August 16, 2021

Delayed birthday coffee

Due to the corona situation I have been delaying inviting guests around for my typical birthday coffee for the last 1-1½ year. As most of my friends have now been vaccinated against corona, I found the time was right to invite guests for two delayed birthday celebrations, so I invited guests for celebration of my 105 years birthday (I turned 52 years last, and 53 years this year = a total of 105 years).

As the weather was excellent we could sit outside drinking sparkling time, apple juice, coffee and tea together with various buns & cakes. 

As usual I had baked these saffron buns, which for me is a great birthday bun due to the rich flavour of saffron and high amount of butter in the dough. 


After the buns I served a partly home-made cream cake (lagkage) using ready-to-use cake buns and cake cream. On the first layer of cream I top with sliced banana, on the second layer of cream I added fresh blueberries and on the top of the whipped cream covering the cake I used fresh raspberries for decoration. You typical say, that the cream cake taste better the day after, so therefore I made the cream cake the evening before serving it.

From a local baker I had brought a big strawberry cake for 15-20 persons, so therefore my guests had no room in the stomach for eating this coffee-chocolate cake, so therefore my colleagues enjoyed this cake the day after my birthday coffee.


It was great again to have guests around for a good talk :-)

May 28, 2021

Gnocchi with meat sauce

 

During this cold Spring it is good to serve a hot oven dish, so when I found this recipe on gnocchi in the weekly magazine Søndag (issue 12/2021), I decided to make and serve it for my mother on our weekly Sunday dinner.

The only changes, which I have made, was to reduce the amount of chili from 1½ teaspoon to 1 teaspoon, as my mother does not like to spicy food. The other change was to increase the amount of tomato concentrate from 2 teaspoons to the entire size of the small tin of 70 g.

Gnocchi with meat sauce: - 4 servings
  • 300 g gnocchi
  • 1 fresh mozzarella cheese - medium chopped
  • 1 onion - medium chopped
  • 2 cloves of garlic - finely choppped
  • olive oil
  • 1 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 1 teaspoon dried chilii
  • 250 g minced beef
  • 70 g tomato concentrated
  • 400 g tomato passata
  • 1 dl water
  • salt & pepper for seasoning
  • fresh basil for topping
  1. Heat up the oven to 200'C.
  2. Fry the chopped onion & garlic in hot olive oil for a few minutes.
  3. Add in the dried herbs, let the herbs fry for 1 minutes.
  4. Add in the minced and fry it until it have changed colour.
  5. Add in the tomato concentrate, tomato passata, water, salt & pepper.
  6. Warm the sauce up.
  7. Add the gnocchi into a baking tray, fill the meat sauce on top, and mix it well together.
  8. Add the chopped fresh mozzarella on top.
  9. Bake the dish at 200'C for 25 minutes.
  10. Serve the dish hot together with fresh basil leaves.

May 27, 2021

Irma knit top - getting started on my first Summer knitting projects

 

As my first Summer knitting project, I have decided to knit this Irma top from Önling. As yarn I will use Önling no 14 garn, which is made from 78% cotton and 22% linen.

It will be something of a change knitting with cotton & linen yarn instead of the wool, which I have used a lot for my recent knitting projects. This cotton & linen yarn feels much hard for the fingers compared to wool.

I brought this yarn as part of a knitting box from Önling last Summer. Last Summer I started late June/beginning of July to knit some Summer projects, so my first Summer tops was first finished mid August. Therefore it has been important for me to start my Summer knitting sooner this year.

May 26, 2021

So Faded - ready for Spring time


I have finished my version of So faded by Andrea Mowry. I have knitted it in five different colours ranging from dark green, over light green, white version, lighter blue ending up with dark blue. 

To have a sweater fitting into Spring and Autumn, I have decided to knit my version with arms in half size. 

I have spend 845 DKK on the yarn for this sweater and 45 DKK to buy the sweater recipe. AA I have finished this sweater I have been able to place a cross on my Make Nine 2021 knitting project, and at the same time I am able to start on my various Summer knitting projects.


April 29, 2021

Hveder 2021

 

Today Thursday evening is this the evening before Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamon.


This year I have baked these "hveder" (wheat buns) using this recipe on hveder - wheat buns with cardamom as starting point with addition of freshly grounded cardamom. The second raising phase have also been modified. This year I have added in some more cardamom to have a more rich taste.

