• 2 organic oranges - only the zest
• 200 g marzipan
• 1½ teaspoon liquorice powder
• 20 g unsalted pistachio kernels - medium chopped
• 125 g white chocolate

1. Knead the marzipan, orange zest and liquorice powder together.
2. Shape the marzipan in a thin roll, which is cut into 16 pieces.
3. Store the marzipan pieces cold for 2-4 hours.
4. Temper the white chocolate.
5. Cover the marzipan pieces in the melted white chocolate.
6. Sprinkle the marzipan pieces with chopped pistachio.
7. Lets the chocolate dry, before the liquorice-orange marzipan sweet treat is stored in air tight containers for later use.

Christmas Calendar 2016 - Gingerbread cake with liquorice twist

Another great cake for some Christmas afternoon tea full of the many fantastic Christmas spices with a touch of liquorice (it is only at touch, so my friends in Horsens could relax reading this blog post).

I found this recipe in the magazine Isabella (issue 6/2016). I have made a few modifications, as I would not find all the needed ingredients in my local supermarket, and I did not want to spend another 1 hour going to a second supermarket to see, if they had the mentioned ingredients in the original recipe.

I found it quiet intriguing, that the recipe contains both baking soda and baking powder, so I talk with one of my colleague at work, who is baker, for what reason two types of baking powder was used. The use of baking soda is used as baking powder, when used in recipes with buttermilk, which is not the case here.
However, baking soda also gives a more dark colour in chocolate cake, so the amount of cocoa powder can be reduced. And this cake, where is used plenty of brown spices and sugar, so I think the baking soda in this cake is used to give a more dark colour in the final cake.

Gingerbread cake with liquorice twist: - 2 smaller cakes

• 1,75 dl water
• 2 teaspoons of baking soda
• 260g (cake) wheat flour
• 2 teaspoon of baking powder
• 2 teaspoons of ground ginger
• 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• 1 teaspoon of liquorice powder
• 1 pinch of salt
• 110 g butter - soft
• 90 g sugar
• 100 g dark syrup
• 50 g liquorice syrup
• 2 eggs

1. Heat up the oven to 180'C.
2. Bring the water to boil, pour into a glass and add the baking soda into the glass.
3. Mix flour, baking powder, ground ginger, cinnamon, nutmeg, liquorice powder and salt together in a mixing bowl.
4. Add butter and sugar into a second mixing bowl, where it is whipped into a airy mass.
5. Add the syrups and water-baking soda into the butter-sugar mass, while the whipping is continued.
6. Afterwards add in the flour and spice mix into the dough, and whip add.
7. Finally add in the egg, and whip again.
8. Pour the cake dough into 2 small or 1 big form.
9. Bake the cake at 180'C for 30-40 minutes.
10. Check with a pin, that the cake is baked, prior to removing it from the oven.
11. Let the cake cold down, before you slice it.
12. Enjoy a slice of cake together with a nice cup of tea.

Scary Halloween cookies with liquorice

I have found this recipe on scary Halloween cookies with liquorice in the monthly magazine of Samvirke (issue Oktober 2016). And when I saw this recipe I knew at once, that I should bake these cookies for the afternoon after the cultural expedition together with my good friends from Horsens. These cookies combined the word "scary" and liquorice, where my use of liquorice can scare my good friends from Horsens !!!

When tasting these cookies my good friends from Horsens were not scared at all ! The taste of liquorice was almost "invisible", so next time I will add in some more liquorice. You could taste the liquorice, when you were bitting into a pice of the liquorice (Heksehyl).

I have made one modification to the recipe, as I have replace the dark chocolate with milk chocolate, as I personally prefers milk chocolate much more than dark chocolate.

Halloweeb cookies with liquorice:

• 250 g brown sugar
• 150 g butter - soft
• 1 egg
• 1 teaspoon liquorice syrup
• 250 g (cake) wheat flour
• 125 g milk chocolate - roughly diced
• 130 g liquroice Heksehyl - roughly diced
• ½ teaspoon baking soda
• 1/4 teaspoon salt

1. Whip butter, brown sugar and liquorice syrup together for 5 minute at speed 2 on a stand-alone mixer.
2. Add in the egg, and whip for another 2 minutes at speed 2.
3. Mix flour, baking soda, salt, diced chocolate and diced Heksehyl.
4. Stir by hand this flour mix into the sugar-egg-butter mix. Until stir until the mass is homogeneous.
5. Divide the cookie mass into 2 portion, which is place on cling film. Press the cookie dough into roll shape, cover it with the cling film, and roll the dough into equal size.
6. Place the cookie dough in the refrigerator for minimum 8 hour or up to 2-3days.
7. Heat up the oven to 170-180'C (fan).
8. Slice the cookie rolls into slices of 1½ cm, which is placed on baking trays covered with baking paper.
9. Bake the cookie at 170-180'C for 15 minutes.
10. Cool down the cookies.
11. Store the cookies in air tight containers.

