TRÆNINGSMIRAKEL - MIRACLE OF SPORT

I keep juicing using the received ingredients from the JuiceSelvKassen fra Årstiderne. Why this juice is call the Miracle of Sport I have no clue about.


TRÆNINGSMIRAKEL - MIRACLE OF SPORT: - 4 servings

• 4 apples
• 8-10 stems of celery
• 1 cucumber
• 1 squasch
• 1 lemon with peel

1. Clean all the ingredients.
2. Juice everyhting together, juice the lemon in between the apples.
3. Serve cold and store the rest in the refrigerator.

Elder flower cordial a la Lønnestræde

I have been twisting this elder flower cordial a la Palle into elder flower cordial a la Lønnestræde. I find this to be a very fitting name, as all the elder flowers are collected in the surrounding of Lønnestræde.

In order to have more classic version and light pale cordial I have been working with lemon, lime and sugar in light colour.

You should really try to make your version of elder flower cordial instead of buying an industry product in the supermarket. It is a very easy thign to make and the taste is just so much better !!!

It is very easy to see in the supermarket, when it is high season for making elder flower cordial at home, as the supermarkets are running out for the citric acid powder.

Elder Flower Cordial a la Lønnestræde:

• 40 elder flowers
• 2 lemons - organic - in thin slices
• 4 limes - organic - in thin slices
• 40 g citric acid
• 1.5  kg cane sugar
• 2 l water - boiling

1. Shake the elder flowers very, very well, so they are free from various insects. DO NOT use water for this cleaning step, as this will reduce the wonderful taste of elder flower significantly as you remove the "yellow" flavour dust/pollen.
2. Use a siccor to cut the flowers from the flower stem, as these apparently will increase the bitterness level in the final cordial.
3. Place the elder flower into a big bowl, which you can close with a lid at the end.
4. Slice the citrus fruit into thin slices. Add into the bowl.
5. Add the cane sugar on top
6. Add the citric acid as well.
7. Add the boiling water into the bowl.
8. Stir the sugar into solution, so it does not form a sediment on the bottom, which is difficult to dissolved later, when the cordial is cold.
9. Cover the bowl with the lid.
10. Let the content cool down to room temperature, before you place the bowl in the refrigerator.
11. Stir or shake the bowl daily during the infusion time.
12. Let the elder flower cordial infuse for 4 days in the refrigerator.
13. Sieve the cordial to remove all the different ingredients.
14. Prepare the glass bottles by by filling them with boiling water. I do not use any preservatives, so this is important to increase shelf-life of your cordial.
15. You can also use plastic bottles, if you want to freeze the cordial as another way of preserving it. Remember NOT to fill these bottles completely, as liquid will increase in volume, when turning into ice.
16. Enjoy the wonderful Summer time using this cordial as "plain" cordial mixing with water (with or without gas), mixing with wine or sparkling wine. Or mix it gin or vodka and lots of ice.

SUMMER GREEN

When you are cleaning asparagus and break of the ends, I have started to save the ends for home-made juice. At the same time it turned out to be a good way of getting ride of various leftovers in my referigator :-)

SUMMER GREEN: - 1 servings

• 10-15 ends of asparagus
• 1 squashs
• 1 kiwi - without the ends
• 2 apples

1. Clean all the ingredients
2. Juice everything together.
3. Serve in a glass.

VILD MED INGEFÆR - CRAZY ABOUT GINGER

Once again I have receive a JuiceSelvKasse from Årstiderne, so my juicer and I are again expanding our juice capabilities. This it is a juice with focus on ginger, which I and my taste buds are enjoying.

Apparently ginger should have anti-inflammatory features as well as being stimulating the blood circulation. Well, I just like the taste of ginger very much :-)

VILD MED INGEFÆR - CRAZY ABOUT GINGER: - 4 servings

• 1 squash
• 1 lemon with peel
• 4 apples
• 6 cm ginger with peel
• 1 broccoli
• 500 g carrots

1. Clean all the ingredients.
2. Juice everything together.
3. Serve and store the rest of the juice cold in the refrigerator.

Spring green risotto

This is a dish, which combines  the first Spring/Summer green vegetable (asparagus, Edam beans and dill) with some very basic ingredients (vegetable stock, risotto rice, butter, white wine, garlic and onion), which I more or less always have available in my kitchen.


Spring green risotto with mushrooms: - 2 servings

• 1 onion - chopped
• 1 clove of garlic - finely chopped
• 250 g green asparagus - chopped into pieces of 2-3 cm
• 100 Edam beans
• 1-2 tablespoons olive oil 
• 200 g risotto rice
• 1 dl white wine
• 5 dl vegetable stock - warm
• 20-25 g butter - i smaller pieces
• Parmesan cheese - grated
• dill -chopped
• 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 onions and garlic 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 in the Edam beans and asparagus. Doing it like this means, that these vegetable will 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. 

Which cake should I bake for Jysk Maraton on Vejle Fjord ?

Which cake do you thhink, that I should bake for Jysk Maraton 2015 on Vejle Fjord next week-end ?