"Hveder" (wheat buns) with cardamon:
 - 16-20 buns

  • 650 g wheat flour
  • 50 g sugar
  • 120 g butter
  • 25 g fresh yeast
  • 1 egg
  • 8 g salt
  • 250 g full-fat milk
  • 2 teaspoons cardamom 
  • 1 egg - optional for glazing of the bun surface
  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. Cover the dough in the mixing bowl with a damp tea towel.
  6. Let the entire dough raise for approx 30-40 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 80 g each.
  8. Shape the dough pieces into bun shapes. Place the bun pieces relative close in pans covered with baking parchment. 
  9. Place the pans with bun dough in the oven (fan oven at 35-40'C). 
  10. Let the bun raise for second time for approx. 40 minutes inside the oven.
  11. Heat up the fan oven to 180'C.
  12. Bake the bun at 180'C for 20-25 minutes.
  13. Serve the buns warm with butter. Or slice them into 2 and roast the buns in the fan oven at 200C until light brown in the colour.

April 28, 2021

Recipe suggestion for "Hveder" for Store Bededag

 

This evening is the evening before Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamom.

Having discovered the great taste of home-made "hveder", where is no turning back for commercial baked "hveder". The combination of freshly grounded cardamon covering your kitchen in wonderful flavour and eating freshly baked/roasted buns is a combination made in heaven !!!

As inspiration for you I hereby share a selection of the various "hveder", which I have been baking over the years. And tomorrow I will share the recipe of the hveder 2021, which I will be baking this year.

Happy baking












April 23, 2021

Sparkling Rose Port

 

Let's celebrate, that the week-end is here with a large glass of sparkling rose port with inspiration from Storgaard delikatesser.

Another suggestion for a drink with port wine, you could also look at this white port tonic.

Sparkling Rose Port: - 1 drink

  • 6-9 cl rose port wine
  • sparkling wine - dry or semi sweet
  • ice cubes
  • 1-2 slices of orange
  1. Fill ice cubes into a large gin glass/bowl.
  2. Add in 1-2 slices of orange
  3. Pour in the rose port
  4. Fill up with sparkling wine
  5. Cheer :-)

April 11, 2021

Easter decoration 2021

 

It is a Danish tradition to decorate your home with various lambs, eggs, chickens in the time up to Easter. It is also a Danish to tradition to bring tree branches to the living room, which when is decorate with various eggs decoration.

I have also started to hang up various Easter decorations with tape in my windows as a way to use all my mine Easter decorations. This year I had to hang up the Easter egg a high up as possible, as my little garden tiger Felix likes to punch to things, which are within reach :-)
Also this year I have been buying some new Easter decoration, this year in form of 3 small decoration lambs.


I have received as gift as well brought myself this selection of both eatable & body shampoo & lotions Easter eggs


It is not typical Danish to decorate your outdoor surroundings with colourfull eggs. This is much more tradition in Germany. However, I really like these outdoor decorations with eggs, so I have been doing this for the last 7 years. 

April 05, 2021

Easter Calendar 2021 - lemon mousse

 

Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark.

After having two different Easter lunches from two different restaurants during this holiday period, where the both lunches included lemon mousse as dessert, I have decided to make home-made lemon mousse for  today's version of my Easter Calendar 2021.

I have used this recipe on citron fromage a la Valdemarsro as starting point. When you make this dessert, you need a lot of mixing bowls and you need to whip the different ingredients in a specific order, so you do not need to clean the mixer between each whipping part.

When you mix the melted gelatine into the lemon juice, I always used my electrical whipper, so I am certain, that I do not need up with gelatine lumps. And I also use the electrical whipper, when I added the lemon juice-gelatine liquid into the whipped egg yolk-sugar mix. For the rest of the mixing I do it gentle by hand.

I decided to use pasteurised egg yolk and pasteurised egg white. In Denmark each contain of egg yolk contains 2 egg yolk, while each container of egg white contains 1½ egg white, so therefore I used 3 egg whites. If you start from fresh eggs, when you divide two eggs into egg yolk and egg white.

Lemon mousse as dessert requires some planning, as the gelatine needs for set for minimum 4 hours or night over in the refrigerator.

Another suggestion on lemon mousse.

