July 21, 2019

Blackcurrent jam


I have made my first visit to the garden of my good friends in Horsens, while they were away on Summer vacation, to pick both black currant as well as white current, which I afterwards have turned into jam in form of this black currant jam and rhubarb & white currant jam.

I used my jam book to locate a this recipe on black currant jam. As other suggestions on black currant you can also have a look at these suggestions (classic blackcurrant jam with twist of balcamicoblackcurrant jam with liquorice lemon and blackcurrant jam).

After the first filling of the jam into the jam glasses; I noticed that the jam did not gel. I think it was, because I had not boiled enough of the water in connection with the first boiling of black currant and water, where I boiled these two ingredients under lid.

Therefore I decided to empty all the jam glasses into the cooking pot and boil the jam again to remove more water from the jam to increase the dry matter, so the natural pectin of the black currant to gel the jam. And this project worked out very well for me, as after the second boiling them black currant jam did gelled in the jam glasses.

Blackcurrant jam: - 6 glasses
  • 800 g black currant
  • 675 ml water
  • 1.12 kg sugar
  1. Prepare the blackcurrants by washing the blackcurrant, removing the berries from the strings, removing leaves and removing the dead flower end.
  2. Place the blackcurrants in a large cooking pan and pour in the water. Bring the fruit to the boil, and let fruit simmer gently, until the fruit is tender, approx 25-30 minutes. REMEMBER to boil the fruit without the lid on the cooking pot.
  3. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
  4. Add the sugar into the fruit mass and stir until it is dissolved.
  5. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
  6. Test of set after 5 minutes using the flake test.
  7. When the setting point is reached, remove the pan from the heat and leave it to stand for 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
  8. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
  9. Leave the glass upright and disturbed to cool and set.
  10. Store at ambient temperature.

July 20, 2019

Knit shawl - third progress


My knitting project in form of this knit shawl is making fast progress, so my shawl will be finished quiet soon, so it ready for, when the cold weather once again will arrive here in Denmark.

I have made progressed away from adding more knit masks into reducing the amount of masks. The reduction is done at every 4 knit row, while the addition of knot masks was done at every 2 knit row. 

July 18, 2019

July - what's up


July - what's up

July is the second month of Summer here in Denmark, and a Danish Summer can be anything from rain over wind to sunshine. So fare it has been an average Summer.

Here in July various berries plays a big role, so you can either buy local produced berries in the supermarket, at small booth along the roads or perhaps just walk into your own or neighborough's  garden to pick fresh berries.


If you have plenty of strawberries you can make this strawberry jam, where apple is used to gel the jam. You could make this strawberry jam with elder flowers.


Another great tasting jam is this gooseberry jam



Besides from jams you can also make jellies like red & black currant jelly, which you can consider as the very first preparation for Christmas 2019 !!!!


Raspberries can either be used for raspberry vinegar or raspberry jam.

I hope you will look by my kitchen from time to time here in July to see, what kind of activities are taking place in my kitchen or in the garden :-)

So fare I have been the following stuff in my little kitchen here in July:

July 17, 2019

Knit shawl - second progress


The knitting  of this knit shawl is really moving fast forward, so I will for sure have a nice knitted shawl, when the colder season of both Autumn and Winter arrives here in Denmark.

It is the first for me, that I am actually knitting with my kitchen weight next to me, as I have weigh the yarn to check, when I have 10 g of the colour left, as I at this stage have to introduce the next colour.

And I am still in the process for adding more and more mask to the shawl.

July 09, 2019

Knit shawl - first progress


The knitting process of the knit shawl in seven different colour is moving forward. It always helps to have a weeks vacation and that the pattern is very simple. I only have to remember to increase the amount of knit masks on very second row. On top of this I also have to weigh the amount of yarn, as you have to start using two colours, when there is 10 g left of the first colour. Besides from these two things, it is a very simple knit pattern.

July 01, 2019

Lønnestræde elderflower cordial with less bitterness





It is this time again of the year, where you in Denmark can make your own elder flower cordial. Many Danes are actually making their own elder flower cordial, some you can quiet frequently during this time experience, that your local supermarket runs out of citric acid !!!

