September 29, 2019

Muffin with apple, cinnamon and oat

For the annual cake regetta at-the rowing club I decided to give it a go with these æblemuffin with cinnamon and oat a la Elle. The muffins did not increase so much during baking, and they are a little to the dry side. Instead of using oat flakes, I decided to grained the oat flakes into oat flour.

As another suggestion on muffins with apple take a look here apple muffin with cinnamon. These muffins has more moisture.

In the original recipe the plain yogurt is used, however I decided to use thick milk instead of, as I had thick milk and no plain yogurt in my refrigerator. You could also use buttermilk as alternativ.

Muffin with apple, cinnamon and oat: - 8 muffins

  • ½ dl rape seed oil
  • 75 g sugar
  • 1 dl yogurt or thick milk
  • 2 eggs
  • 80 g oat flakes - grained into the flour
  • 125 g wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla sugar
  • 1 teaspoon baking powder
  • 1 nip of salt
  • 1 apple - diced into small pieces
  • another apple - cut into thin slices for decoration
  • cinnamon sugar - optional
  1. Heat up the oven to 180'C-
  2. Whip the sugar and rape seed oil well to get.
  3. Add in the thick milk/plain yogurt and whip.
  4. Add in the egg one by one, whip between each addition of egg.
  5. Add the wheat flour, oat flour, cinnamon, baking powder, salt and vanilla sugar into another mixing bowl.
  6. Add this dry into the sugar-oil-egg mixture, while you whip.
  7. Finally stir the apple pieces.
  8. Fill the muffin dough into the 8-12 muffin forms
  9. Add three thin apple slices on top of the muffin as decoration, and sprinkle cinnamon sugar on top.
  10. Bake the muffin at 180'C for approx 20 minutes, +/- 5 minutes (depends on the size of the muffin form).
  11. Cold down the muffins prior to serving them together with a cup of coffee/tea.

September 24, 2019

Pickled gherkins a la Rigeligt Smør

In connection with, that I got a bunch of gherkins, I have been testing out various recipes on pickled gherkins like these pickled cornichons. In this connection I found this recipe on pickled gherkins a la Rigeligt Smør, which I have made no modification to.

After the pickling process, the gherkins should mature for approx 3-4 weeks, so I still have to wait a little more time, before I taste them.

Pickled gherkins a la Rigelige Smør:
  • 750 g gherkins
  • 1 l water
  • 50 g salt
Pickling liquid:
  • 1 dill crown
  • 1 teaspoon mustard seeds
  • 10-20 black pepper corns
  • 1 cloce of garlic - cut into smaller pieces
  • 1 small shallot - cut into slices
  • 4 dl vinegar
  • 200 g sugar
  1. Bring the water to the boil, add salt into the water. Let the water-salt liquid cool down.
  2. While the water-salt solution cools down, clean the gherkins. I used a sponge to clean the entire surface. Afterwards prickle the gherkins.
  3. Place the pickled gherkins in the cold water-salt solution for 12-24 hours in the refrigerator.
  4. Remove the gherkins from the water-salt solution.
  5. Add all the spices for the pickling liquid in a empty glass or pickling jar. Afterwards add in the gherkins
  6. Bring the vinegar and salt to the boil.
  7. Pour the boiling vinegar liquid over the gherkins in the pickling glass/jar.
  8. Fill the pickling glass/jar to the top, until the gherkins are covered by the pickling liquid.
  9. Let the gherkins rest in the pickling liquid for around 3-4weeks, before you start using the picked gherkins.

September 23, 2019

Knit sweater called Mosegenser

After a lot of knitting of knit shawls (knit shawl in seven different colourslittle knit shawl & light knit shawl in cashmere), so I could get an even and steady knitting into m hands., it is time to start the kniting of this sweater called Mosegenser by Sandnes Garn. I got the yarn by some good rowing friends in connection with my birthday in May. The yarn is silk mohair, which is made form 60% mohair, 15% wool and 25% silk.