Lemon mousse: - 4 servings
  • 3 leaves of gelatine
  • 3 egg white
  • 2 egg yolks
  • 65 g sugar
  • 1½ dl dairy whipping cream, 38% fat
  • 3 organic lemons - zest & lemon juice
  • 1 dl dairy whipping cream, 38% fat - for decoration
  1. Place the gelatine leaves in cold water for 10 minutes.
  2. Place the egg white in a clean mixing bowl, and whip the egg whites into a firm foam.
  3. Pour the dairy whipping cream in another mixing bowl, and whip the cream in a airy foam, which is not too firm.
  4. Zest the lemons and squeeze the lemons for their juice.
  5. Place the sugar, lemon zest and egg yolks into another mixing bowl, and whip it thick foam.
  6. Melt the gelatine leaves in a small container in a water bath.
  7. Pour the melted gelatine into the lemon juice, whip well while gentle during pouring. Use the electrical mixer.
  8. Pour the lemon juice-gelatine mix into the whipped egg yolk-sugar, whip well while gentle pouring. Use the electrical mixer.
  9. Gentle stir in the whipped dairy cream into the egg yolk & sugar mass, little by little. Stir by hand.
  10. Gentle fold in the whipped egg white in the cream mass, little by little. Stir by hand.
  11. Fill the dessert mixture into either a large serving bowl or smaller serving bowls/ glasses.
  12. Place the lemon mousse cold in the refrigerator for minimum 4 hours or night over.

April 04, 2021

Easter Calendar 2021 - rich chocolate cake with twist of coffee & orange

 

Today it is Easter Sunday, which is the fourth day in the Danish Easter vacation.

And to day it is time to bake rich indulgent chocolate cake. You can either bake this cake as the usual one big cake or I decided to bake this chocolate cake in small pieces, so I ended up with 16 pieces of chocolate cake. 

I have found this recipe in the weekly magazine "Hendes Verden" (issue 8 / 2021). The original recipe consist of a chocolate cake with a topping butter, coconut and coffee. As I found, that the cake dough already contains 200 g butter, and a topping with another 100 g butter, I decided to bake the cake without making the topping. 

I also decided to give the cake a orange twist, both from using dark chocolate with orange flavour and orange zest.

Rich chocolate cake with twist of coffee & orange: - 16 small cakes
  • 200 g butter
  • 150 g dark chocolate -medium chopped
  • 2½ tablespoon cocoa powder
  • 4 eggs
  • 200 g sugar
  • 1 organic orange - only the zest
  • 175 g (cake) flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla sugar
  • 1½ strong coffee - made from 1 teaspoon with top of instant coffee
  1. Heat up the oven to 180'C.
  2. Melt the butter in a cooking pot. Add in the cocoa powder and chopped dark chocolate into the melted butter. Melt the chocolate.
  3. Add the sugar, orange zest and eggs into a medium sized mixing bowl. Whip into a foamy mass.
  4. Stir in the melted butter-chocolate mass into the egg-sugar mass.
  5. Afterwards add into the flour, baking powder, vanilla sugar and strong coffee. Mix everything together.
  6. Fill the cake dough into one large or silicone form with with small individual forms.
  7. Bake the smaller cakes at 180'C for 20 minutes and the large cake at 180'C for 35-40 minutes.
  8. Check that the cake is baked, before taking it out of the oven.
  9. Cool down the cake, before it is served.

April 03, 2021

Easter shopping of yarn for new knitting projects


As start on my Easter vacation I went to Aarhus, where I meet up with a friend from high school, so we could visit various of yarn shops in city center of the city. Each of us had on our shopping list yarn from Tønderingstrik for some new knitting project, which is a part of both our Make Nine 2021 knitting projects.


I need yarn for the shawl Struktur tørklæde, and at the same time I want to look at colours in real life for a Summer sweater Charlotte Tøndering lun sommerbluse. Both these knitting projects will be knitted in yarn from Ito. This is a yarn, which I never have knitted in, so I am looking forward to work with it.


A few days later on in my Easter vacation I went shopping in my local yarn shop Garn i skovhytten for Isager Trio yarn in three colours for another Summer blouse called Trio Sommer by Hanne Larsen. This knitting project is also on my Make Nine 2021 list.

A finally I received yarn for the Ranunkel sweater by Hanne Søvsø in the Önling No 16 yarn.


So, I am not going to miss entertainment during my Easter vacation :-)

April 02, 2021

Easter Calendar 2021 - Buns with chocolate


Today it is Good Friday (Langfredag) being the second day of the Danish Easter vacation. So today, I will enjoy my vacation time with a home-made bun for the blog post for my Easter Calendar 2020.

