Easter Calendar 2022 - mango lemon mousse

 Easter Calendar 2022

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

And I will end my Easter Calendar 2022 with yet another mousse recipe, this time I have made mango lemon mousse as the sweet final to yet another Easter lunch/dinner.

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 three eggs into egg yolk and egg white.

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

As I am working with frozen fruit, which many times requires heating up, I actually do the cooking of the frozen fruit the evening, so the fruit is cooled down, before it mixed together with the whipped cream. This is done to avoid, that the whipped cream is melted during mixing.

Lemon-lime mousse: - 4-6 servings

• 4 leaves of gelatine
• 3 egg white
• 4 egg yolks
• 65 g sugar
• 2½ dl dairy whipping cream, 38% fat
• 1 organic lemon - zest & lemon juice
• 250 frozen mango pieces

1. Zest the lemon and juice the lemon.
2. Add the mango pieces into a cooking pot together with the lemon zest and juice. Bring it to the boil.
3. Blend the mango, and place it in bowl, which is stored cold night over.
4. Place the gelatine leaves in cold water for 10 minutes.
5. Place the egg white in a clean mixing bowl, and whip the egg whites into a firm foam.
6. Pour the dairy whipping cream in another mixing bowl, and whip the cream in a airy foam, which is not too firm.
7. Place the sugar and egg yolks into another mixing bowl, and whip it thick foam.
8. Melt the gelatine leaves in a small container in a water bath.
9. Pour the melted gelatine into the cold mango lemon mix, whip well while gentle during pouring. Use the electrical mixer.
10. Pour the mango lemon gelatine mix into the whipped egg yolk-sugar, whip well while gentle pouring. Use the electrical mixer.
11. Gentle stir in the whipped dairy cream into the egg yolk & sugar mass, little by little. Stir by hand.
12. Gentle fold in the whipped egg white in the cream mass, little by little. Stir by hand.
13. Fill the dessert mixture into either a large serving bowl or smaller serving bowls/ glasses.
14. Place the lemon mousse cold in the refrigerator for minimum 4 hours or night over.

Easter Calendar 2022 - lemon moon cocoktail

 

Easter Calendar 2022

Today it is Easter Sunday, which is the fourth day in the Danish Easter vacation. However, there is still another vacation day tomorrow, so lets celebrate it by enjoying a drink. I have found this recipe here: Bigfarmboys cocktails recipe. I have made no modification to it.

Big Farm Boys Citronmåne: - 1 cockail

• 4 cl gin
• 4 cl Big Farm Boy citrin cocktail syrup
• ½ organic lemon - juice and zest
• ice cubes

1. Place the lemon zest in a cocktail
2. Pour gin and cocktail syrup in a cocktail shaker together with lemon juice and ice cubes.
3. Shake everything together.
4. Pour into the cocktail together with an ice cubes.
5. Cheers and enjoy :-)

Easter Calendar 2022 - orange jam with ginger & vanilla

  

Today it is Good Friday (Langfredag) being the second day of the Danish Easter vacation. So today, I will enjoy my vacation time making some home-made jam from orange for my Easter Calendar 2022.

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 (Julemærkehjemmene).


Orange jam with ginger & vanilla: 6 glasses.

• 6 organic oranges with thin peel
• 2 organic lemons
• 600 g sugar
• 2 tablespoons fresh grated ginger
• 1/4 teaspoon vanilla powder
• potassium sorbate - optional

1. Wash the orange thoroughly.
2. Cut of bottom and top of two of the oranges and throw away.
3. Cut the these two orange incl. the peel into small pieces. Remove any seeds. Place the orange pieces and the orange juice into the cooking pot.
4. Do the cutting of the oranges on a chopping board, so all the orange juice can be collected and used in the jam mixture.
5. Grate the zest of the remaining oranges and lemon, and add the orange & lemon zest into the cooking pot.
6. Peel the orange & lemon, and afterwards cut the oranges and lemon into smaller pieces. Remove the orange seeds during the coating process, as they will give more bitterness in the final jam. Add orange & lemon pieces together with the juice into the cooing pot.
7. Add freshly grated ginger and vanilla powder  together with sugar into the cooking pot.
8. Bring the jam to the boiling pot. Let it simmer gentle for 15 minutes under lid.
9. Remove the lid from the cooking pot, and the jam simmer for another 15 minutes.
10. Use a blend to get a more homogenous texture. 
11. Prepare the jam jars by filling them up with the boiling water.
12.  Stir in potassium sorbate, before you fill the jam into the jam jars.
13. Fill the jam into the jam jars. Close the glass with a lid.
14. Store at ambient temperature.