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.

Shrovetide bun with liquorice touch

I know it is first tomorrow that it is Shrovetide Sunday, but perhaps you already now would like to bake and enjoy your very own home-made Shrovetide buns. The taste of liquorice is more like a touch, so my good friends in Horsens, should be able to enjoy them without fearing for their blood pressure !

If you are not into liquorice, when you could try these Shrovetide bun with raspberry and marzipan  instead of.

Shrovetide buns with liquorice touch: - 12 buns

• 200 g milk
• 25 g yeast - in small lumps
• ½ teaspoon salt
• ½ teaspoon cardamon
• ½ teaspoon vanilla sugar
• 100 g dairy whipping cream - 35-40% fat
• 100 g butter - melted and cooled down
• 500 g wheat flour
• 50 g sugar

Filling

• 75 g soft butter
• 75 g marzipan - roughly grated
• 60 g icing sugar
• 1 tea spoon liquorice granulates 

1. Melt the butter in a cooking pot. Pour in the milk to cold down the butter, so the yeast can be mixed in. 
2. Add this liquid into a mixing bowl, agitate slowly, while a dry-mix of sugar, salt, vanilla sugar and cardamon is added in as well for 1 minute on speed 1.
3. Pour in the dairy cream together into the liquid phase.
4. Afterwards add in the wheat flour, knead for 10 minutes on speed 2.
5. Place the bun dough in air-tight container, while it raise in warm surroundings for 2 hours.
6. Weigh the bun dough in a size of 80 g, which is pressed flat.
7. The soft butter, marzipan, icing sugar and liquorice is whipped together in a light mass. 
8. On the flatten bun dough a spoon full of filling is placed together with a teaspoon of raspberry jam.
9. Fold the dough together around the filling - fold it close together
10. Place the bun up-side-down on the baking plate
11. Raise the buns for another 30 minutes. I do it by place the buns inside the oven, where I place the buns over a tray filled with 1-1½ l boiling water.
12. Heat the (conventional) oven to 210'C
13. Glaze the buns with milk
14. Bake at 210'C for 15 minutes in the upper part of the oven
15. Cool down.

Christmas Calendar 2015 - Oat flakes with butter and liquorice

I decided to twist the taste of these oat flakes pellet with butter and rum into ore of a liquorice direction, so remove the rum flavour, vanilla sugar and cocoa powder and replacing it with liquorice flavouring.

I make already now tell you, that my good friends in Horsens thinks, that the taste of liquorice is way to dominating !!!!

Oat flakes pellets with butter and rum: - 30-40 pellets

• 100 g butter . soft
• 100 g oat flakes - finely rolled
• 50 g icing sugar
• 1/4 teaspoon rum flavour
• coconut flakes

1. Add all the ingredients into a mixing bowl. 
2. Stir into a homogeneous mass.
3. Place the mass in the refrigerator for ½ hour.
4. Shape the mass into pellets having the size of walnuts or hazelnuts.
5. Roll the pellets in coconut flakes.
6. Store the oat flakes pellets cold in the refrigerator in airtight container.

Christmas Calendar 2015 - Marzipan with liquorice and raspberry

As preparation for my annual Christmas entertainment of local friends it is time to make various sweet treat with marzipan as main ingredients.

The first marzipan sweet treat is marzipan with liquorice and raspberry using a Odense Marcipan recipe. As it was impossible for buy the used liquorice marzipan anywhere here in Vejle, I decided to use plain marzipan with addition of liquorice flavouring instead off. I did my best to control the flavour addition in order not to scare my good friends in Horsens, which usually start to tremble from fear, when I using liquorice in my little kitchen !!!!

Marzipan with liquorice and raspberry: - 24 small marzipan pieces

• 150 g plain marzipan
• 1/8 teaspoon Dr. Oetker liquorice flavouring
• 2 tablespoon freeze-dried raspberries
• 150 g milk chocolate
• freeze-dried raspberries

1. Knead marzipan, liquorice flavouring and raspberries together.
2. Divide the marzipan portion into 24 smaller pieces, which is formed into bread shape.
3. Temper the milk chocolate, maximum temperature is 33'C.
4. Dip the marzipan bread into the melted chocolate.
5. Place the chocolate marzipan pieces on a piece of baking paper.
6. Sprinkle the marzipan pieces with freeze-dried raspberries.
7. Let the chocolate hardened, before the marzipan pieces are stored in airtight container.