I have used this recipe on bun with poppy seeds as inspiration (replacing the poppy seeds with chopped milk chocolate.

Buns with chocolate: 10 buns

  • 20 g fresh yeast
  • 2 teaspoon sugar
  • 100 g butter - cut into medium pieces
  • 100 g milk
  • 1 egg
  • 125 g sour cream, 18% fat
  • ½ teaspoon salt
  • 400 g wheat flour
  • 40 g milk chocolate - medium chopped
  1. Weigh all the ingredients into the mixing bowl, keeping the sugar & salt away from the yeast. The chopped chocolate is first added towards the end of the kneading process.
  2. Knead the dough at speed 1 on the stand-alone mixer for 10 minutes.
  3. Add in the chopped milk chocolate.
  4. Knead the dough at speed 4 for 2 minutes.
  5. The dough will have a soft/sticky feeling.
  6. Place the dough in a mixing bowl, which can be closed with a lid. 
  7. Raise the dough at ambient temperature for 1-2 hours.
  8. Fill the dough into egg shape silicone form.
  9. Raise the dough warm for 20-40 minutes.
  10. Heat up the fan oven to 190'C.
  11. Bake the buns at 190'C for 15 minutes. 
  12. Cool down the buns, before serving them.

April 01, 2021

Easter Calendar 2021 - Egg shape cake with orange twist


Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. It could be, that you are off from work, but this Easter you are not off from home due to the corona situation. So we are staying at home and staying away from each other to keep people 

So today, I am baking small cakes in the shape of eggs using a silicone form in egg shape. I have used this Easter egg cakes, where I have removed the use of liquorice powder and lemon zest, adding in orange zest instead of.  

Next time I will use cocoa powder or dark chocolate to boost the chocolate flavour. The amount of orange was just right.


Easter egg cakes with orange twist: - 8 cakes
  • 100 g soft butter
  • 100 g sugar
  • 2 eggs
  • 100 g (cake) flour
  • ½ teaspoon baking powder
  • 40-50 g milk chocolate - melted
  • 1organic orange - only the zest
  1. Heat up the fan oven to 180'C.
  2. Whip the soft butter and the sugar together into a foamy white mass.
  3. Add in the eggs one by one, whip between each addition of egg.
  4. Add in the (cake) wheat flour and baking powder.
  5. Divide the cake dough into two portions, approx. 200 g per portion.
  6. Add orange zest into one of the cake dough portions.
  7. Melt the chocolate using the micro wave oven.
  8. Stir in the melted chocolate into the second cake dough portion.
  9. Fill half the egg silicone form with the chocolate cake dough. And fill the remaining part with the orange cake dough.
  10. Bake the cake in fan oven at 180'C for 20 minutes.
  11. Cold down the cakes prior to serving them.
  12. Store in airtight container.

March 28, 2021

Easter Calendar 2021 - Palm Sunday - knitting a bread napkin


Well, the first entire into my Easter Calendar 2021 is a home-made, but it is not an eatable treat in form of neither Easter marzipan eggs or cakes. It is knitted napkin for a bread basket, which is knitted from 8/8 cotton in the classic Easter colour of yellow. The knitting is done on knitting needles in size 4.5, therefore it takes no time to knit this napkin.

The pattern is free available (in Danish) from here: brød serviet, and it is knitted in a pattern called dandelion. I have brought the cotton from from Karen Klarbæk together with various other types of yarn. You need 2½ skeins to knit this bread napkin in the original size of 41 x 41 cm, so I spend 60 DKK on yarn to buy 3 skeins. 

Besides from knitting one bread napkin for myself, I have also knitted one for my mother. 

March 27, 2021

Welcome Easter Calendar 2021

  


Welcome to Easter Calendar 2021

Easter is just about to start. In Denmark we have public Easter holiday in form of 5 Easter days incl. two days in the week-end (Thursday - Monday). The schools are closed the three days just before Easter, so so many Danes will have  vacation as a family in this upcoming week.

Again, this Easter like in 2020 will be different compared to previous years due to the still on-going corona virus. It is almost  impossible to travel outside Denmark in connection with Easter, and many European countries are yet another lock-down.

So, while keeping distance to each, you can still spend time in your kitchen making various Easter treats for your family.