September 22, 2019

Cake regetta at the rowing club 2019

Yesterday afternoon it was time again for the annual cake regatta at the rowing club. The winner of the previous year´s cake regatta select the time as well as theme for the year´s cake year. And the theme for this year was muffins.

We were a small selected group of four persons, who joined this year´s cake regatta. We started by rowing a tour of 11 km on the Fjord of Vejle, which yesterday as unusual silent/still. After the return to the club is was time for some serious cake tasting. This year we did the tasting with fully open eyes, and after the tasting we pointed at the muffin, which each of us had as preference muffin.

My muffin with apple, cinnamon and oat got a second place.

The winner of the cake regatta was a muffin with rhubarb and macronsm which had a fantastic taste and texture. And I have already good a copy of the recipe from my fellow rowing friends. I am looking forward to test our this muffin recipe in my own kitchen.

September 19, 2019

Light knit shawl is finished

I have been turning this cashmere yarn made from 68% cashmere & 32% mulberry silk. into this knit shawl. It is amazing that 800 m yarn can weigh as little as 80 g ! 

This new light knit shawl has an entire length of 290 cm and the maximum wide is 64 cm. So it is actually slightly larger than this little knit shawl, which weighs 250 g !

I am looking forward to use it during this Autumn :-)

September 18, 2019

Upcoming cake regatta at the rowing club

This upcoming Saturday we will have the annual cake regatta at the rowing club. The theme of the annual cake regatta is selected by the previous year's winner, and the winner has selected "muffin" as theme for 2019.

I will be baking muffin with contains apples, as apples really is in season here in September. I have the following three muffins in mind:

  1. apple muffin with cinnamon and buttermilk
  2. Apple muffin with oat and cinnamon
  3. Apple muffin with crumble on top
I will leave the decision on what to bake in your capable hands, so leave a comment, if I should bake muffin option 1, 2 or 3. You have until Friday morning to leave a comment on this post or participate in the vote on the blog.

September 12, 2019

Squash cake a la Valdemarsro

The various kitchen gardens are booming with squash, so it can be an easy task to get surplus squash from friends and work colleagues. One way of using squash is to bake a cake with squash, and here I this time tried out this recipe from Valdemarsro. I decided to leave out the chocolate and I also replaced the walnuts with pecan nuts, as I still have some pecan nuts in stock after my last trip to USA. And the topping/glazing I also did not make. The cake taste great on it´s own.

As other suggestions for squash cakes you could also have look at these recipes:

Or you bake these buns with squash, as a way of using your surplus squash.

The squash cake is served on a ceramic plate made by Signe Kähler.

Squash cake a ala Valdemarsro: - 1 cake

  • 350 g sqaush - roughly grated
  • 250 g brown sugar
  • 3 eggs
  • 250 g wheat (cake) flour
  • 100 g butter - soft
  • 3 teaspoons cinnamon
  • 1 teaspoon all spice
  • 1 teaspoon cardamon
  • ½ teaspoon salt
  • ½ teaspoon vanilla sugar
  • 2 teaspoons baking powder
  • 1 teaspoon soda
  • 125 g peacon nuts - medium chopped
  1. Heat up the fan oven to 175'C.
  2. Whip the eggs, soft butter and brown sugar together in large mixing bowl using an electrical beater, until the sugar is dissolved.
  3. In another mixing bowl add the wheat flour, spices, baking powder, soda  and pecan nuts.
  4. Stir this dry-mix into the sugar-egg part of the cake, while you whip gentle.
  5. Finally add in the grated squash, stir well.
  6. Pour the cake mixture in a round spring form (diameter 20-22 cm).
  7. Bake the cake in the middle of the fan oven at 175'C for 50-60 minutes.
  8. Check, that the cake is baked, before removing it from the oven.
  9. Let the cake cold, before serving it together with a cup of tea/coffee.

September 11, 2019

Pickled cornichons

Perhaps you have already seen a few days ago, that I have been busy pickling gherkins in the week-end ? As I had received plenty of gherkins from my colleague's small holding, I decided to pickled the smaller gherkins a la cornichons using a recipe in the "green pickling book" issued by Tørsleffs Husmoder Service.