I have fine tunes this recipe on elder flower cordial to get less bitterness from the citrus fruits into the final cordial. So this year I have peel out the skin of both the lemon & lime. When I cut of all of the white citrus layer and thrown all the white stuff away. And final I have sliced the remaining part of the citrus fruits. So I am still using the citrus peel as well as the inside of the citrus fruits for flavour and taste. The majority of the bitterness is sitting in the white part of the citrus skin.


Elder Flower Cordial a la Lønnestræde with less bitterness:
  • 40 elder flowers
  • 2 lemons - organic - peeled, white skin removed and fruit part sliced
  • 4 limes - organic - peeled, white skin removed and fruit part sliced
  • 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 scissors 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. Peel the citrus fruits. And the peel into the bowl.
  5. Cot of the white part of the skin layer (gives bitterness) and cut the remaining part of the citrus fruit into thin slices. Add into the bowl.
  6. Add the cane sugar on top
  7. Add the citric acid as well.
  8. Add the boiling water into the bowl.
  9. 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.
  10. Cover the bowl with the lid.
  11. Let the content cool down to room temperature, before you place the bowl in the refrigerator.
  12. Stir or shake the bowl daily during the infusion time.
  13. Let the elder flower cordial infuse for 4 days in the refrigerator.
  14. Sieve the cordial to remove all the different ingredients.
  15. 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.
  16. 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.
  17. 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.

June 28, 2019

Shopping in Alsace



Home again after another great vacation in Alsace with a car full of shopping of food, tea and wine. A Peugeot 208 can contain minimum 60 bottles of wine AND a cooling box for transport of yogurt & wine in the trunk  !!! The rest of the luggage can be on the back seat of the car :-) And yes, also this year I had brought some flowers for my terrace.

The wine shelf in a French supermarket is divided into the various wine regions of France. And a supermarket in Alsace will on top divide the Alsace part of the wine shelves into the individual wine grapes (riesling, pinot blanc, pinot gris, muscat etc).



Besides from filling up the trunk with bottles of Alsace brought directly at various wine makers in Alsace I was buying different types of black tea at three different tea shops. I found tea from Dammann as loose tea leaves (Jardin Blue, Gout Russe Douchka & Etoile du Desert). I also located the tea shop of Le Théier Collection, which I have been buying before (Grande Catherine, Rose de Perse (my favourite rose flavoured tea) & Pomme de Pré) incl. a stainless drinking container, which can keep water cold for up to 24 hours and hot for up to 12 hours (and it works perfect). And finally I found a new French tea brand (well at least for me) in form of Compagnie Coloniale, where I will try out Jardin Gourmand & Cerise.



I was filling up my cooling box with some of my favourite French cheese such as Comte cheese, small goat cheese appetizer and a fresh cheese with a tomato filling (I will soon host the last of my birthday celebration with a lunch "in the green" = outdoor lunch, if the weather plays along my plans !!!), cream cheese with a nut mixture of walnuts and almonds. Also fruit yogurt made it´s way back to my refrigerator.
This small selection of Bonne Mamam jam was also brought by me in form jam made from Reine Claude plums, peach jam, apricot jam and rhubarb jam. If you want to make your own home-made versions of these jam, when have a look here: rhubarb jam with vanillaapricot jam with lavender & plum jam with star anise & vanilla. I was also filling up my stock of caramel sauce and mustard (classic Maille mustard & mustard with sauvignon grapes). Also Speculoos cookies (home-made speculoos) and paste ended up in my shopping backet.   




One of the dishes of Alsace is tarte flambee, so as usual I brought some dough plates for tarte flambee. Two box of fast risotto also ended up in my shopping basket, one with cheese flavour and the other with mushrooms. A suggestion for home-made risotto with portobello mushrooms

Finally two Patesserie magazines together with a new doormate with poppy decoration made their way back with me to Vejle :-)




June 26, 2019

Knit shawl in different colour

 

I found this yarn during a recent shopping tour to Randers. It is seven bunches of 50 g yarn each. The composition of the yarn is 50% wool, 30% silk and finally 20% nylon. The yarn will be turned in a big colourful shawl in seven different colours of blue, green and yellow.