As usual I will be celebrating the Easter with a small Easter calendar, where I will share a recipe from my kitchen on each of the Easter days. I hope you will look from time to time, so I am busy with in my little kitchen. 

And the first blog post for the Easter Calendar 2021 will be tomorrow Palm Sunday :-)

March 19, 2021

Cinnamon buns

 

Recently I participated in an online Tupperware demonstration, where this recipe on cinnamon bun was was shared with the participants. Instead of making a fast raising process, I decided to make a slow raising process, as it was fitting better into my program. I also decided to do the kneading using my stand alone mixer. Therefore I added all the ingredients into the mixing bowl, before kneading the dough together.

I divided the dough into two portions. One portion was used for these cinnamon buns, while the other portion was turned into these buns with poppy seeds.

Cinnamon buns: 12 buns

  • 10 g fresh yeast
  • 2 teaspoon sugar
  • 100 g butter - cut into medium pieces
  • 100 g milk
  • 1 egg
  • 125 g sour cream, 18% fat
  • ½ teaspoon salt
  • 400 g wheat flour
Cinnamon filling:
  • 100-150 g brown sugar
  • 50 g butter - sliced finely with a cheese cutter
  • cinnamon or cinnamon sugar
  • 1 egg for glazing

  1. Weigh all the ingredients into the mixing bowl, keeping the sugar & salt away from the yeast.
  2. Knead the dough at speed 1 on the stand-alone mixer for 10 minutes.
  3. Knead the dough at speed 4 for 2 minutes.
  4. The dough will have a soft/sticky feeling.
  5. Place the dough in a mixing bowl, which can be closed with a lid. 
  6. Store the dough at 5-10'C for 6-8 hours or night over.
  7. Roll the dough into thin a square.
  8. Sprinkle the surface first with brown sugar, using a spoon to spread the sugar evenly. 
  9. Sprinkle the cinnamon or cinnamon sugar on top of the brown sugar.
  10. Slice the butter into thin slices, which is spread evenly on top.
  11. Roll the dough with topping into a big roll.
  12. Cut the roll into 16 pieces, which you place up side down on a square silicone form, which can hold the filling. 
  13. Raise the dough warm for 20-40 minutes.
  14. Glaze with the surface with whipped egg.
  15. Heat up the fan oven to 190'C.
  16. Bake the buns at 190'C for 15 minutes. Turn the buns around halfway during the baking process.
  17. Cool down the buns, before serving them.

March 18, 2021

Spring risotto

 

Enjoying that the spring is coming to Denmark with small steps, so therefore I decided to make risotto. Risotto is a very easy dish to make, it takes time to make, but it is not complicated. And any left over can be enjoyed as an easy left over dish later on in the week.  


Spring risotto: 3-4 servings
  • 1 onion - medium chopped
  • 1 leek -finely sliced
  • 3 carrots - peeled and finely chopped
  • 20 g butter
  • 200 g risotto rice
  • 1 dl white wine
  • 7 dl vegetable stock
  • 100 - 150 g Edam beans
  • 100 g bacon - fried
  • Parmesan cheese
  1. Chopped all the vegetable in the desired size.
  2. Heat up the butter in a bigger cooking pot. Add the chopped onion, sliced leek and chopped carrots and fry them for 2-3 minutes.
  3. Add the risotto rice stir them around for 1 minute to absorb the butter.
  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 Edan beans. Doing it like this means, that these vegetable will not do be over-cooked.
  7. Season with salt and pepper.
  8. Serve the risotto with grated Parmesan and fried bacon on the serving plates/bowls. 
  9. Serve together with the white wine. 

March 16, 2021

So Faded - first step of progress

I have been making some good progress on my version of so faded by Andrea Mowry. This sweater is another top-down style, so I have knitted the upper part of the sweater and I have placed the required stiches for the arms on holding lines made from thin plastic. Now, I am continuing knitting the remaining part of the body.

The funny part of the knitting it, that I am using hand dyed yarn in different colout, and that the colour with the individual yarn is changing colour from cm to cm. 

I started knitting in the very dark green colour, moved to light green and I have just finished knitting in white colour and have started to knit on medium blue. I am changing the colour after 10 cm, where I knit 10 row with the old colour and the new colour as the fading part.

