WORK OUT WONDER WITH PARSLEY

I always gets very happy, when I see, that the JuiceSelvKasse from Årstiderne contains red beets for juice making. The red beet gives a very nice strong red colour, which later on will give red colour to your personal outlet regardless of format !

WORK OUT WONDER WITH PARSLEY: 4 servings

• 4 apples
• 800 g red beets
• 2 oranges
• 500 g carrots without peel
• 1000 g red beets
• 1 broccoli 
• parsley

1. Clean all the ingredients.
2. Juice the parsley in between the apples.
3. Juice everything together.
4. Enjoy and store the rest of the juice cold in the refrigerator for 1-1½ day.

February menu at Årstiderna, Malmö

During  a recent business trip to Malmö a work colleagea and I decided to leave the hotel in order to find another place to eat our evening meal. I had a few hours beforehand been scouting the city center, while I was looking into the local shopping life for possible places to enjoy an evening meal.

I more or less found the restaurant in the basement next door to the hotel ! And after a walk around the city center with my colleague we decided to have our meal at Årstiderna.

We were served the usually bread with sweet butter and a thick cream of some kind. The bread was warm and the cripsbread were very cripsy. The size of the bread was in small individual mini buns, which was a nice detail.

As a pre-starter to the actual month menu we were served a small soup on vegetable with a filling of smoked pork. Again the size of the soup portion was another nice little detail, not filling up our stomach to much.

As starter we were served carpaccio of salmon and monkfish with crab, cress and ryebread crips. It was interesting to see the use of cress as the green decoration element. In Denmark we mostly use cress for decoration of open sandwiches on rye bread.

The reason why I selected the February menu from the menu card was because the main course was game. I really enjoy eating game, so whenever I can have game I will select from the menu card. This time the main course was thick flank of deer with sprout, smoked pork and potato-mushroom cake. The flavour combination of sprouts and smoked bacon worked excellent.

The part of the February menu was a great tasting dessert in form of sea buckthorn ice cream with pickled orange, blood and crispy almonds. So another excellent tasting taste combination of acidity, sweetness and burnt cripsiness.

For this meal I paid 707 SEK incl 2 glasses of white wine. I will give this experience 4 stars.

Tea shopping in Malmö, Sweden

Just returned from a business trip to Malmö, Sweden with three new teas in my suitcase, as I managed to a walk around the city centre yesterday late afternoon. If possible I always like to find a local tea shop, when I am travelling. So during the last two-three years I have actually been buying most of my tea, when I away from home.

So in Five o'clock te-handel I had to restrict myself to buying "only" these three teas:

• Violte: Black tea with dried violet petals.
• Earl Grey Romantic: Earl Grey tea with orange peel and ginger.
• Orient blend: Black chai tea, orange, ginger and cardamon seeds.

I am looking to taste these teas in my tea pot :-)

Edam humus

When I first notice this recipe on this edamane hummus by Louisa Lorang in the weekly magazine "Alt for Damerne" and afterwards as well on the blog louisalorang.dk - Jeg er stadig sulten, I knew, that I had to try this recipe out in my small kitchen.

I really like the colour and the texture of this humus, but the flavour is too bland/uninspiring for me, so another time I will make a green humus, I will go for humus of edam beans and peas instead of. I find this humus to be a "funny" mixture of humus and guacamole without merging these two wonderful products into an even more excellent food item, so I will not make this humus again in my kitchen.

You can served this humus as dip to raw vegetable, as sandwich spread, with bread or omelet.

Edam humus:

• 50 g cashew nuts - soaked in water for 2-24 hours in the refrigerator
• 200 g edam beam without rind
• 1 small of garlic
• ½ dl freshly squeezed lime juice - 2-3 limes
• 2 avocados
• 1 handful of coriander
• salt & pepper for seasoning

1. Blend all the ingredients together to a homogeneous mass.
2. Enjoy
3. Can be stored cold in the refrigerator for 1-1½ day.

Cauliflower mushrooms soup

Again a cauliflower had found it´s way into a weekly vegetable box, which was placed outside my kitchen door :-( Cauliflower is not one of favourite vegetable, actually it is located on my "DO NOT LIST" together with egg plant and fennel.

Well something had to be done, and I did not feel like juicing it, as it not tasting very good in juice, so the only option for me was to turn into soup. This time I was more happy about the consistency and the taste of this soup with cauliflower. At the same time my mother also receive two portions like private senior meal service.

One good thing about soup is, that you easily make a big portion for next day´s meal or freeze it down for an easy evening meal later on.

