Oat cookies with rhubarb

Continuing with my rhubarb theme I will share this recipe on havrekager med rabarber (oat cookies with rhubarb). These cookies are very easy to make and the addition of the rhubarb pieces give freshness to the taste.

I wonder, if you can call these cookies healthy due to the oat flakes (beta glucan ) ? Anyway these cookies really needs to be enjoyed on the day of the baking, as they turn soft very fast.

Oat cookies with rhubarb:  - 30 cookies

• 1 rhubarb - cleaned and cut into pieces of 1-1½ cm
• 150 g soft butter
• 85 g sugar
• 75 g oat flakes
• 125 g (cake) wheat flour

1. Heat up the oven to 175'C.
2. Whip the butter and sugar together with an electric whipper.
3. Add the oat flakes and wheat flour and stir the cookies mass together.
4. Use tea/table spoons to to place cookie dough balls on a baking tray covered with baking paper. There should be around 30 dough balls in total.
5. Press the cookie dough ball into a more flat shape using your hand.
6. Press the small rhubarb piece into the top of the cookie dough.
7. Bake the cookies in the oven at 175 for approx 12 minutes.
8. Let the cookies cool down on a baking wire.
9. Enjoy :-)

Lekué mini bread form in silicone - kitchen equipment 28

I am quiet crazy about the various Lekué forms in silicone, so when I away on business trip, I also try to find a department store, which has kitchen stuff. And here I easily spend some time looking new products from Lekué, very often a Lekué thing travels back in my suitcase to a happy live in my little kitchen. This time it was a mini bread form in silicone from Lekué, which now has a good home in my kitchen.

Only the future will tell, what will be created in this form !

RHUBARB SHOT

I continue with the rhubarb theme, this time is juice made on rhubarb stems with addition of apple and pear to give some sweetness. Next time I will be adding more apples and pears to increase the sweetness, as the acidity in the juice is quite high.


RHUBARB SHOT: - 1 serving

• 5 stems of rhubarb
• 1 apple without core
• 1 pear without core.

1. Clean all the ingredients
2. Juice everything together.
3. Serve cold.
4. Enjoy 
5. Can be store in the refrigerator for 1-1½ day.

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.

Rhubarb liqeuer with vanilla

Rhubarb and vanilla is a very classic taste combination, so I decided to make a vanilla version of this rhubarb liqeuer as well. Some how I also think, that a combinatiton of rhubarb and fresh ginger could be interesting at a later stage.

I can not await to taste the outcome of this liqeuer production in 2-3 months time. I find I will make a bigger tasting session inviting friends and family around for the 2016 election of the fruit liqeuer.

Rhubarb liqeuer with vanilla:

• 250 g rhubarb - cleaned and chopped into smaller pieces
• 100 g sugar
• 350 ml vodka
• ½ vanilla pod - sliced open.

1. Start by putting boiling water into the storage jar for 5 minutes.
2. Empty the glass.
3. Put the rhubarb pieces into the glass.
4. Afterwards place the sugar on top together with the vanilla pod.
5. Finally fill the vodka into the glass.
6. Close the glass and shake it.
7. Store the glass dark.
8. Shake the glass regular until the sugar has been dissolved.
9. After 2-3 months storage in the dark remove the rhubarb pieces and vanilla pod.
10. Pour the rhubarb liqueur in a bottle.
11. Store the filtered rhubard liqueur for another month.

Rhubarb cake

I have located this recipe on rhubarb cake in the free magazine "Sæson" (issue April 2016), which has focos on using more fruit and vegetable in your food.

The cake quiet interesting, when reading the recipe, however the final result is more of a average, not so interesting cake. And it takes quiet so more time to make this cake, as it contains two different dough as well as the rhubarb compote.

Rhubarb a la Sæson:

• Rhubarb compote
• 300 g rhubarb - cleaned and chopped into smaller pieces
• 100 g sugar
• ½ vanilla pod 
• 1 tablespoon fresh ginger - grated
• Crumble dough
• 100 g sugar
• 100 g almond flour
• 100 g cold butter - diced
• Cake dough
• 1 vanilla pod
• 100 g soft butter
• 100 g butter
• 2 eggs
• 100 g (cake) wheat flour
• 1 tablespoon baking powder
• 50 g almond splits

1. Add rhubarb pieces, sugar, vanilla corn and pod together with the ginger to a cooking pot.
2. Heat up and let the rhubarb compote boil gentle for 10 minutes,
3. Remove the vanilla pod.
4. Let the rhubarb compote cold down,
5. Mix the crumble dough ingredients together in form of sugar, almond flour and butter. Put the crumble dough aside for later use.
6. Whip soft butter, vanilla corns and sugar white using an electrical hand mixer.
7. Add in one egg by the time, while whipping the dough.
8. Mix flour and baking powder together. Sieve it into the cake dough.
9. Stir the dough by hand into a homogenous mass.
10. Heat up the oven to 180'C.
11. Add 1/3 of the crumble dough into the bottom of the baking tray.
12. Add the cake dough on top of the crumble dough.
13. Pour the rhubarb compote on top of the cake dough.
14. Add the remaining part of the crumble dough on top of the rhubarb compote.
15. Sprinkle the top of the cake with almond splits.
16. Bake the cake at 180'C for approx.45 minutes.
17. Let the cake cool down prior to serving it.