Christmas Calendar 2015 - Liquourice Truffles

Another recipe from the Dr. Oetker Christmas recipe collection, which I have been testing out in my little kitchen as part of my annual Christmas Calender.

Instead of using only dark chocolate I used a combination of both dark and milk chocolate.

When you roll the truffles into the ball shape you can get some very dark hands from the truffle mass.

Liquorice Truffles: - 25 truffles

• 100 g dark chocolate - roughly chopped
• 50 g milk chocolate - roughly chopped
• 1 dl dairy whipping cream, 35-40% fat
• 50 g fine chopped almonds
• 2 teaspoon liquorice flavouring
• liquorice vermicelli - optional

1. Bring the dairy whipping cream to the boil in a cooking pot.
2. Remove the cream from the heat, and stir in the chopped chocolate. Stir until the chocolate in completely melted.
3. Stir in the almonds and liquorice flavouring.
4. Place the truffle mass cold in the refrigerator for 3-4 hours.
5. Form the truffle mass into small ball size, and roll it in liquorice vermicelli.
6. Store the liquorice truffles cold in an airtight container.

Easter Egg collection of 2015

My collection of Easter eggs received or brought in connection with Easter 2015:

• "Quail eggs" from Peter Beier
• Finnish Mignon egg (nougat chocolate made with almonds and nuts poured into a real eggshell from Fazer
• Decorate Easter egg from Nordisk Kompaniet
• Easter Lakrids ( cripspy mint choc coated liquorice) from Johan Bülow

I still have the eating pleasure of these Easter egg in front of me :-))) even though Easter 2015 finished one week ago !!!!

Saturated with liquorice - Lakridsfestival 2015

I am satured with liquorice after a visit to Lakridsfestival 2015 in Fredericia !!! For my good friends in Horsens this must sound almost impossible, that I can be saturated in liquorice. After 2 hours of tasting, tasting, tasting and yet some more tasting of various liquorice products I am actually satured in my taste buds of liquorice, I am have not even raided my goodie bag for any of the liquorice samples !!!! Lets see, how long this saturated state in my taste buds will last ?

After you had paid the entrance fees, where was plenty and yet some more liquorice goods, which you taste as much as you wanted. And you did not have the feeling, that the stand people were looking at you, when you decided to eat some more of their goods. This is excellent.

Besides from liquorice you could taste various normal food containing liquorice as seasoning, wine fitted to this food and finally a liquorice cocktail. I will been sharing this cocktail later on with you.

I will for sure be back again next year, if Lakridsfestivalen atter kommer til Jylland :-)

Anyway I did make various purchaces of liquroice products, so when the liquorice need gets over me, I should be able to do something about it.

At Møn Bolcher Møn Bolcher I found two version of white chocolate, one "plain" version only with liquorice and the second version with a trusted combination of liquorice and lemon. I also brought three glasses of liquorice. One glass of liquorice in white chocolate, raspberry and chilli, a second glass of liquorice in white chocolate and mint and finally the classic combination of liquorice in milk chocolate and liquorice powder !!!

 At a work station in the kitchen we could make our own taste version of liquorice with various ingredients. I decided to go for a combination of cherry, ginger and raw liquorice powder, which I finally dusted with "gold" as my very own glamour liquorice :-)

This was a very funny thing.

At the stand of Østerlandsk Thehus you could by five different liquorice teas in some wonderful metallic tins, a "plain" liquorice tea and the second version being Cool Mint. None of these teas contains any tea leafs.

Liquorice ice cream

You should really consider to make your own liquorice ice cream, if you often are disappointed, when buying ice cream with liquorice ice, where the taste of liquorice many times to light. Making your liquorice ice cream means, that you can control the level of liquorice added into the ice cream.

With a total of 5 tablespoons of liquorice powder, this ice cream has plenty of liquorice taste, so if you worry about your blood pressure, you should reduce the amount of added liquorice powder. I have previously been sharing a recipe on home-made liquorice ice cream with you.

If you are not Danish or Scandinavian, DO NOT make this ice cream, as the taste will scare the hell out of you !!!

Hopefully I can get started again on my ambition regarding making ice cream on much more regular basic, perhaps monthly ice cream production is too ambitious, but making ice cream every second month would also be OK in my opinion.