Easter Calendar 2022 - lemon-lime mousse

Easter Calendar 2022

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. After two years of Easter with restriction in relation to corona, it is again possible to meet up with friends and family for Eastern lunches. A typical Easter dessert is lemon mousse.

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 three 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.

Lemon-lime mousse: - 4 servings

• 3 leaves of gelatine
• 3 egg white
• 4 egg yolks
• 65 g sugar
• 2½ dl dairy whipping cream, 38% fat
• 2 organic lemons - zest & lemon juice
• 2 organic lime  zest & lime juice

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 & limes and squeeze the lemons & limes 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 & lime juice, whip well while gentle during pouring. Use the electrical mixer.
8. Pour the lemon-lime 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.

Welcome to Easter Calendar 2022

 

Welcome to Easter Calendar 2022

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.

This is the first Easter since the break out of corona, that we here in Denmark again travel outside Denmark or meet up with friends and family without any corona restrictions.

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. 

The first blog post will start in this Easter Calendar 2022 will Maundy Thursday  :-)

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. 

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.

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.

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.

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.

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. 

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 :-)

Easter Calender 2020 - Good bye

As the final touch to my Easter calendar 2020 I hereby share the top 3 list from this year's Easter Calender.

Top 3 list Easter Calendar 2020

Number 1: Easter buns with almonds and orange jam

Number 2: Easter carrot cake

Number 3: White port tonic

Easter lunch from Memu Bistro

For Easter lunch my mother and I had for this Easter ordered the food as take-away due to the corona virus. And we had selected Memu bistro as the supplier. Their Easter lunch consisted of 8 dishes and costed 225 DKK/person incl two types of bread and butter.

It tasted great :-)

As starter was the traditional lunch starter in form of marinated herrings with curry salad. This was followed by

boiled egg with scrimps

salmon salad

carpaccio  of red deer with lingonberries

roast beef

fish cakes with remoulade

tartlets with chickes,carrot and peas 

and as finishing touch lemon mousse with whipped cream and a gelled lemon juice layer between the mousse and the whipped cream. Recipe on home-made lemon mousse.

Easter decoration 2020

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.

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 6 years. 

I typically "dig out" my big plastic box with Easter decorations items one month before Easter happens. This gives me plenty of time to both enjoy all my many Easter decorations, where some dates back to my childhood and other items have been brought in different countries in connection with either business or holiday travels.

Easter table cloth

Besides from these Easter paper decorations I have brought an Easter table cloth from Juna. The table cloth is made from 55% cotton and 45% polyester, and off cause the colour is yellow, which is Easter colour in my opinion.

 So, now I can also decorate my dining table in Easter style.

Easter Calendar 2020 - Easter cheese cake

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

I will celebrate this last day of Easter with cheese cake using this recipe on Champagne Cheese Cake as starting point. Instead of champagne/sparkling wine I will use apple juice. And the biscuit bottom layer will be blend of digetive biscuits and almonds grounded into flour.

I tried to use mirrow glaze from Tørsleffs in green colour. It did not work for me. First I tried 10 minutes in water with 70'C followed with 5 minutes in boiling water. The glaze was very thick to work with, and it was floating in a big lumpy formation on the top of the cake.

Easter cheese cake: - 8-10 servings

• Biscuit bottom:
• 120 digestive biscuits
• 100 g almonds grounded into flour (with the skin on)
• 130 g butter - melted
• Cake mass:
• 5 sheets of gelatine
• 400 g plain full fat cream cheese
• 1½ dl dairy whipping cream  
• 125 g icing sugar
• 2 dl apple juice 
• Green mirrow glaze from Tørsleffs - optional

Biscuit bottom:

1. Break the digestive biscuits into small pieces using a rolling pin. First place the biscuits and makroner in a freezing bag, so you can control the whereabouts of the cakes.
2. Grind the almonds into flour and mix together with the digestive biscuits pieces.
3. Melt the butter.
4. Stir the butter and biscuits together in a medium mixing bowl.
5. Afterwards press the mass into the bottom of the spring form (18-22 cm).
6. Place the mass cold.