You can cast your vote until Thursday 18. June (big election day here in Denmark) before 23.59 CET and thereby decide, which cake the other rowers hopefully will enjoy at this rowing event. You can vote in the top box located in right panel. I am looking forward to have your decision ?

You can choose between the following two cakes:

• Yogurt-chocolate kage
• Squash cake with cream cheese glazing

UPDATE:

It was the yogurt chocolate cake, which became the lucky winner with 8 votes out of total of 9 votes.

Hvilken kage skal jeg bage til Jysk Maraton på Vejle Fjord ?

Hvilken kage synes du, at jeg skal bage til Jysk Maraton 2015 på Vejle Fjord næste weekend ?

Du kan afgive din stemme frem til og med torsdag d. 18. juni (store valgdag) kl. 23.59 og dermed være med til at bestemme, hvilken kage jeg skal medbringe denne robegivenhed. Du kan stemme i den øverste box i højre sidepanel. Og jeg glæder mig til følge flertallets afgørelse :-))

Der kan vælges imellem følgende to kager:

• Yoghurt-chokolade kage
• Squashkage med flødeostglasur

UPDATE:

Det blev yogurt chokolade kagen, der blev den suveræne vinder med 8 ud af 9 afgivne stemmer.

Fish dinner at Pihlkjær

Fish starter

In the central part of Aarhus where is located a smaller fish restaurant called Pihlkjær in a back yard. The menu is changing every single day. The waiter presents the menu written on a glass plate to the table, when everyone is seated. The menu consists of one fish starter, perhaps a meat starter, a fish main course and a meat main course and the dessert.

I do not recall, what I was actually eating besides from rhubarb playing a key role in the dessert. However, I recall the attention to the details of the single dish in form of eatable flower for decoration, squid ink being dried into a grid looking like chocolate typical seen on cake, this time as decoration on the main course.

Fish main course

It is a fantastic place with a great atmosphere, open connection between eating area and kitchen. Another things, which you notice is quietness in the kitchen.

Without wine you can get a 3-course menu for 39 €/person. I will give this restaurant 6 stars due to it´s combination of daily changing menu card, the attention to decoration details of the individual course, fantastic food and good service.

Dessert without fish

Yogurt Chocolate Cake

After my first attempt on baking brownie-style cake with yogurt, I decided to twist the recipe into being more of a cake than a brownie. Therefore the dark chocolate and orange was removed, and baking powder together with a small touch of salt were added instead of.

Now the cake tastes and looks like a chocolate cake. However it is still difficult to taste any yogurt. Anyway it is a good way of using up any yogurt leftovers from your refrigerator baking a cake instead of throwing the yogurt out.

Yogurt Chocolate Cake:

• 6 eggs
• 500 g sugar
• 150 g milk
• 150 g yogurt
• 250 g butter
• ½ teaspoon vanilla sugar
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 400 g wheat flour
• 75 g cocoa powder - without sugar

1. Heat up the fan oven to 180'C.
2. First whip eggs, sugar and vanilla sugar into a foamy mass. 
3. Meanwhile heat up the milk and butter in a cooking water, until the butter is melted.
4. Add in the yogurt into the sugar-egg mass, while whipping.
5. Afterwards slowly add in the melted butter-milk liquid, while whipping. Keep whipping for another 2 minutes on speed 3.
6. Sieve the flour and cocoa powder together. Add it into the cake mass, while whipping. 
7. Also add in the orange and chocolate pieces Stop the whipping, when the flour-cocoa is mixed in. 
8. Cover either one big baking tray ( 30 x 40 cm) or two smaller baking trays with baking paper.
9. Pour in the cake dough into the baking trays.
10. Bake the cake at 180'C for approx. 35 minutes.
11. Cool down the cake, before you cut and serve it.

Cake as evening meal at Kagens Dag i Vejle

For the first time ever Kagens Dag Kagens Dag (The Cake Day) finally reach us (19 May 2015) here in Vejle. Four bakers in Vejle teamed up together to make this event, where they would serve their cakes, tea and coffee in form of one big cake buffet. You could eat all the cake, which you like for 45 minutes, taking three pieces of cakes on to your plate by the time.

So I filled my stomach with plenty of cakes instead of eating a normal evening meal. The entrance fee was 75 DKK (10 €), and the all the profit was donated to the hopital´s clowns of Vejle.

Welcome to June - perhaps welcome to Summer ?

Welcome to June - perhaps welcome to Summer ?

Here in June we are still looking for some sunshine and some warmer temperatures. This year´s May seems never to have been more windy or cold as for 2015.

The positive outcome of the low temperatures is, that everything in the garden and nature blooms for a much longer time than usual. Usual the pheony is blooming around my birthday in late May. However, this has not been the case in 2015. I am still looking forward to blooming phenys, here I would like the wind to stop blowing, so the flowers will last longer.

The elderflowers have not been blooming yet, so I expected that instead will filling my kitchen here in June with elderflowers everywhere. And I think rhubarb will be joining in as well. So let me share some of my classic recipes with these ingredients as key ingredients

Elder flower cordial



Elder flower tea

Classic rhubarb cordial

Rhubarb compote with vanilla