If you have any idea, what type of ice cream I should create next time, please feel free to share your suggestion with me :-)

UPDATE:
January 27 2015, this recipe was used for the blog challenge "Cooking with herbs" having focus on store cupboards and essentials as theme for January 2015, as liquorice both as syrups (sweet & salty versions) and as powder is cupboard essentials in a Danish kitchen :-)


Liquorice ice cream:

• 630 g whole milk, 3-3.5% fat
• 39 g skimmed milk powder
• 96 g sugar
• 32 g glucose syrup as powder
• 6 g ice cream stabiliser
• 1 tablespoon raw liquorice powder
• 4 tablespoons liquorice powder

1. Dry-mix all the powder ingredients. Pout them into the milk, as the milk is whipped.
2. Pour the milk base into the a cooking pot.
3. Heat the ice cream mix over medium heat until hot, but not boiling.
4. Pour the ice cream mix into a plastic container with a lid on.
5. Cool down the ice cream mix in the refrigerator, let the mix stand for minimum 4 hours or night over.
6. Whip the ice cream mix prior to freezing it.
7. Pour the mix into the ice cream machine and freeze it into ice cream, which takes around 30-40 minutes.
8. Store the ice cream in the freezer.

Liquorice Fudge

After I have found out how to make great tasting caramels, I have wanted to expand my candy creation skills, so when I saw this recipe on hjemmelavet lakrids fudge a la "Maden i mit liv", I decided to have a go on this fudge.

For the whipping part after the cooking I decided to team up with my very good kitchen help. You could also use a basic electrical beater or whip the fudge by hand, if you need to exercise during this calorie rich season.

UPDATE:
January 27 2015, this recipe was used for the blog challenge "Cooking with herbs" having focus on store cupboards and essentials as theme for January 2015, as liquorice both as syrups (sweet & salty versions) and as powder is cupboard essentials in a Danish kitchen :-)


Liquorice fudge:

• 1 tin of 397 g sweetened condensed milk
• 450 g sugar
• 115 g butter
• 150 g milk
• 3 teaspoon liquorice powder
• 1 teaspoon raw liquorice powder

1. Mix the condensed milk, sugar, butter and milk together in a large saucepan. Boil up this mass, while you stir regular. Cook the mass up to 115'C. 
2. Pour the fudge mass in a whipping bowl and add in the liquorice powders. Whip the fudge mass on speed 2 for 10 minutes.
3. Cover a baking form with baking paper.
4. Fill the fudge mass into this form.
5. Let the mass cool down
6. When the fudge is firm enough, cut it into squares of 2 x 2 cm each
7. Store the fudge in an airtight container.

Fredsted lakrids te for my tea pot 30

I have got this liquorice tea from Fredsted by my cousin in connection with PINK afternoon tea 2014. Now there was room among the daily teas, so I have taken this tea into rotation. My cousin knows my attraction towards liquorice, so this liquorice tea from Fredsted is very fitting to me.

The Fredsted liquorice tea is made from black tea with addition of 1.5% liquorice flavour. The flavour profile is for sure liquorice, however, the liquorice taste is not over the top in any way. The taste is good, but I would buy another type of liquorice flavour tea myself, as I am expecting much more liquorice flavour from a liquorice tea. The size of the tea leafs is actually having a quiet big size.

Liquorice marzipan cake - home-made

At Midnight New Year´s Eve it is tradition to enjoy marzipan cakes (kransekage) together with champagne/sparkling wine, when the bell will ring it´s 12 strokes.

Instead of buying finished liquorice marzipan in the supermarket, it is actually cheaper to make your ow version of liquorice marzipan buy mixing plain marzipan and liquorice powder together. By making your own liquorice marzipan you can every option of adjusting the strength of liquorice taste. At this point some of my good friends will start to have tics !!! as they know I am liquorice addicted. Anyway I have tried to "behave" myself, when I was making these liquorice marzipan cakes, as I will serving these marzipan cakes for other people. So I am looking forward to their judgement on the amount of liquorice powder used here :-)

Liquorice marzipan cake - home-made: - 16 pieces

• 250 g marzipan
• 62 g icing sugar
• 62 g almond flour
• 20 g egg white
• 1 teaspoon liquorice powder
• Decoration: egg white + icing sugar

1. Heat the oven to 220'C (conventional oven).
2. Stir the icing sugar and liquorice powder together with the egg white, so any lumps are removed.
3. Stir in the almond flour.
4. Knead the marzipan together with this sugar-almond-egg white together
5. Divide the marzipan cake mass into 16 pieces of equal size.
6. Form the marzipan cake mass into a triangle sharp.
7. Bake the marzipan cake mass at 220'C for 7-8 minutes.
8. Cool down the marzipan cake.
9. Decorate the top of the marzipan cake with icing sugar.
10. Let the icing sugar dry.
11. Enjoy !!!!