CLAY - Museum of ceramic art Denmark

This evening I went by CLAY  on my way home from work (slight detour !) specific to the special exhibition on Fulby. I always get an itch in my fingers about picking up and touching ceramic (is it heavy or light and how does it fell in my hand). Every where there were signs stating "Do not touch" !!!!

I hope you will enjoy these photos. Besides from a great museum, the surroundings are fantastic. And yes I did find another ceramic thing, which I could not live without :-)

Ceramic plate from Finnsdottir

As a great birthday gift I got this Finnsdottir ceramic plate/small dish by my good girl friends. It is either a large plate or a small dish. As a regular reader I think you know, that I have a soft point with regards to ceramic !!! However, most of my buys I actually use on a daily basics for breakfast, tea drinking etc or on a my green vase table :-)

Rhubarb liqeuer

Continueing along my theme of rhubarb here in a so called Summer month of July I had today started anothe production of fruit liqeuer, this time using rhubarb and this recipe by Mads Madglad.

I can not await to taste the outcome of this liqeuer production in 2-3 months time. I have recently made raspberry liqeuer made by Mads Madglad as well.

Rhubarb liqeuer:

• 250 g rhubarb - cleaned and chopped into smaller pieces
• 100 g sugar
• 350 ml vodka

1. Start by putting boiling water into the storage jar for 5 minutes.
2. Empty the glass.
3. Put the rhubarb pieces into the glass.
4. Afterwards place the sugar on top.
5. Finally fill the vodka into the glass.
6. Close the glass and shake it.
7. Store the glass dark.
8. Shake the glass regular until the sugar has been dissolved.
9. After 2-3 months storage in the dark remove the rhubarb pieces.
10. Pour the rhubarb liqueur in a bottle.
11. Store the filtered rhubard liqueur for another month.

FRESH BREEZE

Another green and very healthy looking juice, where the taste is in the "healthy" direction without being ugly !!! This juice will not become one of my favourites.

As usual I ony use the mint leaves from the mint stems, as I find the stems of mint to give more bitterness into the juice. And I am not a fan of this type of bitterness.

FRESH BREEZE: - 4 servings

• 1 spring cabbage
• 1 lime with peel
• 1 green lemon with peel
• one handful of mint - only the leaves
• 2 cucumbers
• 2 green pepperfruit without the core and seeds
• 2 apples

1. Clean and rinse all the ingredients.
2. Cut the fruit and vegetable in manageable sizes for the juicer.
3. Juice everything together. Juice the mint leaves in between the apples.
4. Serve cold.
5. Enjoy 
6. Can be store in the refrigerator for 1-1½ day.

Crumble cake with blackberry

I will rowing a sunrise tour tomorrow morning on the Fjord of Vejle. After the rowing tour we will enjoying breakfast together. I have been asked, if I could bring a cake for this breakfast session, so I have baked a blackberry version only of this crumble cake with blackberry and apples.

Crumble cake with blackberry:

• 400 g blackberries
• ½ teaspoon vanilla sugar
• 100 g butter
• 50 g wheat (cake) flour
• 100 g oat flakes
• 3 tablespoon sugar

1. Heat up the oven to 200'C
2. Place the blackberries into a small oven stable tray.
3. Sprinkle the vanilla sugar on top of the blackberries.
4. Melt the butter.
5. Mix flour, oat flakes and sugar into the melted butter.
6. Spread this crumble layer on top of the blackberries.
7. Place the cake in the upper part of the oven.
8. Bake the cake at 20-25 minutes at 200'C.
9. Cool down the cake prior to serving.
10. The cake could be served with sour cream or whipped dairy cream.

Ceramic plate from Studio Arhoj

During a recent city vacation to Oslo I found a shop selling various types of crafts incl these two ceramic things, which I brought. In the same shop I also noticed some great ceramic plate, which I found very tempting.