Cauliflower mushrooms soup: - 6 servings

• 1 onion - roughly chopped
• 1 big cauliflower or 2 small cauliflower - roughly chopped
• 250 g mushrooms - roughly chopped
• 1.75 l vegetable stock
• 2½ dl dairy whipping cream, 35-40% fat
• salt and pepper for seasoning

1. Put all the vegetables and vegetable stock into one large cooking pot.
2. Cook everything for 15-20 minutes.
3. Blend everything into homogeneous mass.
4. Add the cream.
5. Bring the soup to the boil again.
6. Serve together with bread or crispbread.

Afternoon tea with Valentine inspiration

As part of a cultural Saturday in Vejle visiting the local culture museum (Spinderihallerne), it was timing for my very good friends from Horsens and I to enjoy the "usual" afternoon tea with inspiration from Valentines Day.

As tradition demands we started the afternoon tea session with a combination of sparkling wine, tea and cherry syrup in form of  Valentine Sparkle.

It is difficult task to find the right balance of sweetness and acidity in cocktails. So where is room for improvement for this specific drink to put it positive.

The first eatable part was off cause scones, a key ingredient for afternoon tea. Tea was also a flavour provider in these scones. Here the use of tea performed excellent in these Valentine scones full of "Sweet Love".

As sweet treat we could enjoy Valentine Fudge

As the last filling layer for the stomach we enjoyed some almond pancakes with fresh fruit and/or Amerena cherries. Uuuhmm -pancakes taste greats

I am still enjoying this very beautiful bouquet of flowers, which I received from my good friends :-)

Valentine Sparkle

CHEERS LOVE

We are coming to the end of a very romantic and tasteful Valentine Day. We will end this day of love with a spark of champagne in this red sparkling cocktail.

The overall taste profile has room for improvement, as it could do with some more sweetness.

I hope you have enjoy my four different recipes of how to celebrate Valentines Day with joy :-)

Valentine Sparkle:

• 1-1½ teaspoon strong Sweet Love Kusmi tea
• ½ teaspoon Amarena cherry syrup
• rose sparkling wine 

1. Fill  the tea and cherry syrup into a champagne glass.
2. Fill up the rest of the glass with sparkling wine.
3. Stir everything together, as the cherry syrup otherwise will be at the bottom of thee glass.
4. Cheers LOVE.

Valentine Fudge

SWEET TREAT FOR YOUR SWEET HEART

A little sweet for your own sweet heart. To turn this fudge into a more Valentine style sweet treat, white chocolate and freeze-dried raspberries were added after the cooking step.

I was quiet uncertain, when to add in the white chocolate, as I did not want to burn the chocolate, and yet I still wanted to melt the chocolate into the fudge. So I decided to add the white chocolate half way in the whipping process. The addition of something with a lower temperature gives a faster drop in temperature of the fudge mass, so you have to stop the whipping some minutes earlier, as the fudge mass suddenly seams to set in the mixing bowl.

You can first taste the raspberries, when you bite into a piece of freeze-dried raspberry.

Valentine fudge:

• 1 tin of 397 g sweetened condensed milk
• 450 g sugar
• 265 g dairy whipping cream, 35-40% fat
• 150 g white chocolate - finely chopped
• 3 tablespoons freeze-dried raspberries

1. Mix the condensed milk, sugar and cream 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. Whip the fudge mass on speed 2 for 7-8 minutes. After 5 minutes whipping add in the chopped white chocolate an freeze-dried raspberries.
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.

Valentine scones with Sweet Love

SWEET LOVE SCONE

The Valentine Day continues with some more heart shaped baked goods, this time in form of scones made with plenty of love or actually with Kusmi Sweet Love tea instead of the more usual milk.

I usually bake scones at 250'C, however as most silicone forms can not withstand such high temperatures, I lowered the baking temperature to 220'C in combination with increased baking time (10-15 minutes extra).

The use of Sweet Love tea gives a nice spicy, yet delicate flavou touch to these scones.

Valentine scones with Sweet Love: - 9 pieces

• 450 g cake flour
• ½ teaspoon salt
• 1½ teaspoon baking powder
• 60 g sugar
• 125 g cold butter
• 1 egg
• 2 dl strong Sweet Love tea (Kusmi tea)

1. Heat the oven (conventional) to 220'C.
2. Mix the flour, salt, baking powder and sugar together in a mixing bowl.
3. Cut the cold butter into small pieces.
4. Grind the butter pieces into the flour mix.
5. Make some strong tea
6. Add the egg to the warn tea and whip it together.
7. Mix tea-egg and flour-butter together without kneading it a dough.
8. Place the dough on a pieces of baking paper.
9. Flatten the dough into a height of 3 cm.
10. Use a glass to cut out scone pieces or place some of the dough in heart sharped silicone form.
11. Bake the scone at 220'C for 20-25 minutes.