March 14, 2021

Bun with poppy seeds


I participated in a recent online Tupperware demonstration, where the recipe on bun with poppy seeds was shared with the participants. Instead of making a fast raising process, I decided to make a slow raising process, as it was fitting better into my program. I also decided to do the kneading using my stand alone mixer. Therefore I added all the ingredients into the mixing bowl, before kneading the dough together.

You can divide the dough portion into two portion. Using one portion for these bund with poppy seeds and the second portion for these cinnamon buns.


Bun with poppy seeds: - 12 buns

  • 10 g fresh yeast
  • 2 teaspoon sugar
  • 100 g butter - cut into medium pieces
  • 100 g milk
  • 1 egg
  • 125 g sour cream, 18% fat
  • ½ teaspoon salt
  • 400 g wheat flour
  • poppy seeds for the Tupperware donut silicone form
  • 1 egg for glazing

  1. Weigh all the ingredients into the mixing bowl, keeping the sugar & salt away from the yeast.
  2. Knead the dough at speed 1 on the stand-alone mixer for 10 minutes.
  3. Knead the dough at speed 4 for 2 minutes.
  4. The dough will have a soft/sticky feeling.
  5. Place the dough in a mixing bowl, which can be closed with a lid. 
  6. Store the dough at 5-10'C for 6-8 hours or night over.
  7. Divide the dough into 12 pieces.
  8. Rinse the Tupperware donut silicone form with cold water.
  9. Sprinkle white poppy seeds in the bottom of the donut forms.
  10. Form the dough into a ring, which is placed into the individual donut form.
  11. Raise the dough warm for 20-40 minutes.
  12. Glaze with the surface with whipped egg.
  13. Sprinkle the surface with black poppy seeds.
  14. Heat up the fan oven to 190'C.
  15. Bake the buns at 190'C for 15 minutes. Turn the buns around halfway during the baking process.
  16. Cool down the buns, before serving them.

March 07, 2021

So Faded - starting on a new knitting project

 

In October I together with friend went yarn shopping in Nykøbing Mors, where I shopped yarn for a knit sweater called so faded by Andrea Mowry. I will knit the sweater in 5 different colours of Single Merino by itsyarn in the colour dark green, light green & blue to dark blue.

I have checked my knitting firmness. In the pattern it is describe, that the size of the knitting needle used is 3.5. However, as usual I have to use a smaller size, this time I have to use size 3 to hit the gauge size.

I see, this sweater as a piece of cloth, which I can during Spring & Autumn. 

March 06, 2021

One pot pasta dish



A pasta dish, where you prepare everything in only one cooking pot. I have located the recipe in the weekly magazine "Søndag". And I have made no changes to the recipe.

One pot pasta dish: - 2-3 servings
  • 1 onion - medium chopped
  • olive oil
  • 1 clove of garlic - finely chopped
  • 180 - 250 g minced beef
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 2-3 carrots - peeled and medium grated
  • 1½ tablespoon sweet chili sauce
  • 1 tin of chopped tomatoes
  • 2½ dl water
  • 200 g paste
  • salt & pepper  - for seasoning
  • 1 handful of fresh basil
  • Parmesan cheese - freshly grated
  1. Fry the chopped onion in the olive oil in medium sized cooking pot.
  2. Add in the chopped garlic and the minced beef. Fry until, the beef has changed colour.
  3. Stir in the paprika & oregano together with the grated carrot. Fry it for 4-5 minutes.
  4. Add in the chili sauce, chopped tomatoes and the water. Add in the pasta as well.
  5. Put on the lid on the cooking pot.
  6. Let the pasta simmer gently for 15 minutes. Check regular, that the pasta still have water during the cooking.
  7. Before serving, season with salt & pepper.
  8. Serve on a plate, decorate with fresh basil and freshly grated Parmesan cheese.

 

March 04, 2021

Oblique Poncho sweater - ready to use

I have finished my knitting of this Oblique poncho sweater, where I brought this yarn at the knitting festival in Horsens close to one year ago. I paid 449 DKK (=59.40 €) for the yarn incl. the knit pattern.

The pattern was very easy to follow with options of adjusting making the poncho smaller or bigger. I adjusted the poncho with an extra 12 rows to have a bigger hole for my neck. With this adjustment I almost very all the meter of the brought yarn. The yarn is very nice and soft to knit with.  

I have already lined up my next knitting project as part of my Make Nine 2021 knitting project in form of So Faded.

February 22, 2021

Oblique Poncho sweater - a little more than halfway


I am making good progress on the this Oblique poncho sweater, where I brought the yarn at the knitting festival in Horsens close to one year ago.  

