Hveder 2022

 

Today Thursday evening is this the evening before Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamom.

This year I tested out a recipe I located in the weekly magazine "Hendes Verden - issue 19 / 2022" being rich in egg. I have have no changes to the recipe expected for the kneading and raising procedure, where I used my usual way of kneading & raising. The recipe could do with some more cardamom or perhaps a combination of cardamom & vanilla sugar.

"Hveder" (wheat buns) with cardamom a la "Hendes Verden": - 12-14 buns

• 600 g wheat flour
• 3 tablespoons of sugar
• 80 g butter
• 25 g fresh yeast
• 2 eggs
• 1 teaspoon of salt
• 250 g full-fat milk
• 1 teaspoon cardamom 

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. Cover the dough in the mixing bowl with a damp tea towel.
6. Let the entire dough raise for approx 40-60 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 80 g each.
8. Shape the dough pieces into bun shapes. Place the bun pieces relative close in pans covered with baking parchment. 
9. Place the pans with bun dough in the oven (fan oven at 35-40'C). 
10. Let the bun raise for second time for approx. 40 minutes inside the oven, you could on top fill some boiling water into a container below the dough in the oven
11. Heat up the oven to 200'C.
12. Bake the bun at 180'C for 20 minutes.
13. Serve the buns warm with butter. Or slice them into 2 and roast the buns in the fan oven at 200C until light brown in the colour.

Recipe suggestions for hveder for Store Bededag 2022

  

This evening is the evening before Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamom.

Having discovered the great taste of home-made "hveder", where is no turning back for commercial baked "hveder". The combination of freshly grounded cardamon covering your kitchen in wonderful flavour and eating freshly baked/roasted buns is a combination made in heaven !!!

As inspiration for you I hereby share a selection of the various "hveder", which I have been baking over the years. And tomorrow I will share the recipe of the hveder 2022, which I will be baking this year.

Happy baking

Hveder 2020

Hveder a la Søndag



hveder -wheat buns with cardamon

Hveder a la Isabellas

Hveder af purpur hvede og surdej

Hveder med inspiration from "Maden imit liv"

Hveder med marcipan

Klassike hveder

 

Hveder 2021

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 moon cocoktail

 

Easter Calendar 2022

Today it is Easter Sunday, which is the fourth day in the Danish Easter vacation. However, there is still another vacation day tomorrow, so lets celebrate it by enjoying a drink. I have found this recipe here: Bigfarmboys cocktails recipe. I have made no modification to it.

Big Farm Boys Citronmåne: - 1 cockail

• 4 cl gin
• 4 cl Big Farm Boy citrin cocktail syrup
• ½ organic lemon - juice and zest
• ice cubes

1. Place the lemon zest in a cocktail
2. Pour gin and cocktail syrup in a cocktail shaker together with lemon juice and ice cubes.
3. Shake everything together.
4. Pour into the cocktail together with an ice cubes.
5. Cheers and enjoy :-)

Easter Calendar 2022 - orange jam with ginger & vanilla

  

Today it is Good Friday (Langfredag) being the second day of the Danish Easter vacation. So today, I will enjoy my vacation time making some home-made jam from orange for my Easter Calendar 2022.

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 (Julemærkehjemmene).


Orange jam with ginger & vanilla: 6 glasses.

• 6 organic oranges with thin peel
• 2 organic lemons
• 600 g sugar
• 2 tablespoons fresh grated ginger
• 1/4 teaspoon vanilla powder
• potassium sorbate - optional

1. Wash the orange thoroughly.
2. Cut of bottom and top of two of the oranges and throw away.
3. Cut the these two orange incl. the peel into small pieces. Remove any seeds. Place the orange pieces and the orange juice into the cooking pot.
4. Do the cutting of the oranges on a chopping board, so all the orange juice can be collected and used in the jam mixture.
5. Grate the zest of the remaining oranges and lemon, and add the orange & lemon zest into the cooking pot.
6. Peel the orange & lemon, and afterwards cut the oranges and lemon into smaller pieces. Remove the orange seeds during the coating process, as they will give more bitterness in the final jam. Add orange & lemon pieces together with the juice into the cooing pot.
7. Add freshly grated ginger and vanilla powder  together with sugar into the cooking pot.
8. Bring the jam to the boiling pot. Let it simmer gentle for 15 minutes under lid.
9. Remove the lid from the cooking pot, and the jam simmer for another 15 minutes.
10. Use a blend to get a more homogenous texture. 
11. Prepare the jam jars by filling them up with the boiling water.
12.  Stir in potassium sorbate, before you fill the jam into the jam jars.
13. Fill the jam into the jam jars. Close the glass with a lid.
14. Store at ambient temperature.

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.

Welcome to Easter Calendar 2022

 

Welcome to Easter Calendar 2022

Easter is just about to start. In Denmark we have public Easter holiday in form of 5 Easter days incl. two days in the week-end (Thursday - Monday). The schools are closed the three days just before Easter, so so many Danes will have  vacation as a family in this upcoming week.

This is the first Easter since the break out of corona, that we here in Denmark again travel outside Denmark or meet up with friends and family without any corona restrictions.

As usual I will be celebrating the Easter with a small Easter calendar, where I will share a recipe from my kitchen on each of the Easter days. I hope you will look from time to time, so I am busy with in my little kitchen. 

The first blog post will start in this Easter Calendar 2022 will Maundy Thursday  :-)