Valentine buns with raspberry and white chocolate

EATABLE HEART FOR MY VALENTINE

Lets start this The Valentine Day with heart shaped buns for my Valentine full of love in form of raspberries and white chocolate

As recipe for the bun I used this Shrovetide bun recipe as starting point. Instead of a marzipan filling I added the raspberries and chocolate pieces directly into the dough at the end of the kneading.


Valentine buns with raspberry and white chocolate: - 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
• 80 g white chocolate - finely chopped
• 2 tablespoon freeze-dried raspberry

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. Add the white chocolate and raspberry, which is stir in by hand.
6. Place the bun dough in air-tight container, while it raise in warm surroundings for 2 hours.
7. Weigh the bun dough in a size of 80 g, which is placed in heart sharped siliconeform.
8. 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.
9. Heat the (conventional) oven to 210'C
10. Glaze the buns with milk
11. Bake at 210'C for 15 minutes in the upper part of the oven
12. Cool down.
13. Enjoy :-)

Barleyotto with mushrooms and peas

From time to time I also make something else than cake, bun, cookies, jam and ice cream. I actually managed to cook a hot meal almost every day !

I have found this recipe on this barleyotto in the weekly magazine "Søndag" (issue 03/2016). For me this dish is almost like a Nordic version of risotto, as we not grow rice in Denmark, but barley can be grown in Danish soil.

Any leftovers of this dish can easily be reheated and served a few days later on a busy working day.

As this dish contains parsley and garlic this blog post is being shared with this blogging theme of Cooking with herbs focus anything goes.

Barleyotto with mushroom and peas: - 2 persons

• 1 onion - medium chopped
• 1 clove of garlic - finely chopped
• 250 g mushroom - divided into 4 pieces each
• 3 tablespoon of butter
• 1 tablespoon of olive oil
• 200 g barley grains
• 1 dl white wine
• 8-10 dl hot vegetable stock
• 200 g peas
• 1 dl finely grated Parmesan
• 2-3 tablespoon finely chopped parsley

1. Heat up 2 tablespoons butter and the olive oil in a large cooking pot.
2. Fry the garlic, onion and mushroom for 2 minutes.
3. Add in the barley grains, while stirring. Let the barley grains soak up the liquid remaning in the cooking pot.
4. Add in the white wine. Stir regular.
5. When the white wine is disappeared from the cooking pot start to add in the vegetable stock little by little. Keep stirring.
6. Add in the pea together with the last part of the vegetable stock.
7. Stir in the 1 tablespoon of butter and grated parmesan.
8. Sprinkle the dish with finely chopped parsley prior to serving.

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.

Shrovetide bun with cherry and marzipan

Today is THE DAY as it is Shrovetide Sunday (Fastelavnssøndag) here in Denmark. What does it mean ? So today you will have the peak time for consuming Shrovetide buns, until you can not stand the sight of these very rich and fatty buns for another year.

Shrovetide bun are connected with fasting, which starts 49 days before Easter. And when in the 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. Fastelavnssøndag (Shrovetide Sunday) and the following Monday were the last days, where you could eat meat. The following Tuesday was the last day of eating wheat flour, where wheat buns were baked and eaten. This White Tuesday is also known as Pandekagedagen (Pan Cake Day) again relating to the use of wheat flour in pan cakes.

The traditional Danish "fastelavns"/Shrovetide song is like this:

Fastelavn er mit navn                                             Shrovetide is my name

Boller vil jeg have                                                    Buns I would like to have

Hvis jeg ingen boller får                                          If I get no buns

Så laver jeg ballade                                                When I will make trouble

Boller op, boller ned                                               Buns up, buns down

Boller i min mave                                                   Buns in my tummy

Hvis jeg ingen boller får                                         If I get no buns

Så laver jeg ballade                                                When I will make trouble

Other suggestions for Shrovetide buns couls as well be Shrovetide bun with liquorice touch (only for native Danes) or Shrovetide bun with raspberry and marzipan (both for Danes and other nationalities)

Shrovetide buns with cherry and marzipan: - 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

• 100 g marzipan - roughly grated
• 60 tablespoons of Amarena cherries
• icing sugar

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. Place the buns on baking trays covered with baking paper. Cover the buns with tea towels, and let the dough raise for another 1 hour.
7. Heat up the oven to 210'C.
8. Make a smaller hole in the upper part of the bun. Squeeze in the mixture of marzipan and chopped Amarena cherries into the hole.
9. Glaze the buns with milk.
10. Bake the buns in the upper part of the oven at 210'C for 15 minutes.
11. Cool down the buns, before decorating them with white glazing around the marzipan filling.
12. Enjoy.

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.

Shrovetide bun with raspberry and marzipan

This week-end Shrovetide Sunday is coming around your house, and perhaps you will have unexpected guests coming around as well, so you might as well get started baking Shrovetide buns for both expected and unexpected small and big guests.