It is a very easy pattern to follow. You only need to make good track of, how many row, which you have knitted, as you regular have to increase or reduce the amount of knitting masks. 

I am looking forward to finish this project, so I use the poncho during the fast approaching Spring time. 

The "tiger of the house" is measuring his length against the length of the poncho :-)

February 17, 2021

Oblique Poncho sweater - start on a new knitting project

 

At the knitting festival in Horsens close to one year ago back in February 2020, I brought this yarn kit on Oblique Poncho sweater by Mette Albæk Design for 449 DKK (=59.40 €) incl. the knit pattern.

As yarn it is used a combination of Exquisite Lace from West Yorkshire Spinners (WYS), which is made from 70% Falkland wool & 30% silk. The second part of the yarn combination is Lid Seta from Gepard yarn, which is 70% mohair & 30% silk.   

I will be knitting poncho in rose colour. And this knitting project is my second knitting project from my Make Nine 2021 knitting project.

February 16, 2021

Sunday Sweater Mohair edition is finished

 

I am finished with the knitting of my version of Sunday Sweater Mohair. And I just love the colour pattern, which the use of the yarn "Tigerdyr" brings to this sweater. It is really fantastic :-)

As yarn for my version I have used a combination of Single Merino (colour called "Tigerdyr") from I's Yarn together with Sandnes tynd silk mohair. I have paided 1090 DKK for this yarn.

So the end of knitting this sweater, also marks the finishing first project on my Make Nine 2021 knitting project :-)

February 14, 2021

Shrovetide bun with Valentine twist

Today it is Shrovetide Sunday as well as Valentineøs day, so therefore I decided to twist my Shrovetide buns with a small Valentine twist in form of usign Amarena cherries and some juice from the Amarena cherries.

As usual I use the recipe on classic buns, which I learned to bake at the bread baking course as starting point.

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 starts 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.

Shrovetide buns with Valentine twist: - 12 buns

Bun dough:
  • 650 g wheat flour
  • 50 g sugar
  • 120 g butter
  • 25 g fresh yeast
  • 1 egg
  • 8 g salt
  • 50 g Amarena cherry juice
  • 200 g full fat milk
Filling:
  • 75-100 g marzipan
  • 12 Amarena cherries
  • Egg wash
Decoration - options:
  • Icing sugar
  • Water & colour
  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 40-60 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 100 g each.
  7. On the flatten bun dough place a piece of marzipan and one piece of Amarena cherry.
  8. Fold the dough together around the filling - fold it close together
  9. Place the bun up-side-down on the baking plate.
  10. Raise the buns for another 40 minutes on baking trays covered with baking parchment. Do the raising under damp cloth (tea towels)
  11. Glaze each bun with whipped egg.
  12. Heat up the oven to 200'C (fan oven).
  13. Bake the buns at 200'C (fan oven) for 15-20 minutes.
  14. After 10 minutes baking switch the baking trays around in the oven. 
  15. Cold down the buns.
  16. Decorate the buns with icing sugar.
  17. Enjoy :-)

Valentine scones with cherry

 


Today is is Valentine's day as well Shrovetide Sunday on the one and same day, which I am celebrating by baking both Valentine scones as well as Shrovetide bun on the very same day.

The Valentine twist to the scones is a combination of both cherry juice from the Amarena cherries together with Amarena cherries.
 
Valentines scones with cherry: - 9 pieces
  • 450 g (cake) wheat flour
  • ½ teaspoon salt
  • 1½ teaspoon baking powder
  • 50 g sugar
  • 100 g cold butter
  • 1 egg
  • 1½ dl milk
  • ½ dl Amarane cherry juice
  • 20 Amarena cherries 
  1. Heat the oven (conventional) to 220'C.
  2. Mix the flour, salt, baking powder and sugar together in a mixing bowl.
  3. Cut the cold butter into small pieces.
  4. Grind the butter pieces into the flour mix.
  5. Whip the egg together.
  6. Add in the whipped egg, milk and cherry juice.
  7. Mix the liquid part and flour-butter together without kneading it a dough.
  8. Place 2 Amarane cherries in each silicone form 
  9. Place the dough in each silicone form.
  10. Bake the scone at 220'C for 15-20 minutes.

February 13, 2021

Suggestion for Shrovetide bun for Fastelavn 2021

 


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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