Sally's knit cap

After having finished with  knit cap in curry colour I have dug out another recipe on a knit cap from the magazine "Sally's", issue 2 / 2020.

As yarn I will use 50 g Semilla yarn (100% organic wool) in dark raspberry and 25 g Mayflower Super Kild silk mohair (76% mohair & 24% silk) in rust colour. The yarn cost is 110 DKK (14.50 €).

Knit cap in curry colour is finished

A fast finish to this knitting project in form of this knit cap, which has taken no time to knit. As yarn I have used the yarn Onion knit No. 4, which is a combination of 70% organic wool and 30% nettle fibers in colour of curry.

I decided to make a twist to rib part of the cap, where I used turned straight knit mask instead of normal straight knit to get a more defined visual knit pattern. 

As decoration I have a fur top, which can be click on/off using a push bottom, so it can be transferred from one knit cap to another knit cap.

So now, I have this knit cap available in two colours, curry & dark red.

Fanø shopping

One and half week ago my mother & I went on a day trip to the island of Fanø, as we could get a very discounted ferry ticket for one car including passengers for 50 DKK (6.6 €). The ferry normally cost between 199-385 DKK for a return trip, which lasts 12 minutes.

Our trip was a mixture of shopping and looking around the many small shops located in Nordby, lunch eating in Sønderho followed by a trip to the small art museum. 

On this trip I did not buy any clothes or yarn. Instead of I found two garden pots, one for a wind witch and the other one full of various "house onions". And the other thing, which I brought home as a another basket for the various knitting yarn purchased during this Summer from the same producer of this knit basket brought this Winter to the area of Limfjorden. 

 

New version of knit cap

 

After having finished  the knitting of Sunday Tee on knitting needle size 2 I needed a small and easy knitting project, which I could finished off in a shirt time.

I have previously knitting this specific knit cap using a recipe from my local yarn shop Garn i skovhytten here in Vejle. The yarn is called Onion knit No. 4, which is a combination of 70% organic wool and 30% nettle fibers.

I knitted the first version in the colour of darker red, and for the new version I will use yarn in the colour of curry yellow.

I have also decided to make a twist to rib part of the cap, here I will use turned straight knit mask instead of normal straight knit to get a more defined visual knit pattern. 

The fur top which I have for the red version knit cap has a push bottom, so it can be transferred from one knit cap to another knit cap.

The cost of the yarn is 100 DKK (13.25 €).

Sunday Tee - ready to wear

I have just finished the knitting of this Summer blouse in form of Sunday Tee by Petiteknit. And I have been able to enjoy it/wearing it during the last late Summer days here i Denmark. 

It has taken me quiet some time to knit this specific blouse, struggling with the knitting tension finding the right size of knitting needle to use. Instead of using knitting needle size 3 as mentioned in the knitting recipe, I found, that I had to use knitting needle size 2 !!!! Using knitting needle size 2 leaves me with the impression, that it takes forever to reach the final length of the blouse. 

As yarn for the blouse I have used Isagerstrik Bomulin in light yellow. This yarn is a combination of 65% cotton & 35% linen. I have spend 350 DKK for the yarn and 40 DKK for the knit recipe or a total of 390 DKK (52 €).

Blackberry vinegar - new portion

 

In the wood surroundings to my house I can pick blackberries, so today I went berry picking for the creation of a new portion of blackberry vinegar. And blackberry is a very good name for this berry, as your fingers become black during the picking process :-)

This vinegar can be used for salads, and could perhaps also combine well with goat cheese.

If you have been picking a lot of blackberries, you can also use these berries for jams such as blackberry jam with liquorice, blackberry jam with vanilla and lemon and my classic Christmas jam with blackberry. Other suggestions on blackberry vinegar without sugar addition are blackberry vinegar with rosemary and blackberry vinegar with tarragon.

Blackberry vinegar: - 6-8 bottles

• 450 g blackberry 
• 600 ml white wine vinegar
• 450 g sugar per 600 ml vinegar liquid

1. Place the blackberries in a bowl and pour over the vinegar.
2. Cover the bowl and leave it to stand for 3-5 days, stirring it a least once per day with a wooden, plastic or silicon spoon.
3. After 3-5 days infusion mash the fruit with a a wooden, plastic or silicon spoon.
4. Strain the mashed vinegar liquid through a sieve lined with muslin or use a jelly bag. Let is drain freely without pushing it to obtain a clear vinegar.
5. Measure the liquid. For every 600 ml liquid weigh out 450 g sugar.
6. Pour the liquid into a cooking pan and dissolve the sugar. Bring the vinegar to the boil.
7. Pour the vinegar into bottles and seal.
8. Store at ambient temperature.
9. Use for salads.

Sunday Tee - finished with the body

It has taken some time for me to knit from my first progress on Sunday Tee until the bottom of the blouse, as I have done the knitting on knitting needle number 2!!! But finally I have "made it", so now I can move on to the knitting of the arms :-)

Strawberry Rhubarb Tonic

 

It is Friday again, so it is time for drink to start of the week-end with :-) this time with strawberry-rhubarb liqueur in form of Råstoff, fresh strawberries and tonic.