I have used this recipe on Shrovetide buns as starting point. However I have reduce the butter amount from 125 g to 100 g butter, as the dough is quiet fatty in texture. As filling I used this combination of raspberry and marzipan from Femina.


Shrovetide buns with raspberry and marzipan: - 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
• 12 tea spoons raspberry jam - perhaps raspberry jam with star anise

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 and icing sugar 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.

Meat balls in tomato sauce

I found this recipe on these meat balls in the weekly magazine Søndag (issue 02/2016). I have made a few changes in form of using less meat (400 g minced mixed pork & calf meat instead of 500 g minced beef) and adding more vegetable to the tomato sauce. Finally I decided not to heat up the entire dish at the end in oven.

It is a nice meal with plenty of taste and various textures, which you hopefully can enjoy as well in your own kitchen :-)

It is an easy dish to make, so consider to make more of the meat balls and tomato sauce, so you extra easy home-made meals for later use, where you only have to boil so pasta, while you re-heat the meat balls and tomato sauce in the micro-wave oven.


As this dish contains plenty of parsley (in the meat balls, in the tomato sauce and finally being spinkled over the served dish) this blog post is being shared with this blogging theme of Cooking with herbs focus anything goes.

Meat ball in tomato sauce: - 4 servings

• Meat balls:
• 400 g minced pork & calf meat
• 1 teaspoon salt
• 1 egg
• 3 tablespoons grated Parmesan cheese
• 3-4 tablespoons chopped parsley
• 2 cloves of garlic - chopped
• 2-3 tablespoons olive oil
• Tomato sauce:
• 3-5 stems of spring onion - medium chopped
• 2 cloves of garlic - chopped
• 2 stems of celery - sliced
• 2 carrots - sliced
• 3 tablespoons of olive oil
• 1 cube of vegetable stock
• 2 tablespoons of tomato pure
• 1 can (400 g) of chopped tomato
• 1 dl white wine
• 3 tablespoons of chopped parsley
• Other part of the dish:
• 400 g shaghetti
• 100 g feta cheese
• freshly parsley

• Meat balls:

1. Mix the minced meat, salt, pepper, egg, Parmesan cheese, parsley and garlic together in a mixing bowl.
2. Form the meat mass into balls with the size of walnuts.
3. Place the meat ball on tray, cover with cling film and store for 30 minutes in the refrigerator.
4. Fry the meat ball for 3 minutes on olive oil on each size.

• Tomato sauce:

1. Fry the vegetable in hot oil in a cooking pot for 3 minutes.
2. Add in the vegetable stock cube, chopped tomato, tomato pure, white wine and parsley. 
3. Cook this tomato sauce under lid for 10 minutes.
4. Serve boiled shaghetti with tomato sauce and meat balls. Garnish with more chopped parley and feta cheese in small cubes.

SHARP PARSLEY

This is another very green looking juice, which actually taste as healthy as it looks ! I could have done with some less healthy taste and some more joyful taste. But you have no control over the content in the JuiceSelvKassen, which I get on a regular basis as one of my weekly vegetable box.

So I close my eyes and think, that this juice must be doing something inside me !

SHARP PARSLEY: - 4-5 servings

• 2 green pepper fruits
• 2 yellow pepper fruit
• 2 cucumber
• 350 g celery
• 2 limes with peel
• 100 g parsley

1. Clean and rinse all the ingredients.
2. Juice everything together.
3. Serve cold.
4. Store the remaining of the juice cold in the refrigerator cold for another 1-½ day.

February equals Shrovetide buns with a touch of love

February equals Shrovetide buns with a touch of love

After a month where some people have been doing their best to ride off the extra Christmas calories it is time again to enjoy some more calorie rich buns in connection with Shrovetide. A Shrovetide bun can be made from either a yeast dough or pastry dough. The inside of the bun can either be a cream fiiling or a mixture with marzipan as key ingredients. I personally have a preference for Shrovetide buns made from yeast dough with a marzipan filling.

Another key event in February is Valentines day (14 February), which I again will be celebrating in my kitchen making some heart sharped stuff.

Last month focus on citrus fruits resulted in 6 blog posts, where the key ingredient was citrus of some sort (almond and orange bread, humus with lemon, mazarin lemon moon cake, Madeleines with lime and rosemary, citrus panna cotta and orange jam with chili).

So lets start this last Winter month of February with a little inspiration for you and your kitchen. If you should have any ideas, which I could use for the upcoming Shrovetide buns and/or Valentine, please feel free to leave a comment :-)

shrovetide buns in Spring colour

Shrovetide buns with liqourice

Sweetheart juice

Valentine romance scones