However, when I turned the plate up side down, I noticed it was produced by Studio Arhoj, and there is not reason in buying Danish ceramic in Oslo, when you live in Denmark ! After my return to Denmark I went looking for these plates, where I found product from this craft studio in my local Decorate shop. However, these products are quiet popular, so I was placed on a waiting list !!! and last week I finally buy one ceramic plate in the colour called sea green.

So a big thank you to my good girl friend, who gave me some part of the plate as a birthday gift to me :-)

Raspberry liqeuer

My raspberry in my little garden was until a few minutes full of raspberries, this is not the case any more, as I have started the process of making raspberry liqueur using this recipe.

When I was picking the raspberries I was was doing regular quality control. If in doubt, if the raspberry was good enough to end up in the raspberry liqueur, I placed the raspberry in my mouth ! If it was not good enough I spat it out on the grass and it was good enough I enjoyed the taste of it !!!

Raspberry liqueur:

• 210 g fresh raspberries
• 210 g sugar
• 3½ dl vodka

1. Start by putting boiling water into the storage jar for 5 minutes.
2. Empty the glass.
3. Put the raspberries into the glass, check that each individual raspberry is good without any mould.
4. Afterwards place the sugar on top.
5. Finally fill the vodka into the glass.
6. Close the glass and shake it.
7. Store the glass dark.
8. Shake the glass regular until the sugar has been dissolved.
9. After 2 months storage in the dark remove the raspberries.
10. Pour the raspberry liqueur in a bottle.
11. Store the filtered raspberry liqueur for another month.

Crumble cake with rhubarb

With a July theme having focus on rhubarb, it is time for me to get started on making some rhubarb stuff in my kitchen.

I used this crumble cake with blackberry and apples as starting point for the rhubarb version. As spice in the crumble topping I decided to add some ground ginger, as I some time ago baked another rhubarb cake with fresh ginger inside.

A crumble cake is a very easy cake to bake, where you can use almost any type of fresh and/or frozen fruit, which you have available.

Crumble cake with rhubarb:

• 400 g rhubarb cut into 1-1½ cm pieces
• 3 tablespoon sugar
• 100 g butter
• 50 g wheat (cake) flour
• 100 g oat flakes
• 3 tablespoon sugar
• ½ teaspoon ground ginger

1. Heat up the oven to 200'C
2. Place the rhubarb pieces into a small oven stable tray.
3. Sprinkle with 3 tablespoons of sugar.
4. Melt the butter.
5. Mix flour, oat flakes, ginger and sugar into the melted butter.
6. Spread this crumble layer on top of the fresh fruit.
7. Place the cake in the upper part of the oven.
8. Bake the cake at 20-25 minutes at 200'C.
9. Cool down the cake prior to serving.
10. The cake could be served with sour cream or whipped dairy cream.

Brioche buns with French brioche mix

During my recent first Summer vacation in Alsace I enjoyed freshly baked brioche every day for breakfast, so while I doing some shopping I found some brioche flour mix made of flour and egg powder.

Now I have been making my first brioches as buns baked in muffin forms. And the taste is just great :-) I did not quiet understand the recipe details besides from the ingredients needed, so I used my gut feel making the brioche dough.

Brioche buns with French brioche mix: - 15 brioche buns

• 700 g brioche flour mix
• 350 g whole milk
• 16 salt
• 80 g sugar
• 130 g butter
• 2 eggs
• 20 g yeast

1. Add the milk, yeast, salt, sugar and eggs in the mixing bowl on stand alone mixer. Mix it together for 1-2 minutes at speed 2.
2. Add in the flour, and let the dough be mixed for 5 minutes at speed 2.
3. Let the dough raise for 1-1½ hour.
4. Place 80-90 g brioche dough in each muffin form.
5. Place the brioche in the oven with 1½ liter boiling water poured into a tray below the plate with brioche dough. This will really boost the raising of the final bun to a very big size. Let the dough raise in steam for 30 minutes.
6. Remove the brioches from the oven.
7. Heat up the oven to 180'C.
8. Bake the brioches at 180'C for 15 minutes.
9. Cool down the brioches.
10. Enjoy with good cup of tea (or coffee).

July equals Summer full of wind and rain

July euqals Summer full of wind and rain and rhubarb

We had some excellent Summer days in beginning of June full of warn and sunshine, but since mid June the Danish Summer has been full of wind and rain. However, this means that my garden is green and my rhubarbs are growing like a jungle.

Therefore the focus for me here in July is to make various food, where rhubarb plays the leading role or is the unique ingredients.

As inspiration I will share some old rhubarb recipes with you, if you as well has a garden full of rhubarb.

rhubarb jam with vanilla

muffin with rhubarb and white chocolate

rhubarb cordial a la Camilla Plum

and this rhubarb cordial can be used for making this cocktail

gin with lime and rhubarb cordial