Strawberry Rhubarb Tonic: - 1 cocktail

• 4 cl Råstoff Strawberry-Rhubarb
• Fresh strawberries - divided into two
• ½-1 teaspoon lemon juice
• Tonic water
• Ice water

1. Add the strawberries into a large bowl glass.
2. Pour the Råstoff  Strawberry-Rhubarb and lemon juice into the glass.
3. Add in the ice cubes.
4. Fill up the glass with tonic
5. Cheer and enjoy :-)

Crumble cake with blackcurrant jam

 

I have located this recipe on crumble cake in the weekly magazine "Søndag". I have made no adjustments to the recipe, well I used more blackcurrant jam, than originally mentioned in the recipe, so I could cover all crumble layer.

You can either use commercial blackcurrant jam or home-made blackcurrant jam. I can easily imaging, that you use other types of jam.

Crumble cake with blackcurrant jam: - 1 cake:

• 100 g dinkel wheat flour
• 250 g wheat flour
• 1 teaspoon baking powder
• 175 g butter - medium diced
• 1 teaspoon anise seeds
• 2 tablespoons sugar
• 2 egg yolks
• 1½-2 dl blackcurrant jm

1. Heat up the oven to 190'C.
2. Add the dinkel wheat & wheat flour together with the baking powder into the medium sized bowl.
3. Add in the diced butter, 
4. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
5. Add in 1 tablespoon sugar & anise seeds together with the egg yolks, and knead the mixture together without over-kneading the dough.
6. Divide the dough into 3 equal portions. 
7. Cover a baking tray with a piece of baking parchment.
8. Take two of the dough portions and press into the baking tray into a height of ½ cm.
9. Spread out the blackcurrant jam on top of the crumble dough in a thin layer.
10. Add in 1 tablespoon sugar into the remaining crumble dough.
11. Sprinkle out the crumble dough on top of the blackcurrant jam.
12. Bake the cake at 190'C for 30 minutes.
13. After baking remove the cake from the oven, cool down the cake, before it is cut into smaller pieces.

Carrot buns with whole grain flour

It is has been time again to bake some carrot buns, which time I have decided to use a mixture of wheat flour and whole grain wheat flour. Again I have reduced the amount of liquid due to the use of grated carrots, as the carrots are bringing liquid to the bun dough.

Carrot bun: - 12 buns

• 550 g wheat flour
• 100 g whole grain flour
• 50 g sugar
• 100 g rape seed oil
• 30-50 g fresh yeast
• 1 egg
• 8 g salt
• 200 g water 
• 200 g carrot - large grated
• 1 egg - whipped for glazing

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 under  a damp tea towel.
6. Let the entire dough raise for approx 40-60 minutes under a damp cloth.
7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 100 g each. Smaller size of 75-80 g is also possible.
8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
9. Let the bun raise for second time for approx 40 minutes under a damp tea towel.
10. Heat up the oven to 200'C.
11. Glaze the buns with whipped egg
12. Bake the bun at 200'C for 18-20 minutes.
13. Cold down the buns, before eating them.

Rose gin tonic

 

I brought a new bottle of gin, not because that I did not have more gin in my house, but because I found a rose flavoured gin in form of Rose Expression Silent Pool.

My friends in Horsens will start to shake, when they read this, as I very easy get carried away, when it comes to the use of flower flavourings. This Lavender meringue is still bringing "night mare thoughts".

I find the flavour profile of this rose gin tonic to be nice and not dominating in any ways. If I have had some dried rose petals, I would have added these as well as a decorating item. 

Some years ago I used Fentiman's rose lemonade to make these rose lemonade scones.

Rose gin tomic: - 1 cocktail

• 6 cl Rose Expression Silent Pool gin
• 18-24 cl Fentiman's rose lemonade
• ice cubes
• dried rose petals - optional

1. Add the ice cubes into the high ball glass.
2. Pour in the gin.
3. Fill up with rose lemonade.
4. Cheers :-)

Pasta dish with pepper fruit & goat cheese

I have located this recipe in the weekly magazine Søndag (issue 27/2020). As I really, really dislike blue cheese, I decided to remove this type of cheese during my cooking.

And instead of using 2 red pepper fruits, I used a combination of one green and one red pepper fruit. So again use, what you have available already in your kitchen of various coloured pepper fruits.

The goat cheese is added after the cooking of the pasta sauce in connection with the serving. There I found, that the pasta sauce taste such as good without as with the addition of goat cheese. So, if you dislike goat cheese, as some people do, when exclude the use of goat cheese.

Pasta dish with pepper fruit & goat cheese: - 2-3 servings

• 1 onion - medium chopped
• 2 cloves of garlic - medium-fine chopped
• olive oil
• 2 pepper fruit (green, yellow, red) - seeds removed and medium chopped
• 1 can of chopped tomatoes
• ½ dl white wine 
• ½ dl water
• 1½ tablespoon tomato concentrate
• salt, sugar & pepper
• 200 g pasta 
• 100 g fresh goat cheese - medium chopped
• fresh basil

1. Add the chopped onion and garlic into hot oil into a medium-large cooking pot.
2. Add in the chopped pepper fruit, and let it fry for 4-5 minutes.
3. Add in the wine, water, canned tomato and tomato concentrate and stir well.
4. Place the lid on the cooking pot, and let it simmer gentle for 10 minutes.
5. Season with salt, sugar & pepper.
6. Meanwhile boil the pasta.
7. Drain the pasta from water, and add the pasta into the tomato-pepper fruit sauce.
8. Top the pasta dish with goat cheese and basil leaves.
9. Enjoy :-)