On the photo at the top you can see, how I have selected the sequence of the different colours, starting from light blue over the dark blue to dark green to light green and finally ending with yellow.

The shape of the shawl is asymmetric. Look by from time to time, as I will share photo of my knitting process.

The knot recipe is developed by Uldfisken.

June 23, 2019

Twist bread for Sct Hans aften (Midsummer evening)


This evening it is Sct. Hans's aften (Midsummer evening), which will be celebrated with bonfires in the evening. When you have a bonfire you will also have some great embers, which you can use for baking of twist bread.

And perhaps you are lucky like me to have sticks for baking twist bread ?

You can suggestions for twist bread here

June 21, 2019

Shopping in Randers


During the days of Christ's ascension I was on rowing vacation between Randers and Rugaard (106 km rowing along the Eastern part of the coast of Jutland). On one of the days the weather so not good for rowing, as it was too windy, so here we went into the town center of Randers looking at the shops.

I found some yarn for multi coloured shawl. I also located a thin small Hamman towele from Turkey, which I will use for upcoming rowing trips.
And off cause I also went into the shop of Randers Handsker, where I brought a pair gloves in my favourite colour of green, an orange sun hat (as well for future rowing trips) and finally a a ring for scarfs.


June 20, 2019

Rhubarb & raspberry jam


At the Summer preserves course last year I brought this jam cooking book "First preserves marmelades, jam and chutneys. And this book I have located this recipe on rhubarb & raspberry jam. So this enabled me to use some of the rhubarbs in my garden together with clearing up the raspberries in my freezer.

I have just recently made this rhubarb & apple jam

As usual I will sell the majority of the jam to my work colleagues, as I cannot eat all this rhubarb jam on my own. The money, which my colleagues pay will afterwards be donated to charity.

Rhubarb & apple jam: 8-10 glasses
  • 450 g rhubarb stems - washed and stem removed and cut into a length 2-3 cm
  • 450 g raspberries
  • 85 ml water
  • 840 g sugar
  • Atamon - optional
    1. Add the rhubarb pieces, raspberries and water to a large jam. Bring the content to the boil, let the fruit simmer gently until tender/has pulpy appearance, approx 15 minutes.
    2. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
    3. Add the sugar into the fruit mass and stir until it is dissolved.
    4. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
    5. Test of set after 5 minutes using the flake test.
    6. When the setting point is reached, remove the pan from the heat and leave it to stand for 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
    7. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
    8. Leave the glass upright and disturbed to cool and set.
    9. Store at ambient temperature.

    June 18, 2019

    Asparagus risotto


    Risotto is one of my favourite dishes, and during Spring time risotto made with asparagus is perfect. For this specific risotto I have used a combination of both green and white asparagus. The types of asparagus is added at different time, as the white asparagus needs more cooking time compared to the green asparagus.

    As other Spring dishes with asparagus you could also have a look into Spring green risotto and asparagus soup.

    Asparagus risotto: - 2-3 servings
    • 1-2 tablespoons olive oil 
    • 1 onion - chopped
    • 300 g white asparagus - peeled and chopped into pieces of 2-3 cm
    • 250 g green asparagus - chopped into pieces of 2-3 cm
    • 200 g risotto rice
    • 1 dl white wine
    • 5 dl vegetable stock - warm
    • 20-25 g butter - i smaller pieces
    • Parmesan cheese - grated
    • 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 chopped onion and white asparagus 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 this vegetable stock and chopped green asparagus. Doing it like this means, that these vegetable will not 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. 

    June 16, 2019

    Open doors at local artists in Vejle


    In the first week end of May the local artists in the area of Vejle opened up their doors to their art studies, so you could visit them and see their art. And if you find something interesting you can also buy it being photos, ceramic or painting.

    My mother and I drove around for five different artists Saturday afternoon visiting them. Among other we visited Hanne Busch, which makes ceramics looking like different types of flower bulbs. Here I brought a hyacinth bulb together with a ceramic "thing", which can be placed on a metallic stick in my garden purely for decoration.

