March 19, 2019

"Burning Love" - mashed root fruit with topping of bacon


A classic Danish main course is Burning Love (Brændende kærlighed), which is mashed potatoes served with a topping of fried bacon and chopped onions. I recently noticed a recipe in the weekly magazine "Søndag", where the mashed potatoes was mashed root fruits. So for one of the regular Sunday dinners with my mother I served this dish.

You can replace the dairy cream with normal full-fat or skimmed milk together with 50 g butter instead of. I would normally used milk, but I had to dairy cream as left-over in the refrigerator.

"Burning Love" - mashed root fruit with topping of bacon:  - 4 servings

Mashed root fruits:

  • 1000-1100 g root fruits - I used a a mixture of 400 g celeriac + 300 g parsnips + 300 g potatoes
  • 200 g dairy cream - 9% fat
  • 20-25 g butter
  • salt & pepper for seasoning
Bacon topping:

  • 300 g bacon in small squares
  • 2 onions - finely chopped
  • 2 carrot - finely chopped
Other topping:

  • Pickled red beets
  • Parsley


  1. Wash and peel the various root fruits. Cut the root fruit into medium squares to obtain equal boiling time.
  2. Place the root fruit pieces in a medium-large cooking pot. Fill in water, so all the root fruit pieces are covered with water.
  3. Boil the root fruit pieces in the cooking pot covered with the lid for approx. 20 minutes.
  4. While the root fruit are boiling fry the bacon pieces on a hot frying pan.
  5. When the bacon pieces are crispy and brown in colour, when add in the chopped onion. Let the onion until, they are clear in colour.
  6. Afterwards add in the chopped carrots.
  7. Keep the bacon topping warm on the frying pan, until serving the dish.
  8. When the root fruit pieces are soft, empty the cooking pot for water. 
  9. Mash the root fruit pieces into a rough puree.
  10. Add the dairy cream into the root fruit puree. Stir well. 
  11. Add in the butter, and let it melt.
  12. Season the mashed root fruit with salt and pepper.
  13. Serve the mashed root fruit with bacon topping, pickled red beets and decorate with chopped parsley.

March 14, 2019

Ice cube form - kitchen equipment 36


I found a new ice cube form last time I visited Trapholt in their shop. The shape is a smaller version of ball shape compared to the last brought ice cubes form size xxl. So now I can make various sizes of ice cubes in ball shape.

Let's see, what kind of funny stuff I will make using this new ice cube form besides from ice cubes ?


March 08, 2019

Celebrating the International Women´s Day with Pink Gin Tonic


Today I am celebrating the International Women´s Day with a gin tonic dressed in pink :-) I have used this recipe on Gordon's pink tonic as starting point, but wanted to have more pink touches to the  colour by using a combination of Fentimans rose lemonade and Fentimans premium tonic in equal ratio. I used a ratio as I wanted to avoid to much rose flavour (identity).

Pink Gin Tonic: - 1 serving
  • 6 cl Gordon's Pink Gin
  • 9 cl Fentimans Rose Lemonade
  • 9 cl Fentimans Premium Tonic
  • 3-4 fresh strawberries - cut into smaller sizes
  • Ice cubes
  1. Start by adding the ice cubes into the large gin bowl.
  2. Fill in the gin followed by the rose lemonade & tonic.
  3. Add in fresh strawberries.
  4. Happy Women's Day

March 05, 2019

Suggestions on pan cake for White Tuesdays



Today it is White Tuesday, which is the last eating wheat flour, where wheat buns were baked and eaten. This White Tuesday is also known as Pandekagedagen (Pancake Day) again relating to the use of wheat flour in pan cakes. So this is the last day prior to the fast before Easter. During this 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 and empty the kitchen of "forbidden" food items.

So today I will share various recipes on pan cakes and waffers with you for your own celebration of White Tuesday in your kitchen.






March 03, 2019

Classic Shrovetide Bun with remonce



I learned to bake these very classic buns at the bread baking course, and I think this bun recipe will be excellent for making old fashioned Shrovetide buns on this Shrovetide Sunday (Fastelavnssøndag).

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.

I have added into cardamon as spice into the bun dough, and as filling I will use a classic remonce (mixture of butter, sugar and marzipan). As final decoration I will using icing sugar and freeze dried raspberries.


Classic Shrovetide buns with remonce: - 17-18 buns

Bun dough:
  • 650 g wheat flour
  • 50 g sugar
  • 120 g butter
  • 50 g fresh yeast
  • 50 g egg - or just use 1 egg
  • 8 g salt
  • 250 g full fat milk
  • 1 teaspoon cardamo
Remonce:
  • 75 g butter - soft
  • 75 g sugar
  • 75 g marzipan - grated
  • Egg wash
Decoration:
  • Icing sugar
  • Water
  • Freeze-dried raspberries
  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. Let the dough raise in the mixing bowl for approx 40 minutes under a damp cloth. The dough can also be raised on the kitchen table under a damp cloth
  6. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 70 g each.
  7. Mixing the soft butter, grated marzipan and sugar together by stirring with a spoon.
  8. On the flatten bun dough place a teaspoon full of remonce.
  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 40 minutes on baking trays covered with baking parchment. Do the raising under damp cloth (tea towels)
  12. Glaze each bun with whipped egg.
  13. Heat up the oven to 180'C (fan oven).
  14. Bake the buns at 180'C (fan oven) for 15-20 minutes.
  15. After 10 minutes baking switch the baking trays around in the oven. 
  16. Cold down the buns.
  17. Decorate the buns with icing sugar and freeze-dried raspberries.
  18. Enjoy :-)

March 02, 2019

Suggestions for Shrovetide buns for Shrovetide Sunday



Tomorrow it is Shrovetide Sunday (Fastelavnssøndag) here in Denmark. What does it mean ? It is the peak day for eating 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

If you have no clue, what kind of Shrovetide Bun to bake tomorrow, please look below for further inspiration.

And if you want to know that Shrovetide bun, which I am baking tomorrow, when visit my blog again tomorrow afternoon.





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