I have not changes to this recipe.

Pickled cornichons: - 1 big glass

  • approx 20-25 smaller gherkins
Salt slurry:

  • 1 liter water
  • 200 g salt
Pickling slurry:

  • 0.75 l plain vinegar
  • 2 bay leaves
  • 1 cloves of garlic - skin removed and cut into 4 smaller pieces
  • fennel seeds
  • 1/8 teaspoon of dried sage
  • 1/8 teaspoon of dried thyme
  • 1/4 teaspoon chilies
  • 10 small pickled pearl onions
  • potassium sorbate
  1. As a first step prepare the salt slurry, so it has time to be cooled down. Add boiling water in a bowl with salt. Stir until the salt is dissolved. Let the salt slurry cool down, before the cleaned gherkins are added into this salt slurry.
  2. Start by cleaning the small gherkins in plenty of water. I used a scourer to remove the dirty from the surface of the gherkins.
  3. Cut to the two ends of each gherkin, before placing the gherkins in the salt slurry.
  4. Place the salt slurry with gherkins cold. Let the gherkins stay in the salt slurry for approx. 24 hours.
  5. Remove the gherkins from the salt slurry, dry the salted gherkins using a clean tea towel.
  6. Put the gherkins and pickled pearl onions in the pickling jar/glass. 
  7. Bring the vinegar to the boil, and pour it over the gherkins in the pickling jar/glass. 
  8. After approx 12-24 hours drain the vinegar from the pickling jar/glass, drain the vinegar into a cooking pot.
  9. Add the various ingredients mentioned under the pickling slurry into the vinegar.
  10. Bring the vinegar incl ingredients to the boiling point, let the vinegar simmer for 5 minute.
  11. Add the potassium sorbate into the pickling slurry.
  12. Pour the hot spiced vinegar over the the gherkin in the pickling jar/glass.
  13. Close the pickling jar/glass.
  14. Let the small gherkin stand in the pickling slurry for approx 1 month, before you start to use them.

September 10, 2019

Light knit shawl - third progress

Now the knitting moves faster and faster for each knitting row, as I now have passed the turning point, so now I am reducing the knit masks on every second row. I know, that the colour of this cashmere yarn is more Summer like, so not fitting into the colour pattern of Autumn, but that is OK for me.

September 08, 2019

Week-end DIY project - pickled gherkins

This week-end I had a DIY project pickling gherkins. At this is a time consuming project in this sense, that the salt process takes around 12-24 hours, before you can move on to the net step.

One of my work colleagues grows various vegetable on a small holding. And as he had plenty of gherkins, he brought along some gherkins, dill crones and fennel seeds for me. 

Pickling the gherkins also allowed me to use my ceramic pickling jars for the first time.

So, I have making the following pickled gherkin versions:

September 06, 2019

Other shopping in Greece

Besides from food shopping in Greece from filling various food and candy into my suitcase I also brought some hand-made sandals in leather, a light tunica in cotton, a scarf in my favourite colour green and finally a knit shawl/bolero in cotton by the Greek designer Ioanna Kourbela as well in my favourite colour :-)

September 05, 2019

Food shopping in Greece

I have just returned from another rowing holiday in Greece, where the suitcase again had room for some little food shoppping. As usual I brought back olive oil, olives and various herbs mixes with me. So now I have make Greek salad, tzatziki and spaghetti (perhaps not typical Greek-style food !).

Also, some candy in form French style nougat with fruit and nuts as well as Lokum found a space in my suitcase.

September 01, 2019

September - what's up

September - what's up

The month of September is the firstmpnth of Autumn here in Denmark. It is also the season for harvesting apples in your garden. And you will have so many apples, what you have figure out, what to do with all these apples in your kitchen.

Therefore I am sharing some suggestions with you, which has apple as the main ingredient.

I hope, that you look by from time to time here in September to see, what I have creating in my kitchen of seasonal recipes:-)


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