    Below you see the small collection, which I now have of ceramic flower bulbs.


    June 15, 2019

    Egg shaped silicone form - kitchen eqipment 37


    Before Easter I brought a Tupperware Surprise bag, which contained a silicone form in egg shaped. Besides from the silicone form the surprise bag also contained a small bowl with lid, a silicone scarper and finally a draining bowl.

    For Easter I used the egg shaped silicone for Easter egg cakes and Easter eggs scones. I have used this silicone form for a panna cotta dessert in egg shape. I will some time share this recipe with you as well.


    June 14, 2019

    Rhubarb & apple jam


    At the Summer preserves course last year I learned to make this strawberry& apple jam, where the addition of apple was used to gelled this strawberry jam. As rhubarb has a similar low natural content of pectin as strawberries, I decided to use addition of apple puree to gel this rhubarb jam in combination with a high sugar content.

    Well, I think I should have added some more apple puree to obtain a more gelled texture, as this rhubarb jam has a quiet fluid texture. Or perhaps it was the addition of the 200 ml water in order to the rhubarb boiled. Or perhaps I used have added ½-1 teaspoon citric acid to obtain the gelled texture.

    As usual I will sell the majority of the jam to my work colleagues, as I cannot eat all this rhubarb jam on my own. The money, which my colleagues pay will afterwards be donated to charity.

    Rhubarb & apple jam: 8-10 glasses

    • 1 kg rhubarb stems - washed and stem removed and cut into a length 2-3 cm
    • 200 ml water
    • 450 g cooking apples - peeled, cored and thinly sliced
    • 1400 g sugar
    • Atamon - optional
      1. Place the apple slices in a separate cooking pan together with the water part.
      2. Cover the pan with a lid and cook the apple over low heat, until the apples is quiet soft and pulpy, should look like apple mash (approx 10 minutes).
      3. Sieve the apple pulp, there should be around 340 g in total.
      4. Add the rhubarb pieces and water to a large jam. Bring the content to the boil, let the fruit simmer gently until tender, approx 15 minutes.
      5. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
      6. Add the apple purée into the rhubarb mixture mix together to combine the fruit.
      7. Add the sugar into the fruit mass and stir until it is dissolved.
      8. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
      9. Test of set after 5 minutes using the flake test.
      10. When the setting point is reached, remove the pan from the heat and leave it to stand for 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
      11. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
      12. Leave the glass upright and disturbed to cool and set.
      13. Store at ambient temperature.

      June 13, 2019

      Cream cake with rhubarb compote and marzipan


      At my recent birthday coffee I served cream cake using this recipe from Odense Marcipan on marcipanlagkage med rabarberkompot og syrlig vaniljecreme.

      Whipping together the dairy whipping cream and the full fat sour cream takes longer time than usual compared to whipping only dairy whipping cream. However, the flavour of cream and sour cream brings a great fresh taste, which helps to balance all the sweetness coming from the marzipan cake cover.

      However, I made the following modifications. Instead of baking my own sponge cake for the cake layers, I decided to but ready-to-use cake layers.
      Also the amount of dairy whipping cream and sour cream is a "funny" amount being 300 g, as the portion size of whipping cream and sour cream usually is either 250 g or 500 g portion sizes in the Danish supermarkeds. So here I adjsuted the amount from 300 g to 250 g.

      You can easily make the rhubarb compote the day before or a few days before, that you put the entire cream cake together.