Cake mass:

1. Place the gelatine sheets in a bowl with cold water, let the sheets soak for 5-10 minutes.
2. Add the cream cheese, icing sugar and dairy whipping cream in a medium mixing bowl, stir it together using an electrical mixer. 
3. Squeeze the gelatine sheets from excess water. Pour all the apple juice into a cooking pot and add in the gelatine leaves. Melt the gelatine sheets in the juice. 
4. Add the juice-gelatine into the cake mass, while you keep mixing to avoid lump formation.
5. Stir in the remaining sparkling wine by hand.
6. Fill the cake mass into the spring form on top of the biscuit layer.
7. Place the cake cold in the refrigerator for 2-3 hours.
8. Glaze the surface of the cake with mirrow glaze
9. Serve the cake with a glass of wine or a cup of tea :-)

Easter calendar 2020 - Easter cookies

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

And to day it is time to bake some cookies. I found this recipe on the weekly magazine "Hendes Verden" issue 15/2020, which I brought do to some knitting recipes on light sweater.

However, I also locate this recipe on a giant Easter cookie, which should be baked in the shape of an egg. However, in these times of corona virus I decided to bake this cookies as individual cookies.

Otherwise I have made no changes to the recipe. I find it to be a very good basic cookie recipe, which I easily think could be used for other types of cookies with addition of spices like cinnamon and other ingredients like raisins. Or change the sugar from plain sugar to brown sugar or muscavado sugar.

Easter cookies: - 25 cookies

• 100 g butter - soft
• 100 g sugar
• 2 tablespoons of syrup
• 1 egg
• 125 g (cake) wheat flour
• 1/4 teaspoon salt
• 1½ teaspoon vanilla sugar
• 120 g (fine) oat flakes
• 3/4 teaspoon baking soda
• 1 bag of chocolate coated almonds

1. Heat up the fan oven to 170'C.
2. Whip the sugar, syrup and butter together with an electrical whipper.
3. Add in the egg, and whip for 1 minute.
4. Add in the flour, salt, vanilla sugar, baking soda and oat flakes.
5. Whip for another 2 minutes.
6. Cover two baking trays with baking parchment. 
7. Use two teaspoons to place the cookie dough on the baking tray with distance between each other.
8. Bake the cookies at 170'C for appox 15 minutes. After 8 minutes baking turn around with the baking trays to get an even baking.
9. Right after baking press a chocolate coated almond down into each cookie.
10. Cool down the cookie.
11. Store in an airtight container.
12. Enjoy with cup of tea/coffee :-)

Easter Calendar 2020 - White Port Tonic

Today it is Saturday, which is the third day in the Danish Easter vacation. So, let's celebrate this Saturday with a drink to keep the spirit up during these days of corona.

Instead of enjoying a a more normal gin tonic, lets enjoy a white port tonic !!!! I think, that certain of my friends will think, that now I have turned crazy !!!! Mixing white port with tonic instead of enjoying the known and trusted gin tonic !!!! And other of my friends, which are connoisseurs of port will think, that this is misbehaving against port !!!

I got this idea of mixing white port and tonic, when I purchased this white port, which was recommended to be served together with tonic.

White port tonic -1 drink

• 9-12 cl white port
• ice cubes
• slices of either orange or lemon - use what you have
• tonic

1. Start my adding the ice cubes into a long-ball glass.
2. Add in the slides of citrus fruit.
3. Fill in the white port.
4. Fill up the remaining of the glass with tonic.
5. Cheers and happy Easter to you :-)

Easter Calendar 2020 - Easter buns with almonds and orange jam

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.

As usual I have used this recipe on classic buns as starting point combining it with inspiration from yesterday's Easter carrot cake using grounded almonds and replacing sugar with orange jam instead of.

Classic buns: - 16 buns

• 650 g wheat flour
• 100 orange jam
• 100 g fat (plain vegetable oil) or 120 g butter - personally I prefer butter
• 50 g fresh yeast
• 50 g egg - or just use 1 egg
• 8 g salt
• 250 g full-fat milk
• 100 g almonds - grounded into flour

1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & orange jam 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. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
6. Let the entire dough raise for approx 20 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 on the baking tray covered with baking parchment. 
9. Let the bun raise for second time for approx 40 minutes under a tea towel.
10. Heat up the oven to 200'C.
11. Bake the bun at 200'C for 10-15 minutes. After 8 minutes baking change the baking trays around, so the buns becomes evenly baked.
12. Cold down the buns, before serving them with a nice cup of tea/coffee.