      Cream cake with rhubarb compote and marzipan: -  1 cake
      • 1 pack with 3 cream cake layers
      Rhubarb compote:
      • 1 vanilla pod
      • 300 g rhubarb - cut into pieces of 2-3 cm
      • 100 g sugar
      Vanilla cream:
      • 2½ dl dairy whipping cream 35-40% fat
      • 2½ dl full-fat sour cream, 35-30% fat
      • 3 tablespoons icing sugar
      • 1 teaspoon vanilla sugar
      Cake cover:
      • 1 marzipan cake cover
      Rhubarb compote:
      1. Remove the vanilla corn from the vanilla pod, spread the vanilla corn with 1-2 teaspoons of the sugar.
      2. Cut the rhubarb stems into a length of 2-3 cm.
      3. Add the rhubarb, vanilla pod & corn and sugar into a cooking pot. Let the rhubarb simmer gently until the rhubarb is soft.
      4. Remove the vanilla pod from the rhubarb and let the rhubarb compote cool down. Store the rhubarb cold until, the cake is made. The rhubarb compote can be made a few days in advance.
      Vanilla cream:
      1. Add dairy whipping cream, full fat sour cream, vanilla sugar and icing sugar into a mixing bowl. Whip the vanilla cream together on medium speed in order to avoid over-whipping. The whipping takes longer time compared to whipping of dairy whipping cream on it´s own.
      2. Whip the vanilla cream until it is firm without being over firm/over churned.
      Cream cake assemble:
      1. Place one of the cake buns on the serving dish.
      2. Spread ½ of the rhubarb compote on the cake bun.
      3. Spread 1/3 of the vanilla cream on top of the rhubarb compote.
      4. Place the second cake bun on top of the vanilla cream.
      5. Spread the rest of the rhubarb compote on the cake bun.
      6. Spread 1/3 of the vanilla cream on top of the rhubarb compte.
      7. Place the last cake bun on top of the vanilla cream.
      8. Spread the remaining vanilla cream on top of the last cake bun.
      9. Take the marzipan cover out of it's package.
      10. Place the marzipan cover over the cake.
      11. Store the cream cake, until it is time to serve the cake.
      12. Serve the cream cake together with coffee & tea.

      June 12, 2019

      Kirsten's blood orange jam


      As a follow on this orange jam I decided to make a blood orange version using the same recipe. As I noticed, that the orange jam did not have a gelled texture, I did after some guidance decided to add in some citric acid. And this really do the trick, so my blood orange jam got a gelled texture. I have previously made this blood orange jam.

      It takes some time to make this jam, as the orange pieces have to soak cold in water for 24 hours, before it turned into jam.

      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. From sale of various jams in January - May (orange jam & lemon jam) it was possible to donate 110 DKK to Din NødhjælpJulemærkehjemmene.

      Kirsten's blood orange jam: 8-10 glasses.
      • 6 blood oranges with thin peel
      • 1 l water
      • 1 teaspoon white wine vinegar - optional
      • 1 kg sugar
      • 1 teaspoon citric acid
      • potassium sorbate - optional
      1. Wash the blood orange thoroughly.
      2. Do the cutting of the blood oranges on a chopping board, so all the orange juice can be collected and used in the jam mixture.
      3. Cut the blood oranges into smaller boat shapes. Afterwards slice the blood oranges "boats" into thin slices. Use a shape knife for all this cutting.
      4. Remove the blood orange seeds during the coating process, as they will give more bitterness in the final jam.
      5. Blood orange slices and lemon juice in added into a medium-large mixing bowl. Pour the water into the lemon mixture.
      6. Store the blood orange mixture cold in the refrigerator for 24 hours.
      7. Pour the blood orange mixture into a large cooking pot. Add in citric acid to the mixture.  
      8. Let the blood orange mixture simmer gentle for 1 hour without the lid on the cooking pot.
      9. Prepare the jam jars by filling them up with the boiling water.
      10. If the blood orange slices appear too thick, you could consider to blend the orange mixture, before the addition of the sugar.
      11. After 1 hours boiling add in the sugar.
      12. Bring the blood orange jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
      13. Test of set after 4-5 minutes using the flake test.
      14. When the setting point is reached, remove the pan from the heat and leave it to stand for approx.  5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
      15. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
      16. Leave the glass upright and disturbed to cool and set.
      17. Store at ambient temperature.

      June 11, 2019

      Oat cookies with raisin and cinnamon


      At my recent birthday coffee I served oat cookies with raisin and cinnamon. Some of my birthday guests thought, that the raisins were dark chocolate, so it was a bit of a surprise, when biting into a raisin ! I sued this recipe on oat cookies as starting point Valdemarsro havregryns cookies without the addition of dates and dark chocolate.

      In USA oat cookies is always served with raisin and cinnamon, so I used this good flaour combination.

      As other suggestions for oat cookies, you could also look at oat cookies a la Louisa Lorang or cookies with oat flakes, rhubarb and white chocolate.

      Oat cookies with raisin and cinnamon:- 12-14 cookies

      • Heat up the fan oven to 175'C.
      • 50 g soft butter
      • 50 g sugar
      • 50 g dark muscovado sugar
      • 1 egg
      • 2 tablespoon full-fat milk
      • 120 g oat flakes - fine
      • 100 g (cake) wheat flour
      • ½ teaspoon salt
      • ½ teaspoon baking powder
      • 75 g raisins
      • 1 teaspoon cinnamon
      1. Heat up the oven to 
      2. Add soft butter, sugar and muscovado sugar into the mixing bowl. whip it into a foamy mass
      3. Add in the egg and milk into the butter-sugar mass. Whip it together.
      4. In another mixing bowl add oat flakes, wheat flour, salt, baking powder and cinnamon, blend it together.
      5. Stir the dry mixture of ingredients into the liquid cookie mass. Stir it well together.
      6. Finally stir in the raisins.
      7. Cover the baking trays with baking parchment.
      8. Use to teaspoons to scoop up the cookie and place it on the baking tray with a good distance between each cookie, as the cookie will float out during baking.
      9. Bake the cookie at 175'C for 15 minutes.
      10. Swap the baking tray around in the oven after 8 minutes baking.
      11. After baking cool down the cookies, before storing them in airtight containers.

      June 10, 2019

      Ceramic market at Lillebæltsværftet May 2019



      Saturday 11 May 2019 a smaller ceramic marked at Lillebæltværftet took place in Middelfart. The marked turned out to be smaller (less booths with ceramic), than I had expected, before going to the marked. 

      The quality of the ceramic marked was very high, and the entrance to the marked was for free. So perhaps I will come again to this marked, which will come again in September.



      So what could I not live without ?

      I found this green ceramic vase made by Mads Ottow from Bag Det Blå Hus. It is a vase in the shape of a poppy. It can be used both as a vase, but it can also be placed up side down on a stick outside in the garden as decoration.



      And for my collection of dining plate made in green ceramic I also brought this plate made by Signe Kähler, so now I have invite two guests for dinner. (Studio Arhøj plate & Skagen Potteri plate).


      June 09, 2019

      Whit market at Trapholt 2019


      The annual White market (Pinsemarked 2019) at Trapholt started today and will also be there tomorrow White Monday.

      Together with the annual Christmas market at Trapholt has become a must-do-thing for me. And I was there sharp at 10.00 this morning, when the market opened. Both at the Whit as well as the Christmas marked at Trapholt you can always find some great craft designers of very high quality.

      As usual my advise to you is to arrive from the very beginng, as this means you can get parking spots more or less next door to the museum. Besides from getting a good parking spot, you can also get a good look around the various arts and craft booths, before the fair area becomes over-crowed.




      So what could I "not live without" this time ?


      A ceramic cup made by Rikke Elgaard. I have previously been buying a ceramic vase made by Rikke Elgaard. Going to the stand of Rikke Elgaard is like embarking on January sale, as hordes of people grabs "their vase/vases" and hold on to it, so no one else can take their vase !!!! I really like the vases, but I need to have more space to look and feel, before buying one of her larger vases.
      I also found another ceramic cup made by Lea Nielsen. Both the colour as well as the the surface of the cup reminds so much about waves on a calm open sea, so this cup also had to move home to me !!!
      Well, as I have enough green vases (perhaps ?), I am now on the look out for ceramic dining plate in my favourite colour of green. And here I found this plate made by Keis&Fiedler. I typically associate this ceramic with the small vases as well as the small houses. So it was a little of eye opener to see both the cups, bowls and plates. And the glazing of the cups was just fantastic. 
      '

      Finally I found this beautiful carve made from silk and in the colour of green. I was told by the the artist Alør, that the pattern was English stone hedges. Well, the pattern reminds me more about gobbles living in open sea ! 


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